KDCooks' profile page
Recipes
Waldorf Pasta Salad
By KDCooks
Pasta Salad based on the Waldorf Salad
- 8 oz. penne pasta
- 1/2 cup light mayonnaise
- 1/4 cup low-fat plain yogurt
- 1/4- 1/2 cup honey mustard
- (1 tablespoons fresh lemon juice)
- 1 clove garlic minced
- 4 Granny Smith apples, cored, cut into 1/2-inch cubes
- 1 cup very thinly sliced celery
- 2 TB Red Onion, thinly sliced, chopped
- 1/2 cup walnuts
Buffalo and Blue Cheese Chicken Salad
By KDCooks
Combine mayonnaise, cheese, hot sauce, dressing, celery, and carrot in large bowl
- 3 tablespoons hot sauce (recommended: Franks Red Hot)
- 1 carrot , peeled and chopped fine
- 2 tablespoons bottled blue cheese salad dressing
- 2 celery ribs
- 1/2 cup mayonnaise
- Salt and pepper
- 5 cups cooked boneless, skinless chicken breast (or purchased rotissierie chicken, chopped)
- 1/4 cup crumbled blue cheese (recommended: Stella)
- Onion Rolls (such as Pepperidge Farms)
Pork Tenderloin with Apple-Cranberry Chutney
By KDCooks
Great Cold Weather Dish!
- Pork:
- 2 lbs. pork tenderloin, trimmed of all visible fat
- 1 TB Dijon or Country Dijon mustard
- 1 TB Olive Oil
- 2 cloves garlic, minced or crushed
- ½ teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Salt & Pepper
- Chutney:
- 1 cup Apples (I used Golden Delicious) - chopped
- 1 cup Cranberries, fresh whole
- 1 cup Red onion, chopped
- 1 cup Apple juice, unsweetened
- 1 TB Cider Vinegar,
- 1/2 cup Brown Sugar packed
Creamy Cucumber Salad (Ina Garten)
By KDCooks
Mix the cucumbers, red onions, and 3/4 tablespoon of salt in a bowl
- 2 English cucumbers, thinly sliced
- 1 small red onions, thinly sliced in half rounds
- Kosher salt
- 1-2 cups plain Greek yogurt
- 1/2 cup (4 ounces) sour cream
- 1 tablespoons champagne vinegar or white wine vinegar
- 1/4 cup minced fresh dill
- 1/2 to 1 teaspoon freshly ground black pepper
Chrissy's Egg Rolls
By KDCooks
This isa “non recipe” recipe
- 1/2 lb. ground pork
- 1/2 lb. ground beef
- 1/2 small head of shredded cabbage
- shredded carrots - add until you think enough
- 1/2 can water chestnuts
- ~5 thinly sliced scallions (white & green part)
- Bean Sprouts - add until you think enough
- Soy Sauce
- Garlic Powder
- Egg Roll Wrappers
- Canola or Vegetable Oil
Crispy Chicken Fingers with Honey Mustard Sauce
By KDCooks
Preheat oven to 400 degrees F
- For mustard sauce:
- 11/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces or tenderloins
- 1/2 cup lowfat buttermilk
- Cooking spray
- 4 cups cornflakes cereal
- 1/4 teaspoon salt
- Freshly ground pepper
- Honey-Mustard Sauce:
- 1/2 cup Dijon mustard
- 1 tablespoon mayonnaise
- 3 tablespoons honey
Greek Layered Dip
By KDCooks
I had this at a Bridal shower and it was delicious (and somewhat healthy!)
- 1 8-oz. container chive & onion cream cheese, softened
- 1 1/2 c. hummus
- 1 c. seeded, diced cucumbers
- 1 c. seeded, diced tomatoes
- 1/2 c. chopped Kalamata olives (optional)
- 1/3 c. chopped green onions (about 3 green onions completely chopped)
- 1/2 c. crumbled Feta cheese
- 1/8-1/4 c. minced fresh parsley
- Greek Seasoning/Oregano
Herbed Roast Pork Tenderloin (Americas Test Kitchens)
By KDCooks
Adjust oven rack to lower-middle position and heat the oven to 400 degrees
- 4 TB unsalted butter, softened
- 2.5 TB whole grain dijon mustard (Grey Poupon Country Dijon)
- 6 garlic cloves, minced
- 2 TB fresh thyme, minced
- 4 tsp fresh sage, chopped
- 2 tsp grated lemon zest, plus 2 tsp fresh lemon juice
- salt & pepper
- 2 lbs pork tenderloin, trimmed
- 4 tsp vegetable oil
Herbed Goat Cheese Sandwiches (Barefoot Contessa)
By KDCooks
From Barefoot Contessa's Parties!
- For the spread:
- 8 ounces cream cheese, at room temperature
- 10 1/2 ounces montrachet or other mild goat cheese, at room temperature
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1/2 teaspoon minced fresh thyme leaves
- 3 tablespoons minced fresh parsley
- 5 to 6 tablespoons milk, half-and-half or heavy cream
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the sandwiches:
- 2 loaves 7-grain bread, thinly sliced
- 1 hothouse cucumber, not peeled
Kung Pao Calamari
By KDCooks
For the kung pao sauce: Mix the plum sauce, 1/2 cup water, rice wine vinegar, chili garlic sauce, sesame oil, both ...
- Kung Pao Sauce:
- 1/2 cup plum sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon roasted chili garlic sauce
- 1/2 tablespoon sesame oil
- Pinch black sesame seeds
- Pinch white sesame seeds
- fresh cilantro, chopped fine
- Calamari:
- 1/2 pound cleaned calamari (fresh or frozen), cut into 1/4-inch-thick rings
- 3 ounces sliced hot pepper rings, drained
- 3 ounces dry roasted peanuts
- 3 chopped scallions
- Lemon wedges, for garnish, optional
- Flour Dredge (or substitute your favorite store-bought fish fry mix):
- corn flour
- 1 tsp baking powder
- Salt and ground pepper