Frozen February -what are you reading?
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donnamira
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I'll share my recipe, if you'll share yours, February 7, 2011
Comments (5)Welcome home, Luckygardner, hope you enjoyed yourself! This isn't tried and true, but it sounds good. TARRAGON SEAFOOD SALAD Water 2 tablespoons curry powder 8 ounces uncooked penne (tubular pasta) 3/4 pound medium shrimp, cooked and peeled (fully-cooked thawed frozen shrimp work well) 4 ounces smoked salmon, diced 1 1/2 cups lightly steamed, coarsely chopped asparagus 1 tablespoon chopped fresh tarragon (or 1 teaspoon dry) 1 teaspoon fresh-squeezed lemon juice 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 3 tablespoons olive oil Fill a large saucepan 3/4 full of water and stir in curry powder until dispersed. Add pasta and cook according to package directions, omitting any salt. Drain well, cool with cold running water, and drain again; place in a large serving bowl. Add shrimp, salmon, and asparagus. In a small bowl, stir together the tarragon, lemon juice, salt, and pepper. Using a whisk, briskly whisk in the oil while pouring it in a steady stream. Pour dressing over pasta and toss gently to coat well. Serve right away. Slightly warm leftovers in the microwave before serving. Yield: 8 cups Serving size: 1 cup Per Serving: Calories: 219 Carbohydrate: 23 g Protein: 16 g Fat: 7 g Saturated fat: 1 g Sodium: 450 mg Fiber: 2 g...See MoreI'll share my recipe, if you'll share yours, February 26, 2011
Comments (3)This is dinner tonight. SALMON WELLINGTON 1 17.3 oz. package pepperidge farm puff pastry (both sheets-thawed) 4 3/4 inch thick salmon fillet 4 Tbsp. minced shallots 4 Tbsp plus 2 teaspoons chopped fresh tarragon 1 md egg, beaten (for the glaze) FOR THE SAUCE 1/2 c dry white wine 1/2 c white wine vinegar 1/2 c chilled butter, diced (1 stick) 2 Tbsp. minced shallots Preheat your oven to 425'F. Roll out each pastry sheet on a lightly floured surface to a 12 inch square. Thaw the puff pastry for about 36 minutes. Cut each in half, forming four 12x6 inch rectangles. Place one salmon fillet in the center of each of the rectangles, about 3 inches in from and parallel to one short edge. Sprinkle each fillet with sea salt and fresh cracked black pepper and 1 tablespoon of shallots and 1 tablespoon of tarragon. Brush edges of each rectangle with the egg glaze. Fold the long sides of pastry, enclosing the fillets. Seal the edges of the pastry. Place them seam side down on baking sheet. Brush with glaze. Do not use tin foil, it will stick. Bake the Wellingtons until the dough is golden brown, about 20 minutes. Remove from the oven and let stand for 10 more minutes. Meanwhile make the sauce. Boil the wine, vinegar and 2 tbsp. of shallots in a heavy saucepan until the liquid is reduced to 6 tablespoons, about 8 minutes. Remove the pan from the heat and add the butter, one piece at a time, whisking until each piece melts before adding the next. Whisk in 2 teaspoons of fresh chopped tarragon. Season with salt and pepper. Cut into 3rds. Place sauce over pastry and serve hot....See MoreI'll share my recipe, if you'll share yours, February 24, 2011
Comments (4)I get so carried away with foodgawker. Every time I click on a recipe I have to read the whole blog! LOL!! Spring will soon be here and I'll be making this cheesecake--maybe for Easter. FRUIT SMOOTHIE NO-BAKE CHEESECAKE (Kraft) 1-1/2 c. gaham cracker crumbs 1/4 (1/2 stick) butter 2 Tbsp. sugar 4 pkg. (8 oz. each) neufchatel cheese (or regular cream cheese) 1/2 c. sugar 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained 1 (8 oz.) Cool Whip, thawed and divided Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly in bottom of 13x9" pan. Refrigerate while preparing filling. Beat cream cheese and 1/2 c.sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with a fork; stir into cheese mixture. Gently stir in 2 cups of Cool Whip. Spoon over crust. Refrigerate 4 hours until firm. Serve each portion with a dollop of remaining Cool Whip. Serves 16....See MoreI'll share my recipe, if you'll share yours, February 15, 2011
Comments (4)PALACE CAFE WHITE CHOCOLATE BREAD PUDDING Posted by Recipethyme at recipegoldmine.com 8/19/2001 12:28 am Source: Chef Dick Brennan Jr., Palace Cafe - New Orleans, LA - http://dsc.discovery.com Chef Dick Brennan says that this is the most-requested recipe at Palace Cafe in New Orleans: a rich bread pudding flavored with white chocolate and topped with a warm white-chocolate sauce. Serves 8 to 10 Bread Pudding 3 cups heavy (whipping) cream 10 ounces white chocolate, chopped 1 cup milk 1/2 cup granulated sugar 2 eggs 8 egg yolks 1 loaf day-old French bread, cut into 1/4-inch-thick slices 2 tablespoons chocolate shaving for garnish White Chocolate Sauce 8 ounces white chocolate, chopped 1/3 cup heavy (whipping) cream To make the bread pudding: Preheat the oven to 275 degrees F. In a medium saucepan heat, but do not boil, the cream. Remove from the heat, add the white chocolate and stir until melted and smooth. In a double boiler over barely simmering water beat together the milk, sugar, eggs and egg yolks, and heat until warm. Blend the egg mixture into the cream and chocolate mixture. Place the bread slices in a baking pan. Pour half of the chocolate mixture over the bread. Let sit for 30 minutes, then pour in the rest of the chocolate mixture. Make sure all the bread is moistened. Cover with aluminum foil and bake for 15 minutes or until golden brown. To make the White Chocolate Sauce: In a double boiler over barely simmering water melt the chocolate, stirring until smooth. Remove from the heat and mix in the heavy cream. Keep warm. To store, let cool slightly and store in an airtight jar in the refrigerator. Melt over barely simmering water and stir until smooth. To serve: Spoon the pudding hot out of the pan, top with warm sauce, and garnish with chocolate shavings. Or, let cool to room temperature for about 45 minutes, loosen the sides and invert the pan to unmold. Cut into squares. Top each serving with warm sauce and sprinkle with chocolate shavings....See Moremerryworld
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