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Recipes
Coconut Balls
By kmad
1.Preheat oven to 350 degrees
- 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
Double Chocolate-Chip Cookies
By kmad
1.Heat oven to 350°F. Cream the butter and sugars in a large bowl with an electric mixer on high speed
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk-chocolate chips
- 1/2 cup semisweet chocolate chips
Chopstix Shredded Chicken Salad
By kmad
Cut wonton skins into strips and fry
- Salad:
- 3 Cups Cooked Chicken Meat
- 4 Cups Shredded Romamine
- 1 Cup Bean Sprouts
- 2 Cups Shredded Purple Cabbage
- 1/2 Cup Red Sweet Ginger, thinly sliced
- 10 Won Ton Skins
- Oil For Frying
- 2 Ounces of Rice Sticks
- 1/2 Cup Slivered Almonds
- Dressing:
- 1/4 Cup Red Wine Vinegar
- 1 Tablespoon of Light Soy Sauce
- 2 Tabelspoons of juice from red sweet ginger jar
- 1/2 Teaspoon of Chinese Chile Sauce
- 1/2 Teaspoon of Salt
- 3 Tablespoons of Minced Green Onion
- 1 Tablespoon of finely minced Ginger Root
Butternut Squash Tortellini with Brown Butter Sauce
By kmad
To make the tortellini, preheat the oven to 375 degrees F
- Squash Tortellini:
- 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
- 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1 1/2 teaspoon herbs de Provence
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 large shallots, chopped (about 1/2 cup)
- 2 garlic cloves, chopped
- 1 cup whole milk ricotta cheese
- 4 small amaretti cookies, crushed (about 1/3 cup)
- 1/4 teaspoon ground nutmeg
- 1 package small wonton wrappers
- Brown Butter Sauce:
- 3/4 cup butter (1 1/2 sticks)
- 2 tablespoons torn fresh sage leaves
- 1/2 cup toasted walnuts, chopped
- 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup grated Parmesan cheese
Curried Chicken & Potato Pie
By kmad
Directions Preheat oven to 400 degrees
- 2 tablespoons unsalted butter, plus 1/2 stick melted
- 2 tablespoons minced peeled fresh ginger
- 2 teaspoons curry powder
- 4 cups frozen hash browns (1 pound)
- 1/2 pound ground chicken
- 1 cup frozen peas
- 1/2 cup fresh cilantro, chopped
- Salt and pepper
- 6 sheets frozen phyllo dough, thawed
Chocolate S'more Pie
By kmad
Make chocolate cream filling: Make graham cracker crumb crust and reserve
- For crust
- 1 graham cracker crumb crust , baked and cooled completely
- For chocolate cream filling
- 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
- 1 cup heavy cream
- 1 large egg, at room temperature for 30 minutes
- For marshmallow topping
- 1 teaspoon unflavored gelatin (from a 1/4-ounce package)
- 1/2 cup cold water
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla
- Vegetable oil for greasing
Cranberry Lemon Bars
By kmad
1.Preheat oven to 325 degrees
- tablespoons cold unsalted butter, cut into 12 pieces, plus more for pan
- 1 1/2 cups dried cranberries, (about 7 ounces, available at specialty-food stores)
- 1/4 cup confectioners' sugar, plus more for dusting
- 1 cup all-purpose flour
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup freshly squeezed plus 1 1/2 teaspoons lemon juice, (about 3 lemons)
Carrot Cake
By kmad
1.Make the cake: Preheat oven to 350 degrees
- 2 1/2 cups all-purpose flour, plus more for pans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon coarse salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup water
- 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
- 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
- Cream Cheese Frosting
French Toast Pudding
By kmad
Preheat the oven to 350 degrees
- 1 challah loaf, sliced 3/4 inch thick
- 8 extra-large eggs
- 5 cups half-and-half or milk
- 3 tablespoons honey
- 1 tablespoon grated orange zest
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Confectioners' sugar and pure maple syrup, for serving
Gingerbread Recipe
By kmad
To assemble the box pieces: 1
- 7 cups all-pourpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup of unsalted butter
- 1 cup brown sugar
- 4 stp ground ginger
- 3 tsp ground cinnamon
- 2-1/2 tsp ground allspice
- 1-1/2 tsp salt
- 2 eggs
- 1 cup molasses (preferably unsulphured)