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Tzatziki Dip with White Crudites

Tzatziki Dip with White Crudites

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  • 1 container (32 oz) plain yogurt, drained
  • 1/4 cup chopped fresh mint
  • 1 medium cucumber, peeled, seeded and grated
  • 1 large clove garlic, minced
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste
  • 2 lb. mixed endive, cauliflower and celery
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Sweet Garden Bake

Sweet Garden Bake

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Heat oven to 350°. In large bowl mix vegetables and garlic in butter to, beat eggs add ham, cheese, seasonings and...

  • 1 16oz. package Pict sweet Del Sol Blend thawed and well drained
  • 1 small can sliced mushrooms, drained
  • 1/2 10oz. package Pict sweet Seasonings Blend or 1 large onion, chopped
  • 1 clove garlic, minced
  • 4 tablespoons butter
  • 6 eggs
  • 2 cups ham, cubed
  • 2 cups grated Swiss cheese
  • 1/2 cup Parmesan cheese
  • 1/2 teaspoon sweet basil
  • Salt and pepper to taste
  • Cherry tomatoes, if desired
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Crab Melt

Crab Melt

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Melt butter and cheese over low heat

  • 1 8-oz. pkg. Sargento Natural Shredded or Fancy Shredded Cheddar Cheese
  • 1 pkg. Bread du Joui french Bread
  • 1/2 cup butter
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic salt
  • 1 6 oz. can flaked crab meat
  • 1 oz. pimientos
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FRUITCAKE - GOLDEN COCONUT

FRUITCAKE - GOLDEN COCONUT

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1. Preheat oven to 275°F

  • 1 C. unsalted butter
  • 3/4 C. sugar
  • 6 eggs
  • 2 C. flour
  • 1/4 tsp. ground cloves
  • 1/2 tsp. mace
  • 1/2 tsp. nutmeg
  • 2 tsp. cinnamon
  • 1/2 C. sherry
  • 1/4 C.·rose water
  • 1/2 lb. raisins
  • 1/2 lb. currants
  • 1/2 lb. figs, coarsely chopped
  • 1/2 lb. citron, chopped (optional)
  • l lb. almonds, chopped
  • 2 1/2 C. grated sweetened coconut
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CHOCOLATE CAKE - WITH MILK CHOCOLATE FILLING

CHOCOLATE CAKE - WITH MILK CHOCOLATE FILLING

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Filling and frosting need refrigeration for at least 1 hour

  • CAKE:
  • 3 T. unsweetened cocoa powder
  • 3 T. boiling water
  • 1/3 C. cake flour
  • 1/2 C. sugar
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1 tsp. vanilla
  • 1/4 C. unsalted butter, softened
  • FILLING:
  • 1/4 C. plus 2 T. whipping cream
  • 1 oz. finely chopped milk chocolate
  • BUTTERCREAM FROSTING:
  • 1/4 C. pasturized liquid egg whites or 2 egg whites from pasturized "shell eggs"
  • 2/3 C. sugar
  • 3 T. water
  • 1 1/2 C. butter, softened
  • 1 1/2 tsp. vanilla
  • 6 oz. bittersweet chocolate, optional (for chocolate buttercream)
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Poulet a la Creme

Poulet a la Creme

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Tie sachet ingredients into a cheesecloth square and set aside, then generously season chicken pieces on all sides ...

  • Sachet:
  • 1 4 lb chicken, split in 4 or 8 pieces, with bones in
  • 4 T butter
  • 2 medium onions, cut into 8 wedges each
  • 25 button mushrooms, cleaned
  • 2 T flour
  • 1 1/2 C white wine
  • 2 1/2 C chicken stock
  • 1 1/2 C heavy cream
  • 1/4 bunch chives
  • Salt and ground white pepper to taste
  • 2 cloves garlic
  • 5 peppercorns, crushed
  • 3 sprigs, thyme
  • 1 bay leaf
  • 3 steams each of parsley, chevil, and tarragon, leaves reserved
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SCONES - WHOLE WHEAT

SCONES - WHOLE WHEAT

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1. Heat oven to 425°F. Grease large baking sheet

  • 2 C. unsifted all-purpose flour
  • 2 C. unsifted whole-wheat flour
  • 2 T. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 3/4 C. (1 1/2 sticks) butter
  • 1/2 C. dark seedless raisins (optional)
  • 1 1/2 C. milk
  • 1 1/2 T. unprocessed bran
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Lobster and Shrimp Croutons

Lobster and Shrimp Croutons

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Slice bread into 24 (1/4-inch thick) slices

  • 1 loaf french Bread, about 18 inches long by 2 1/2 inches in diameter
  • 6-8 tbsps. olive oil
  • 1 cup good quality store-bought mayonnaise
  • 1/4 cup chopped mango chutney
  • 1 tsp. curry powder
  • 12 large cooked shrimp, peeled and deveined
  • 6 oz. cooked lobster meat
  • Cayenne pepper
  • Kumquat clusters or sprigs of watercress for garnish
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MOUSSE - STRAWBERRY

MOUSSE - STRAWBERRY

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Refrigerate 2 hours

  • 1 lb. fresh strawberries, cleaned and hulled coarsely chopped
  • 1 1/3 C. sugar
  • 2 envelopes unflavored gelatin
  • 1 C. heavy cream
  • 3 T. confectioners' sugar
  • 3 oz. semisweet chocolate, melted
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FRUITCAKE - APRICOT ORANGE

FRUITCAKE - APRICOT ORANGE

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1. Preheat oven to 300°F

  • 12 oz. dried apricots, chopped
  • 1 C. pitted dates, chopped
  • 1 C. walnuts, chopped
  • 1/4 C. golden raisins
  • Grated zest of 1 orange
  • 1 C. flour
  • 1 1/2 tsp. allspice
  • 1 tsp. ginger
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 C. butter, softened
  • 1/2 C. light-brown sugar, packed
  • 3 large or 4 medium eggs
  • 1/4 C. frozen orange-juice concentrate, thawed
  • Orange juice
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