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Recipes
Bacon Prawns with Cheese Dip
By karen1
Preheat the oven to 400 degrees F
- 8 thin slices bacon
- 8 roasted jalapenos, split in 1/2 and seeded cut top off put olive oil on top and roast in oven
- 16 large prawns, peeled and deveined
- Freshly ground black pepper
- 1 1/2 cups shredded Monterey jack cheese (Chihuahua cheese is great here too!)
- 3/4 cup cream or 1/2 and 1/2
Hummus with Sesame
By karen1
Directions Combine the beans, lemon juice, tahini, cumin and garlic in a food processor
- One 15-ounce can garbanzo beans, drained and rinsed
- 2 tablespoons lemon juice
- 2 tablespoons tahini paste
- 1/4 teaspoon cumin
- 1/2 clove garlic
- 1 tablespoon olive oil, plus more to drizzle
- 1 tablespoon sesame oil
- Kosher salt and freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- For serving: carrot sticks, celery sticks and pita chips
Salmon and Vegetable "Stir-Fry Cheat Sheet"
By karen1
Preheat the oven to 425 degrees F
- 2 cups snow peas, ends trimmed
- 1 cup thinly sliced carrot rounds
- 1 cup thinly sliced red onion
- 2 heads baby bok choy, leaves separated, stems thinly sliced
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 pound skinless salmon fillet
- 1/4 cup diced pickled cherry peppers plus 2 tablespoons pickling liquid from the jar
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1/2 cup thinly sliced scallions
- 1 tablespoon sesame seeds
- 4 cups cooked brown rice, for serving
- 1 lime, cut into wedges, optional
Baked Macaroni and Cheese
By karen1
Preheat oven to 350 degrees
- Topping:
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- fresh black pepper
- 3 tablespoons butter
- 1 cup panko bread crumbs
Chicken with Peruvian Chile Sauce
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 1 (4 to 5 pound) chicken, cut into 8 pieces
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1 slice whole wheat sandwich bread, crust removed, cut or torn into 1/2-inch pieces
- 3/4 cup half-and-half
- 2 tablespoons vegetable oil
- 1 large or 2 small shallots, sliced
- 2 cloves garlic, crushed
- 1 cup low-sodium chicken broth
- 2 cups (6 ounces) crumbled queso fresco or mild feta cheese
- 1/2 cup finely grated Parmesan
- 1/2 cup chopped walnuts, plus 1/3 cup toasted (see Cook's Note)
- 1 tablespoon Aji Amarillo paste (found in Latin markets or the Hispanic section of grocery stores)
- 1/2 teaspoon turmeric
- 4 teaspoons kosher salt
- 1/2 tablespoon chopped fresh cilantro or flat-leaf parsley leaves
New York-Style Chopped Salad
By karen1
Lay out the greens and all the fixings in small dishes
- 3 cups mixed salad greens
- 8 whole romaine leaves
- 1 pint grape tomatoes, halved
- One 14-ounce can kidney beans, drained and rinsed
- One 4-ounce can pitted mixed olives
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 4 hard-boiled eggs, peeled and sliced
- 2 avocados, sliced
- 8 ounces mushrooms, sliced
- 8 ounces fresh mozzarella, cubed
- 1 English cucumber, halved then sliced
- 1 bunch asparagus, blanched and sliced into pieces
- 1/2 cup sunflower seeds
- 8 radishes, halved
- Salt and ground pepper
- Herby Ranch Dressing, recipe follows, or your favorite
- 1 cup (real) mayonnaise
- 1/2 cup buttermilk (more as needed to reach desired consistency)
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves, chopped
- 2 tablespoons chopped fresh chives
- 2 teaspoons chopped fresh oregano
- 3 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- Salt and ground pepper
Breakfast Casserole
By karen1
preheat oven to 350 degrees Whisk ingredients together pour into 9x9 pyrex dish bake 45 minutes
- 6 eggs beaten well
- 2 c. milk
- 6 slices white bread - crust removed and cubed
- 1 tsp. salt
- 1 tsp. dry mustard
- 2 c. cheddar cheese grated
Caesar-Roasted Fish
By karen1
Preheat the oven to 500 degrees F
- 2 large garlic cloves, chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon anchovy paste
- 2 teaspoons Dijon mustard
- 1 cup good mayonnaise
- 1 tablespoon grated lemon zest (2 lemons)
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 portions (swordfish)
- 1/2 cup chopped scallions, white and green parts (4 scallions)
- 2 tablespoons good olive oil
- 3 tablespoons drained capers
- Lemon wedges, for serving
Orange Baked Ham
By karen1
2008, Ina Garten, All Rights Reserved
- 1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone
- 6 garlic cloves
- 8 1/2 ounces orange marmalade
- 1/2 cup Dijon mustard
- 1 cup light brown sugar, packed
- 1 orange, zested
- 1/4 cup freshly squeezed orange juice
Salmon Salad
By karen1
, 1999, Barefoot Contessa Cookbook, All rights reserved
- 2 pounds cooked salmon, chilled
- 1 cup small-diced celery (3 stalks)
- 1/2 cup small-diced red onion (1 small onion)
- 2 tablespoons minced fresh dill
- 2 tablespoons capers, drained
- 2 tablespoons raspberry vinegar
- 2 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper