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Recipes
Chopped Cinnamon Bread
By dkanon
Cut dough into 1-inch pieces
- 12 Rhodes™ Dinner Rolls, thawed
- 1 egg, beaten
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- pecans, if desired
Eggplant and Mozzarella Melt
By dkanon
Preheat oven to 475 degrees
- 2 large eggs
- Coarse salt and ground pepper
- 3/4 cup plain dried breadcrumbs
- Olive oil, for baking sheet
- 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
- 1 loaf (8 ounces) soft Italian bread
- 2 cups store-bought tomato sauce
- 8 ounces part-skim mozzarella cheese, thinly sliced
Patty Melt with Pickled Onion Salad
By dkanon
In a large bowl, combine red onion slices with vinegar
- 1/2 red onion, thinly sliced
- 3 tablespoons red-wine vinegar
- Coarse salt and ground pepper
- 1 pound ground beef chuck (85% lean)
- 1 tablespoon ketchup
- 1/2 red onion, grated
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon mayonnaise
- 8 slices sandwich bread
- 1 cup grated cheddar
- 1 head iceberg lettuce, chopped
- 1/2 teaspoon dried oregano
Baby Bok Choy with Cashews
By dkanon
Heat olive oil in a large sauté pan on medium high heat
- 2 Tbsp olive oil
- 1 cup chopped green onions, including green ends
- 3 cloves garlic, chopped
- 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
- 1/2 teaspoon dark sesame oil
- Salt
- 1/2 cup chopped, roasted, salted cashews
Spicy Chicken Spread
By dkanon
Mix chicken and both cheeses until the chicken is coated
- 2 lg cans of chicken
- 1 pkg of softened cream cheese
- 1 c grated cheddar or mexi blend cheese
- ranch dressing
- Frank's hot sauce
- crackers, your favorite
Jambalaya
By dkanon
Prepare the vegetables and shrimp
- Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
- Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
- Water - 2 1/4 cups
- Uncle Ben's converted original long grain rice - 1 cup
- Chicken broth (homemade is best) 2 1/4 cups
- Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
- Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
- Celery, chopped - 1 cup
- Garlic, minced - 1 heaping Tablespoon
- Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
- Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
- Diced tomatoes - 1/3 of a 14-oz can
- Tomato sauce - 1/3 of an 8-oz can
- Sugar - 1 pinch
- Dried thyme - 1 teaspoon
- Tabasco sauce - several sprinkles
- Oregano - 1 teaspoon
- Cayenne pepper - 1/2 teaspoon
- Tony Chachere's Creole Seasoning - to taste
- Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
- Lemon juice - juice of half a lemon for each lb of shrimp
Sesame Noodles
By dkanon
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions
- Coarse salt
- 1 pound thin spaghetti
- 1/2 cup smooth peanut butter, preferably natural
- 1 to 2 garlic cloves
- 1/2 teaspoon red-pepper flakes
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 1 English cucumber, peeled and halved lengthwise
- 2 medium carrots, peeled and shredded
Strawberry Peach Tarts
By dkanon
Mix with a pastry blender until all ingredients are thoroughly blended together
- 2 cups flour
- 1 cup shortening
- 1/2 tsp. salt
- 1 c. sugar
- 3 Tbsp. cornstarch
- 1 c. water
- 1 stick of butter (1/2 cup)
- 2 tsp. almond extract
- 4 peaches
- 1 small carton strawberries
FRANK'S® REDHOT® BUFFALO CHICKEN DIP
By dkanon
PREHEAT oven to 350°F. COMBINE all ingredients in a 1-quart baking dish
- 1 (8 oz.)pkg. PHILADELPHIA Cream Cheese, softened
- 1/2 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce or FRANK'S® RedHot® Buffalo Wings Sauce
- 1/2 cup Bleu cheese or ranch dressing
- 2 cups Shredded cooked chicken.
- 1/2 cup Crumbled bleu cheese or your favorite shredded cheese
Watermelon Meyer Lemon Slushies
By dkanon
Place the watermelon, simple syrup, and Meyer lemon juice into a blender and pulse until blended and you get your d...
- 2 cups watermelon, diced and frozen for at least 2 hours
- 2 tbsp simple syrup*
- 1/4 cup Meyer lemon juice (or try lime if Meyer lemons are out of season, start with 2 tbsp)
- fresh mint for garnish (it gives a slight aroma as you drink the slushie)
- lemon slices for garnish