KDCooks' profile page
Recipes
Creme Brulee (L'Academie de Cuisine)
By KDCooks
Culinary Skills Lab - Sweets II/Custards - 11/14/11
- 4 egg yolks
- 2 cups heavy cream
- 2.5 oz sugar
- Seeds from 1 Vanilla Bean
Middle Eastern Vegetable Salad
By KDCooks
Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to comb...
- Toasted Pita:
- 10 scallions, white and green parts, thinly sliced
- 1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
- 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
- 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh mint leaves
- 1/3 cup julienned fresh basil leaves
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1 tablespoon minced garlic (3 cloves)
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- 8 ounces good feta cheese, 1/2-inch-diced
- Toasted pita bread, for serving
- 1 package pita bread
- Olive Oil
- Kosher salt and freshly ground black pepper
Shrimp & Grits Casserole (Cooking Light)
By KDCooks
Bring chicken broth and salt to a boil in a large saucepan; add grits, stirring with a whisk
- 2 cups fat-free, less-sodium chicken broth
- 1/4 teaspoon salt
- 1/2 cup uncooked yellow stone-ground grits
- 1/4 cup (3 ounces) shredded reduced-fat cheddar cheese, divided
- 1/2 tablespoon olive oil
- 1/2 tablespoon butter
- 1/4 cup sliced green onions
- 1/4 cup diced red bell pepper
- 2 garlic cloves, minced
- 4-ounce package presliced mushrooms
- 1/2 pound peeled and deveined large shrimp, each cut into 3 pieces
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon grated lemon rind
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1 large egg whites
- Cooking spray
Lemon-Berry Icebox Cake (Food Network - July 2014)
By KDCooks
Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a m...
- 3 cups chopped strawberries (about 1 pound)
- 4 cups mixed berries ( raspberries, blueberries and/or blackberries; about three 1/2-pint containers)
- 2 tablespoons granulated sugar
- Finely grated zest and juice of 2 lemons
- 1 8 -ounce package cream cheese, at room temperature
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 3 cups cold heavy cream
- 2 6 -ounce packages lemon cookies
Spiked Watermelon Salad
By KDCooks
Great summer salad!
- 1 8-pound watermelon, peeled, cut into 1-inch pieces (about 16 cups)
- 1 cup fresh lemon juice
- 2/3 cup sugar (or 1/2 cup Splenda)
- 1/2 cup vodka
- 6 tablespoons crème de cassis
- 1/4 cup chopped fresh mint
Chicken Tamale Casserole
By KDCooks
Preheat oven to 400°. 2
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1 egg
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 (4-ounce) can chopped green chiles, drained or chopped jalapeno (for more heat)
- 1/2 can Rotel Tomato & chili peppers
- Cooking spray
- 1 (10-ounce) jar salsa verde sauce
- 2 cups shredded cooked chicken breast
- 1/2 cup light sour cream
Asian Chicken Tenders
By KDCooks
Preheat oven to 400 degrees
- For Dipping Sauce:
- 3 Boneless Chicken Breasts, sliced into 1 inch strips
- Flour
- 1 cup Panko Bread Crumbs
- 1/2 cup Honey Coated Pecans
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- Salt & Pepper
- 1 egg
- 1/2 cup skim milk
- 1 tsp honey
- dash of soy sauce
- Sweet Chili Sauce
- Sriracha Hot Sauce
Expresso Steak (Rachael Ray)
By KDCooks
Serve with Baked Zucchini and potatoes
- Espresso Marinade:
- 2 tablespoons olive oil
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons Worcestershire sauce
- 1 round tablespoon Dijon mustard
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon black pepper
- 1/2 About 1/2 teaspoon Espelette or cayenne pepper
- 1/8 About 1/8 teaspoon ground cinnamon
- 2 large cloves garlic, finely chopped or grated
- 1 shot espresso, cooled or about 1/2 cup brewed strong coffee, cooled
- 1 shallot, finely chopped or grated
- 2 pounds flank steak
Chocolate Peanut Butter Pie
By KDCooks
In saucepan, add butter, evaporated milk, chocolate, vanilla and melt over low heat
- Chocolate Sauce:
- Store-Bought Graham Cracker Crust
- 3 oz. Evaporated Milk
- 4 oz. bittersweet or semi sweet chocolate
- sugar, to sweeten as needed
- 1/2 tsp vanilla
- 1 tsp butter
- Peanut Butter Filling:
- 4 oz. Light Cream Cream Cheese, softened
- 1/2 tub of light Cool Whip
- 1/2 cup of peanut butter, softened
- Sugar, to sweeten as needed
Cucumber Relish (L'Academie de Cuisine)
By KDCooks
Culinary Skills Lab - Fish - 2/6/12 Chef/Instructor - Sandy Patterson - This is great relish served on grille...
- 2 Cucumbers - peeled, cut in half, seeded and diced
- 1 Yellow bell pepper - diced
- 1 small red pepper, diced
- 3 Roma tomatoes , seeds removed and diced
- 2 TB chopped cilantro leaves
- 1 jalapeno, seeded and finely chopped
- juice of 1 lemon
- 1 TB rice wine vinegar
- 1/2 tsp salt
- 1 tsp sugar