KDCooks' profile page
Recipes
Totelloni in Mushroom-Parmesan Broth (Food Network)
By KDCooks
Food Network - April 2014
- For the pasta:
- 2 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 3 tablespoons extra-virgin olive oil
- For the filling:
- 10 ounces mixed wild mushrooms
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 3/4 cup fresh ricotta cheese
- 1/3 cup chopped fresh chives
- 1/3 cup chopped fresh parsley
- 1/4 cup grated parmesan cheese
- 1 large egg yolk
- Pinch of freshly grated nutmeg
- For the broth:
- 3/4 cup dried porcini mushrooms (about 3/4 ounce), rinsed
- 1 onion, quartered
- 1 carrot, roughly chopped
- 2 stalks celery, roughly chopped
- 1 large piece parmesan cheese rind
- 5 sprigs parsley, plus chopped leaves for topping
- 3 sprigs thyme
- 1 teaspoon black peppercorns
- Kosher salt
- 1 wide strip of lemon zest
- Chopped fresh chives, for topping
Spicy Mint Beef (Food network magazine)
By KDCooks
In a large skillet, heat the oil over medium-high heat
- 3 tablespoons vegetable or canola oil
- 4 cloves garlic, minced
- 2 to 3 Thai chiles (such as prik kee noo) or serrano chiles, stemmed and thinly sliced
- 1 pound flank steak, very thinly sliced
- 3 medium shallots, thinly sliced
- 1 red bell pepper, cut into 1/8-inch-thick slices
- 1/4 cup fish sauce
- 2 tablespoons sweet soy sauce
- 2 tablespoons black soy sauce
- 1 tablespoon chili paste in soybean oil
- 1 1/2 cups chopped fresh Thai basil leaves (or regular basil)
- 1 cup whole fresh mint leaves
- White rice, for serving
Chip-Crusted Fish Fillets (Cooking Light)
By KDCooks
1. Preheat oven to 400°. 2
- 4 (6-ounce) cod fillets (or other firm white fish)
- 2 teaspoons canola mayonnaise
- 1/8 teaspoon salt
- 1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed
- 1/2 cup light ranch dressing
Hoppin John
By KDCooks
My variation of Cooks Illustrated recipe
- Butter for greasing baking dish
- 1 TB oil
- 4 slices bacon, diced
- 1 medium onion
- 1/4 cup green pepper, minced
- 1/4 cup celery, chopped
- 3 medium cloves
- 1 1/2 cups brown rice
- 1 1/2 tsp fresh thyme leaves
- 1/2 tsp red pepper flakes
- 2 bay leaves
- 2 cups chicken stock
- 1 tsp salt
- black pepper
- (1) 10 oz. bag frozen black-eyed peas, thawed and rinsed or 1 can.
- 2 tsp minced fresh parsley
- Hot Sauce
Onion Jam
By KDCooks
Heat the olive oil in a large skillet over medium-low heat
- 6 tablespoons olive oil
- 2 large red onion, sliced
- 6 tablespoons brown sugar
- 1/4 cup red wine vinegar
- 6 tablespoons water
Arugula Pesto Pasta with Ricotta and Bacon (Rachel Ray)
By KDCooks
From Rachel Ray Maganize (Aug 2010)
- 8 cups arugula (about 6 ounces)
- 1 cup basil leaves
- 1/2 cup each pine nuts and grated parmesan cheese
- 2 cloves garlic
- 1 1/2 teaspoons salt
- 2/3 cup extra-virgin olive oil
- 1/2 pound trimmed asparagus
- 1 pound pasta (such as campanelle or farfalle)
- Fresh ricotta cheese
- Crumbled crisp-cooked bacon
Bobby’s Baked Tilapia with Garlic and Lime
By KDCooks
Preheat oven to 375 degrees F
- Butter cooking spray
- 4 (6 to 8-ounce) tilapia fillets
- 1 teaspoon Paula Deen Silly Salt
- Freshly ground black pepper
- 1 lime, finely grated zest and juice
- 2 tablespoons butter
Tomato-Ricotta Bruschetta
By KDCooks
Quick & easy appetizer
- 1 pt. grape tomatoes $
- Click to see savings
- 1 tablespoon honey
- 1 1/2 teaspoons olive oil
- 1/4 teaspoon salt
- Baguette slices, toasted
- Ricotta cheese
- Fresh basil leaves, thinly sliced
Easy Stovetop Mac and Cheese (Cooking Light - April 2013)
By KDCooks
Serve with a nice green salad
- 8 ounces large elbow macaroni
- 2 cups 1% low-fat milk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- Dash of ground red pepper
- 3 ounces light processed cheese, shredded (such as Velveeta Light; about 3/4 cup)
- 2.5 ounces extra-sharp cheddar cheese, shredded (about 2/3 cup)
- 1/4 teaspoon kosher salt
- Cooking spray
- 1/4 cup fresh breadcrumbs
Easy Blender Salsa
By KDCooks
This so easy & good! Makes a lot too
- 1- 14 oz can diced tomatoes
- 1- 10 oz can orginal Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime