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Recipes
The Most Incredible Chicken Spaghetti
By akselden
1. In a large Dutch oven, fill 1/2 full with water; add salt and pepper if desired; add chicken breast halves
- 8 boneless skinless chicken breast halves
- salt and pepper
- 1 (12 ounce) package thin spaghetti
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 stalk celery
- 2 tablespoons butter or margarine
- 1 (10 1/2 ounce) cans cream of chicken soup
- 1 can Rotel Tomatoes
- 2 (4 1/2 ounce) jars sliced mushrooms
- 1/2 lb shredded sharp cheddar cheese
- 1/2 lb shredded Velveeta cheese
510 Restaurant's Roasted Partridge with Glazed Carrots, Creamed Leeks and Champagne Sauce
By akselden
Melt 2 tablespoons butter in oven proof pan and add partridges
- 6 tbsp. butter divided
- 2 partridges, cleaned
- Salt and pepper to taste
- 4 medium carrots
- 2 leeks
- 3 tbsp. water
- 3 tbsp. heavy cream
- 1 1/2 tbsp. Champagne
- 1/2 cup veal or game stock
Two State Fondue
By akselden
Melt the butter over medium heat, and blend in the flour, Worcestershire sauce and mustard
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon Worcestershire Sauce
- 1/4 teaspoon dried mustard
- 1 bottle lager-style beer
- 3 cups shredded aged cheddar
PASSION FRUIT-RASPBERRY TRIFLE
By akselden
PASSION FRUIT CUSTARD In metal bowl combine yolks, sugar and fruit puree
- PASSION FRUIT CUSTARD
- 6 egg yolks
- 1 cup sugar
- 1/2 cup passion fruit puree
- 1/4 pound butter (1 stick), chopped into
- small pieces
- BUTTERMILK CAKE
- 4 egg yolks
- 2/3 cup buttermilk
- 1 1/2 teaspoons vanilla
- 2 cups sifted cake flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 pound (1 stick) unsalted butter, softened
- To SERVE
- 1/2 cup raspberry puree
- raspberries for garnish
BRISKET - SMOKY SPICY
By akselden
In slow cooker, combine garlic, onions, chilies, adobo sauce, honey, Worcestershire, mustard and beer
- 6 garlic cloves, minced
- 2 yellow onions, chopped
- 6 canned chipotle chilies in adobo sauce, drained and chopped, plus 1/4 C. sauce
- 1/4 C. honey
- 1 T. Worcestershire sauce
- 2 tsp. brown mustard
- 1 1/2 C. lager or other light beer
- 1 flat end beef brisket, 3-4 lb fat
- trimmed to 1/4"
- Salt, to taste
POPOVERS - CANNELES DE BORDEAUX
By akselden
Chill 12 hours Copper canneles molds
- 3 C. milk
- 1/2 vanilla bean, split lengthwise and scraped
- 3 T. plus 3/4 C. unsalted butter
- 1 C. sugar
- 2/3 C. pastry flour
- 1 extra large egg yolk
- 2 extra large eggs
- 3 T. dark rum
- 3 ounces beesurax. finely chopped (about 1/3 C.)
Chicken with Saffron Rice
By akselden
This is our version of arroz con pollo, the traditional Spanish dish of chicken and rice that is seasoned with saff...
- 3 1/2 lb. chicken thighs and drumsticks
- Salt, to taste, plus 1 1/4 tsp.
- Freshly ground black pepper, to taste
- 2 Tbs. olive oil
- 1 yellow onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 1/4 tsp. crumbled saffron
- 1/4 tsp. red pepper flakes
- 5 garlic cloves, minced
- 1/2 cup dry sherry
- 2 1/4 cups chicken broth
- 1 can (14 1/2 oz.) diced tomatoes with juices
- 3 cups medium-grain rice
- 1/2 cup green olives, pitted and halved
- 1 Tbs. minced fresh flat-leaf parsley
Cafe Latte's Salsa Chicken Chili
By akselden
Saute chicken with onions and green peppers in frying pan
- 2 lb boneless chicken, cut into 1 in pieces
- 1 1/2 c. diced onion
- 1 c. green bell pepper, diced
- Pinch crushed chili peppers
- 3 tbsp chili powder
- 2 tbsp dry cilantro
- 2 tbsp finely chopped garlic
- 2 tbsp pureed jalapeno peppers
- 2 c. chicken stock
- 1 (15 oz) can garbanzo beans, drained
- 1 (16 oz) can kidney beans, drained
- 2 (14 1/2 oz) can tomato sauce
- Lime juice to taste
- Toppings: Grated Cheddar cheese, diced onion, sour cream, Corn tortilla chips.
Chicken with Artichokes, Lemons and Capers
By akselden
Combine flour and pepper in a shallow bowl
- 1/4 cup all purpose flour
- 1 tsp. pepper
- 6 oz butter
- 3 tbsp. minced shallots
- 1 1/2 pounds skinless, boneless chicken breasts
- 2 cups chicken stock
- 1/2 cup dry white wine
- 1 cup cooked, quartered artichoke hearts
- 3 tbsp. lemon
- 3 tbsp. capers
- 1 tbsp. chopped parsley
Apricot Kanten
By akselden
1. In a medium saucepan, combine juices agar
- 4 cups apricot juice
- 2 cups apple juice
- 8 tsp, agar powder
- 1 (14'/2-0Z.) can coconut milk
- 3 tbsp. tahini or nut butter