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Recipes
Quinoa Salad with Asparagus, Goat Cheese and Black Olives Recipe : Bobby Flay : Recipes : Food Network
By kmad
For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth
- Vinaigrette:
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon mustard
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
- Quinoa Salad:
- 4 cups salted water or vegetable stock
- 2 teaspoons chopped fresh thyme
- 2 cups quinoa
- 16 spears asparagus, trimmed
- Olive oil, for brushing
- Kosher salt and freshly ground black pepper
- 1 cup pitted nicoise olives
- 4 ounces aged goat cheese, shaved
- 1/4 cup chopped fresh basil
- 1/4 cup fresh parsley leaves
Chocolate Ganache Cupcakes
By kmad
These are great cupcakes with the ganache frosting
- For the ganache:
- 1/4 pound unsalted butter, at room temperature
- 1 cup sugar
- 4 extra-large eggs, at room temperature
- 11 fluid ounces Hershey's chocolate syrup
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon instant coffee granules
- 1/2 cup heavy cream
- 8 ounces good semisweet chocolate chips
- 1/2 teaspoon instant coffee granules
- Directions
- Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
Lemon Bars
By kmad
Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl
- 1 1/2 cups all purpose flour
- 1/2 cup powdered sugar
- 3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
- 4 eggs
- 1 1/2 cups sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon plus 1 teaspoon all purpose flour
- 1 tablespoon grated lemon peel
- Powdered sugar
Au Gratin Potato Casserole
By kmad
Stir together first 6 ingredients in a large bowl
- 1 (32-ounce) package frozen Southern-style hash browns
- 1 (16-ounce) container sour cream
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 small onion, finely chopped
- 1/4 teaspoon pepper
- 2 cups crushed cornflakes cereal
- 1/4 cup melted butter
Bittersweet Chocolate Souffles
By kmad
Sweet caramel works in concert with slightly bitter chocolate to give individual souffles a sublime, complex flav...
- 1/4 cup softened unsalted butter, 1/2 stick
- 1/2 cup plus 2 tablespoons granulated, plus more for dusting
- 1 1/2 cups whole milk
- 6 large eggs, at room tempurature
- 2 large egg whites, at room temperature
- 1/4 cup all-purpose flour
- 8 ounces bittersweet chocolate, melted
- 1 teaspoon pure vanilla extract
- Salt
- Caramel Sauce
Lima Bean Soup
By kmad
1.Bring 4 cups of water to a boil
- 1 pound dry lima beans
- 4 chicken breasts or turkey breasts
- 4 cups water
- 5 carrots, chopped
- 2 tablespoons minced shallots
- 2 stalks celery, chopped
- 4 cubes chicken bouillon
- 8 cups water
- 2 tablespoons olive oil
Beef Tenderloin with Mushroom Ragout
By kmad
Preheat the oven to 400 degrees F
- 2 pounds center-cut beef tenderloin roast
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- Optional: Dijon or Whole-grain mustard, cracked mixed peppercorns, or herbes d' Provence
- Mushroom Ragout, recipe follows
Coconut Cream Bars
By kmad
The custard-filled crust can be refrigerated for up to two days
- 2 1/2 cups sweetened flaked coconut
- 3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
- 1 cup plus 2 tablespoons granulated sugar
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
- 4 1/2 cups whole milk
- 6 large egg yolks
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 1/2 cups heavy cream
- 3 tablespoons confectioners' sugar
Kimber's Famous Peanut Butter Cookies
By kmad
1. HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl
- 3/4 cup Jif® Creamy Peanut Butter
- 1/2 cup Crisco® All-Vegetable Shortening
- 1 1/4 cups firmly packed brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups Flour
- • 3/4 teaspoon baking soda
- • 3/4 teaspoon salt
Pumpkin Ravioli with Sage and Toasted Hazelnuts
By kmad
Preheat oven to 350 degrees F
- 1/2 cup peeled hazelnuts
- 1/2 cup vegetable oil
- 1 pound fresh pumpkin ravioli
- 1 stick unsalted butter
- 6 fresh sage leaves
- Large pinch grated nutmeg
- 1/2 cup grated Parmesan
- 2 amaretti cookies