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Recipes
Chicken with Mustard Mascarpone Marsala Sauce
By karen1
Sprinkle the chicken with salt and pepper
- 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 3/4 cup chopped onion
- 1 pound cremini mushrooms, sliced
- 2 tablespoons minced garlic
- 1 cup dry Marsala wine
- 1 cup (8 ounces) mascarpone cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
- 12 ounces dried fettuccine
Crash Hot Potatoes
By karen1
In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minute...
- 12 small yellow potatoes
- Kosher salt
- 3 tablespoons olive oil
- Fresh ground black pepper
Frittata with Asparagus, Tomato, and Fontina
By karen1
Recipe courtesy Giada De Laurentiis
- 6 large eggs
- 2 tablespoons whipping cream
- 1/2 teaspoon salt, plus a pinch
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
- 1 tomato, seeded, diced
- Salt
- 3 ounces Fontina, diced
Enchilada Casserole
By karen1
Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish
- 2 pounds ground chuck
- 1 medium onion, chopped
- 2/3 cup water
- 1 (1.25-ounce) package taco seasoning
- 1 (15-ounce) can pinto beans, drained
- 1 (15.25-ounce) can corn, drained
- 1 (4-ounce) can chopped green chilies
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1 (19-ounce) can enchilada sauce
- 20 (51/2-inch) corn tortillas
- 2 (8-ounce) packages shredded Colby and Monterey Jack cheese blend
BLT Deviled Eggs
By karen1
Recipe courtesy Paula Deen (March/April 2006, pg
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 3 slices bacon, cooked and crumbled plus more for garnish, if desired
- 2 cherry tomatoes, seeded and finely chopped
- 1 tablespoon dried parsley flakes
- Salt and freshly ground black pepper
Maple-Candied Bacon
By karen1
Recipe courtesy Claire Robinson
- 1 pound thick sliced bacon, good quality
- 1/2 cup maple syrup, Grade B or (1/4 cup) instead
- 1 teaspoon Dijon mustard or (1 tbsp.) instead
- Finely ground black pepper
Filet of Beef au Poivre
By karen1
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 6 filet mignon, cut 1 1/4 inches thick
- Kosher salt
- 2 tablespoons coarsely ground black pepper
- 3 1/2 tablespoons unsalted butter, divided
- 1 1/2 tablespoons olive oil
- 3/4 cup chopped shallots (3 to 4 shallots)
- 1 cup canned beef broth
- 1/2 cup good Cognac or brandy
Stuffed Potatoes
By karen1
Preheat oven to 400 degrees
- 8 baking potatoes
- 1 stick butter
- 1 c. sour cream (more for creamier potatoes.
- 1/2 tsp. seasoned pepper
- 1 egg beaten
- 1 c. grated cheddar cheese
- 1 T. chives
- 1 T. crazy jane salt
- 8 slices crisp bacon
- paprika, salt and pepper to taste
Lemon Champagne Cocktail
By karen1
Recipe courtesy Giada De Laurentiis
- One 12-ounce container frozen lemonade concentrate, thawed (1 1/2 cups)
- 1 1/2 cups vanilla-flavored or plain vodka
- One 750 ml bottle rose champagne, chilled
- Fresh mint sprigs
Chili Simply Perfect
By karen1
2011 Ree Drummond, All Rights Reserved
- 2 pounds ground beef
- 2 cloves garlic, chopped
- One 8-ounce can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
- One 15-ounce can kidney beans, drained and rinsed
- One 15-ounce can pinto beans, drained and rinsed
- Shredded Cheddar, for serving
- Chopped onions, for serving
- Tortilla chips, for serving
- Lime wedges, for serving