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Recipes
Slow Cooker Macaroni and Cheese
By karen1
In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, p...
- Cooking spray
- 8 ounces cooked elbow macaroni
- One 12-ounce can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup (1/2 stick ) of butter, melted
- 1 teaspoon salt
- Dash of pepper
- 2 large eggs, beaten
- Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
- Dash of paprika
Green Beans Gremolata
By karen1
Bring a large pot of water to a boil
- 1 pound French green beans, trimmed
- 2 teaspoons minced garlic (2 cloves)
- 1 tablespoon grated lemon zest (2 lemons)
- 3 tablespoons minced fresh flat-leaf parsley
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons toasted pine nuts
- 2 1/2 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
Pasta Salad
By karen1
Cook the pasta according to the packet instructions
- 12 ounces fun-shaped pasta, such as radiator
- 8 slices thin bacon
- 1/2 cup mayonnaise
- 1/2 cup whole milk
- 4 tablespoons white vinegar
- 1/2 teaspoon salt
- Dash sugar, optional
- 1/2 cup grape tomatoes (yellow and red), halved lengthwise
- 1/2 pound Cheddar, cut into small cubes
- 3 green onions, thinly sliced
- Ground black pepper
- 24 whole basil leaves, chiffonade
- add olives if you like black or green
Caramelized Broccoli with Garlic
By karen1
In a large, deep skillet, heat 2 tablespoons of the olive oil
- 3 tablespoons extra-virgin olive oil
- 2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
- 1/2 cup water
- 3 garlic cloves, thinly sliced
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
Crispy Squid with Garlic Mayonnaise
By karen1
Strange though it might sound to say it, this is another of my supper-standbys
- About 9 ounces frozen squid (tubes and tentacles) to give about 7 ounces unfrozen
- 1 tablespoon cornstarch
- 2 tablespoons semolina
- 1 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika
- 1 cup groundnut oil or as needed, depending on the size of pan
- Garlic Mayonnaise, recipe follows
- 1/4 clove garlic
- 4 tablespoons best quality, preferably organic, mayonnaise
Roasted Berries
By karen1
Preheat the oven to 450 degrees F
- 1 pint fresh strawberries
- 2 half-pints fresh raspberries
- 2 half-pints fresh blueberries
- 2 half-pints fresh blackberries
- 1/4 cup sugar
- Vanilla bean, split and seeds removed
- serve over meringues, pound cake, angel food cake, ice cream
Chicken Salad Sandwiches
By karen1
Preheat the oven to 350 degrees F
- 4 split (2 whole) chicken breasts, bone-in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup good mayonnaise, plus more for the bread
- 1 1/2 tablespoons chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 8 to 10 slices health or seven-grain bread
- 1 package mesclun salad mix
Parmesan Cheese Souffle
By karen1
Preheat the oven to 400 degrees F
- 2 tablespoons unsalted butter, plus more for ramekins
- 3/4 cup grated Parmesan, plus more for coating ramekins
- 2 cups whole milk
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper
- 6 large eggs, separated
Berry Trifle
By karen1
Place the berries into a large bowl and sprinkle with half of the lemon juice
- Lemon Cream:
- 1 pint blueberries
- 1 pint strawberries, hulled and cut into thick slices
- 2 pint raspberries
- 1 lemon, juiced
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- 1 quart whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1 (11-ounce) jar lemon curd
- 1 store bought pound cake, sliced 1/2-inch thick
Fresh Salmon Tartare
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1 pound skinless fresh salmon fillet
- 1/2 pound smoked salmon, thickly sliced
- 1/3 cup freshly squeezed lime juice (3 limes)
- 1/3 cup minced shallots (2 shallots)
- 2 tablespoons good olive oil
- 1/4 cup minced fresh dill
- 3 tablespoons drained capers
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 loaf seven-grain bread, thinly sliced and toasted, for serving