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Recipes
Banana Raspberry Smoothies
By karen1
Directions Combine the raspberries, banana, orange juice, milk, yogurt, honey and ice in a blender and process unt...
- 1/2 pint fresh raspberries
- 1 ripe banana
- 1/4 cup freshly squeezed orange juice
- 1/2 cup skim milk
- 1/4 cup yogurt, Greek or regular
- 1 tablespoon good honey
- 2 cups ice
Christmas Stuffing with Bacon
By karen1
Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes
- 8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces
- 4 1/2 cups low-salt chicken broth
- 3 tablespoons chopped fresh thyme
- 1 1/4 cups short-grain brown rice
- 1 1/4 cups wild rice
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- One 14-ounce bag frozen pearl onions, thawed
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 12 ounces (3 large) portobello mushrooms, shredded or thinly sliced
- 8 ounces Brussels sprouts, trimmed and thinly sliced
- 1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional
Shrimp with Horseradish Canapes
By karen1
Recipe courtesy Claire Robinson, 2010
- 9 slices very thin white bread
- Kosher salt
- 1 pound large shrimp, peeled, deveined and tails removed
- 1 cup creme fraiche
- 3 tablespoons finely grated fresh horseradish, or 3 tablespoons drained from jar
- 1 bunch fresh chives, finely chopped
Chive Salmon with Remoulade
By karen1
A classic French remoulade is usually prepared with homemade mayonnaise
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/2 tablespoon chopped drained capers
- 1/2 cup plus 1 tablespoon minced chives
- 2 Granny Smith applespeeled and cut into matchsticks
- 2 celery ribs, sliced diagonally 1/4 inch thick
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- Four 6-ounce skinless salmon fillets
- 8 medium radishes, thinly sliced crosswise
Whiskey Cream Sauce
By karen1
Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes
- 4 tablespoons butter
- 1/2 cup diced onions
- 1/2 cup whiskey
- 1/2 cup beef stock or broth
- Dash of salt
- Freshly ground black pepper
- 1/4 to 1/2 cup heavy cream
Roasted Tomatoes with Bread Crumbs
By karen1
Preheat the oven to 350 degrees F
- 6 plum tomatoes, halved lengthwise
- Unsalted butter, for greasing baking dish
- Olive oil, for drizzling
- Honey, for drizzling
- 1 teaspoon sweet paprika
- 1 cup panko (Japanese) bread crumbs
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley, to garnish
Sidecar Cocktails
By karen1
If you want to frost the glasses, dip the rim or 4 martini glasses in a shallow plate of lemon juice and then in th...
- For frosting the glasses (optional):
- Freshly squeezed lemon juice
- Sugar
- 1 cup Cognac or good brandy
- 1/2 cup Triple Sec or Cointreau
- 1/4 cup freshly squeezed lemon juice
- Maraschino cherries or lemon peel, to garnish
Crostini with Thyme-Roasted Tomatoes
By karen1
Recipe courtesy Ted Allen for Food Network Magazine
- 4 plum tomatoes, halved lengthwise
- Extra-virgin olive oil, for drizzling
- Kosher or sea salt and freshly ground pepper
- 1 to 2 teaspoons dried thyme
- 8 1/2-inch-thick slices baguette, cut on the bias
- 1 clove garlic
Grilled Glazed Salmon
By karen1
Light a grill. In a small bowl, mix the mustard, horseradish and honey
- 1/4 cup plus 2 tablespoons Dijon mustard
- 1/4 cup prepared horseradish, drained
- 2 tablespoons honey
- Four 6-ounce skinless salmon fillets
- Vegetable oil, for rubbing
- Salt and freshly ground black pepper
Chicken Parmigiana
By karen1
Recipe courtesy Tyler Florence
- Chicken Parmigiana
- Recipe courtesy Tyler Florence
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 cup kalamata olives, pitted
- 1/2 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup dried plain bread crumbs
- 1 cup freshly grated Parmesan, plus extra for sprinkling
- 1/2 cup chopped flat-leaf parsley leaves
- 2 teaspoons garlic powder
- 1 (8-ounce) ball fresh mozzarella, thinly sliced
- 1 pound spaghetti pasta, cooked al dente