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Recipes
Mini Yorkshire Puddings with Roast Beef
By KDCooks
Make batter: In a blender blend batter ingredients until smooth and transfer to a bowl
- For Yorkshire pudding batter
- 1 cup plus 2 tablespoons milk
- 2 large eggs
- 1 large egg yolk
- 1 cup all-purpose flour
- 1 teaspoon salt
- freshly ground black pepper to taste
- 3/4 cup vegetable oil
- 3/4 cup sour cream
- 1 tablespoon plus 1 teaspoon drained bottled horseradish
- 1 teaspoon chopped fresh flat-leafed parsley (wash and dry before chopping)
- 1/2 Pound cooked rare roast beef, slices 3/8 inch thick and slices cut into 1-inch pieces
Spinach, Red Pepper, and Sausage Stuffed Fillet of Beef
By KDCooks
In a large skillet over medium-high heat, melt the butter and add the sausage
- 2 tablespoons unsalted butter
- 4 ounces Italian sausage, crumbled
- 1 medium onion, sliced
- 1 red pepper, cut into 1/2-inch strips
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 6 ounces fresh spinach
- 2 TBS+ light cream cheese
- 1/4 cup fine dry bread crumbs
- 1 (3 pound) beef tenderloin
Nana's Beef Barbeque
By KDCooks
Brown ground beef. Add celery, tomato sauce and ketchup
- 1 lb hamburger meat
- 1 chopped celery
- 1 can tomato sauce
- 1 can tomato sauce filled with ketchup
- 1/2 cup chopped onion
- 1 teaspoon sugar
Spinach and Three Cheese Calzone
By KDCooks
For Filling: In a saute pan, heat oil over medium heat
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pound baby spinach, washed and dried
- Salt and pepper
- 15 ounces ricotta
- 1 cup grated Parmesan
- 1/2 cup shredded fontina
- 1 egg
- 1/2 teaspoon red pepper flakes
- (store bought dough or recipe below)
Shrimp Puffs (Food Network Magazine)
By KDCooks
Preheat the oven to 350 degrees F
- Cooking spray, for coating the muffin tin
- 1 7 1/2-ounce can refrigerator biscuits
- 1 cup shredded monterey jack cheese
- 1 scallion, white part and some green, chopped
- 1/2 cup mayonnaise
- 1/2 pound baby shrimp, cooked and peeled
- 1/2 teaspoon chopped fresh dill
Wheat Berry Salad (L'Academie de Cuisine)
By KDCooks
Culinary Skills Lab - April 2, 2012 Grains & Rice
- 1/2 cup wheat berries (use Bob's Red Mill Brand)
- 1 3/4 cup water
- 1/2 cup dried cranberries
- 1/3 cup chopped walnuts
- 1/2 cup thinly sliced spring onions
- 4 oz. goat cheese
- 2 TB balsamic vinegar
- 2 TB EVOO
- 1/2 tsp dijon mustard
- 1/2 tsp honey
Adobo Shrimp Tacos with BBQ Coleslaw (Paula Dean)
By KDCooks
Coleslaw: In a medium bowl, combine all of the ingredients
- Smoked BBQ Chipotle Coleslaw:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 2 limes, juiced
- 1 (16-ounce) package coleslaw mix
- 1/4 cup chopped fresh cilantro leaves, chopped
- 1 small bunch green onions, green tops only, thinly sliced (about 3 tablespoons)
- 1 tablespoon barbeque seasoning (recommended: Bruno's Smoked BBQ Chipotle Seasoning)
- Adobo Shrimp:
- Canola oil, for frying
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 pound medium shrimp (26/30 count), peeled and deveined
- 2 tablespoons adobo seasoning (recommended: Bruno's Dry Adobe Seasoning)
- 6 (8-inch) flour tortillas
Croissant Bread Pudding
By KDCooks
Slice croissants in half lengthwise; tear bottom halves of croissants into small pieces
- 9 large croissants
- 1/4 cup bourbon
- 1/3 cup golden raisins
- 8 large eggs
- 1 1/2 cups sugar
- 3 cups heavy cream
- 2 tablespoons vanilla extract
- 1/8 teaspoon salt
Mark's Thai Pasta Salad
By KDCooks
From Mark Stunkard (brought to Snopek Pool Gathering)
- 1 package vermicelli or Linguine
- 1/3 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1 tablespoon fish sauce or Soy sauce
- 1 tablespoon honey
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon salt
- 2 carrots grated
- 3 green onions, chopped
- 1 tsp Peanut Butter
- Dash of Cayenne Pepper, to taste
Basil Caprese Bites
By KDCooks
1. Prepare tortellini according to package directions
- 1 (9-oz.) package refrigerated cheese-filled tortellini
- 3 cups halved grape tomatoes
- 3 (8-oz.) containers fresh small mozzarella cheese balls
- 60 (6-inch) wooden skewers
- Basil Vinaigrette