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Recipes
Italian Wedding Soup
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 3/4 pound ground chicken
- 1/2 pound chicken sausage, casings removed
- 2/3 cup fresh white bread crumbs
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons chopped fresh parsley leaves
- 1/4 cup freshly grated Pecorino Romano
- 1/4 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
- 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
- 10 cups homemade chicken stock
- 1/2 cup dry white wine
- 1 cup small pasta such as tubetini or stars
- 1/4 cup minced fresh dill
- 12 ounces baby spinach, washed and trimmed
Shark Attack
By karen1
Recipe courtesy Guy Fieri
- 2 cups ice cubes
- 1/4 cup lemon slices
- 1/4 cup pineapple chunks
- 1/4 cup tequila
- 1/4 cup Triple Sec
- 1/2 cup orange juice
- 1/4 cup pineapple juice
- 1/4 cup high alcohol content rum (recommended: Bacardi 151)
- Splash grenadine
- 1/4 cup maraschino cherries, plus more for garnish
Asparagus Casserole
By karen1
Recipe courtesy The Neelys
- 1 tablespoon vegetable oil, for sauteing
- 1 medium onion, finely diced
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces
- 2 eggs
- 1 cup heavy cream
- 2 tablespoons freshly chopped dill leaves
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan
- 1 1/2 cups panko bread crumbs
- 1 tablespoon smoked paprika
- 4 tablespoons butter, melted
BBQ Brie with Raspberries
By karen1
Recipe courtesy The Neelys
- 2 cups fresh raspberries
- 1/3 cup red wine vinegar
- 1/2 cup light brown sugar
- Pinch red pepper flakes
- 1 small wheel brie cheese
- Crackers, for serving
Grown Up "Franks and Beans"
By karen1
Directions Heat a 10-inch straight-sided skillet over medium-high heat
- 3 tablespoons olive oil
- 1 pound spicy Italian sausage (about 5 links)
- 8 ounces bacon, sliced into 1/3-inch pieces
- 2 cloves garlic, minced
- 1 medium onion, small diced
- 2 cups grape tomatoes, halved
- 1/2 teaspoon smoked paprika
- Salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups low-sodium chicken broth
- Two 15.5-ounce cans cannellini beans, drained and rinsed
- 4 sprigs fresh thyme, leaves removed and chopped
- 2 sprigs fresh rosemary, leaves removed and chopped
- 1 cup ditalini pasta or elbow macaroni
Chicken Apple Sausage Frittata
By karen1
Recipe courtesy Guy Fieri, 2008
- 1 teaspoon salt
- 2 tablespoons plus 1 teaspoons extra-virgin olive oil, divided
- 1/2 pound chicken-apple sausage, removed from casing
- 1/2 cup red onion, diced
- 2 tablespoons finely diced jalapeno
- 1/2 cup red bell pepper
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 2 (9-inch) flour tortillas
- 1/4 cup jack cheese, shredded
- 1/4 cup Cheddar, shredded
- 1/2 cup tomatoes, diced
- 1/2 cup scallions diced
Almond Croissant French Toast with Almond Butter Syrup
By karen1
For the butter: Heat the butter in a heavy-duty saucepan over very low heat until it melts
- 1 stick unsalted butter, cut in half
- 4 tablespoons unsalted butter
- 1/4 cup sliced almonds
- 3/4 cup pure maple syrup
- 1/4 teaspoon pure almond extract
- 3 eggs
- 3 egg yolks
- 2 tablespoons pure cane sugar
- 1 1/4 cups half-and-half
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon pure vanilla extract
- Pinch sea salt
- 4 fresh all-butter croissants, sliced crosswise partway through, opened and flattened
- Confectioners' sugar, for garnish
- Fresh mint leaves, for garnish
Shrimp with Toasted Garlic: Camerones De Ajo
By karen1
Recipe courtesy Tyler Florence
- 1 cup extra-virgin olive oil
- 10 cloves garlic, peeled and thinly sliced
- 1 1/2 pounds peeled and deveined shrimp, tail off, split down middle
- Kosher salt and freshly ground black pepper
- 1 lemon
- 1/4 bunch flat-leaf parsley, leaves chopped
Pantry Pasta
By karen1
2011 Ree Drummond, All Rights Reserved
- 1/2 whole red onion, diced
- 2 tablespoons olive oil
- One 14.5-ounce can diced tomatoes with juice
- 1/3 cup chicken stock or white wine
- 1/3 cup assorted olives, pitted and roughly chopped
- 1 whole jar artichoke hearts, halved
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 8 ounces pasta, cooked al dente and drained
- 2 to 3 tablespoons jarred pesto
- 1/2 cup fork-chunked feta
- 3 tablespoons dry-toasted pine nuts
Smoked Salmon and Cucumber Tartine
By karen1
Lay out the toast slices and divide the smoked salmon equally among the pieces
- 6 slices good country white bread, crusts removed and toasted
- 4 slices smoked salmon
- 1/4 cucumber, thinly sliced
- 1/2 lemon, juiced
- cracked pepper on top