KDCooks' profile page
Recipes
Crockpot Santa Fe Chicken
By KDCooks
Combine chicken broth, beans, corn, tomatoes, garlic powder, onion powder, cumin, cayenne pepper and salt in the c...
- 1 1/2 lbs chicken breast, sliced into 1 inch strips
- 14.4 oz can diced tomatoes with mild green chilies, with juice
- 15 oz can black beans
- 8 oz frozen corn
- 1 green pepper, cut into 1-inch-wide strips
- 1 red pepper, cut into 1-inch-wide strips
- 1 tsp taco seasoning mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- salt & pepper to taste
- Mexican Shredded Cheese
- 3 scallions, chopped
- 1/4 cup chopped fresh cilantro
Spiced Apple Cider with Rum Whipped Cream
By KDCooks
Cream: •Stir all ingredients in medium bowl
- Cream:
- 1 cup chilled heavy whipping cream
- 2 tablespoons (packed) brown sugar
- 2 tablespoons dark rum
- Freshly grated nutmeg
- Cider:
- 12 cups (3 quarts) apple cider
- 40 whole cloves
- 10 cinnamon sticks
- 8 2-inch-long strips orange peel
- 4 2-inch-long strips lemon peel
- 2 teaspoons whole allspice
- 1/2 cup Tuaca
- 1/4 cup dark rum
Cousin June’s Broccoli & Cheese Salad
By KDCooks
1. In large bowl, combine broccoli, cheese, bacon and onion
- 1 head of broccoli, chopped
- 1/4 cup - Hormel Real Bacon Bits
- 1 cup shredded sharp cheddar cheese
- 1/2 red onion - chopped
- Can of water chestnuts - diced
- 1/4 cup red wine vinegar
- 1/8 cup sugar
- 2 teaspoons pepper
- 1 teaspoon salt
- 2/3 cup mayonnaise
- 1 tsp. lemon juice.
Coconut Macaroons
By KDCooks
Made these for 2010 Cookie Exchange
- 1 14-ounce package sweetened flaked coconut
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- Optional - 4 ounces semisweet chocolate, melted
Roasted Pork Tenderloin with Escalloped Apples (Rachael Ray)
By KDCooks
Heat oven to 425°F. Coat the tenderloins with EVOO
- 2 pieces, 1 package, pork tenderloins - ask the butcher to trim them up for you
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 tablespoon grill seasoning
- 2 teaspoons lemon zest
- 2 tablespoons fresh chopped thyme leaves
- 3 tablespoons butter
- 5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
- Salt
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 2 tablespoons sugar
Cincinnati Chili
By KDCooks
Heat the oil in a medium Dutch oven or heavy pot over medium heat
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 tablespoons sweet paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1 1/2 teaspoons ground cinnamon
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1 1/2 pounds ground beef chuck
- Kosher salt
- 1 6-ounce can tomato sauce
- 1 cup diced tomatoes
- 1 bay leaf
- 2 tablespoons chopped unsweetened chocolate
- 1 tablespoon cider or red wine vinegar
- 2 tablespoons Worcestershire sauce
- Freshly ground pepper
- 12 ounces cooked spaghetti
- 1 19-ounce can kidney beans, drained and rinsed
- grated cheddar cheese
Onion-Smothered Pork Tenderloin (Paula Deen)
By KDCooks
Serve with wild rice and green beans for great Sunday dinner
- 2 TB Butter
- 2 large sweet onions, thinly sliced
- 2 tsp minced garlic
- 1/2 beef consomme
- 1/4 cup heavy whipping cream
- 2 TB coarse grained mustard
- 1 tsp crushed rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 1/2 lbs pork tenderloin
Chopped Kale & Wheatberry Salad
By KDCooks
From DC Metro Cooking Show
- Kale – one bunch, finely chopped
- Wheat Berries – 1/2 cup cooked and cooled
- Green Onions – two finely chopped
- Feta Cheese – crumbled
- Red Wine Vinaigrette - 3 TB
- Dried Cranberries
Chicken and Broccoli Braid (Pampered Chef)
By KDCooks
1.Preheat oven to 375 degrees F (190 degrees F)
- 2 cups diced, cooked chicken meat
- 1 cup fresh broccoli, chopped
- 1/2 cup red bell pepper, chopped
- 1 clove crushed garlic
- 1 cup shredded Cheddar cheese
- 1/2 cup mayonnaise
- 2 teaspoons dried dill weed
- 1/4 teaspoon salt
- 2 tablespoons slivered almonds
- 1/4 cup diced onion
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 egg white, beaten
Nick & Toni's Penne alla Vecchia Bettola (Penne with Tomato Vodka Sauce)
By KDCooks
This recipe is from Nick & Toni's, a popular restaurant in the Hamptons
- 1/4 cup good olive oil
- 1 medium Spanish onion, chopped
- 3 cloves of garlic, diced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 cup vodka
- 2 (28-ounce) cans peeled plum tomatoes (I used Cento Italian peeled tomatoes)
- Kosher salt
- Freshly ground black pepper
- 3/4 pound penne pasta
- 4 tablespoons fresh oregano
- 3/4 to 1 cup heavy cream (I use half & half)
- Fresh Grated Parmesan cheese