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Recipes
Molten Chocolate Cakes
By kddozier
1. Heat oven to 450°F. Grease bottoms and sides of 6 (6-oz) custard cups with shortening; dust with cocoa
- Unsweetened baking cocoa
- 6 oz semisweet baking chocolate, chopped
- 1/2 cup plus 2 tablespoons butter or margarine
- 3 whole eggs
- 3 egg yolks
- 1 1/2 cups powdered sugar
- 1/2 cup Gold Medal® all-purpose flour*
- Additional powdered sugar, if desired
- Sugared kumquats, if desired
Posh Squash
By kddozier
Cook squash and onion. Drain and cool slightly
- 2 lbs yellow squash, sliced
- 1 cup mayo
- 1 cup grated parmesan cheese
- 1 small onion, chopped
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup breadcrumbs
- 1 TBS butter, melted
Eggs Benedict Casserole Recipe
By kddozier
Place half of the bacon in a greased 13-in
- 3/4 pound Canadian bacon, chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 eggs
- 2 cups 2% milk
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter, melted
Slow Cooker Potato and Double-Corn Chowder
By kddozier
1.In 3- to 4-quart slow cooker, mix all ingredients
- 1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
- 1 can (15.25 ounces) Green Giant® whole kernel corn, undrained
- 1 can (14.75 ounces) Green Giant® cream-style corn
- 1 can (12 ounces) evaporated milk
- 1 medium onion, chopped (1/2 cup)
- 8 slices bacon, cooked and crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
Dana's Caesar Dressing
By kddozier
Mix all ingredients together well in a jar
- 1 tube anchovy paste
- 2 squeezes garlic paste
- 1 shake worchestershire sauce
- 1 squirt Dijon
- 5 drops sriracha
- lemon juice
- 1/4 - 1/3 c olive oil
- 1 egg
Hot Fudge Cake
By kddozier
Preheat oven to 350. Mix 3/4 cup sugar, flour, 3 TBS cocoa, baking powder and salt
- 1-1/4 c sugar
- 1 c flour
- 7 TBS cocoa
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 c milk
- 1/3 c butter, melted
- 1-1/2 tsp vanilla
- 1/2 c brown sugar
- 1-1/4 c hot water
Garlic and Cheese Orzo
By kddozier
Fill a large pot with water and place over high heat to boil the pasta
- 1 .In 3- to 4-quart slow cooker, mix all ingredients.
- 2 .Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
- Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, foll
- (Total time will vary with appliance and setting.)
Grilled Vegetable Platter with Picnic Vinaigrette
By kddozier
Prepare a medium-hot fire in a grill
- 1 shallot, finely chopped
- 2 Tbs. red wine vinegar
- 1 Tbs. fresh lemon juice
- 1 tsp. Dijon mustard
- 6 Tbs. olive oil
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh basil
- Salt and freshly ground pepper, to taste
- 2 red bell peppers
- 2 yellow bell peppers
- 4 Asian eggplant
- 4 zucchini
- 18 asparagus spears, trimmed and peeled, if
- desired
- 6 plum tomatoes, halved lengthwise
- 1/4 cup assorted finely chopped fresh herbs,
- such as flat-leaf parsley and basil
Vinaigrettes
By kddozier
SEE ABOVE
- Traditional Italian Vinaigrette
- Vinaigrettes in Italy are more acidic than their French counterparts. You can embellish this simple vinaigrette with chopped fresh herbs such as oregano or marjoram, a pinch of red chili flakes and a
- 1/4 cup red wine vinegar
- Salt and freshly ground pepper, to taste
- 1/3 cup extra-virgin olive oil
- In a mixing bowl, combine the vinegar, salt and pepper. Add the oil in a slow, steady stream, whisking constantly until smooth and blended. Adjust seasonings as needed.
- Traditional French Vinaigrette
- A simple vinaigrette is made solely of oil, vinegar and a little seasoning. The addition of Dijon mustard is standard in many classic French vinaigrette recipes. Chopped fresh herbs, ground spices, an
- 2 Tbs. Champagne or white wine vinegar
- 2 Tbs. Dijon mustard
- Salt and freshly ground pepper, to taste
- 6 Tbs. extra-virgin olive oil
- In a small mixing bowl, combine the vinegar, Dijon mustard, salt and pepper and whisk to blend. Add the oil in a slow, steady stream, whisking constantly until smooth and blended. Adjust seasonings as
- Balsamic Vinaigrette
- Balsamic vinaigrette drizzled over ripe garden tomatoes, fresh mozzarella and basil is always a seasonal favorite. It also makes a sweet marinade for grilled chicken breasts or pork tenderloin.
- 3 Tbs. aged balsamic vinegar
- 1 Tbs. Dijon mustard
- Pinch of garlic
- 2 Tbs. extra-virgin olive oil
- 3 Tbs. canola oil
- Salt and freshly ground pepper, to taste
- 1 Tbs. finely chopped fresh basil
- In a small bowl, combine the balsamic vinegar, mustard and garlic and whisk to blend. Add the oils one at a time in a slow, steady stream, whisking constantly until smooth and blended. Season with sal
- Makes about 2/3 cup.
Grilled Romaine
By kddozier
Toss romaine in dressing. Grill romaine, turning until marked and slightly wilted, about 1-2 minutes
- 1 head romaine, quartered lengthwise
- 1/4 c olive oil
- 2 tsp dried oregano
- 1 TBS red onion, minced
- 1 tsp minced garlic
- 1/4 tsp red pepper flakes
- kosher salt to taste
- juice of 1 lemon
- anchovy paste, optional