Food recipes
Finishing
Finishing
Ingredients:
½ cup graham cracker crumbs
½ cup frozen sliced strawberries
Directions:
in syrup, thawed
canned whipped cream
1. Make the cheesecake filling by blending cream cheese, eggs, sugar, sour
cream, and vanilla in a large bowl with a mixer on high speed until smooth.
Pour the mixture into a large saucepan and cook over medium/high heat,
stirring often, for 8 to 10 minutes, until the mixture begins to thicken.
Mixture should stick to the spoon when it’s inverted. Pour cheesecake filling
into a covered container and chill for several hours until cold.
2. To prepare each serving, spoon 2 tablespoons of graham cracker crumbs
into a 6-ounce rocks glass, and top with ⅓ cup of cheesecake filling. Spoon
2 tablespoons of strawberries and syrup on top of the cheesecake filling,
and top off the dessert with whipped cream.
• MAKES 4 SERVINGS.
BAHAMA BREEZE ISLAND ONION RINGS
MENU DESCRIPTION: “Thick-cut and coconut breaded, with chili-horseradish
and citrus mustard dipping sauces.”
Track down a couple large sweet onions and some shredded coconut for this Island-
style twist on golden onion rings. Make 1 -inch slices in each onion so that when the
slices are separated, you end up with at least 16 wide rings.The breading here will be
enough for that many rings, although you might be able to squeeze out a few more. I’ve
also got clones here for the diptastic sauces (check out the secret ingredient that gives
the citrus-mustard clone its strong orange flavor without thinning out the sauce). When
you’re done, you’ll have an impressive tower of rings that makes a kickin’ appetizer
or party dish for at least a half dozen of your crazy friends and family folks.
CHILI-HORSERADISH DIPPING SAUCE
Ingredients:
½ cup graham cracker crumbs
½ cup frozen sliced strawberries
Directions:
in syrup, thawed
canned whipped cream
1. Make the cheesecake filling by blending cream cheese, eggs, sugar, sour
cream, and vanilla in a large bowl with a mixer on high speed until smooth.
Pour the mixture into a large saucepan and cook over medium/high heat,
stirring often, for 8 to 10 minutes, until the mixture begins to thicken.
Mixture should stick to the spoon when it’s inverted. Pour cheesecake filling
into a covered container and chill for several hours until cold.
2. To prepare each serving, spoon 2 tablespoons of graham cracker crumbs
into a 6-ounce rocks glass, and top with ⅓ cup of cheesecake filling. Spoon
2 tablespoons of strawberries and syrup on top of the cheesecake filling,
and top off the dessert with whipped cream.
• MAKES 4 SERVINGS.
BAHAMA BREEZE ISLAND ONION RINGS
MENU DESCRIPTION: “Thick-cut and coconut breaded, with chili-horseradish
and citrus mustard dipping sauces.”
Track down a couple large sweet onions and some shredded coconut for this Island-
style twist on golden onion rings. Make 1 -inch slices in each onion so that when the
slices are separated, you end up with at least 16 wide rings.The breading here will be
enough for that many rings, although you might be able to squeeze out a few more. I’ve
also got clones here for the diptastic sauces (check out the secret ingredient that gives
the citrus-mustard clone its strong orange flavor without thinning out the sauce). When
you’re done, you’ll have an impressive tower of rings that makes a kickin’ appetizer
or party dish for at least a half dozen of your crazy friends and family folks.
CHILI-HORSERADISH DIPPING SAUCE
Printed from https://recipe.bluelayer.org/recipe/71018/finishing