Karen1's profile page
Recipes
Chili
By karen1
Saute onions, add ground turkey and cook until brown
- 1 1/2 lbs. ground turkey
- 1 med size onion
- 1 8 oz can del monte chili style chunky tomatoes
- 3 15 1/2 oz cans of kidney beans (dark or light)
- 1/2 pkg hot or mild chili powder
- dash of old bay seasoning
- 2 bay leaves
- dash of season all, salt and garlic
- pinch of sugar if desired
Crème Brûlée French Toast
By karen1
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth an...
- 1 stick (1/2 cup) unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 8 - to 9-inch round loaf country-style bread -(1 loaf challah bread)
- 5 large eggs
- 1 1/2 cups half-and-half
- 1 teaspoon vanilla
- 1 teaspoon Grand Marnier
- 1/4 teaspoon salt
Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs
By karen1
Preheat the oven to 400 degrees F
- 1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
- 1 tablespoon unsalted butter, at room temperature
- 2 teaspoons kosher salt, plus extra for seasoning
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 1/2 cups grated mozzarella
- 1 cup whole milk, at room temperature
- 3/4 cup freshly grated Parmesan
- 1/2 cup (1 stick) unsalted butter, melted
- Freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 2 cups frozen peas, thawed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- 2 tablespoons plain dry breadcrumbs
- Extra-virgin olive oil, for drizzling
Breakfast Panini
By karen1
For the pancetta: Place an oven rack in the center of the oven
- Pancetta:
- Vegetable oil cooking spray
- 16 thin slices pancetta
- Jam:
- 1/2 cup sugar
- 1/2 cup water
- 12 dried black mission figs
- 3 tablespoons brandy or apple juice
- 1/2 cup hazelnuts, toasted (see Cook's Notes)
- 4 ciabatta rolls, halved lengthwise
- 8 ounces Brie, rind removed, cut into 8 slices (see Cook's Notes)
Bruschetta with Fontina and Greens
By karen1
Recipe courtesy Giada De Laurentiis
- 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
- Extra-virgin olive oil, for drizzling
- 1 garlic clove, halved
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 12 ounces (12 cups) baby spinach
- Kosher salt
- 2 cups (4 ounces) shredded fontina cheese
Croque Monsieur
By karen1
2004, Barefoot in Paris, All Rights Reserved
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch nutmeg
- 12 ounces Gruyere, grated (5 cups)
- 1/2 cup freshly grated Parmesan
- 16 slices white sandwich bread, crusts removed
- Dijon mustard
- 8 ounces baked Virginia ham, sliced but not paper thin
Potato Basil Frittata
By karen1
Inspired by Anna Pump
- 8 tablespoons (1 stick) unsalted butter, divided
- 2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
- 8 extra-large eggs
- 15 ounces ricotta cheese
- 3/4 pound Gruyere cheese, grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chopped fresh basil leaves
- 1/3 cup flour
- 3/4 teaspoon baking powder
Green Green Spring Vegetables
By karen1
Blanch the string beans in a large pot of boiling salted water for 1 minute only
- 1/4 pound French string beans (haricots verts), ends removed
- Kosher salt
- 1/4 pound sugar snap peas, ends and strings removed
- 1/4 pound asparagus, ends removed
- 1/2 pound broccolini, ends removed
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 3 large shallots, sliced
- 1/2 teaspoon freshly ground black pepper
Winter Minestrone
By karen1
Recipe courtesy Giada De Laurentiis
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 cloves garlic, crushed
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 russet potato, peeled and cubed
- Kosher salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes in juice
- 2 fresh rosemary sprigs
- 1 (15-ounce) can cannellini beans, drained and rinsed, divided
- 2 (14-ounce) cans low-sodium beef broth, divided
- 1 (1-ounce) Parmesan rind
- 1/4 cup chopped fresh flat-leaf parsley
Provencal French Beans
By karen1
Copyright 2010, Ina Garten, All Rights Reserved
- 14 ounces dried Great Northern beans substitute 6 cans cannellini beans
- 1 quart homemade chicken stock or canned broth
- 1 tablespoon kosher salt
- 1/4 cup good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 cup medium-diced carrots (2 carrots)
- 1 cup medium-diced celery (2 stalks)
- 1/4 cup fresh chopped parsley, plus extra for garnish
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1/3 cup freshly grated Parmesan cheese