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Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

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Preheat the oven to 400 degrees F

  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • Good olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted
  • 3/4 cup freshly grated Parmesan
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Rigatoni with Vegetable Bolognese

Rigatoni with Vegetable Bolognese

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Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water

  • 1-ounce dried porcini mushrooms
  • 1 1/2 cups hot water
  • 3 carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon chopped fresh oregano leaves
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 1/2 cup mascarpone cheese
  • 1 pound rigatoni pasta
  • 1/4 cup Parmesan
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Pear and Cranberry Crostata

Pear and Cranberry Crostata

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Directions For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel bl...

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 pound very cold unsalted butter, diced
  • 3 pounds Bosc pears
  • 1/2 teaspoon grated orange zest
  • 2 tablespoons dried cranberries
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 pound cold unsalted butter (1 stick), diced
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Sauteed Onions and Peppers

Sauteed Onions and Peppers

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Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds

  • 6 large yellow onions
  • 1/4 cup olive oil
  • 2 red bell peppers, julienned
  • 2 yellow bell peppers, julienned
  • 2 cloves garlic, minced
  • 1/4 cup sherry vinegar
  • 1 tablespoon tomato puree
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
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Citrus Blueberry Salad with Almond Relish and Minted Sugar

Citrus Blueberry Salad with Almond Relish and Minted Sugar

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Put the almonds, sugar and mint in a food processor and pulse briefly to make a coarse streusel-like topping

  • 1/2 cup toasted almonds chopped
  • 1/4 cup pure cane granulated sugar
  • 8 fresh mint leaves, chopped
  • 2 ruby red grapefruits, segmented and juice reserved
  • 2 yellow grapefruits, segmented and juice reserved
  • 2 Navel oranges, segmented and juice reserved
  • 2 tablespoons honey
  • One 2-inch piece fresh ginger, cut in half
  • 1 pint fresh blueberries, picked over and rinsed
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Banana Bread with Vanilla Bean-"Pecan Butter

Banana Bread with Vanilla Bean-Pecan Butter

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For the butter: Combine pecans and brown sugar in a food processor and pulse until coarsely chopped

  • 3 large overly ripe (skins should be brown) bananas, mashed well (about 1 1/2 cups)
  • Scant 1/2 cup pecans, lightly toasted
  • 2 tablespoons light brown muscovado sugar
  • 2 teaspoons bourbon, optional
  • 1/2 teaspoon pure vanilla extract
  • 2 sticks unsalted butter, softened
  • 1/2 vanilla bean, seeds scraped
  • Pinch sea salt
  • Nonstick cooking spray, for greasing
  • 1 3/4 cups all-purpose flour
  • 1/2 cup pure cane sugar
  • 1/4 cup packed light brown muscovado sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, lightly beaten
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Guacamole

Guacamole

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Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl

  • 4 ripe Hass avocados
  • 3 tablespoons freshly squeezed lemon juice (1 lemon)
  • 8 dashes hot sauce (recommended: Tabasco)
  • 1/2 cup small-diced red onion (1 small onion)
  • 1 large garlic clove, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium tomato, seeded, and small-diced
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Bibb Salad with Basil Green Goddess Dressing

Bibb Salad with Basil Green Goddess Dressing

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Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend ...

  • 1 cup good mayonnaise
  • 1 cup chopped scallions, white and green parts (6 to 7 scallions)
  • 1 cup chopped fresh basil leaves
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 2 teaspoons chopped garlic (2 cloves)
  • 2 teaspoons anchovy paste
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup sour cream
  • 3 heads Bibb lettuce
  • 2 to 3 tomatoes
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BBQ Shrimp

BBQ Shrimp

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Made clean up easier use disposable pan

  • 4 lbs. unpeeled large fresh shrimp
  • 2 lemons cut into wedges
  • 2 bay leaves
  • 1 cup butter melted
  • 1 cup ketchup
  • 1/2 cup worcestershire sauce
  • 4 garlic cloves chopped
  • 3 tbs. old bay seasoning
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • french bread
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Blood Orange Mimosa

Blood Orange Mimosa

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Recipe courtesy Tyler Florence

  • 1 bottle Prosecco
  • 1 1/2 cups fresh blood orange juice
  • 1 tablespoon super-fine granulated sugar
  • 2 tablespoons orange liqueur (recommended: Grand Marnier
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