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Recipes
Cocktail Sausages
By karen1
Preheat the oven to 200C/400 degrees F
- 2 1/4 pounds (75 in number) cocktail sausages
- 2 tablespoons sesame oil
- 1/2 cup honey
- 2 tablespoons soy sauce
Endive and Avocado Salad
By karen1
2001 Barefoot Contessa Parties!
- 1 1/2 tablespoon Dijon mustard
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 heads endive
- 3 ripe Haas avocados, peeled and seeded
Whole Roasted Chicken with Homemade Tapenade
By karen1
Recipe courtesy Alex Guarnaschelli
- 1 whole chicken, about 3 1/2 to 4 pounds, gutted
- Kosher salt
- 1 lemon
- 4 to 5 thyme sprigs, for stuffing chicken
- 6 ounces or 3/4 cup pitted, green olives, plus more for stuffing chicken
- 6 ounces or 3/4 cup pitted black olives, preferably oil-cured, plus more for stuffing chicken
- 2 tablespoons canola oil
- 1 shallot, peeled and roughly chopped
- 1 to 2 teaspoons whiskey (recommended: Jack Daniels)
- 1/4 cup extra-virgin olive oil, plus 2 tablespoons if needed
- 2 to 3 tablespoons unsalted butter, softened
- Sea salt
Spaghettini with Mushrooms, Garlic, and Oil
By karen1
In a medium frying pan, heat the olive oil over moderately low heat
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1/8 teaspoon dried red-pepper flakes (optional)
- 2/3 pound mushrooms, sliced
- 1 teaspoon salt
- 1 pound spaghettini
- 3 tablespoons chopped flat-leaf parsley
- 1/4 teaspoon fresh-ground black pepper
Tuna Tartare
By karen1
2002, Barefoot Contessa Family Style, All Rights Reserved
- 3 3/4 pounds very fresh tuna steak
- 1 1/4 cups olive oil
- 5 limes, zest grated
- 1 cup freshly squeezed lime juice
- 2 1/2 teaspoons wasabi powder
- 2 1/2 tablespoons soy sauce
- 2 tablespoons hot red pepper sauce
- 2 1/2 tablespoons kosher salt
- 1 1/2 tablespoons freshly ground black pepper
- 1 1/4 cups minced scallions, white and green parts (12 scallions)
- 3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
- 5 ripe Hass avocados
- 1 1/2 tablespoons toasted sesame seeds, optional
Cheese Platter
By karen1
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- For example: French Camembert, Le Chevrot (a sharp goat cheese), Rondin with herbs (a creamy goat cheese), and Montagnolo (a creamy blue cheese).
Tangerine-Gin Fizz
By karen1
Place Champagne flute in the freezer 10 minutes before serving
- 1 shot best quality gin
- 3/4 cup freshly squeezed tangerine juice
- Champagne, sparkling wine or Cava, cold, to top
Carrot Salad
By karen1
Place the raisins in a small bowl and cover with boiling water
- 1/3 cup golden raisins
- 1 pound carrots
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/3 cup diced fresh pineapple
Pita Stuffed with Tabbouleh and Shards of Feta
By karen1
2008, Ina Garten, All Rights Reserved
- 1 cup bulgur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- Kosher salt
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 cups cherry tomatoes, cut in half
- 1 teaspoon freshly ground black pepper
- 3/4 pound feta cheese
- 4 pita breads, cut in half
Sauteed Carrots
By karen1
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 2 pounds carrots
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley