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Recipes
Roasted Pepper and Goat Cheese Sandwiches
By karen1
2006, Barefoot Contessa at Home, All Rights Reserved
- 4 large red or yellow bell peppers, preferably Holland
- 2 tablespoons good olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons drained capers
- 1 large ciabatta bread, halved horizontally
- 1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
- 8 to 10 large basil leaves
- 3 thin slices red onion
- Kosher salt and freshly ground black pepper
Meatzza
By karen1
Preheat the oven to 425 degrees F
- 1 pound ground beef
- 3 tablespoons grated Parmesan
- 3 tablespoons breadcrumbs or quick-cooking oatmeal (not instant)
- 3 tablespoons chopped fresh parsley
- 2 eggs, lightly beaten
- 1 clove garlic, peeled
- Salt and pepper, to taste
- Butter, for greasing
- One 14-ounce can diced tomatoes, drained
- 1 teaspoon garlic-flavored oil
- 1 teaspoon dried oregano
- 4 ounces fresh mozzarella (not buffalo), halved then sliced
- Few leaves fresh basil
Roasted Asparagus with Hollandaise
By karen1
Copyright 2010, Ina Garten, All Rights Reserved
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 4 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 pinches of cayenne pepper
- 2 pounds fresh asparagus
- Good olive oil
Asian Chicken Salad
By karen1
1/2 cup chow mein noodles, for garnish For the salad: Using a vegetable peeler, shave the carrot and add to a larg...
- Salad:
- 1 large carrot, peeled
- 3 cups shredded napa cabbage, from 1 small cabbage
- 3 cups shredded romaine lettuce, from 1 small lettuce
- 1 small red bell pepper, seeded and deveined, thinly sliced
- 2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
- 2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
- 1/2 cup slivered almonds, toasted** see Cook's note
- 1 tablespoon toasted white or black sesame seeds*
- Dressing:
- 1/4 cup peanut or vegetable oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar*
- 1/2 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper, optional
Hot Wings
By karen1
Recipe courtesy The Neelys
- 1/4 cup Danish blue cheese, crumbled
- 1/4 cup buttermilk
- 1/3 cup sour cream
- 1/4 teaspoon sugar
- 2 teaspoons apple cider vinegar
- Salt and freshly cracked black pepper
- 2 teaspoons Neely's Dry Rub
- 2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- Peanut oil, for frying
- 3 pounds chicken wings, cut at joint, washed and dried
- 1 to 2 tablespoons lemon-pepper seasoning
- 4 tablespoons salted butter
- 1 clove minced garlic
- 1/2 cup hot sauce (recommend: Texas Pete's)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon Worcestershire sauce
- Carrot and Celery Sticks, for serving
Fusilli with Spicy Pesto
By karen1
For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper
- Pesto:
- 1 cup chopped walnuts
- 2 cloves garlic, coarsely chopped
- 1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note
- 2 cups grated (4 ounces) Asiago cheese
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 ounces baby spinach
- 3 ounces arugula
- 1/4 cup extra-virgin olive oil
- 1 pound fusilli pasta
- 4 ounces Asiago cheese, shaved
Country French Omelet
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 tablespoon good olive oil
- 3 slices thick-cut bacon, cut into 1-inch pieces
- 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 5 extra-large eggs
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped chives
Chicken Cutlet Sandwich
By karen1
Alex Guarnaschelli
- 1 cup canola oil
- 8 slices prosciutto
- 16 to 24 fresh sage leaves, stemmed
- Kosher salt
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 1 to 1 1/2 pounds whole skinless, boneless chicken breast, cut into 1/4-inch-thick pieces and pounded very thin
- 1 heaping tablespoon dried oregano
- 3 eggs, lightly beaten
- 4 cups plain breadcrumbs
- 4 large crusty, seeded rolls, split
- 2 romaine hearts, cut into 1/2-inch rounds
- 1/4 cup grated Parmesan
Croissant Bread Pudding
By karen1
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 1/2 cups sugar
- 1 1/2 teaspoons pure vanilla extract
- 6 croissants, preferably stale
- 1 cup raisins
Cherry Tomato Salad with Buttermilk Basil Dressing
By karen1
Add the cherry tomatoes to a large serving bowl
- 6 cups red and yellow cherry tomatoes, some halved
- Salt and freshly ground black pepper
- 2/3 cup buttermilk
- 1/4 cup sour cream
- 3 tablespoons finely chiffonade fresh basil leaves
- 1 shallot, minced
- 2 garlic cloves, minced