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Recipes
Broccoli and Wild Mushroom Casserole
By karen1
Preheat the oven to 350°
- 3/4 pound mixed wild mushrooms, such as cremini and shiitake, stemmed and quartered
- 1 stick unsalted butter, plus 1 tablespoon melted
- 1 large onion, minced
- 4 large celery ribs, finely diced
- 3 tablespoons all-purpose flour
- 1 cup chicken stock or low-sodium broth
- 1/4 cup milk
- Salt and freshly ground pepper
- 1 cup mayonnaise
- 2 1/2 pounds broccoli—heads cut into 1-inch florets, stems peeled and cut into 1/2-inch dice
- 1 1/2 cups coarsely shredded sharp cheddar cheese (6 ounces)
- 1 1/3 cups crumbled Ritz crackers (from 1 sleeve, about 35 crackers)
Chicken and Leek Cornish Turnover
By karen1
Directions Place an oven rack in the center of the oven and preheat to 400 degrees F
- 1/4 cup extra-virgin olive oil
- 1 large leek, white and light green part only, thinly sliced
- 1 medium carrot, peeled and chopped into 1/4-inch rounds
- 4 ounces button or cremini mushrooms, sliced
- One 6-ounce Yukon gold potato, peeled and diced into 1/2-inch pieces
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- 1 cup milk, at room temperature
- 1/3 cup grated Parmesan
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Pinch ground nutmeg
- 1 large store-bought rotisserie chicken breast, shredded to yield 1 1/2 cups of meat
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dusting
- One 9-inch square sheet frozen puff pastry, thawed
- 1 large egg, beaten
Steak with Bernaise
By karen1
Copyright 2004, Ina Garten, All Rights Reserved
- 1/4 cup Champagne or white wine vinegar
- 1/4 cup good white wine
- 2 tablespoons minced shallots
- 3 tablespoons chopped fresh tarragon leaves, divided
- Kosher salt
- Freshly ground black pepper
- 3 extra-large egg yolks*
- 1/2 pound (2 sticks) unsalted butter, melted
- 6 (1-inch thick) rib eye steaks
- Olive Oil
- Coarsely ground black pepper
Pear, Apple and Cranberry Crisp
By karen1
Preheat the oven to 350 degrees F
- For the topping:
- 2 pounds ripe Bosc pears (4 pears)
- 2 pounds firm Macoun apples (6 apples)
- 3/4 cup dried cranberries
- 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
Parker House Rolls Topped with Cheddar and Old Bay
By karen1
In a microwave-safe cup, heat the milk until warm but not hot, about 20 seconds
- 1 cup milk
- 1 envelope active dry yeast (2 1/2 teaspoons)
- 3 tablespoons sugar
- 1 large egg, beaten
- 1 stick unsalted butter, melted, plus more for greasing the pan
- 3 1/2 cups all-purpose flour, plus more for kneading
- 1 1/2 teaspoons table salt
- 3/4 cup shredded sharp cheddar cheese (about 2 ounces)
- 1 teaspoon Old Bay seasoning
Skewered Greek Salad
By karen1
For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion...
- Skewers:
- 24 grape or small cherry tomatoes
- 3 ounces feta cheese, cut into 12 (1/2-inch) cubes
- 12 pitted kalamata olives
- 1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
- 2 teaspoons chopped fresh oregano leaves
- Special equipment: 12 (6-inch) bamboo or wood skewers
- Vinaigrette:
- 2 teaspoons lemon juice
- 2 teaspoons red wine vinegar
- 2 teaspoons chopped fresh oregano leaves
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese
By karen1
In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until ...
- 5 ounces cream cheese, at room temperature
- 1 1/2 tablespoons chopped fresh chives
- 2 teaspoons prepared cream-style horseradish
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 teaspoons drained capers, coarsely chopped
- Zest of 1 lemon
- 4 slices pumpernickel bread
- 1/2 bunch watercress, stems removed
- 8 ounces thinly sliced smoked salmon
- 6 fresh chives, cut into twenty-four 1-inch pieces, for garnish
Smashed New Potatoes with Peas, Lemon, and Pearl Onions
By karen1
Recipe courtesy Tyler Florence
- 1 1/2 to 2 pounds red bliss potatoes
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 (10-ounce) box frozen pearl onions, defrosted
- Pinch sugar
- Splash freshly squeezed lemon juice
- 5 slices lemon
- 2 (10-ounce) boxes frozen peas, defrosted
- 1 lemon, zested
- Kosher salt and freshly-ground black pepper
- 1/4 cup roughly chopped flat-leaf parsley
- 2 heaping tablespoons roughly chopped fresh dill
- 1 bunch watercress, stems trimmed just above the rubber band
Smoked Pork Ribs
By karen1
Mix to combine all the rub ingredients
- 1 tablespoon garlic salt
- 2 teaspoons smoked paprika
- 2 teaspoons toasted and ground coriander seed
- Pinch kosher salt
- 1 tablespoon oregano
- 2 racks pork baby-back ribs
- Juice of 1 lemon
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1/2 small red onion, minced
- Teaspoon fresh oregano
- Teaspoon fresh thyme
- 1 lemon
- Sea salt
- 1 tablespoon fresh oregano
- 1 tablespoon extra virgin olive oil
- Drizzle of honey
Corn Bread Stuffing with Shrimp and Andouille
By karen1
Preheat the oven to 350°
- Buttermilk Corn Bread, broken into 1-inch pieces
- 1 pound andouille sausage, quartered lengthwise and sliced crosswise 1/2 inch thick
- 3 tablespoons unsalted butter
- 2 medium onions, coarsely chopped
- One 2-pound bunch of celery, coarsely chopped
- 8 scallions, white and tender green parts only, coarsely chopped
- 1 pound large shrimp—shelled, deveined and halved crosswise
- 1 tablespoon minced garlic
- 1 tablespoon chopped sage
- 1 tablespoon chopped thyme
- 3 cups chicken stock or canned low-sodium broth
- 1/2 cup coarsely chopped flat-leaf parsley
- Salt and freshly ground pepper
- Tabasco sauce