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Recipes
Three Italian Desserts
By karen1
2010, Ina Garten, All Rights Reserved
- Vanilla ice cream
- Freshly brewed hot espresso
- Frangelico, hazelnut liqueur
- Shavings of dark chocolate
- Toasted hazelnuts, chopped
- Biscotti
- Pound cake, store-bought or homemade
- Amaretto, almond-flavored liqueur
- Swiss Chocolate ice cream
- Toasted sliced almonds
- Vin Santo, sweet Italian dessert wine, chilled, for dipping
- Biscotti
- Clementines
- Chocolate covered salted caramels
Butter Lettuce Salad with Gorgonzola and Pear Dressing
By karen1
For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced ...
- 1/3 cup extra-virgin olive oil
- 3 tablespoons pear nectar
- 1 1/2 tablespoons white balsamic vinegar
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon Dijon mustard
- Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
- 1/2 cup coarsely crumbled gorgonzola cheese
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 head butter lettuce, cut into 4 wedges
- 1 avocado, halved, pitted, peeled and diced
- 1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
- 1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
- 1/3 cup sweetened dried cranberries
Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce)
By karen1
Recipe courtesy Giada De Laurentiis
- 1/4 cup olive oil, plus extra as needed
- 4 (8-ounce) boneless pork chops, about 1 1/2 inches thick
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 2 cloves garlic, minced
- 3 scallions, pale green and white parts only, finely chopped
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature
- Kosher salt and freshly ground black pepper
Spicy Black and Red Bean Soup
By karen1
Place a large Dutch oven coated with cooking spray over medium-high heat until hot
- Cooking spray
- 1 1/2 cups chopped onion
- 1 1/4 cups sliced carrot
- 2 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken broth
- 2 teaspoons sugar
- 1 (16-ounce) package frozen shoepeg white corn
- 1 (15-ounce) can red beans or kidney beans, drained
- 1 (15-ounce) can black beans, drained
- 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 (4.5-ounce) can chopped green chiles
Thankful Shepherd's Pie
By karen1
Place a rack on the top of the oven and preheat to 450 degrees F
- One 9-inch refrigerated pie crust
- 1 tablespoon butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup gravy, plus 1/4 cup warmed for drizzling
- 1 cup whole milk, at room temperature
- 3 cups diced turkey
- 1 cup glazed carrots, chopped
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen peas
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh oregano
- 2 cups mashed potatoes
- 1/4 cup freshly grated Parmesan
Spicy Linguine with Clams and Mussels
By karen1
Pasta: Bring a large pot of salted water to a boil over high heat
- Sauce:
- 1 pound linguine pasta
- 2 tablespoons unsalted butter, at room temperature
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 large or 4 small shallots, sliced
- Kosher salt, for seasoning, plus 2 teaspoons
- Freshly ground black pepper, for seasoning, plus 1 teaspoon
- 3 cloves garlic, minced
- 1 cup white wine (recommended: Pinot Grigio)
- 1 cup vegetable broth
- 1/2 teaspoon crushed red pepper flakes
- 12 littleneck clams, cleaned
- 12 mussels, cleaned
Chicken Teriyaki
By karen1
From Nigella Kitchen by Nigella Lawson
- 2 tablespoons sake (Japanese Rice Wine)
- 1/4 cup mirin (sweet Japanese rice wine)
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 2 teaspoons grated fresh gingerroot
- Splash sesame oil
- 1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
- 1 teaspoon peanut oil
- 1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions
Easy Parmesan "Risotto"
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Mustard Chicken Salad
By karen1
Preheat the oven to 350 degrees F
- 2 whole (4 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups broccoli florets
- 1 1/2 cups good mayonnaise
- 2 tablespoons dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons minced fresh tarragon leaves
- 1 cup cherry or grape tomatoes, halved
Eggs Florentine
By karen1
Put an oven rack in the center of the oven
- Vegetable oil cooking spray
- 4 thin slices prosciutto
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 5 cups (5 ounces) baby spinach
- 1/4 teaspoon ground nutmeg
- 3/4 cup heavy cream
- 2/3 cup grated Pecorino Romano
- 1 tablespoon kosher salt, plus extra for seasoning
- Freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 4 eggs, at room temperature
- 2 beefsteak tomatoes, trimmed and cut into 1-inch thick slices