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Recipes
Chinese Lentil and Noodle Salad
By akselden
Wash and pick over lentils
- 1 c. brown or red lentils
- 1/3 cup seasoned rice vinegar
- 2 tbsp. soy sauce
- 1 tbsp. grated fresh ginger
- 1 tbsp. sesame oil
- 1 clove garlic, minced
- 6 oz. linguine or fettuccine, uncooked
- 1/2 to 1 c. sliced green onions
- 5 oz. can sliced water .chestnuts,
- drained (1+ c.)
- 1 c. fresh edible pea pods
- 1/4 c. chopped parsley, Chinese parsley or cilantro
BONELESS PORK TENDERLOIN - WITH APPLES, DATES AND BABY POTATOES
By akselden
1. Sprinkle tenderloins with salt and pepper
- 2 1-lb. pork tenderloins
- 10 applewood-smoked bacon slices
- 1 T. olive oil
- 2 small onions, peeled, quartered
- 2 Golden Delicious apples, peeled, cored, quartered
- 12 baby Dutch potatoes or baby white-skinned potatoes (about 12 oz.) unpeeled
- 12 Medjool dates, pitted
- 4 garlic cloves, minced
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 3/4 C. apples juice
- 1/4 C. water
Chili
By akselden
Assemble Oster "Kitchen Center" food processor; With hand on cover, process garlic 2-3 Fast Pulses or until finely ...
- 1 clove garlic
- 1 1/2 pounds ground beef
- 1 can (28 ounces) tomatoes with juice
- 1 large onion, cut in 1 inch pieces
- 1 large green pepper, cut in 1 inch pieces
- 1 can (6 ounces) tomato paste
- 3 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 1 can (15 ounces) red kidney beans with liquid
SPICY MUSTARD SAUCE
By akselden
In a small bowl whisk together mustard and water
- 1/2 cup dry mustard
- 1/2 cup cold water
- 2 tbsp unseasoned rice vinegar
- 1/4 tsp salt
- 2 tbsp. chopped scallions
Cranberry Sauce with Dried Fruit and Nuts
By akselden
In medium saucepan, bring water and sugar to a boil over medium heat; boil and stir 5 min
- 2 cups Water
- 2 cups Baker's Sugar
- 2 (8 oz.) bags frozen organic whole
- cranberries, thawed
- 1/2 cup chopped Kowalski's Dried
- Mango
- 1/4 cup Kowalski's Dried Cherries
- 1 tbsp. orange zest
- 1/2 cup pecan halves, toasted
SMOKED SALMON CONES
By akselden
1. Mix together the ricotta and goat cheese
- 1/2 cup ricotta cheese (about 100 g)
- 1/3 cup goat cheese (about 75 g)
- 100 g smoked salmon, finely chopped
- 20 mini ice cream cones
- Finely chopped parsley or chives to garnish
ALMOND CAKE - GEVULDE SPECULAAS
By akselden
1. Grease and flour deep, round baking pan (about 8" in diameter and 2" deep)
- CAKE:
- 2 1/4 C. self-rising flour
- Pinch salt
- 2 tsp. cinnamon
- 1 tsp. powdered cloves
- 1/4 tsp. nutmeg
- 3/4 C. light brown sugar
- 3/4 C. butter
- Milk as needed
- FILLING:
- 1/2 C. plus 2 T. ground almond flour
- 1/2 C. plus 2 T. granulated sugar
- 1 egg, lightly beaten with
- Pinch of salt
- GARNISH:
- Whole almonds
- Egg yolk mixed with 1 T. milk
Sherried Shrimp on Scorched Flatbread
By akselden
1. In bowl, mix together shrimp ingredients
- Shrimp:
- 1.3 About 1.3 lb. (600 g) medium-sized tiger shrimp (weighed with shells on), shelled and deveined
- 2 tbsp (30 ml) sherry
- Indonesian sweet soy 2 tbsp (30 ml) ketjap manis Indonesian sweet soy sauce
- 1 tsp (5 ml) minced garlic
- 1/2 tsp (3 ml) Asian chili oil
- Green Mango Salsa:
- 1 7-oz. (200-g) green mango
- 1 tbsp (15 ml) minced green onion
- (green and white parts)
- 2 tsp (10 ml) sesame oil
- 1 tsp (5 ml) finely chopped Thai basil
- 1 tsp (5 ml) rice wine vinegar
- 1/4 tsp (1 ml) peeled, finely grated fresh ginger
- 3 or 4 1O"-round flat breads
- 3 tbsp (45 mL) Thai basil chiffonade
- (sliced into threads
Mediteranean Salad
By akselden
Combine the Crab Delights with the tomatoes, olives and green onion in medium bowl; set aside
- 1 pkg. (8 oz.) Kemp's Crab Delights flakes and chunks
- 1 medium tomato, chopped
- 1/2 cup sliced black olives
- 1/3 cup sliced green onion
- Dressing ~
- 1 Tbsp. white wine vinegar
- 1/2 tsp. each garlic
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/2 tsp dry mustard powder
- 1/4 cup salad oil
Tomato Soup
By akselden
Chop 2 lbs ripe tomatoes, place in a saucepan with 1 peeled and diced potato
- 2 lbs ripe tomatoes
- 1 peeled and diced potato
- 2 tsp sugar
- 1 tsp salt
- freshly ground pepper
- 1-2 sprigs basil
- 1 c. chicken stock
- 1/2 cup sour cream
- Cayenne