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Recipes
RED AND GREEN PEPPER SALSA
By akselden
Combine all ingredients and mix well
- 1 medium green pepper, diced fine
- 1 medium red pepper, diced fine
- 3 green onions, minced
- 1 tsp. minced fresh garlic
- 1/2 C. vegetable oil
- 1/4 C. tomato juice (v-8 will work)
- 1 T. minced fresh parsley
- 1/2 tsp. ground black pepper
- 1 tsp. salt
- 4 dashes of Tabasco Sauce
- Juice of 1 lemon
GRILLED SWEET POTATO FRIES
By akselden
Microwave quartered sweet potatoes (HIGH) until slightly softened 8-10 min; slice into 1/2 thick strips
- 2 lbs. medium sweet potatoes or yams, peeled, cut into quarters
- 3/4 cup Kowalski Extra Virgin Olive Oil
- 1 tbsp. minced garlic
- 1 tbsp. snipped fresh thyme
- 1 tbsp. snipped fresh rosemary
- 1 1/2 tsp. kosher salt
Salmon Mousse
By akselden
Combine gelatin and milk in small saucepan
- 1 envelope unflavored gelatin
- 1 cup milk
- 1 can (16 oz.) salmon, drained and flaked*
- 1 cup sour cream
- 1/3 cup GREY POUPON Dijon Mustard
- 1 envelope GOOD SEASONS Italian Salad Dressing Mix
- 2 tablespoons fresh dillweed
- 2 teaspoons lemon juice
- *Or use 1 cup flaked smoked trout or whitefish.
SAUTEED FIGS WITH WHITE PEPPER ICE CREAM
By akselden
Rub the figs with the five-spice powder
- 9 black figs, halved lengthwise
- 4 teaspoons Chinese five-spice powder
- 2 tablespoons butter
- 2 tablespoons sugar
- 1/4 cup sweet Sherry
- Dash of lemon juice
- Bread Pudding (recipe follows)
- White Pepper Ice Cream (recipe follows)
- Bread Pudding
- 1/2 cup milk
- 1/2 cup cream
- 1 vanilla bean, slit lengthwise and scraped
- 1/2 teaspoon ground cardamom
- Zest of 1 orange
- 1 whole egg
- 2 egg yolks
- 2 cups bread cut into l/2-inch cubes or, better yet, pound-cake cubes
- White Pepper Ice Cream
- 1 cup whipping cream
- 1 1/2 cups half-and-half
- 2/3 cup sugar
- 1 vanilla bean, slit open lengthwise and scraped
- 1 teaspoon ground white pepper
- 11 egg yolks
TERRINE - FROZEN MOCHA TOFFEE CRUNCH
By akselden
Freeze at least 4 hours and up to 2 weeks
- 19 chocolate wafer cookies
- 11 oz. mascarpone or cream cheese, or a combination
- 1/2 C. sugar
- 1 T. vanilla extract
- 1 1/4 C. heavy cream
- 1/2 C. toffee bits
- 1/3 C. semisweet chocolate chips, melted and cooled
- 1 T. unsweetened cocoa powder
- 2 T. instant-coffee granules
Hot Party Canapes
By akselden
Combine Swiss cheese, mayonnaise, cream cheese, mustard, salad dressing mix and juice; mix well
- 1 cup shredded Swiss cheese
- 1/2 cup mayonnaise
- 1 pkg. (3 oz.) cream cheese, softened
- 1/4 cup Grey Poupon Dijon Mustard or Country dijon Mustard
- 1 envelope Good Seasons Italian Salad Dressing Mix
- 1 tablespoon lemon juice
- 1 pkg (6 oz.) frozen crab meat, thawed and drained*
- Assorted bite-size breads
- *Or use 1 can (6 oz.) crab meat, drained
CUSTARD - ORANGE SPICED THAI
By akselden
FOR CUSTARD: 1. Combine the cream, half-and-half, tea, cinnamon, cardamom, cloves and ginger in a medium saucepa...
- CUSTARD:
- 1 C. whipping cream
- 1 C. half and half
- 1 T. loose Darjeeling or Earl Grey Tea
- 1 inch piece of cinnamon stick, broken in half
- 6 green cardamom pods, opened slightly
- 5 whole cloves
- 2 inch piece fresh ginger, cut into chunks
- 3 large egg yolks
- 1 whole large egg
- 1/2 C. brown sugar
- Grated zest of 1 orange
- WHIPPED CREAM:
- 1 C. whipping cream
- 1 T. granulated sugar
- Grated zest of 1 orange
- 1 T. Cointreau
ROASTED POTATOES WITH GARLIC AND ROSEMARY
By akselden
Preheat oven to 450° with rack in lower third
- HEAT:
- 1/4 cup olive oil
- 4-5 cloves garlic. smashed
- 1 T. chopped fresh rosemary
- BOIL:
- 2 lb.Yukon gold and/or red skinned potatoes. unpeeled cut into large chunks
- ROAST; SEASON WITH:
- Coarse sea salt and freshly ground black pepper to taste
Knorr Sausalito Crab Dip
By akselden
In medium bowl, stir together soup mix, sour cream, lemon juice, and hot pepper sauce until well blended
- 1 Package (2.4 oz) KNORR Leek Soup and Recipe Mix
- 1 1/2 cups sour cream
- 1 Tablespoon lemon juice
- 1/8 teaspoon hot pepper sauce
- 1 package (6 oz) frozen crabmeat thawed and drained
- 1 can (14oz) artichoke hearts, drained and chopped or 1 package (8 1/2 oz) frozen artichoke hearts, thawed and chopped
- 1 Cup shredded Swiss cheese
- 1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
Cranberry Crunch
By akselden
1. Preheat oven to 375°F
- 3 cups (12 ounces) cranberries
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- Finely grated rind of 1 orange
- Salt
- 1 tbsp. Grand Marnier or 2 tbsp. Curacao (optional)
- 1/2 tsp. minced, dried orange peel (optional)
- 1 cup unbleached flour
- 1/4 cup each light and dark brown sugar
- 1/3 cup unsalted butter, cold
- 3/4 cup walnuts, roughly chopped