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Recipes
Curry Chicken Salad
By akselden
1 Mix all dressing ingredients in a bowl
- 2 boneless, skinless chicken breasts,
- cooked and sliced
- 2 stalks celery, thinly sliced
- 3/4 cup (175 mL) roasted unsalted cashews
- 1/2 cup (1 25 mL) golden raisins
- 1 Granny Smith apple, cored and diced
- 2 carrots, thinly sliced
- 1/2 head iceberg lettuce, chopped
- or torn into bite-sized pieces
- Dressing
- 1 cup (250 mL) salad cream such as
- Miracle Whip
- 1/3 cup (75 mL) cold water
- 1 tsp (5 rnL) curry powder
- 1/2 tsp (3 mL) Worcestershire sauce
- 1/4 tsp (1 mL) sea salt
BALSAMIC VINEGAR AND BASIL DRESSING
By akselden
Bruise the garlic with the flat blade of a large knife and peel
- 1 clove of garlic
- 5-6 tablespoons extra virgin olive oil
- 1/2 teaspoon Dijon or Herbes de Provence
- mustard
- 1/2-1 tablespoon balsamic vinegar
- salt and freshly ground black pepper
- 2 tablespoons fresh basil leaves, torn
4 STACK
By akselden
Pudding can be made 6-8 hours before and refrigerated, covered with plastic wrap
- Bottom layer:
- 1 C. flour
- 1 stick butter
- 1/2 C. chopped pecans
- Second layer:
- 8 oz. cream cheese
- 1 C. powdered sugar
- 8 oz. whipping cream
- Confectioners sugar
- Vanilla
- Third layer:
- 2/3 C. sugar
- 1/4 C. unsweetened cocoa powder
- 2 1/2 T. cornstarch
- 1/8 tsp. salt
- 2 C. milk
- 1 tsp. vanilla
- 1 T. butter
- th layer:
- 16 oz. whipping cream
- Confectioners sugar
- Vanilla
- 4 oz. dark chocolate bar, grated
CHICKEN PICCATA
By akselden
Season cutlets with salt and pepper then dust with flour
- SEASON:
- 4 chicken cutlets
- SAUTE IN:
- 2 T. vegetable oil
- DEGLAZE WITH:
- 1/4 cup dry white wine
- 1 t. garlic, minced
- ADD:
- 1/2 cup low-sodium chicken
- broth
- 2 T. fresh lemon juice
- 1 T. capers, drained
- Sauteed cutlets
- FINISH WITH:
- 2 T. unsalted butter
- Fresh lemon slices
- GARNISH WITH:
- Chopped fresh parsley
Chicken Breast Marlo
By akselden
In a heavy saucepan,saute garlic in 1 tablespoon of butter until
- 3 tbsp. unsalted butter, divided
- 2 garlic cloves, minced
- 1/2 cup wild rice uncooked
- Water to cover rice
- 1/4 cup raisins
- 4 large chicken breasts with skin intact
- Salt and freshly ground pepper to taste
- 4 sprigs fresh tarragon
- 2 large shallots finely chopped
- 1 cup dry white wine
- 1 cup fresh orange juice
- 1 tbsp. fresh chopped tarragon, plus some tarragon for garnish
- 1 tsp. grated lemon zest
- Salt and pepper
PASTA SALAD - DAYTON'S FRESH MOZZARELLA AND VEGETABLE
By akselden
Cold salad
- Dressing:
- 1 lb. bow tie pasta or tortellini pasta, cooked according to package directions
- 1/2 C. pea pods
- 1/4 lb. cauliflower buds
- 1/3 lb. fresh mozzarella, cubed
- 2 C. watercress
- 1/2 pint cherry tomatoes, halved
- 1/2 C. salad oil
- 1 T. red wine vinegar
- 2 tsp. lemon juice
- 2 T. olive oil
- 1/4 tsp. each onion powder, minced garlic and grated lemon zest
- 10 leaves fresh basil
- Dash each of salt and coarse pepper
- 1 T. fresh parsley, minced
CHOCOLATE CARAMEL PECAN CHEESECAKE
By akselden
Heat oven to 325°F (160°C)
- 1 1/2 cups graham wafer crumbs
- 6 Tbsp butter, melted
- 3/4 cup caramel flavored topping sauce
- 1 cup chopped pecans
- 3 pkgs (250g each) PHILADELPHIA Cream Cheese (Regular or Light), softened
- 1 cup sugar
- 1 tsp vanilla
- 3 eggs
- S sq Baker's semi-sweet chocolate, melted
SAFFRON AND ORANGE DRESSING
By akselden
Place the saffron in a small bowl and 1 tablespoon of hot water for 15 minutes separate bowl, whisk together the o...
- pinch of saffron filaments
- 5 tablespoons extra virgin olive oil
- 1 teaspoon sherry vinegar
- 1/2-1 tablespoon orange juice
- finely shredded zest of 1/2 orange
- large pinch ground coriander seed
- 1/2 clove of garlic, finely chopped
- salt and freshly ground black pepper
- caster sugar
- 1 tablespoon fresh parsley or coria
- chopped
Chicken with Wine and Herbs
By akselden
1. Salt and pepper chicken
- 1 large chicken, cut into 8 or 10 pieces
- Salt and freshly ground pepper
- 3 thick slices of bacon
- 16 Small white onions
- 1 cup small button mushrooms
- 1 tbsp (15 mL) butter
- 1 garlic clove, peeled and smashed
- 2 tbsp (25 mL) flour
- 2 tbsp (25 mL) cognac or brandy
- 2 sprigs of thyme
- 4 sprigs of parsley
- 1 sprig of rosemary
- 1 bottle pinot noir
- 1 large tomato
- 2 bay leaves
- Thyme and parsley for serving
Cashew-Encrusted Chicken with Buttermilk-Chive Cream
By akselden
In medium bowl combine chicken and 1 cup buttermilk
- 2 lb. boneless, skinless chicken breast, cut into 1" cubes
- 1 1/2 cups plus 2 tbsp buttermilk,
- divided
- 1 cup sour cream
- 3 tbsp chopped fresh chives
- 2 1/4 tsp salt, divided
- 1/2 tsp pepper, divided
- 1/4 tsp hot pepper sauce
- 1 1/4 cup roasted, unsalted cashews
- 1 cup all-purpose flour
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 3/4 tsp dried basil
- 1/4 tsp ground red pepper (cayenne)
- 1/4 tsp ground allspice
- Oil for deep-frying