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Recipes
Shrimp Spring Rolls w/ Peanut Sipping Sauce
By kddozier
To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper f...
- Spring Rolls:
- 2 tablespoons minced fresh ginger
- 1/4 cup hot water
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons sweet white miso
- 1/4 teaspoon red pepper flakes
- 3 ounces bean thread noodles, cooked and drained
- 1 cup finely shredded cabbage
- 1/3 cup grated carrot
- 1/4 cup sliced green onion
- 1/4 cup sesame seeds, toasted
- 16 cilantro leaves, whole
- 16 mint leaves, whole
- 1 pound shrimp, cooked, peeled and split in half lengthwise
- 16 (6-inch) round sheets rice paper
Easy Sticky Buns
By kddozier
Preheat the oven to 400 degrees F
- For the filling:
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
- nocoupons
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
Warm Cherry Tomato Salad
By kddozier
Heat a medium skillet over medium high heat
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 cloves garlic, chopped
- 2 pints cherry tomatoes, rinsed and stems removed
- 6 scallions, sliced on an angle
- 2 tablespoons kosher for Passover red wine vinegar, a generous splash
- Salt and pepper
- 1/2 cup coarsely chopped flat-leaf parsley
Green Bean Salad
By kddozier
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes
- •1/2 pound green beans, trimmed
- •2 tablespoons chopped walnuts
- •2 tablespoons finely chopped fresh parsley leaves
- •2 tablespoons chopped red onion
- •2 teaspoons walnut oil or olive oil
- •1 teaspoon red wine vinegar
- •1 teaspoon Dijon mustard
- •Salt and pepper
Overnight Brunch Egg Bake
By kddozier
Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray
- 24oz. (6 cups) shredded colby-Monterey Jack cheese blend
- 2tablespoons margarine or butter
- 1/3cup sliced green onions
- 1/2medium red bell pepper, chopped
- 1(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
- 8oz. cooked ham, cut into thin bite-sized strips
- 8eggs
- 1/2cup all-purpose flour
- 2tablespoons chopped fresh parsley
- 1 3/4cups milk
- Chopped red bell pepper, if desired
- Chopped fresh parsley, if desired
Baked Squash Gratin
By kddozier
Preheat the oven to 350 degrees F
- 1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan
- 1/4 cup purchased basil pesto
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing
Creamed Egg
By kddozier
Melt butter. Add flour and stir until smooth
- 1/2 stick butter
- 1 "scoop" flour
- 1 quart milk
- 6 hard-boiled eggs, sliced
- salt and pepper to taste
Omelet for Two
By kddozier
Preheat the oven to 350 degrees F
- 1/4 pound good thick-cut bacon
- 1 tablespoon unsalted butter
- 1 cup medium-diced Yukon gold potato
- 1/2 cup chopped yellow onion
- 1 tablespoon minced jalapeno pepper
- 5 extra-large eggs
- 2 tablespoons milk or cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped scallions, white and green parts
- 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish