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Recipes
FETTUCCINE - POLLO POMODOR
By akselden
1. Tomato Sauce: In a bowl, combine tomatoes, scallions, garlic, vinegar and salt; refrigerate until ready to use
- Tomato Sauce:
- 2 ripe tomatoes, peeled, seeded, diced 1/2 inch
- 1 bunch scallions, sliced
- 1 T. garlic minced
- 1 T. red wine vinegar
- 1/2 T. salt
- Chicken Breasts:
- 1/4 C. pesto sauce (your own recipe or from grocery store)
- 4 5 oz. chicken breasts, boneless and skinless
- 1 T. olive oil
- Pasta:
- 2 T. olive oil
- 4 oz. spinach, cleaned, chopped coarsely
- 2 T. garlic, minced
- 1 C. chicken broth
- 10-oz. fettuccine, cooked according to package directions.
CHOCOLATE-AMARETTO CHEESECAKE
By akselden
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring form pan
- 6 chocolate wafers, finely crushed
- 1 1/2 cups light process cream cheese product
- 1 cup sugar
- 1 cup 1% low-fat cottage cheese
- 1/4 cup plus 2 tablespoons unsweetened cocoa
- 1/4 Cup all-purpose flour
- 1/4 cup amaretto
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons semisweet
- chocolate mini-morsels
- Chocolate curls (optional)
Shrimp and Vegetables with Garlic Mayonnaise
By akselden
1. Make aioli: In small bowl, stir together mayonnaise, yogurt, lemon juice, mustard, garlic, and paprika Set asid...
- 2/3 cup mayonnaise
- 1/4 cup plain yogurt
- Juice of 1/2 lemon
- 1 teaspoon Dijon mustard
- 2 garlic cloves, chopped
- 1/4 teaspoon paprika
- 3/4 pound large red potatoes
- salt
- 3/4 pound carrots, cut into sticks
- 3/4 pound green beans, ends trimmed
- 3/4 pound large shrimp, shelled and deveined
- 4 hard-cooked eggs, peeled and quartered
- Chopped fresh parsley
FRUITCAKE - CLASSIC
By akselden
1. Combine raisins, currants and sherry in large bowl
- 1 lb. golden raisins
- 8 oz. dark raisins
- 4 oz. currants
- 1/2 C. sherry
- 2 C. flour, divided
- 1/2 tsp. mace
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1 lb. candied pineapple, cut in small wedges
- 4 oz. candied red cherries, halved
- 4 oz. candied green cherries, halved
- 4 oz. dates, coarsely chopped
- 2 oz. candied citron, diced
- 2 oz. candied lemon peel, diced
- 2 oz. candied orange peel, diced
- 2 oz. blanched almonds, coarsely chopped
- 2 oz. pecans, coarsely chopped
- 2 oz. walnuts, coarsely chopped
- 1/2 C. butter, softened
- 1 C. brown sugar
- 5 eggs, lightly beaten
- 1 T. milk
- 1 tsp. almond extract
- Brandy
ORIENTAL-STYLE DRESSING
By akselden
Mix all ingredients together
- 4 tablespoons sunflower oil
- 1 teaspoon chilli oil
- 1 teaspoon dark sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons rice or balsamic vinegar
- salt and freshly ground black pepper
- caster sugar
- 3 spring onions, trimmed, finely sliced
- 1/2 red chilli, deseeded, thinly sliced
- 1 tablespoon fresh coriander, finely
- chopped (optional)
Napoletana Bruschetta
By akselden
Brush bread slices with olive oil bake in preheated 350 degree oven 8-10 minutes or until golden
- 1 break baquette, sliced
- 1/3 C Olive Oil
- 1 lb Italian sausage, bulk
- 2 t miced garlic
- 1 jar Pizza Sauce
- 1/4 C sweet varmouth (optional)
- 4 green onions, sliced
- fresh ground pepper
- 1 C grated asiago cheese
- 1 bunch fresh basil leaves, minced
- fresh basil garnish (optional)
LlME-CILANTRO CHICKEN
By akselden
In food processor pulse first six ingredients
- 5 cloves garlic
- 1 tbsp grated lime zest
- 1/4 cup fresh lime juice
- 1/4 cup fresh Cilantro, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 6 tbsp olive oil
- 8 boneless, Skinless chicken breast halves
- (about 3lbs.)
- Lime wedges for garnish
BURGER - BRADLEY OGDEN
By akselden
1. Time beef of any gristle, cut into 1" cubes and chill well
- Wine and butter baste:
- 1 1/4 lb. organic beef chuck
- 3/4 lb. Wagyu beef brisket
- 2 T. butter, softened
- 4 potato rolls
- 1/2 C. diced red onions
- 1/2 C. plus 2 T. red wine
- 1/2 C. balsamic vinegar
- 1/2 tsp. Dijon mustard
- 1/8 tsp. salt
- 1/4 tsp. fresh ground black pepper
- 6 T. unsalted butter
FETTUCCINE - SPINACH AND GARLIC
By akselden
1. Heat oil in large skillet over medium heat
- 1/4 C. olive oil
- 3 large or 4 small cloves garlic, smashed and peeled
- 4 C. fresh spinach
- 6 oz. fettuccine
- Salt, freshly ground white pepper
- Dash, freshly grated nutmeg
- 1/4 C. freshly grated Parmesan cheese or to taste
Blueberry Ice Cream
By akselden
t. In a medium saucepan, bring the 3 cups blueberries, the 1/2 cup sugar, 1 teaspoon of orange peel, the juice and ...
- 3 cups fresh or frozen unsweetened
- blueberries
- 1/2 cup sugar
- 2 teaspoons shredded orange peel
- 1/3 cup orange juice
- 1/4 teaspoon salt
- 1 cup whipping cream
- 1 1/2 cups sugar
- 2 tablespoons all-purpose flour
- 4 cups milk
- 4 egg yolks, slightly beaten
- 2 tablespoons vanilla
- 1 teaspoon ground cardamom or
- cinnamon
- 3 cups whipping cream
- 2 cups chopped pecans or walnuts,
- toasted (optional)
- Fresh blueberries (optional)