Akselden's profile page
Recipes
BREAD - CHERRY TEA
By akselden
1. Preheat oven to 350 degrees
- 2 C. flour
- 2/3 C. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 (5-oz.) package dried cherries
- coarsely chopped
- 1/4 C. butter, melted
- 3/4 C. milk
- 1 egg, slightly beaten
- 1/4 tsp. almond extract
Spinach Saute
By akselden
Bring a large pot of water to boil over high heat
- SAUTE IN 2 T. OLIVE OIL:
- 1 lb. spinach, stemmed (about 16 loosely packed cups)
- 3-4 cloves garlic, thinly sliced
- 1/4 t. crushed red pepper flak,
- ADD AND SAUTE:
- Wilted spinach
- Salt and pepper to taste
- Balsamic vinegar
HERBED NEW POTATOES
By akselden
Steam halved potato covered
- STEAM:
- 2 lbs. assorted red and white potatoes, halved (16 potatoes)
- Toss POTATOES IN:
- 2 T. unsalted butter, melted
- 2 T. finely chopped parsley
- 2 T. finely chopped chives
- Salt to taste
Black Olive Pate
By akselden
1.In a food.processor, puree olives
- 1 cup (400 g) black olives, pitted
- 1/2 cup (125mL) extra-virgin olive oil
- 1 tbsp (15mL) freshly squeezed lemon juice
Peaches and Ice Cream
By akselden
In bowl combine peaches, wine, sugar and flower water
- 8 ripe peaches, peeled, pitted and cut
- into eighths
- 1 bottle (750 ml) Moscato or other sweet,
- white dessert wine
- 1/2 cup sugar or more to taste
- 2-3 tbsp orange-flower water
- 1/2 gallon vanilla ice cream
- Fresh raspberries and Florentine cookies
- for garnish
Watermelon and Tomato Salad with Cumin
By akselden
1. Remove watermelon rind, cut fruit into 1 1/2-inch pieces and put in a large bowl
- 4-lb. piece seedless watermelon
- 2 lbs. yellow tomatoes, cut into 1 1/2-inch pieces
- 1 tsp. coarse salt
- 2 tsp. ground cumin
- 2 tbsp. lime juice
- 4 scallions, pale green and white parts only, thinly sliced
LEMON CAKE - APRICOT-GINGER FRAGIPANI BATCH
By akselden
Use a 11 X 17 X 2 pan. If making Maple Creme Fraiche, must sit on counter overnight
- CAKE:
- 1 C. unsalted butter, softened
- 1/2 C. granulated sugar
- 1 large egg, whisked
- Grated zest of two lemons
- 1/8 tsp. salt
- 2 C. all purpose flour
- Flour for dusting
- FILLING:
- 1 C. unsalted butter, softened
- 1 C. granulated sugar
- 4 large eggs
- Juice of two lemons
- 1 C. all purpose flour
- 3/4 C. flaked filberts (hazelnuts)
- 3 T. finely chopped candied ginger
- 1/2 tsp. cinnamon
- 1/8 tsp. salt
- 3 cans (14 oz. each) apricot halves in light syrup drained
- Icing sugar for dusting (optional)
- MAPLE CREME FRAICHE:
- 1/2 C. sour cream
- 1/2 C. whipping cream
- 1/4 C. maple syrup
BEEF TENDERLOIN - KING'S INN BEEF KABOBS WITH RED AND GREEN PEPPER SALSA
By akselden
First, make marinade; Combine oil, garlic, pepper, vinegar, oregano, and salt
- Red and Green Pepper Salsa:
- 1 C. olive oil
- 1/2 tsp. minced fresh garlic
- 1/4 tsp. ground black pepper
- 1/2 C. red wine vinegar
- 1 tsp. oregano
- 1/2 tsp. salt
- 1 lb. beef tenderloin, cut into 1 inch cubes
- 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
POTATO-TOMATO GRATIN
By akselden
Preheat oven to 450°; spray a large casserole dish with nonstick spray
- SAUTE IN 2 T OLIVE OIL:
- 1 yellow onion, thinly sliced
- STIR IN:
- 2 T. garlic, minced
- ADD AND COOK:
- 10 Roma tomatoes, seeded, cut
- into chunks (1 1/2 lbs.)
- 2 t. minced fresh rosemary
- LAYER:
- 4 russet potatoes, sliced 1/8" thick
- Salt and pepper to taste
- Tomato mixture
- 1 cup Swiss cheese, grated
Artichoke Dip
By akselden
Mix all ingredients together
- 1-8 Oz. PACKAGE CREAM CHEESE. (ROOM TEMPERATURE)
- 1 PKG. MCCORMICK SCHILLING CHEESE SAUCE MIX
- 3/4 CUP MAYONNAISE
- 1/4 TSP. GARLIC POWDER
- 1- 14 OZ. CAN ARTICHOKE HEARTS. DRAINED AND CHOPPED