Karen1's profile page
Recipes
PW's Prime Rib with Rosemary Salt Crust
By karen1
2011 Ree Drummond, All Rights Reserved
- 1 whole boneless rib eye (12 to 15 pounds)
- Olive oil
- 1/4 cup tri-color peppercorns
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1/2 cup kosher salt
- 1/2 cup minced garlic
The Standard Grill Million Dollar Chicken
By karen1
Directions The day before you plan to cook the chicken, season it well inside and out with salt and pepper
- 3 1/2 pound whole chicken, preferably organic
- Kosher salt
- Freshly ground black pepper
- 3 to 4 garlic cloves, lightly smashed
- 1 lemon
- 1 bay leaf
- 5 sprigs fresh thyme
- Olive oil
- 1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
- Maldon salt
- 1 cup creme fraiche
- 1 lemon, zested and juiced
- 1 tablespoon shallots, grated on a fine zester
- 1 teaspoon Aleppo pepper
Beef Stroganoff with Buttered Noodles
By karen1
Preheat oven to 300 degrees F
- 4 cloves garlic, roughly chopped, plus 2 cloves, minced
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 sprig fresh rosemary, leaves removed
- 1 large sprig fresh thyme, leaves removed
- 3 pounds beef short ribs, cut into 2 ribs apiece
- 1 1/2 pounds cremini mushrooms
- 1 1/2 pounds white button mushrooms
- 1/2 cup chopped shallots
- 1/4 cup cognac
- 2 cups heavy whipping cream
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- 1 pound egg noodles
- 3 tablespoons unsalted butter
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped green onions
Smoky Cajun Jambalaya
By karen1
Southern Living; very savory and spicy
- 1 lb andouille sausages or 1 lb Cajun-style sausage
- 4 boneless skinless chicken breast halves
- 2 tablespoons peanut oil
- 1 cup chopped cooked ham
- 2 teaspoons cajun seasoning (I use Tony Chachere's)
- 1 large onion , chopped
- 1 medium green bell pepper , chopped
- 1/2 cup chopped celery
- 3 garlic cloves , minced
- 1 (14 1/2 ounce) can cajun-style stewed tomatoes , undrained
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2-1 teaspoon hot sauce (I use Tabasco, add to taste)
- 3 cups hot cooked rice
- 1 cup finely chopped green onion
Classic Italian Turkey Meatballs
By karen1
Preheat the oven to 400 degrees F
- 1 cup plain breadcrumbs
- 1/2 cup finely grated Parmesan, plus more for serving
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup whole milk, at room temperature
- 1 tablespoon ketchup, optional
- 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
- 1/4 cup extra-virgin olive oil
- 3 large cloves garlic, smashed and peeled
- 1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season
- 1/2 teaspoon freshly ground black pepper, plus more to season
- 3/4 cup chopped fresh basil
- 2 teaspoons finely ground fennel seeds
- 2 teaspoons dried oregano
- Two 28-ounce cans crushed tomatoes
- 1/2 cup low-sodium chicken broth, optional
Lamb with Rosemary and Port
By karen1
Mix together the oil and Worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brus...
- 1 tablespoon olive oil
- 2 teaspoons Worcestershire sauce (recommended: Lea and Perrins)
- 2 boneless center cut lamb leg steaks
- 1 tablespoon butter
- 1 sprig rosemary
- 1 fat clove garlic
- 1/4 cup ruby port
Fillet of Beef
By karen1
, 2001, Barefoot Contessa Parties!, All rights reserved
- 1 (4 to 5 pound) fillet of beef, trimmed and tied
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
Meat Sauce
By karen1
In a large pot over medium-high heat, brown the ground beef and sausage until totally browned
- 3 pounds ground beef (I used ground round)
- 2 pounds sausage
- 3 tablespoons olive oil
- 2 large yellow onions, diced
- 2 green bell peppers, seeded and diced
- 6 cloves garlic, minced
- 1 cup white wine or stock (your choice)
- Two 28-ounce cans crushed tomatoes
- One 24-ounce jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
- One 15-ounce can crushed tomatoes
- One 6-ounce can tomato paste
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground oregano
- 1 teaspoon ground thyme
- 1/4 teaspoon crushed red pepper, optional
- 4 bay leaves
- 1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
- 1 whole rind from 1 wedge Parmesan, optional
- 1/2 cup grated Parmesan, optional, plus more for serving
- 2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving
- Garlic-cheese bread, for serving
Chicken, Mushroom, and Cheese Quesadillas
By karen1
David Bonom, Cooking Light JULY 2004
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 12 ounces skinless, boneless chicken breasts, cut into 1/4-inch-thick slices
- 3/4 cup chopped onion
- 1 (8-ounce) package presliced mushrooms
- 1 garlic clove, minced
- 1 jalapeño, seeded and chopped
- 4 (8-inch) flour tortillas
- 1 1/2 cups (6 ounces) preshredded light Mexican cheese blend (such as Sargento)
Uncle Wilson's Grilled Onions
By karen1
Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and ...
- 6 large sweet white onions, such as Vidalia
- 12 strips bacon
- 2 tablespoons butter
- Salt and pepper