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Recipes
Roasted Red Bell Pepper Pesto (L'Academie de Cuisine)
By KDCooks
From Culinary Skills Lab - Sauces II - 10/17/11 (Chef Sandy Patterson)
- 3 Roasted Red Peppers, peeled and seeded
- 6-8 cloves garlic, peeled and blanched
- 1/2 cup parmesan cheese, finely grated
- 1/4 cup toasted pine nuts
- 1/4 cup extra virgin oo
- 10 leaves, fresh basil, coarsely chopped
- 1 TB fresh ground pepper
- 1 pinch of cayenne
- salt to taste
KD's Antipasto Pasta Salad
By KDCooks
Bring water to boil, add pasta and cook as directed until al dente
- 8 oz. tortellini pasta
- red onion, sliced and chopped
- red pepper, julienned
- pepperoncini, chopped
- artichoke hearts, chopped
- green olives, halved
- Garlic clove, minced
- salami (or can be substituted with pepperoni, julienned
- Provolone or Fontina Cheese, cubed
- Hot Spicy Diced Cherry Peppers (relish)
- Italian seasoning
- Italian Dressing
- Red Wine Vinegar
- Grated Parmesan Cheese
Blue Cheese-and-Pecan-Stuffed Celery (Rachael Ray)
By KDCooks
Combine cheeses, pecans and cranberries
- 4 oz. softened cream cheese
- 1/2 crumbled blue cheese
- 1/2 cup chopped toasted pecans
- 2 tbsp. chopped dried cranberries
- Celery stalks
- Cracked black pepper
Cincinnati Chili (One to Try)
By KDCooks
Have not tried yet
- 1-1/2 teaspoons vegetable oil
- 1/4 cup chopped onion
- 1 pound ground beef
- 2 tablespoons chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/2 bay leaf
- 1/4 (1 ounce) square unsweetened chocolate
- 1 (10.5 ounce) can beef broth
- 1/2 (15 ounce) can tomato sauce
- 1 tablespoon cider vinegar
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons shredded Cheddar cheese
Mexican Lasagna
By KDCooks
Preheat oven to 350 degrees F (175 degrees C)
- 1 pound extra lean ground beef
- 1 (16 ounce) can refried beans
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 12 uncooked lasagna noodles
- 2 cups water
- 2 1/2 cups picante sauce or salsa
- 2 cups light sour cream
- 1 (2 ounce) cans sliced black olives
- 3/4 cup green onions, chopped
- 1 cup shredded Pepper Jack cheese
- 1/2 cup shredded Sharp Cheddar cheese
Veggie Pizza Squares
By KDCooks
Preheat oven - 375 degrees
- 2 pkgs of crescent rolls
- 2 8 oz. pkg. cream cheese (softened)
- 1 envelope ranch dressing mix
- 1 cup mayonnaise
- 1 cup each of your favorite raw veggies - chopped (shredded carrots, broccoli, peppers, tomatoes, green onions)
- 2 cups shredded cheddar cheese
Spice Rubbed Beer Can Chicken
By KDCooks
Heat a gas or charcoal grill with a lid big enough to accommodate the bird
- Spice Rub:
- 2 tablespoons garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
- 1 (3 1/2 to 4-pound) chicken
- 1 (12-ounce) can beer
KD's Chinese Chicken Pasta Salad
By KDCooks
Bring salted water to a boil
- 10 oz. tortellini pasta
- romaine lettuce
- roasted chicken, shredded
- mandarin oranges
- red pepper
- green onions
- Cilantro
- chinese 5 spice seasoning
- Ken's Steakhouse Asian Ginge dressing
- Ramen Noodles (toasted) crunchy wontons
New Potatoes with Roasted Garlic Vinaigrette
By KDCooks
From Cooking Light
- 3 tablespoons olive oil, divided
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 7 garlic cloves, unpeeled
- 3 pounds small red potatoes, quartered
- 3 tablespoons minced chives
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
Cherry Tomatoes stuffed with Marinated Feta
By KDCooks
From Bon Appetit
- 1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 1 tablespoon minced shallot
- 1/2 teaspoon chopped fresh oregano
- 1 pound large cherry tomatoes
- 12 pitted Kalamata olives, halved lengthwise