Kmad's profile page
Recipes
Coconut Cheesecake with Passion Fruit Glaze
By kmad
For crust: Preheat oven to 350°F
- Crust:
- 2 cups sweetened flaked coconut
- 8 whole graham crackers, broken
- 1/4 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, diced
- Fillling:
- 4 8-ounce packages Philadelphia-brand cream cheese (do not use reduced-fat or fat-free)
- 2/3 cup sugar
- 1 15-ounce can cream of coconut (such as Coco López)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 5 large eggs
- Glaze and compote:
- 2 teaspoons water
- 1/4 teaspoon unflavored gelatin
- 10 passion fruits (about), divided
- 3 tablespoons plus 2 teaspoons sugar, divided
- 1 cup diced peeled pitted mango
- 1 cup diced peeled cored pineapple
- 8 1/3 -inch-thick slices star fruit, diced
- Special equipment: 1 9-inch-diameter springform pan with 2 3/4- to 3-inch-high sides
- Ingredient info: Look for cream of coconut in the super market's liquor section.
Zucchini, Sun-Dried Tomato, and Mozarella Tart
By kmad
Using frozen puff pastry for the crust makes this quiche-like tart super-easy
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1 1/2 cups shredded mozzarella cheese
- 6 tablespoons plus 1/4 cup freshly grated Parmesan cheese
- 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
- 1/2 cup thinly sliced fresh basil
- 1/4 cup chopped green onions
- 1 tablespoon chopped fresh oregano
- 1 small zucchini, cut into thin rounds
- 2 large eggs
- 1 cup half and half
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Ricotta Fritters
By kmad
Heat 1 1/2 inches oil in a large wide heavy saucepan until it registers 370°F
- Equipment:
- 4 to 6 cups vegetable oil
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon grated lemonzest
- 1 cup whole-milk ricotta
- 2 large eggs, lightly beaten
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- Confectioners sugar for dusting
- Equipment: a deep-fat thermometer
Meringue Heart Ice-Cream Sandwiches
By kmad
Preheat oven to 175 degrees
- 4 large egg whites
- 1 cup sugar
- Pinch of cream of tartar
- 1/2 teaspoon vanilla extract
- 1 pint ice cream
Spaghetti Pie
By kmad
Originally created as a use for leftover pasta, Eleanora Scarpetta's family recipe has a creamy, satisfying flavor
- 1 tablespoon unsalted butter, room temperature
- Coarse salt
- 1 pound spaghetti
- 6 large eggs, lightly beaten
- 1 pound mozzarella cheese, shredded (about 4 cups)
- 12 ounces hot soppressata sausage, cut into 1/4-inch dice
- 1 cup (4 ounces) finely grated pecorino Romano cheese
- 1/4 cup heavy cream
- 1 teaspoon dried parsley
- 1/2 teaspoon freshly ground pepper
Triple Layer Cookie Bars
By kmad
HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray
- Crisco® Original No-Stick Cooking Spray
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 1/3 cups flaked coconut
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 cup (6 oz. pkg.) semi-sweet chocolate chips
- 1/2 cup Jif® Creamy Peanut Butter
Chicken Vindaloo
By kmad
Serve this delicious curried chicken dish with steamed basmati rice or indian flatbreads
- 3 cups chopped onions
- 1 1/2 cups chopped seeded tomatoes (about 4 medium)
- 2 1/2 tablespoons distilled white vinegar
- 1 large garlic clove, chopped
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon tomato paste
- 1 teaspoon garam masala*
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon (or more) cayenne pepper
- 2 tablespoons vegetable oil
- 6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
- 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 1/2 cups low-salt chicken broth or water
Chocolate Explosion Cheesecake
By kmad
Preheat the oven to 300 degrees F
- Crust:
- 2 cups crushed graham cracker crumbs
- 1/3 cup sugar
- 1/3 cup butter, melted
- Chocolate Layer:
- 6 (1-ounce) squares semisweet chocolate
- 6 tablespoons butter
- 1/2 cup sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- Cheesecake Layer:
- 1/2 cup caramel syrup
- 1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup sour cream
- Chocolate Ganache:
- 6 (1-ounce) squares semisweet chocolate
- 4 tablespoons heavy whipping cream
Baked Donuts
By kmad
Immediately scoop the batter into a disposable decorating bag and close with a rubber band
- Put in mixing bowl and combine:
- Doughnut recipe for Babycakes Donut Maker
- (adapted from THIS RECIPE)
- Prepare the Donut Maker with non-stick spray, and heat the Donut Maker according to the instructions.
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Add and blend just until the ingredients are mixed well and dough is creamy:
- 1/4 cup half and half
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons vegetable oil
Mini Chocolate Souffle with Espresso Creme Anglaise
By kmad
Preheat the oven to 375 degrees F and remove the top oven rack
- recipe Espresso Creme Anglaise:
- 2 tablespoons unsalted butter for greasing
- 1/4 cup sugar, plus more for dusting
- 1 1/2 cups whole milk
- 1 vanilla bean, split and scraped
- 6 large eggs, separated
- 1/4 cup all-purpose flour
- 8 ounces semisweet chocolate, chopped
- 2 tablespoons hazelnut flavored liqueur (recommended: Frangelico)
- Pinch salt
- Confectioners' sugar, for dusting
- 1 cup heavy cream
- 1 vanilla bean, split and scraped
- 4 large egg yolks
- 1/2 cup sugar
- 1 cup brewed espresso coffee
- 2 tablespoons instant espresso powder
- Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove
- In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eg