KDCooks' profile page
Recipes
Maple Sausage and Waffle Breakfast Casserole (Americas Test Kitchens)
By KDCooks
Adjust oven rack to middle position and heat oven to 375 degrees
- 6 - 8 frozen waffles (1/2 inch thick)
- 12 ounces maple breakfast sausage , crumbled
- Unsalted butter (for dish)
- 1 1/2 cups shredded cheddar cheese
- 6 large eggs
- 1 1/4 cups whole milk or low-fat milk
- 1/4 cup maple syrup
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
Cincinnati Chili (Cooks Country)
By KDCooks
•For a true Cincinnati chili experience, serve the chili over spaghetti and top with any combination of cheese, o...
- 1 tablespoon vegetable oil
- 2 onions , chopped fine
- 1 clove garlic , minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 1/2 teaspoons ground cinnamon
- Salt
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon allspice
- 2 cups low-sodium chicken broth
- 2 cups tomato sauce
- 2 tablespoons cider vinegar
- 2 teaspoons dark brown sugar
- 1 1/2 pounds 85 percent lean ground beef
Caramelized Onion Scalloped Potatoes
By KDCooks
Paula Deen Magazine (Jan/Feb 2013)
- 1 tablespoon butter
- 2 pounds sweet onions, sliced
- 1/3 cup all-purpose flour
- 1 (12-ounce) can low-fat evaporated milk, divided
- 1 cup low-sodium chicken broth
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon seasoned salt
- 2 tablespoons fresh thyme leaves
- 5 pounds russet potatoes, peeled and sliced 1/8 inch thick
- 1/2 cup grated Pecorino Romano cheese*
- Garnish: fresh thyme
Loaded Baked Potato Soup
By KDCooks
A variation from “Cooking without a Recipe” class at L’Academie de Cuisine
- 4 slices of bacon, chopped
- 11/2 cups baking potatoes, peeled and diced
- 1 onion, chopped
- 1 clove garlic, minced
- 1 TB flour
- 2-3 cups low sodium chicken broth (depending on thickness desired)
- 1/2 cup heavy cream or half & half
- 1 sprig thyme or 1/8 tsp dried
- Bouquet Garni (tied herbs) - optional
- 1-2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 3 green onions, chopped
Pappadelle with Spring Vegetables and Tomato Buerre Blanc Sauce
By KDCooks
My attempt of "Addie's" dish I had on 5/6/2010
- Tomato Buerre Blanc Sauce:
- 8 oz. Fresh Pappadelle Pasta
- 2 cups shelled fava beans (about 1 1/2 pounds unshelled)
- 1 cup chopped shallots, thinly sliced
- 1/2 cup chopped carrot
- 8 ounces thin asparagus, cut into 2-inch pieces
- 2 cups chicken or vegetable stock
- 5 oz tomato puree
- 2 shallots, minced
- 1 clove of garlic, minced
- 4 tablespoons of white wine vinegar
- Any stalks of herbs such as tarragon or basil
- Salt and pepper
- 1 tbsp sugar
- Finishing
- 2 oz butter (cubed)
- 1 cup cream
Beef Tenderloin with Mustard Tarragon Cream Sauce
By KDCooks
Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the...
- Cooking spray
- 6 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine
- 11/2 teaspoons sugar
- 1 tablespoon Dijon mustard
- 1/4 cup fat-free sour cream
- 11/2 teaspoons finely chopped fresh tarragon
- Tarragon sprigs (optional)
Nana's Raisin Sauce
By KDCooks
Nana always made this, served with Ham
- 1/2 cup Brown Sugar
- 1 TB Dry Mustard
- 2 TB Flour
- 1/4 cup raisins
- 1/4 cup Apple Cider Vinegar
- 1 1/2 - 1 3/4 cup Water
Bobby's Lighter Coconut Shrimp
By KDCooks
Nutritional Information: Per Serving: 215 Cal (31% from Fat, 32% from Protein, 37% from Carb); 19 g Protein; 8 g To
- 1/2 cup orange marmalade fruit spread (Smucker’s Simply Fruit)
- 2 teaspoons rice vinegar
- 1 teaspoon curry powder
- Pinch crushed red pepper flakes
- 6 tablespoons plain panko bread crumbs
- 1/2 cup flaked unsweetened coconut
- 3 tablespoons all-purpose flour
- 2 large egg whites
- 1 pound large shrimp, peeled (tails left on), deveined, butterflied, and patted dry (21 – 25 count)
Maple-Braised Butternut Squash with Fresh Thyme
By KDCooks
(Bon Appetiti)
- 6 tablespoons (3/4 stick) butter
- 1 3- to 31/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
- 1 1/4 cups low-salt chicken broth
- 1/3 cup pure maple syrup
- 1 tablespoon minced fresh thyme
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon (or more) black pepper
Butternut Squash and Gorgonzola Pizza
By KDCooks
Food Network - Jan/Feb 2014
- 1/3 cup cubed, peeled butternut squash (about 2 1/2 ounces)
- 1 tablespoon olive oil
- 1/4 small red onion
- 5 large sage leaves
- 1 tablespoon cornmeal
- 3/4 pound store-bought whole-wheat pizza dough, at room temperature
- Cooking spray
- 4 ounces gorgonzola cheese (2/3 cup crumbled)
- 1/4 cup walnut pieces