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Recipes
Phyllo Wrapped Asparagus
By kmad
Preheat oven to 375 degrees F
- 8 or 9 asparagus spears, depending on size
- 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
- 1/4 cup butter, melted
- 1/4 cup finely grated Parmesan
Cranberry Lemon Walnut Scones
By kmad
Position rack in top third of oven; preheat to 375°F
- 2 tablespoons plus 1 cup sugar
- 2 tablespoons fresh lemon juice, divided
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon finely grated lemon peel
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
- 1 cup dried sweetened cranberries
- 1/2 cup coarsely chopped walnuts
- 1/2 cup (or more) chilled half and half, divided
Ultimate Coconut Cake
By kmad
This recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina
- 2 cups sweetened shredded coconut flakes
- 2 Coconut Cakes (see below)
- Simple Syrup (see below)
- Coconut Filling (see below)
- Coconut Cake Frosting (see below)
Whoopie Pie
By kmad
Made from two small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box sta...
- Minute Frosting:
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups plus 2 tablespoons sugar
- 2/3 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites, room temperature
- COCONUT VARIATION
- Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
- COFFEE VARIATION
- Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.
Spinach Pie
By kmad
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 3 cups chopped yellow onions (2 onions)
- 2 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 (10-ounce) packages frozen chopped spinach, defrosted
- 6 extra-large eggs, beaten
- 2 teaspoons grated nutmeg
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons plain dry bread crumbs
- 1/2 pound good feta, cut into 1/2-inch cubes
- 1/2 cup pignoli (pine nuts)
- 1/4 pound salted butter, melted
- 6 sheets phyllo dough, defrosted
Spicy Buffalo Chicken Balls
By kmad
These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice...
- 2 tablespoons olive oil
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup Frank's RedHot hot sauce, plus more for serving
- 2 pounds ground chicken, preferably thigh meat
- 2 large eggs
- 2 ribs celery, minced (about 1 cup)
- 1 2/3 cups dried breadcrumbs
- 2 teaspoons coarse salt
- Blue Cheese Dressing
- Celery sticks, for serving
No-Bake Chocolate and Peanut Butter Oatmeal Bars
By kmad
With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that per...
- Vegetable oil cooking spray
- 9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
- 1 1/2 cups old-fashioned oats
- 1 1/4 cups confectioners' sugar
- 1/4 teaspoon coarse salt
- 5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
- 1 cup chunky peanut butter
- 3/4 cup plus 3 tablespoons smooth peanut butter
- 10 ounces semisweet chocolate, melted
- 1 1/2 ounces milk chocolate, melted
Coconut Souffle
By kmad
Use a small screwdriver to pierce coconut's "eyes
- 1 fresh coconut
- 4 1/2 teaspoons unsalted butter, plus more for jars
- granulated sugar, for coating jars
- 2 tablespoons all-purpose flour
- 1 cup canned unsweetened coconut milk, 15 percent fat
- 6 tablespoons confectioners' sugar, plus more for dusting
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure coconut extract
- 1 teaspoon fresh lime juice
- 6 large egg whites
- 1/4 teaspoon cream of tartar
Bolognese Pie with Biscuit Topping
By kmad
To save some time, you can skip making the biscuit topping in step 2; simply blend a cup of packaged biscuit mix wi...
- 2 teaspoons olive oil
- 1 pound medium zucchini, quartered lengthwise, cut crosswise into 3/4-inch chunks
- 4 cups leftover Spaghetti with Bolognese Sauce
- 1 cup all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup milk
- 1/2 cup finely grated Parmesan cheese (about 2 ounces)
Truffled Wild Mushroom Lasagna
By kmad
1. Heat olive oil in a large Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 2 cups thinly sliced leek
- 8 garlic cloves, thinly sliced
- 3/8 teaspoon salt, divided
- 7 cups sliced cremini mushrooms (about 1 1/2 pounds), divided
- 4 cups sliced shiitake mushroom caps (about 1 pound)
- 2/3 cup Côtes du Rhône or other fruity red wine
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh sage
- 3 tablespoons white truffle oil
- 1 teaspoon black pepper, divided
- 2 1/2 cups 1% low-fat milk
- 1 bay leaf
- 2 tablespoons butter
- 3 1/2 tablespoons all-purpose flour
- 1/8 teaspoon ground nutmeg
- 2 cups fat-free ricotta cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon grated lemon rind
- Cooking spray
- 8 ounces precooked lasagna noodles
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 cup (4 ounces) grated fresh Parmesan cheese