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Recipes
Frozen Peach Soufflé with Raspberry Sauce
By kmad
1. Cut a sheet of waxed paper that is long enough to fit around a 1-quart soufflé dish and fold it lengthwise in t...
- Raspberry sauce:
- 3/4 pound fresh or frozen raspberries
- 1/3 cup sugar
- Juice of 1/2 lemon
- 1 . Purée the raspberries in a food mill, discarding the seeds. The raspberries can also be puréed in a food processor, then strained to remove the seeds. This makes about 1 cup purée.
- 2 . Place the berries in a medium bowl and whisk in the sugar until dissolved. Stir in the lemon juice and chill until ready to use. This makes a scant 1 1/2 cups syrup and will keep for 3 days, covere
- Peach soufflé and assembly:
- 2 1/2 cups unpeeled, pitted and chopped peaches (about 3 peaches, 1 1/4 to 1 1/2 pounds)
- 1 cup sugar, divided
- Juice of 1/2 lemon
- 1/4 cup peach liqueur
- 1 (1/4 -ounce) packet gelatin
- 1/2 teaspoon almond extract
- 6 eggs, separated
- 1 1/2 cups whipping cream
- Sliced toasted almonds
- Raspberry sauce
Rolled Eggplant with Sausage and Mozzarella
By kmad
The Blender
- 1 1/2 lb. Italian or Asian eggplant, trimmed and cut lengthwise into slices 1/4 inch thick
- 1/4 cup plus 2 Tbs. olive oil
- Salt, to taste
- 5 oz. Italian sausage, casings removed
- 2 cups tomato sauce
- 1 cup whole-milk ricotta cheese
- 4 oz. fresh mozzarella cheese, cut into small pieces
- 4 Tbs. grated Parmigiano-Reggiano cheese
- 1 Tbs. chopped fresh flat-leaf parsley
- Freshly ground pepper, to taste
Cheesecake Snickerdoodles
By kmad
Preheat oven to 350 Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish
- 2 cans Crescent Rolls
- 2 (8 oz) packages cream cheese (room temp)
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1 tbsp cinnamon
Baked Lobster with Garlic Butter
By kmad
Preheat oven to 425 degrees F
- 1 cup panko bread crumbs
- 1/2 stick butter, melted
- 4 sprigs fresh thyme, leaves only
- 2 tablespoons, chopped fresh flat-leaf parsley
- 4 or 5 cloves fresh garlic, peeled and gently smashed
- Kosher salt and freshly ground black pepper
- 2 live lobsters, split in 1/2, cleaned (about 2 pounds) (ask fish monger to split and clean your lobster if you don't feel comfortable doing so)
- Extra-virgin olive oil, for drizzling
- 1 lemon, cut into large wedges, plus more for drizzling, for serving
- Mixed lettuce, for serving
Bunny Smores
By kmad
Each bunny-shaped treat begins with freshly baked graham crackers made with wildflower honey and Saigon cinnamon fo...
- Celebrate the playful spirit of springtime with these luscious rabbit-shaped confections. A delightful gift for kids and adults alike, these artisanal treats are handcrafted using the finest natural ingredients.
Gingerbread Shaped Smores
By kmad
1.In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup firmly packed dark brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 1/2 tsp pure vanilla extract
- 1 cup bittersweet chocolate chips
- 1 8-oz pkg cream cheese, at room temperature
- 1 cup marshmallow cream (such as Marshmallow Fluff)
- Large red nonpareils or red mini candies, for decorating
- 3 - to 3 1/2-in. gingerbread man cookie cutters
Banana Sundae Cake
By kmad
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1 cup mashed very ripe bananas (2 medium)
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 1 teaspoon almond extract
- 3 eggs
- 1/2 cup almond brickle chips
- 1/2 cup chocolate-flavor syrup
- 1/2 cup caramel topping
- Chocolate or vanilla ice cream, if desired
Lentil Soup
By kmad
Heat the oil in a heavy large pot over medium heat
- 2 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 2/3 cup dried elbow pasta
- 1 cup shredded Parmesan
Heart Shaped Fudge
By kmad
When making fudge, follow the instructions to the letter and make sure your candy thermometer works correctly
- Canola oil for the pan and cutters
- 1 1/4 cups milk
- 3 1/2 cups sugar
- 8 tablespoons (1 stick) unsalted butter, cut in small pieces
- Pink gel food coloring, (optional
Mini Pavlovas
By kmad
Preheat oven to 200 degrees
- 4 large white eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- 1 1/4 cups superfine sugar, plus more for rolling
- 8 ounces cream cheese, at room temperature
- 1 cup Greek-style whole milk yogurt, or whole-milk plain yogurt, refrigerated overnight in a cheeseclothlined sieve set in a bowl
- 2 tablespoons confectioners' sugar
- 3 tablespoons pasteurized or reconstituted powdered egg whites
- 1 pint fresh golden currants