Karen1's profile page
Recipes
Fresh Cherry Margaritas
By karen1
Add 1/4 cup cherries to bowl, sprinkle with sugar and muddle with a wooden spoon
- 1 cup fresh bing cherries, pitted, divided
- Sugar, to sprinkle
- 2 tablespoons agave nectar
- 2 tablespoons fresh lime juice
- 1/4 cup tequila (recommended: Herradura Silver)
- 2 tablespoons maraschino cherry liqueur, or to taste
- Lime wedges, to garnish
- Cherries with stems, to garnish
Garlic-Roasted Chicken and Root Vegetables
By karen1
Position an oven rack just below the center of the oven
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 large cloves garlic, minced
- One 6 1/4-pound chicken, rinsed and patted dry
- Kosher salt and freshly ground black pepper
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 lemon, quartered
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 6 baby red potatoes, halved
- 4 medium carrots, peeled and halved lengthwise
- 2 large parsnips, peeled and quartered lengthwise
- 2 large shallots (about 8 ounces), peeled and halved
- 1 clove garlic, peeled
- 1/2 cup low-salt chicken broth
Tzatziki
By karen1
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl
- 1 pound (1 pint) plain yogurt (whole milk or low fat)
- 1 hothouse cucumber, unpeeled and seeded
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 1 tablespoon Champagne vinegar or white wine vinegar
- 2 tablespoons freshly squeezed lemon juice (1 lemon)
- 1 tablespoon good olive oil
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh dill
- Pinch freshly ground black pepper
Pancetta and Cinnamon Waffles
By karen1
Recipe courtesy Giada De Laurentiis, 2008
- 1/2 cup chopped walnuts
- 1 tablespoon vegetable oil, plus 1/3 cup, plus extra for greasing the waffle iron
- 3 (4-ounce) slices pancetta, about 1/4-inch thick, diced into 1/4-inch pieces
- 3 cups Belgian waffle mix (recommended: Krusteaz)
- 2 eggs
- 1 1/2 cups water
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup maple syrup
- Special Equipment: a Belgian or conventional waffle iron
Watercress and Smoked Salmon Salad with Creamy Cucumbers
By karen1
Peel alternating strips from the cucumber, leaving some peel to create stripes, and slice into thin rounds
- 1 English cucumber
- 1/2 cup white wine vinegar
- Big pinch sugar
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons snipped fresh dill, plus fronds for garnish
- 1/2 cup creme fraiche
- 1 tablespoon prepared horseradish
- 1 tablespoon coarse grain mustard
- 1/4 lemon, juiced
- 2 bunches watercress, stems trimmed
- 1 cup yellow and red grape tomatoes
- 8 ounces smoked salmon, torn into pieces
- 1 lemon, cut into wedges
Croque Madame Sandwich
By karen1
Recipe copyright, Alex Guarnaschelli
- 6 ounces unsalted butter, divided
- 2 tablespoons flour
- 1 cup whole milk
- 1 bay leaf
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 cup grated Parmesan
- 8 slices thick sourdough bread
- 8 to 12 slices good quality ham (about 3/4 pound)
- 12 ounces Gruyere cheese, grated, divided
- Nonstick spray
- 4 eggs
Smoked Salmon Frittata
By karen1
, 2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 medium onion, diced
- 1 tablespoon unsalted butter
- 12 extra-large eggs
- 1 cup heavy cream
- 4 ounces fresh goat cheese, such as Montrachet, crumbled
- 1/2 pound smoked salmon, chopped
- 3 scallions, chopped, white and light green parts
- 3 tablespoons chopped fresh dill
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Apple Tarts
By karen1
2012, Ina Garten, All Rights Reserved
- 1 package (2 sheets) frozen puff pastry, defrosted
- 4 small (6 ounce) Granny Smith apples
- 3/4 cup sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, small-diced
- 3/4 cup apricot jelly or warm sieved apricot jam
- 3 tablespoons Calvados, rum, or water
Cran Razz Beans
By karen1
In medium size pot add diced sausage and brown
- 1 pkg. HEB cranberry sausage, small cubes
- 3 cans beans of your choice, drained. (Borracho Beans my favorite)
- 1 bottle Roberts Reserve Cran Raz Sauce
Sunny's Simple Stuffing
By karen1
Directions Preheat the oven to 350 degrees F
- One 12-ounce bag stuffing mix, such as Pepperidge Farm
- 1/4 cup loosely packed chopped fresh parsley
- 4 tablespoons unsalted butter
- 1 cup chopped celery
- 1 cup chopped onions
- 1 tablespoon chopped fresh thyme
- 5 to 6 fresh sage leaves, chopped
- 4 cloves garlic, grated on a rasp
- Kosher salt and freshly ground black pepper
- 2 1/2 cups turkey or chicken stock
- Option 1
- 8 ounces sausage, sauteed
- 1 green bell pepper, chopped and sauteed
- 1 red bell pepper, chopped and sauteed
- 1 yellow bell pepper, chopped and sauteed
- Option2
- 8 large oysters (about 1 cup)
- 2 hard-boiled eggs, coarsely chopped
- Option 3
- 1 cup dried apricots, diced
- 1 bulb fennel, sliced and sauteed
- 1 cup walnuts, toasted and chopped
- 2 apples, diced