KatKD's profile page
Recipes
Cheese Straws
By KatKD
12/31/10 - rolled straws 1/4" thick x 1/2" x 6" and then scalloped crackers at 1/8" thick
- 1 2/3 cups unbleached all-purpose flour
- 1 1/4 teaspoons dry mustard
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 pound extra-sharp Cheddar cheese, coarsely grated (2 1/2 cups)
- 1 stick (4 ounces) unsalted butter, at room temperature
- 2 tablespoons water
Garlic Alfredo Sauce
By KatKD
Too yummy! Use 2% or Whole milk, or cream :D
- ONE RECIPE
- butter,
- 2 large garlic cloves, use microplane
- 2 tblsp flour,
- 3/4 cup chicken broth,
- 3/4 cup milk
- 2 tsp parsley flakes,
- salt and pepper
- parmesan cheese
- 1/3 RECIPE
- butter
- garlic, use microplane
- 2 t flour
- 1/4 c chicken broth
- 1/4 c milk
- 1/2 t parsley flakes
- S & P
- Parm
- 1/2 RECIPE
- butter
- garlic, use microplane
- 1 T flour
- 3/8 c chicken broth
- 3/8 c milk
- 1 t parsley flakes
- S & P
- Parm
Coq au Vin
By KatKD
Using a large Dutch oven, heat the olive oil then, if using, add the bacon
- 2 Tblspn olive oil
- 4 oz center cut (reduced fat) bacon, diced (optional)
- 6-8 boneless skinless chicken thighs
- Salt
- Pepper
- 2-3 carrots, peeled, cut into 1-inch pieces
- 1 small to medium-sizes onion, sliced
- 1 clove garlic, minced
- 2 tsp salt
- 1 tsp pepper
- ¼ cup Cognac or brandy
- 1 ½ cup dry red wine, such as a Pinot Noir or Cabernet Sauvignon – something you would drink
- 1 cup chicken stock
- 8-10 thyme sprigs
- 1 Tblspn butter, at room temperature
- 1 ½ Tblspn flour
- 8 oz frozen small whole onions
- 1 Tblspn olive oil
- 8 oz cremini or white mushrooms, stems removed, thick slice
Chicken Provencal "Stoup"
By KatKD
One medium soup pot preheated over medium high heat
- 2 medium carrots, peeled
- 2 cloves garlic, chopped
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 medium zucchini
- 1 small to medium red bell pepper, seeded
- 1 medium yellow skinned onion, peeled and halved
- Salt and pepper
- 1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
- 1 1/2 pounds small red skinned potatoes
- 1 cup dry white wine
- 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
- 1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
- 1 pound chicken tenders, diced
- 1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
- 2 tablespoons chopped flat-leaf parsley
- Crusty bread, to pass at table
Winter Minestrone
By KatKD
Heat the oil in a heavy large pot over medium heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 garlic cloves, minced
- 1 pound Swiss chard, or fresh spinach, stems trimmed, leaves coarsely chopped
- 1 russet potato, peeled, cubed
- 1 (14 1/2-ounce) can diced tomatoes
- 1 fresh rosemary sprig
- 1 (15-ounce) can cannellini beans, drained, rinsed
- 2 (14-ounce) cans low-sodium beef broth
- 1 ounce piece Parmesan cheese rind
- 2 tablespoons chopped fresh Italian parsley leaves
- Salt and pepper
Apple-Walnut Salad with Cranberry Vinaigrette
By KatKD
served with smoked turkey breast
- My version:
- 1/8 cup dried cranberries
- 1/4 cup white balsamic vinegar
- 1 tablespoon chopped red onion
- 2 pkts Splenda, drizzle Agave
- 3 T vegetable oil
- 10 cups mixed baby greens
- 1 red apple, large dice
- 1/2 cup chopped walnuts, toasted
- As written:
- 1/4 cup fresh or frozen cranberries, thawed
- 1/4 cup balsamic vinegar
- 1 tablespoon chopped red onion
- 1 small rib celery, sliced
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1 cup vegetable oil
- 10 cups mixed baby greens
- 2 Red Delicious apples, cored, thinly sliced
- 1/4 cup chopped walnuts/pecans
Rhubarb and Raspberry Crostata
By KatKD
Crust Combine both flours, sugar, and salt in a processor; blend for 5 seconds
- Crust
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 Tbsp. sugar
- 1/2 tsp. kosher salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
- 1 large egg
- 1 Tbsp. whole milk
- Filling
- 1/4 cup cornstarch
- 4 cups 1/2"-thick slices rhubarb (about 1-1 1/4 lb.)
- 1 6-oz. container fresh raspberries
- 2/3 cup sugar
- 1 large egg, beaten
- Raw sugar
- Sweetened whipped cream or vanilla ice cream (for serving)
Jalapeno Bites
By KatKD
Preheat the oven to 350 degrees F
- 1 8-ounce package cream cheese, softened
- 8 ounces Parmesan, grated (about 2 cups)
- 4 tablespoons seeded and chopped jalapeno peppers
- 1 large egg, beaten
- 3 cups dry plain breadcrumbs
- Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/jalapeno-bites-recipe/index.html?oc=linkback
Chicken Lombardy
By KatKD
I've tried this, but the picture looked yummy
- 8 oz package of sliced fresh mushrooms.
- 2 tbsps of melted butter.
- 6 skinned and boned chicken breasts.
- 1/2 cup of all purpose flour.
- 1/3 cup of butter.
- 1/2 cup of chicken broth.
- 1/2 tsp of salt.
- 1/8 tsp of pepper.
- 1/2 cup of shredded mozzarella cheese.
- 1/2 cup of parmesan cheese.
- 2 chopped green onions.
Cranberry Pine Nut Salad Dressing
By KatKD
Let dried cranberries marinate in the oil, vinegar, orange juice, and water to soften
- 5 T evoo
- 2 ½ T oj
- 2 ½ T balsamic
- 1 T water
- ¼ c dried cranberries
- 1 pkg Splenda
- ½ t salt
- 1-2 dashes ground allspice
- 1/8 c pine nuts (toasted, if you wish)
- ½ t fresh thyme leaves