big bunch of recipe requests - plus a few more

Jalapeno Hollandaise

3 egg yolks (up to)
2 tb Fresh lime juice
½ c unsalted butter; melted
¼ ts salt; or to taste
2 or 3 fresh Jalapeno chiles; parched; peeled, seeded & finely chopped -or-
2 or 3 pickled Jalapenos; finely chopped
1 pinch Caribe; generous (crushed N. New Mexico hot red chile)

The snappy sharpness of jalapenos & the tang of fresh lime juice give this popular sauce a heated edge. Spoon over poached eggs, as in Eggs Benedict; or serve it with asparagus, broccoli, artichokes or other green vegetable. For best results, use yolks of large, very fresh eggs. In top of double-boiler, beat together egg yolks & 1 Tbs lime juice. Drizzle in about 1/3 of melted butter in a thin stream; then set over boiling water. Add remaining melted butter in a thin stream, beating constantly. Continue to beat until thickened, adding salt & jalapenos. Taste; if desired, add 1 Tbs more lime juice. Spoon sauce over foods of your choice; garnish with caribe. Makes 2/3 cup.

Grilled Salmon and Asparagus with Jalapeno Hollandaise

Makes 6 servings

6 each 7-8 ounce salmon filets
18 pieces of asparagus
olive oil
1/2 pound unsalted butter, melted hot in the microwave
4 each egg yolks
1/2 each lemon, juiced
1/4 teaspoon salt
1 dash cayenne
2-3 drops bottled hot pepper sauce
1/4 to 1/2 each jalapeno, ribs and seeds removed

Place the salmon and asparagus on a large platter and brush lightly with the olive oil. Season them lightly with a little black pepper and lemon. Prepare your grill to cook at a medium heat. When the grill is ready, put the salmon on skin side down and cook for 5 minutes. Make sure your ingredients for the sauce are ready. Carefully turn the salmon flesh side down and put the asparagus on the grill. You’ve got about 5-7 minutes to prepare the sauce and keep the asparagus and salmon from burning. It might be easier to have another person prepare the sauce at this point.

To prepare the sauce: Put the egg yolks, juice, seasonings and jalapeno into a blender. Cover and blend until egg mixture is frothy. SLOWLY pour HOT melted butter into the egg mixture while the bender is running.

The sauce will thicken as the butter blends with the uncooked egg yolks. Store the sauce in a warm but not too warm place, or the sauce will get lumpy. Best results if made as close to serving as possible.

Place the grilled salmon on warm plates and top each with three pieces of grilled asparagus. Top the salmon with the hollandaise. Garnish with some cilantro if you like and serve immediately.

ORANGE-GINGER HENS WITH CRANBERRY SALSA

4 (1 1/2 pound) Cornish hens
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter or margarine
1/4 cup lemon juice
1 tablespoon grated orange rind
3/4 cup fresh orange juice
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
Cranberry Salsa
Hot cooked basmati rice pilaf (optional)

RUB hens evenly with salt and pepper; tie ends of legs together, if desired, and place on a rack in a roasting pan.
BRING butter and next 7 ingredients to a boil in a saucepan; pour over hens.
BAKE at 375 deg for 1 hour or until hens are done, basting often with butter mixture. Serve with Cranberry Salsa and, if desired, rice pilaf. Yield: 4 servings. Prep: 15 min., Bake: 1 hr.

CRANBERRY SALSA:
1 cup dried cranberries
1/2 cup orange juice
1/2 cup peeled, seeded, and diced cucumber
1/2 cup diced purple onion
1/4 cup chopped fresh cilantro
1 garlic clove, minced
1 jalapeno pepper, seeded and diced
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt

SOAK cranberries in orange juice in a large bowl 30 minutes. Stir in cucumber and remaining ingredients. Cover and chill. Yield: 3 cups.

ROASTED ASPARAGUS WITH RED PEPPER SAUCE

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon teriyaki sauce
1 tablespoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
1 1/2 pounds fresh asparagus, trimmed* Red Pepper Sauce

STIR together oil and next 7 ingredients in an 11- x 7-inch baking dish. Add asparagus, and toss to coat.
BAKE, covered, at 375 deg for 35 minutes, turning asparagus once. Remove with a slotted spoon, and serve with Red Pepper Sauce. Yield: 6 servings.
*2 (10-ounce) packages frozen asparagus, thawed, may be substituted. Prep: 20 min., Bake: 35 min.

RED PEPPER SAUCE:
1 (7-ounce) jar roasted sweet red peppers, drained and sliced
1/2 small onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon orange marmalade
1 tablespoon teriyaki sauce
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
1/8 teaspoon dried crushed red pepper
1/4 cup mayonnaise

SAUTE first 3 ingredients in hot oil in a large skillet over medium-- high heat 2 minutes. Add vinegar and next 5 ingredients, and cook 3 minutes. Remove from heat, and stir in mayonnaise. Yield: 1 cups. Prep: 5 min., Cook: 5 min.

WHITE CHOCOLATE RASPBERRY CAKE

3/4 cup apricot nectar
1 1/2cups butter or margarine
1 (4ounce) white chocolate bar, broken up
4 large eggs, lightly beaten
1 1/2cups buttermilk
1 teaspoon vanilla extract
1/2 teaspoon rum extract
3 1/2 cups all-purpose flour
2 1/4 cups sugar
1 1/2 teaspoons baking soda
1 (3.5-ounce) can flaked coconut White Chocolate-Cream Cheese Frosting
2/3 cup seedless raspberry jam

BRING apricot nectar and butter to a boil in a large saucepan over medium heat, stirring occasionally. Remove from heat, and add white chocolate, stirring until melted. Gradually stir about one-fourth hot mixture into eggs; add to remaining hot mixture, stirring constantly. Stir in buttermilk and extracts.
STIR together flour and next 3 ingredients in a large bowl; add white chocolate mixture, stirring until blended. Pour batter evenly into 3 greased and floured 9-inch round cakepans.

BAKE at 350 deg for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
SPREAD White Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Spoon 1/2 cup raspberry jam on top of cake. Drizzle remaining jam down sides of cake. Store in refrigerator. Yield: 1 (3-layer) cake.
Prep: 35 min., Bake: 25 min.

WHITE CHOCOLATE-CREAM CHEESE FROSTING:
1 (4-ounce) white chocolate bar
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
6 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon apricot nectar

MELT white chocolate bar in a small heavy saucepan over low heat; cool slightly.
BEAT cream cheese and butter at medium speed with an electric mixer until smooth. Add white chocolate, beating until blended. Gradually add powdered sugar, beating until blended. Stir in vanilla and apricot nectar.
Yield: 5 cups.

Cake may be assembled and frozen up to 1 month. Thaw overnight in refrigerator; add raspberry jam just before serving.

TORTELLINI TAPAS WITH SPICY RANCH DIP

1 (9-ounce) package refrigerated cheese-filled tortellini
1 (16-ounce) bottle Ranch-style dressing with peppercorns, divided*
2 large eggs
2 cups fine, dry breadcrumbs
3/4 cup mild chunky salsa
1/4 cup chopped fresh cilantro
2 cups vegetable oil
Garnish: fresh cilantro sprigs

COOK tortellini according to package directions; drain and cool.
WHISK together 1 cup dressing and eggs in a large bowl until blended. Add tortellini, and let stand 10 minutes. Drain and dredge in breadcrumbs; place on a baking sheet. Chill at least 1 hour.
STIR together remaining dressing, salsa, and cilantro; chill.
POUR oil into a Dutch oven; heat to 375 deg . Fry tortellini, in batches, until golden brown. Drain on paper towels. Serve with dip; garnish, if desired. Yield: 8 appetizer servings.

*1 (16-ounce) bottle Ranch-style dressing plus 1/2 teaspoon cracked black pepper may be substituted.
NOTE: To make ahead, fry tortellini according to directions; drain and place on a baking sheet. Keep warm in a 200 deg oven for 2 hours.

