Puppy Linux Blog

Crust:

33 graham cracker squares, crumbled

1 stick unsalted butter, melted, plus additional, for brushing the pan

1 tablespoon sugar

Filling:

20 ounces cream cheese

1 1/4 cups sour cream

1 cup sugar

1 tablespoon vanilla extract

2 eggs

3 yolks

1/3 cup heavy cream

Directions

Preheat oven to 300 degrees F. 

Brush some of the melted butter around a 9 by 3-inch cake pan. 

Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. 

Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. 

Save additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. 

Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. 

Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. 

With the mixer on medium, slowly pour the liquid mixture in. 

When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. 

Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. 

Place cheesecake into a preheated water bath, in the oven for 1 hour. 

Turn the oven off and open the door for one minute. Close the door for one more hour. 

Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. 

Unmold onto a cake round or serving dish. 

Take the remaining graham cracker mixture and press into the sides of the cake.

1 cup minced onion

1 cup chopped celery

2-3 cups diced potatoes

2 cans minced clams (undrained)

1 ½ cubes of butter or margarine

¾ cup flour

1 qt. Half and Half

1 ½ tsp salt

Pinch of pepper

½ tsp. sugar

In pan, add onion, celery, and potatoes. 

Add enough water to cover ingredients and cook on medium for 20 minutes or until tender. 

Add clams.

In a separate pan, melt butter. 

Add flour to melted butter. 

Cook for 2 minutes stirring constantly. 

Add half and half, salt, pepper, and sugar. 

Cook until thick. 

Add sauce to other pan then cook till thick.

Ingredients

4 fresh poblano chile peppers

1/2 pound lean ground beef (or chicken or pork)

1 onion, chopped

1 clove garlic, chopped

salt and pepper to taste

3 eggs, separated

1 cup shredded mozzarella cheese

2 roma (plum) tomatoes, chopped

1/2 cup all-purpose flour

1 cup corn oil

Directions

Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. 

Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.

While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. 

When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.

Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. 

Run peppers under cool running water to rinse away any burnt pieces. 

Make a small vertical slit in the side of the peppers, and remove the seeds and veins. 

Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. 

Close the slits, and secure with toothpicks.

Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.

Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. 

Carefully place in the hot oil, and fry on both sides until golden. 

Drain on paper towels, then serve on a large platter.