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Recipes
Spicy Hummus
By karen1
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in th...
- 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
- 1/3 cup tahini or sesame paste
- 4 teaspoons minced garlic (4 cloves)
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 8 dashes Tabasco sauce
- 2 teaspoons kosher salt
- Sriracha, to taste
- 3 tablespoons toasted pine nuts
- Good olive oil
Mixed Greens with Pancetta and Shaved Parmesan
By karen1
Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat
- 8 ounces pancetta or slab bacon, cut into 1-inch long by 1/2-inch wide rectangles
- 3/4 cup olive oil, plus 1 tablespoon
- 1 bag mixed baby lettuce
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
- 8 ounces hard cheese, such as Parmesan or aged Cheddar
Pasta Primavera with tons of veggies
By karen1
2012 Ree Drummond, All Rights Reserved
- 3 tablespoons olive oil
- 2 large carrots, peeled and sliced diagonally
- 1 cup bite-size broccoli pieces
- 1 whole red bell pepper, seeded and sliced into strips
- 2 tablespoons butter
- 4 ounces white mushrooms, washed and sliced
- 2 medium zucchini, sliced diagonally
- 1 medium summer squash, sliced diagonally
- 4 cloves garlic, minced
- 1/2 large onion, diced
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan, plus more for serving
- Salt and freshly ground black pepper
- 1/2 cup frozen peas
- 12 whole fresh basil leaves, chopped, plus more for serving
- 1 pound pasta (fettuccini), cooked according to package directions and drained
Lemon and Garlic Roast Chicken
By karen1
Copyright 2004, Ina Garten, All Rights Reserved
- 1 (5 to 6-pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 4 lemons
- 3 heads garlic, cut in 1/2 crosswise
- 2 tablespoons butter, melted
- 1/2 pound sliced bacon
- 1 cup white wine
- 1/2 cup chicken stock
Red Berry Trifle
By karen1
Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam
- Plain Pound Cake:
- 1 Plain Pound Cake, recipe follows
- 1 cup good raspberry jam
- Framboise
- 2 half-pints fresh raspberries
- 1 pint fresh strawberries
- Cognac Cream, recipe follows
- 2 cups cold heavy cream
- 2 tablespoons sugar
- 2 tablespoons pure vanilla extract
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- Cognac Cream:
- 3 cups milk
- 10 extra-large egg yolks, at room temperature
- 1 cup sugar
- 4 tablespoons sifted cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon Cognac
- 2 tablespoons unsalted butter
- 1 tablespoon heavy cream
Easy Does It Spaghetti
By karen1
Brown ground beef in skillet and place in crockpot
- 1 pound ground beef
- 2 tbsp dry minced onion
- 1 tsp Salt
- 1/2 ½ tsp Garlic powder
- 16 ounces Tomato sauce
- 1 to 1 1/2 1 to 1 ½ tsp Italian seasoning
- 4 oz Mushrooms, drained
- 3 cups Tomato juice
- 4 ounces Dry spaghetti (1½ cups), broken into 4 to 5 inch pieces
Lemon Pudding Cake with Fresh Mixed Berries
By karen1
Recipe courtesy Tyler Florence, 2008
- 1 tablespoon unsalted butter
- 2/3 cup superfine sugar
- 2 eggs, separated
- 2/3 cup reduced fat buttermilk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 2 tablespoons confectioners' sugar
Fruit Crunch Sundae
By karen1
Copyright 2004, Ina Garten, All Rights Reserved
- 1 cup quick-cooking (not instant) rolled oats
- 1/2 cup sweetened, shredded coconut
- 1/2 cup sliced or slivered almonds
- 3 tablespoons vegetable oil
- 2 tablespoons good honey
- 8 to 10 strawberries, small-diced
- 1/2 cup blueberries
- 1/4 pineapple, small-diced
- 2 cups plain yogurt
Apple Crisp
By karen1
Recipe courtesy The Neelys
- 5 Granny Smith apples, peeled, cored, chopped small
- 1/4 cup finely chopped pecans
- 3 tablespoons all-purpose flour
- 1/2 cup brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons chilled butter, cut into pieces
- 1/4 cup coarsely chopped pecans
- Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
Cuban Torrejas with Guava-Maple Syrup and Cream Cheese Whipped Cream (French Toast)
By karen1
For the cream cheese whipped cream: Beat the cream cheese with the vanilla until smooth in a stand mixer fitted wit...
- 3 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 3/4 cup cold whipping cream
- 3/4 cup Grade-B pure maple syrup
- 1 cinnamon stick
- 1/4 cup guava marmalade
- 1 cup whole milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 6 eggs
- 12 slices Cuban or French bread, 1 1/2 inches thick
- 4 tablespoons unsalted butter
- 4 tablespoons canola oil, for frying
- Fresh mint sprigs, for garnish