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Recipes
Orange Liqueur Raspberries
By karen1
Copyright 2011, Ina Garten, All Rights Reserved
- 2 half pints raspberries
- 2 tablespoons sugar
- 2 tablespoons orange flavored liqueur
- 8 ounces creme fraiche, to serve
- 6 Cinnamon Elephant Ears (see recipe)
- 1 cup sugar, divided
- Pinch kosher salt
- 1/4 teaspoon cinnamon
- 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)
Momma Neely's Pot Roast
By karen1
Preheat the oven to 350 degrees F
- 1 (3 to 4-pound) boneless bottom round roast
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 2 yellow onions, peeled and quartered
- 3 cloves garlic, smashed
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 fresh thyme sprigs
- 2 bay leaves
- 3 carrots, peeled and sliced into 1/2-inch pieces
- Freshly chopped parsley leaves, for garnish
Key Lime Pie
By karen1
Preheat the oven to 375 degrees F
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick butter) melted
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup key lime or regular lime juice
- 2 whole large eggs
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime zest
Pasta With Shrimp And Cilantro-Lime Pesto
By karen1
Blend 1 1/4 cups cilantro leaves and next 4 ingredients in processor until coarse puree forms
- 1 1/2 cups packed fresh cilantro leaves, plus 1/4 cup chopped
- 1/4 cup chopped green onions
- 3 T fresh lime juice
- 2 garlic cloves, pressed
- 1 T chopped, seeded jalapeno
- 1/2 cup plus 1 T olive oil
- 1 lb linguine
- 1 lb medium shrimp, peeled, deveined
- 3 T tequila
- 1/4 cup crumbled cotija or feta cheese
Blueberry Sauce
By karen1
Directions Combine the blueberries and vanilla sugar in a large heavy saucepan
- 1 1/2 pints fresh blueberries, rinsed
- 1 1/2 cups vanilla sugar
- 1 tablespoon fresh lemon juice
Fettuccine with Tomatoes and Crispy Capers
By karen1
Inspiring Idea Frying capers in oil makes them incredibly crispy
- 1/2 cup extra-virgin olive oil
- 1/4 cup small capers, drained and patted dry
- 1/4 cup cornstarch
- 4 oil-packed anchovies, chopped
- 2 large garlic cloves, thinly sliced
- 2 ounces thinly sliced prosciutto, cut into 1-inch-wide ribbons
- 2 tomatoes, coarsely chopped
- 1/2 teaspoon crushed red pepper
- 1 tablespoon thinly sliced basil
- 1 pound fettuccine
- Freshly grated Parmigiano-Reggiano cheese, for serving
Banana Bread with Pecans
By karen1
Preheat oven to 350 degrees
- 1 cup butter softened
- 1 1/2 cups sugar
- 4 large eggs
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups ripe mashed bananas
- 1 cup chopped pecans
Breakfast Potatoes with Easy Red Chile-Lime Hollandaise and Picked Jalapeno
By karen1
For the hollandaise: Put the egg yolks, lime juice, ancho, lime zest, salt and cayenne into a blender
- 3 egg yolks
- 1 tablespoon lime juice, plus more if needed
- 2 teaspoons ancho chile powder
- 1 teaspoon lime zest
- 1/2 teaspoon salt, plus more if needed
- 1/8 teaspoon cayenne pepper
- 10 tablespoons unsalted butter, melted
- 1 1/4 pounds small red new potatoes
- Kosher salt
- 2 tablespoons canola oil
- 8 ounces ground Mexican chorizo
- 1 small red onion, halved and thinly sliced
- 2 tablespoons butter
- Freshly ground black pepper
- Large pinch ancho powder
- 1/4 cup chopped fresh cilantro, plus leaves for garnish
- Sliced pickled jalapenos
Spanish Tortilla with Chorizo, Piquillo Peppers and Garrotxa Cheese
By karen1
For the chorizo: Heat the oil in a small saute pan over medium heat
- 2 tablespoons canola oil
- 1 small Spanish onion, finely diced
- 3 cloves garlic, finely chopped to a paste with a pinch kosher salt
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground Spanish paprika
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 cup cider vinegar
- 1 1/4 pounds well-marbled ground pork shoulder
- Kosher salt and freshly ground black pepper
- 2 tablespoons Spanish olive oil
- 1 dozen large eggs
- 4 ounces Garrotxa cheese, grated(white cheddar can be substituted)
- 1/4 cup chopped fresh parsley leaves
- 6 piquillo peppers, thinly sliced
- Kosher salt and freshly ground black pepper
Cheese Tortellini with Walnut Pesto
By karen1
In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse pur...
- 1 cup walnuts
- 1/3 cup lightly packed flat-leaf parsley with thick stems removed
- 2 cloves garlic, smashed
- 3 tablespoons grated Parmesan cheese, plus more for serving
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound fresh or frozen cheese tortellini
- 1 tablespoon butter