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Recipes
YOGURT - FRUIT SAMPLER WITH YOGURT SAUCE
By akselden
1. Finely grate rind of an orange to get 1 tsp
- 4 large navel oranges
- 1 16 oz. container plain or vanilla flavored yogurt
- 3 T. honey
- 1 large Red Delicious apple
- 1 ripe Bartlett pear
- 2 kiwi fruits
- 1/4 lb. seedless red grapes, in small clusters
- Lemon or citrus leaves
STRATA - WINE AND CHEESE
By akselden
Chill 4 - 24 hours
- 1/2 of 16-oz. loaf French bread, cut into cubes (11 C.)
- 2 C. Swiss cheese, shredded
- 1 C. Monterey Jack cheese, shredded
- 3/4 C. thinly sliced Genoa salami
- 2 green onions, sliced
- 6 eggs
- 2 C. milk
- 1/4 C. dry white wine
- 2 tsp. Dijon-style mustard
- 1/8 tsp. pepper
- 1/2 C. shredded or grated Parmesan cheese
- 1 8 oz. carton sour cream
Cranberry-Orange Apple Crisp
By akselden
Preheat oven to 375°F. Lightly spoon flour into a dry measuring cup; level with a knife
- 1/4 cup flour
- 1/4 cup cornmeal
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup (1/2 stick) chilled butter or margarine, cut into small pieces
- 7 cup. diced peeled Rome apples (about 3 pounds)
- 1 cup fresh or frozen cranberries
- 2 tbsp. granulated sugar
- 2 tsp. grated orange rind
- 3 tbsp. orange juice.
TRIFLE - CHOCOLATE ZABAGLIONE
By akselden
Refrigerate 6 hours before serving
- One 11x16 chocolate cake
- 8 large egg yolks
- 1/2 C. granulated sugar
- 3/4 C. Marsala
- Pinch of salt
- 1 1/2 C. heavy whipping cream
- 1 1/2 C. espresso or strong coffee
- 6 oz. bittersweet chocolate
SAUTEED APPLES
By akselden
In large bowl, combine apples, brown sugar, cinnamon and salt
- 4 Haralson apples, peeled, cored sliced
- 1/2 C. brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1/4 C. unsalted butter
- 1/3 C. fresh pressed apple cider
Shrimp Satay with Thai Basil and Ginger-Lime Dipping Sauce
By akselden
Combine coconut milk, 1/4 cup soy sauce, sesame oil, 1 tbsp lime juice, garlic and turmeric; pour into resealable'...
- 1 can (13.5 oz.) coconut milk
- 3/4 cup soy sauce, divided
- 2 tbsp sesame oil
- 3 tbsp fresh lime juice, divided
- 1 clove garlic, minced
- 1 tsp turmeric
- 1 1/2 lb. large shrimp (approx. 35),
- peeled and deveined
- 2 tbsp minced ginger
- Salt and pepper to taste
- 1/4 cup chopped Thai basil
MOUSSE - BAILEY
By akselden
Refrigerate for three hours
- 5 egg yolks
- 1 C. Bailey's Irish Cream
- 1/4 oz. gelatin powder (one package)
- 1/4 C. cold water
- 1 C. heavy whipping cream
- 3 oz. sugar
- 5 egg whites
- Chocolate sorbet
- White chocolate, shaved
ORANGE CAKE - TROPICAL
By akselden
1. Preheat oven to 350°
- 2 3/4 C. flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/4 tsp. ground ginger
- 2/3 C. fresh orange juice
- 1 T. grated orange rind
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 1/2 C. unsalted butter
- 1 C. sugar
- 2 lightly beaten eggs
- Whipped cream
- Fresh fruit
- Powdered sugar
FETTUCCINE - PROSCIUTTO AND PEAS
By akselden
1. Add peas to pot of boiling salt water, bring back to boil and simmer 2 minutes
- 1 C. shelled fresh peas
- 2 T. olive oil
- 1/2 C. prosciutto, thinly sliced
- 1 1/2 lb. fettucine, fresh or dried
- 6 T. softened butter
- 1/2 C. fresh grated parmesan cheese
- Black pepper
Tejas Green Chilie Chill with Pork Loin, Queso Fresco and Cilantro Rice
By akselden
Queso fresco is available at El Rey Mexican Foods, 178 Concord Street, South St Paul
- 6 tbsp corn oil, divided
- 1 large onion, peeled and chopped
- 2 lb tomatillos, peeled and chopped
- 1 bunch cilantro, stems removed
- 3 tbsp cumin
- 4 cloves garlic
- 8 serrano peppers, chopped
- 1 qt homemade or canned chicken stock
- 3 lb pork loin, trimmed of afat, 1/2 inch dice
- 1/4 c lime juice
- 1 tbsp, salt
- 2 tsp black pepper
- 2 poblano peppers, roasted, peeled and julienned
- 1/2 lb queso fresco (cheese) crumbled
- Cilantro Rice (recipe follows)