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Recipes
Brandied-Bacony Chicken
By karen1
Heat oven to 425 degrees F
- 1 (2 1/2 to 3-pound) chicken
- 2 rashers (strips) streaky bacon
- 1/4 cup brandy
Roasted Citrus-Herb Game Hen
By karen1
Place an oven rack in the lower 1/3 of the oven
- 2 (1 1/2 to 2-pound) Cornish game hens
- 1/4 cup olive oil
- 2 shallots, minced
- 2 tablespoons orange zest, from 2 medium oranges
- 2 tablespoons lemon zest, from about 3 lemons
- 2 tablespoons chopped fresh thyme leaves
- 3 tablespoons chopped fresh mint leaves
- 1 teaspoon kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 cups low-sodium chicken stock
- 2 tablespoons Marsala wine or dry sherry
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1/4 cup dried cranberries or currants
- 2 teaspoons all-purpose flour
- 2 tablespoons unsalted butter, at room temperature
Mashed Potatoes with Chives
By karen1
Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water
- 4 pounds golden creamer potatoes, peeled and cut into quarters
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons chopped chives
Quesadillas
By karen1
For service: good store-bought salsa of your choice Preheat a grill pan over medium-high heat
- For each quesadilla
- Soft flour tortilla
- 1-ounce thinly sliced cured ham (serrano)
- 3 coin-sliced slices pickled green jalapeno peppers from a jar, chopped
- 1/4 cup grated cheese
- 1 scallion, finely sliced
- Few fresh cilantro leaves
- 1 teaspoon olive oil (not extra-virgin)
Linguine with Shrimp Scampi
By karen1
, 2002, Barefoot Contessa Family Style, All Rights Reserved
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Panettone Bread Pudding
By karen1
2008, Ina Garten, All Rights Reserved
- 1 Italian panettone, about 1.2 pounds or any sweet bread brioche etc.
- Unsalted butter, for greasing the dish
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup sugar
- 1/3 cup sliced almonds
Nonna Luna's Rice
By karen1
Recipe courtesy Giada De Laurentiis, 2008
- 1 stick (4 ounces) unsalted butter, divided, at room temperature
- 2 cups parboiled long-grain rice, such as Uncle Ben's
- 3 1/2 cups chicken stock
- 2 teaspoons kosher salt
- 1 clove garlic, minced
- 2 pounds small shrimp, peeled and deveined
- 1/2 cup lemon juice (about 2 lemons)
- 1 tablespoon hot sauce
- 1 cup whipping cream
- Freshly ground black pepper
Baked Risotto
By karen1
Recipe courtesy Giada De Laurentiis
- Butter, for greasing the pan
- 2 cups marinara or tomato-basil sauce
- 1 cup Arborio rice
- 3 tablespoons unsalted butter, at room temperature
- 1/4 cup all-purpose flour
- 1 1/4 cups whole milk, at room temperature
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup plus 1/3 cup grated Parmesan
- 4 ounces thinly sliced prosciutto, coarsely chopped
- 1 cup frozen peas, thawed
- 4 large eggs, at room temperature, beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup plain breadcrumbs
Broccoli Rabe With Garlic
By karen1
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 bunches broccoli rabe
- 3 tablespoons good olive oil
- 6 large cloves garlic, sliced
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Cornmeal-Fried Onion Rings
By karen1
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings
- 2 large Spanish onions (or 3 yellow onions)
- 2 cups buttermilk
- Kosher salt and freshly ground black pepper
- 1 1/2 cups all-purpose flour
- 1/4 cup (medium) yellow cornmeal
- 1 quart vegetable oil