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Recipes
TURKEY CREPES
By akselden
Prepare crepes: In a bowl, combine all ingredients
- For crepe batter:
- 1 egg yolk
- 1 whole egg
- 1 cup flour
- 1 cup milk
- Butter or oil for brushing on pan
- For filling:
- 1 cup diced cooked turkey meat
- 1 cup sauteed button mushrooms
- 1/2 cup thinly sliced scallions
- 1 cup turkey broth, see recipe above
- 1 Tablespoon cornstarch dissolved in 2 tablespoons water
- Salt and freshly ground black pepper to taste
- For bechamel sauce:
- 2 tablespoons butter
- 1 1/2 tablespoons Hour
- 1 cup milk
- 1 small onion, peeled and studded with 3 whole cloves
- 1 bay leaf
- Salt and freshly ground black pepper
- Pinch of nutmeg
Broccoli and Sauteed Red Pepper
By akselden
In small skillet over medium heat, melt butter; saute red pepper strips in butter, until crisp tender (3-5 min)
- 1/4 cup unsalted butter
- 1 red bell pepper, cut into julienne strips
- 2 (12 oz) bags fresh broccoli florettes
- 1 tsp. kosher salt
SCONES - PRUNE WALNUT
By akselden
1. Heat oven to 425°F. Grease large baking sheet
- 4 C. unsifted all-purpose flour
- 2 T. sugar
- 1 T. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2/3 C. vegetable shortening
- 1 C. chopped walnuts
- 1/2 C. pitted prunes, coarsely chopped
- 1 1/3 C. buttermilk
Grilled Chicken with Sun Dried Tomato Salsa
By akselden
Drain tomatoes, reserving oil
- 1 (10-oz.) jar sun dried tomatoes packed in olive oil
- 2 green onions, sliced
- 1 tbsp. minced Italian parsley
- 2 tsp. drained capers
- 1 clove garlic, minced
- Grated peel and juice of 1 lemon
- Dried red pepper flakes
- 3 lb. chicken breasts and thighs
- Goat cheese, optional
SCALLOPED POTATOES
By akselden
Rub garlic inside a 2 1/2-quart baking dish Grease dish with 1 tablespoon butter, Set aside
- 1 clove fresh garlic, smashed
- 2 tablespoons unsalted butter
- 2 1/2 pounds russet potatoes, peeled and sliced l/2 inch thick
- 2 cups half-and-half
- 1 tablespoon kosher salt
- 1 fresh bay leaf
- Freshly ground black pepper to taste
- Pinch of nutmeg
Fondue Blue
By akselden
Rub the inside of the pot with the garlic
- 1 garlic clove, halved
- 1 cup sweet wine, such as Sauternes
- 3/4 pound Gorgonzola Dolce or other blue cheese, crumbled
- 2 tablespoons plus 2 teaspoons cornstarch
- 1 tablespoon cream cheese
- Salt to taste
- pepper to taste
RASPBERRY COULIS
By akselden
FOR RASPBERRY COULIS: Puree raspberries and sugar
- TO SERVE:
- 1 pint raspberries
- 1/4 cup granulated sugar
- Rose Syrup (available at Indian markets)
- 1 pint raspberries
- 1 cup chopped, raw pistachios
Pace Chicken Flautas
By akselden
Combine chicken,Pace Picante Sauce, onion and cumin; mix well
- 1 cup finely shredded or chopped cooked chicken
- 1/3 cup Pace Picante Sauce
- 2 tablespoons green onion slices
- 1/4 teaspoon ground cumin
- Vegetable oil
- 16 corn tortillas
- 1 cup shredded cheddar or Monterey Jack cheese
CUPCAKES - DOUBLE CHOCOLATE AND PEANUT BUTTER
By akselden
Make cupcakes the day before you plan to serve
- DEVIL'S FOOD CUPCAKES:
- 4 oz. good-quality unsweetened
- chocolate
- 2 C. granulated sugar
- 1 1/2 C. sifted all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 C. strong coffee (or 1 C. boiling
- water mixed with 1 T. Medaglia d'Oro instant espresso powder)
- 1/2 C. safflower oil
- 1/2 C. sour cream
- 2 large eggs, lightly beaten
- CHOCOLATE WHIPPED CREAM:
- 1 3/4 oz. semisweet chocolate, finely
- chopped
- 1 C. heavy cream
- 1 T. granulated sugar
- REESES PIECES FROSTING:
- 1 C. confectioners' sugar
- 3/4 C. creamy peanut butter
- 3 oz. (6 T.) unsalted butter, at room temperature
- 1 to 4 tsp. heavy cream
- 1/4 tsp. pure vanilla extract
- CHOCOLATE CUPCAKE GLAZE:
- 1/2 C. plus 2 T. heavy cream
- 2 T. light corn syrup
- 3 oz. semisweet chocolate, chopped
- medium-fine
- 3 oz. bittersweet chocolate, chopped
- medium-fine
- CHOCOLATE ROYAL ICING:
- 1 C. confectioners' sugar
- 1 large egg white
- 1 T. unsweetened cocoa powder
- PEANUT BUTTER MOUSSE
- 1/3 C. cream cheese
- 1/4 C. creamy peanut butter
- 3 1/2 T. confectioners' sugar
- 1 T. milk
- 1/3 C. heavy cream, whipped to medium peaks
- Chocolate jimmies or mini Reeses Pieces candies, for decorating (optional)
Chicken and Mushroom Stir-fry
By akselden
Melt butter in a large skillet, add onions and Mushrooms, Saute over medium heat for 2-3 minutes stirring constantl...
- 1 pkg. (1 oz.) Forest brand Oriental Blend Dried Mushrooms, re-hydrated & sliced
- 3 Tbsp butter
- 2 Tbsp chopped onion
- 1 chicken breast, boned and sliced into strips
- 2 cups Chinese pea pods or sugar snap peas with tips and strings removed
- l tsp soy sauce