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Recipes
Angel Hair Pasta Primavera with Shrimp
By karen1
Cook pasta according to package directions, drain well and set aside
- 6 ounces of angel hair pasta
- 1 cup broccoli florets
- 1 tsp. season all
- 1 tsp. old bay seasoning
- 1 tsp. basil
- 1 tsp. garlic salt (optional)
- 1/2 c. red bell pepper
- 1/2 c. chopped green onions
- 1/4 c. grated parmesan cheese
- 1 tbs. margarine
- 1 pkg. large deveined shrimp
Fresh Fruit Salad with Honey Vanilla Yogurt
By karen1
Recipe courtesy Ina Garten, 2004, All Rights Reserved
- 2 cups plain yogurt
- 2 tablespoons good honey
- 1/2 teaspoon pure vanilla extract
- Seeds scraped from 1/2 vanilla bean, optional
- 1/2 orange, juiced
- 1 banana, sliced
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- 1 pint fresh strawberries, hulled and cut in half
- 1 bunch seedless green grapes, halved
Endive, Pear, and Roquefort Salad
By karen1
Trim off the core end of each head of endive and slice it in half lengthwise
- 4 to 6 heads of Belgian endive
- 1 1/2 tablespoons Champagne vinegar or white wine vinegar
- 3/4 teaspoon Dijon mustard
- 1 egg yolk*, at room temperature
- 3/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- 2 ripe Bartlett pears, halved, cored, and sliced
- 1/4 pound good Roquefort cheese
- 1/2 cup toasted walnut halves
Cheddar-Cauliflower Soup
By karen1
In a large Dutch oven over medium-high heat, warm the olive oil
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 1 head cauliflower, about 2 1/2 lb., cut into florets
- 5 cups low-sodium chicken broth
- 2 cups heavy cream
- 2 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 8 oz. white cheddar cheese, shredded
- Toasted crusty bread for serving
Horseradish Potato Puree
By karen1
Recipe courtesy Tyler Florence
- 6 large Yukon gold potatoes
- 3 to 4 cloves garlic, smashed
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 2 to 3 cups heavy cream
- 2 to 3 cups whole milk
- 4 tablespoons prepared horseradish
- 2 tablespoons chopped chives
Meatball Panini
By karen1
Preheat a grill or panini maker
- 1 large red onion, peeled, cut into eight 1/4- to 1/2-inch-thick rounds
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ciabatta rolls, halved horizontally
- 1 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
- 1 teaspoon red pepper flakes, optional
- 1 1/3 cups arugula
- 12 Classic Italian Turkey Meatballs, recipe follows, halved
- 8 thin slices prosciutto, each about 6- by- 3-inches
- Eight 1/4-inch-thick slices provolone
- 1 cup plain breadcrumbs
- 1/2 cup finely grated Parmesan
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup whole milk, at room temperature
- 1 tablespoon tomato paste
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, at room temperature
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 pound ground dark turkey meat
- 1 pound spicy Italian turkey sausage links, casings removed
- Extra-virgin olive oil, for drizzling
Long Island Iced Tea
By karen1
Copyright, 2004, Ina Garten, All Rights Reserved
- 6 ice cubes
- 1/2 jigger gin
- 1/2 jigger vodka
- 1/2 jigger white rum
- 1/2 jigger tequila
- 1/2 jigger Cointreau
- 1 jigger fresh lemon juice
- 1/2 teaspoon sugar syrup (see note)
- Cola
- Lemon slice, to decorate
Ellie's Lasagna
By karen1
1. Cook lasagna noodles according to package directions; drain noodles, and set aside
- 12 lasagna noodles
- 1 (15-oz.) container ricotta cheese
- 1 teaspoon pressed garlic
- 1 pound ground beef
- 2 (26-oz.) jars spaghetti sauce
- 4 cups (16 oz.) shredded Italian three-cheese blend
G. W. Fins' Fresh Gulf BBQ Shrimp
By karen1
Peel shrimp, leaving the heads attached, split the back 1/4 inch and remove the sand vein
- Ingredients:
- BBQ Shrimp
- 4 pounds fresh head-on Louisiana shrimp (10-15 count or bigger)
- 1/2 pound prepared BBQ butter (see recipe)
- 1 bottle Abita Amber beer
- 1 Tbsp. Paul Prudhomme Shrimp Magic (or Creole seasoning)
- Butter
- Extra Virgin Olive Oil
- Chopped parsley
- BBQ Shrimp Butter
- 1 pound butter
- 3 ounces shallots, finely diced
- 3 ounces garlic, finely diced
- 1 ounce freshly squeezed lemon juice
- 1 ounce veal jus, cold (veal stock)
- 2 Tbsp. chopped fresh rosemary
- 1 1/2 tsp. chopped fresh thyme
- 1 dash cayenne pepper
- 1 1/2 tsp. freshly ground black pepper
- 1 tsp. Lea & Perrins Worcestershire sauce
- 1 1/2 tsp. salt
- 1 Tbsp. paprika
Easy Tomato Soup & Grilled Cheese Croutons
By karen1
In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat
- 3 tablespoons good olive oil
- 3 cups yellow onions, chopped (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- Large pinch of saffron threads
- Kosher salt and freshly ground black pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- Grilled Cheese Croutons (see below)