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Recipes
Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts
By kmad
Heat 2 tablespoons oil in heavy large skillet over medium-high heat
- 4 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, peeled, flattened
- 1 medium onion, chopped
- 3 ounces thinly sliced pancetta, chopped
- 1 teaspoon fennel seeds, crushed
- 1/4 teaspoon dried crushed red pepper
- 1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
- 1 cup water
- 1 8.8-ounce package dried pappardelle pasta
- 1 cup freshly grated Pecorino Romano cheese, plus additional for serving
- 1/2 cup pine nuts, toasted
Black Forest Cookies
By kmad
These delicious black forest cookies are studded with dried cherries
- 1 cup all-purpose flour, spooned and leveled
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1/2 cup granulated sugar
- 1/4 cup packed dark-brown sugar
- 2 large eggs
- 1 package (about 12 ounces) semisweet chocolate chunks
- 1 1/2 cups dried cherries
Caramel Apples
By kmad
1.Insert a 5-inch dowel or ice pop stick into the top of each apple
- 6 lady apples, washed and stemmed
- 2 cups hazelnuts, toasted, peeled, and chopped
- 2 cup sugar
- 1/4 cup light corn syrup
- 1/2 cup water
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- pich of salt
Caramel For Dipping
By kmad
Use for dipping Apples, Marshmallows, Chocolates or Nuts
- 1 1/3 cups sweetened condensed milk
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar , firmly packed
- 3/4 cup light corn syrup
- 1/4 cup (1/2 stick) butter softened
- 1 1/2 teaspoons vanilla extract
- Makes: About 3 cups caramel.
Sweet Potato Cannelloni
By kmad
Inspired by stuffed cannelloni, this vegetarian dish consists of blanched sweet potato slices wrapped around pure...
- 3 medium sweet potatoes (about 1 pound each)
- 3/4 cup low-fat cottage cheese
- 3/4 cup diced Fuji apple (skin on)
- 3 tablespoons chopped fresh chives
- 1 piece (2 ounces) Parmesan cheese, half grated and half shaved
- 1/4 teaspoon coarse salt
- Freshly ground pepper, to taste
- Vegetable-oil cooking spray
- 1 tablespoon walnut oil
- 1/3 cup chopped toasted walnuts (about 1 ounce)
Truffled Mushroom Lasagna from Umbria
By kmad
The Fontanelle Restaurant situated in Campello sul Clitunno in Umbria, is a family owned and managed establishment
- For the truffled béchamel:
- •6 tablespoons (3/4 stick) unsalted butter
- •1/2 cup unbleached all-purpose flour
- •4 cups (1 quart) whole milk
- •1/4 teaspoon salt
- •1/8 teaspoon freshly ground black pepper
- •Pinch freshly grated nutmeg
- •1 tablespoon black truffle paste (truffle scented oil can be substituted for the truffle paste)
- For the lasagne:
- •1 cup all-purpose flour, plus extra for the counter
- •1/2 cup semolina flour
- •1/4 teaspoon salt, plus extra for boiling
- •2 extra-large eggs
- For the mushrooms:
- For the eggplant:
- •¼ cup extra-virgin olive oil
- •1 large eggplant, peeled and chopped
- •½ teaspoon salt
- •1/8 teaspoon freshly ground black pepper
Toasted-Coconut Soufflés with Ruby-Red Cranberry Sauce
By kmad
Coconut milk, coconut extract, and rum give the soufflés a slightly tropical note
- Sauce:
- 1 cup fresh or frozen cranberries (about 4 ounces)
- 3/4 cup cranberry juice cocktail
- 1/2 cup sugar
- Soufflés:
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons all purpose flour
- 1 1/4 cups canned unsweetened coconut milk* (from one 13-to 14-ounce can)
- 5 tablespoons sugar, divided, plus additional for sprinkling
- 1 1/2 teaspoons white rum
- 3/4 teaspoon coconut extract
- Pinch of salt
- 5 large egg whites, room temperature
- 1/3 cup sweetened flaked coconut, lightly toasted, cooled, crushed into small flakes plus additional toasted sweetened flaked coconut for garnish
- Special equipment: 8 3/4-cup custard cups or ramekins
- print a shopping list for this recipe
Prosecco Sangria
By kmad
Directions 1.In a pitcher, combine peach, nectarine, and apricots, all pitted and cut into wedges
- 1 peach
- 1 nectarine
- 3 apricots
- 5 ounces peach brandy
- 1 bottle (750 mL) chilled Prosecco, (Italian sparkling wine)
- 1 cup peach nectar
- Superfine sugar (optional)
Carrot Cake Pancakes
By kmad
These cakey flapjacks feature warm spices and bright carrot flavor
- 5.6 ounces all-purpose flour (about 1 1/4 cups)
- 1/4 cup chopped walnuts, toasted
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- Dash of ground cloves
- Dash of ground ginger
- 1/4 cup brown sugar
- 3/4 cup low-fat buttermilk
- 1 tablespoon canola oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
- 2 cups finely grated carrot (about 1 pound)
- Cooking spray
- 3 tablespoons butter, softened
- 2 tablespoons honey
Italian Lemon Drop Cookies
By kmad
These Italian Lemon Drop Cookies don't skimp on the good stuff—shortening adds richness and texture to these clas...
- COOKIES:
- Crisco® Original No-Stick Cooking Spray
- 2 cups Pillsbury BEST® all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 cup Crisco® All-Vegetable Shortening or 1/4 Stick-Crisco® Baking Sticks All-Vegetable Shortening
- 1/2 cup milk
- 1 large egg, beaten
- 2 teaspoons lemon extract
- FROSTING:
- 1/3 cup Crisco® All-Vegetable Shortening or 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening
- 2 cups powdered sugar
- 1/4 cup warm milk
- 1 teaspoon lemon extract