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Recipes
Linguine with Sun-Dried Tomatoes, Olives, and Lemon
By karen1
Recipe courtesy Giada De Laurentiis
- 1 pound linguine pasta
- 1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained
- 1 cup (4 ounces) medium green olives, pitted
- 1 packed cup fresh basil leaves
- 1 clove garlic, roughly chopped
- 1/3 cup extra-virgin olive oil
- Zest and juice of 1 large lemon
- 3/4 cup grated Parmesan
- Salt and freshly ground black pepper
Lobster Roll
By karen1
Directions Toss the lobster meat with 2 tablespoons melted butter, the shallots and tarragon in a medium bowl
- 4 steamed lobsters, meat removed (leave the meat whole)
- 1/4 cup plus 2 tablespoons melted butter
- 2 teaspoons chopped shallots
- 2 teaspoons chopped fresh tarragon
- 4 split-top potato buns or brioche hot dog buns, edges squared off
- 8 Bibb lettuce leaves
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup Spicy Mayonnaise, recipe follows
- 1 tablespoon finely minced chives
- 8 lemon wedges
- 2 cups mayonnaise, such as Hellmann's
- 1/4 cup Dijon mustard
- 2 teaspoons mustard powder, such as Colman's
- 1 teaspoon lemon juice
- 1/2 teaspoon seafood seasoning, such as Old Bay
- Sriracha hot sauce, as needed
- Kosher salt
Spinach and Egg-Drop Pasta Soup
By karen1
"In our house, stracciatella was a catch-all," Tom Valenti says about this simple, rustic soup
- 1/2pound tubetti, ditali or other small pasta
- 2quarts chicken stock
- 4garlic cloves, thinly sliced
- 5ounces baby spinach
- Salt and freshly ground pepper
- 4large eggs, beaten
- 1/2cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Extra-virgin olive oil and lemon wedges, for drizzling
Tomato Strata
By karen1
Preheat the oven to 350 degrees F
- Butter, for greasing
- 1/2 cup olive oil
- 3 cloves garlic, smashed
- 1 medium French baguette, cut into 1/2-inch dice
- 2 pinches red pepper flakes
- Kosher salt and freshly ground black pepper
- 3 pounds ripe beefsteak tomatoes, seeded and diced
- Pinch sugar
- 1/4 cup lightly-packed fresh julienned basil
- 8 eggs
- 1 cup freshly grated romano cheese
Momma Callie's Banana Nut Bread with Honey Butter
By karen1
Recipe courtesy The Neelys
- 1 stick butter, at room temperature, plus more for loaf pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large very ripe bananas*
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- Honey Butter, for serving, recipe follows
- 1 stick salted butter, softened
- 2 tablespoons honey
Very Berry Fruit Salad
By karen1
, 2004, Patricia Wells, All rights reserved
- 1 pint strawberries, hulled and cut in half
- 1 pint blueberries
- 1 pint raspberries
- 1 tablespoon good balsamic vinegar
- 1/4 cup sugar
- Fresh mint, for garnish
Orecchiette with Pancetta, Peas and Fresh Herbs
By karen1
Cook the pasta in a large pot of salted water until al dente
- 1 pound orecchiette
- Salt
- 2 tablespoons unsalted butter
- 4 ounces thickly sliced pancetta, finely diced
- 2 garlic cloves, minced
- 1 large jalapeño, seeded and minced
- 1 cup frozen peas, thawed (about 5 ounces)
- 1/2 cup freshly grated Pecorino-Romano cheese
- Freshly ground pepper
- 2 tablespoons snipped chives
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped mint
Roasted Shrimp and Orzo
By karen1
2006, Barefoot Contessa at Home, All Rights Reserved
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Spinach and Cheddar Souffle
By karen1
Copyright 2010, Ina Garten, All Rights Reserved
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- 1/4 teaspoon of nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra-large egg yolks, at room-temperature
- 1/2 cup grated aged Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Campfire Beans
By karen1
2011 Ree Drummond, All Rights Reserved
- 4 cups dried pinto beans
- 1 whole ham hock
- 4 cloves garlic, minced
- 2 red bell peppers, diced
- 1 whole onion, diced
- 2 teaspoons chili powder
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons salt
- jalapeño pepper optional