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Recipes
Frozen Key Lime Pie
By kmad
Preheat the oven to 350 degrees F
- Crust:
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- Filling:
- 6 extra-large egg yolks, at room temperature
- 1/4 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons grated lime zest
- 3/4 cup freshly squeezed lime juice (4 to 5 limes)
- Decoration:
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- Thin lime wedges
Winter Squash Dip
By kmad
For a festive presentation, serve this appetizer in a large, round, hollowed-out squash, such as a turban
- 1 winter squash (about 2 pounds), such as butternut or turban, unpeeled, seeded, and cut into 3-inch pieces
- Extra-virgin olive oil, for drizzling
- Coarse salt and freshly ground pepper, to taste
- 2 heads garlic, tops cut off to expose cloves
- 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
- 8 scallions, white and pale-green parts only, sliced 1 inch thick
- 2 chipotle chiles (canned in adobo sauce)
- 2 cups (16 ounces) sour cream
- 8 ounces cream cheese, room temperature
- 1 1/4 cups grated Parmesan cheese (about 4 ounces)
- 4 teaspoons fresh lemon juice
- Paprika, for sprinkling
- Roasted pepitas (pumpkin seeds), for garnish
- Breadsticks, for dipping
Pasta Salad with Goat Cheese and Arugula
By kmad
You can prep the components of this pasta salad in advance -- toss together just before serving
- Coarse salt and ground pepper
- 3/4 pound gemelli or other short pasta
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 3/4 cup crumbled fresh goat cheese (3 ounces)
- 3 tablespoons olive oil
- 2 tablespoons red-wine vinegar
- 2 teaspoons Dijon mustard
- 1 bunch arugula (8 ounces), torn
- 1/2 small red onion, thinly sliced
Vegetable Enchiladas
By kmad
Toast the tortillas: Preheat an oven to 400ºF
- 15 corn tortillas, each 8 inches in diameter, halved
- 2 Tbs. canola oil
- Salt, to taste
- 1 cup shredded Monterey jack cheese
- 1 cup shredded white cheddar cheese
- 2 cups corn kernels, fresh or frozen
- 2 zucchini, halved lengthwise and thinly sliced
- 1 large yellow onion, halved and thinly sliced
- 2 jars (each 12 1/2 oz.) tomatillo salsa
- 1/4 cup sour cream or Mexican crema
- 1/2 cup queso fresco or feta cheese, crumbled
Linguine with Clams (Linguine con le Vongole)
By kmad
In contrast to American renditions of this dish, which often feature a heavy tomato sauce, the Italian version focu...
- 3 tablespoons kosher or coarse sea salt
- 1 pound linguine
- 12 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
- 1 tablespoon plus 1 teaspoon red pepper flakes
- 1 cup dry white wine
- 1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
- 1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped
Meringue Swirls
By kmad
Preheat oven to 200 degrees
- 3 large egg whites, room temperature
- 3/4 cup sugar
- 1/2 vanilla bean, seeds scraped
- Large pinch of salt
- Large pinch of cream of tartar
- 1 teaspoon finely grated fresh orange zest
- Gel-paste food coloring, in orange
Warm Butter Cake a la Mastro’s
By kmad
Preheat oven to 325. Spray 4 mini springform pans with baking spray
- Cake Batter
- 2 cups (4 sticks) unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 2 1/4 cups granulated sugar
- 2 large eggs, room temperature
- 1/2 teaspoon fine sea salt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons vanilla extract
- Cream Cheese Layer
- 4 ounces cream cheese, room temperature
- 1 egg, room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
Toffee Crunch Cake
By kmad
Split the layers of the double-layer chocolate cake, making four
- Double-layer chocolate cake
- 2 cups finely crushed toffee candy (such as Heath Bars; about 12 oz. total)
- Caramel crème fraîche
- 1/2 About 1/2 cup toasted almonds
Hawaiian Snowballs
By kmad
Preheat oven to 350 degrees, with racks on upper and lower thirds
- 1 cup salted, roasted macadamia nuts, finely chopped
- 2/3 cup finely chopped dried pineapple
- 1/4 Basic Sugar-Cookie Dough
- 1/4 cup confectioners' sugar, for dusting
Pumpkin Cinnamon Rolls
By kmad
Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown ...
- Dough
- 6 tablespoons (85 grams) unsalted butter, to be divided
- 1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
- 2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
- 3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out
- 1/4 cup (packed) (50 grams) light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon (6 grams) table salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cardamom (optional)
- 1/4 teaspoon ground ginger
- 2/3 cups (160 grams) pumpkin puree, canned or homemade
- 1 large egg
- Oil for coating rising bowl
- Filling
- 3/4 cup (packed, 145 grams) light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/8 teaspoon table salt
- 2 teaspoons (5 grams) ground cinnamon
- Glaze
- 4 ounces (115 grams) cream cheese, softened
- 2 tablespoons (30 ml) milk or buttermilk
- 2 cups (240 grams) powdered sugar, sifted
- Few drops vanilla extract (optional)