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Recipes
Stuffed Pork Chops
By kddozier
Heat 1 tablespoon oil in large saucepan over medium heat
- •2 tablespoons olive oil
- •2 cloves garlic, chopped
- •1 bag (6 ounces) baby spinach
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 teaspoon dried Italian seasoning
- •1/4 pound capocollo (spicy Italian ham), cut into small dice
- •1/4 pound provolone cheese, cut into small dice
- •1 egg, lightly beaten
- •4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)
Apple, Bacon, and Leek Bread Pudding
By kddozier
1. Preheat oven to 400 degrees F
- 1 1-lb. herbed country bread or other crusty country bread cut into 3/4-inch cubes
- 8 oz. bacon
- 2 8-oz. pkg. sliced fresh mushrooms
- 4 large leeks, white and tender green parts only, cut into 3/4-inch pieces
- 4 cloves garlic, minced
- 3 Granny Smith apples (1 lb.) or pears, cored and cut into wedges
- 6 eggs, lightly beaten
- 5 cups milk
- 6 oz. aged provolone cheese, shredded
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
Rosemary Shortbread Cookies
By kddozier
1.In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy
- 1 1/2 cups unsalted butter
- 2/3 cup white sugar
- 2 tablespoons chopped fresh rosemary
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons white sugar for decoration
Cole Slaw
By kddozier
Mix all dressing ingredients
- DRESSING:
- 4 cups shredded cabbage
- 1/2 cup carrots, shredded
- 2 TBS chopped onion
- 1/2 cup mayo
- 1 tsp celery seed
- 1 TBS white vinegar
- 2 tsp sugar
- 1/4 tsp salt
Beef Dip
By kddozier
Brown meat, onions and peppers
- 1 lb ground round
- 1/4 cup chopped onion
- 1/2 cup chopped green or red pepper
- 2 - 3 oz pkg cream cheese
- 1/4 cup ketchup
- 1/4 tsp pepper
- 1/2 tsp oregano
- 1/4 cup tomato paste
- 1 tsp garlic salt
- 2 TBS parmesan cheese
Dump Cake
By kddozier
Grease 9 x 13 pan. Pour fruit filling in bottom of pan
- 1 can fruit pie filling
- 1 20 oz. can crushed pineapple, reserve juice
- 2 sticks melted butter
- 1 yellow cake mix
- chopped nuts, optional
Rice Pilaf
By kddozier
Melt butter in sauce pan. Add uncooked egg noodles and brown in butter
- 1 stick butter
- 1 cup fine egg noodles, uncooked
- 1/2 cups white rice
- 3 cups water
- 3 chicken bouillon cubes
- Pepper to taste
Provencale Tarts
By kddozier
1. Thaw puff pastry according to package directions
- 1/2 of a 17.3-ounce package frozen puff pastry (1 sheet)
- 1/3 cup purchased tapenade
- 8 cherry tomatoes, quartered
- 1/2 of an 8-ounce package crumbled feta cheese
- Fresh herb sprigs (optional)
Lentil Soup (Alton Brown)
By kddozier
Place the olive oil into a large 6-quart Dutch oven and set over medium heat
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
Stuffed Mushrooms
By kddozier
Mix all ingredients together
- 24 button mushrooms
- 1-10 oz frozen chopped spinach, thawed
- 1/2 cup parsley, chopped
- 1/2 cup parmesan cheese
- 1/2 cup chopped green onions
- 4 oz Feta cheese, crumbled