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Recipes
Fennel and Tomato Soup
By akselden
Wash and trim fennel bulbs and discard bruised outer layers
- 2 lb fresh fennel bulbs, stalks and lacy leaves removed
- Salt
- 1/4 cup olive oil
- 1 1/2 cups sliced onions (about 3 medium)
- 2 (28-oz) cans Italian-style tomatoes, seeds removed and chopped, or 2 lbs tomatoes, peeled, seeded and quartered
- 6 cups chicken stock
- Bouquet garni(thyme, 1/2 bay leaf and parsley)
- Freshly ground pepper
- 1/2 cup sour cream
- 2 tablespoons chopped fresh dill
Chicken Cacciatore
By akselden
1 Season chicken pieces with salt and pepper ,and put them into bowl Add bay leaves,rosemary sprigs and crushed clo...
- 1-4 1/2 lb. chicken, cut up, or the equivalent amount of chicken pieces
- Sea salt and freshly ground black pepper
- 8 bay leaves
- 2 sprigs fresh rosemary
- 3 cloves garlic, peeled (1 crushed, 2 sliced)
- 1/2 bottle Chianti
- Flour for dusting
- Extra virgin olive oil
- 6 anchovy fillets
- Handful of green or black olives, pitted
- 2 14-oz. cans of good-quality plum tomatoes (broken up with a wooden spoon)
Lighter Cheese and Herb Stuffed Chicken
By akselden
In food processor, combine egg whites, cubed chicken, cheeses and milk
- 3 egg whites, lightly beaten
- 4 oz. uncooked chicken breast, cubed (1 half breast)
- 3 oz. part-skim ricotta cheese
- 4 oz. Parmesan cheese, grated
- 3 oz. Chevre Cheese
- 1/4 c non fat milk
- 2 green onions, chopped
- 1 tsp. oregano
- 1 oz sun-dried tomatoes, finely chopped
- 2 oz. fresh spinach, chopped
- 10 boneless, skinned chicken breast halves (2 1/2 lb)
LEMON CAKE - MERINGUE WITH FRESH FRUIT
By akselden
Cake: 1. Preheat oven to 350°F
- CAKE:
- 3 T. melted and cooled butter
- 4 eggs (room temperature)
- 1/2 C. sugar
- 1/2 tsp. vanilla extract
- 1 C. sifted cake flour
- Pinch of salt
- SYRUP:
- 3/4 C. sugar
- 1/2 C. water
- 1/4 C. lemon juice
- FILLING: (do not make until ready to use):
- 2 T. cold water
- 1 1/2 tsp. plain powdered gelatin
- 3/4 C. sugar
- 2 T. finely grated lemon zest
- 6 T. lemon juice
- 3 large eggs (separated)
- 1 C. heavy cream
- Pinch of salt
- TOPPING (Do not make until ready to use):
- 1 1/4 C. sugar
- 1/2 C. light corn syrup
- 1/2 C. water
- 1 C. egg whites
- 1/8 tsp. cream of tartar
- Pinch of salt
- Fresh Fruit
SCONES - EVERYDAY
By akselden
1. Preheat oven to 375 degrees
- 2 C. flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 4 oz. cold unsalted butter
- 1 C. raisins or mini chocolate chips
- 2 T. sugar
- 1 egg yolk
- 3/4 C. buttermilk
POUND CAKE - CINNAMON NUT WITH GLAZE
By akselden
Bundt pan required
- FOR CAKE:
- 1 1/2 C. unsalted butter at room
- temperature
- 3 C. granulated sugar
- 6 large eggs at room temperature
- 3 C. unsifted cake flour
- 1 1/2 C. sour cream
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 1/2 C. streusel (recipe below)
- FOR STREUSEL:
- 1 C. chopped pecans
- 4 T. dark brown sugar
- 1 T. cinnamon
- 1/4 C. unsifted cake flour
- FOR GLAZE:
- 1 C. unsifted lOX powdered sugar
- 1 T. whole milk
- 1/2 tsp. vanilla extract
Almond Cream Spritz
By akselden
1. In a large mixer bowl, beat together butter and cream cheese
- 1 cup butter, softened
- 1 3-ounce package cream cheese,
- softened
- 1/2 cup sugar
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla
- 2 cups all-purpose flour
- Finely ground almonds or colored
- sugar
Chicken with Olives and Sun-Dried Tomatoes
By akselden
1. In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest
- 8 dry-packed sun-dried tomato halves (about 1/4 cup)
- Zest of 1/2 lemon cut into very thin strips (about 2 tablespoons)
- 1/2 cup Kalamata olives,pitted and halved lengthwise
- 1 teaspoon plus 1 tablespoon olive oil
- coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
APPLE-MANGO COLESLAW
By akselden
Combine all ingredients; toss until lightly mixed
- 1/2 cup apples, chopped
- 1/2 cup mangoes, chopped
- 1/2 cup purple cabbage, shredded
- 1/2 cup green cabbage, shredded
- 1/4 cup mayonnaise
- 1/4 cup red-wine vinegar
- 1 tablespoon sugar
- salt and pepper to taste
QUICHE - CREAM CHEESE
By akselden
Fit refrigerated pie crust into a 9-inch quiche dish according to package directions; prick bottom and sides with a...
- 1/2 15-oz. package refrigerated pie crusts
- 1 T. butter or margarine
- 1/4 C. chopped onion
- 1 8 oz. package cream cheese, cubed
- 3/4 C. milk
- 4 large eggs, lightly beaten
- 1 C. finely chopped ham
- 1 2 oz. jar diced pimientos undrained
- 1/4 tsp. dried dillweed
- 1/8 tsp. pepper