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Recipes
CHOCOLATE CAKE - SHARON MASON
By akselden
1. Preheat oven to 350°F
- Frosting:
- 2 C. sifted flour
- 1 2/3 C. sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 5 T. cocoa
- 2/3 C. soft butter
- 1 1/3 C. milk or half & half
- 1 1/3 tsp. vanilla sugar
- 3 large eggs
- 5 T. butter
- 7 T. hot milk
- 1 1/3 tsp. vanilla sugar
- 1/2 C. cocoa
- 2 2/3 C. sifted confectioners sugar
Baked Tuna or Swordfish
By akselden
Cut fish into serving portions
- 1 1/2 lbs fish
- 1 tsp salt
- dash pepper
- 1/4 cup lemon or lime juice
- 1/4 cup melted butter
- 1/4 cup diced green pepper
- 1/4 cup chopped green onions
- 1 tsp. dried dill
White Beans with Walnuts
By akselden
1. To make vinaigrette, whisk together lemon juice, honey and salt
- 1/3 cup (75 ml.) fresh lemon juice
- 1 tsp (5 ml) honey
- 1/2 tsp (2 ml) salt
- 1/4 cup (50 ml) olive oil
- 1/4 cup (50 ml) walnut oil
- 1/2 cup (125 ml) dried cranberries
- 1 cup (250 ml) diced celery
- 1 cup (250 ml) coarsely chopped toasted walnuts
- 1/2 cup (125 ml) finely diced red onion
- 2 19 oz. (540 ml) cans white beans, drained, rinsed
- Freshly ground black pepper to taste
MOUSSE - CHOCOLATE
By akselden
1. Whisk egg yolks, sugar, butter and 1/2 C
- 8 egg yolks
- 2/3 C. sugar
- 8 T. unsalted butter, softened
- 12 oz. bittersweet chocolate, chopped
- 2 tsp. vanilla
- 1 C. chilled heavy cream
- Fresh raspberries
- Mint leaves
- Chocolate shavings
Tomato-Tortellini Soup
By akselden
Stoke the fireplace and light the candles so your dining room glows
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon, butter or margarine
- 1- 10 3/4 ounce can condensed tomato soup
- 3 cups tomato juice
- 3 cups milk
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon pepper
- 1 9 ounce package refrigerated cheese-filled tortellini
- 1 cup sliced carrots
- 2 cups chopped cooked chicken
Curried Coconut Cream Chicken
By akselden
1. Cut the chicken into bite-size pieces
- 1 lb. (500 g) boneless chicken thighs
- 3 to 4 dried chilies
- 1 small onion
- 3 cloves garlic, finely chopped
- 1 tbsp (15 ml) finely chopped fresh ginger
- 1 tbsp (15 ml) finely chopped fresh cilantro
- 1/2 tsp (2 ml) lime zest
- 1 tsp (5 ml) saH
- 1 tsp (5 ml) dried shrimp paste (available at
- Asian supermarkets and some specialty
- food shops)
- 1/4 tsp (1 ml) black peppercorns.
- 1-1/2 tbsp (22 ml) curry powder
- 2 tbsp (25 ml) oil, preferably peanut
- 1 cup (250 ml) unsweetened cOconut milk
- (make sure to shake the can vigorously
- before opening)
- 1 tbsp (15 ml) fish sauce
BONELESS PORK TENDERLOIN - EN CROUTE WITH DOUBLE MUSHROOM STUFFING
By akselden
1. In a bowl, cover dried mushrooms with boiling water and let sit for 15 minutes; remove with a slotted spoon an...
- 2-14 g. packages dried portobello, porcini or oyster mushrooms
- 1-1/2 C. boiling water
- 1 8-oz. package of white button or cremini mushrooms
- 2 tsp. dried rosemary
- 1 T. each butter and vegetable oil
- 3 shallots, finely chopped
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 C. grated Parmesan cheese
- 1/4 C. chopped fresh parsley
- 2 pork tenderloins (about 1 lb. each)
- 1 397-g package frozen puff pastry, thawed
- 2 T. Dijon mustard
- 1 egg yolk
- 1-1/2 C. pomegranate juice
- 2 T. packed brown sugar
Spinach and Camembert Strudel
By akselden
* To toast pine nuts, spread on baking sheet and bake in 350°F (180°C) oven for 4 to 6 minutes or until fragrant ...
- Filling:
- 6 sheets thawed phyllo pastry
- 1/3 cup (75 ml) butter or margarine, melted
- 2 tbsp (30 ml) breadcrumbs
- 1/2 cup (125 ml) chopped cooked spinach,
- (about half 10 oz.l300 g package frozen spinach)
- 2 tsp (10 ml) butter
- 1/2 small onion, thinly sliced
- 1/2 cup (125 ml) ricotta cheese
- 3 oz. (100 g) Camembert cheese, rind discarded, cut into small pieces
- 1/4 cup (50 ml) grated Parmesan cheese
- 2 tbsp (30 ml) pine nuts, toasted*
- 1/4 tsp (1 ml) salt
- Pinch each black pepper and nutmeg
HALIBUT PARCELS WITH CAPERS AND LEMON THYME
By akselden
1. Prepare the fish: Cut the fish into six 3-inch square pieces
- FISH
- 2 pounds halibut fillets, 3/4 inch
- thick, skinned and boned
- 3 tablespoons extra-virgin
- olive oil
- 1/4 cup minced yellow onion
- 3 cloves garlic, chopped
- 1 1/2 cups fresh bread crumbs
- 1/4 cup capers, chopped
- 1/4 cup finely grated
- Parmigiano-Reggiano Cheese
- 1 egg, well beaten
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon grated lemon zest
- Salt and freshly ground black pepper
- 1 lemon
- 6 bay leaves, halved
- cotton kitchen string
- Vinaigrette and Spinach
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon juice
- 1 teaspoon grated lemon zest
- 1 1/2 teaspoons chopped fresh lemon thyme or thyme
- Salt and freshly ground black pepper
- 1 1/2 pounds baby spinach leaves
- 6 lemon wedges as a garnish
Almond Fruit Salad
By akselden
Assemble Oster "Kitchen Center" blender
- 1/3 cup orange juice
- 1/4 cup plain low-fat yogurt
- 1 tablespoon honey
- 1/3 cup whole almonds, blanched
- 3 bananas, sliced
- 1 cup strawberries, sliced
- 3 small apples. cored, french fry cut
- 1/3 cup whole almonds, blanched, sliced
- 2 tablespoons orange juice