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Recipes
Cheese Cake
By akselden
Prepare dough by combining flour, sugar and lemon peel in bowl
- Crust:
- 1 cup flour
- 1/4 cup sugar
- 1/4 tsp. vanilla sugar
- 1 cup grated lemon peel
- 1 egg yolk
- 8 Tbsp. butter
- Filling:
- 8 5 oz. (48 oz.) packages I
- 2 (1 1/2) tsp. vanilla sugar
- 1 3/4 (1 1/2) cup sugar
- 6 (5) eggs
- 3 (2) Tbsp. flour
- 1/4 cup whipping cream
- 3 (2) tsp. grated lemon pe,
BREAD - CRANBERRY N' LEMON POPPYSEAD
By akselden
1. Heat oven to 350°F. Grease 2 loaf pans about 4 1/2 x 8 1/2 x 2 1/2 inches
- 1 pkg. lemon cake mix (18.25 oz.)
- 1 sm. pkg (3.5 oz.) instant lemon pudding
- 1/4 C. poppy seeds
- 1 C. sour cream
- 1/2 c. water
- 4 eggs
- 2 C. fresh/frozen cranberries, chopped
- 2 T. granulated sugar
- 1/2 tsp. ground cinnamon
- CRANBERRY HONEY BUTTER
- 1 C. butter
- 1/4 C. honey
- 1 C. whole berry cranberry sauce
Green Salad with Almond Vinaigrette
By akselden
Wash and dry greens; set aside
- 9 cups torn tender young greens, such as
- mesclun and arugula
- 6 tablespoons extra-virgin olive oil
- 1/4 cup sliced toasted almonds, divided
- 2 tablespoons white wine vinegar
- 1 to 2 teaspoons honey
- Salt to taste
- Freshly ground black pepper
- 1/4 pound ricotta salata (aged, firm ricotta), shaved into shards with vegetable peeler or crumbled into small pieces by hand
SPINACH SALAD
By akselden
In a large bowl toss together first five ingredients
- 10 cups cleaned baby spinach
- 10 slices cooked bacon, crumbled
- 1 pkg. (8 oz.) white mushrooms, sliced
- 1 tbsp minced fresh herbs (such as thyme,
- basil and parsley)
- 1 clove garlic, minced
- 12 oz. homemade or bottled blue cheese
- dressing
ANGEL FOOD DESSERT
By akselden
1. Layer 1/2 cake in 9 X 13 pan
- 1 angel food cake
- 1 can condensed milk, large
- juice of 3 lemons
- rind of 1 1/2 lemons
- 1 pint whipping cream, whipped
- 1 C. sugar
- Garnishes: coconut, lemon, strawberries, almonds
PARMESAN CRUSTED CHICKEN
By akselden
Preheat oven to 450°. Prepare chicken breasts by halving and pounding
- WHISK:
- 2 boneless, skinless chicken breast, halves
- Dipping Mixture
- ADD TO CRUSTING MIXTURE
- 1/2 cup Parmesan cheese, grated
- SERVE CHICKEN WITH:
- Sage-Butter Sauce
- Roasted Potatoes with
- Garlic and Rosemary
Zesty Chicken Dijon
By akselden
In small bowl, blend mustard and dressing
- 3/4 cup GREY POUPON Dijon Mustard
- 1/4 cup Italian salad dressing
- 8 boneless, skinless chicken breast halves (about 2 pounds)
Panzanella Sqlad
By akselden
Trim ends off of bread; cut remainder of loaf into 1 inch cubes
- 1 loaf Kowalski's Italian Bread
- 3 tbsp. Olio Verde Extra Virgin Olive Oil
- 1 1/2 lbs. small Roma tomatoes, sliced (3 cups)
- 1/2 English cucumber, scored, sliced
- 1/2 yellow bell pepper, cut into julienne strips
- 1/2 cup red onion slices, quartered
- 1/4 cup slivered fresh b
- 1/2 cup Olio Verde Extra Virgin Olive Oil
- 3 tbsp. Manicardi 21 Aceto Balsamico Di Modena
- 1 tsp. kosher salt
- 1/2 tsp. coarse ground black pepper
- 1/4 cup pecorino cheese, shaved
LIME AND CUMIN DRESSING
By akselden
Blend together the oils, vinegar, juice of 1/2 lime and the mustard
- 3 tablespoons hazelnut oil
- 2 tablespoons grape seed oil (or other
- bland oil)
- 1 teaspoon sherry or wine vinegar
- juice and finely grated zest of 1lime
- 1/2-1 teaspoon wholegrain mustard
- 1/2-1 teaspoon of cumin seeds, ground
- and toasted
- salt and freshly ground black pepper
- caster sugar
- 1 tablespoon fresh mint, chopped
- (optional)
PECAN CRUSTED CHICKEN
By akselden
Preheat oven to 450°. Prepare chicken breasts by halving and pounding
- WHISK:
- 2 boneless, skinless chicken
- breast halves
- Dipping Mixture
- ADD TO CRUSTING MIXTURE:
- 3/4 cup finely chopped pecans
- 1/2 t. dried oregano
- 1/2 t. dried thyme
- 1/2 t. paprika
- 1/4 t. cayenne
- SLICE CHICKEN; SERVE WITH:
- Salad Greens with Honey
- Mustard Dressing