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Recipes
Chicken Salad with Walnuts
By KDS-1
Directions Poach the chicken breasts in simmering broth until cooked through, about 15 minutes
- 5 pounds skinless, boneless chicken breasts
- 3/4 cup non-fat sour cream
- 3/4 cup non-fat mayonnaise
- 2 tablespoons white wine vinegar
- 4 celery ribs, cut into small dice
- 1/2 cup walnuts
- 1/4 cup chopped fresh tarragon
- freshly ground pepper
- 1 tsp salt
- extra tarragon for garnish
Awesome and Easy Creamy Corn Casserole
By KDS-1
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 (8.5 ounce) package dry corn bread mix
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
Toasted Breakfast Sandwich
By KDS-1
Toast the bread in a toaster and spread the butter on one side of each slice
- 8 slices sweet batard or rustic country-style bread, cut on the bias, each about 1/4 inch thick and 6 inches wide
- 2 Tbs. unsalted butter, at room temperature
- 2 oz. shredded cheddar cheese
- 2 tsp. vegetable oil
- 4 eggs
- Kosher salt and freshly ground pepper, to taste
- 8 bacon slices, cooked until crispy
- 1 oz. arugula
Old-Fashioned Cornbread Dressing
By KDS-1
Mix cornbread with bread stuffing
- 2 (8 in.) pans cornbread, already made
- 1 lg. pkgs. Pepperidge Farm bread stuffing
- 2 to 3 cans Swanson chicken broth
- 1 tbsp. sage
- 1 tbsp. parsley flakes
- 2 cans cream of chicken soup
- 1 stick of butter, melted
- 2 eggs
- Chopped celery
- Chopped onions
Crunchy Spinach Salad Recipe
By KDS-1
In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion
- DRESSING:
- 2 quarts fresh torn spinach
- 1 can (16 ounces) bean sprouts
- 1 can (8 ounces) sliced water chestnuts, drained
- 4 hard-cooked eggs, chopped
- 6 bacon strips, cooked and crumbled
- 1 small onion, thinly sliced
- 1/2 cup packed brown sugar
- 1/2 cup canola oil
- 1/3 cup vinegar
- 1/3 cup ketchup
- 1 tablespoon Worcestershire sauce
Bacon, Apple Raspberry Vinaigrette Salad
By KDS-1
Combine 1st 5 ingredients for dressing in a blender and blend till smooth
- Dressing:
- 2-3 Romaine Hearts, Shredded
- 1-2 apples chopped
- 1 pkg. Bacon, cooked and chopped
- 1 pkg. Walnuts
- 1 pkg Feta Cheese
- 1 cup Sugar
- 1 tsp salt
- 1 tsp dry mustard
- 1/2 cup Red wine vinegar
- 1/2 small Red onion
- 1/2 cup olive oil
- 1 tsp poppy seeds
Cheesy Bacon Oven Chips
By KDS-1
Preheat oven to 375 degrees
- 1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds*
- cooking spray
- 3/4 C. shredded colby jack or cheddar cheese
- salt & pepper to taste
- 2 T. crumbled bacon (about 2 slices) - I used real bacon bits
- chopped parsley or chives, for garnish (optional)
Mexican Salad/Dip
By KDS-1
serve with tortilla chips or as a side salad
- 1 can black beans
- 1 can Mexicorn
- 1 can Jalapeno corn
- 1 can Garbanzo beans
- 1 jalapeno
- green pepper
- red pepper
- red onion
- green onion
- grape tomatoes
- fresh garlic
- cilantro
Endive Salad with Persimmon & Pomegranate
By KDS-1
Sweet Fuyu persimmons take center stage in this salad, paired with tangy cheese and slightly bitter endive
- 4 heads red or white Belgian endive
- 1 large pomegranate
- 2 ripe Fuyu persimmons
- 1/2 pounds feta cheese, crumbled
- 1/2 teaspoon plus 1/2 cup extra-virgin olive oil
- 3/4 cup pistachio nuts, toasted and coarsely chopped
- 2 tablespoons snipped fresh chives, tips and blossoms reserved for garnish (optional)
- Grated zest and juice of 1 lemon
- 1 teaspoon Champagne vinegar
- Sea salt and freshly ground pepper, to taste
Shrimp and Sausage Jambalaya
By KDS-1
Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minut...
- 1 tablespoon olive oil
- 1 pound sausage, such as kielbasa or andouille, sliced
- 1 pound smoked ham, cubed
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup diced celery
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock, preferably homemade
- 3 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20 to 24 count)