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Recipes
BUTTER CRUNCH LETTUCE WITH LOBSTER AND CREAMY TARRAGON VINAIGRETTE
By akselden
Bring large pot of water to a simmer
- 1 whole Maine lobster
- sea salt and freshly ground black pepper
- 4 heads butter crunch lettuce
- 2 watermelon radishes, cleaned (red
- radishes may be substituted)
- 1 shallot, peeled and minced
- 1 teaspoon fresh tarragon, chopped
- 1 tablespoon Champagne vinegar
- 1 tablespoon buttermilk
- 1 tablespoon olive oil
BUNUELOs
By akselden
Sift together flour, salt, and baking powder
- 3 1/3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup lard
- 1 cup milk
- Vegetable oil for frying
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
Chicken Breasts Saltimbocca with Couscous
By akselden
Place chicken breasts topside down and arrange 2 sage leaves in the center of each breast
- 8-6 oz chicken breast halves, bone and skinned
- 16 Fresh sage leaves
- 6 thin prosciutto slices
- 3 tbsp. olive oil
- 4 shallots, finely minces
- 3 cloves, garlic, finely minces
- 2 1/2 cups chicken stock
- 2 cups couscous
- 4 tbsp. chopped fresh herbs for garnish
- Italian parsley, chives and or basil
CHICKEN MEDALLlON
By akselden
- 4 boneless breast of chicken
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons canola oil
- 1 small onion, sliced
- 1 can (4 ounces)mushrooms pieces, drained
- 1 teaspoon Dijon mustard
- 1/4 cup water
- 2 tablespoons white wine
- 1/2 cup non-fat plain yogurt
EXTRA POINT PIZZA
By akselden
Preheat oven to 450° F. In a small bowl, combine olive oil and Italian seasoning
- 2 tbsp. olive oil
- 2 tsp. dried Italian seasoning
- 1 12" BOBOLI Thin Pizza Crust
- 1 pouch BOBOLI Pizza Sauce
- 2 cups shredded 3-cheese Italian blend
- 2 oz. sliced pepperoni
CASSEROLE - SNOWFLAKE BREAKFAST BAKE
By akselden
Preheat oven to 350°F. Spray Dimensions Snowflake pan with vegetable pan spray
- 3 C. frozen diced O'Brien Potatoes
- 2 C. diced fully cooked ham
- 2 C. shredded Cheddar cheese
- 2 C. milk
- 4 eggs
- 1 C. biscuit mix
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. dried basil
SUMMER CORN SALAD WITH FRESH MOZZARELLA AND MACHE
By akselden
Blanch scallions in boiling salted water until softened
- FOR VINAIGRETTE:
- 6 scallions
- 2 cups corn kernels, freshly shucked, cut
- 3 balls fresh mozzarella (about 24 ounces) in 1/2" slices at room temperature
- 1 bunch macbe, roots trimmed, rinsed,
- dried thoroughly (watercress may be
- substituted)
- 1/4 cup basil oil (sold in gourmet stores)
- 1/4 cup balsamic vinegar
- 2 tablespoons shallots, peeled, minced
- 3/4 cu.p extra-virgin olive oil
- sea salt
- freshly ground pepper
Delicate Lemon Snow Drops
By akselden
1. In a large mixing bowl, beat the 1 cup butter with an electric mixer for 30 seconds or till softened
- 1 cup butter
- 1/2 cup sifted powdered sugar
- 1 teaspoon lemon flavoring
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Granulated sugar
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon finely shredded lemon peel
- 3 tablespoons lemon juice
- 1 egg, beaten
- 1 tablespoon butter, softened
TOMATO CREAMY WITH SHRIMP AND JERK SPICES
By akselden
1. In a large saucepan, melt the butter
- 2 T. unsalted butter
- 1 medium onion, finely chopped
- 1 tsp. coarsely chopped thyme
- 1 qt. creamy tomato soup, preferably Pacific Natural Foods brand
- 1 to 1 1/2 tsp. jerk spice paste, like Walkerswood or Busha Browne’s
- Salt and freshly ground black pepper
- 1/2 lb. shelled, deveined medium shrimp
- 2 scallions, thinly sliced
- Steamed rice and lime wedges, for serving
ROASTED TURKEY
By akselden
Remove the giblets, neck and tail piece from the turkey and reserve them for gravy, if desired
- 1 fresh, Turkey, 12 to 14 pounds
- 1 pound kosher salt (about 2 1/2 cups)
- 3 medium onions, cut into large wedges
- 2 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 6 thyme sprigs
- 6 parsley sprigs
- 1 bay leaf
- 1/2 pound butter, melted