KDCooks' profile page
Recipes
Crab Stuffed Jalapeno Poppers
By KDCooks
My version of what I had at Federal House in Annapolis, MD
- 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed (keep seeds in if you like REALLY spicy)
- 6 ounces cream cheese, softened
- 1 1/2 cups shredded Cheddar Jack
- dash of garlic salt
- 1 6 oz can of crabmeat
- 2 large eggs
- 2 tablespoons milk
- 1 cup panko crumbs, or fine dry breadcrumbs
- 1/2 cup all-purpose flour
Classic Parmesan Scalloped Potatoes (Southern Living)
By KDCooks
1. Melt butter in a large Dutch oven over medium-high heat
- Alternative - Gruyère Scalloped Potatoes:
- 1/4 cup 1/4 cup butter
- 2 pounds 2 pounds Yukon gold potatoes, peeled and thinly sliced
- 3 cups 3 cups whipping cream
- 2 2 garlic cloves, chopped
- 1 1/2 teaspoons 1 1/2 teaspoons salt
- 1/4 teaspoon 1/4 teaspoon freshly ground pepper
- 1/4 cup 1/4 cup fresh flat-leaf parsley, chopped
- 1/2 cup 1/2 cup (2 oz.) grated Parmesan cheese
Lebanese Taverna Garlic Sauce
By KDCooks
http://lebanesetaverna.com/newsletter
- 4 C Vegetable Oil
- 3/4 C Garlic Cloves -- Peeled
- 1/4 C Lemon Juice
- 1/4 C Water
- 1 Tsp Salt
Tomato-Olive Salsa
By KDCooks
From Culinary Skills Lab - Sauces II - 10/17/11 (Chef Sandy Patterson) Serve with tortilla chips!
- 6 plum tomatoes, seeded and diced
- 12 kalamata olives, pitted and diced
- 1/4 cup basil, chiffonade
- 2 TB capers
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1 TB Extra Virgin OO
- Tortilla chips
Banana Smoothie
By KDCooks
Combine ingredients in a blender; process until smooth
- 1/2 cup fat free milk
- 1/2 cup crushed ice
- 1 tablespoon honey
- 1/8 teaspoon ground nutmeg
- Dash of Cinnamon
- 1 frozen sliced ripe large banana
- 1 cup plain fat free yogurt
Pantry Pasta (Pioneer Woman
By KDCooks
Add the onions into a skillet with the olive oil over medium heat
- 1/2 whole red onion, diced
- 2 tablespoons olive oil
- One 14.5-ounce can diced tomatoes with juice
- 1/3 cup chicken stock or white wine
- 1/3 cup assorted olives, pitted and roughly chopped
- 1 whole jar artichoke hearts, halved
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 8 ounces pasta, cooked al dente and drained
- 2 to 3 tablespoons jarred pesto
- 1/2 cup fork-chunked feta
- 3 tablespoons dry-toasted pine nuts
Feta and Chick Pea Salad
By KDCooks
1. Add all ingredients to a large bowl
- 2 cans chick peas, or garbanzo beans, rinsed and drained
- 1/2 pint grape tomatoes, halved
- 1 cucumber, chopped
- 1/2 red onion, chopped
- 2 tablespoons freshly chopped flat leaf Italian parsley
- the juice of 1 lemon
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 4 oz crumbled feta cheese
- salt and pepper to taste
Pesto
By KDCooks
From Rachael Ray Magazine
- 2 cups basil leaves
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 1/2 cup extra-virgin olive oil
- Salt and pepper
Baked Shrimp & Scallop Manicotti with Tomato Alfredo Sauce
By KDCooks
Adaptation from Columbus Italian Cooking Class
- 8 ounces canned tomatoes, broken up
- 1 pint cream
- 2 tablespoons corn starch or flour
- water
- salt and pepper
- 3 pasta sheets