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Recipes
Buttermilk Mashed Potatoes
By karen1
2007, Ina Garten, All Rights Reserved
- Kosher salt
- 1 1/2 pounds boiling potatoes
- 1/4 cup milk
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup buttermilk
- 1/4 teaspoon freshly ground black pepper
Macaroni and Cheese
By karen1
Preheat oven to 350 degrees
- 1 box elbow macaroni and cheese
- 1 small can of evaporated milk
- 1 cup sharp cheddar cheese shredded
- 2 tsp. butter
- 1/2 tsp. season all salt
- 1/2 tsp. old bay seasoning
Shrimp en Papillote
By karen1
Preheat the oven to 400 degrees F
- 1 teaspoon canola oil
- 1 cup broccoli florets
- 1 cup julienned carrot
- 1 small shallot, peeled and sliced
- 6 (16 to 20-count) shrimp, headless, peeled, and deveined (about 1/3 pound)
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- Freshly ground black pepper
Cream of Broccoli Soup
By karen1
Combine first 11 ingredients in a dutch oven; bring to a boil
- 4 cus water
- 2 cups chopped fresh or frozen broccoli
- 1 med. onion, chopped
- 1 med. potato, chopped
- 3 tbsp. butter or margarine
- 1/2 tsp. whole dried basil
- 1 tsp. pepper
- 3 chicken flavored bouillon cubes
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. salt
- 1 c. whipping cream or 1/2 1/2
- grated parmesan cheese (optional)
Heirloom Tomato Panzanella
By karen1
Directions Preheat the oven to 350 degrees F
- 3 cups torn Tuscan bread (1 1/2-inch pieces)
- 1/2 cup olive oil
- Kosher salt and freshly cracked black pepper
- 1/2 cup sliced English cucumbers (peeled and seeded)
- 1/2 cup finely julienned red onions
- 1/4 cup fresh parsley leaves
- 2 tablespoons Spanish capers, rinsed
- 2 tablespoons roughly chopped Tuscan olives
- 1/2 teaspoon finely minced garlic
- 6 fresh basil leaves, chopped
- 4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups)
- 3/4 cup Mustard-Anchovy Vinaigrette, recipe follows,
- or as needed
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon chopped garlic
- 1/2 teaspoon chopped shallots
- 4 salt-packed anchovies, rinsed
- 1 1/2 cups grapeseed oil
- Kosher salt and freshly cracked black pepper ( Best when let salad sit in fridge for 24 hours)
Roasted Summer Vegetables
By karen1
Directions Preheat the oven to 375 degrees F
- lano2 medium zucchinis
- 1 red bell pepper, preferably Holland
- 1 yellow or orange bell pepper, preferably Holland
- 1 fennel bulb
- 1 small red onion
- 2 tablespoons good olive oil
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 sprigs fresh thyme
Balsamic Roasted Beef
By karen1
Directions Preheat the oven to 500 degrees F
- 2 1/2 pounds filet of beef, trimmed and tied
- 2 tablespoons Dijon mustard
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon kosher salt
- 1 tablespoon coarsely cracked black pepper
Roasted Shrimp Cocktail
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- Sauce:
- 2 pounds (12 to 15-count) shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco)
Orange and Blackberry Trifle
By karen1
Cut the cake into slices and arrange them on a plate or a wide, shallow dish
- 1 store-bought pound cake
- 1/3 cup orange liqueur (recommended: Cointreau)
- 1 orange or 2 clementines
- 1 cup heavy cream
- 10 ounces blackberries (about 2 cups, or blueberries if blackberries can't be found)
Lentil Vegetable Soup
By karen1
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese