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Recipes
Apple and Pear Crisp
By karen1
2007, Ina Garten, All Rights Reserved
- 2 pounds ripe Bosc pears (4 pears)
- 2 pounds firm Macoun apples (6 apples)
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned oatmeal
- 1/2 pound (2 sticks) cold unsalted butter, diced
Mexican Rice Casserole
By karen1
2012 Ree Drummond, All Rights Reserved
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 to 1 whole large onion, chopped
- 4 cups long grain rice
- Two 14.5-ounce cans whole tomatoes
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 1 teaspoon cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6 to 8 cups low-sodium chicken broth (more if needed)
- 1 1/2 cups grated Cheddar
- Fresh cilantro, chopped, for serving
Spicy Cashews
By karen1
Recipe courtesy Ina Garten
- 1 tablespoon good olive oil
- 3 cups whole unsalted roasted cashews
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt or sea salt
Garlic Roasted Potatoes
By karen1
Preheat the oven to 400 degrees F
- 3 pounds small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic (6 cloves)
- 2 tablespoons minced fresh parsley
Limoncello Champagne Cocktails with Mint
By karen1
by The Bon Appétit Test Kitchen
- 1/4 cup fresh mint leaves
- 1/4 cup limoncello
- 2 tablespoons sugar plus additional for dipping Champagne flutes
- Lemon peel strips from 1 lemon
- 4 teaspoons fresh lemon juice plus 1 lemon wedge
- 1 cup (about) chilled Champagne or sparkling wine
Sarladaise Home Fries
By karen1
Combine the parsley, lemon zest and garlic in a small bowl and season with salt and pepper
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh lemon zest
- 3 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup duck fat (bacon drippings, or canola oil can be used)
- 2 pounds baby new potatoes, par-cooked in salted water and cut into 1/4-inch-thick slices
Roasted Striped Bass
By karen1
2004, Barefoot in Paris, All Rights Reserved
- 2 tablespoons good olive oil
- 1 cup chopped yellow onions
- 2 ounces pancetta or bacon, diced
- 1 tablespoon chopped garlic
- 1 (28-ounce) can plum tomatoes, drained and diced
- 1 teaspoon saffron threads
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1/4 cup Pernod, optional
- 1 (2 to 3-pound) striped bass fillet, skin removed
- 1 pound large shrimp, shelled and deveined
- 24 mussels, cleaned and debearded
- 2 tablespoons chopped fresh flat-leaf parsley
Israeli Couscous Salad with Smoked Paprika
By karen1
For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul
- 1/2 teaspoon kosher salt
- 2 cups packed baby spinach leaves, coarsely chopped
- 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
- 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
- 1 cup jarred red bell peppers, drained and coarsely chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 1/3 cup slivered almonds, toasted
- 1/4 cup chopped fresh mint
- Kosher salt and freshly ground black pepper
Orecchiette with Broccoli and Tomatoes
By karen1
In a large deep frying pan, heat the oil over moderately low heat
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 1/2 pounds broccoli, thick stems peeled, halved lengthwise, and cut into 1/2-inch pieces, tops cut into small florets (about 1 1/2 quarts in all)
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
- 1/4 cup canned low-sodium chicken broth or homemade stock
- 3/4 pound orecchiette
- 1 teaspoon balsamic vinegar
- 1/3 cup chopped fresh parsley
- 2 tablespoons butter
Twice Baked Potato Stuffed with Cream Spinach Gratin
By karen1
Start with preheating the oven to 375°
- 2 large boiled potatoes, scooped out then deep-fried till brown (4 pieces in total)
- 4 tbsp unsalted butter (extra for the pan)
- 1 cup shallots
- 2 tsp chopped garlic
- 2 tsp original Tabasco brand pepper sauce
- 1 tsp nutmeg
- 4 tbsp all purpose flour
- 2 cups half and half
- 2 boxes of 10 oz frozen chopped spinach (water removed)
- 1 cup parmesan
- 1 cup crispy bacon (finely chopped 8 slices, bacon lardons)***
- 1 cup panko bread crumbs
- Salt and pepper to taste