July 1st, 2007

Bruschetta with Peach Salsa & Melted Brie

Ingredients:

-2 cups chopped peeled peaches
-3/4 cup chopped red bell pepper
-1/4 cup chopped onions
-2 tablespoons chopped fresh cilantro
-1 tablespoon sugar
-2 tablespoons fresh lime juice
-dash of black pepper
-1 (8 oz) Fresh bread baguette, cut into thin slices
-4 ounces Brie cheese, cut into small pieces

Bruschetta

1. Preheat broiler
2. Combine first 7 ingredients; set aside
3. Arrange bread slices on a baking sheet
4. Top each bread slice with 1 piece of cheese; broil 5 minutes
5. Remove from oven
6. Top each bread slice with salsa
7. Serve immediately

Bruschetta

Bruschetta with Peach Salsa & Melted Brie

Ingredients:

-2 cups chopped peeled peaches
-3/4 cup chopped red bell pepper
-1/4 cup chopped onions
-2 tablespoons chopped fresh cilantro
-1 tablespoon sugar
-2 tablespoons fresh lime juice
-dash of black pepper
-1 (8 oz) Fresh bread baguette, cut into thin slices
-4 ounces Brie cheese, cut into small pieces

Bruschetta

1. Preheat broiler
2. Combine first 7 ingredients; set aside
3. Arrange bread slices on a baking sheet
4. Top each bread slice with 1 piece of cheese; broil 5 minutes
5. Remove from oven
6. Top each bread slice with salsa
7. Serve immediately

Bruschetta

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Originally published at Lana.Moskalyuk.com. You can comment here or there.

Shrimp Stuffed Peppers

Ingredients:

-6 medium bell peppers, cored
-1 lb. cooked salad shrimp
-1/2 cup chopped celery
-2 cups cooked rice
-4 tablespoons fresh dill

Stuffed Peppers

1. Core bell peppers
2. Mix shrimp, celery, rice and fresh dill in a bowl
3. Spoon into peppers and bake for 35 minutes at 350 degrees
4. Serve warm

Stuffed Peppers

Shrimp Stuffed Peppers

Ingredients:

-6 medium bell peppers, cored
-1 lb. cooked salad shrimp
-1/2 cup chopped celery
-2 cups cooked rice
-4 tablespoons fresh dill

Stuffed Peppers

1. Core bell peppers
2. Mix shrimp, celery, rice and fresh dill in a bowl
3. Spoon into peppers and bake for 35 minutes at 350 degrees
4. Serve warm

Stuffed Peppers

Originally published at Lana.Moskalyuk.com. You can comment here or there.

Raspberry-Chocolate Jelly Roll Cake

Ingredients:

-4 eggs, separated
-3/4 cup sugar
-1 tablespoon vanilla
-3/4 cup cake flour, sifted
-3/4 teaspoon baking powder
-1/4 teaspoon salt

Garnish:
-1 cup raspberry jam, stirred well
-1 cup chopped chocolate

Jelly Roll Cake

1. Preheat oven to 400 degrees F
2. In a small bowl beat egg whites until stiff but not dry and set aside
3. In another bowl, beat the egg yolks until light
4. Gradually add the sugar and vanilla, and mix well
5. Sift together the flour, baking powder, and salt
6. Add the sifted flour mixture to the egg yolk mixture
7. Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper
8. Bake for 8 to 10 minutes or until the cake is golden
9. Gently peel wax paper off cake
10. Once cake has cooled, gently unroll and spread cake with jam and chocolate and re-roll
11. Refrigerate for few hours
12. Cut into thin slices and enjoy

Jelly Roll Cake

Raspberry-Chocolate Jelly Roll Cake

Ingredients:

-4 eggs, separated
-3/4 cup sugar
-1 tablespoon vanilla
-3/4 cup cake flour, sifted
-3/4 teaspoon baking powder
-1/4 teaspoon salt

Garnish:
-1 cup raspberry jam, stirred well
-1 cup chopped chocolate

Jelly Roll Cake

1. Preheat oven to 400 degrees F
2. In a small bowl beat egg whites until stiff but not dry and set aside
3. In another bowl, beat the egg yolks until light
4. Gradually add the sugar and vanilla, and mix well
5. Sift together the flour, baking powder, and salt
6. Add the sifted flour mixture to the egg yolk mixture
7. Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper
8. Bake for 8 to 10 minutes or until the cake is golden
9. Gently peel wax paper off cake
10. Once cake has cooled, gently unroll and spread cake with jam and chocolate and re-roll
11. Refrigerate for few hours
12. Cut into thin slices and enjoy

Jelly Roll Cake

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Originally published at Lana.Moskalyuk.com. You can comment here or there.

Арбузный Фраппе


На 6-8 порций:
-100 гр  сахара
-1 кг арбуз, очищенный от семян и порезанный на кубики
-клубника для украшения


1. Поместить сахар и 500 мл воды в кастрюлю
2. Поставить на маленький огонь и помешивать, пока сахар не растворится
3. Дать покипеть около 5 минут
4. Снять с огня и дать остыть
5. Положить половину арбуза и половину сиропа в блендер и смешивать до однородности
6. Перелить в кувшин и повторить с оставшейся половиной арбуза и сиропа
7. Разлить по бокалам и украсить клубникой
8. Наслаждайтесь!


Арбузный Фраппе


На 6-8 порций:
-100 гр  сахара
-1 кг арбуз, очищенный от семян и порезанный на кубики
-клубника для украшения

1. Поместить сахар и 500 мл воды в кастрюлю
2. Поставить на маленький огонь и помешивать, пока сахар не растворится
3. Дать покипеть около 5 минут
4. Снять с огня и дать остыть
5. Положить половину арбуза и половину сиропа в блендер и смешивать до однородности
6. Перелить в кувшин и повторить с оставшейся половиной арбуза и сиропа
7. Разлить по бокалам и украсить клубникой
8. Наслаждайтесь!

Originally published at Lana.Moskalyuk.com. You can comment here or there.