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Recipes
Chilled Sugar Snap Peas with Honey-Soy Dipping Sauce
By akselden
In a blender container combine soy sauce, vinegar, ginger, honey, garlic and hot sauce
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 2 tbsp minced ginger
- 2 tbsp honey
- 1 clove garlic, crushed
- 1/4 tsp hot sauce
- 2 tbsp toasted-ses~me oil
- 1 tbsp vegetable oil
- 1/4 cup chopped scallions
- 1 lb. trimmed sugar snap peas, blanched
MASHED SWEET POTATOES WITH PEARS
By akselden
Prepare potatoes; Prick each potato several times with a fork
- For pear topping:
- 5 pounds sweet potatoes, scrubbed
- 1/2 cup freshly squeezed orange juice
- 1/2 cup heavy cream
- 6 tablespoons butter
- 1/4 cup light brown sugar
- 1 teaspoon ground nutmeg
- 1/26 teaspoon ground cinnamon
- Kosher salt and freshly ground
- black pepper to taste
- 4 tablespoons butter
- 4 Bose pears, peeled, cored and cut into eights
- 1/4 cup light brown sugar
- 1 teaspoon freshly grated ginger, or to taste
- 1/4 teaspoon dried sage
Football Party Dip
By akselden
Blend 4 cream cheese packages (8 ozs each) and 2 pkgs
- 4 cream cheese packages (8 ozs each)
- 2 pkgs. of Hidden Vally Ranch Original Party Dip
- 1 3/4 cups diced red bell peppers.
- 2 cans (2 1/4 ozs. dry wt each) diced black olives
- 1 can (4 ozs) diced green chilies
Gingerbread with Warm Cranberry Compote
By akselden
Prepare gingerbread as directed on package
- 1 14.5- ounce package gingerbread cake mix
- 2 cups OCEAN SPAAY Fresh or Frozen Cranberries
- 3 cups pineapple chunks, cut in half
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Whipped cream
Swiss Vegetable Medley
By akselden
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can Durkee French Fried Onions
- 1 bag (16oz) frozen broccoli, carrots and cauliflower combination, thawed and drained
- 1 can (10 3/4oz) condensed cream of mushroom soup
- 1 cup 4 oz shredded Swiss Cheese
- 1/3 cup sour cream
- 1/4 teaspoon Durkee Ground Black Pepper
- 1 jar (4oz) chopped pimiento, drained (optional)
- 1 Can Durkee French Fried Onions
CHOCOLATE CAKE - MOUSSE WITH CHOCOLATE CURLS
By akselden
Fast cake since it uses already prepared chocolate cake
- CHOCOLATE MOUSSE:
- 8 " chocolate cake, homemade or from
- bakery, sliced in half horizontally
- 2 C. heavy cream, whipped to stiff peaks
- 1 C. dark chocolate melted until warm, not hot
- BUTTER CREAM FROSTING:
- 1/2 lb. butter
- 1 lb. confectioners sugar
- l/8 tsp. salt
- 3 T. cocoa powder
- 1 T. vanilla extract
- 1 T. heavy cream
- CHOCOLATE GARNISH:
- 8 oz. dark chocolate
Ginger Herb Dip
By akselden
Combine all ingredients. Cover; chill
- 1 cup Hellmann's Real, Light or Cholesterol Free Reduced Calorie Mayonnaise
- 1/4 cup milk
- 2 Tbsp finely chopped green onion
- 2 Tbsp finely chopped parsley
- 1 tbsp lemon juice
- 2 tsp dried dillweed
- 1/4 tsp salt
- 1/4 tsp hot pepper sauce
Wild Berry Cobbler
By akselden
Preheat oven to 350°F. Combine cranberries, pineapple
- 1 1/2 cups OCEANSPRAY Fresh or Frozen Cranberries
- 3 cups pineapple chunks cut in half
- 1 cup frozen blueberries
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups baking mix
- 1/2 cup milk
- Sugar
BARS - CRANBERRY
By akselden
1. Preheat oven at 350°F
- Bars:
- 1/2 C. butter
- 1 1/2 C. sugar
- 2 eggs
- 1 1/2 C. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 C. raw whole cranberries
- 1 tsp. vanilla
- 1/2 C. nuts
- Frosting:
- 3 oz. cream cheese, softened
- 1/3 C. butter, softened
- 1 T. milk
- 1 tsp. vanilla
- 2 C. confectioners sugar
Roasted Vegetables with Fresh Sage
By akselden
CUT each zucchini lengthwise into quarters; cut quarters in half crosswise
- 6 small zucchini (about 2 pounds)
- 1 large red bell pepper, cut into 1/2 inch strips
- 20 shallots
- 6 garlic cloves
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup chopped fresh sage