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Recipes
Gorgonzola Sauce
By karen1
, 2001, Barefoot Contessa Parties!, All rights reserved
- 4 cups heavy cream
- 3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
- 3 tablespoons freshly grated Parmesan
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons minced fresh parsley
Hash Brown Cakes
By karen1
Recipe courtesy Jamie Deen
- 1 pound Yukon gold potatoes, scrubbed well and dried
- 1 shallot, peeled
- 1/2 cup shredded Cheddar
- 1/3 cup all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1 large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- Peanut oil, for frying
Deviled Eggs Spicy
By karen1
Cook eggs remove yolks, mix together until fluffy add other ingredients, fill eggs, bacon chips on top
- 6 eggs
- 1/2 cup miracle whip
- 1 tsp. horseradish
- 1/2 tsp. season all salt
- 1/2 tsp. old bay seasoning
- Bacon chips
Texas Eggs Benedict
By karen1
For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bow...
- Poached eggs:
- 3 tablespoons finely chopped red onions
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon olive oil
- 3 plum tomatoes, seeded and finely diced
- One 15-ounce can black beans, drained, rinsed well anddrained again
- 1 serrano chile, finely diced
- Juice of 1 lime
- Salt and freshly ground black pepper
- 1 tablespoon fresh lime juice
- 3 large egg yolks, lightly beaten
- 1 1/2 sticks unsalted butter, melted until foamy
- 1/4 cup to 1/2 cup your favorite steak sauce, such as Bobby Flay's Mesa Steak Sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, smashed to a paste
- 1 stick unsalted butter, softened
- Salt and freshly ground black pepper
- 4 slices pain de mie, sliced 1-inch thick
- One 1-pound boneless ribeye, about 1 1/2 inches thick, cut into eight 1/2-inch-thick slices
- 3 tablespoons spice rub, such as Bobby Flay's Steak Rub for Beef and Pork
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 1 tablespoon white wine vinegar
- 4 eggs
- Kosher salt and freshly ground black pepper
- Whole cilantro leaves, for garnish
Strawberry Tarts
By karen1
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) cold unsalted butter, diced
- 2 tablespoons cold shortening (recommended: Crisco)
- 1/4 cup ice water
- 2 cups Pastry Cream, recipe follows
- 2 pints whole strawberries, hulled and halved
- 1/3 cup apricot jelly
- 3 tablespoons shelled pistachios, halved, optional
Linguine with Shrimp and Creamy Roasted Tomatoes
By karen1
Preheat the oven to 375°
- 1 1/2 cups grape tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon thyme leaves
- Kosher salt and freshly ground pepper
- 3/4 pound linguine
- 1 cup heavy cream
- 3/4 pound large shrimpshelled, deveined and halved lengthwise
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon coarsely chopped flat-leaf parsley
Strawberries with Balsamic Vinegar
By karen1
Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl
- 4 pints (8 cups) fresh strawberries, sliced thick
- 5 tablespoons balsamic vinegar
- 2 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
- 2 pints vanilla ice cream, for serving
- Freshly grated lemon zest, for serving
Apricot and Pineapple Crisps
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved
- 1 cup (6 ounces) quartered dried apricots
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon arrowroot
- 1/2 cup flour
- 1/2 cup quick-cook oats
- 1 stick unsalted butter, chilled, cut into 1/2-inch pieces
- 1/2 cup light brown sugar, packed
- 1/3 cup chopped pecans
- 1/4 teaspoon fine salt
- Special equipment: 4 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.
Chicken Francaise
By karen1
Recipe courtesy Aaron McCargo Jr
- 2 boneless and skinless chicken breast halves (about 12 ounces)
- Flour, for dredging
- Salt and freshly ground black pepper
- 1 teaspoon plus pinch paprika
- 4 eggs, beaten
- 2 tablespoons grated Parmesan
- 1/4 cup chopped fresh parsley, divided
- 1/4 cup olive oil, divided
- 4 tablespoons butter, cold, divided
- 2 tablespoons chopped garlic
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 2 cups chicken stock
- 1 teaspoon chicken bouillon powder
- 1 lemon, zested
- 2 lemons, juiced
- 4 cups baby arugula, washed and spun dry, for serving
Shrimp Skewers
By karen1
Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice
- Copyright 2010, Ina Garten, All Rights Reserved
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- Juice of 1 lemon
- 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined