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Recipes
BACON-AND-SAGE-WRAPPED TURKEY BREAST
By akselden
Heat oven to 350°F. Place turkey on clean work surface
- 1 boneless turkey breast half,
- 3 about 3 lb.
- 2 tbsp soy sauce
- 2 tbsp store-bought Cajun
- seasoning
- 10 fresh sage leaves
- 8 slices bacon
BONELESS PORK LOIN ROAST - PROSCUITTO WRAPPED STUFFED WITH SHllTAKE MUSHROOMS AND GARLIC SPINACH
By akselden
1. Preheat oven to 400°F
- 1/4 C. unsalted butter, room temperature
- 1/2 C. peeled, minced shallots
- 1 C. chopped button mushrooms, cleaned
- 1/4 C. finely diced tart apple
- 1/4 C. finely diced celery root
- 1/2 tsp. minced fresh thyme leaves
- 1/2 tsp. minced fresh sage leaves
- 1/2 C. apple cider or chicken broth plus more as needed
- 2 C. dry cornbread crumbs
- 1/4 C. cooked minced spinach
- 2 T. pistachio nuts
- Coarse salt and freshly ground pepper
- 3 to 4-lb. boneless pork loin, trimmed of all fat
- 1/2 lb. thinly sliced prosciutto ham
- 1 C. dry white wine
- 1 C. fat-free, unsalted chicken broth
- 1 T. olive oil
- 18 medium shiitake mushroom caps,
- cleaned
- 2 T. roasted garlic
- 10 C. baby spinach, well washed, dried
MANICOTTI - LIGHT
By akselden
1. Preheat oven to 350 degrees
- For Sauce:
- 12 manicotti, cooked according package directions, drained
- 3/4 lb. extra-lean cooked ham
- 2 oz. low fat Swiss cheese, grated (1/2 C.)
- 2 oz. park skim mozzarella cheese grated (1/2 C.)
- 1/4 tsp. freshly ground black pepper
- 2 1/2 C. liquid nonfat milk
- 1 T. corn oil margarine
- 3 T. unbleached flour
- 1/8 tsp. salt
- Dash freshly ground black pepper
- 1 oz. Parmesan cheese, freshly grated (1/4 C.)
LaChoy Lemon Chicken Salad
By akselden
In small bowl, mix dressing ingredients
- Dressing:
- 1/4 cup vegetable oil
- 3 Tablespoon LaChoy ®Soy Sauce
- 3 Tablespoon fresh lemon juice
- 3 Tablespoon rice vinegar
- 1 Tablespoon. brown Sugar
- 1 tablespoon dry sherry or water
- 1 teaspoon garlic powder
- 1/4 teaspoon minced fresh ginger root
- 1/4 teaspoon sesame oil
- Salad:
- 5 cups shredded cabbage or lettuce
- 2 cups cubed, cooked chicken
- 1 (8oz) can LaChoy Sliced Water Chestnuts, drained
- 1 (6oz) pkg. frozen LaChoy Chinese Pea Pods, thawed
- 1/2 cup sliced radishes
- 1/2 cup sliced green onions
- 1 (5oz) can LaChoy Chow Mein Noodles
LINGUINI - COUNTRY PUB SPINACH LINGUINI WITH SCALLOPS AND FRESH ASPARAGUS
By akselden
1. Dust scallops lightly with flour
- 4 oz. scallops
- Flour
- 2 T. oil
- 4 oz. fresh linquine
- 3/4 C. heavy cream
- 3 fresh uncooked asparagus spears, cut bite size
- Salt and white pepper to taste
- 1/4 C. grated Parmesan cheese
Summer Country Salad with Basil
By akselden
1. Bring a large pot of water to a boil
- 2 1/2 pounds red-skinned new potatoes, quartered
- 1/2 cup Balsamic or other red-wine vinegar
- 1 tablespoon Dijon style mustard
- 1/4 cup chopped fresh basil leaves
- 1/4 cup olive oil
- Coarse Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon finely chopped shallots
- 2 tablespoons coarsely chopped
- Italian parsley
- 2 tablespoons slivered fresh basil
CUPCAKES - VANILLA LAVENDAR
By akselden
1. Preheat oven to 350°
- FOR CUPCAKES:
- 2 2/3 C. cake flour
- 2 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1 C. whole milk
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 4 large eggs, separated
- 1 1/4 tsp. cream of tartar
- 1/4 C. plus 1 1/2 C. granulated sugar
- 2 sticks unsalted butler
- FOR FROSTING:
- 3 sticks unsalted butter at room temperature
- 4 oz. cream cheese at room temperature
- 4 C. powdered sugar
- 1/2 C. lavendar honey
- 2 tsp. lemon juice
- 1 1/2 tsp. kosher salt
- 1 tsp. vanilla extract
- Lavendar blossoms (optiona)
Java Chicken Salad
By akselden
In blender or bowl of food processor combine peanut butter, jalapeno, 3 tbsp soy sauce, sake, mirin, onion, sesame ...
- 1/2 cup creamy peanut butter
- small jalapeno, seeded and chopped
- 3 tbsp plus 1/3 cup soy sauce, divided
- 2 tbsp sake
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp chopped Maui onion
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1/3 cup peanut oil
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 2 lbs. boneless chicken breasts,
- poached
- 16 cups mixed greens
- Toasted sesame seeds for garnish
Roast Chicken
By akselden
Combine all ingredients except olive oil and chickens in a food processor and pulse to chop
- 1 red onion, coarsely chopped
- 1 cup chopped fresh basil
- 1/2 cup chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh rosemary
- 2 Tbs. chopped fresh mint
- 1 Tbs. chopped fresh sage
- 2 tsp. kosher salt
- 1/2 tsp. black pepper
- Grated zest of 1 lemon
- 1/4 cup olive oil
- Two 3-lb. chickens
ROLL - SPRING
By akselden
1. Stir the crabmeat, mayonnaise, and zest in a bowl, and season with salt and pepper
- 8 oz. Peekytoe, Dungeness, or blue crabmeat, with all shells removed
- 1/4 C. mayonnaise
- Zest of 1 lime, finely grated
- Salt and freshly ground white pepper
- 1/3 jicama
- 1/2 red bell pepper
- 1 carrot
- 1 celery stalk
- 1/2 seedless cucumber
- 2 T. mint leaves, chopped
- 2 T. cilantro leaves, chopped
- 2 T. chives, chopped
- 24 6-inch-round rice-paper wrappers
- 3 T. toasted salted peanuts, chopped