December 7, 2014

RECIPE: Stuffed Mushrooms




Great Appetizer for any Football , Birthday or Holiday Party



Credit: © 2017 KDArtStudio



INGREDIENTS:

  • 3 Large Mushrooms per person
  • 3 Bacon Rashers
  • 4 oz fresh cream
  • Green onions
  • 4 oz Grated Mozzarella Cheese
  • 1/2 Green Bell Pepper

You will also need:

Microwave


DIRECTIONS:
  1. Dice bacon, bell peppers
  2. Remove skin from mushrooms (keep stems)
  3. Finely chop Mushroom Stems
  4. Add mushroom stems, bell peppers, bacon, chives and
    cheese to a microwave safe mixing bowl
  5. Add cream a little at a time and mix all ingredients together
  6. The mixture should stick together but not be runny
  7. Cook mixture in microwave until cheese has melted 2 mins
  8. Place mushroom cups face down on a microwave safe plate
  9. Cook on high 30 seconds
  10. Remove from microwave and turn right side up
  11. Spoon cheese mixture into mushroom cups
  12. Cook in microwave 1 min on high
  13. Garnish with chopped green onions and serve hot







This recipe is Copyright protected and may not be shared or used in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe must link back to this page and include Copyright 2017 KDArtStudio


November 24, 2014

Oyster Soup

Easy Oyster Soup




Credit: KDArtStudio©2017



Ingredients:


  • 1 Cup Water
  • 2 tbsp Oyster Sauce
  • 1/2 green onion

Directions:

  1. Boil water
  2. Place oyster sauce in serving dish
  3. Pour boiling water on oyster sauce and stir till dissolved
  4. Add chopped Green onions




This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio

RECIPE: Cheese Fonduta

Cheese Fonduta



Ingredients:


  • 1 Cup grated mozzarella
  • 1Cup grated Sharp Cheddar
  • 1 Tbsp Parmesan
  • 1 Tbsp Romano
  • 1 Cup Sour Cream
  • 1 Tsp thyme
  • 1/4 tsp cayenne Pepper
  • 1/2 tsp Crushed red pepper flakes
  • Parsley
  • Paprika
  • 1 French Baguette

Directions:

  1. Preheat oven to 450 F
  2. Slice baguette into 1 cm slices on the diagonal
  3. Lightly spray non-stick pizza pan or cookie sheet with Olive Oil Cooking Spray
  4. Arrange bread on pizza tray
  5. Lightly brush top of bread with olive oil
  6. Combine mozzarella, Romano, parmesan, extra sharp cheddar, sour cream, thyme, red pepper flakes & cayenne in a large mixing bowl
  7. Mix with a fork till combined
  8. Transfer to Oven proof Pyrex dish
  9. Sprinkle top with paprika and parsley flakes
  10. Bake 10 minutes on middle oven rack
  11. at the same time
  12. Brown baguette slices on top oven rack 5-6 mins, turn over and brown 5-6 minutes
  13. Transfer fonduta to stainless steel fondue pot or bowl if you have one this will keep it warm for serving



1 Serving Size is approximately 2 oz






This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio

March 19, 2014

Egg Drop Soup

Quick & Easy Egg-Drop Soup





Credit: KDArtStudio©2017



Ingredients:


  • 2 Eggs
  • 1 LB Low sodium chicken broth
  • Chopped Shallot / green onion
  • Salt and pepper to taste

Directions:


  1. Heat Chicken Broth in saucepan on med-high until it boils
  2. In a small bowl beat eggs with a fork until whites and yolks are combined
  3. Add beaten eggs to chicken broth stir in with a fork in one direction to create ribbon strands of eggs
  4. Season to taste with salt and pepper
  5. Add shallots and serve

March 18, 2014

Mushroom Soup

Quick & Easy Mushroom Soup



Credit: KDArtStudio ©2017


Ingredients:


  • 2 lbs low sodium beef broth
  • 8 oz sliced mushrooms
  • 8 oz sliced portabello mushrooms
  • 1/3 cup lemon juice
  • 1 cup red cooking wine
  • 5 drops white truffle oil
  • 1 cup cream 
  • 2 tbsp parsley
  • 2 tbsp marjoram

Directions:


  1. Saute mushrooms until cooked 
  2. In a large soup saucepan add beef broth, wine, parsley, marjoram, lemon juice
  3. Cover and cook on med-high until soup comes to a rolling boil
  4. Add cream and truffle oil
  5. Mix through and serve hot


This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction



Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio

RECIPE: Quick Hollandaise Sauce



Credit: KDArtStudio ©2017



Ingredients:


  • 4 Egg Yolks
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Milk
  • 1 Stick Butter

Directions:


  1. In a stainless steel bowl, beat egg yolks and lemon juice together
  2. Melt butter in saucepan,
  3. add milk, whisk until combined
  4. Remove saucepan from stove
  5. Slowly mix in egg yolk mixture a little at a time until all combined
  6. Return to saucepan and heat on med heat until sauce starts to heat
  7. Do not let it boil
  8. Remove from heat and whisk until sauce thickens
  9. Serve over eggs benedict



This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio