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Recipes
Peppercorn-crusted Beef Tenderloin with Gremolata
By KDCooks
Serve with Herb Roasted potatoes
- 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick) Cooking spray
- 2 teaspoons cracked black pepper
- 1/2 teaspoon kosher salt, divided
- 4 teaspoons canola oil, divided
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons chopped garlic
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper
Rice Noodle Shrimp Salad (Food Network)
By KDCooks
Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces...
- 8 ounces vermicelli rice noodles
- 1/4 cup plus 2 teaspoons fish sauce
- 2 limes (1 zested, both juiced)
- 3 tablespoons vegetable oil
- 1/2 jalapeno pepper, thinly sliced (remove seeds for less heat)
- 1 tablespoon sugar
- 2 cloves garlic, grated
- 1 pound large shrimp, peeled and deveined
- 1 romaine lettuce heart, thinly sliced
- 2 medium carrots, coarsely grated
- 2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint
- 1 cup bean sprouts
Special Hamburgers
By KDCooks
This was one of favorites that my mom made growing up and still is!
- 3 slices of bread ( 4 slices, if thin)
- 1/3 cup milk
- 1/2 ketchup
- 2 lbs ground beef
- 2 tsp salt
- 1/4 tsp pepper
- 1 egg, slightly beaten
- 2 Tbps margarine
- 2 large onions, thinly sliced
- 9 thin slices of tomato
- 9-18 slices of bacon
24-hour Picnic Salad (Cooks Country Cookbook)
By KDCooks
1. For the salad: Place half of lettuce in large serving bowl and sprinkle with 1/2 teaspoon salt
- Salad
- 1 medium head iceberg lettuce , cored and chopped rough (about 6 cups)
- 1 teaspoon salt
- 1/2 medium red onion , sliced thin
- 6 hard-cooked eggs , peeled and chopped
- 1 1/2 cups frozen peas
- 4 ribs celery , sliced thin
- 1 red bell pepper , seeded and chopped
- 1 medium cucumber , halved, seeded and sliced thin
- 1 pound bacon , cooked until crisp and crumbled
- 1 1/2 cups crumbled blue cheese
- Dressing
- 1 1/2 cups mayonnaise
- 3 tablespoons cider vinegar
- 2 tablespoons hot sauce (Franks Red Hot Sauce)
- 2 teaspoons sugar
- 1 1/2 teaspoons pepper
Pizza Dip
By KDCooks
This is so easy and great for tailgating or watching the game at home!
- 8 oz. cream cheese, softened
- 1 cup Mozzarella, shredded
- 1 cup Parmesan shredded
- 1 can Pizza Sauce (14 oz.)
- 2 tsp. Italian seasonings
- 2 oz. pepperoni
- 2 tablespoon green pepper - chopped
Italian Bread with Gorgonzola
By KDCooks
Cream the butter with the Gorgonzola cheese
- Long loaf of Italian Bread or long crusty rolls
- 1/4 cup butter
- 1/2 cup Gorgonzola cheese
- 1 to 2 cloves garlic
- Parsley
- Salt
- Pepper
- Fresh grated Parmesan cheese
- Optional: Basil or Oregano
- .
Michelle's Lowcountry Shrimp and Grits
By KDCooks
1. Prepare Grits: Bring 7 cups water to a boil in a 4-qt
- GRITS:
- 2 cups uncooked white coarse-ground grits
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup unsalted butter
- SHRIMP SAUCE:
- 1 pound unpeeled, medium-size raw shrimp (2 8/31 count)
- 4 thick hickory-smoked bacon slices, diced
- 6 tablespoons unsalted butter
- 1 medium-size Vidalia onion, diced
- 1/2 poblano pepper, diced
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground red pepper
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup Madeira
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 green onion, chopped
Meatball Sliders
By KDCooks
Make tomato sauce: Purée tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl
- For tomato sauce
- 2 (28-ounce) cans whole tomatoes in juice
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 1 teaspoon sugar
- 1 Turkish or 1/2 California bay leaf
- For meatballs
- 3 cups coarse fresh bread crumbs (6 slices firm white sandwich bread)
- 2/3 cup whole milk
- 1 pound ground pork
- 1 pound ground beef chuck (not lean)
- 4 garlic cloves, minced
- 1 1/2 cups grated Pecorino Romano (1/4 pound)
- 2 large eggs, lightly beaten
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 teaspoon dried oregano
- 2 cups vegetable oil
- 20 small (2-inch) soft buns or rolls, split
Stuffed Poblanos with Roasted Corn - Food Network
By KDCooks
Preheat the oven to 450 degrees F
- 6 small poblano chiles
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- Kosher salt
- 4 ears corn, shucked
- 1 large bunch scallions, roughly chopped
- 1/4 cup crema or creme fraeche
- 1/4 cup chopped fresh cilantro
- Grated zest of 1/2 lime, plus the juice of 1 lime
- 1/2 cup crumbled cotija cheese
Sweet Corn & Mascarpone Homemade Ravioli with shaved Zucchini Squash
By KDCooks
In a food processor, blend 3 cups corn, cream and garlic until chunky
- Corn Filling:
- 3 3 1/4 cups + 1/4 cup frozen sweet white corn, thawed
- ~1TB heavy cream
- 2 2 2 cloves garlic minced
- 1/4- 1/2 1/4- 1/2 1/2 cup Mascarpone cheese
- 1 1 1 cup parmesan/romano grated cheese
- 1 1 1 lemon, zested
- salt & pepper
- basil, chopped
- For Squash:
- 1 1 1 small zucchini
- 1 1 1 small yellow squash
- 1/4 1/4 1/4 cup reserved corn
- 1 1 1 ounce goat cheese
- Lemon-Basil Vinaigrette (recipe below)