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Recipes
Seared Tiger Shrimp and Citrus Salad with Galangal Dressing
By akselden
1. Place vinegar and sugar into a stainless steel saucepan and heat uncovered on medium-high until it turns into a ...
- Galangal dressing:
- 1/2 cup red wine vinegar
- 1/2 cup yellow sugar (or grated palm sugar)
- 3/4 cup fresh lime juice
- 1/3 cup roughly chopped galangal
- 3 tbsp roughly chopped lime leaf
- 2 stalks lemongrass, sliced (use just the bottom 3" at the bulb end)
- 1 tbsp chopped garlic
- 1 minced Thai chili (or add about 1/4 tsp sambal oelek, a hot chili paste)
- 2 or 3 tsp Thai fish sauce (or to taste)
- Citrus salad
- 3 blood oranges or 2 navel oranges, peeled
- and segmented
- 2 grapefruits, peeled and segmented
- 2 tbsp chopped cilantro
- 2 tbsp chopped mint leaves
- 2 tbsp chopped Thai basil leaves or regular basil
- Seared tiger shrimp
- 24 tiger shrimp (about 1-1/2 lbs.), shelled with veins removed
- 1 tsp curry powder
- 1 tsp sea salt
- 1 Tbsp clarified unsalted butter
CUPCAKES - COCONUT WITH COCONUT CREAM CHEESE FROSTING
By akselden
FOR CAKE: 1. Preheat oven to 350*F
- CUPCAKES:
- 3/4 C. butter
- 1 1/2 C. sugar
- 6 large egg whites
- 1 tsp. vanilla extract
- 1/2 tsp. coconut extract
- 3 C. cake flour
- 1 T. baking powder
- 1/4 tsp. salt
- 1 C. plus 3 T. coconut milk, divided
- 1 T. amaretto liquer
- COCONUT CREAM CHEESE FROSTING:
- 8 oz. pkg. cream cheese, softened
- 1/2 C. butter, softened
- 1 T. coconut milk
- 1/2 tsp. vanilla extract
- 1/2 tsp. coconut extract
- 16 oz. pkg. powdered sugar
PIE - PUMPKIN
By akselden
1. Mix dry ingredients well
- For the crust:
- 4 C. all-purpose flour
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 2 sticks butter
- 1/3 c. ice water
- For the filling:
- 2 C. sugar
- 1/2 tsp. salt
- 2 1/2 T. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cloves
- 10 egg yolks
- 2-15 oz. cans pureed pumpkin (not pre-sweetened pie filling)
- 3 C. heavy cream
- Unsweetened whipped cream
ASPARAGUS WITH VINAIGRETTE MADE WITH ALVAREZ OLIVE OIL FROM SPAIN
By akselden
In a bowl combine shallot, salt, pepper, and mustard
- 1 shallot, minced
- Salt and freshly ground black pepper to taste
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/3 cup Alvarez olive oil
- 1 1/2 pounds lightly blanched asparagus
Creamy Potato Gratin
By akselden
1. Rub a shallow, oval baking dish with garlic
- 1 garlic clove, peeled Potatoes
- 2 tbsp (25 mL) grated Gruyere
- 1/2 cup (125 mL) whipping cream
- 1 cup (250 mL) milk
DIJON HERB DIP
By akselden
Beat ingredients in small mixing bowl at medium speed with electric mixer until well blended
- 1 (8oz) container Philadelphia Brand "light" Pasteurized Process Cream Cheese Product or Soft Cream Cheese
- 3 tablespoons plain yogurt
- 2 tablespoons Kraft 100% Grated Parmesan Cheese
- 2 teaspoons Dijon mustard
- 1 teaspoon while wine Worcestershire Sauce
- 1/2 teaspoon dried basil leaves, crushed
CARROT PEA POD MEDLEY
By akselden
1. Place carrots in a small saucepan; cover with water
- 1 C. sliced carrots
- 2 C. fresh sugar snap peas
- 1 tsp. cornstarch
- 1/3 C. orange juice
- 2 tsp. reduced-sodium soy sauce
- 1/4 tsp. salt
- 1/2 tsp. grated orange peel
Holiday Spinach & Artichoke Party Dip
By akselden
Combine Light Sour Cream arid Party Dip Mix in medium bowl
- 1 (16 OZ.) carton (2 c.) LAND 0 LAKES Light Sour Cream
- 1 (1.0 oz.) envelope HIDDEN VALLEY RANCH Original Ranch Party Dip Mix
- 1 (14oz.) can artichoke hearts, rinsed, drained, chop Fed
- 1 (10 oz.) pkg. frozen chopped spinach, thawed, well drained
- 1 (2 oz.) jar diced pimientos, rinsed, drained
- 1 large (1 1/2 lb.) round loaf bread, sourdough or any variety
- 1 large (1 1/2 lb.) round loaf bread, sourdough or any variety,cut into cubes for dipping
- Assorted vegetables for dipping
Maple-Grilled Pineapple Rings with Frozen Yogurt and Granola
By akselden
Directions: Place pineapple rings on hot grill and drizzle with maple syrup
- 8 fresh pineapple rings, cored
- 2 tbs. maple syrup
- 2 cups low-fat frozen yogurt
- 8 tbs. low-fat granola with raisins
- Cooking spray
DUO OF ROMAINE
By akselden
Preheat oven to 350° F. Bring a pot of salted water to a boil
- For the avocado Caesar dressing:
- 6 heads romaine lettuce
- 1 small carrot and 1 stalk of celery, each peeled and finely diced
- 1 small onion, finely diced
- 1 1/2 cups chicken stock
- 1 T butter
- Salt and pepper
- 1 anchovy (canned)
- 1/2 ripe avocado, cut into chunks
- 3 T grated Parmesan cheese
- 3 sprigs fresh tarragon
- 1/2 clove garlic
- 1/4 cup mayonnaise
- 1/4 cup yogurt
- Zest and juice of 1/2 a lemon
- 1/2 bunch chives, chopped for garnish
- Salt and pepper to taste