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Recipes
Bacon Egg & Cheese Biscuit Casserole
By karen1
For the Cheddar Chive Biscuits: Preheat the oven to 425ºF
- CHEDDAR CHIVE BISCUITS:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter (chilled, and cut into cubes)
- 3/4 cup buttermilk
- 1/2 cup chives (chopped)
- 3/4 cup shredded cheddar cheese
- BACON EGG & CHEESE BISCUIT CASSEROLE:
- 1 recipe cheddar chive biscuits
- 1 pound bacon (cooked and chopped)
- 1/2 cup shredded cheddar cheese
- 6 large eggs
- 1 1/2 cups milk
- 1/2 cup chives (chopped)
- Kosher salt and freshly ground black pepper (to taste)
Rigatoni with Creamy Mushroom Sauce
By karen1
Bring a large pot of salted water to a boil over high heat
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
- 1/2 cup white wine
- 1/2 cup vegetable stock
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
Tuna Salad
By karen1
Copyright 2005, Ina Garten, All Rights Reserved
- 2 pounds very fresh tuna steak, cut 1-inch thick
- 4 tablespoons olive oil, plus extra for brushing
- 2 1/2 teaspoons kosher salt, plus extra for sprinkling
- 1/2 teaspoon coarsely ground black, plus extra for sprinkling
- 2 limes, zest grated
- 1 teaspoon wasabi powder
- 6 tablespoons freshly squeezed lime juice (3 limes)
- 2 teaspoons soy sauce
- 10 dashes hot sauce (recommended: Tabasco)
- 1 to 2 ripe Hass avocados, medium diced
- 1/4 cup minced scallions, white and green parts (2 scallions)
- 1/4 cup red onion, small diced
Crabmeat au Gratin
By karen1
Note: This dish is best when prepared and refrigerated for several hours before baking
- 4 cups chopped yellow onions
- 3/4 cup chopped celery
- 1 stick butter or margarine
- 1 1/4 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup self-rising flour
- 4 ounces American cheese, shredded
- 4 ounces mozzarella cheese, shredded
- 6 cups evaporated milk
- 2 egg yolks
- 2 tablespoons chopped green onions
- 1 pound white crabmeat (lump)
- 1 pound crabmeat (claw)
Espresso and Chocolate Jellies
By karen1
Recipe courtesy Giada De Laurentiis
- 1/2 cup semisweet chocolate chips (recommended: Ghirardelli)
- 1/4 cup heavy cream
- 1 (1/4-ounce) packet unflavored gelatin (recommended: Knox)
- 1/3 cup sugar
- 2 tablespoons instant espresso powder
- 1/4 cup coffee liqueur (recommended: Kahlua)
- 1/2 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- Special equipment: 6 espresso or 4 (4-ounce) demi-tasse cups, or 4 ramekins
Strawberry Meringue Clouds
By karen1
Place an oven rack in the center of the oven and preheat to 200 degrees F
- 3 large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- Pinch fine sea salt
- 3/4 cup superfine baker's sugar
- 1/4 teaspoon pure vanilla extract
- 1 cup sliced freeze-dried strawberries, coarsely chopped
- Zest of 1/2 large lemon
Gazpacho Sandwich
By karen1
Directions For the feta spread: Combine the feta, olive oil, vinegar, mustard, pepper, salt and shallot in the bow...
- 1/2 cup crumbled feta cheese
- 3 tablespoons good quality extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1 shallot, chopped
- 1 round loaf sourdough bread, cut into 1/3-inch-thick slices
- 3 to 4 ripe tomatoes, thinly sliced
- 1/4 teaspoon kosher salt
- 1 medium cucumber or 1/2 English cucumber, peeled and sliced into thin rounds
- 1 yellow pepper, sliced into thin strips
- 2 cups arugula
- 1/4 cup roughly chopped fresh basil
- 1/4 cup roughly chopped fresh cilantro
- 1/4 teaspoon freshly ground black pepper
Sauteed Broccolini
By karen1
Blanch the broccolini in a large pot of boiling salted water for 2 minutes
- 1 bunch broccolini
- Kosher salt
- 2 tablespoons unsalted butter
- 1/2 lemon, zested
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1/4 teaspoon freshly ground black pepper
Orange Spiced Crumb Cake
By karen1
For the crumb topping: Preheat the oven to 350 degrees F
- 1 1/2 cups pecans
- 2 sticks unsalted butter, melted
- 3/4 cup light brown muscovado sugar
- 1/2 cup pure cane granulated sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground nutmeg
- 1 stick unsalted butter, melted, plus more for greasing
- 3 cups all-purpose flour
- 1 1/4 cups pure cane granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup whole milk
- 1/4 cup canola oil
- 2 teaspoons finely grated orange zest
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3/4 cup confectioners' sugar
- 2 tablespoons unsalted butter, melted
- 2 teaspoons orange juice
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon pure vanilla extract
Capellini al Forno
By karen1
Place an oven rack in the center of the oven
- 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
- 1 pound capellini (angel hair) pasta
- 1 cup plus 1/2 cup grated Parmesan
- 3 eggs, at room temperature, beaten
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup plain breadcrumbs
- 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
- 2 cups (8 ounces) shredded smoked mozzarella
- 3 tablespoons olive oil
- 1 (25-ounce) jar marinara or tomato-basil sauce, warmed