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Recipes
Croque Monsieur Panini
By karen1
Preheat panini press according to directions
- 5 tbs. unsalted butter
- 2 tbs. all purpose flour
- 1 cup milk
- 1 bay leaf
- l fresh thyme sprig
- pinch of freshly grated nutmeg
- kosher salt, and freshly ground pepper to taste
- 6 oz. gruyere cheese, grated
- 8 slices sweet batard
- 4 tsp. dijon mustard
- 12 oz. thinly sliced ham
Beans Wrapped in Prosciutto
By karen1
One doesn't want to wade too deep into canape land, but I would feel I was doing less than my duty if I didn't fait...
- 1 pound fresh green beans
- 1 cup balsamic vinegar
- 1/2 pound prosciutto
Sugared Pecans
By karen1
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
- 1/2 cup (1 stick) butter, melted
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 4 cups pecan halves
Beef Tips
By karen1
Combine and bake about 3 hours at 300 -325 degrees
- 2 lbs. stew beef (seared)
- 1 pkg. dry onion soup
- 1 cup red wine or cooking wine
- 2 cans cream of mushroom soup
- Egg noodles
Grilled Salmon with Citrus Salsa Verde
By karen1
Recipe courtesy Giada De Laurentiis
- 2 large oranges
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chopped fresh flat-leaf parsley
- 2 scallions, finely sliced
- 3 tablespoons chopped fresh mint leaves
- 2 tablespoons capers, rinsed, drained and coarsely chopped
- 2 tablespoons orange zest
- 1 teaspoon lemon zest
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Vegetable or canola oil, for oiling the grill
- 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
- 2 tablespoons amber agave nectar
- Kosher salt and freshly ground black pepper
Sour Cream Coffee Cake
By karen1
2001, Barefoot Contessa Parties!, All Rights Reserved
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup chopped walnuts, optional
- 1/2 cup confectioners' sugar
- 2 tablespoons real maple syrup
Smoked Salmon and Egg Salad Tartines
By karen1
Place the eggs in a large pot and cover them with cool tap water
- 12 extra-large eggs
- 1/3 cup good mayonnaise
- 2 teaspoons whole-grain mustard
- 1 tablespoons minced fresh dill, plus sprigs for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 slices 7-grain bread or round French bread (boule)
- 8 slices good smoked salmon
Orzo with Mint Salmoriglio Sauce
By karen1
For the pasta: Bring a large pot of salted water to a boil over high heat
- 1 pound orzo pasta
- 1/2 cup grated Pecorino Romano
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice (from 2 large lemons)
- 2 lemons, zested
- 3 cloves garlic, smashed or finely minced
- 1/2 cup chopped fresh mint
- 1/3 cup chopped fresh flat-leaf Italian parsley
- Salt and freshly ground black pepper
Breakfast Potatoes
By karen1
Preheat the oven to 375 degrees F
- 12 russet potatoes
- Canola oil, for frying
- Butter, for frying
- 1 large onion, cut into fine dice
- 1 green pepper, cut into fine dice
- 1 red pepper, cut into fine dice
- 1 yellow pepper, cut into fine dice
- Salt and ground black pepper
New Orleans-Style Barbecued Shrimp
By karen1
Directions Heat a large skillet over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 3 cloves garlic, peeled and chopped
- 1/2 large lemon, sliced crosswise into five 1/4-inch-thick rounds
- 1 pound shell-on, deveined large shrimp
- 1 teaspoon sweet paprika
- 1/4 teaspoon ground dried thyme (see Cook's Note)
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon kosher salt
- 3 tablespoons Worcestershire sauce
- 4 tablespoons unsalted butter, at room temperature and cut into small cubes
- Crusty bread, for dipping