KDCooks' profile page
Recipes
Orange Ricotta Pancakes
By KDCooks
Adapted from the Ballastone Inn
- Zest and juice of 2 oranges
- 1 3/4 cups of whole-milk ricotta
- 2 large eggs, lightly beaten
- 1 cup self-rising flour
- 1/3 cup plus 2 TB granulated sugar
- 1 tsp baking powder
- 1/8 tsp salt
- Confectioners suga
Baked Potato Salad
By KDCooks
1) Boil potatoes in large pot of boiled water
- 2 pounds red potatoes, skin on - halved
- 3/4 cup sour cream
- 11/4 cups mayonnaise
- 1/2 cup white vinegar
- 1 teaspoon cracked black pepper
- 1/2 teaspoon salt
- 1/8 teaspoon horseradish sauce (optional)
- 6 pieces bacon, cooked and chopped
- 6 green onions, sliced
- 1/2 cup - sharp cheddar cheese
Caprese Pizza
By KDCooks
A great combination of two Italian Favorites - Caprese Salad & White Pizza!
- Pizza:
- Refrigerated Pillsbury Pizza Dough (Thin) - in tube
- 4 oz. Italian Shredded Cheese (Mozz./Provolone/Parmesan/Romano blend)
- Store Bought or Homemade Pesto (see below)
- Fresh Mozzarella Cheese - Sliced
- 4-5 Roma Tomatoes - Sliced
- Fresh Basil Leaves
- Pesto:
- Olive oil
- 1 clove garlic
- couple basil leaves-torn)
- Grated parmesan cheese
- salt & pepper
Roasted Corn Chowder (L'Academie De Cuisine)
By KDCooks
Culinary Skills Lab - Soups - 1/30/12 Chef/Instructor - Sandy Patterson "One to Try"
- 4 ears white corn
- 1 large onion
- 1 leek - white part only
- 4 celery stalks
- 1 large Idaho potato
- 1 slice bacon
- 6 cloves garlic, chopped
- Bouquet Garni (thyme, bay leaf, peppercorns and parsley stems)
- 1-2 quarts chicken stock
- 1/2 cup cream
- salt & pepper
- Cheddar cheese (optional)
Tortellini Pasta Salad
By KDCooks
1. Cook tortellini as directed
- 10 oz package of Cheese ‘mini’ Tortellini
- 5 oz package of Cheese ‘mini’ ravioli
- Italian Salad Dressing
- Jalapeno Monterey Jack Cheese or Cheddar - cubed
- (5) Green Onions
- Pepperocinis
- 1/2 of red pepper - chopped
- 1/2 of green pepper
- Head of Fresh Broccoli - cut into florets
- Clove of Garlic - minced
- Italian Seasoning
- Parmesan cheese - grated
Mediterranean Stuffed Chicken Breasts (Cooking Light)
By KDCooks
These can be grilled or pan-cooked
- 1 small red bell pepper
- 3 TB crumbled feta cheese
- 1 TB finely chopped pitted kalamata olives
- 1/2 tablespoon minced fresh basil
- 4 (6-ounce) skinless, boneless chicken breasts
Quick Pork Medallions with Mustard Cream Sauce (Paula Deen)
By KDCooks
Serve with corn-bread stuffing mix or over white rice
- 2 (1 pound) pork tenderloins, trimmed and cut into 1-inch thick slices
- 2 tsp salt
- 2 tsp black pepper
- 1/4 cup butter, divided
- 1 shallot, thinly sliced
- 1/2 cup dry white wine
- 1 stp dried rubbed sage
- 1 1/2 cups whipping cream
- 1 TB coarse-grained mustard (I use Grey Poupon's Country Dijon)
- Garnish: Fresh Sage Leaves
Chickpea Curry (Cooking Light - January 2013)
By KDCooks
Cook rice according to package directions; drain
- 1 (3.5-ounce) bag boil-in-bag basmati or brown rice
- 1 tablespoon canola oil
- 1 large onion, diced
- 1 1/2 teaspoons garam masala
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 (15-ounce) can unsalted crushed tomatoes
- 1 (6-ounce) package fresh baby spinach
- 1/2 cup plain 2% Greek yogurt
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
Beef Tenderloin with Horseradish-Chive Sauce (Cooking Light)
By KDCooks
1. Preheat oven to 450°. 2
- 1 (2-pound) beef tenderloin, trimmed
- 1 tablespoon olive oil
- 1 1/2 teaspoons coarsely ground black pepper
- 3/4 teaspoon kosher salt
- 2/3 cup light sour cream
- 2 tablespoons chopped fresh chives
- 3 tablespoons prepared horseradish
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon kosher salt
Stuffing with Sausage, Apples & Sage
By KDCooks
Preheat the oven to 325 degrees
- 12 oz Pepperidge Farm Bread Stuffing Mix (cubed)
- 1 pound bulk pork sausage
- 4 tablespoons butter
- 3 ribs celery, chopped
- 2 large onions, chopped
- 1 - 1 1/2 cups chicken broth
- 1 large egg, beaten
- 1 cup Apples, chopped
- 1/2 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage or 1 tsp. dried sage
- Salt and pepper