CARAMELIZED CHICKEN WITH CRANBERRY CONSERVE

3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons balsamic vinegar
2 tablespoons dry sherry
1 garlic clove, minced
4 skinned and boned chicken breast halves
3 tablespoons brown sugar
1 tablespoon dark sesame oil
1 small onion, chopped
1/2 cup dried cranberries
1 to 2 tablespoons sesame seeds, toasted (optional)
1 to 2 tablespoons minced green onions (optional)

COMBINE first 4 ingredients in a heavy-duty zip-top plastic bag; add chicken. Seal and chill at least 1 hour.
REMOVE chicken from marinade, reserving marinade.
COOK brown sugar and sesame oil in a large nonstick skillet over medium-high heat, stirring constantly, 4 minutes. Add chicken, and cook 3 to 4 minutes on each side. Add reserved marinade, onion, and cranberries; cook, stirring and turning chicken often, 10 minutes or until chicken is done. Remove chicken, and let stand 5 minutes. Slice and serve with cranberry mixture. Sprinkle with sesame seeds and green onions, if desired. Yield: 4 servings.

SPICED PORK TENDERLOIN WITH CHILI-CRANBERRY GLAZE

1 tablespoon dark sesame oil
1 tablespoon frozen orange juice
concentrate, thawed
1 tablespoon rice wine vinegar
1 teaspoon five spice powder
1 (16-ounce) package pork tenderloins
Chili-Cranberry Glaze
Garnish: green onion fans

STIR together first 4 ingredients; brush evenly on pork, and place in a shallow pan.
BAKE at 375 deg for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 160 deg. Let stand 5 minutes. Slice tenderloin, and serve with Chili-- Cranberry Glaze. Garnish, if desired. Yield: 4 servings. Prep: 5 min., Bake: 35 min.

CHILI-CRANBERRY GLAZE:
1 cup rice wine vinegar
3/4 cup sugar
1/2 cup water
1/4 cup dried cranberries
1 tablespoon chili-garlic sauce
1 tablespoon grated fresh ginger
2 tablespoons minced green onions
1/2teaspoon grated orange rind

BRING first 6 ingredients to a boil in a small saucepan; reduce heat to medium, and cook, stirring occasionally, 20 minutes or until slightly thickened. Remove from heat, and stir in green onions and orange rind. Yield: 1 cups. Prep: 5 min., Cook: 25 min.

BEEF TENDERLOIN STEAKS WITH BALSAMIC SAUCE

4 (6-ounce) beef tenderloin steaks
2 tablespoons coarse-grain sea salt*
1 tablespoon coarsely ground pepper
2 tablespoons olive oil Balsamic Sauce
Garnish: fresh thyme sprigs

RUB tenderloin steaks evenly with salt and pepper.
COOK steaks in hot oil in a large ovenproof skillet over high heat 2 to 3 minutes on each side.
BAKE at 350 deg for 8 to 15 minutes or to desired degree of doneness. Serve with Balsamic Sauce, and garnish, if desired. Yield: 4 servings. *2 tablespoons regular salt may be substituted.

BALSAMIC SAUCE:
1/4 cup dry red wine
1/4 cup dry sherry
3 tablespoons balsamic vinegar
1 shallot, chopped 2 garlic cloves, chopped
2 egg yolks
1/3 cup unsalted butter, melted

BRING first 5 ingredients to a boil in a small saucepan; cook 2 minutes. Cool mixture.
WHISK egg yolks into wine mixture, and cook over low heat, whisking constantly, until thickened. Slowly whisk in butter until blended. Serve immediately. Yield: I/2 cup. Prep: 5 min., Cook: 3 min.

WINTER GREEN HOLIDAY SALAD WITH CRANBERRY VINAIGRETTE

3/4 cup pecan halves
2/3 cup honey
1/4 cup butter or margarine, melted
1/2 cup sugar
4 heads Belgian endive
2 large watercress bunches
8 kumquats
4 cups finely shredded radicchio
3 seedless tangerines, peeled and sectioned
Cranberry Vinaigrette
1 cup fresh mint leaves, shredded
Garnish: fresh mint sprigs

STIR together first 3 ingredients; spread in 1 shallow roasting pan.
BAKE it 325 deg for 12 to 15 minutes, stirring often. Remove pecans with a slotted spoon; toss pecans with sugar. Cool.
SEPARATE endive leaves, and cut large leaves in half. Discard coarse watercress stems. Cut kumquats in ha If lengthwise. Toss together endive, watercress, kumquats, and next 4 ingredients. Sprinkle with pecans, a d garnish, if desired. Yield: 8 servings.
Prep: 45 in., Bake: 12 to 15 min.

CRANBERRY VINAIGRETTE:
1/2 cup fresh cranberries
1/2 cup tangerine juice
2/3 cup tarragon vinegar
2 tablespoons Dijon mustard
2 shallots, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup walnut or light olive oil

BRING cranberries and tangerine juice to a bi )il in a medium saucepan over medi -high heat; boil 5 minutes. Drain cranberries, reserving juice, and et aside. Return juice to saucepan, ad boil 5 minutes.
PROCESS juice, vinegar, and next 4 ingredients in a blender until blended. With blender running, add oil in a slow, steady stream. Stir in cranberries. Yield: 1/2 cups.

GARLIC-GRUYERE MASHED POTATOES

6 medium potatoes (4 pounds)
3/4 cup hot milk
1/2 cup sour cream
1/4 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, minced
1/4 cup (1 ounce) shredded Gruyere cheese*
2 green onions, thinly sliced
1/3 cup chopped baked ham (optional)
Garnish: sliced green onions

PEEL potatoes; cut into 1-inch cubes. Cook in boiling water to cover 15 minutes or until tender. Drain. MASH potato with a potato masher; stir in milk and next 5 ingredients until blended. Stir in cheese, green onions, and, if desired, ham. Garnish, if desired. Yield: 6 to 8 servings. *1/2 cup shredded Swiss cheese may be substituted.

COCONUT-CHOCOLATEALMOND CHEESECAKE
This filling requires a 10-inch springform pan.

1 1/2 cups chocolate wafer cookie crumbs (28 to 30 cookies)
3 tablespoons sugar
1/4 cup butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
3 large eggs
1 cup sugar
1 (14-ounce) package flaked coconut
1 (11.5-ounce) package milk chocolate morsels % cup slivered almonds, toasted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate morsels
Garnish: toasted chopped almonds

STIR together first 3 ingredients; press mixture into bottom of a 10inch springform pan.
BAKE at 350 deg for 8 minutes. Cool.
BEAT cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in coconut, milk chocolate morsels, 1/2 cup almonds, and vanilla. Pour into pan.
BAKE at 350 deg for 1 hour. Cool on a wire rack.

PLACE semisweet morsels in a zip-top plastic bag; seal. Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cheesecake.
COVER and chill 8 hours. Chill up to 5 days, if desired. Garnish, if desired. Yield: 10 to 12 servings. Prep: 35 min., Bake: 1 hr., Chill: 8 hrs.

SHOW STOPPING APPETIZER TORTE

1 1/2 cups chopped pecans 4 (8-ounce) packages cream cheese, softened and divided
3 tablespoons mustard-mayonnaise sauce, divided
1 (8-ounce) package refrigerated shredded sharp Cheddar cheese
1 (7-ounce) can crushed pineapple, drained
1/2 cup chopped green onions
2 teaspoons dried mint
1 1/4 cups orange marmalade, divided
1 tablespoon mayonnaise
2 tablespoons dried orange peel
2 to 3 teaspoons orange extract
Garnish: toasted pecan halves

BAKE chopped pecans in a shallow pan at 300 deg, stirring occasionally, 7 to 10 minutes or until lightly toasted. Cool.
PROCESS 2 packages cream cheese, 2 tablespoons mustard-mayonnaise sauce, and next 4 ingredients in a food processor until blended, stopping to scrape down sides. Press mixture into bottom of a plastic wrap-lined 9-inch springform pan, and sprinkle with chopped pecans.
PROCESS remaining 2 packages cream cheese, remaining 1 tablespoon mustard-mayonnaise sauce, 2/3 cup orange marmalade, and next 3 ingredients in food processor until smooth, stopping to scrape down sides. Spread mixture over pecans, pressing until smooth. Cover and chill up to 3 days. Remove from pan; spread with remaining marmalade, and garnish, if desired. Serve with gingersnaps. (chill at least 3 hours)
Yield: about 30 appetizer servings.

BRIE-AND-CRANBERRY CHUTNEY MELT

1 (8-ounce) round Brie Cranberry Chutney
4 bacon slices, cooked and crumbled

TRIM rind from top of Brie, and place on a microwave-safe serving plate. Top with 1/3 cup Cranberry Chutney, and microwave at HIGH 1 minute. Sprinkle with bacon, and serve with crackers. Yield: 6 to 8 appetizer servings.

