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Recipes
FETTUCCINE - SCOTT BERGSTROM'S
By akselden
1. In a small pan, cook heavy cream until reduced by half
- 1 pint heavy cream, reduced by half
- 16 oz. fresh fettuccine
- 1/2 C. finely diced onions
- 3 T. butter
- 8 oz. bacon, diced and cooked crisp
- 4 oz. fresh mushrooms, julienned
- 5 fresh sage leaves, chopped
- Salt and freshly ground black pepper to taste
- 3 oz. Parmesan cheese, freshly grated
- Fresh chopped Italian parsley for garnish
Spicy Jamaican Beef Crescents
By akselden
1. To make filling, in a large nonstick skillet over medium-high heat, cook beef for 3-4 minutes, breaking up as it...
- Pastry:
- 2 cups (500 ml.) all-purpose flour
- 1/2 tsp (2 ml) granulated sugar
- 1/2 tsp (2 ml) salt
- 2/3 cup (150 ml) vegetable shortening, cubed
- 1/2 cup (125 ml) chicken stock
- 1 egg, beaten
- Filling:
- 1/2 lb. (250 g) ground beef
- 2 tsp (10 ml) cornstarch
- 112 tsp (2 ml) minced garlic
- 114 cup (50 ml) finely chopped green onion
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (1.5 ml) red wine vinegar
- 1/2 tsp (2 ml) dried thyme
- 1/4 tsp (1 ml) ground allspice
- 1/4 tsp (1 ml) ground ginger
- 1/4 tsp (1 ml) salt
- 1/8 tsp (0.5 ml) black pepper
- 1/8 tsp (0.5 ml) nutmeg
- A few dashes hot sauce
Master Cheesecake
By akselden
To make crust: Crush zwieback with rolling pin
- 1 package (5 ounces) zwieback
- 1/2 cup melted butter
- 3 tablespoons powdered sugar
- 3 eggs, separated
- 1 cup granulated sugar
- Grated rind and juice of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon grated nutmeg
- 1 teaspoon vanilla
- 1 cup heavy cream, whipped
- 1/2 cup flour
- 1 pound cottage cheese, sieved
TROPICAL FRUIT SALSA
By akselden
Combine all ingredients in a glass bowl and add lime juice and salt
- 6 1/2 -inch slices fresh pineapple, chopped into medium dice
- 2 mangoes, peeled, cleaned and chopped into medium dice
- 2 papayas, peeled, cleaned and chopped into medium dice
- 1 red bell pepper, chopped fine
- juice of one lime
- pinch of salt, or to taste
TRUFFLES
By akselden
1. In a saucepot, combine butter and heavy cream and bring to a boil
- 1 1/4 C. heavy cream
- 1 1/4 lb. semi sweet chocolate (finely chopped)
- 4 oz. butter softened
- Unsweetedn cocoa powder, powdered sugar or ground nuts for rolling
- 1 lb. bittersweet chocolate, melted and cooled for rolling or dipping
RAVIOLI - BEEF IN BUTTER SAUCE WITH SAGE
By akselden
1. Do the ravioli ahead: In large skillet, heat olive oil; saute beef cubes, shallots and garlic in oil until beef ...
- 1 T. olive all
- 1/2 lb. beef fondue meat, cut into small pieces
- 2 T. minced shallots
- 1/2 tsp. minced garlic
- 1 T. veal demi glace
- 1 C. boiling water
- 16 wonton skins, cut in half
- BUTTER SAUCE
- 3/4 C. chicken broth
- 2 T. white wine
- 2 T. heavy whipping cream
- 1 C. unsalted butter, cut into 8 cubes
- Snipped fresh sage
PESTO CHICKEN SALAD
By akselden
1. 1. Season the chicken with salt and pepper
- 12 boneless, skinless chicken breast halves
- 2 cups chopped celery
- 1/2 cup dried cranberries
- 1/2 cup chopped scallions
- 1/2 cup plain nonfat yogurt
- 6 ounces pesto (recipe follows)
- 3 large red or yellow tomatoes, cut into 1/2-inch slices
- chives and mint leaves for garnish
- PESTO
- 1/4 cup packed fresh basil leaves
- 3 cloves garlic
- 3 tablespoons pine nuts
- 2 to 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper to taste
PUFFS - FRANGO CRANBERRY PECAN
By akselden
Refrigerate 30 minutes
- 1 pkg (17.25 oz.) frozen puff pastry sheets
- 1/3 lb. Frango Cranberry Pecan Chocolates
- 3 T. chopped pecans toasted
- 1 egg beaten
- 1 T. water
- 1/2 C. confectioners sugar, divided
- 1/2 C. whipping cream
- 1/2 C. sour cream
- 1/4 C. cranberry liqueur (optional)
- Red food coloring (optional)
Chicken Tagine
By akselden
Heat oil in large nonstick saute pan over medium heat, Season both sides of chicken with salt and pepper
- 1 tbsp olive oil
- 6 boneless, skinless chicken breast halves (about 2 lb.)
- Salt and pepper
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 medium tomatoes, seeded and chopped
- (about 1 1/2 cups)
- 1/2 tsp red pepper flakes
- 1/2 cup chicken broth
- Green chilies, cut into strips, for garnish
CAPELLINI - PASTA STIR FRY
By akselden
1. Stir fry scallions, celery and carrot in oil
- 1/2 bunch scallions and tops, diced
- 2 stalks of celery, diced
- 1 carrot, julienne
- 1 T. olive or sesame seed oil
- 1 1/2 C. skinless, cooked chicken breast, cut in thin strips
- 1 clove garlic, crushed in press
- 2 T. cream sherry
- 5 T. soy sauce, reduced sodium
- 1 T. cornstarch
- 1/2 C. cold water
- 1 C. water chestnuts, drained and sliced
- 1/2 tsp. crushed red pepper
- 3 C. cooked capellini (angel hair or other very thin pasta)