Karen1's profile page
Recipes
Chicken a la Vendemmia
By karen1
Puree the grapes in a blender then strain through a sieve, pressing on the solids to extract as much juice as possi...
- 2 pounds seedless red grapes
- 4 large bone-in chicken breasts, skin on
- Sea salt, preferably gray salt, and freshly ground black pepper
- 2 teaspoons fennel spice
- 2 tablespoons extra-virgin olive oil
- 1/2 cup thinly sliced shallot
- 2 teaspoons minced fresh rosemary
- 1/2 cup chicken stock or canned low-sodium chicken broth
Palermo Tender Stir Fry
By karen1
In large nonstick wok or skillet over medium-high heat, heat oil and chili paste
- 12 pieces PERDUE Individually Frozen Chicken Tenderloins
- 2 tablespoons olive oil
- 1/2 teaspoon oriental chili paste with garlic
- 1 jar marinated artichoke hearts, drained (12 ounces)
- 2 cans Italian-style recipe-ready tomatoes (14 1/2 ounces each)
- 2 cups cooked ziti, well drained
- 2 tablespoons grated Romano cheese
- 2 minced fresh basil
Chicken with Goat Cheese and Sun Dried Tomato
By karen1
Preheat the oven to 375 degrees F
- 3 boneless chicken breasts, skin-on
- 4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
- 3 sun-dried tomatoes, julienned
- Good olive oil
- Kosher salt and freshly ground black pepper
Baked Crab Cakes
By karen1
Preheat oven to 350 degrees
- 1 pound backfin or lump crabmeat
- 4 saltine crackers crumbled
- 1 tablespoon fresh minced parsley
- 1/2 teaspoon worcestershire sauce
- 2 to 3 shakes of tobasco sauce
- 1 egg beaten
- 1 cup mayonnaise divided
- 1/2 teaspoon old bay seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon freshly cracked pepper
- paprika
- fresh parsley springs
- 1 lemon sliced for garnish
Greek Salad
By karen1
2009, Ina Garten, All Rights Reserved
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 red bell pepper, large-diced
- 1 yellow bell pepper, large-diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, sliced in half-rounds
- 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
- 1/2 cup calamata olives, pitted
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
Asparagus Quiche
By karen1
Recipe courtesy Susan Mason
- 1 1/2 cups instant flour (recommended: Wondra)
- 1/2 cup unsalted cold butter, cut into pieces
- 3 tablespoons vegetable shortening
- 1/3 cup ice water
- 1/2 teaspoon salt
- All-purpose flour, for dusting
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh parsley leaves
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons butter
- 7 to 8 stalks asparagus, bottoms trimmed
- 1/2 cup grated Gruyere
Bruschetta
By karen1
In a small skillet, heat the oil over medium-high heat
- 4 tablespoons olive oil
- 5 cloves garlic, finely minced
- 1 pint red grape tomatoes, halved lengthwise
- 1 pint yellow grape tomatoes, halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 whole fresh basil leaves, plus more as needed, chiffonade
- Salt and freshly ground black pepper
- 1 whole baguette or crusty loaf
- 1 stick butter
Cherry Almond Quick Bread
By karen1
Preheat an oven to 350°F
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup chopped dried tart cherries
- 3/4 cup milk
- 2 eggs
- 8 Tbs. (1 stick) unsalted butter, melted and cooled
- 1 tsp. almond extract
Phyllo Wrapped Asparagus
By karen1
Recipe courtesy Paula Deen
- 8 or 9 asparagus spears, depending on size
- 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
- 1/4 cup butter, melted
- 1/4 cup finely grated Parmesan
Meat Loaf
By karen1
2010, Ina Garten, All Rights Reserved
- 1 tablespoon good olive oil
- 3 cups chopped yellow onions (3 onions)
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup canned chicken stock or broth
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck (81 percent lean)
- 1/2 cup plain dry bread crumbs (recommended: Progresso)
- 2 extra-large eggs, beaten
- 1/2 cup ketchup (recommended: Heinz)