CRANBERRY CHUTNEY:
2 cups fresh cranberries
2 cups sugar
3 tablespoons water
1 apple, chopped
2 celery ribs, chopped
1 tablespoon grated orange rind
1 cup fresh orange juice
1 cup golden raisins
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

COOK first 3 ingredients in a medium saucepan over medium heat 5 minutes. Add apple and remaining ingredients, and cook, stirring often, 35 minutes. Remove from heat, and chill, if desired. Store chutney in refrigerator up to 3 weeks. Serve with pork or chicken. Yield: 2 1/2 cups

GRILLED QUAIL WITH RED WINE-BLACKBERRY SAUCE

2 (14-ounce) packages quail, dressed with breasts deboned
1 (8-ounce) bottle Italian dressing
1/2 cup dry red wine
1 (9.5-ounce) jar seedless blackberry spread

RINSE quail, and pat dry. Place in a large shallow dish or heavy-duty zip-top plastic bag; add Italian dressing. Cover or seal, and chill 8 hours. Remove quail, discarding marinade.
COOK wine in a small saucepan over medium heat 5 minutes or until reduced by half. Whisk in blackberry spread until smooth. Reserve 3/4 cup.
GRILL quail over medium heat (300 deg to 350 deg) 15 minutes, turning once and basting with remaining blackberry sauce. Serve with reserved 3/4 cup sauce. Yield: 4 servings. Prep: 10 min., Chill: 8 hrs., Cook: 15 min.

BRANDIED ROAST OF HAM

1 (12-pound) fresh ham, skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large onion
3 whole cloves
1 celery rib
1 garlic clove, sliced
1 cup dry white wine
1 (10 1/2-ounce) can beef broth, undiluted
1/4 cup brandy
2 tablespoons all-purpose flour

MAKE 1/4-inch-deep cuts in ham; rub ham with salt and pepper, and place, fat side up, in a roasting pan. Stud onion with cloves, and place in pan with celery and garlic.
BAKE at 325 deg for 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion registers 160 deg (about 20 minutes per pound), basting with wine. Remove ham from pan. Skim fat from drippings.
WHISK together drippings, broth, brandy, and flour in a saucepan. Cook over medium heat 5 minutes or until thickened. Serve with ham. Yield: 12 servings.

CHOCOLATE HEAVEN

1 cup walnuts
1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
6 tablespoons butter or margarine, melted
1 (8-ounce) package cream cheese, softened
2/3 cup butter or margarine
1 2/3 cups powdered sugar
8 (1-ounce) semisweet chocolate squares, melted
1/4 cup Irish cream liqueur
1/2 pint whipping cream
1 tablespoon powdered sugar

PROCESS first 3 ingredients in a food processor until walnuts are ground, stopping to scrape down sides. Add melted butter, and process until blended. Press mixture firmly onto bottom and up sides of a 9-inch pieplate.

BAKE at 350 deg for 12 to 15 minutes or until lightly browned. Cool.

BEAT cream cheese and butter at medium speed with an electric mixer until smooth; add 1 2/3 cups powdered sugar, beating until blended. Add chocolate and liqueur, beating until blended. Spoon into crust, and chill 8 hours. Store in refrigerator up to 4 days, if desired.

BEAT whipping cream at medium speed with electric mixer until foamy; add 1 tablespoon powdered sugar, beating until stiff peaks form. Spread on top of pie just before serving. Yield: 1 (9-inch) pie. Prep: 45 min., Bake: 12 to 15 min., Chill: 8 hrs.

Hey Girl, You really outdid yourself…this is marvelous!! THANK YOU SO MUCH, all I requested and more…
Your the Best,
Dainty Dish

Enjoy!!! Hey -I’m ready for the next list!!! LOL

KW

Baking the asparagus covered for 35 minutes seems awfully long! They must be “mushy”? I roast asparagus drizzled with a little olive oil for 10 minutes and they have a “little” bite left… sort of “al dente” if u will. Your “coating” ingredients sounds good though. Will have to give it a try!

I know what you mean Aline - but that recipe was one of the winners in Southern Living. So I posted it as written. It could have been a typo and they may have meant the frozen asparagus. I watch mine carefully because I do not like it mushy. I hardly ever time anything - I go by look, feel, touch!