KDCooks' profile page
Recipes
Garlic, Ginger, and Onion Paste
By KDCooks
Add to sauteed chicken or vegetables
- 1 TB chopped ginger
- 1 1/2 TB chopped garlic
- 3 green onions
Taco Pasta Shells
By KDCooks
Preheat oven to 350°. Cook the pasta shells according to package directions
- 18 jumbo pasta shells (the kind you use for stuffed shells)
- 2 TB. butter or margarine
- 1 lb. ground beef
- 1-2 tsp. Chili Powder (I use Penzey's Medium)
- 1 ⁄4 tsp. salt
- 3 oz. cream cheese
- 1 Cup your favorite taco sauce or salsa
- 1 Cup shredded cheddar cheese
- 1 Cup shredded Monterey Jack cheese
- 11 ⁄2 Cups crushed tortilla chips
Dayle's Queso
By KDCooks
This is a crowd favorite!
- 1 tbsp oil
- 3 green onion, chopped
- 1 clove garlic, minced
- 1 tbsp flour
- 1/2 lb. monterey jack (with jalapeno’s separate - opt)
- 1 lb. velvetta
- 1 medium tomato, diced
- 3 tbsp jalapeno pepper, minced
- Tortilla Chips
Sondra's Steak Salad
By KDCooks
Inspired by Ruth’s Chris Steakhouse salad
- 1 lb Grilled or Broiled Steak, sliced
- Bag of Romaine lettuce, chopped
- 1 cup Grape tomatoes, halved
- 1/2 can of artichokes (non -marinated), chopped
- Mushrooms, sliced & sauteed
- 1/4 cup Blue Cheese, crumbled
- Red onion, sliced
- 1/4 cup Fresh Shredded Parmesan
- Durkees French fried onions, toasted
- Creamy Caesar dressing - 1/4 cup (I like Ken’s Steakhouse - lite)
Endive Stuffed with Goat Cheese and Walnuts
By KDCooks
Preheat oven to 350°. Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spra...
- 1/3 cup coarsely chopped walnuts
- 2 tablespoons honey, divided
- Cooking spray
- 1/4 cup balsamic vinegar
- 3 tablespoons orange juice
- 16 Belgian endive leaves (about 2 heads)
- 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
- 16 small orange sections (about 2 navel oranges)
- 1 tablespoon minced fresh chives
- 1/4 teaspoon cracked black pepper
English Pea Salad
By KDCooks
In a large skillet, cook the bacon over medium heat until crisp
- 4 slices bacon
- 1 (10-ounce) package frozen peas, thawed and drained
- 1 cup shredded Cheddar
- 2 hard-cooked eggs, peeled and chopped
- 3 tablespoons mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- Salt and freshly ground black pepper
Herb Butter (L'academie de Cuisine)
By KDCooks
From Culinary Skills Lab - Sauces II - 10/17/11 (Chef Sandy Patterson)
- 1 LB butter, softened
- 1 TB thyme leaves
- 2 TB chopped oregano
- 2 TB finely chopped rosemary
Mini "Reeses" Peanut Butter Cup-Cakes
By KDCooks
For Cupcakes: Follow directions on Box mix for cupcakes
- Ror the Cupcakes:
- Favorite Dark Chocolate Box Cake Mix
- For the Topping:
- 1/2 cup heavy cream
- 1 10-ounce bag peanut butter chips
- For the Glaze:
- 1 tablespoon unsalted butter
- 6 ounces milk chocolate, finely chopped
Shrimp Bisque (L'Academie De Cuisine)
By KDCooks
Culinary Skills Lab - Shellfish - 2/13/12 Chef Sandy Patterson
- 1 lb Shrimp(26-30 count), peeled, deveined
- 4 TB butter
- 1 onion diced
- 2 stalks celery, diced
- 1 leek
- 4 cloves garlic, minced
- 1/4 cup white wine
- pinch red pepper flakes
- 1 bouquet garni (thyme, parsley, peppercorns, bay leaves)
- 1/2 cup Arborio rice (used to thicken)
- 1 TB tomato paste
- 4 cups chicken stock
- 1 cup cream
- 1 cup milk
- juice of one lemon
- 1/4 tsp worcestershire
- 2 drops tabasco
- 2 TB parsley for garnish
Black Bean Soup (CL -March 2009)
By KDCooks
Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker
- 1 15 1/2 oz. can black beans
- 3-4 cups fat-free, less-sodium chicken broth
- 2 cups chopped onion
- 1 tablespoon ground cumin
- 3 bay leaves
- 1 serrano chile, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh cilantro
- 3 tablespoons reduced-fat sour cream
- Cilantro sprigs (optional)