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Recipes
Smoked-Oyster-and-Andouille Dressing
By karen1
1. Preheat oven to 400º. Stir together cornbread and bread cubes in a large bowl
- 5 cups crumbled cornbread
- 8 ounces sourdough bread slices, cut into 1/2-inch cubes (5 cups)
- 1 cup butter
- 2 cups diced andouille sausage
- 2 cups chopped onion (about 1 large)
- 2 cups finely chopped celery (4 to 5 ribs)
- 1 cup chopped green bell pepper
- 1/4 cup chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon Cajun blackened seasoning
- 1 tablespoon poultry seasoning
- 1 teaspoon black pepper
- 3 (3.75-oz.) cans smoked oysters, drained
- 4 cups chicken broth
- 4 large eggs, lightly beaten
The Ultimate Stuffed Potato
By karen1
Preheat oven to 400 degrees F
- 4 medium-sized Idaho potatoes
- Extra-virgin olive oil
- Kosher salt
- 1/2 stick butter
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 2 About 2 cups, plus more for topping, shredded sharp white Cheddar
- 2 heads broccoli, florets, blanched in salty water
- 1/2 pound bacon, medium dice, cooked until crisp
- 2 tablespoons chives, chopped
- Freshly ground black pepper
Red Snapper with Fava Bean Puree
By karen1
In a medium saucepan, bring the stock to a boil over medium-high heat
- 4 cups low-sodium chicken stock
- 3 pound fresh fava beans, shelled or 1 pound frozen lima beans, thawed
- 3 tablespoons chopped fresh mint leaves
- Salt and freshly ground black pepper
- 4 (6-ounce) center-cut red snapper fillets
- Olive oil, for frying
Shrimp and Wild Rice Casserole
By karen1
Recipe courtesy Paula Deen
- 1 (8-ounce) package wild rice
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons butter
- 1/2 green bell pepper, seeded and chopped
- 1/2 onion, chopped
- 1 (10 3/4-ounce can) condensed cream of mushroom soup
- 2 cups grated sharp Cheddar
- Salt and pepper
Maple Roasted Apple and Brie Panini on Cinnamon Raisin Bread
By karen1
Melt the butter in a medium skillet over medium heat
- 2 tablespoons unsalted butter, plus more for spreading (softened)
- 2 tablespoons pure maple syrup
- Squeeze of lemon juice
- 1 Gala apple, halved, cored and sliced 1/4 inch thick
- 1 Granny Smith apple, halved, cored and sliced 1/4 inch thick
- 1 pound French brie, thinly sliced (rind on)
- 8 slices day-old good-quality cinnamon raisin bread
- 1/2 cup coarsely chopped toasted pecans
French Bread Pizzas
By karen1
For the pizza base: Preheat the oven to 375 degrees F
- 6 deli rolls or small baguettes, halved
- One 24-ounce jar marinara sauce
- 1 jar prepared pesto, optional
- Five 8-ounce packages fresh mozzarella, sliced
- 5 ounces Canadian bacon slices, halved
- 8 ounces canned pineapple chunks
- 5 tablespoons olive oil
- Salt and freshly ground black pepper
- One 12-ounce jar kalamata olives, chopped
- 8 ounces crumbled feta
- 4 ripe tomatoes, diced rough
- 1/2 English cucumber, seeded and diced
- 1/2 bunch fresh parsley, chopped
- 1 cup sliced pepperoni
- 6 to 7 jalapenos, sliced
- Sliced Roma tomatoes, for topping
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2 bunch fresh basil
- Olive oil, for sauteeing beef
- 1 pound ground beef
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 8 ounces grated Cheddar
- 1 pound browned ground beef
- Chopped romaine lettuce, for topping
- Diced tomatoes, for topping
Grilled Panzanella
By karen1
Prepare a charcoal grill with hot coals
- Good olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 2 tablespoons champagne vinegar
- Kosher salt and freshly ground black pepper
- 1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
- 1 large ripe tomato, cut into 1-inch cubes
- 10 large basil leaves
- 3 tablespoons capers, drained
- 1 red onion, sliced into 1/4 inch rounds
- 1 red bell pepper, seeded and cut into 3 large pieces
- 1 yellow bell pepper, seeded and cut into 3 large pieces
- 1/2 small ficelle, cut into 1-inch thick slices
Black Pepper Shrimp
By karen1
Recipe courtesy Paula Deen
- 3 pounds fresh shrimp, unpeeled
- 8 tablespoons butter
- 3 tablespoons chopped garlic
- 4 tablespoons freshly ground pepper
Back-From-the-Bar Snack
By karen1
Put some salted water on for the peas, and in a skillet that will take the potatoes and everything later, cook the ...
- 2 rashers (slices) bacon, cut into little strips
- 1 teaspoon oil
- 1/2 cup frozen peas
- 2 cups cooked new or waxy potatoes
- 2 eggs
- 1/2 cup Cheddar, diced
Greek Ziti
By karen1
In a large frying pan, simmer the chicken broth and the oregano until 1/2 cup of liquid remains in the pan, about 4...
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 teaspoons dried oregano
- 3 boneless, skinless chicken breasts (about 1 pound in all), cut into 1/2-inch cubes
- 1/2 pound ziti
- 4 ounces feta cheese, crumbled (about 3/4 cup)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3 tablespoons chopped fresh parsley
- 1 1/2 cups cherry tomatoes, halved