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Recipes
Chicken In A Pot
By karen1
Put carrots, onions, and celery in bottom of CROCK-POT
- 3 lb whole chicken
- 2 carrots, sliced
- 2 onions, sliced
- 2 celery stalks with leaves,
- 1/2 ts basil
- 1 ts salt
- 1/2 ts black pepper
- 1/2 c chlcken broth, white wine or water
Grilled Zucchini and Prosciutto Skewers
By karen1
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- Vegetable oil cooking spray
- 2 packed cups fresh basil leaves
- 1/3 cup toasted pine nuts, see Cook's Note
- 2 tablespoons fresh lemon juice
- 1 clove garlic, peeled and smashed
- Zest of 1 large lemon
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/3 cup extra-virgin olive oil
- 1/3 cup (1 1/2 ounces) grated Parmesan
- 3 medium zucchini, trimmed and each cut into ten 1/2-inch-thick rounds
- Six 1/8-inch-thick slices prosciutto, quartered
- 2 tablespoons extra-virgin olive oil
- Special equipment: Six 6-to-8-inch bamboo skewers soaked in water for 30 minutes to prevent scorching, or 6 metal skewers.
Chicken Bouillabaisse
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 (4 to 5-pound) chicken, cut into 10 pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- Good olive oil
- 1 large head garlic, separated into cloves and peeled
- 1 teaspoon saffron threads
- 1 teaspoon whole fennel seeds
- 1 (15 ounce) can tomato puree
- 1 1/2 cups good chicken stock, preferably homemade
- 1 cup dry white wine
- 3 tablespoons Pernod
- 1 pound baby Yukon gold potatoes, halved or sliced i think is better
- Rouille, for serving, recipe follows
- Crusty French bread, for serving
- 4 large garlic cloves
- 1 1/2 teaspoons kosher salt
- 1 extra-large egg yolk, at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon saffron threads
- 1/4 teaspoon crushed red pepper flakes
- 1 cup good olive oil
Almond Toasted Brioche
By karen1
Preheat the oven to 375°
- 1 1/4 cups sliced blanched almonds
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 4 tablespoons unsalted butter, softened
- 1/4 teaspoon pure almond extract (optional)
- 1/4 cup plus 2 tablespoons whole milk
- Six 1-inch-thick slices of brioche, cut from a 1-pound loaf
- Confectioners' sugar, for sprinkling
- Berries, for serving
Sausage Hors d'Oeuvres
By karen1
Preheat the oven to 375 degrees F
- 1 pound spicy pork sausage, such as Jimmy Dean
- 10 ounces Cheddar cheese, grated
- 3 cups baking mix, such as Bisquick, or self-rising flour
- Kosher salt and pepper
Grilled Salmon with Sun-Dried Tomato Butter (California)
By karen1
For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- Four 6-ounce center-cut salmon fillets
- 1 stick unsalted butter, at room temperature
- 3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Angel Hair Pasta with Fried Chili Flakes, Lemon and Arugula
By karen1
In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden br...
- 1/2 cup extra-virgin olive oil, plus 2 tablespoons
- 2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, slivered
- 1 teaspoon dried red pepper chili flakes
- 1 lemon, zested and juiced
- 1 pound angel hair pasta
- 6 cups lightly packed wild arugula (Israeli if possible)
- 1/2 cup grated Parmigiano-Reggiano
Maple Chicken'n'ribs
By karen1
Put the ribs and chicken pieces in a couple of large freezer bags or into a dish
- 12 pork spare ribs
- 12 chicken thighs, with skin and bones
- 1 cup apple juice, as sharp as possible
- 4 tablespoons/1/4 cup maple syrup
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 star anise
- 1 cinnamon stick, halved
- 6 unpeeled garlic cloves
Three-Cheese Potato Gratin
By karen1
Recipe courtesy Giada De Laurentiis
- Butter, for greasing the baking dish
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 large cloves garlic, chopped
- 1/3 cup heavy whipping cream
- 1/4 cup low-sodium chicken broth
- 1 teaspoon minced fresh rosemary
- 1 teaspoon coarse kosher salt
- 3/4 teaspoon freshly ground black pepper
- 5 small Yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds (about 1 1/4 pounds)
- 1 large yam (red skinned sweet potatoes), cut into 1/8-inch-to-1/4-inch-thick rounds
- 1 1/2 cups coarsely grated gruyere cheese (about 5 ounces)
- 1/2 cup coarsely grated Asiago cheese (about 1 1/2 ounces)
- 1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces)
- 2 tablespoons chopped fresh flat-leaf parsley, optional
Turkey with Giblet Gravy
By karen1
Preheat the oven to 400 degrees F and fit a roasting rack inside of a roasting pan
- Giblet Gravy:
- 1 (10 to 12-pound) turkey (reserve giblets, neck and livers for the gravy)
- 2 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 medium onion, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 rib celery, coarsely chopped
- 1 orange, halved
- 5 sprigs fresh thyme (or 1/2 teaspoon dried thyme leaves)
- 1 bay leaf
- 1 teaspoon Essence, recipe follows
- 4 tablespoons unsalted butter, softened at room temperature
- 1/2 cup chicken stock
- 1/2 cup apple cider
- 1 tablespoon butter
- 2 teaspoons olive oil
- Giblets, liver, and neck from 1 turkey
- 1 cup diced onions
- 1/3 cup minced celery
- 1/3 cup peeled and minced carrots
- 2 cloves garlic, peeled and minced
- 4 teaspoons all-purpose flour
- 1/4 cup dry white wine
- 1 1/2 cups chicken broth
- 1 sprig fresh thyme
- Salt and freshly ground black pepper
- Essence:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Yield 2/3 cup