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Recipes
CAKE - GINGERBREAD CHOCOLATE SWIRL
By akselden
1. Preheat oven to 325°F
- 1/2 C. unsalted butter, plus more for pan
- 1 1/2 C. flour
- 1/2 C. light brown sugar
- 1 1/2 tsp. ground ginger
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. ground clove
- 1/2 C. water
- 1/2 C. molasses
- 1 large egg, lightly beaten
- Whipped cream or vanilla ice cream
- 2 oz. bittersweet chocolate, melted and slightly cooled
SALAD - GINA'S CHICKEN
By akselden
Chill for 4 hours
- 2 1/2 C. cooked chicken, diced
- 1 C. celery finely chopped
- 1 C. small seedless green or red grapes
- 1 C. toasted slivered almonds
- 1 tsp. minced onion
- 1 tsp. salt
- 1/2 C. whipping cream, whipped
- 1 C. Miracle Whip salad dressing
SAUCE - PESTO
By akselden
In a blender, combine garlic, oil, cheese, water, basil, and mint; whirl until smooth
- 1 clove garlic, peeled
- 3 T. extra-virgin olive oil
- 3 T. grated Parmesan cheese
- 2 T. water
- 1 C. (about 1 oz.) lightly packed
- fresh basil leaves
- 1/3 C. (about 1/3 oz.) lightly packed
- fresh mint leaves
- Salt
Buffalo Style Chicken Wings
By akselden
To make dip: In medium sized bowl, mix sour cream, blue cheese, parsley, mayonnaise, milk, lemon juice and salt
- 1 (8 ounces) container sour cream
- 1 (4 ounce) package blue cheese, crumbled
- 1/2 cup chopped parsley
- 1/2 cup mayonnaise
- 1 tablespoon milk
- 1 tablespoon lemon juice
- Salt to taste
- 6 tablespoons butter
- 2 tablespoons hot-pepper sauce
- 3 pounds chicken wings (about 18)
- 4 medium-sized celery ribs, cut into 4 inch sticks
- 2 carrots, peeled and cut into 4 inch sticks
MACARONI - CEILI COTTAGE MAC AND CHEESE
By akselden
1. Preheat over to 400*F
- 1 lb. elbow macaroni
- 1 small onion, diced
- 1/4 C. unsalted butter
- 1/4 C. all-purpose flour
- 2 C. homogenized milk
- 1 lb. Forfar Dairy cheddar, grated, some reserved for topping
- Salt and pepper to taste
- Pinch of nutmeg
- 1 or 2 handfuls of Panko breadcrumbs
SOLE MEUNIERE
By akselden
Season fillets with salt and pepper
- 6 skinless sole fillets each 6-8 oz.
- Salt and freshly ground white pepper, to taste
- 1 cup all-purpose flour
- 6 Tbs. (1/4 stick) unsalted butter
- 6 tsp, olive oil
- 1/4 cup fresh lemon juice
- 1 Tbs. chopped fresh flat-leaf
- parsley, plus 4 sprigs for garnish
- 1 lemon, cut into wedges
PORK CHOPS - WITH PINEAPPLE MARINADE
By akselden
Requires 4+ hours to marinate
- 4 pork loin chops, about 1/2" thick
- 1/2 C. pineapple juice
- 1/4 C. soy sauce
- 2 T. sesame oil
- 2 T. brown sugar
- 1 clove garlic, minced
- 1 small piece fresh ginger, grated or 1 tsp powdered ginger
ROASTED POTATOES POUPON
By akselden
In small bowl combine mustard and oil
- 1/3 cup GREY POUPON Dijon Mustard
- or GREY POUPON Honey Mustard
- 1/4 cup olive oil
- 1 1/2 pounds all-purpose baking potatoes,
- cut into l 1/2-inch cubes
- 1 medium onion, sliced
- Chopped parsley, for garnish
CANDIED NUTS MIX
By akselden
1. In a bowl combine sugar, butter, corn syrup and vanilla
- 1/2 C. extra-fine sugar
- 1/3 C. melted unsalted butter
- 2 T. corn syrup
- 3 tsp. vanilla extract
- 1-1/2 C. mixture of macadamias, pecans and unsalted jumbo cashews
- 1 tsp. ground cinnamon
- 1 tsp. ground coriander
- 1/2 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. chili powder
- 1/4 tsp. salt
- 1/8 tsp. black pepper
ITALIAN ZUPPA INGLESE
By akselden
Chill 2 hours
- 1/2 C. sugar
- 1/4 C. cornstarch
- Dash salt
- 2 C. skim milk
- 3 egg whites, slightly beaten
- 1/2 tsp. vanilla extract
- 2 T. creme de cacao
- 1/2 C. dark rum
- 1/4 C. Marsala wine
- 1 10 3/4 oz. pkg. frozen cholesterol free pound cake, cut into 1/2 inch cubes and thawed