Keledru's profile page
Recipes
Chicken Cordon Bleu I
By keledru
Directions Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 slices Swiss cheese
- 4 slices cooked ham
- 1/2 cup seasoned bread crumbs
Chicken and Gnocchi Soup
By keledru
Directions Heat olive oil in a large pot over medium heat
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 carrots, shredded
- 1 pound cooked, cubed chicken breast
- 4 cups chicken broth
- 1 (16 ounce) package mini potato gnocchi
- 1 (6 ounce) bag baby spinach leaves
- 1 tablespoon cornstarch (optional)
- 2 tablespoons cold water (optional)
- 2 cups half-and-half cream
- salt and ground black pepper to taste
Quisine eNewsletter
By keledru
My Soup Prep Tips
- 2 Tbsp olive oil
- 2 tsp garlic, minced
- 2-1/2 cups leeks, thinly sliced
- 3 stalks celery, thinly sliced
- 1 cup carrots, medium diced
- 1 cup red skin potatoes, medium diced
- 1 (15-oz) can diced tomatoes with liquid
- 1-1/2 cups canned pumpkin puree
- 5 cups vegetable stock
- 1-1/2 tsp dried oregano
- 1 tsp cumin
- 1 tsp smoked paprika
- 1-1/2 cups cooked lentils
- 1 (15-oz.) can white beans, with liquid
- 3/4 cup fresh green beans, snapped in half
- 1/2 cup canned roasted red peppers, chopped
- 2 Tbsp fresh sage, chopped
- Chicken
- 2-1/2 –3 lbs chicken pieces, skin removed
- 2 Tbsp olive oil
- 4 cups chicken broth
- 1 can cream of chicken soup
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 3 medium carrots, chopped
- 1 cup of peas, frozen or fresh
- 1 bay leaf
- 1-1/2 tsp seasoned salt
- 1/2 tsp peppers
- 1/2 tsp rosemary
- 1/2 tsp thyme
- Dumplings
- 2 cups baking mix
- 1/2 cup milk
Nut Fingers
By keledru
Preheat oven to 375 degrees
- 3/4 cup butter
- 1/4 cup confectioners sugar
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp water
- 1 tsp vanilla extract
- 1-1/2 cups confectioners sugar for coating
Provencal Tomatoes
By keledru
Inspired by Julia Child, Copyright, 2002, Barefoot Contessa Family Style, All rights reserved
- 6 ripe tomatoes (2 1/2 to 3-inches in diameter)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
- 1/4 cup minced scallions, white and green parts (2 scallions)
- 1/4 cup minced fresh basil leaves
- 2 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons minced garlic (2 cloves)
- 1/2 teaspoon fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- 1/2 cup grated Gruyere cheese
- Good olive oil
Cajun Crawfish and Shrimp Etouffe
By keledru
Directions Heat the oil in a heavy skillet over medium heat
- 1/3 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 small green bell pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 fresh tomatoes, chopped
- 2 tablespoons Louisiana-style hot sauce
- 1/3 teaspoon ground cayenne pepper (optional)
- 2 tablespoons seafood seasoning
- 1/2 teaspoon ground black pepper
- 1 cup fish stock
- 1 pound crawfish tails
- 1 pound medium shrimp - peeled and deveined
Tex-Mex Burger with Cajun Mayo
By keledru
Directions Preheat grill for medium-high heat
- 1/2 cup mayonnaise
- 1 teaspoon Cajun seasoning
- 1 1/3 pounds ground beef sirloin
- 1 jalapeno pepper, seeded and chopped
- 1/2 cup diced white onion
- 1 clove garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 4 slices pepperjack cheese
- 4 hamburger buns, split
- 4 leaves lettuce
- 4 slices tomato
Jalapeno Soup
By keledru
Heat 3 tbsp butter in skillet over medium-high heat
- 3 tbsp butter
- 2 cups finely chopped carrots
- 2 cups finely chopped onion
- 1 cup finely chopped green bell pepper
- 4 jalapeno chilies (about 1/2 cup) or to taste, seeded and finely chopped
- 5 tbsp butter
- 5 tbsp flour
- 8 cups chickken stock (canned broth is fine)
- 1/3 cup grated cheddar cheese
- 1/3 cup grated Monterrey Jack cheese
Baked Coconut Shrimp
By keledru
Directions Preheat an oven to 400 degrees F (200 degrees C)
- 1 pound large shrimp, peeled and deveined
- 1/3 cup cornstarch
- 1 teaspoon salt
- 3/4 teaspoon cayenne pepper
- 2 cups flaked sweetened coconut
- 3 egg whites, beaten until foamy
Herbed Flatbread
By keledru
Roll out pizza dough to about 1-inch thick
- 1 (16-ounce) ball pizza dough (purchased from local pizza parlor or supermarket)
- 1/2 red onion, thinly sliced
- 2 tablespoons roughly chopped fresh lemon thyme leaves
- 2 tablespoons roughly chopped fresh rosemary leaves
- 2 tablespoons olive oil, plus more for coating bowl
- 4 tablespoons butter
- 2 cloves garlic, smashed
- Kosher salt