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Recipes
Simple Alfredo Sauce - L'Academie de Cuisine
By KDCooks
Culinary Skills Lab - Pasta - 2/20/12
- 2 Cups Heavy Cream
- 1/2 - 1 cup grated parmesan
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- salt, pepper, dash of cayenne (optional)
- 1 TB butter
- OPTION - Add chopped Sundried Tomatoes to sauce
Caramel Apple Bread
By KDCooks
1. Preheat oven to 375 degrees F
- For Crumb Mixture:
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1 tsp baking soda
- 1 Tbsp lemon or lime juice
- 2 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2 cups coarsely chopped apples (I didn’t peel mine, but feel free to peel yours if preferred. I also used Golden Delicious, but Granny Smith would work!)
- Caramel sundae sauce
- 1 tsp cinnamon
- 4 Tbsp flour
- 4 Tbsp brown sugar
- 4 Tbsp cold butter
Spaghetti with Clams and Slow-Roasted Cherry Tomatoes
By KDCooks
1. Preheat oven to 300°. 2
- 1 pound cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, divided
- 1/4 teaspoon crushed red pepper
- 1/2 cup dry white wine
- 48 littleneck clams, scrubbed
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons minced fresh basil
- 1/4 teaspoon salt
- 3/4 pound uncooked spaghetti
Horseradish Cream (Bon Appetit)
By KDCooks
Serve with rib roast
- 1 1/2 cups sour cream (about 12 ounces)
- 1/2 cup prepared white horseradish (about one 5-ounce jar), drained
- 1/4 cup thinly sliced green onions
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh lemon juice
- Coarse kosher salt
North Carolina-Style Pulled Pork (L'Academie de Cuisine)
By KDCooks
From Culinary Skills Lab - Pork & Lamb - 10/3/11
- NC Vinegar Sauce:
- 1 Picnic Shoulder or Boston Butt (bone in pork shoulder roast 5-6 lbs with 1/4 to 1 inch layer of fat)
- 3/4 cup mild paprika
- 1/4 cup brown sugar
- 1/4 cup hot paprika
- 1 TB celery salt
- 1 TB garlic salt
- 1 TB dry mustard
- 1 TB black mustard
- 1 TB onion powder
- 1 TB salt
- 1 1/2 cups apple cider vinegar
- 1 cup water
- 1 TB sugar
- 1 TB red pepper flakes
- 1 onion, sliced thin
- 1 jalapeno, sliced thin
- 2 TB salt
- 1 TB fresh ground pepper
Endive with Caramelized Pears and Blue Cheese
By KDCooks
Heat a large nonstick skillet over medium-high heat
- Cooking spray
- 1 1/2 cups chopped peeled Bosc pear (about 3 medium)
- 1 tablespoon sugar
- 2/3 cup (about 3 ounces) crumbled blue cheese
- 2 tablespoons chopped walnuts, toasted
- 1/8 teaspoon salt
- 24 small Belgian endive leaves (about 3 heads)
- 1 teaspoon chopped fresh parsley
Blue Cheese and Bacon Broiled Tomatoes (Paula Deen)
By KDCooks
Preheat the oven to 500 F
- 1 sleeve round buttery crackers, crushed
- 1 (5-ounce) container crumbled blue cheese
- 1/2 pound bacon, cooked and crumbled
- 1/4 cup finely chopped green onions
- 8 tablespoons (1 stick) butter, melted
- 3 large tomatoes, cut in half crosswise
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Pecan Pie Muffins
By KDCooks
If you're a fan of Pecan Pie you'll love their little cousins, Pecan Pie Muffins! Enjoy!
- 1 cup light brown sugar, firmly packed
- 1 cup pecans, chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- Vegetable cooking spray
- 1/2 cup pecans, finely chopped
Steak and Goat Cheese Quesadilla
By KDCooks
from picky-palate
- 4 Steak cuts of choice, grilled or cooked in crockpot (I cooked all 4 in crockpot on low for about 6 hours, it was really good)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 1/4 teaspoon Lawry’s Garlic Salt with Parsley
- Corn Relish
- 1 Tablespoon extra virgin olive oil
- 4 ears fresh corn, kernels removed
- 1 Cup grape tomatoes, quartered
- 1/4 Cup fresh cilantro leaves, finely chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- ____________________
- 8 inch flour tortillas
- 2-3 Tablespoons softened butter
- 1/2 Cup Goat Cheese, crumbled
Tuscan Baked Chicken and Beans
By KDCooks
Preheat oven to 350°. 2
- 1 (3 1/2-pound) roasting chicken
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 slices center-cut bacon
- 1 cup chopped onion
- 1/8 teaspoon kosher salt
- 2 cups packed torn spinach
- 1/2 teaspoon chopped fresh rosemary
- 2 (16-ounce) cans cannellini or other white beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained