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Recipes
Shrimp and Okra Gumbo
By karen1
Make the Creole seasoning: In a small bowl, combine all the herbs and spices and set aside
- For the Creole seasoning
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp cayenne pepper
- 1 tbsp dried thyme
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp paprika
- 1 tbsp granulated garlic
- For the roux
- 1 cup vegetable oil
- 1 cup flour
- For the gumbo
- 2 tbsp vegetable oil
- 2 medium onions, cut into small dice
- 2 green bell peppers, cut into small dice
- 1 red bell pepper, cut into small dice
- 3 ribs of celery, cut into small dice
- 1 tbsp garlic, minced
- 4 oz crushed or diced tomatoes, canned or fresh
- 2 lbs 21- to 25-count shrimp
- 3 qts shrimp stock
- 4 bay leaves
- 1 lb okra, trimmed and sliced
- Crystal hot sauce, to taste
Cavatelli with Gorgonzola and Cherry Tomatoes
By karen1
- Kosher salt
- One 8.8-ounce package cavatelli pasta
- 8 ounces pancetta, cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 2 shallots, chopped
- One 8-ounce container cherry tomatoes, halved
- 4 ounces Gorgonzola dolce cheese
- One 5-ounce package baby spinach, roughly chopped
Pasta Primavera with Chicken
By karen1
Cook pasta as directed on package, drain in cold water let cool
- 1 Box regular size pasta rainbow colors
- 2 large chicken breasts or 2 cups diced chicken
- 1/2 cup broccoli florets
- 1/4 cup chopped onions
- 1/2 cup red bell pepper
- 1/2 cup cauliflower
- 1/2 cup green bell pepper
- 1 tsp. of basil
- 1 tsp. season all salt
- 1 tsp. old bay
- 1/2 cup ranch dressing
- 1/2 cup creamy cucumber dressing
- 1 tsp. balsamic vinegar
- Parmesan Cheese
Herbed Lamb Chops with Homemade Ketchup
By karen1
For the ketchup: Place the tomato sauce, onion, vinegar, sugar, tomato paste, salt, and cinnamon stick (or ground c...
- 1 (15-ounce) can tomato sauce or tomato puree
- 1 small onion, peeled and quartered, root end left intact
- 1/2 cup apple cider vinegar
- 1/2 cup light brown sugar, packed
- 3 tablespoons tomato paste
- 1 tablespoon kosher salt
- 1 cinnamon stick or a pinch of ground cinnamon
- 1 pound (about 8 or 9) baby lamb chops
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 tablespoons herbes de Provence
The Barefoot Contessa
By karen1
2011, Brian Van Flandern, All Rights Reserved
- 1 ounce freshly squeezed key lime or lime juice
- 1 1/2 ounces agave nectar
- 2 ounces fresh mango puree
- Leaves from one stem of fresh rosemary
- 1 ounce dry Palo Cortado sherry
- 2 ounces 100-percent tequila
- Chipotle chili powder
- 1/4 cup cane sugar
- Slice of lime
- Stems of fresh rosemary, for garnish
Chicken and Smoked-Sausage Gumbo
By karen1
In a large stainless-steel pot, heat the oil over moderate heat
- 3 tablespoons cooking oil
- 3 tablespoons flour
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 10-ounce package frozen sliced okra
- 1 bay leaf
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 teaspoon cayenne
- 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
- 1 quart canned low-sodium chicken broth or homemade stock
- 1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
- 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 3/4 cup long-grain rice
5 Ingredient Dip
By karen1
Mix together and chill 2 hours
- 5 green onions chopped
- 8 ounce shredded cheddar cheese
- 1 1/2 cup mayonaise
- 1/2 cup bacon bits
- 1/2 cup slivered almonds
Raspberry Orange Trifle
By karen1
, 2002, Barefoot Contessa Family Style, All rights reserved
- 1 orange pound cake, recipe follows
- 1 cup good raspberry jam
- 2 half-pints fresh raspberries
- Orange cream, recipe follows
- 1 cup (1/2 pint) cold heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 pound (2 sticks) unsalted butter at room temperature
- 2 1/2 cups sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated orange zest (6 oranges)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed orange juice, divided
- 3/4 cup buttermilk at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups milk
- 1 teaspoon grated orange zest (1 orange)
- 5 extra-large egg yolks, at room temperature
- 1/2 cup sugar
- 2 tablespoons sifted cornstarch
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon Grand Marnier liqueur
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
Irish Soda Bread
By karen1
Preheat the oven to 375 degrees F
- 4 cups all-purpose flour, plus extra for currants
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
- 1 3/4 cups cold buttermilk, shaken
- 1 extra-large egg, lightly beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
Penne with Sausage
By karen1
Cook pasta until almost done roughly 1 minute less (save pasta water) when draining after cooking Heat the oil add
- 1 pd. penne pasta
- 1/3 to 1/2 cup warm water
- 3 tbs. evoo
- 1 1/2 pds. italian sausage (casing removed) prefer hot sausage
- 1 bunch broccoli rinsed and chopped
- 1 tsp. red pepper flakes
- 1 cup pecorino grated
- salt & pepper