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Showing posts with label famous restaurant recipes. Show all posts
Showing posts with label famous restaurant recipes. Show all posts
Sunday, September 22, 2013
Carrot Cake Cheesecake
Carrot Cake
1 box Duncan Hines Classic Carrot Decadent Cake Mix
1 cup hot tap water (for soaking carrots and raisins)
2 eggs
1/4 cup vegetable oil
8 1/2 oz can crushed pineapple, packed in juice, drained well, reserve juice
1/2 cup coconut (optional)
1/2 cup chopped walnuts
Cheese Cake Filling
2 (8oz) packages cream cheese
3/4 cup sugar
2 1/2 teaspoons of vanilla extract
3 eggs
Pineapple Cream Cheese Frosting
2 oz cream cheese (softened)
1 tablespoon butter (softened) 2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 T pineapple juice
Carrot Cake
Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins. In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
Cheesecake
In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs. Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife. Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.
Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.
By Duncan Hines
1 box Duncan Hines Classic Carrot Decadent Cake Mix
1 cup hot tap water (for soaking carrots and raisins)
2 eggs
1/4 cup vegetable oil
8 1/2 oz can crushed pineapple, packed in juice, drained well, reserve juice
1/2 cup coconut (optional)
1/2 cup chopped walnuts
Cheese Cake Filling
2 (8oz) packages cream cheese
3/4 cup sugar
2 1/2 teaspoons of vanilla extract
3 eggs
Pineapple Cream Cheese Frosting
2 oz cream cheese (softened)
1 tablespoon butter (softened) 2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 T pineapple juice
Carrot Cake
Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins. In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
Cheesecake
In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs. Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife. Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.
Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.
By Duncan Hines
Apple Pie Enchiladas
Ingredients:
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
Pour sauce over enchiladas and let stand 45 minutes ..
Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough
Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
Enjoy!!
Each sauce recipe is enough for 6 Apple Pie Enchiladas
*I usually make a double batch of sauce ..
Its That Good!
Photo by Lisa Costello Ladd
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
Pour sauce over enchiladas and let stand 45 minutes ..
Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough
Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
Enjoy!!
Each sauce recipe is enough for 6 Apple Pie Enchiladas
*I usually make a double batch of sauce ..
Its That Good!
Photo by Lisa Costello Ladd
Friday, September 20, 2013
Baked Salmon with Lemon Caper Butter Recipe | Gourmet Recipes | The Fresh Market
Baked Salmon with Lemon Caper Butter Recipe | Gourmet Recipes | The Fresh Market
While salmon is cooking, prepare the Lemon Caper Butter by melting butter in a small saucepan over medium heat. Once butter has melted, add garlic, capers, lemon zest and lemon juice. Cook for 2 minutes. Season to taste with salt and pepper.
When salmon is done, remove from oven and discard lemon slices. Gently slide a metal spatula between the skin and the flesh of the fillet to remove fish from the skin, it should separate very easily. Transfer fillet to a serving platter and spoon Lemon Caper Butter over the top. Serve immediately.
- 2 pounds Copper River Salmon, with skin on
- kosher salt and pepper, to taste
- 6 - 8 lemon slices
- non-stick spray
- 6 tablespoons Plugra unsalted butter
- 4 garlic cloves, minced
- 4 tablespoons Capers, drained and rinsed
- 1 teaspoon lemon zest
- juice of 1 lemon
Preparation
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray. Place salmon fillets on the prepared baking sheet, skin side down. Sprinkle fillets with kosher salt and fresh cracked pepper. Place lemon slices on top, overlapping if necessary. Bake for 10 minutes. Remove and tent with aluminum foil. Bake for 10 - 15 more minutes or until fish flakes easily with a fork.While salmon is cooking, prepare the Lemon Caper Butter by melting butter in a small saucepan over medium heat. Once butter has melted, add garlic, capers, lemon zest and lemon juice. Cook for 2 minutes. Season to taste with salt and pepper.
When salmon is done, remove from oven and discard lemon slices. Gently slide a metal spatula between the skin and the flesh of the fillet to remove fish from the skin, it should separate very easily. Transfer fillet to a serving platter and spoon Lemon Caper Butter over the top. Serve immediately.
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