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Recipes
Baked Rigatoni with Sausage
By karen1
Preheat the oven to 400 degrees F
- Topping:
- 1 cup whole milk ricotta cheese
- 1/2 cup fresh basil leaves, chopped
- 1/2 teaspoon kosher salt
- Pasta:
- 1/4 teaspoon kosher salt, plus more for the pasta
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 large or 2 small heads broccoli, chopped into small florets
- 1 clove garlic, peeled and chopped
- One 25-ounce jar marinara sauce
- 1 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Turkey Meatballs in Tomato Sauce
By karen1
Put the peeled onion and celery into a processor and blitz to a mush
- 1 onion, peeled
- 1 celery stalk
- 2 tablespoons garlic flavoured oil
- 1 teaspoon dried thyme
- 2 x 14 ounce cans diced plus approx. 3 1/3 cups (2 full cans) water
- 1 teaspoon sugar
- 1 teaspoon kosher salt flakes or 1/2 teaspoon table salt
- Pepper, to taste
- 1 pound ground turkey
- 1 egg
- 3 tablespoons breadcrumbs
- 3 tablespoons grated Parmesan
- 2 tablespoons of finely chopped onion and celery (from the tomato sauce ingredients above)
- 1 teaspoon Worcestershire sauce (such as Lea and Perrins)
- 1/2 teaspoon dried thyme
Scallops and Chorizo
By karen1
Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crispe...
- 4 ounces chorizo sausage, cut in 1/8-inch rounds
- 1 pound small scallops (halve them to make 2 thinner disks if they are very fat)
- 1/2 lemon, juiced
- 4 tablespoons freshly chopped parsley leaves
Spaghetti Aglio E Olio (Midnight Pasta)
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- Kosher salt
- 1 pound dried spaghetti, such as DeCecco
- 1/3 cup good olive oil
- 8 large garlic cloves, cut into thin slivers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese, plus extra for serving
Deviled Eggs
By karen1
Cut eggs in half lengthwise; carefully remove yolks
- 5 hard-cooked eggs, peeled
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons mayonnaise
- 5 pimiento-stuffed green olives, halved
- 1 teaspoon Cajun seasoning
Chicken and Noodles
By karen1
Start by putting the chicken in a pot and covering it with water
- One 2- to 3-pound chicken fryer, cut up
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 medium onion, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric
- 16 ounces frozen home-style egg noodles(such as Reame(TM)s)
- 3 tablespoons all-purpose flour
- Splash of half-and-half, optional
- 2 teaspoons finely minced fresh parsley
Summer Fruit Crostata
By karen1
2006, Barefoot Contessa at Home, All Rights Reserved
- For the pastry (makes 2 crostatas)
- 2 cups all-purpose flour
- 1/4 cup granulated or superfine sugar
- 1/2 teaspoon kosher salt
- 1/2 pound (2 sticks) cold unsalted butter, diced
- 6 tablespoons (3 ounces) ice water
- 1 pound firm ripe peaches, peeled
- 1/2 pound firm ripe black plums, unpeeled
- 1/2 pint fresh blueberries
- 1 tablespoon plus 1/4 cup all-purpose flour, divided
- 1 tablespoon plus 1/4 cup granulated sugar, divided
- 1/4 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 1/4 teaspoon kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, diced
Swiss Chard and Sweet Pea Manicotti (Winter)
By karen1
Preheat the oven to 400 degrees F
- Butter, for greasing the pan
- 12 manicotti or cannelloni pasta shells
- Filling
- 1 head (about 12 ounces) red or white Swiss chard
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 (15-ounce) container whole milk ricotta cheese
- 3/4 cup frozen petite peas, thawed
- 1 cup shredded mozzarella (4 ounces)
- 3/4 cup grated Parmesan (2 ounces)
- 1/4 cup chopped fresh basil leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoons freshly ground black pepper
- Fontina Fonduta Sauce
- 3/4 cup whole milk
- 1/2 cup heavy whipping cream
- 3 cups (6 ounces) fontina cheese, grated
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped fresh basil leaves
- 1 1/2 cups (6 ounces) mozzarella, shredded
- Special Equipment: a pastry bag fitted with a large plain tip (recommended: Ateco #7)
Roasted Asparagus with Scrambled Eggs
By karen1
Preheat the oven to 400 degrees F
- 3/4 pound fresh asparagus
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/8 cup freshly grated Parmesan
- 6 extra-large eggs
- 3 tablespoons half-and-half
- 1 tablespoon unsalted butter, divided
- 2 to 4 slices 7-grain bread
Chicken and Shrimp with Pancetta Chimichurri
By karen1
For Chicken and Shrimp: 6 (6-ounce) boneless and skinless chicken breast halves 1 pound jumbo shrimp, peeled and de
- For Chicken and Shrimp:
- 6 (6-ounce) boneless and skinless chicken breast halves
- 1 pound jumbo shrimp, peeled and deveined
- 2 tablespoons dried oregano
- Kosher salt and freshly ground black pepper
- Olive oil, for drizzling
- For Chimichurri:
- 2 tablespoons olive oil
- 8 ounces pancetta, cut into 1/4-inch cubes
- 3 cloves garlic
- 1 cup packed fresh parsley leaves
- 1/2 cup fresh oregano leaves or 2 tablespoons dried
- 1/3 cup red wine vinegar
- 1 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- Kosher salt and freshly ground black pepper