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Recipes
Greek Spinach and Shrimp Croustade
By akselden
In a medium saucepan, saute onion in 3 tbsp
- 1/4 cup chopped onion
- 3 tbsp. butter or margarine
- 3 tbsp. flour
- 3/4 tsp. dill
- 1/2 tsp. oregano
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1 cup milk
- 2 eggs, beaten
- 1 10-oz. pkg. frozen chopped spinach, cooked and drained
- 1/2 lb. cooked shrimp, shells and tails removed
- 1 cup cream-style cottage cheese
- 1/2 cup crumbled feta cheese
- 10 sheets frozen phyllo dough, thawed
- 1/4 cup butter, melted
PANNA COTTA - LEMON WITH RAPSBERRY ORANGE SAUCE
By akselden
Refrigerate 4 hours or overnight
- 3 C. heavy cream
- 1/2 C. plus 6 T. sugar
- 1 1/2 tsp. very finely grated lemon zest
- 1 package (2 tsp.) unflavored gelatin
- 4 T. orange flavored liqueur (such as Grand Marnier) divided
- 12 oz. bag frozen raspberries
- 6 oz. container fresh raspberries
UPSIDE DOWN CAKE - ORANGE CRANBERRY
By akselden
1. Preheat oven to 350°F
- 5 Valencia orange slices, 3/8" thick
- 1 1/2 C. fresh cranberries
- 3/4 C. light brown sugar, divided
- 6 oz. unsalted butter, divided
- 2 C. cake flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 C. granulated sugar
- 2/3 C. milk, room temperature
- 1 egg, lightly beaten
- 2 tsp. chocolate extract
- 1/4 tsp. vanilla extract
- Whipping cream
NEW YORK STRIP - PRIME WITH COFFEE-BOURBON GLAZE, TOBACCO ONION RINGS AND GREEN BEAN SALAD
By akselden
"Tobacco" refers to the rich color, not an ingredient
- FOR TARRAGON VINAIGRETTE:
- 1 C. all-purpose flour
- 7 T. cornstarch
- 1 T. ground black pepper
- 2 1/2 tsp ground paprika
- 1 tsp salt
- 3/4 tsp. ground thyme
- 3/4 tsp. ground oregano
- 1 large sweet onion, such as Vidalia
- 4 C. vegetable oil for frying
- 2 T. tarragon vinegar
- 2 T. lemon juice, freshly squeezed
- 1/2 tsp. sugar
- salt and pepper to taste
- 1/2 C. extra-virgin olive oil
- FOR COFFEE-BOURBON GLAZE:
- 1 T. butter
- 1/4 large white onion, coarsely chopped
- 1 T. brown sugar, packed
- 1 1/2 T. molasses
- 2 1/2 tsp malt extract (available in bakery section) or honey
- 2 T. malt vinegar
- 1 T. orange juice concentrate
- 2 T. ketchup
- 3 T. coffee, freshly ground
- 3/4 tsp. garlic puree
- 3/4 tsp. ground dry mustard
- dash cayenne pepper
- 1/2 tsp. black pepper, freshly ground
- 3/4 C. water
- 1 oz. bourbon
- FOR GREEN BEAN SALAD:
- 3 C. trimmed green beans, blanched, drained and cooled quickly in a bath of ice and water to preserve color
- 9 button mushrooms, brushed, cleaned, sliced thinly crosswise
- 6 10-oz. trimmed prime New York steaks
- salt and pepper
Straw Mushroom Medley
By akselden
In shallow bowl, combine garlic, soy sauce,sherry and sugar; blend well
- 1 garlic clove, minced
- 3 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon sugar
- 1 lb sirloin or flank steak cut into 2-inch long paper thin strips
- 1 tablespoon oil
- 3 cups fresh broccoli florets, cut into 1 inch pieces
- 1 small onion, cut into slivers
- 7 oz jar Whole straw mushrooms, drained
- 2 tablespoons sliced almonds
- 2 teaspoons cornstarch dissolved in 2 tablespoons soy sauce
- 8 oz can sliced water chestnuts, drained
- 1 red bell pepper, cut into strips
- Hot cooked rice, if desired
YOGURT - WITH BLUEBERRIES
By akselden
Wash blueberries; dry thoroughly until ready to serve
- 3 C. fresh blueberries
- 2 8-oz. containers plain or vanilla-flavored yogurt
TART - SPINACH AND FONTINA CHEESE
By akselden
Chill 1 hour
- For the tart shell:
- 1 1/2 C. all-purpose flour
- 1/2 tsp. salt
- 6 T. cold unsalted butter,
- cut into bits
- 2 T. cold vegetable shortening
- 3-4 T. ice water
- For the filling:
- 3 T. unsalted butter
- 1/3 C. minced shallot
- 1 C. finely diced shiitake or white mushrooms
- One 1O-oz. package frozen leaf spinach,cooked according to package directions, drained, patted dry and chopped
- 2 tsp. minced garlic
- Salt and freshly ground pepper to taste
- 3 large eggs
- 1 C. half-and-half
- 1 1/2 C. grated Italian Fontina
- 1/4 C. freshly grated Parmesan
- Freshly grated nutmeg to taste
- 3 T. fresh bread crumbs
Nectarine and raspberry grunt with cinnamon basil
By akselden
I. In a 9-inch cast-iron skillet, combine the plums, nectarines, raspberries, water, lemon juice, cornstarch and 5 ...
- 3 plums, thinly sliced
- 2 nectarines, thinly sliced
- 1 1/2 cups raspberries (3/4 pint)
- 1/3 cup water
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 6 tablespoons granulated sugar
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 2 tablespoons butter, melted
- 1 tablespoon light brown sugar
- 1/4 cup shredded cinnamon basil
Garlic Butter Sauce
By akselden
Combine butter, garlic, salt and pepper in microwave safe 1 pint measure
- 1/2 cup melted butter or margarine
- 2 cloves garlic, crushed
- 1/4 tsp salt
- 1/8 tsp finely ground pepper
PUDDING - RICE
By akselden
Refrigerate 4-6 hours or overnight
- 1 C. diced pineapple
- 3 T. plus 2 tsp. unsalted butter, divided
- 1/3 C. long-grain rice, lightly toasted
- 4 C. milk
- 1/2 C. sugar
- 1/8 tsp. salt
- 1/8 tsp. ground nutmeg
- 1/2 C. sliced star fruit
- 2 T. chopped candied ginger