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Recipes
Crawfish Pie
By karen1
Preheat oven to 350 degrees F
- Double-crust pie dough, recipe follows
- 4 ounces (1 stick) butter
- 1/2 cup flour
- 1 cup diced onions
- 1/2 cup diced green pepper
- 1/2 cup diced celery
- 1 pound peeled crawfish tails
- 1/4 cup chopped green onion
- 2 tablespoons chopped parsley
- 2 tablespoons Creole spice (Essence), recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Pasta with Sun-Dried Tomatoes
By karen1
Directions Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking tog...
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound fresh mozzarella, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed basil leaves, julienned
Chile-Lime Crab Salad with Tomato and Avocado
By karen1
The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination
- 5 tablespoons fresh lime juice
- 2 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons vegetable oil
- 1 tablespoon very finely chopped jalapeño
- 1 tablespoon chopped cilantro, plus cilantro leaves for garnish
- 1/2 tablespoon honey
- 1/2 teaspoon minced garlic
- Salt and freshly ground black pepper
- 1/2 pound lump crabmeat, picked over
- 1 1/2 Hass avocados, diced ( 1/2 inch)
- 1/3 cup minced red onion
- 1 large heirloom tomato, cut into four 1/2-inch-thick slices
- Tortilla chips, for serving
Peach and Raspberry Almond Swirls
By karen1
2007, Ina Garten, All Rights Reserved
- 4 cups plain yogurt
- 1/4 cup sliced almonds, toasted
- 1/4 cup good honey
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons grated orange zest
- 1/2 to 1 cup peach nectar
- 1/4 cup raisins
- 1 peach, peeled and diced
- 1/2 pint fresh raspberries
Egg and Bacon Salad
By karen1
Put the eggs into a saucepan of water, over medium heat
- 4 eggs
- 1 head escarole or frisee or other bitter leaves of choice
- 1 teaspoon garlic oil
- 7 ounces (3/4 cup) smoked lardoons, or about 14 slices smoked bacon, cut into chunks
- 1 teaspoon Dijon mustard
- 4 teaspoons cider vinegar
- Dash Worcestershire sauce
- Small bunch flat-leaf parsley, leaves chopped
Warm Mushroom Salad
By karen1
2004, Barefoot in Paris, All Rights Reserved
- 1 pound cremini mushrooms
- 2 tablespoons unsalted butter
- 4 tablespoons good olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 bunches of fresh arugula, washed and spun dry
- 8 slices good Italian prosciutto
- 2 tablespoons sherry wine vinegar
- Chunk of Parmesan cheese
- 8 sun-dried tomatoes in oil, drained and julienned
- Fresh flat-leaf parsley leaves
Ham, Gruyere and Apple Panini
By karen1
In a 12-inch skillet, melt the butter over medium heat
- 2 tablespoons unsalted butter, at room temperature
- 2 Granny Smith apples, peeled, cored and cut into 1/4-inch thick slices
- 1 tablespoon chopped fresh thyme leaves
- 8 (1/2-inch) thick slices country-style white bread
- 1/2 cup whole-grain mustard
- 2 cups (8 ounces) shredded Gruyere
- 8 slices (8-ounces) Black Forest ham
Tuscan Lemon Chicken
By karen1
Sprinkle the chicken with 1 teaspoon salt on each side
- 1 (3 1/2-pound) chicken, flattened
- Kosher salt
- 1/3 cup good olive oil
- 2 teaspoons grated lemon zest (2 lemons)
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon minced fresh rosemary leaves
- Freshly ground black pepper
- 1 lemon, halved
Spicy Fried Chicken Drumettes
By karen1
Chicken: Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plas...
- Chicken:
- 12 (11/4 pounds) chicken drumettes
- Kosher salt and freshly ground black pepper
- 1 cup buttermilk
- 2 tablespoons curry powder
- 1 1/2 teaspoons cayenne pepper
- Breading:
- 1/2 cup all-purpose flour
- 1/2 cup plain bread crumbs
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil, for frying
- Kosher salt, for seasoning
Rack of Lamb Persillade
By karen1
Copyright 2004, Ina Garten, All Rights Reserved
- 3 small or 2 large racks of lamb, frenched
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups loosely packed fresh parsley leaves
- 1 tablespoon chopped garlic cloves (3 cloves)
- 1 cup fresh white bread crumbs
- 2 teaspoons grated lemon zest (2 lemons)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Can add butter to persillade instead of separate at end.