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Recipes
Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp
By kmad
Heat a large pot of water for noodles
- 1 pound spaghetti
- Salt
- 5 tablespoons vegetable oil or peanut oil
- 3 cloves garlic, finely chopped
- 2 inches ginger root, minced or grated
- 1 red bell pepper, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup creamy peanut butter
- 1/4 to 1/3 cup tamari dark soy sauce, eyeball it
- 1 (15-ounce) can cooked pumpkin
- 2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle
- 3 tablespoons five-spice powder
- 12 jumbo shrimp, peeled and deveined
- 12 diver scallops, trimmed and patted dry
- 4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks
Pot Roast
By kmad
Preheat oven to 350 degrees F
- 1 (3 to 4-pound) boneless chuck roast
- 1 teaspoon House Seasoning, recipe follows
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup thinly sliced onion wedges
- 3 cloves garlic, crushed
- 2 bay leaves
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon beef bouillon granules
- 3/4 cup water
Peanut Butter and Jelly Bars
By kmad
1.Heat oven to 350 degrees
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 1 1/2 cups sugar
- 2 large eggs
- 2 1/2 cups smooth peanut butter
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 1/2 cups strawberry jam, or other flavor
- 2/3 cup salted peanuts, roughly chopped
KFC Cole Slaw
By kmad
Cut cabbage and carrots into small pieces about the size of rice kernels
- 8 cups finely chopped cabbage
- 1/4 cup carrot, shredded
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 1/2 tablespoons white vinegar
- 2 1/2 tablespoons lemon juice
Cream-Cheese Pound Cakes
By kmad
For best results, bake these cakes at least a day before serving
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 bar (8 ounces) cream cheese, room temperature
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons salt
- Nonstick cooking spray
Congo Bars
By kmad
Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes for the macadamia nuts
- 6 cups macadamia nuts
- 1 one-pound box graham crackers
- 8 tablespoons (1 stick) unsalted butter, melted
- 10 ounces bittersweet chocolate, finely chopped
- 1 1/2 cups packed sweetened shredded coconut
- Caramel for Cookies
Bucatini Puttanesca
By kmad
Originally from Italy's Amalfi coast, the tomato-based sauce has an even better flavor if prepared a day in advan...
- 1 1/2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup black olives, such as Gaeta or Nicoise, rinsed, pitted, and thinly sliced
- 1/2 cup green olives Italian-style, rinsed, pitted, and coarsely chopped
- 3 tablespoons capers, preferably salt-packed, thoroughly soaked and rinsed
- 1/2 teaspoon red pepper flakes, plus more for serving
- 1 28-ounce can best-quality tomatoes, half pureed, half roughly crushed
- 1 sprig fresh basil, plus more for garnish
- 1/2 teaspoon dried oregano
- 1 pound bucatini pasta
- Freshly grated Parmesan cheese
Red Velvet Cake
By kmad
Preheat oven to 350 degrees
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 1/2 cups oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 2 oz. red food coloring
Mini Coconut Macadamia Bundt Cakes
By kmad
Make the cakes: Preheat oven to 350 degrees
- CAKE:
- 1 cup cake flour (not self-rising), plus more for dusting
- 1 teaspoon baking powder
- 1/4 teaspoon plus a pinch of salt
- 1/2 cup unsweetened flaked coconut, toasted
- 11 tablespoons unsalted butter, room temperature, plus more for pans
- 1 cup granulated sugar
- 1/2 cup unsweetened coconut milk
- 1 teaspoon pure vanilla extract
- 1/3 cup raw, unsalted macadamia nuts, coarsely chopped
- 4 large egg whites
- GLAZE:
- 3 tablespoons light rum
- 3/4 cup confectioners' sugar
Blackforest Stuffed Cupcakes
By kmad
These tasty treats hold a surprise inside
- 1 (18.25 ounce) package chocolate cake mix
- 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
- 1 egg
- 2 tablespoons sugar
- 1 (19 ounce) can cherry pie filling
- 1 1/2 cups thawed COOL WHIP Whipped Topping