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Recipes
LEMON CAKE - DAISY
By akselden
1. Position rack in middle of oven; preheat to 325°F
- For the glaze:
- 2 C. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 8 T. (1 stick) unsalted butter, at room temperature
- 1 1/2 C. sugar
- 1 tsp. vanilla extract
- 3/4 tsp. lemon oil
- 4 eggs plus 2 yolks
- 1 C. buttermilk
- 1/4 C. water
- 1/4 tsp. lemon oil
- 1/3 C. sugar
- 1 T. rum
CARROT CAKE - HOLIDAY NUT
By akselden
1. Preheat oven to 350°F
- CREAM CHEESE FROSTING:
- 1 C. vegetable oil
- 2 C. unsulphured molasses
- 4 eggs, separated
- 2 1/2 C. sifted all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1 tsp. ground cloves
- 1 1/2 C. raw carrots, grated
- Orange zest from one orange rind
- 1 C. chopped macadamia nuts
- 8 oz. cream cheese, room temperature
- 5 T. sweet butter, room temperature
- 3 C. confectioners' sugar
- 1 tsp. vanilla extract
- 1/2 tsp. ginger
Chile-Ginger Marinated Tuna Steaks
By akselden
In a food processor or blender, combine the sugar, oil, ginger, shallots and chile-garlic sauce and process until a...
- 1/2 cup (packed) light brown sugar
- 1/4 cup vegetable oil
- 1/4 cup coarsely chopped peeled fresh ginger
- 1/4 cup finely chopped shallots
- 2 tablespoons Asian chile-garlic sauce (available at Asian markets)
- Six 1-inch-thick tuna steaks (about 1/2 pound each)
- Salt and freshly ground pepper
Chicken With Roasted Lemon and Rosemary Sauce
By akselden
Put the potatoes in a pot of salted cold water and bring to a boil
- 1 1/2 pounds small new potatoes, such as Red Bliss
- 2 lemons
- Extra-virgin olive oil for brushing on lemons, plus 1/4 cup
- Salt and freshly ground pepper
- 4 boneless chicken breast halves, skin on
- 1 tablespoon finely chopped garlic
- 1 cup double-strength chicken stock
- 1 teaspoon finely chopped rosemary
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon unsalted butter (optional)
Potato Gratin
By akselden
In large frying pan, saute, 1 sliced onion in 2 tbs
- 1 sliced onion
- 2 tbs. olive oil
- 1 seeded, sliced red bell pepper
- 1 lb. peeled, seeded and chopped tomatoes
- 2 minced garlic cloves
- 1/4 tsp. red pepper flakes (optional), salt and pepper
- 2 Tbs. chopped fresh basil
- 2 lb. baking potatoes and cut into 1/4" slices
- 1/2 cup shredded Gruyere cheese.
- 1 Tbs. olive oil
- 2 Tbs. chopped fresh basil
FLANK STEAK - MARINATED
By akselden
In a shallow glass dish, stir together 1 cup thawed Garlic Pepper Sauce, 2 T
- 1 C. thawed Garlic Pepper Sauce
- 2 T. red-wine vinegar
- 1 T. Dijon mustard
- 2 tsp. olive oil
- 1 flank steak ( about 1 1/2 pounds)
CARROT CAKE
By akselden
1. Preheat oven to 350°F
- Cream Cheese Frosting:
- 2 C. flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 2 tsp. cinnamon
- 2 C. sugar
- 1 1/2 C. vegetable oil
- 4 large eggs
- 2 C. finely grated peeled carrots
- 8 oz. crushed pineapple, drained
- 1 C. flaked coconut
- 1/2 C. chopped walnuts
- 8 oz. cream cheese
- 1/2 C. butter, softened
- 1 tsp. vanilla
- 1 1/3 C. powdered sugar
BUTTER - SUN-DRIED TOMATO
By akselden
To make butter, mix all ingredients
- 1/3 C. soft butter or margarine
- 1 T. minced oil-packed sun-dried tomatoes
- Few dashes chipotle hot sauces
Ginger And Peach Chicken
By akselden
Spray a large skillet with nonstick spray coating
- Nonstick spray coating
- 4 medium (12 ounces total)boned skinless chicken breast halves
- 1 8 ounce can peach slices in light syrup
- 1 teaspoon cornstarch
- 1/2 teaspoon grated ginger root or 1/8 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 of an 8-ounce can (1/2 cup) sliced water chestnuts,drained
- 2 cups hot cooked rice
- 1 6-ounce package frozen pea pods, cooked and drained
Stilton Pate
By akselden
Method Bring the milk to the boil
- 2 1/2 cups (600 ml,,)milk
- 1 large onion, coarsely chopped
- 2 celery stalks, chopped
- 1 carrot, scraped and chopped Bouquet gami (4 parsley sprigs, 1 thyme spray, 1 bay leaf)
- 1/3 cup (75 g) butter
- 3/4 cup (150 g) flour
- 3 tbsp (45 ml) mayonnaise
- 2 tsp (10 ml) lemon juice
- 3 garlic cloves, crushed
- 1/4 cup (50 g) walnuts, chopped
- 1/2 tsp (2mL) salt
- 1/2 tsp (2mL) black pepper
- 1/8 tsp (1/2 ml) cayenne pepper ,
- 300 g (12 oz.) Stilton Cheese,
- rind removed and crumbled