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Valerie WhitmoreHi, I'm Valerie, the founder of CDKitchen. Nine years ago I felt like my cooking was in a rut, making the same go-to meals time after time. I decided that since we had so many great recipes on CDKitchen that I would start trying new ones every day to change up our meal routine. Now every week I make a menu of new dishes to try and we never make anything twice. Check out some of my latest cooking adventures:
 
Recipe for Spicy Seafood StewSpicy Seafood Stew
recipe rating
Delicious! We ate it jambalaya-style, over rice. Lots of great flavor.

Recipe for Herbed Pork And Vegetable StewHerbed Pork And Vegetable Stew
recipe rating
A good, savory oven-baked stew. A little heavy on the onions, but overall a nice, hearty meal!

Recipe for Chicken And Shrimp Vegetable Stir FryChicken And Shrimp Vegetable Stir Fry
recipe rating
The secret ingredient in this stir fry: sauerkraut! Yes, really, sauerkraut. It add an interesting dimension to an otherwise typical dish.

Recipe for Blue Cheese-Stuffed DatesBlue Cheese-Stuffed Dates
recipe rating
These tasty little dates are perfect finger food because they are just small enough to be bite-sized but they also pack in a big bite of flavor.



read previous reviews

 



Daily Dinner Dash
Today's Daily Dinner Dash:
Garlic And Ham Spaghetti

Get dinner on the table, in a dash! Each day we select a new main course ready to serve in 30 minutes or less!

Garlic And Ham Spaghetti
Submitted by : mercy421

Serves/Makes: 4    |   Ready In: under 30 minutes

8 ounces spaghetti
5 tablespoons butter
3 cloves garlic, chopped
1 onion, chopped
16 ounces fresh mushrooms, sliced
1 package (16 ounce size) frozen chopped broccoli
1 can (6 ounce size) black olives, drained
12 slices ham, chopped


Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.

In a large skillet over medium heat, melt butter and add garlic, onion, mushrooms, broccoli, olives, and ham. Saute mixture until onions are translucent.

In a large bowl toss cooked spaghetti with vegetable mixture.
To print, email, make shopping list, change serving sizes or other options, go to: http://www.cdkitchen.com/recipes/recs/23/GarlicAndHamSpaghetti69865.shtml




Dinner Is Served
Dinner Is Served
Wednesday's Feature: Beef Burgundy Over Noodles

Tried and true main dishes for any occasion, whether entertaining friends or a family meal.

Beef Burgundy Over Noodles
Submitted by : Tracy LadyC1962

Serves/Makes: 2    |   Ready In: 1-2 hrs

1/2 pound boneless beef sirloin steak, cut into 1/4" strips
2 tablespoons diced onion
2 teaspoons butter or margarine
1 1/2 cup quartered fresh mushrooms
3/4 cup red wine or beef broth
1/4 cup water, PLUS
2 tablespoons water, divided
3 tablespoons minced fresh parsley, divided
1 bay leaf
1 whole clove
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon flour
1/2 teaspoon browning sauce, optional
1 1/2 cup hot cooked egg noodles


In a Dutch oven or nonstick skillet, brown beef and onion in butter over medium heat. Add the mushrooms, wine or broth, 1/4 cup water, 2 Tbs. parsley, bay leaf, clove, salt and pepper.

Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.

Combine flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and clove. Stir in browning sauce if desired.

Serve over noodles. Sprinkle with remaining parsley.
To print, email, make shopping list, change serving sizes or other options, go to: http://www.cdkitchen.com/recipes/recs/639/Beef-Burgundy-Over-Noodles73673.shtml




Savvy Slow Cooking
Savvy Slow Cooking

Take it slow and easy with your crock pot

Shrimp Marinara
   
 

Delightful Desserts
Delightful Desserts

From cakes to creme brulee, these recipes will end your meal on a sweeter note.

Pappadeaux Key Lime Pie with Raspberry Sauce
   
 

Super Sides
Super Sides

Round out your dinner menu with the perfect side dish

Easy Oven-Baked Vegetables
   
 

Breakfast
Breakfast

Delicious ideas for an on the go breakfast or a weekend brunch

Breakfast Cobbler
   
 

 

 

Cooking Tips & Hints

  • Cooking Tip: BuffetsBuffets

    Stack large dinner plates at the start of the buffet table and silverware and napkins at the end. This way hands are freer to fill up the plates and aren't loaded down until the last moment.

  • Cooking Tip: AvocadoAvocado

    If you are only using half an avocado, leave the pit in the unused half and refrigerate, covered with plastic wrap. This will retard discoloration

  • Cooking Tip: Easy Peel GarlicEasy Peel Garlic

    Do you struggle with garlic skins? Simply zapped unpeeled cloves in the microwave for 15 seconds. The skin will easily peel off.

  • Cooking Tip: Crock Pot TipsCrock Pot Tips

    Don't overfill your slow cooker. Fill it no less than half full and no more than two-thirds full.

  • Cooking Tip: Baking Tip: Brown SugarBaking Tip: Brown Sugar

    Always be sure to follow the cooking directions for measuring brown sugar. 1 cup packed brown sugar contains 2 ounces MORE than 1 cup brown sugar that isn't packed.

  • Cooking Tip: HerbsHerbs

    Fresh herbs loose their distinctive flavor when cooked a long time. Add some extra just before serving

Cooking Discussions

Homemade Granola
amess: People who said it burned - did you use old fashioned or one minute oats? That makes a big difference I think. I used quick oats the first time and only had them on half the time...

Creole Crawfish Monica
OHinNOLA: This is it. Jazz Fest on your table - for less than $5 a very small serving.

Buttercream Frosting
Jeane : I fell onto this recipe by accident , first I thought the sugar looked too much, and I have been struggling to find a good chocolate icing so I said to my self what the heck why...

Angel Lemon Bars
Lemony: Is it ok to use the lemon creme pie filling instead of the plain lemon pie filling?

Strawberry Jam Bread
Guest Foodie:: I tried this in my bread machine and it didn't cook ll the way through, but it was still wonderful!! Thanks for the recipe!

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