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Recipes
CANDY CANE COOKIES
By akselden
1. In mixing bowl, beat butter 30 seconds
- 1 cup butter (no substitutes)
- 1 cup sifted powdered sugar
- 1 egg
- 1/2 teaspoon peppermint extract or
- 4 to 6 drops oil of cinnamon
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon red food coloring
- 1/4 teaspoon green food coloring
PORTUGUESE CHICKEN
By akselden
Cut chicken and sprinkle salt and pepper on the pieces
- 1 chicken
- salt and pepper to taste
- Flour to fry the chicken
- cooking oil
- 1 medium onion, minced
- 1 cup sliced mushrooms
- 2 garlic cloves
- 1 tablespoon curry
- 1/2 cup dry sherry
- 1 cup white wine
- 1 bay leaf
- 1 tablespoon parsley
- 2 cups chicken broth
Crispy Chicken
By akselden
Preheat oven to 400°F. Dip chicken in egg; coat with combined remaining ingredients
- 1/2 cup (2 oz) Kraft 100% Grated Parmesan Cheese
- 1/2 cup cornflake crumbs
- 1/4 teaspoon ground red pepper
Duck Confit Cakes with Apple-Mango Coleslaw and Cranberry-Kumquat Sauce
By akselden
In medium-size pan, sauté mushrooms, peppers, onions and garlic with 1 teaspoon olive oil until tender
- 2 pints shiitake mushrooms, julienne
- 2 tablespoons yellow pepper, finery diced
- 2 tablespoons red pepper, finery diced
- 2 tablespoons green pepper, finely diced
- 1 cup red onions, finery diced
- 1 teaspoon garlic cloves, minced olive oil
- 4 ounces goat cheese
- 2 eggs
- 2 cups duck confu
- 1/4 cup panko bread crumbs
- 3 tablespoons fresh herbs
- salt and pepper to taste
- heavy cream (as needed)
- 1 tablespoon butter
Sugar Cookies Like you Remember
By akselden
1. In a medium bowl, combine flour, baking powder, soda, salt and nutmeg
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 3/4 cups shortening
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract (optional)
- 3/4 cup buttermilk
- Canned white frosting (optional)
- Red and green paste food coloring
- (optional)
Chicken Skewers
By akselden
1. Cut chicken breasts into 3/4"-thick(1
- 3 3-oz. (90-g) boneless, skinless chicken breasts
- 1/4 cup (50 mL) plain yogurt
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) finely chopped green onion
- (white and green parts)
- 1 tsp (5 mL) minced garlic
- A couple drops Tabasco (or similar hot sauce)
- Salt and pepper to taste
TARRAGON DEVILED EGGS
By akselden
Hard-boil the eggs, and cool under running water when done
- 6 eggs
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon minced fresh tarragon
- salt and pepper to taste
- flat-leaf parsley for garnish