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Recipes
HASSELBACK POTATOES
By akselden
Preheat oven to 450°; oil a large glass baking dish
- PREPARE:
- 4 medium Yukon gold potatoes,peeled, halved lengthwise, fanned
- PROCESS:
- 1/2 cup white bread crumbs
- 1/4 cup Parmesan cheese, grated
- 1 T. olive oil or melted butter
- 1 t. sweet paprika
- Salt to taste
- DRIZZLE POTATOES WITH:
- 2-3 T. olive oil
Avocado Dip with Green Crudites
By akselden
Place avocados, cilantro, onion, jalapeno and lime juice in food processor
- 2 large ripe avocados, pitted, peeled and coarsely chopped
- 1 cup cilantro leaves
- 1/3 cup chopped red onion
- 1 small jalapeno, seeded and chopped
- 2 tbsp fresh lime juice
- Salt and pepper to taste
- 2 lb. mixed broccoli, asparagus and sugar snap peas
Vegetable Medley
By akselden
Preheat oven to 350°. In a small saucepan combine first 3 ingredients
- 1 tablespoon corn starch
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup milk
- 2 tablespoons Butter
- 3 tablespoons snipped fresh dill or 1 teaspoon dried dill weed
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
- 6 cups cut up fresh vegetables, cooked to crisp-tender (such as cauliflower, broccoli, carrots and onions)
- 3/4 cup Parmesan Crumb topping (recipe follows)
Quick Flatbread
By akselden
UNROLL pizza dough; place on a baking sheet
- 1 (10 oz.) pkg. refrigerated pizza dough
- 1/4 cup olive oil, divided
- 1 large sweet onion
- 2 garlic cloves, minced
- 1 1/2 teaspoons dried Italian seasoning
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup (3 oz.) shredded Asiago or Parmesan cheese
TWICE BAKED POTATOES
By akselden
Preheat oven to 375° F. Pour the kosher salt onto a baking tray lined with aluminum foil and place the potatoes on...
- 1 cup kosher salt,
- 3 large Yukon Gold potatoes
- 1 T butter, room temperature
- 2 T olive oil
- 2 T creme fraiche
- 1 T each chopped parsley and chopped chives
- 2 T chopped basil
- 1/4 cup pitted and chopped nicoise olives
- 1 egg yolk
- 1/3 cup heavy cream
- Salt and pepper
Sun-Dried- Tomato Dip with Red Crudites
By akselden
Place all ingredients (cream cheese through black pepper) in bowl of food processor
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1/2 cup sun-dried tomatoes, drained and coarsely chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 scallions, coarsely chopped
- 1/2 tsp salt
- 1/2 tsp hot pepper sauce
- 1/4 tsp black pepper
- 2 lb. mixed cherry tomatoes, radishes and sliced red peppers
Wild Blueberry and Blackberry Crisp
By akselden
Preheat oven to 375°F. Toss blueberries with blackberries, lemon juice and zest, 1/4 cup flour and sugar
- Filling:
- 1 pint wild blueberries
- 1 pint blackberries
- 1/4 cup sugar
- 1/4 cup all purpose flour
- 1/2 cup lemon juice and zest
- Topping:
- 3/4 cup old fashioned oats
- 3/4 cup all purpose flour
- 2/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 7 tbsp chilled unsalted butter, diced
Microwave Corn on the Cob
By akselden
Turn ears over and rearrange them at half time, moving those on the outside toward center and vice versa
- Ears of Corn
Parmesan Cheese Straws
By akselden
Preheat oven to 425°. Butter 2 baking sheets
- 2/3 cup Parmesan cheese, freshly grated (2.5 ounces)
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 puff pastry sheet, thawed
- 1 large egg beaten with 2 tablespoons water
MOUSSE - CHOCOLATE WITH GRAND MARNIER
By akselden
1. In a double boiler combine chocolate, cut into small pieces, and Grand Marnier
- 6 oz. Callebaut Bittersweet Chocolate
- 2 T. Grand Marnier
- 1 1/4 C. milk
- 5 eggs yolks
- 5 egg whites
- 3 T. sugar, divided