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Recipes
Cranberry-Orange Glazed Turkey
By karen1
Position an oven rack in the bottom third of the oven
- One 11-pound turkey, cut into 6 pieces (2 legs, 2 thighs, 2 breasts)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- Cranberry Orange Glaze, recipe follows
- 1 cup low-sodium chicken broth
- Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
- Special equipment: instant-read thermometer
- 1/2 cup frozen cranberry juice cocktail concentrate, thawed
- 1/2 cup frozen orange juice concentrate, thawed
- 1/4 cup orange marmalade
- 1 1/4 teaspoons chopped fresh rosemary
- 1 tablespoon butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Penne alla Vodka
By karen1
Cook the pasta according to package directions
- 1 pound penne
- 3 cloves garlic, minced
- 1 whole medium onion, chopped finely
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup vodka
- One 14-ounce can tomato puree or tomato sauce
- 1 cup heavy cream
- 1 generous pinch red pepper flakes, plus more if needed
- 1/4 to 1/2 teaspoon salt
- Freshly ground black pepper
- Grated Parmesan, for serving
Marinated Lamb Kebabs
By karen1
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl
- 1 pound plain yogurt (regular or lowfat)
- 1/4 cup good olive oil, plus more for brushing grill
- 1 teaspoon lemon zest
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 5 tablespoons fresh whole rosemary leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds top round lamb cut in large cubes
- 1 red onion
Mother Hen Toast
By karen1
Recipe courtesy Tyler Florence
- 8 thick-cut slices country bread
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 16 slices shaved serrano ham
- 8 eggs
- 1/2 stick unsalted butter
- 3 heaping tablespoons all-purpose flour
- 2 cups whole milk
- 1/8 teaspoon grated whole nutmeg
- Kosher salt and freshly ground black pepper
Potato Frittata With Prosciutto & Gruyère
By karen1
Find more recipes at: foodandwine
- inch dice 1/4 cup extra
- virgin olive oil 1 pound Yukon Gold potatoes, peeled and cut into 1/2
- inch dice 2 scallions, thinly sliced
Old-Fashioned Macaroni Salad
By karen1
To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan
- Dressing:
- 4 eggs
- 1 pound large elbow macaroni
- 4 ounces ham steak, finely chopped
- 2 stalks chopped celery, including leaves
- 1 large shallot, chopped
- 2 tablespoons fresh lemon juice
- 2/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 (4-ounce) jar chopped pimentos, drained
- 3 tablespoons sweet pickled relish
- Kosher salt and pepper
Heirloom Tomatoes with Tarragon
By karen1
2010, Eli Zabar, All Rights Reserved
- 6 heirloom tomatoes, assorted sizes and colors
- Sea salt
- Red wine vinegar
- Bunch of tarragon
- Freshly ground black pepper
BBQ Pasta Salad
By karen1
Recipe courtesy The Neelys
- 1 pound fusilli pasta
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon chili powder
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper
- 1 cup mayonnaise
- 1/2 cup Neely's BBQ Sauce
- 1 red bell pepper, seeded and chopped fine
- 2 ribs celery, chopped fine
- 2 whole scallions, sliced thin
- 8 ounces pulled pork
- Kosher salt and freshly ground black pepper
- Chopped parsley leaves, for garnish
Sea Breeze Cocktail
By karen1
Place the vodka and juices in a plastic container, cover with a lid and shake until combined
- 16 ounces vodka
- 30 ounces cranberry juice
- 12 ounces grapefruit juice
- Ice cubes
- Lime wedges, frozen
Croque-Monsieur
By karen1
Offer a plum-tomato salad with the sandwiches
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup whole milk
- Pinch of ground nutmeg
- 1 bay leaf
- 4 slices firm white sandwich bread
- 4 ounces thinly sliced Black Forest ham
- 4 ounces sliced Gruyère cheese
- 1 tablespoon melted butter
- 1/4 cup grated Gruyère cheese
- 2 teaspoons chopped fresh chives