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Recipes
Tomato Sandwich with Basil Mayonnaise
By karen1
2005, Ina Garten, All Rights Reserved
- 1 cup good mayonnaise
- 10 to 15 basil leaves, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon good olive oil
- 1 teaspoon minced garlic
- 2 slices country loaf bread
- 1 heirloom or Israeli tomato, sliced
Cheddar and Bacon Cornmeal Waffle Sandwiches with Maple Mustard
By karen1
Preheat the oven to 300 degrees F
- 1 cup white cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 5 tablespoons unsalted butter, melted
- 1/4 cup plus 2 tablespoons pure maple syrup
- 2 large eggs
- Nonstick cooking spray
- 2 tablespoons Dijon mustard
- 1 1/4 cup grated sharp Cheddar
- 6 slices bacon, cooked until crisp
- Special equipment: a waffle iron
Champagne Sangria
By karen1
Recipe courtesy Giada De Laurentiis, 2008
- Simple Syrup:
- 1 (750-ml) bottle Prosecco or French Champagne, chilled
- 1/2 cup orange juice
- 2 cups Mint Simple Syrup, recipe follows
- 1/2 lemon, thinly sliced (1 if small)
- 1/2 lime, thinly sliced (1 if small)
- 1/2 cup sliced strawberries
- 5 fresh mint sprigs
- Crushed ice
- 2 cups sugar ( 1 cup sugar)
- 2 cups water
- 1 cup packed fresh mint leaves
Halibut with Lemon-Butter and Crispy Shallots
By karen1
Recipe courtesy Giada De Laurentiis
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Zest of 1 large lemon
- 1/2 stick unsalted butter, at room temperature
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 large cloves garlic, smashed
- 4 halibut fillets (each 4 to 5 ounces)
- 1/2 cup grapeseed oil
- 2 large shallots, cut into rounds, separated into rings
- Lemon wedges, for garnish
Tapenade
By karen1
Copyright 2004, Ina Garten, All Rights Reserved
- 1/2 pound good black olives, such as kalamata, pitted and drained
- 3 tablespoons capers, drained
- 8 anchovy fillets
- 1 garlic clove
- 1/2 cup good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh thyme leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 baguette, sliced and toasted
Cast-Iron Home Fries with Roasted Green Chiles, Cilantro, Green Onions, Radicchio, and Creamy Garlic Dressing
By karen1
For the dressing: Whisk together the mayonnaise, vinegar, mustard, garlic in a bowl and season with salt and pepper
- Creamy Garlic Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 heaping tablespoon Dijon mustard
- 3 cloves garlic, smashed and chopped to a paste
- Kosher salt and freshly ground black pepper
- 2 poblano chiles, stemmed
- Canola oil
- Kosher salt and freshly ground black pepper
- 3 pounds russet potatoes, scrubbed
- 1 small head radicchio, halved and thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- 3 green onions, green and pale green parts thinly sliced
Lemon Linguine
By karen1
Fill just about the biggest pot you have with water and bring to a boil
- 2 pounds linguine
- 2 egg yolks
- 2/3 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 1 lemon, zested, and juice of 1/2, plus more juice, as needed
- Salt
- freshly milled black pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 2 to 3 tablespoons chopped parsley leaves
Turkey Meatloaf
By karen1
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved
- 3 cups chopped yellow onions (2 large onions)
- 2 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1/3 cup Worcestershire sauce
- 3/4 cup chicken stock
- 1 1/2 teaspoons tomato paste
- 5 pounds ground turkey breast
- 1 1/2 cups plain dry bread crumbs
- 3 extra-large eggs, beaten
- 3/4 cup ketchup
Pasta with Creamy White Beans
By karen1
Bring a large pot of water to a boil
- 1 1/2 teaspoons kosher salt, plus more for the pasta
- 1 pound shell pasta
- 1/4 cup olive oil
- 1 carrot, peeled and diced
- 1 small red onion, diced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- One 15-ounce can cannellini beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 8 ounces smoked provolone or smoked mozzarella, grated (about 2 cups)
- One 5-ounce container baby spinach, chopped
Egg, Gorgonzola and Pancetta Sandwiches
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable cooking spray
- 12 very thin slices pancetta
- 3 hard boiled eggs, peeled and coarsely chopped
- 4 ounces crumbled Gorgonzola
- 1 lemon, zested
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground black pepper, optional
- 6 (1/2-inch thick) slices whole-wheat bread