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Recipes
Grilled Tuna Rolls
By karen1
Heat a charcoal grill with hot coals
- Good olive oil
- 1 pound very fresh tuna steak, 1-inch thick
- Kosher salt and freshly ground black pepper
- 1 lime, zest grated
- 3 tablespoons freshly squeezed lime juice (2 limes)
- 1/2 teaspoon wasabi powder
- 1 teaspoon soy sauce
- 5 dashes hot sauce (recommended: Tabasco)
- 1 firm, ripe Hass avocado, medium-diced
- 1/4 red onion, chopped
- 1 tablespoon minced scallion, white and green parts
- 1 tablespoon toasted sesame seeds
- 9 hot dog rolls, grilled or toasted
- 1 bunch baby arugula, washed and spun dry
Cream Cheese Wontons
By karen1
Directions For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small b...
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Sriracha or other hot sauce
- 1 teaspoon vinegar or rice wine vinegar
- 1/4 teaspoon sesame oil
- 8 ounces cream cheese
- 1 tablespoon Sriracha or other hot sauce (more to taste)
- 2 green onions, light green and dark green parts, chopped
- 1 egg
- 24 wonton wrappers
- Vegetable oil, for frying
Creamy Mashed Potatoes
By karen1
Recipe courtesy Ree Drummond
- 5 pounds Yukon gold or russet potatoes
- 1 1/2 sticks softened butter, plus more for baking
- 1 1/2 (8-ounce) packages cream cheese, softened
- 1/2 cup half-and-half
- 1/2 cup cream
- Salt and freshly ground black pepper
- Milk, if needed, for thinning
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Cherry Tomato and Chile Gazpacho
By karen1
Recipe courtesy Giada De Laurentiis
- 1 pound ripe cherry tomatoes (about 4 cups)
- 2 medium cucumbers, peeled and chopped, or 4 Persian cucumbers, chopped
- 1 jalapeno chile, stemmed, seeded, deveined, and coarsely chopped
- 1 serrano chile, stemmed, seeded, deveined, and coarsely chopped
- 1 large or 2 small shallots, coarsely chopped
- 1 clove garlic, smashed
- 2 tablespoons apple cider vinegar
- 2 to 3 teaspoons hot sauce (recommended: Tabasco)
- 1 1/2 teaspoons kosher salt, plus extra for seasoning
- Vegetable oil, for frying
- 1/2 tube (9 ounces) store-bought, pre-cooked polenta, cut into 1/2-inch cubes
- 3 tablespoons grated Parmesan
Moroccan Eggs with Flatbread and Goat Cheese
By karen1
Preheat the oven to 250 degrees F
- 4 to 6 pieces flatbread, such as pita, naan or lavash
- 3 to 4 tablespoons canola oil
- 12 ounces merguez sausage, casings removed(lamb sausage can substitute pork or chicken sausage)
- 1 medium Spanish onion, halved and thinly sliced
- 2 cloves garlic, minced
- One 28-ounce can plum tomatoes, coarsely crushed
- 1 to 2 tablespoons harissa, depending on how spicy you want it
- 1 tablespoon ras el hanout (Moroccan spice blend)
- 1 teaspoon Spanish sweet smoked paprika
- Kosher salt and freshly ground black pepper
- Honey, as needed, optional
- 8 large eggs
- 4 ounces soft goat cheese, crumbled
- 1/4 cup coarsely chopped fresh cilantro
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Cranberry-Orange Relish
By karen1
Directions Using a food processor, pulse the cranberries and oranges
- One 12-ounce package fresh cranberries
- 2 oranges, peeled
- 1 cup sugar (1/2 cup sugar) if oranges are sweet check for taste
- 1/2 cup pecans, finely chopped
- Add stalk of celery or apple if so inclined
Spicy Grilled Beef Tenderloin
By karen1
Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and...
- 4 pints cherry tomatoes
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 2 limes, juiced
- 1/2 red onion, sliced thin
- 1 serrano chili, sliced thin
- 1/2 bunch freshly chopped cilantro leaves, plus more for garnish
- 1/2 pound queso fresco or feta cheese, crumbled
- 1 (4-pound) beef tenderloin
Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins
By karen1
Heat the water and vinegar until simmering in a large high-sided frying pan
- 3 cups water
- 1 tablespoon white wine vinegar
- 4 eggs
- Kosher salt and freshly ground black pepper
- Canola oil, to coat
- 8 ounces tasso ham, sliced into 1/4-inch thick slices
- 4 plum or heirloom tomatoes, sliced in half crosswise
- 4 English muffins, split and toasted
- Cajun hollandaise, to top, recipe follows
Citrus-Garlic Roasted Chicken
By karen1
Recipe courtesy Claire Robinson, 2009
- 4 large bone-in, skin on chicken breasts, about 3 pounds
- 4 large whole chicken thighs, about 2 pounds
- 1/2 navel orange, zested, plus the juice of 1 whole orange
- 2 limes, 1 zested, both juiced
- 1/2 cup extra-virgin olive oil
- 4 large cloves garlic, peeled and smashed
- 1 teaspoon kosher salt, plus more for seasoning
- Freshly cracked black pepper
Broccoli with Garlic and Soy Sauce
By karen1
Copyright, 2004, Ina Garten, All Rights Reserved
- 1 head garlic, peeled (about 16 cloves)
- 1 cup good olive oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 4 stalks broccoli, cut into florets (8 cups of florets)
- 2 tablespoons soy sauce