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Recipes
Deviled Eggs Variations
By karen1
Several options all using 6 hard boiled eggs
- Spanish:
- 1 tbs. dijon mustard
- 1/2 tsp. diced jarred piquillo peppers plus 1 tbsp. liquid from jar
- 1/8 tsp. hot smoked paprika
- 1 tbsp. hot water
- salt and pepper
- Lay 1 strip serrano ham in each egg white top with yolk mixture sprinkle with more paprika
- Lobster:
- 4 ounces chopped cooked lobster meat
- 1 tsp. dijon mustard
- 1 tbsp. chopped shallot
- 2 tbsp. mayonnaise
- 1 tbsp. capers
- 1 tbsp. chopped chives, mix spoon into egg whites top with more chives
- chile-cheddar:
- 2 tsp. chopped chives
- 2 tsp. chopped chipotles in adobo sauce
- 2 tbsp. mayonnaise
- 2 tbsp. sour cream
- 1/4 c. shredded cheddar cheese
- 1/4 tsp. paprika
- season with salt spoon into egg whites, top with more chives
- Creamy:
- 2 tbsp. mayonnaise
- 1 tsp. smooth mustard
- 1 tsp. worcestershire sauce
- 1 tsp. white wine vinegar
- 1/4 tsp. paprika
- juice of 1/2 lemon
- hot sauce and salt
- Dust whites with paprika, then fill and top with scallions
- Spicy:
- 1/3 cup creme fraiche
- 1/4 cup crumbled cook bacon
- 1 tsp. sriracha (hot asian chili sauce)
- 1 tbsp. chopped cilanto
- 1/2 tsp. dijon mustard
- 1/4 tsp. lime zest
- 1 tsp. lime juice and salt
- spoon into edge white top with more lime zest
- Barbecue:
- 1 1/2 tbsp. mayonnaise
- 2 tsp. yellow mustard
- dash or two of hot sauce
- salt pepper
- 1 tbsp. barbecue sauce
- spoon into egg whites , top with with sliced scallions and paprika
Perfect Potato Salad
By karen1
Directions Cut the potatoes in halves or thirds, then boil until fork tender
- 5 pounds russet potatoes (about 8 medium russets)
- 1 1/2 cups real mayonnaise, plus more if needed
- 4 tablespoons yellow mustard, plus more if needed
- 5 whole green onions, sliced up to the darkest green part
- 2 tablespoons fresh dill, chopped
- 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon paprika
- 10 whole small sweet pickles, sliced
- 2 tablespoons pickle juice
- 6 whole hard boiled eggs, peeled and sliced
Homemade Gravy
By karen1
In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until th...
- 1/4 pound (1 stick) unsalted butter
- 2 cups chopped yellow onion (2 onions)
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups chicken stock, preferably homemade, heated
- 1 tablespoon Cognac or brandy
- 1 tablespoon heavy cream (optional)
Broccoli with Bow Ties and Peas
By karen1
2012, Ina Garten, All Rights Reserved
- 8 cups broccoli florets (4 heads)
- Kosher salt
- 1/2 pound farfalle (bow tie) pasta
- 1 1/2 cups frozen peas, thawed
- 4 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 tablespoon minced garlic
- 2 lemons, zested using a strip zester
- 1/2 teaspoon freshly ground black pepper
- Juice of 2 lemons
- 1 cup freshly grated Parmesan cheese
- 1/4 cup toasted pignoli (pine) nuts
Shells Filled with Chicken Chopped Salad
By karen1
Bring a large pot of salted water to a boil over high heat
- Kosher salt
- 12 giant pasta shells (6 ounces)
- 2 tablespoons white balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- 1 cup coarsely chopped baby arugula
- 1/2 cup diced feta cheese
- 1/3 cup thinly sliced sun-dried tomatoes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 8 kalamata olives, pitted and chopped
- 1 cooked chicken breast, cut into 1/4-inch pieces to yield 1 cup of meat
- 1/2 avocado, peeled, seeded and finely diced
- 1/4 fennel bulb, chopped into 1/4-inch pieces
- 12 radicchio leaves from 1 small head
Apricot-Yogurt Parfait with California Granola
By karen1
For the granola: Preheat the oven to 300 degrees F
- Nonstick cooking spray, for greasing
- 3 cups old-fashioned rolled oats
- 1 cup raw almonds, coarsely chopped
- 1 cup raw walnuts, coarsely chopped
- 1/4 pure clover honey
- 1/4 cup canola oil
- 1/4 cup extra-virgin California olive oil
- 1/4 cup packed light-brown muscovado sugar
- 3 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 cup dried apricots, chopped
- 1/4 cup raisins or dried cherries
- 1/4 cup apricot nectar(orange juice or apricot juice can be substituted)
- 6 ounces dried apricots
- 6 tablespoons sugar
- 3 cups low-fat or fat-free Greek yogurt
French String Bean Salad
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- Kosher salt
- 1 1/2 pounds French string beans, both ends trimmed
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 2 tablespoons minced fresh dill
- Add grape or cherry tomatoes pretty presentation
Penne with Asparagus and Cherry Tomatoes (Spring)
By karen1
Bring a large pot of salted water to a boil over high heat
- 8 ounces penne pasta
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
- Salt and freshly ground black pepper
- 2 cups (about 9 ounces) cherry tomatoes
- 1 cup shelled fresh peas
- 1/2 cup low-sodium chicken stock
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh basil leaves
Mac and Cheese
By karen1
Preheat the oven to 375 degrees F
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Onion Strings
By karen1
Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can
- 2 large onions
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 scant tablespoon salt
- Plenty of black pepper
- 1/4 to 1/2 tablespoon cayenne pepper
- Canola oil, for frying