Akselden's profile page
Recipes
CHOCOLATE CAKE - RICH
By akselden
1. Preheat oven to 375°F
- 1 C. sugar, divided
- 1/4 C. cocoa
- 1/2 C. buttermilk, divided
- 3/4 tsp. vanilla, divided
- 1 stick unsalted butter, softened
- 1 egg, beaten
- 1 C. sifted cake flour
- 1/2 tsp. baking soda
- Pinch of salt
- 2 oz. chopped bittersweet chocolate, 1/4 C. heavy cream
LAMB LEG - SOUVLAKI (GREEK LAMB BROCHETTES)
By akselden
In a food processor puree onion
- 1 1/2 C. onion
- 1 1/3 C. olive oil
- 1/3 C. fresh lemon juice
- 3 T. minced fresh garlic
- 3 T. oregano
- 2 T. freshly ground pepper
- Lean leg of lamb (2 1/2-3 lbs.)
CEREAL - APPLE AND PINEAPPLE MUESLI
By akselden
1. In medium-size bowl, combine oats, apple juice, and crushed pineapple with its juice, Cover and refrigerate mues...
- 1 C. quick rolled oats
- 1/2 C. apple juice
- 1 8 oz. can crushed pineapple in juice
- 1 small red apple
- 1 8 oz. container vanilla flavored yogurt
- Additional vanilla-flavored yogurt
- Brown sugar (optional)
TART - SPINACH, MUSHROOM, AND ARUGULA
By akselden
Stir together flour and salt
- 1 1/4 C. flour
- 1/8 tsp. salt
- 6 T. butter
- 4-5 T. cold water
- 8 C. pre-washed spinach
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 C. chopped fresh mushrooms
- 2 T. pine nuts, toasted
- 3 T. butter
- 1 C. arugula leaves, chopped
- 1/8 tsp. ground red pepper
- 1/8 tsp. black pepper
- Dash nutmeg
- 1 3-oz package of cream
- cheese, softened
- 2/3 C. sour cream
- 3 eggs
- 1/3 C. grated Parmesan cheese
Cranberry Barbecue Sauce
By akselden
In food processor or blender, combine all ingredients except cranberry sauce
- 1 can (14 1/2oz) Italian Style stewed tomatoes
- 1/2 cup coarsely chopped onion
- 2 cloves garlic, halved
- 2 tablespoons dark brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon molasses
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
- 1 can (16 oz) whole berry cranberry sauce
Confetti Bites
By akselden
place 8-oz. pkg. refrigerator crescent rolls into a 15x10x1 inch baking sheet to form a crust
- 8 oz. pkg. refrigerator crescent rolls
- 2 8oz. pkg. cream cheese
- 3 tbsp. mayonnaise
- 1/2 tsp. basil leaves
- 1/4 tsp. garlic powder
- salad supreme to taste
- chopped vegetables to top
BURNT CREAM - VANILLA
By akselden
1. Heat oven to 250°F. Boil water
- 2 C. heavy cream
- 1/2 C. plus 8 tsp. sugar
- 1/2 vanilla bean, split
- 4 eggs
SPONGE CAKE - CHOCOLATE WITH GINGER CREAM
By akselden
1. Preheat oven to 350°
- 1 C. cake flour
- 1/2 C. Dutch process cocoa
- 6 eggs
- 1/2 C. sugar
- 1 tsp. vanilla extract
- 1/4 C. crystallized ginger
- 1 C. heavy cream
- 1/3 C. sour cream
- 2 T. confectioner's sugar
- 1 T. vanilla extract
ROASTED VEGETABLE CHIPS
By akselden
1. Cut carrots into 1/4-inch (5 mm) thick slices on the diagonal to give oval slices
- Marinade:
- 3 medium carrotS
- 1 small rutabaga, peeled
- 2 medium parsnips, peeled
- 2 red onions, peeled
- 3 baking potatoes, peeled
- 12 brussels sprouts, halved
- 1/4 cup (50 ml) olive oil
- 2 cloves garlic, finely chopped
- 2 tbsp (25 ml) chopped fresh sage
- or 2 tsp (10 ml) dried
- 2 tbsp (25 ml) fresh lemon juice
- Salt and freshly ground pepper to taste
- Garnish:
- 1/4 cup (50 ml) chopped parsley
Green Beans with Citrus Butter
By akselden
1. In a 6-8 quart Dutch oven, bring water and salt to boiling
- 16 cups water
- 1 tablespoon sea salt or salt
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter
- 1 tablespoon finely shredded orange peel
- 1 tablespoon finely shredded lemon peel