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Recipes
Individual Meat Loaves
By karen1
2005, Ina Garten, All Rights Reserved
- 1 tablespoon good olive oil
- 3 cups chopped yellow onions (3 onions)
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup canned chicken stock or broth
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck (81 percent lean)
- 1/2 cup plain dry bread crumbs (recommended: Progresso)
- 2 extra-large eggs, beaten
- 1/2 cup ketchup (recommended: Heinz)
Grasshopper Pie
By karen1
Set aside 1 cookie for later use
- 28 chocolate creme filled sandwich cookies (recommended: Oreo or Newman-O's)
- 2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips)
- 3 tablespoons soft unsalted butter
- 3 cups mini marshmallows
- 1/2 cup whole milk
- 1/4 cup creme de menthe
- 1/4 cup creme de cacao blanc
- 1 1/2 cups heavy cream
- Few spots or drops green food coloring, optional
- 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
Coq Au Riesling
By karen1
I have always loved the Alsatian version of coq au vin and this is it in a stunningly streamlined version
- 1 cup bacon lardons
- 1 leek, finely sliced
- 12 skinless chicken thighs or 2 3/4 pounds thigh fillets
- 3 bay leaves
- 10 ounces oyster mushrooms torn into strips (4 cups)
- 1 bottle Riesling
- Salt and freshly ground black pepper
- 1 to 2 tablespoons freshly chopped dill leaves
- Buttered noodles, optional
Baked Ziti
By karen1
Preheat oven to 375 degrees F
- Salt
- 1 pound ziti
- 1 pound hot Italian turkey sausage, casing removed
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 (28-ounce) can diced tomatoes
- 6 ounces pesto
- 15 ounces ricotta cheese
- 1 (9-ounce) package washed spinach
- Butter, for baking dish
- 2 cups shredded mozzarella, plus more for topping
- 1 1/2 cups grated Parmesan, plus more for topping
Chicken Florentine Pasta
By karen1
Cook the pasta according to package directions in lightly salted water
- 1 pound penne
- Salt
- 4 whole boneless, skinless chicken breasts, cut into bite-size chunks
- Ground pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3/4 cup low-sodium broth, more if needed
- 3/4 cup dry white wine
- 1 bag baby spinach
- 2 cups grape tomatoes, halved lengthwise
- 4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving
Alcoholic Hot Chocolate
By karen1
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, h...
- 2 cups milk
- 3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred
- 1 cinnamon stick
- 2 teaspoons honey
- 1 teaspoon brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum, or to taste
Jalapeno Cheddar Cornbread
By karen1
2006, Barefoot Contessa at Home, All Rights Reserved
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
- 3 tablespoons seeded and minced fresh jalapeno peppers
Whole Wheat Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella
By karen1
Directions For the tomatoes: Place an oven rack in the center of the oven
- Vegetable oil cooking spray
- 2 cups grape or small cherry tomatoes (about 10 ounces)
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Kosher salt
- 1 pound whole wheat or brown rice fettuccine pasta
- 1/2 cup red wine, such as pinot noir
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 2 cloves garlic, peeled
- One 28-ounce can whole peeled tomatoes in tomato juice
- 2 tablespoons chopped fresh thyme
- 1 cup frozen peas, thawed
- 1/3 cup chopped fresh basil
- One 8-ounce ball fresh mozzarella cheese, drained and diced, or 8 ounces ciliengine, drained
Steak Slice with Lemon and Thyme
By karen1
Cut away the fat from around the edge of the steak while you heat a griddle or pan
- 1 rump steak (1-inch thick) weighing approximately 1 pound 4 ounces
- Oil, for greasing
- 5 stalks fresh thyme to give 1 tablespoon of stripped leaves
- 2 bruised cloves garlic
- 1/3 cup extra-virgin olive oil
- 1/2 lemon, zested and juiced
- 1 teaspoon Maldon salt or 1/2 teaspoon table salt
- Good grinding fresh pepper
Parmesan and Thyme Crackers
By karen1
2006, Ina Garten, All Rights Reserved
- 1/4 pound (1 stick) unsalted butter
- 3 ounces grated Parmesan
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper