Karen1's profile page
Recipes
Chicken and Broccoli Stir-fry
By karen1
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar...
- Marinate the chicken while you prepare the rest of the ingredients
- 1 pound chicken breast (about 2 breasts), cubed
- 3 scallions, whites only, thinly sliced on an angle
- 2 cloves garlic, minced
- 1-inch piece peeled fresh ginger, minced
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon cornstarch
- 1 1/4 teaspoons salt
- 1 tablespoon dry sherry
- 1 tablespoon dark sesame oil
- 1/3 About 1/3 cup water
- 3 tablespoons vegetable oil
- 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
- 3/4 to 1 teaspoon red chili flakes, optional
- 1 tablespoon hoisin sauce
- Garnish: toasted sesame seeds, optional
- Serving suggestion: Jasmine rice
Homemade Granola Bars
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds
- 1 cup shredded coconut, loosely packed
- 1/2 cup toasted wheat germ
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
French Toast
By karen1
Recipe courtesy Alton Brown, 2003
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons honey, warmed in microwave for 20 seconds
- 1/4 teaspoon salt
- 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
- 4 tablespoons butter
- Another recipe: Basic French Toast
- 2 eggs
- 1/4 c. whole milk
- 1/2 tsp. ground cinnamon
- 1 tbsp. sugar
- 4 large slices stale white bread
- 2 tbsp. soft butter
- Add vanilla extract an option also
Cheese Straws
By karen1
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
- Flour, for dusting
- 1 extra-large egg
- 1 tablespoon water
- 1/2 cup freshly grated Parmesan
- 1 cup finely grated Gruyère cheese
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon kosher salt
- Freshly ground black pepper
La Fondita Fish Tacos
By karen1
Put the eggs, beer, mustard, chili powder, 1 tablespoon salt and sugar in a medium bowl and mix until smooth
- Chipotle Mayonnaise:
- 3 eggs, well beaten
- 8 ounces dark beer (recommended: Modelo Negra)
- 2 teaspoons dry mustard (recommended: Colmans)
- 1 tablespoon red chili powder
- Kosher salt
- 1 teaspoon sugar
- 1 1/2 cups all-purpose flour, plus extra for dredging
- Vegetable oil, for frying
- 1 1/2 pounds codfish, cut into serving pieces
- 2 tablespoons olive oil
- 8 white corn tortillas
- Chipotle Mayonnaise, recipe follows
- Shredded cabbage
- 1 1/2 cups mayonnaise
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons chopped fresh cilantro leaves
- 2 1/2 tablespoons chipotle chili puree
- Pinch kosher salt
Roasted Turkey Roulade
By karen1
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water
- 3/4 cup large-diced dried figs, stems removed
- 3/4 cup dried cranberries
- 1/2 cup Calvados (apple brandy) or brandy
- 4 tablespoons (1/2 stick) unsalted butter
- 1 1/2 cups diced onions (2 onions)
- 1 cup (1/2-inch-diced) celery (3 stalks)
- 3/4 pound pork sausage, casings removed (sweet and hot mixed)
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 3 tablespoons pine nuts, toasted
- 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
- 1 1/2 cups chicken stock, preferably homemade
- 1 extra-large egg, beaten
- Kosher salt and freshly ground black pepper
- 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
- 3 tablespoons unsalted butter, melted
Round and Round Pasta
By karen1
For the pasta: Bring a large pot of salted water to a boil over high heat
- 1 pound rotelle pasta (wagon wheel)
- 1/4 cup extra-virgin olive oil
- 2 shallots, thinly sliced
- 3 medium carrots, sliced into 1/4-inch rounds
- 1/2 teaspoon kosher salt
- 1/4 cup fresh orange juice
- 3 medium zucchini, trimmed and cut into 1/2-inch rounds
- 2 cups cherry tomatoes, halved
- 1 pound sweet Italian sausages, cooked, cooled and sliced into 1/2-inch rounds
- 1/2 cup mascarpone cheese, at room temperature (4 ounces)
- 1 tablespoon lemon juice
- Zest of 1 large lemon
- 1 teaspoon salt, plus extra for seasoning
Golden Chicken Pasta
By karen1
Turn a slow cooker to low and coat it with cooking spray
- Nonstick cooking spray, for coating the slow cooker
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 to 1 1/2 pounds assorted mushrooms, sliced
- 1 clove garlic, minced
- 1 cup vegetable broth
- 2 to 2 1/2 pounds boneless, skinless chicken breasts, cubed
- Two 15-ounce cans golden mushroom soup
- 16 ounces chive and onion cream cheese
- Two 0.7-ounce packages dry Italian dressing
- Freshly ground black pepper
- 1 pound of your favorite pasta
- Freshly grated Parmesan, for garnish
- Chopped fresh parsley, for garnish
Quick and Easy Roasted Red Pepper Pasta
By karen1
Bring a large pot of salted water to a boil
- Salt
- 1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 large onion, finely diced
- One 16-ounce jar roasted red peppers, drained and roughly chopped
- 1 cup vegetable or chicken broth
- Freshly ground black pepper
- 1/4 cup heavy cream
- 2 tablespoons finely minced fresh parsley, plus more for serving
- Several leaves fresh basil, chopped, plus more for serving
- 1/2 cup Parmesan shavings, plus more for serving
Hash Brown Quiche
By karen1
Preheat oven to 450 degrees F
- 3 cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons (1/2 stick) butter, melted
- 3 large eggs, beaten
- 1 cup half-and-half
- 3/4 cup diced cooked ham
- 1/2 cup diced green onions
- 1 cup shredded Cheddar
- Salt and freshly ground black pepper