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Recipes
Sausage and Apple Stuffing
By KDCooks
Thanksgiving Favorite!
- 2 sticks plus 3 tablespoons butter, divided
- 2 cups low-sodium canned chicken broth
- 2 (14 to 16-ounce) bags of your favorite dried bread stuffing mix 1 pound pork sausage (I like Bob Evans Sage Sausage - not links)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 3 medium apples, cored, sliced
Grilled Spicy Indian Chicken Marinade
By KDCooks
Chop garlic, add salt and smear into paste
- Chicken Breasts
- Plain Yogurt
- Garlic
- Ginger
- Jalapeño
- Tomato paste
- Garam masala
- Cumin
- Olive oil
- Pepper
Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper (Rachael Ray)
By KDCooks
Preheat the oven to 425 degrees F
- 2 tablespoons extra-virgin olive oil
- 3 to 4 small ribs celery, chopped
- 2 large carrots, peeled and chopped
- 1 onion, chopped
- 4 cloves garlic, chopped or grated
- 1 Fresno or Holland chile pepper, seeded and finely chopped
- Salt and freshly ground black pepper
- 2 tablespoons fresh thyme
- 1 (12-ounce) bottle lager beer or 1 1/2 cups chicken stock
- 2 tablespoons brown sugar
- 1 (14-ounce) can tomato sauce
- 1/4 to 1/3 cup hot sauce, depending on desired heat level (medium to spicy)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 4 pieces poached chicken breast, meat pulled or chopped
- 2 (8.5-ounce) boxes corn muffin mix, made to package directions (recommended: Jiffy)
- 1 cup crumbled blue cheese
- 4 scallions, whites and greens, finely chopped
Coconut Curry Chicken with Pineapple-Mango Salsa
By KDCooks
1. Preheat oven to 400 degrees F
- 1.5 lb. chicken tenderloins
- 1 generous tablespoon curry powder
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 eggs
- 1.5 tablespoons milk
- 1 TB vegetable
- 1/2 teaspoon cayenne pepper
- 1/2 cup sweetened shredded coconut flakes
- 1 cup panko breadcrumbs
- 1 8 oz. can pineapple tidbits (juice pack) drained
- 1 cup chopped refrigerated mango slices (about 10)
- 2 tbsp. snipped fresh cilantro
- 1/2 TB Jalapeno Pepper, chopped
- 1-2 TB red onion, chopped
- 1 tbsp. lime juice
- 1/4 tsp. salt
Burrito Pie
By KDCooks
Preheat oven to 350 degrees 1
- (4) 8 inch flour tortillas
- 11/2 lbs lean ground beef
- 1 package taco seasoning
- 1 small onion - chopped
- 16 oz. can refried beans
- 8 oz. bag of shredded Mexican Cheese
- Jar of taco sauce or salsa
- Rotel Tomato & Jalapeno peppers
- Sour Cream
Fettuccini Alfredo with Peas & Proscuitto
By KDCooks
Heat olive oil in a large skillet over medium heat
- 6TB Butter/Margarine
- 1 shallot, minced
- 1 cup heavy cream (or half & half)
- Pinch of Nutmeg
- Salt and freshly ground pepper
- 1/4 pound prosciutto or ham, julienned
- 1 cup frozen baby peas, thawed
- 1 cup freshly grated Parmigiano-Reggiano or Romano cheese, plus more for garnish
- 1 pound fresh fettuccini
Seafood Pasta with Sherry Tomato Cream Sauce (Rachael Ray)
By KDCooks
In a large saucepan boil water for the pasta
- Salt
- 1 1/2 pound penne rigate or bow tie pasta
- 3 tablespoons extra-virgin olive oil
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 2 large shallots, chopped
- 3 to 4 cloves garlic, finely chopped or grated
- A pinch or 2 crushed red pepper flakes
- 1/2 cup dry sherry
- 1/2 cup chicken stock or seafood stock
- 1 (15-ounce) can crushed tomatoes
- 1 pound shelled, cooked or raw bulk lobster pieces
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 1/2 cup cream
- A handful chopped chives or parsley or both
Apple Brie Tarts
By KDCooks
I've made these a few different ways as a shout out to baked brie in a more manageable and pre-portioned size
- 1 box (2 sheets) puff pastry, thawed
- 1 green apple
- 1 tablespoon brown sugar, divided
- 1 tablespoon butter, divided
- 1/4 teaspoon cinnamon, divided
- 1 medium wedge brie
- 1 egg
- Flour (for rolling)
Double-Layer Pumpkin Cheesecake
By KDCooks
From Allrecipes
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
Stir-Fried Rice Noodles with Beef and Spinach
By KDCooks
1. Cook noodles according to package directions, omitting salt and fat
- 6 ounces uncooked wide rice sticks (rice-flour noodles)
- 1 tablespoon canola oil
- 1 cup thinly sliced green onions
- 2/3 pound top sirloin steak, cut into thin strips
- 2 cups sliced shiitake mushroom caps
- 2 garlic cloves, finely minced
- 1 (6-ounce) bag washed baby spinach
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 3 tablespoons lower-sodium soy sauce
- 2 teaspoons grated peeled fresh ginger
- 2 teaspoons Sriracha (hot chile sauce)
- 1 tablespoon dark sesame oil
- 1/4 teaspoon salt
- 2 teaspoons sesame seeds, toasted