KDCooks' profile page
Recipes
Monte Cristo Croque Monsieur
By KDCooks
In a saucepan, melt 2 tablespoons butter over medium heat
- 4 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- Salt and pepper
- Ground nutmeg, to taste
- 1 tablespoon Dijon mustard
- 8 slices white bread
- 12 deli-thin slices baked ham
- 4 slices emmentaler Swiss cheese
- 2 large eggs
Sauteed Spinach with Orange and Almond (L'Academie de Cuisine)
By KDCooks
Culinary Skills Lab - Fruit & Nuts - 3/26/12
- ~2 lbs fresh baby spinach leaves
- 2 TB olive oil
- 3 cloves, garlice, sliced very thin
- two oranges
- 1/2 cup thinly sliced almonds, lightly toasted
- pinch of salt
Herb Cheese–Stuffed Mushrooms with Bread Crumbs
By KDCooks
Preheat the oven to 400°
- 24 large cremini mushrooms (1 1/2 pounds), stems discarded
- Extra-virgin olive oil
- 4 oz Garlic & Herb Cheese Spread (such as Rondele)
- 1 ounces goat cheese, softened
- 2 ounces cream cheese, softened
- 2 cloves garlic, minced
- 1 TB fresh parsley, chopped
- Kosher salt and freshly ground pepper
- 1/4 cup panko bread crumbs
Tomato Stack Salad with Corn and Avocado
By KDCooks
Preheat the grill to high heat
- 2 bacon slices, halved
- 1/4 cup low-fat buttermilk
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh basil
- 2 tablespoons canola mayonnaise
- 2 teaspoons cider vinegar
- 1 garlic clove, minced
- 1/2 teaspoon freshly ground black pepper, divided
- 2 ears shucked corn
- Cooking spray
- 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
- 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
- 1/8 teaspoon kosher salt
- 1/2 ripe peeled avocado, thinly sliced
- 4 teaspoons extra-virgin olive oil
Tomato, Corn and Avocado Salad
By KDCooks
This is the best summer salad as a side dish to any entree from the grill!
- 2 cups frozen corn
- 1 avocado, cut into 1/2-inch cubes
- 1 pint grape tomatoes, halved
- 1/2 cup finely diced red onion
- 1/2 tablespoon cilantro, chopped
- 2 tablespoons of Good Seasons Italian dressing
- Salt & Pepper
Little Cherry Cheesecakes
By KDCooks
- 2 (8 ounce) packages cream cheese
- 3/4 cup sugar
- 2 eggs
- 1 Tablespoon lemon juice
- 20 vanilla wafers
- 1 can of Cherry Pie Filling
Spiked Watermelon Salad
By KDCooks
Place watermelon in large bowl
- 1 8-pound watermelon, peeled, cut into 1-inch pieces (about 16 cups)
- 1 cup fresh lemon juice
- 2/3 cup sugar
- 1/2 cup vodka
- 6 tablespoons crème de cassis
- 1/4 cup chopped fresh mint
Chopped Iceberg Wedge (Food Network Magazine)
By KDCooks
Recipe courtesy of The Mermaid Oyster Bar for Food Network Magazine
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons horseradish
- 1 or 2 dashes Worcestershire sauce
- Kosher salt
- 6 thick strips smoked bacon, cut into 1-inch pieces
- 1 head iceberg lettuce
- 6 cherry tomatoes, halved
- 4 scallions, thinly sliced
- 1/2 cup crumbled blue cheese
- Freshly ground pepper
- 1 tablespoon chopped fresh parsley
Grilled Shrimp Caesar Salad
By KDCooks
From Culinary Skills Lab - Salads - 10/24/11
- Caesar Dressing:
- 2 Heads Romaine Lettuce, cut across into 1" pieces
- 1/2 cup fresh grated parmesan cheese
- 1 lb. 20-24 count shrimp, peeled and de-veined
- 3 cloves garlic, chopped
- 1 TB lemon juice
- 2 TB olive oil
- Red pepper flakes, small pinch
- 1 egg yolk
- 1 TB dijon mustard
- 1 TB red wine vinegar (or lemon juice) OR half of each
- 1 tsp crushed garlic
- 1 tsp crushed anchovy
- 1/2 cup olive oil
- salt & pepper
Tortellini with Pumpkin Alfredo Sauce
By KDCooks
Bring a large pot of salted water to a boil
- Kosher salt
- 2 9-ounce packages cheese tortellini
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped
- 1/2 cup canned pure pumpkin
- Pinch of freshly grated nutmeg
- 1 1/4 cups heavy cream
- 1/4 cup grated parmesan cheese, plus more for topping
- Freshly ground pepper
- Chopped fresh parsley, for topping (optional)