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Recipes
Slow Cooker Gratin Potatoes with Asiago Cheese & Bacon
By KarenLee
Directions 1) In a skillet placed on stovetop set to medium heat, add bacon
- inch slices 6 medium baking potatoes, peeled and thinly sliced ½ cup Asiago cheese, freshly grated 1½ cups heavy cream salt and pepper, to taste
Johnsonville Holiday Breakfast Casserole
By KarenLee
Cook sausage according to package directions
- 2 packages (12 ounces each) Johnsonville Original Breakfast Sausage Links
- 6 English muffins, cut into 1-inch cubes
- 1/4 cup butter, melted
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded mozzarella cheese
- 1/2 cup onion, chopped
- 1/2 cup red pepper, chopped
- 12 eggs
- 2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup bacon bits (or to taste)
Smothered Steak Burgers with Mushroom Gravy
By KarenLee
In a medium bowl, mix together the beef, egg, pepper, breadcrumbs, minced onion, Worcestershire sauce, and 1 garlic...
- 1 lb. lean ground beef
- 1 large egg
- 1/8 teaspoon black pepper
- 1/4 cup bread crumbs
- 1/4 cup minced onion
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced, divided
- 1 (8-ounce)package, or 2 cups sliced mushrooms
- 1 cup thinly sliced onion
- 3/4 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 tablespoon sherry
- 1 cup reduced-sodium beef broth
- Salt and pepper to taste
Cucumber-Cream Cheese Sandwiches
By KarenLee
Fold cucumber and mint into cream cheese
- 1 brioche loaf, cut into 14-inch slices
- 2 pounds cream cheese at room temperature
- 1 English cucumber , peeled and cut into 1/8-inch dice
- Mint leaves from 8 stems, cut into strips
- Kosher salt and black pepper
Chef Dad's Alfredo Sauce
By KarenLee
1) Get a large pot of water over high heat, but don't add your pasta to the boiling water until the sauce ...
- 1 pint (2 cups) heavy cream
- 1 stick of butter
- 1/2 cup Parmesan reggiano cheese (grated)
- 1/2 cup Asiago cheese (shredded)
- Kosher salt and fresh cracked pepper
- 1 pkg of your favorite pasta (Fettuccine, Spaghetti,
- Penne, Ravioli, etc.)
- Chopped parsley for garnish
Pineapple Cream Cheese Dip
By KarenLee
The Pineapple Cream Cheese Dip is easy to make and is wonderful served with chicken in a biscuit crackers
- 1 (8 oz) Cream Cheese, softened
- 1 (1lb 40z) Can Crushed Pineapple, drained
Cherry Tomatoes Stuffed with Marinated Feta
By KarenLee
Cherry Tomatoes Stuffed with Marinated Feta These make a great side dish—or an afternoon snack
- 1 7- to 8-ounce package feta cheese, cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 1 tablespoon minced shallot
- 1/2 teaspoon chopped fresh oregano
- 1 pound large cherry tomatoes
- 12 pitted Kalamata olives, halved lengthwise
Mexican Vegetable Rice
By KarenLee
In a wide frying pan, heat oil over medium heat; add onion, garlic and rice
- 3 tablespoons salad oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-1/2 cups rice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 3 chicken bouillon cubes
- 3 cups boiling water
- 1 package (10 0z.) frozen mixed peas and carrots (thawed)
- 1-1/2 cups peeled, seeded, and chopped tomatoes
Orange-Glazed Cornish Hens
By KarenLee
This is a wonderful elegant entree to serve at a cozy dinner party for four
- 4 Cornish game hens (22 ounces each)
- 1/4 cup butter or margarine, melted
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup orange juice
- 1/2 cup packed brown sugar
- 1/2 cup Madeira wine, sherry or chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon ground mustard
- 1/4 teaspoon ground allspice
Original Hummus
By KarenLee
In food processor, blend chick peas and garlic
- 1 can Garbanzo beans, drained and rinsed
- 1 garlic clove
- Juice of 1 lemon
- 1 tablespoon tahini
- Extra Virgin olive oil
- Salt to taste