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Recipes
Loaded Baked Potato Casserole (Paula Deen)
By KDCooks
This Loaded Baked Potato Casserole recipe is loaded with flavor, features mashed taters, cream cheese, shredded rot...
- 2 packages (24-ounce) refrigerated Simply Potatoes Traditional Mashed Potatoes
- 1/2 package (8-ounce) Philadelphia Cream Cheese
- 3/4 teaspoon ground black pepper
- 3 1/2 cups shredded rotisserie chicken breast, divided
- 2 cups shredded Cheddar cheese, divided
- 1 cup chopped green onion, divided
- 1 package (12 ounce) fresh broccoli florets, divided
- 6 slices Smithfield Naturally Hickory Smoked Bacon, cooked, crumbled, and divided
Nutty Rum Butter (L'Academie de Cuisine)
By KDCooks
From Culinary Skills Lab - Sauces II -10/17/11 (Chef Sandy Patterson) * Serve with hot crusty bread
- 1 LB Butter, softened
- 1/4 cup
- 2 TB rum
- 1/4 cup dark brown sugar
Chi-Chi's Baked Chicken Chimichangas (CopyCat)
By KDCooks
Preheat the oven to 450 degrees F
- 2 1/2 cups chicken, cooked, shredded
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- 1/2 tablespoon chili powder
- 2 TB Red Pepper, chopped (optional)
- 1 TB Jalapeno Pepper, chopped (optional)
- 8 ounces salsa
- 1/2 teaspoon cumin
- pinch of salt
- 6 − 10 inch flour tortillas
- 1 cup refried beans
- Olive oil (for basting)
- Sour Cream
- Guacamole
Quick Berry Frozen Yogurt
By KDCooks
from Cooking Light - May 2014
- 2 cups frozen mixed berries, divided
- 1 cup vanilla low-fat frozen yogurt, divided
- 1/4 cup fat-free milk
- 1 tablespoon chopped fresh mint
- 1 tablespoon agave syrup
Roasted Chicken with Lemon, Garlic, & Olives
By KDCooks
Preheat the oven to 375 degrees F
- 1 (3-pound) whole chicken
- Kosher salt
- 1 lemon
- 4 to 5 thyme sprigs, for stuffing chicken
- green olives, for stuffing chicken
- 2 tablespoons canola oil
- 2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
- 2 tablespoons grated lemon zest
- 2 to 3 tablespoons unsalted butter, softened
- Sea salt
Tony's Steak
By KDCooks
Combine scallions and next 7 ingredients in a large resealable plastic bag and mix well
- 6 scallions, thinly sliced (white and pale-green parts only)
- 1 garlic clove, chopped
- 1/3 cup soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon (packed) light brown sugar
- 1 teaspoon hot pepper sauce
- 1 teaspoon toasted sesame oil
- 1 2-pound flank steak
- Kosher salt
Remoulade Sauce (L'Academie de Cuisine)
By KDCooks
From Culinary Skills Lab - Sauces II - 10/17/11 (Chef Sandy Patterson) Serve with fish or crabcakes
- To make Cajun Remoulade (very good!) - add:
- 1 cup Mayo
- 2 TB lemon juice
- 1 pinch cayenne
- 2 TB chopped cornichon (small pickles, more sour than dill)
- 1 TB capers, chopped
- 1 TB chopped fresh parsley
- 1/2 tsp salt
- 1 TB horseradish
- 2 tsp hot pepper sauce
- 2 cloves garlic, crushed
- 1 tsp worcestershire
Basic Homemade Pasta Dough Recipe
By KDCooks
Place flour in the Kitchen aid bowl
- 3 cups All-Purpose flour
- 3 eggs
- ½ teaspoon of salt
- 6 tablespoons of water (2 TB/ egg)
Tortellini with Snap Peas
By KDCooks
Taste the snap and crunch of this easy dinner pasta dish
- 1 (9-ounce) package refrigerated three-cheese tortellini (such as Buitoni)
- 8 ounces sugar snap peas, trimmed and halved diagonally (about 1 1/2- cups)
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 3 tablespoons sliced almonds, toasted
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon grated lemon rind
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
Classic Pad Thai (Cooking Light - March 2013)
By KDCooks
. Prepare the noodles according to package directions; drain
- 6 ounces uncooked flat rice noodles (pad Thai noodles)
- 1/4 cup rice vinegar
- 4 teaspoons sugar, divided
- 2 tablespoons very thinly sliced banana pepper
- 3 ounces extra-firm tofu, cut into thin strips
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon fish sauce
- 2 large eggs, lightly beaten
- 1/8 teaspoon salt
- 3 tablespoons peanut oil, divided
- 3 garlic cloves, minced
- 1 (2-ounce) skinless, boneless chicken thigh, cut into thin strips
- 4 cups fresh bean sprouts, divided
- 3 green onions, trimmed, crushed with flat side of a knife, and cut into 1 1/2-inch pieces
- 1 tablespoon small dried shrimp
- 1/4 cup unsalted, dry-roasted peanuts, chopped
- 1/4 cup cilantro