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Recipes
Chilled Asparagus Salad
By karen1
Recipe courtesy Alex Guarnaschelli
- 6 quarts water
- Kosher salt
- 2 tablespoons granulated sugar
- 32 stalks small to medium-size green asparagus, washed and ends trimmed
- 2 lemons, juiced
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 2 tablespoons smooth Dijon mustard
- 4 tablespoons olive oil
Sangrita
By karen1
Combine into a pitcher the tomato juice, orange juice, tequila, lime juice, agave, hot sauce, Worcestershire sauce,...
- 32 ounces tomato juice
- 2 cups fresh orange juice
- 1 cup Tequila (recommended: Herradura Blanco)
- 1 cup fresh lime juice
- 1/4 cup agave juice
- 5 dashes hot pepper sauce (recommended: Tabasco)
- 2 dashes Worcestershire sauce
- Caramelized Spanish Onion, recipe follows Optional
- 1 guajillo chile, stemmed, seeded, soaked in boiling water for 15 minutes and finely chopped
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- Lime wedged and sliced, for garnish and moistening glass rim
Corn and Cheese Chowder
By karen1
2011 Ree Drummond, All Rights Reserved
- 4 tablespoons (1/2 stick) butter
- 1 whole onion, chopped
- 3 slices bacon, cut into pieces
- 3 whole bell peppers, finely diced (red, yellow, orange)
- 5 ears corn, kernels sliced off
- 1/4 cup all-purpose flour
- 3 cups chicken stock or broth
- 2 cups half-and-half
- 1 heaping cup grated Monterey Jack
- 1 heaping cup grated pepper Jack
- 1/3 cup sliced green onions
- Salt and freshly ground black pepper
- 12 bread bowls, hollowed out
Chocolate and Cheese Danish
By karen1
Put an oven rack in the center of the oven
- 1/4 cup (2 ounces) cream cheese, at room temperature
- 1/4 cup (2 ounces) mascarpone cheese, at room temperature
- 1 egg yolk
- 1 tablespoon all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1/2 cup mini chocolate chips
- 2 (9-inch-square) sheets frozen puff pastry, thawed
- 1 egg, beaten
Salt and Pepper Squid
By karen1
Put the oil in a frying pan over high heat
- Approximately 2 cups peanut oil (to come about 1/2-inch up in a frying pan)
- 2 tablespoons Maldon or other sea salt
- 2 tablespoons black peppercorns
- 1/3 cup cornstarch
- 18 ounces baby squid, cut into rings, tentacles left unchopped
- Lemon, for squeezing
Chocolate Chunk Cookies
By karen1
2001, Barefoot Contessa Parties!, All Rights Reserved Same batter as for chocolate chunk brownies
- 1/2 pound unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chopped walnuts
- 1 1/4 pounds semisweet chocolate chunks
Chicken Pot Pie
By karen1
Copyright 2005, Ina Garten, All Rights Reserved
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Peach and Arugula Salad with Crispy Pancetta and Gorgonzola
By karen1
Heat the olive oil in a medium saute pan over medium heat
- 1 tablespoon olive oil
- 1 (1/2-inch thick) slice pancetta, diced
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 2 teaspoons clover honey
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 ripe peaches, halved and pitted cut into 8 slices
- 2 ounces baby arugula
- 8 ounces gorgonzola
- 1 loaf ciabatta, cut into 1/2-inch rounds, grilled with olive oil and sprinkled with salt and pepper
- Fig preserves
Linguine with Shrimp, Asparagus and Cherry Tomatoes
By karen1
Recipe courtesy Giada De Laurentiis
- Kosher salt
- 1 pound linguine
- 2 tablespoons extra-virgin olive oil
- Two 12-ounce bags cherry tomatoes, stemmed and halved
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 large cloves garlic, flattened and chopped
- 1/2 cup dry white wine
- 1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh mint
- 2 teaspoons chopped fresh oregano
Farfalle with Chicken, Porcini Mushroom and Swiss Chard
By karen1
Boil the broth and mushrooms over medium-high heat in a small saucepan
- 1 cup low-sodium chicken broth
- 1 ounce dried porcini mushrooms
- Kosher salt
- 1 pound farfalle pasta
- 3 tablespoons extra-virgin olive oil
- 1 large or 2 small shallots, sliced
- 1 teaspoon freshly ground black pepper
- One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces
- 1 cup mascarpone cheese, at room temperature (8 ounces)
- 2 store-bought rotisserie chicken breasts, diced into 1/2-inch pieces to yield 2 cups of meat