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Recipes
Big Pasta with Mushroom, Parsley, Garlic and Thyme
By karen1
Preheat oven to 400 degrees F
- 1 stick butter
- 1 cup all-purpose flour
- 8 cups milk
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 2 tablespoons butter, plus 1 stick
- 1 tablespoon oil
- 3 ounces dried porcini mushrooms, soaked in 2 cups boiling water
- 1 pound, 8 ounces mixed mushrooms, chopped
- 3/4 cups fresh parsley leaves, chopped, plus 3/4 cup, plus 1/4 cup more for garnish
- 1 teaspoon dried thyme or fresh thyme leaves
- 3 fat garlic cloves, minced
- 1/2 cup amontillado sherry
- 1 cup freshly grated Parmesan, plus 1 cup
- Salt
- 3 pounds rigatoni or other big pasta of choice
- Few sprigs fresh thyme, for garnish
- Special equipment: Large roasting pan, approximately 12 3/4 by 16 1/2 inches.
Halibut Fish Sandwich
By karen1
Preheat oven to 350 degrees F
- 1 whole tail piece fresh halibut (1 1/4 inches thick, by about 1 foot long)
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 cup milk
- 1 1/2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 cup mayonnaise, store-bought
- 1 lemon, juiced
- 1 handful fresh parsley leaves, finely chopped
- 1 handful fresh basil leaves, finely chopped
- 1 handful chives, finely chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 foot long sourdough baguette
- 1 cup lightly packed hydroponic arugula (leafy variety, with stems)
- 1 ripe avocado, cut in thick slices
- 1 beefsteak tomato, cut in thick slices
- Kosher salt and freshly ground black pepper
Fried Calamari with Basil and Lemon with Arrabbiata
By karen1
Recipe courtesy Tyler Florence
- 1 1/2 pounds cleaned calamari, cut into rings
- 2 cups milk, approximately
- 2 cloves garlic
- Kosher salt and freshly ground black pepper
- Vegetable oil, for deep-frying
- 1 handful fresh basil leaves
- 1 lemon, thinly sliced
- 2 cups all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 2 large garlic cloves, chopped
- 1 medium onion, diced
- 1 teaspoon dried red pepper flakes
- 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
- 1/2 cup red wine
- Kosher salt and freshly cracked black pepper
- 1 tablespoon sugar
Cheesy Chicken Parmesan
By karen1
Recipe courtesy The Neelys
- 6 boneless chicken breasts
- 1 3/4 cups all-purpose flour
- 3 eggs, beaten
- 1 1/2 cups bread crumbs
- Kosher salt and freshly ground black pepper
- 4 tablespoons vegetable oil, for frying
- Tomato Sauce, recipe follows
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 (20-ounce) cans crushed tomatoes
- 2 tablespoons fresh basil leaves, chiffonade
- Kosher salt and freshly ground black pepper
Pink Grapefruit Margaritas
By karen1
Copyright 2010, Ina Garten, All Rights Reserved
- 1 lime, cut in wedges, optional
- Kosher salt, optional
- 1 cup ruby red grapefruit juice
- 1/2 cup freshly squeezed lime juice (4 limes)
- 1 cup orange liqueur, such a Triple Sec
- 2 cups ice
- 1 cup white tequila
Chicken Fettucine
By karen1
In skillet, brown chicken breasts in olive oil
- 2 Chicken breasts; halved
- 2 tablespoons Olive oil
- 1/4 cup Green onions; chopped
- 1 teaspoon Garlic; minced
- 14 1/2 ounces Canned tomatoes; drained and chopped
- 1 tablespoon Basil
- 1 cup Heavy cream
- 2 Egg yolks
- 3/4 cup Parmesan cheese
- 8 ounces Fettuccine
- 1 cup Peas (frozen); thawed
- 1 1/2 cup Mushrooms (fresh); sliced
Greek Baked Pasta
By karen1
The moist and fragrant casserole pastitsio combines béchamel (a sauce of butter, flour and milk), pasta, ground la...
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds lean ground lamb
- 1 onion, finely chopped
- 1 teaspoon dried oregano, crumbled
- 3/4 teaspoon cinnamon
- Pinch of ground cloves
- Salt and freshly ground pepper
- 3 cups jarred marinara sauce
- 1 pound ziti or penne
- 3 cups fresh ricotta (1 1/2 pounds)
- 4 large egg yolks
- 1/2 teaspoon ground nutmeg
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
Crunchy Fish Sticks with Tartar Sauce
By karen1
Inspiring Idea Michael Schlow of Radius in Boston uses potato flakes from a box in place of bread crumbs to form a ...
- 1/2 cup mayonnaise
- 4 oil-packed sun-dried tomatoes, finely chopped
- 3 sweet gherkins, finely chopped
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped dill
- 1 teaspoon fresh lemon juice, plus wedges, for serving
- Salt
- Cayenne pepper
- 2 large eggs
- 2 tablespoons water
- 3/4 cup all-purpose flour
- 1 cup instant potato flakes
- 1 3/4 pounds cod fillets, cut into 4-by-3/4-inch strips
- Vegetable oil, for frying
Halibut in Cartoccio
By karen1
Fold 4 (9 by 13-inch) pieces of parchment paper in half and starting at the top of the fold, cut a large half circl...
- 2 zucchini, green part only, julienned
- 1 small butternut squash, top part only, peeled and julienned
- 1 pint Brussels sprouts, leaves pulled apart
- 1 large leek, julienned
- Extra-virgin olive oil
- 1 tablespoon picked thyme leaves
- Kosher salt
- 4 (6-ounce) halibut fillets
- 4 slices lemon
- 2 cups dry white wine
- Special Equipment: Parchment paper
Salsa
By karen1
2012 Ree Drummond, All Rights Reserved
- Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
- One 28-ounce can whole tomatoes with juice
- 1/2 cup fresh cilantro leaves (or more to taste!)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 whole lime, juiced