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Recipes
Pesto-Seared Salmon with Artichoke-Pimento Butter Sauce
By akselden
Place basil leaves and garlic in a food processor and blend to a fine paste
- 2 cups fresh basil leaves, packed
- 2 large garlic cloves
- 3/4 cup grated Parmesan or Romano cheese
- 1/2 cup pine nuts
- 2/3 cup olive oil
- 4 6-oz. skinless salmon fillets
- 1/2 cup white wine
- 1/2 cup heavy cream
- 2 tbs. lemon juice
- 1 stick butter
- 1 tbs. salt
- 12 oz. canned artichoke hearts, drained
- and quartered
- 1/2 cup canned pimentos, drained and sliced
- 1/4 cup fresh basil leaves, shredded
- 2 tbs. olive oil
- Salt and freshly ground pepper
LASAGNE
By akselden
1. Boil lasagna noodles for at least 5 minutes
- 1 1/2 lb. ground beef
- 2 clove garlic, minced
- 3 T. dried parsley flakes, divided
- 1 T. dried basil
- 3 1/2 tsp. salt, divided
- 1 1 lb. can tomatoes, diced, with seasonings
- 2 6 oz. cans tomato paste
- 3 C. cream style cottage cheese
- 2 eggs, beaten
- 1/2 tsp. pepper
- 1/2 C. parmesan cheese
- 1 lb. mozerella cheese, sliced
- 8 lasagna noodles
TORTELLINI - CHICKEN, PROSCIUTTO, ARTICHOKES
By akselden
1. Cook tortellini according to directions
- 1 6 oz. chicken breast
- 1 C. cheese tortellini
- 1/4 C. proscuitto, sliced thin and diced
- 1 artichoke heart, quartered
- 1 tsp. minced fresh garlic
- 1 tsp. olive oil
- 1 C. heavy cream
- 1 C. parmesan cheese
- 1 pinch oregano
- 1 pinch thyme
TEA SANDWICH - MUSHROOM PHYLLO TRIANGLES
By akselden
Unbaked triangles can be frozen for up to one month
- Wild Mushroom Sauce:
- 2 T. butter
- 1/4 C. minced shallots
- 1/2 tsp. minced garlic
- 1/4 C. chopped red bell pepper
- 1 (8 oz.) package sliced mushrooms, chopped
- 2 T. cocktail sherry
- 1/4 tsp. salt
- 1/4 tsp. white pepper
- 1/4 tsp. dried thyme leaves, crumbled
- 1/3 C. shredded mozzarella cheese
- 1 T. dry bread crumbs
- 1 tsp. Dijon mustard
- 1/3 C. freshly grated Parmesan cheese
- 12 phyllo sheets, thawed
- 3/4 C. unsalted butter, melted
- Thin strips red bell pepper
- 1.8 oz. package white cream sauce mix
- 2 1/2 C. milk
- 3 T. cocktail sherry
- 1 T. Bluefin Bay Wild Mushroom Seasoning and Marinade
MACARONI - GROWN-UP MAC & CHEESE
By akselden
1. Preheat the oven to 400°
- 12 oz. thick-sliced bacon
- Kosher salt
- Vegetable oil
- 1 lb. small pasta, such as cavatappior macaroni
- 1 qt. whole milk
- 8 T. (1 stick) unsalted butter, divided
- 1/2 C. all-purpose flour
- 12 oz. Gruyere cheese, grated
- 8 oz. extra-sharp cheddar cheese, grated
- 6 oz. blue cheese, such as Roquefort, crumbled
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. freshly grated nutmeg
- 5 slices white sandwich bread, crusts removed
- 1/4 C. chopped fresh basil leaves
Chicken with Garlic Pepper Sauce
By akselden
In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breast halves (6 ounces each)
- Salt and ground pepper
- 1 cup thawed Garlic Pepper Sauce
- 2 tablespoons water
BREAD - CRANBERRY NUT
By akselden
1. Preheat oven to 350°F
- 2 C. all purpose flour
- 1 C. sugar
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 3/4 C. orange juice
- 1 T. grated orange peel
- 2 T. shortening
- 1 egg, well beaten
- 1 1/2 C. fresh or fresh frozen cranberries, coarsely chopped
- 1/2 C. chopped nuts
Garides Saganaki (Shrimp Baked in Tomato Sauce with Feta)
By akselden
Preheat oven to 400 degrees
- 1/4 cup olive oil.
- 1/2 cup finely chopped onion.
- 1 teaspoon crushed red pepper.
- 1-1/2 pounds medium shrimp, peeled and
- deveined with tails intact
- 1/2 cup diced tomato drained
- Salt to taste
- 2/3 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
A Tart Summer Recipe
By akselden
Mint Tarts: With rolling pin, turn 26 mint cream chocolate sandwich cookies into 2 cup crumbs
- 26 mint cream chocolate sandwich cookies
- 1/3 cup melted margarine or butter.
- 24 regular marshmallows or 2 cup. miniature marshmallows.
- 2/3 cup milk
- 1 cup heavy cream
- 1/4 cup green creme de menthe
- 2 tbsp. white cream de cacao
LAMB CHOPS - ROASTED WITH ROASTED POTATOES AND COGNAC MUSTARD
By akselden
In a small saucepan, melt the butter with the garlic and rosemary over low heat
- 1 stick butter
- 1 clove garlic, pressed
- 1 branch fresh rosemary
- 16 double-thick lamb rib or loin chops, about 6 pounds
- Salt and freshly ground pepper
- Cognac Mustard
- 1/2 C. California-style hot-sweet mustard
- 3 T. Cognac
- Roasted Potatoes
- 2 1/2 lbs. small red or white potatoes
- Remaining rosemary and garlic butter
- Salt and freshly ground pepper