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Recipes
Spinach Artichoke Dip
By karen1
Melt butter in a medium saucepan over medium heat
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 clove garlic, chopped
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
- 1 (8-ounce) jar artichoke hearts, drained and chopped
- 1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel)
- 1 cup shredded 4 cheese blend
- Tortilla chips and cut vegetables, for serving
Penne with Triple Tomato Sauce
By karen1
F&W's Melissa Rubel uses tomatoes in three formsfresh, sun-dried and pastefor her thick and creamy, deeply ...
- 1 pound penne
- 2 medium tomatoes (5 ounces each), cut into 1-inch dice
- 4 oil-packed sun-dried tomatoes, drained
- 2 tablespoons tomato paste
- 4 large basil leaves
- 1 garlic clove
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
Turkey Lasagna
By karen1
, 2002, Barefoot Contessa Family Style, All Rights Reserved
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (1 onion)
- 2 garlic cloves, minced
- 1 1/2 pounds sweet Italian turkey sausage, casings removed
- 1 (28-ounce) can crushed tomatoes in tomato puree
- 1 (6-ounce) can tomato paste
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 1/2 cup chopped fresh basil leaves
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 pound lasagna noodles
- 15 ounces ricotta cheese
- 3 to 4 ounces creamy goat cheese, crumbled
- 1 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 extra-large egg, lightly beaten
- 1 pound fresh mozzarella, thinly sliced
Oatmeal, Cranberry and Chocolate Chunk Cookies
By karen1
Put an oven rack in the center of the oven
- 1 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 stick unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 2 cups old fashioned oats
- 1 cup dried cranberries
- 1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks
- Special equipment: a 4-ounce (1/2 cup) ice cream or cookie scoop
Pumpkin and Goat Cheese Risotto
By karen1
Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat
- 4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
- 1 cup canned pure pumpkin
- 4 slices applewood smoked bacon, chopped
- 2 tablespoons butter
- 1 leek (white and pale green part), thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon chopped fresh thyme
- 1 1/2 cups Arborio rice or medium-grain white rice
- 2/3 cup dry white wine, such as pinot grigio
- 1/2 cup freshly grated Parmesan
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon (generous) freshly grated nutmeg
- 1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)
Vegetable Chow Mein
By karen1
Recipe courtesy Giada De Laurentiis
- 8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
- 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
- 8 ounces fresh or dried chow mein noodles
- 3 tablespoons vegetable oil
- 1 (2-inch) piece fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 6 large shiitake mushrooms, thinly sliced
- 1 (8-ounce) can sliced water chestnuts, rinsed and drained
- 1/4 cup low-sodium chicken broth
- 1/2 cup hoisin sauce*
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 2 green onions, thinly sliced
- *Can be found at specialty Asian markets
Baked French Toast with Blueberries
By karen1
Recipe courtesy Giada De Laurentiis
- Butter, for greasing
- 6 eggs
- 3 cups whole milk
- 3/4 cup maple syrup, plus extra for serving
- 2 teaspoons ground cinnamon, plus 1 tablespoon
- 1/4 teaspoon fine sea salt
- 1 lemon, zested
- 3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
- 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
- 3 tablespoons granulated sugar
Roasted Prime Rib with Thyme and Marsala
By karen1
Recipe courtesy Giada De Laurentiis
- 1 tablespoon chopped fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- One 6-pound bone-in beef prime rib roast, trussed
- 2 cups low-sodium beef broth
- 1 cup sweet marsala
- 3 tablespoons arrowroot
- 1 tablespoon chopped fresh thyme
- 3 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Sweet Potato Hash Browns with Green Onion Vinaigrette
By karen1
For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blen...
- 1 cup sliced green onions, green part only
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
- 2 teaspoons honey
- Salt and freshly ground black pepper
- 1/4 cup canola oil
- 2 tablespoons unsalted butter
- 1 medium Spanish onion, halved and thinly sliced
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 6 large sweet potatoes, cut into 1-inch dice
- 1 tablespoon finely chopped fresh thyme leaves
Make-Ahead Goat Cheese Mashed Potatoes
By karen1
Preheat the oven to 375 degrees F
- 3 pounds large Yukon Gold potatoes, peeled and cut in 3/4-inch chunks
- 5 large garlic cloves
- Kosher salt and freshly ground black pepper
- 7 to 8 ounces garlic and herb goat cheese, at room temperature, such as Montrachet
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1 1/2 cups sour cream
- 1/2 cup half-and-half or milk
- 1/2 cup freshly grated Parmesan cheese