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Recipes
Shrimp Burgers
By kmad
For the burgers: Divide the shrimp in half
- Burgers:
- 2 pounds medium shrimp, peeled and deveined
- 2 cups panko
- 3 large eggs, beaten
- 2 tablespoons hot sauce
- 1 teaspoon chopped garlic
- 2 teaspoons seafood seasoning (recommended: Old Bay)
- 1 tablespoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1 jalapeno, chopped, seeds optional
- 1/4 cup chopped green onions
- Olive oil, to moisten
- Canola oil, for frying
- 8 hamburger buns, toasted
- 8 slices cooked good quality bacon, cut in half
- Bibb lettuce leaves, for garnish
- Lemon Caper Butter:
- 1 stick unsalted butter
- 1 lemon, juiced and zested
- 1 teaspoon capers
Spicy Coconut Chicken Casserole
By kmad
Settle in for the night with this cozy meal that gets to the table quickly and gets cleaned up even faster
- 1 tablespoon olive oil
- 4 whole chicken legs (about 3 pounds total)
- Coarse salt and ground pepper
- 1 can (14.5 ounces) light coconut milk
- 1 1/2 cups canned reduced-sodium chicken broth
- 1 to 2 teaspoons Thai red curry paste
- 1 cup jasmine rice
- 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
- 8 ounces green beans (stem ends removed), cut into 1-inch lengths
- 1/2 lemon, cut into wedges, for serving
Morton's of Chicago Chicken Christopher
By kmad
TO MAKE BREAD CRUMB MIXTURE: Combine all ingredients and set aside
- FOR THE ALEXANDER BREAD CRUMBS:
- 2 cups bread crumbs
- 5 teaspoons minced garlic
- 2 teaspoons minced shallots
- 2 teaspoons chopped parsley
- Salt and white pepper, to taste
- FOR THE CHICKEN:
- 1 1/2 pounds skinless, boneless chicken breast
- Salt and white pepper, to taste
- Flour, 1 or 2 handsful, as needed
- 2 eggs
- 3 tablespoons butter (more if needed)
- 16 ounces pasta noodles of your choice, cooked according to package directions
- FOR THE GARLIC BUTTER SAUCE:
- 1 1/2 cups (3 sticks) plus 1 tablespoon unsalted butter, softened
- 2 tablespoons minced shallots
- 2 tablespoons minced garlic
- 1/3 cup dry white wine
- 3/4 cup heavy whipping cream
- 1 teaspoon fresh lemon juice
- 2 tablespoons minced parsley
- Salt and white pepper, to taste
Coconut Balls
By kmad
Store in an airtight container at room temperature up to 1 week
- 2 sticks unsalted butter, softened
- 1/4 cup confectioner's sugar, plus more for dusting
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups sweetened flaked coconut
Mini Lemon Pound Cakes
By kmad
Make the Cakes: Preheat oven to 325
- Cakes:
- Vegetable-oil cooking spray
- 6 ounces cream cheese, room temperature
- 2 sticks (16 tablespoons) unsalted butter, room temperature
- 11/2 cups sugar
- 3/4 teaspoon salt
- 2 teaspoons finely grated lemon zest, plus small zest curls for garnish
- 1 tablespoon fresh lemon juice, plus 3 tablespoons for brushing
- 3 large eggs
- 11/2 cups all-purpose flour
- 2 tablespoons poppy seeds, plus more for garnish
- Icing:
- 1 cup plus 3 tablespoons confectioners' sugar
- 3/4 cup heavy cream
- 1 tablespoon fresh lemon juice
Baked Ravioli
By kmad
Baking pasta with cheese on top creates a chewy and crispy topping kids will love
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Coarse salt and ground pepper
- 1 1/2 teaspoons dried thyme, or oregano
- 1 can (28 ounces) whole tomatoes
- 1 can (28 ounces) crushed tomatoes
- 2 pounds store-bought ravioli
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
S'mores on a stick
By kmad
Line a tray with wax paper
- marshmallows
- graham crackers
- milk chocolate chips
- lollipop sticks
- crisco or shortening
Artichoke and Fennel Caponata
By kmad
The ingredients in this sweet-and-sour Sicilian side dish are roughly chopped to create a chunky spread
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped fennel bulb
- 2 garlic cloves, thinly sliced
- 1/2 cup golden raisins
- 1/3 cup white wine vinegar
- 3 tablespoons sugar
- 2 tablespoons capers
- 1 1/2 teaspoons grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15-ounce) can tomato sauce
- 1 (9-ounce) package frozen artichoke hearts, thawed and chopped
- 2 tablespoons chopped fresh flat-leaf parsley
Hi Hat Cup Cakes
By kmad
1.Preheat oven to 350 degrees with rack in center
- BATTER:
- 3 ounces unsweetened chocolate, chopped
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- FROSTING:
- 1 3/4 cups sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- FOR THE CHOCOLATE COATING
- 2 cups chopped (about 12 ounces) semisweet chocolate
- 3 tablespoons canola or vegetable oil
Red Velvet Cupcakes
By kmad
1.Heat oven to 350°F. Line two 12-cup muffin tins with paper liners
- 2 cup(s) all-purpose flour
- 1/4 cup(s) unsweetened cocoa
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) kosher salt
- 1 1/2 cup(s) granulated sugar
- 1 tablespoon(s) liquid red food color
- 2 teaspoon(s) white vinegar
- 2 teaspoon(s) pure vanilla extract
- 1 1/4 cup(s) (2 1/2 sticks) unsalted butter, at room temperature
- 2 large eggs
- 1 cup(s) buttermilk
- 2 package(s) cream cheese, at room temperature
- 1 1/2 cup(s) confectioners’ sugar
- Red gel or paste food coloring and red and white sanding sugar, for decorating