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Recipes
Mushroom and Bacon Frittata with Roasted Tomatoes
By karen1
Preparation Rack in top third & preheat oven to 400
- Ingredients
- 10.5 oz grape tomatoes
- 3/4 cup diced shallots, divided
- 1 tsp extra-virgin olive oil
- 3 slices smoked bacon, chopped
- 12 oz mushrooms (crimini or stemmed shitake), cut into 3/4 inch dice (around 5 cups)
- 2 1/2 tbsp chopped basil, divided
- 6 large eggs
- 1 tbsp dijon
- 1/3 cup crumbled soft fresh goat cheese
- Splash balsamic
Panettone French Toast
By karen1
Recipe courtesy Giada De Laurentiis
- 1 cup water
- 1 cup packed dark brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
- 1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
- 6 large eggs
- 3/4 cup whipping cream
- 3/4 cup whole milk
- 1/4 cup sugar
- 2 tablespoons unsalted butter
- 1/2 cup mascarpone cheese
- Powdered sugar, for dusting
Gina's Super Bowl Punch
By karen1
Recipe courtesy The Neelys
- 1 liter vodka
- 3 (12-ounce) bottles beer (recommended: Corona)
- 3 (6-ounce) containers frozen limeade, thawed
- 3 (1-liter) bottles club soda
- 3 limes, sliced into wheels
- Ice, for serving
- Lime wedges, for garnish
Creole Grilled Shrimp Rolls
By karen1
Light a grill. In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 m...
- 1 pound shelled and deveined jumbo shrimp, butterflied
- 1/4 cup plus 1 tablespoon Creole Spice Paste
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 1 celery rib, finely chopped
- 1 tablespoon finely chopped celery leaves
- 2 sour gherkins, finely chopped (2 tablespoons)
- 4 hot dog buns
- Creole Spice Paste
- 2 garlic cloves
- 1/2 small onion, coarsely chopped
- 1 jalapeño, halved lengthwise and seeded
- 1 tablespoon flat-leaf parsley
- 1 teaspoon thyme leaves
- 1/2 medium green bell pepper, coarsely chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
Lemon and White Chocolate Pots de Creme
By karen1
Put an oven rack in the center of the oven
- 2 (3 1/2-ounce) bars white chocolate chopped into 1/4-inch pieces (recommended: Lindt) 3/4 cup heavy cream
- 1/4 cup whole milk
- 4 egg yolks
- 1 tablespoon sugar
- 1 1/2 teaspoons lemon zest
- Pinch fine sea salt
- 1/2 cup fresh raspberries
- Special equipment: 4 (4-ounce) ramekins or custard cups
Fig-Prosciutto Pizza with Arugula
By karen1
For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl
- 1/2 teaspoon active dry yeast
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- Scant 1/4 cup olive oil, plus more for bowl
- 2 tablespoons olive oil
- Kosher salt
- 6 to 8 tablespoons fig spread or jam
- 12 ounces fresh mozzarella, sliced thin
- Freshly ground black pepper
- 6 ounces thinly sliced prosciutto
- 1 bunch washed and rinsed arugula
- 1 cup shaved Parmesan
Chicken Parma
By karen1
Preheat oven to 350F. Lightly grease a 9 to 10-inch square baking dish
- 4 PERDUE TENDER & TASTY Individually Frozen Boneless, Skinless Chicken Breasts
- Salt and ground pepper, to taste
- 1 package frozen broccoli florets (16 ounces)
- 1 package french garlic and herb cream cheese (such as Alouette or Boursin) (6 1/2 ounces)
- 1/3 cup low-fat milk
- 4 -5 thin-sliced reduced-fat ham
- 1/2 cup Italian seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
Best Pasta Salad
By karen1
Bring a large pan of salted water to the boil
- 11 ounces small shell pasta
- 3 garlic cloves
- 9 ounces yellow cherry tomatoes
- 9 ounces cherry tomatoes
- 1/2 cup black olives, pitted
- 2 tablespoons fresh chives
- 1/4 cup fresh basil
- 1 medium cucumber
- 4 tablespoons white wine vinegar
- 7 tablespoons extra virgin olive oil
- sea salt
- fresh ground black pepper
Ham, Cheese and Fried Egg Panini
By karen1
Preheat an electric panini press on the “panini” setting according to the manufacturer’s instructions
- 1 tsp. plus 1 Tbs. vegetable oil
- 12 oz. thinly sliced Black Forest ham
- 4 baguette pieces, each 6 inches long, halved horizontally
- 8 oz. Gruyère cheese, grated
- 2 Tbs. plus 2 tsp. Dijon mustard
- 1/2 tsp. minced shallot
- 1/2 tsp. honey
- 2 tsp. Champagne vinegar
- 1 Tbs. olive oil
- 2 cups mixed salad greens
- 4 eggs
- 2 Tbs. chopped fresh chives
Piperrada Open Scrambled Egg Sandwich
By karen1
Preheat the broiler or a grill pan
- 6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise
- 2 cloves garlic, sliced in half crosswise
- Extra-virgin Spanish olive oil
- 12 paper thin slices Serrano ham
- 1 medium Spanish onion, halved and thinly sliced
- 1 roasted red bell pepper, peeled, seeded and thinly sliced
- 1 roasted orange bell pepper, peeled, seeded and thinly sliced
- 2 cloves garlic, finely chopped
- 1/4 cup aged sherry vinegar
- 2 teaspoon finely chopped fresh thyme leaves
- 8 large eggs, lightly beaten
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley