Karen1's profile page
Recipes
Chicken with Tabbouleh
By karen1
2001, Barefoot Contessa Parties!, All Rights Reserved
- 1 1/2 cups boiling water
- 1 cup bulgur wheat
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Olive oil
- Kosher salt
- 1 whole (2 split) chicken breast, bone in, skin on
- Freshly ground black pepper
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (2 bunches)
- 1 cup chopped fresh flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
- 2 cups halved cherry tomatoes
Holiday Roll Ups
By karen1
Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly
- 2 packages cream cheese, softened
- 1 package ranch dressing mix
- Freshly ground black pepper
- 5 flour tortillas
- 1/2 cup finely diced green bell peppers
- 1/2 cup finely diced red bell peppers
- 2 green onions, sliced
- olives, jalapeño peppers, broccoli, cauliflower cherry tomatoes all chopped good variations
Five Minute Fudge
By karen1
Place a heavy pot on the stove and preheat it over low heat
- 1 12 ounce bag semisweet chocolate morsels
- 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
- 1 14 ounce can sweetened condensed milk
- 1 tsp. vanilla extract
- 1 8 ounce can walnut halves
- 1/2 cup currants
- Candied cherries red and green for garnish
Creme Brulee
By karen1
2012 Ree Drummond, All Rights Reserved
- 1 quart heavy cream
- 1 vanilla bean, split, or 1 teaspoon pure vanilla extract
- 10 egg yolks
- 3/4 cup superfine sugar, plus extra for sprinkling
Chicken Chili
By karen1
Recipe courtesy Barefoot Contessa Parties!, 2001, All Rights Reserved
- 4 cups chopped yellow onions (3 onions)
- 1/8 cup good olive oil, plus extra for chicken
- 1/8 cup minced garlic (2 cloves)
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons kosher salt, plus more for chicken
- 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
- 1/4 cup minced fresh basil leaves
- 4 split chicken breasts, bone in, skin on
- Freshly ground black pepper
- Chopped onions, corn chips, grated cheddar, sour cream
Fresh Corn Salad
By karen1
1999, The Barefoot Contessa Cookbook, All rights reserved
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Eggs in Purgatory for One
By karen1
Place oil in pan add garlic and chili flakes warm a little add tomatoes heat a minute then add the egg and parmesan...
- Olive Oil
- 1 Clove Garlic
- Chlii Flakes
- 1 Can Tomatoes
- 1 egg
- Parmesan Cheese (instead of salt)
Filet of Beef with Mustard Mayo Horseradish Sauce
By karen1
Preheat the oven to 275 degrees F
- 1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
- 6 tablespoons (3/4 stick) unsalted butter, melted
- Kosher salt and freshly ground black pepper
- 1 1/2 cups good mayonnaise
- 1/3 cup sour cream
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- Bunch of parsley, for garnish
Swordfish with Tomatoes and Capers
By karen1
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 1 cup chopped yellow onion (1 onion)
- 1 cup chopped fennel (1 bulb)
- 3 tablespoons good olive oil
- 1 teaspoon minced garlic
- 28 ounces canned plum tomatoes, drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons chicken stock
- 2 tablespoons good dry white wine
- 1/2 cup chopped fresh basil leaves
- 2 tablespoons capers, drained
- 1 tablespoon unsalted butter
- 4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
- Fresh basil leaves
Best-Ever Beer Cheese Soup
By karen1
Directions In a large stockpot, melt the butter over medium heat
- 8 tablespoons (1 stick) salted butter
- 1 to 1 1/2 large carrots, diced (about 3/4 cup)
- 3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
- Fine sea salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 4 cups chicken stock, low-sodium store-bought or homemade
- One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
- 1 1/2 cups half-and-half
- 12 ounces aged yellow cheddar (aged at least 2 years), grated
- 1/2 tablespoon Worcestershire sauce
- Dash hot sauce
- 1/8 teaspoon grated nutmeg
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- Mustard oil or extra-virgin olive oil, for garnish
- Fresh goat cheese, for garnish
- Fresh thyme leaves, for garnish