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Recipes
Tiramisu
By charms1027
In a double boiler, mix together eggyolks and sugar until sugar has dissolved and mixture is lemon yellow in color
- Cream Filling:
- 4 egg yolks
- 3/4 c sugar
- 4 cans Nestle cream (from Mexican section of grocery)
- 1 tsp vanilla
- Coffee Syrup:
- 1/3 c instant coffee
- 3/4 c sugar
- 1/4 c water
- Lady fingers
- Dark chocolate
Pasta Aligue
By charms1027
In a sauce pan, heat oil and saute garlic
- 1/2 c olive or canola oil
- 1 head of garlic minced
- 1 can crab fat (taba ng talangka or aligue)
- 1 bottle dulong
- juice of 1/2-1 lemon
- 1 1/2 c heavy cream
- 10-15 imitation crabsticks
- 1 T chopped cilantro
- cilantro for garnish
Caramel Apple Cheesecake
By charms1027
Preheat oven to 350F. In a food processor, mix graham crackers, sugar, walnuts and melted butter
- 1 c graham cracker crumbs
- 1/2 c walnuts
- 3 T sugar
- 1/4 c sugar
- 4 8oz cream cheese
- 1 c sugar
- 1/2 c brown sugar
- 4 eggs
- 1 c sour cream
- 1 t vanilla
- 2 t cinnamon
- 1/2 t salt
- 1 21 oz apple pie filling
- 1 small jar caramel topping
Mushroom Lasagna
By charms1027
Mushroom Filling: Cook onion in olive oil over low fire to caramelize then set aside
- Mushroom Filling:
- 1/4 c olive oil
- 1/2 c butter
- 2 onions, sliced
- 1 head garlic, minced
- 3 T pine nuts
- 1 lb assorted mushrooms
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 c heavy cream
- salt and pepper to taste
- Ricotta Filling:
- 2 c ricotta chees
- 2 eggs
- 1 c cream
- 1/2 c parmesan chees
- 3 T pesto sauce
- White Sauce:
- 2 cups milk
- 1/2 c butter
- 1/4 c flour
- 2 c four cheese blend
- Grated Mozarella
Spicy Kani Salad
By charms1027
A Sushi shop favorite, Spicy Kani Salad is a classic Japanese dish, you can make at home!
- SALAD:
- 1/4 cup mayonnaise
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 1 teaspoon Sriracha (chile sauce)
- 1/2 teaspoon Paprika
- 1/2 teaspoon ginger, freshly grated
- Pinch salt
- 4 Kani sticks (1/2 pound imitation crab)
- 1 mango, peeled and shredded
- 1 large (or three baby) cucumbers, peeled and shredded
- 3/4 cup panko bread crumbs
Killer Shrimp
By charms1027
Combine rosemary, fennel. Lightly chop the spices with a chef's knife
- 2 T rosemary
- 5 cloves garlic, minced
- 1 t ground black pepper
- 1 t crushed red pepper flakes
- 1 t celery seed
- 1/2 t fennel seed
- 1 c white wine
- 2 quarts chicken broth
- 8 oz clam juice
- 3 oz tomato paste
- 1/2 lb butter
- 2 lbs shrimp or prawns, tails on
Penne and Pepper-Crusted Tuna
By charms1027
cook penne per package directions
- penne
- tuna
- spinach
- artichoke
- pepper
- anise
- mustard
- butter
- tomato/roasted pepper
Bagoong Rice
By charms1027
To make rice: Saute garlic, fine shrimp, add rice with brown sugar
- For Rice:
- 1/2 c oil
- 2 T Lee Kum Kee fine shrimp
- 3 T brown sugar
- 5 c cooked rice
- For Spicy Pork Cubes:
- 1/4 c oil
- 4 T garlic, minced or crushed
- 1 pc. onion, chopped
- 1/2 kg pork meat, small cubes
- 1/2 c water
- 1/4 c Lee Kum Kee chicken marinade
- 1 T Lee Kum Kee chili garlic sauce
- 1 T Lee Kum Kee fine shrimp sauce
Chocolate Crinkles
By charms1027
Mix together cocoa, white sugar and vegetable oil
- 1 c unsweetened cocoa powder
- 2 c white sugar
- 1/2 c vegetable oil
- 4 eggs
- 2 tsp vanilla extract
- 2 c all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c confectioners sugar
Red Velvet Cheesecake
By charms1027
1. Prepare the cheesecake layer: Preheat oven to 325 degrees F
- CHEESECAKE:
- Two (8-ounce) packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- RED VELVET CAKE:
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated white sugar
- 3 tablespoons unsweetened cocoa powder (not Dutch process)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/2 cups vegetable or canola oil
- 1 cup buttermilk
- 1/4 cup (two 1-ounce bottles) red food coloring
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- CREAM CHEESE FROSTING:
- 2 1/2 cups powdered sugar, sifted lightly to remove any lumps
- Two (8-ounce) packages cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 tablespoon vanilla extract