Akselden's profile page
Recipes
Tomato Artichoke Dill Soup
By akselden
So healthy tasting, somewhere between V-8 and borscht, this concoction of Chef Ted Dennis
- 3 ribs celery, medium cut on the blas
- 1 medium yellow onion chopped
- 1 small garlic clove, minced
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Scant tablespoon fresh dill
- 1/2 c. white wine
- 2 c. chicken broth
- 3 c. stewed tomatoes coarsely chopped
- 1 jar (6oz.) articoke hearts. quartered.
Chicken Breasts with Mustard Sauce
By akselden
To Brown chicken: Sprinkle chicken breast halves with salt and pepper
- 4 skinless, boneless chicken breast halves, about 1 1/2 pounds
- Salt to taste
- Freshly ground pepper, to taste
- 1 tablespoon butter
- 4 tablespoons finely chopped onion
- 1/4 teaspoon dried thyme
- 1 tablespoon red wine vinegar
- 1/4 cup dry white wine
- 1/2 cup fresh or canned chicken broth
- 2 teaspoons tomato paste
- 1/4 cup heavy cream
- 1 tablespoon Dijon Style mustard
- 2 teaspoon finely chopped parsley, optional
Indian Chickpea Dip
By akselden
Blend beans, sour cream, jam, mustard, curry powder and salt in food processor until smooth
- 1 (15 ounce) can reduced sodium chick peas, rinsed and drained
- 1/2 cup light sour cream
- 1/4 cup chutney or apricot jam, chopped
- 1/4 cup French's Classic Yellow Mustard
- 2 teaspoons curry powder
- 1/4 teaspoon salt
- 1/4 cup chopped cilantro (optional)
Brioche-Apple Bread Pudding
By akselden
Preheat oven to 350°F. Butter toasted bread slices on one side
- 1 tablespoon butter, softened
- 3 ounces brioche, crusts removed and cut
- into 1/4-inch-thick slices, toasted
- 3 eggs
- 2 egg yolks
- 1 1/4 cups whipping cream
- 1 1/4 cups milk
- 1/2 cup packed brown sugar
- 1 1/2 tablespoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Apple Topping (see recipe)
- Whipped cream (optional)
Flourless Chocolate Soufflés
By akselden
1. Preheat oven to 375°. Generously butter six 8-oz
- 1 tablespoon butter, plus more for dishes
- 6 tablespoons sugar, plus more for dishes
- 6 ounces bittersweet chocolate, chopped
- 6 tablespoons milk
- 3 egg yolks
- 6 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
Lemon Chicken with Spring Herbs
By akselden
In resealable plastic bag combine 1/4 cup parsley and flour
- 3/4 cup chopped flat-leaf parsley, divided
- 1/3 cup all-purpose flour
- 12 boneless, skinless chicken breast halves (4-6 oz. each), lightly pounded
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 tbsp olive oil
- 5 tbsp butter
- 1/2 cup chopped, assorted herbs (such as chives, savory, chervil)
- 6 cloves garlic, peeled
- 6 tbsp fresh lemon juice
- 6 tbsp soy sauce
Banana Crumb Muffins
By akselden
1. Preheat oven to 375 degrees F (190 degrees C)
- 1 1/2 * 1 1/2 cups all-purpose flour
- 1 * 1 teaspoon baking soda
- 1 * 1 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
- 3 * 3 bananas, mashed
- 3/4 * 3/4 cup white sugar
- 1 * 1 egg, lightly beaten
- 1/3 * 1/3 cup butter, melted
- 1/3 * 1/3 cup packed brown sugar
- 2 * 2 tablespoons all-purpose flour
- 1/8 * 1/8 teaspoon ground cinnamon
- 1 * 1 tablespoon butter
BANANAS FOSTER
By akselden
Combine 8 tbsp butter, sugars, juice and syrup in pan
- 8 tbsp (1 stick) plus 4 tbsp unsalted
- butter, divided
- 2 cups light brown sugar
- 1/2 cup dark brown sugar
- 1 cup fresh orange juice, strained
- 1/2 cup light corn syrup
- 3 tbsp coffee-flavored liqueur
- 3 tbsp orange-flavored liqueur
- 3 tbsp dark rum
- 12 ripe bananas, peeled, halved lengthwise
- 3 pints vanilla ice cream
- Toasted chopped pecans
CHUCK ROAST - EASY CROCK POT
By akselden
In medium saucepan, combine water and veal demi glace; simmer, stirring occasionally, until dissolved (about 5 min)
- 3 C. water
- 3 T. Veal Demi Glace
- 1/2 C. flour
- 1 tsp. kosher salt
- 1 tsp. coarse ground black pepper
- 1 (3 lb) choice beef chuck shoulder pot roast, boneless
- 1 T. olive oil
- 1 C. finely diced onion
- 1 C. finely diced carrot
- 1 C. finely diced celery
- 1/4 C. tomato paste
- 1 C. dry red wine (or 1 additional cup veal demi glace)
- 5 sprigs fresh thyme
- 3 sprigs fresh parsley
BUTTER CAKE - CRANBERRY ORANGE
By akselden
1. Preheat oven to 350°F
- 1 C. dried cranberries
- 2 T. orange liqueur
- 1 T. water
- 2 1/2 C. + 2 T. cake flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 6 oz. butter
- 3/4 C. sugar
- 2 beaten eggs
- 1 T. grated orange peel
- 3/4 C. milk
- 1 1/2 C. powdered sugar
- 3-4 T. orange juice