Mkuchel's profile page
Recipes
Garlic Cheese Biscuits
By mkuchel
Recipe courtesy Paula Deen
- 1 1/4 cups biscuit mix
- 1/2 cup grated sharp Cheddar
- 1/2 cup water
- 1/2 stick unsalted butter, melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon dried parsley flakes
Creamy Lobster Pappardelle
By mkuchel
1. Cook pasta according to package directions, omitting salt and fat; drain
- 1 (8-ounce) package uncooked pappardelle (wide ribbon pasta)
- 2 cups dry white wine
- 1/2 cup no-salt-added chicken stock (such as Swanson)
- 1 thyme sprig
- 3 (5-ounce) American lobster tails
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons heavy whipping cream
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
Roasted Vegetables with Balsamic Glaze
By mkuchel
Country Dijon is a milder, creamier version of Dijon mustard
- 2 large sweet onions, peeled and cut into quarters
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- 8 ounces Brussels sprouts, trimmed and halved
- 1/2 medium butternut squash, peeled and diced
- 8 ounces carrots, peeled and cut on the bias into 1-inch slices
- 8 ounces fingerling potatoes, halved
- 1 head garlic, cloves separated and left unpeeled
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup vegetable broth
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 teaspoons country Dijon mustard (see description)
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
Blue Cheese Dressing
By mkuchel
Combine all ingredients and allow to sit in the refrigerator for four or more hours for the flavors to combine
- 1/4 c mayonnaise
- 1/4 c sour cream
- 1/4 c buttermilk
- 1 1/2 tsp fresh, finely chopped parsley
- 1 tsp fresh, chopped chives
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 6 oz of very good crumbled blue cheese (you can use more or less depending on your personal taste)
Potato Soup
By mkuchel
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered
- 6 slices Thin Bacon, Cut Into 1-inch Pieces
- 1 whole Medium Onion, Diced
- 3 whole Carrots, Scrubbed Clean And Diced
- 3 stalks Celery, Diced
- 6 whole Small Russet Potatoes, Peeled And Diced
- 8 cups Low Sodium Chicken Or Vegetable Broth
- 3 Tablespoons All-purpose Flour
- 1 cup Milk
- 1/2 cup Heavy Cream
- 1/2 teaspoon Salt, More To Taste
- Black Pepper To Taste
- 1/2 teaspoon Cajun Spice Mix
- 1 teaspoon Minced Fresh Parsley
- 1 cup Grated Cheese Of Your Choice
Fried Avocado Taco
By mkuchel
Directions Heat enough oil to come 3 inches up the sides of a Dutch oven until it reaches 375 degrees F
- Oil, for frying
- 2 cups instant flour, such as Wondra
- 1 cup beer
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 2 just-ripe avocados, sliced into wedges
- Agave Crema, recipe follows
- Eight 6-inch flour tortillas, lightly heated up on a griddle
- Baja Slaw, recipe follows
- Lime wedges, for serving
- 1 cup shaved green cabbage
- 1 cup shaved red cabbage
- 2 tablespoons chopped fresh cilantro
- 3 limes, juiced
- 1 Fresno chile, julienned
- 1 small mango, diced into 1/4-inch pieces
- Salt and pepper
- 1 cup Mexican crema or sour cream
- 1 tablespoon agave
- 1 teaspoon cumin
- Salt and freshly ground black pepper
Shrimp Fettuccine (cajun)
By mkuchel
Instructions Cook fettuccine according to package instructions
- 8 oz fettuccine
- 1 lb large shrimp, deshelled and deveined
- 1 tbsp cajun seasoning (you can find recipe here)
- 2 tbsp flour
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- salt and pepper to taste
- 1/2 cup Parmesan cheese, grated
- 1 tbsp fresh parsley, chopped
Chili Rellenos Casserole
By mkuchel
Preheat oven to 350 degrees F (175 degrees C)
- 2 (7 ounce) cans whole green chile peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Longhorn or Cheddar cheese, shredded
- 3 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1 (8 ounce) can green enchilada sauce
Cheddar Bacon Chicken Tenders
By mkuchel
Steps Step 1 Heat oven to 400°F
- 1 egg
- 1/2 cup Progresso® plain panko crispy bread crumbs
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1 package or jar (3 oz) cooked real bacon bits or pieces
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- Chive and onion sour cream potato topper, if desired
Beef Stroganoff Recipe
By mkuchel
In a 5-qt. slow cooker, combine the first nine ingredients
- 3 to 4 pounds beef top sirloin steak, cubed
- 2 cans (14-1/2 ounces each) chicken broth
- 1 pound sliced fresh mushrooms
- 1 can (12 ounces) regular cola
- 1/2 cup chopped onion
- 1 envelope onion soup mix
- 1 to 2 teaspoons garlic powder
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon pepper
- 2 envelopes country gravy mix
- 2 cups (16 ounces) sour cream
- Hot cooked noodles