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Recipes
Mango Shrimp Summer Rolls
By KDCooks
These are awesome for a light summer dinner!
- For rolls
- 12 large shrimp, (21 to 25 per pound), peeled and cooked
- 3 ounces vermicelli rice-stick noodles*
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 8 (8-inch) rice-paper rounds plus additional in case some tear*
- 48 fresh cilantro leaves (from about 1 bunch)
- 48 fresh mint leaves (from about 1 bunch)
- 1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
- 3 scallions, cut into 3-inch-long julienne strips
- 1 pound firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
- Thai Peanut Sauce for dipping
Roasted Butternut Squash, Ginger & Shallot Soup
By KDCooks
Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe
- 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 4 large shallots, peeled and halved
- 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
- 2 1/2 cups fat-free, less-sodium chicken broth
- Cracked black pepper (optional)
Asiago Dip
By KDCooks
Very similiar to Rock Bottom's Asiago Dip
- 1 cup light mayo
- 1/2 green onion, sliced
- 1/4 cup grated parmesan or asiago cheese
- 1/3 cup sliced mushrooms, sauteed
- 1/4 cup sundried tomatoes, diced
- 8 oz light sour cream
- 1 TBS grated parmesan
- toasted baguette or beer bread slices
Stuffed Celery Bites
By KDCooks
Mix all cheese, garlic and cream cheese together
- 2 tablespoons pine nuts
- 1/4 cup shredded sharp cheddar cheese
- 8 stalks celery
- 1 clove garlic, minced
- Celery leaves (optional)
- Nonstick cooking spray
- 1 8-ounce tub cream cheese with dried tomato or cream cheese
Mom's Zucchini Bread
By KDCooks
1) Grease two 8½“ x 4½” loaf pans (or mini loaf pans)
- 1 cup canola oil
- 2 cups sugar (can be substituted with 1 cup of Splenda)
- 3 eggs, slightly beaten
- 2 to 3 cups raw zucchini, large seeds removed, unpeeled, grated
- 2 teaspoons vanilla
- 3 cups flour
- 11/2 to 13/4 teaspoons baking soda (depending on quantity of
- zucchini)
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 11/2 teaspoons cinnamon
- 1 to 2 pinches ground nutmeg
- 3/4 cup walnuts or pecans, chopped
Pine Bark Candy (Maureen Caulfield)
By KDCooks
Maureen Caulfield - 2011 Cookie Exchange
- 1 cup brown sugar
- 2 sticks butter
- 12 oz. chocolate chips
- Saltine crackers
Spicy Avocado Chicken Enchiladas
By KDCooks
Preheat oven to 375°F. In a medium sauce pan, melt butter over medium-high heat
- for the sauce:
- 1 tablespoon butter
- 1 Serrano pepper, minced
- 2 garlic cloves, minced
- 1 tbsp flour
- 1 cup chicken stock
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 1/4 cup chopped cilantro
- 1 cup medium salsa verde
- 1/2 cup fat free sour cream
- for the enchiladas:
- 3 cups chopped cooked chicken breasts (about 4 breasts)
- 8 oz Cabot Monterrey Jack Cheese, shredded & divided
- 1 small yellow onion, chopped
- 3 avocados, peeled and chopped
- 8-10 flour tortillas
Pate a Chou (Cream Puffs) with Pastry Cream (L'Academie de Cuisine)
By KDCooks
From Culinary Skills Lab - Sweets I/Pastry - 11/7/11
- For Cream Puffs:
- 1 cup water
- 2 oz butter
- 4 oz flour
- 4 eggs
- pinch of salt
- For Pastry Cream:
- 1 heaing TB corn starch
- 1/2 cup granulated sugar
- 3 egg yolks
- 1 cup milk
- 1 tsp vanilla
Bow-tie Pasta with Creamy Wild Mushroom Sauce
By KDCooks
From Cooking Light
- 8 oz uncooked farfalle (bow tie pasta)
- 1/2 tablespoon butter
- 6 ounces presliced exotic mushroom blend
- 1/4 cup chopped onion
- 1/8 cup finely chopped shallots
- 1 clove minced garlic
- 3/4 teaspoons salt, divided
- 1/8 teaspoon freshly ground black pepper
- 1/8 cup dry white wine
- 1/4 cup whipping cream
- 1/4 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 1 tablespoons chopped fresh parsley
- Minced fresh parsley (optional)
Grilled Steak Salad Pizza
By KDCooks
Preheat grill to medium-high
- 2 NY Strip Steaks
- Fresh Pizza Dough
- 1 1/2 cups Italian shedded cheese
- 1/2 cup crumbled Blue Cheese
- 3 cups Arugula salad mix
- 1 1/2 cup grape tomatoes - halved
- 1/3 cup red onion, thinly sliced, quartered
- 1/4 cup balsamic vinegar
- 1 TB honey
- 1 1/2 TB Olive Oil
- 1 garlic clove, minced