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Recipes
Peach Ginger Bellini
By karen1
Recipe courtesy Tyler Florence, 2007
- 1/4 cup sliced fresh ginger, with skin
- 2 cups granulated sugar
- 2 cups cold water
- 10 ounces semi-frozen peaches
- 1/2 cup ginger simple syrup
- Ice cubes
- 1 bottle Champagne
Orecchiette with Broccoli Rabe, Bacon, and Bread Crumbs
By karen1
In a medium pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes
- 1 pound broccoli rabe, tough ends removed, cut into 1-inch lengths
- 1/2 cup olive oil
- 1 cup fresh bread crumbs
- 4 slices bacon, cut crosswise into 1/4-inch strips
- 6 cloves garlic, minced
- 1/4 teaspoon dried red-pepper flakes
- 1 pound orecchiette
- 3/4 teaspoon salt
Chicken Fajitas
By karen1
Over a shallow bowl, cut the chicken with a pair of scissors into thin, lengthways, 1/4 to 1/2-inch strips
- Optional accompaniments:
- 2 skinless chicken breast fillets, preferably organic
- 1 teaspoon dried Mexican oregano, or regular oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/2 teaspoon sugar
- 1 tablespoon garlic flavored oil, plus 2 teaspoons
- 2 tablespoons lime juice
- 2 tablespoons peanut oil or regular olive oil
- 2 onions, peeled, halved and cut into thin half-moons
- 8 soft flour tortillas
- 1 red bell pepper, cored and seeded, cut into strips
- 1 orange bell pepper, cored and seeded, cut into strips
- 1 yellow bell pepper, cored and seeded, cut into strips
- 1 cup grated Cheddar or Monterey Jack cheese
- 1/2 cup sour cream or creme fraiche
- 1 (7-ounce) can corn niblets, drained (or 2/3 cup drained canned corn)
- 1 large avocado (or 2 small), finely diced and dressed with 1/2 teaspoon kosher salt and 2 teaspoons lime juice
- 1/4 to 1/2 head iceberg lettuce, shredded
- 1/3 cup chopped fresh cilantro leaves
- Hot chili sauce, to serve, optional
Baked Panzanella Caprese
By karen1
Put an oven rack in the center of the oven
- Butter, for greasing baking sheet
- 5 vine-ripened tomatoes, cut into 1/2-inch thick slices
- 2 tablespoons balsamic vinegar
- 2 (8-ounce) balls fresh mozzarella cheese, sliced into 1/4-inch thick slices and patted dry with paper towels
- 2 cloves garlic, minced
- 1/2 packed cup chopped fresh basil leaves
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 4 to 8 (1/2-inch thick) slices country white bread
Perfect Spinach Salad
By karen1
2012 Ree Drummond, All Rights Reserved
- 3 whole eggs
- Ice
- 7 slices thick-cut peppered bacon
- 1 small whole red onion
- 1 package white button mushrooms
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1/2 teaspoon Dijon mustard
- 1 dash salt
- 8 ounces baby spinach, washed, dried and stems removed
Cornbread Topped Chili Con Carne
By karen1
Heat the oil in a very large pan and fry the onion and garlic until it begins to soften
- 4 tablespoons olive oil
- 4 onions, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons dried or crushed chili flakes
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 5 cardamom pods, bruised
- 2 red peppers, seeded and finely diced
- 3 pounds 4 ounces ground beef
- 7 cups canned chopped tomatoes
- 1/2 cup tomato ketchup
- 1/2 cup tomato puree
- 1 cup water
- 2 tablespoons cocoa
- 3 1/2 cups canned red kidney beans
- 1 1/2 teaspoons salt
- 4 cups cornmeal
- 1/4 cup all-purpose flour
- 6 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 3 cups buttermilk
- 4 eggs
- 2 teaspoons honey
- 1/4 cup vegetable oil
- 2 cups grated Cheddar
- Guacamole, recipe follows
- 2 cups sour cream
- Ground paprika, for dusting
- 3 3/4 cups grated Cheddar
- Special equipment: Very large pan
Comforting Beef Casserole
By karen1
Heat 4 tablespoons of oil in a large saucepan or deep casserole, and fry the onions and carrots until they begin to...
- 1/2 cup olive oil (not extra-virgin), or vegetable oil
- 3 cups onions, roughly chopped
- 2 cups carrots, cut on the diagonal to give slanted oval slices
- 1/4 cup flour
- 1/2 tsp. Salt and freshly ground black pepper
- 1 1/2 teaspoon dried sage leaves
- 1 teaspoon ground allspice
- 1 1/4 pounds stewing or chuck steak, diced
- 1/2 large orange, zested and juiced
- 1 cup stout(guiness) or beef broth
- 1 cup water
- 2 bay leaves
Asian Grilled Salmon
By karen1
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking
- For the marinade:
- 1 side fresh salmon, boned but skin on (about 3 pounds)
- 2 tablespoons Dijon mustard
- 3 tablespoons good soy sauce
- 6 tablespoons good olive oil
- 1/2 teaspoon minced garlic
Turkey Tea Sandwiches
By karen1
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 3/4 pound (12 ounces) cream cheese, room temperature
- 1/2 cup minced scallions (white and green parts)
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 loaf dense raisin-nut bread, unsliced
- 8 thin slices fresh or smoked turkey breast
- Fresh basil leaves
Chopped Steak and Mushroom Onion Gravy
By karen1
Preheat the oven to 350 degrees F
- Gravy:
- 1 1/2 pounds ground beef sirloin
- 1 egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 3 tablespoons finely chopped parsley leaves
- 1/2 teaspoon ground mustard
- 2 tablespoons panko bread crumbs
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 1 tablespoon canola oil
- 1 tablespoon butter
- 2 tablespoons butter
- 8 ounces crimini mushrooms, cleaned well and quartered
- 1 small onion, minced
- 1 teaspoon finely chopped thyme leaves
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup brandy
- 2 cups low-sodium beef stock