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Recipes
Creamy Citrus Cooler
By akselden
Put all ingredients in a blender, Blend for a few seconds on high speed or until ingredients are thoroughly combine
- 4 ounces OCEAN SPRAY® Pink Grapefruit juice Cocktail
- 4 ounces orange juice
- 4 ounces pineapple juice
- 1/2 cup low-fat vanilla ice cream
ROLL - CRUNCHY VEGGIE
By akselden
1. Mix together cilantro, sprouts, carrot, cucumber, avocado, lettuce, pork or chicken (if using)
- Dipping sauce:
- 1 8-oz. package 6" rice wrappers*
- 1 bunch fresh cilantro, cut into two-leaf sprigs
- 1 C. bean sprouts
- 1 C. julienne carrot
- 1 C. julienne cucumber
- 1 avocado, pitted and sliced
- 1-1/2 C. chopped lettuce
- 1/2 C. julienne Chinese barbecued pork (optional)
- 1/2 C. julienne cooked chicken (optional)
- 1/2 C. hoisin sauce
- 1/3 C. cold water
- 1/4 C. soy sauce
- 2 T. rice vinegar
Herbed Chicken Paillard
By akselden
Season chicken with salt and pepper
- 2 boneless, skinless chicken breast halves, about 1 1/4 lb. total, pounded to 1/3" thickness
- Salt and freshly ground pepper, to taste
- 1/3 cup all purpose flour
- 1-2 tbs. extra virgin olive oil
- 1 small shallot, minced
- 1/2 cup dry vermouth
- 1/2 cup chicken stock
- 2 tbs. chicken demi-glace
- 2 tbs. minced fresh chives
- 2 tbs. minced fresh flat-leaf parsley
- 2 tbs. minced fresh tarragon
- Summer vegetables tian for serving*
Deep Dish Apple Crisp
By akselden
3 lbs. apples Juice of 1 lemon 1 Tbs
- Peel, core and slice 3 lbs. apples
- and toss with juice of 1 lemon Mix 1 Tbs. cornstarch, 1/2 cup sugar, 1/4 tsp. cinnamon and 1/8 tsp. nutmeg; add to apples and toss. Arrange in a 1 1/2 quart baking dish. Mix with fingertips 1 cup flou
- Serve.
Roasted Chicken with Bacon
By akselden
Preheat oven to 450°F. Blot chickens dry with paper towels
- 2 chickens, each 4-4 1/2 lb
- Olive oil as needed
- Freshly ground pepper, to taste
- 12-16 bacon slices
- 2 Tbs. finely diced shallots
- 1 tsp. all purpose flour
- 1/2 cup white wine
- 2 tbs. chicken demi glace
- 1 cup chicken broth
- 1 tsp. minced fresh thyme
- 2 tbs. cold unsalted butter, cut into 2 pieces
- Champ for serving*
FAJITAS - CHICKEN
By akselden
Chill 3 - 24 hours Grill
- Guacamole:
- 1 1/2 lb. boneless, skinless chicken breasts
- 1 C. picante sauce
- 1/4 C. vegetable oil
- 1 tsp. lemon juice
- Pepper
- Garlic Powder
- 12 8" flour tortillas
- 1 sliced avocado
- 2 T. picante sauce
- 1 tsp. lemon juice
- 1/4 tsp. salt
ROLL - LOBSTER SALAD SANDWICH
By akselden
Chill 1 hour
- 2 8-oz. fresh or frozen lobster tails
- 1/3 C. finely chopped celery
- 1/3 C. mayonnaise
- 1 T. lemon juice
- 2 to 3 oz. thinly sliced pancetta or
- bacon, chopped
- 4 6-inch pieces baguette-style French
- bread, halved lengthwise, or
- 4 hoagie or brat buns, split
- 4 large butterhead or red butterhead
- lettuce leaves
Wonderful's No Bake Chocolate Surprise Cheesecake
By akselden
To make crust: In top of double boiler, over simmering water, melt butter and peanut butter bits
- Filling:
- 3 tablespoons lightly salted butter
- 4 ounces peanut butter bits
- 3/4 cup finely ground chocolate cookie crumbs
- 3/4 cup peanuts, chopped
- 2 ounces semi-sweet chocolate
- 4 ounces peanut butter bits, melted
- 2 packages (8 ounces) cream cheese
- 1 can (about 1 1/3 cups)sweetened condensed milk
- 2 teaspoon Fruit Fresh
- 2 tablespoons fresh lemon juice
- 1/4 cup peanut butter bits
Provolone & Pancetta Stuffed Chicken Breasts
By akselden
In fry pan over medium-high heat, warm 1 tsp oil
- 1 tsp. plus 1 1/2 cups olive oil
- 6 oz. pancetta, cut into 1/4" dice
- 2 garlic cloves,minced
- 1 tbs. minced fresh sage
- 5 boneless,skinless chicken breast halves, each about 8 oz. pounded 1/2" thick
- 3 oz. aged provolone cheese, grated
- 1 cup all purpose flour
- 4 egg whites, lightly beaten
- 3 1/2 cups toasted bread crumbs
COFFEE CAKE - BLUEBERRY POPPY SEED
By akselden
1. Heat oven to 350°F. Grease and flour bottoms and sides of 9 or 10 inch spring form pan
- Cake:
- 2/3 C. sugar
- 1/2 C. butter or margarine softened
- 2 tsp. grated lemon peel
- 1 egg
- 1 1/2 C. all purpose or unbleached flour
- 2 T. poppy seed
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 C. sour cream
- Filling:
- 2 C. fresh or frozen blueberries, thawed, drained on paper towels
- 1/3 C. sugar
- 2 tsp. flour
- 1/4 tsp. nutmeg
- Glaze:
- 1/3 C. powdered sugar
- 1 to 2 tsp. milk