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Recipes
Pecan Pie Monkey Bread
By karen1
For the dough: Dissolve the yeast in the water in the bowl of a stand mixer
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup water (110 degrees F to 115 degrees F)
- 5 cups all-purpose flour, plus more for dusting
- 1 to 1/4 cups warm 2-percent milk (110 degrees F to 115 degrees F)
- 1/3 cup unsalted butter, melted, plus more for greasing
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs
- 6 tablespoons unsalted butter, cubed, plus more for greasing
- 1 cup packed brown sugar
- 6 tablespoons heavy whipping cream
- 6 tablespoons chopped pecans
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 6 tablespoons chopped pecans
Shrimp and Cucumber Salad with Horseradish Mayo
By karen1
Recipes & Menus | recipes Shrimp and Cucumber Salad with Horseradish Mayo Small, sweet wild Maine shrimp are ...
- 1 cup mayonnaise
- 1/4 cup (or more) prepared horseradish
- 2 teaspoons white wine vinegar
- 3 tablespoons kosher salt plus more
- Freshly ground black pepper
- 1 tablespoon chopped fresh tarragon
- 1/2 bunch dill
- 1 shallot, halved
- 10 whole black peppercorns
- 1 bay leaf
- 1 lemon, halved
- 1 pound frozen, thawed shelled wild Maine shrimp or small shrimp (preferably wild American) cut into 1/2-inch pieces
- 1/2 cup unpeeled English or Persian cucumber cut into 1/4-inch pieces
Haricots Verts with Herb Butter
By karen1
2011, Ina Garten, All Rights Reserved
- Kosher salt
- 1 pound French string beans, stem end removed
- 1 tablespoon minced scallion, white and green parts
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh flat leaf parsley
- 4 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon freshly ground black pepper
- Sea salt or fleur de sel, for serving
Fettunta with Prosciutto
By karen1
Prepare a gas, charcoal, or wood fire for grilling
- 6 slices good French boule, sliced 3/4-inch thick
- 1 to 2 plump garlic cloves, peeled
- 1/2 cup good extra-virgin olive oil
- 1 1/2 ounces thickly sliced prosciutto, minced
- 1 1/2 ounces finely grated smoked mozzarella or good Parmesan
- 3 tablespoons minced fresh parsley leaves
Chicken and Dumplings
By karen1
For the stock: Place the chicken and all stock ingredients in a large Dutch oven and cover with water
- Chicken and Stock:
- 1 (3 to 31/2 pound) whole organic chicken
- 2 bay leaves
- 6 sprigs thyme
- 4 to 5 black peppercorns
- 1 head garlic, split through the equator
- 2 tablespoons salt
- Directions
- Buttermilk-Chive Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1/4 cup chopped chives
- 3/4 to 1 cup buttermilk
- Sauce:
- 2 tablespoons butter
- 2 tablespoons oil
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 1/4 cup all-purpose flour
- 6 cups chicken stock
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 1/4 cup heavy cream
- Freshly ground black pepper, for garnish
- Chopped chives, for garnish
Broiled Tilapia with Mustard-Chive Sauce
By karen1
Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper
- Fish:
- Vegetable oil cooking spray
- 4 (5 to 6-ounce) tilapia fillets
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- Sauce:
- 1/4 cup plain, full-fat Greek yogurt
- 2 teaspoons agave nectar or honey
- 1 teaspoon Dijon mustard
- 1/4 cup lemon juice (from 1 large lemon)
- 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper
Charred Tomato Soup with Melted Mozzarella
By karen1
Recipe copyright, Alex Guarnaschelli
- 2 tablespoons canola oil
- 12 red Roma tomatoes, washed, core removed, and a small "x" drawn on the bottom of each with a knife
- Kosher salt
- 1 tablespoon granulated sugar
- 1/2 cup dry vermouth
- 1/4 cup extra-virgin olive oil, divided
- 10 cloves garlic, peeled and sliced thin
- 3 medium shallots, peeled and sliced
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1 tablespoon dried oregano
- 1 (28-ounce) can whole peeled tomatoes
- 1 cup water
- 1 cup shredded fresh buffalo mozzarella
- 1 loaf sourdough bread
French Toast Bread Pudding
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1 challah loaf, sliced 3/4 inch thick
- 8 extra-large eggs
- 5 cups half-and-half or milk
- 3 tablespoons honey
- 1 tablespoon grated orange zest
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Confectioners' sugar and pure maple syrup, for serving
Lemon Spaghetti
By karen1
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionall...
- 1 pound spaghetti
- 2/3 cup olive oil
- 2/3 cup grated Parmesan
- 1/2 cup fresh lemon juice (about 3 lemons)
- Salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 1/3 cup chopped fresh basil leaves
Sour Cream Cornbread
By karen1
Preheat oven to 450 degrees F
- Cooking spray
- 1 1/4 cup self-rising buttermilk cornmeal mix
- One 15-ounce can creamed corn
- 1 cup sour cream
- 1/4 cup vegetable oil
- 3 large eggs