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Recipes
Baked Penne with Roasted Vegetables
By karen1
Preheat the oven to 450 degrees F
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Roasted Cauliflower with Parmesan and Pancetta
By karen1
Recipe courtesy Giada De Laurentiis
- 1 head cauliflower, cut into pieces (about 6 cups)
- 4 ounce piece pancetta, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 clove garlic, whole
- 1 teaspoon red pepper flakes
- 1 cup grated Parmesan
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/3 cup bread crumbs
Quick and Spicy Tomato Soup
By karen1
Warm the olive oil in a large soup pot over medium-high heat
- 3 tablespoons olive oil
- 2 carrots, peeled and chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
- 2 (14-ounce) cans chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 teaspoon red pepper flakes
- 1/2 cup pastina pasta (or any small pasta)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Overnight Cinnamon Coffeecake
By karen1
In a greased bundt pan, place half of the frozen dough balls, powdered pudding mix, brown sugar, cinnamon butter an...
- 1 pkg. 24 frozen parker house rolls
- 1 pkg. instant butterscotch pudding , small size
- 1 cup brown sugar packed
- 2 tablespoons cinnamon
- 1/2 c. butter melted
- 1/2 c. pecan pieces
New York Strip Steak with Brandied Mushrooms and Fresh Thyme
By karen1
Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking
- 4 New York strip steaks, each about 1 1/2 inches thick
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
- Leaves from 2 sprigs fresh thyme
- 2 cloves garlic, chopped
- 1/4 cup brandy
- 1/2 cup heavy cream
Red Bean Chili
By karen1
Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and ...
- 2 pounds lean ground beef
- 1 large onion, chopped
- 2 (15-ounce) cans light red kidney beans
- 1 (12-ounce) can tomato juice
- 1 (10 3/4-ounce) can tomato soup
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Garnish: chopped onion
Spicy Home Fries
By karen1
Place the potatoes in a large saucepan pan, cover with cold water and add 1 tablespoon salt
- 3 large Idaho potatoes, skin on, cut into 6ths, then chopped
- Kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1 small Spanish onion, finely diced
- 1 jalapeno, finely diced, seeds and all
- 2 cloves garlic, finely chopped
- 2 tablespoons ancho chile powder
- Freshly ground black pepper
- 1/4 cup chopped fresh cilantro leaves
- Zest of 1 lime
Sauteed Cabbage
By karen1
Directions Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as...
- 1 small head white cabbage, including outer green leaves (2 1/2 pounds)
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Quick Italian Salad
By karen1
For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, sal...
- 1/2 cup olive oil
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan (pre-grated in a pack from the store)
- 1/4 cup minced fresh parsley
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 clove garlic, pressed
- Juice of 1 lemon
- 1 head romaine lettuce, roughly chopped
- 1/2 head iceberg lettuce, chunked
- 6 whole pepperoncini
- 1/2 cup whole black olives
- 1/2 cup whole red cherry tomatoes
- 1/2 small red onion, very thinly sliced into circles
- 1/3 cup grated Parmesan
Crispy Bacon and Hash Brown Quesadillas with Fried Quail Eggs
By karen1
For the hash browns: Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully coo...
- Crispy Bacon
- 8 ounces thick-cut bacon, cut into lardons and cooked until golden brown
- Hash Browns
- 2 large Idaho potatoes, scrubbed
- Salt and freshly ground black pepper
- 1/4 cup canola oil, divided
- 2 large Spanish onions, halved and thinly sliced
- 1 poblano chile, finely diced
- 1 tablespoon ancho chile powder
- 1 teaspoon paprika
- Tomato Relish
- 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
- 1/2 red onion, halved and thinly sliced
- 1 jalapeno, finely diced
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoon olive oil
- 2 teaspoons honey
- Salt and freshly ground black pepper
- Quesadilla
- 8 (6-inch) flour tortillas
- 2 1/2 cups grated Monterey Jack cheese
- 3 tablespoons canola oil
- 2 teaspoons ancho chile powder
- Fried Quail Eggs
- 4 tablespoons unsalted butter
- 8 quail eggs
- Salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh chives
- Special equipment: Ramekins