"Recipes from the Chef's Kitchen"

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Laurie Bell

  Chef-Owner - A La Belle Cuisine
10205 Colvin Run Road
Great Falls, Virginia 22066
1-703-759-3880


Deviled Eggs

To Hard Cook Eggs:
1) Put cold raw eggs in a saucepan, cover with cold
     water.
2) Cover, but lid partially tilted, to see eggs.
3) When just barely to a boil, cover lightly and
     remove from heat.
4) Let sit 10-17 minutes (10 minutes for fewer eggs,
     17 minutes for more eggs).
5) To cool - fill with cold water continuously until
     cooled down.  Refrigerate.

Ideas for Deviled Eggs:
1) Classic - mix yolk with mustard, mayonnaise, salt
     and pepper.
2) Herbed or Spiced - add you choice - dill, basic,
     oregano, tarragon, chives, chili powder, cumim,
     curry, etc.
3) Pesto - add pesto to the mashed yolk - you
     probably won't need any mayonnaise.
4) Toppings - Salsa, caviar, chutney, etc.


Angel Food Watermellon Cake

Ingredients:
1) Angel Food Cake Mix
2) Food Coloring
    a) Green
    b) Pink
3) Chocolate Chips

Preparation:
1)  Mix angel food cake mix according to directions.
2)  Divide batter in half. Color one half deep pink, the
      other half green, using liquid or paste color.
3)  Fold chocolate chips (about 1/2 cup regular or
      mini size) into pink batter.
4)  Put green batter into clear, grease free stainless
      bowl. Spread batter up sides. Fill center with pink
      batter.
5)  Bake according to box directions.
6)  Cool upside down over cooling rack or balance
      upside down on 4 cans; remove from pan by
      loosening edges with a serrated knife.
7)  Cut in half to expose "watermellon".
8)  May be frosted with green tinted whipped cream
      or brushed with stripes of diluted green food
      coloring to simulate the shading of a watermellon
      rind.
9)  Additional hint...Angel food cake cuts best when
      using a serrated knife and a sawing technique.


Angel Food Egg Cake

Ingredients:
1) Angel Food Cake Mix
2) Yellow Food Coloring

Preparation:
1)  Mix angel food cake mix according to box
      directions.
2)  Divide batter in half. Color one half deep yellow,
      using liquid or paste color.
3)  Fold carefully to prevent deflating batter.
4)  Put white batter in clean, grease free stainless
      bowl.
5)  Spread batter up sides.
6)  Fill center with yellow batter.
7)  Bake according to box directions.
8)  Cool upside down on cooling rack or balance
      upside down on 4 cans; remove from pan by
      loosening edges with a serrated knife.
9)  Cut in half to reveal "yolk".
10)May be lightly dusted with powdered sugar or
      frosted with whipped cream and coated with
      coconut.



 Decorative Easter Basket


Good Eating!!!