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Recipes
Crouton Salad
By karen1
Preheat the oven to 350 degrees F
- 1/2 (8-ounces) loaf rosemary bread, cut into 1/2-inch cubes* see Cook's Note
- Olive oil, for drizzling
- 3 cups packed arugula
- 1/3 cup toasted pine nuts
- 1/4 cup Citrus-Herb Sauce, see Roasted Citrus-Herb Game Hen recipe
- Salt and freshly ground black pepper
Best Ever Green Bean Casserole
By karen1
Recipe courtesy Alton Brown, 2007
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Amaretto Syllabub
By karen1
Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix
- 1/3 cup amaretto liqueur
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 (8-ounce) packet amaretti morbidi (soft almond macaroons)
Spanish Potato Omelet
By karen1
Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet
- 4 tablespoons extra-virgin olive oil
- 3 small onions, sliced
- 5 small Yukon gold potatoes (1 1/2 pounds), peeled, cut into 1/8-inch-thick rounds
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 large eggs, at room temperature
- 6 cloves garlic, chopped
- 6 large pimiento-stuffed olives, thinly sliced or coarsely chopped
- 1 tablespoon chopped fresh Italian parsley, plus sprigs for garnish
- 1 tablespoon chopped fresh thyme, plus sprigs for garnish
- 3/4 cup coarsely chopped or crumbled feta (about 3 ounces)
- Quick and Easy Romesco Sauce, recipe follows
- One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved
- 1/3 cup extra-virgin olive oil
- 1/4 cup tomato paste
- 1/4 cup Marcona almonds or hazelnuts, toasted
- 2 tablespoons sherry wine vinegar
- 2 cloves garlic, peeled, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Use salsa if don't want to make sauce
Mediterranean Halibut Sandwiches
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 1 (12-ounce) or 2 (6-ounce) center-cut halibut fillets, skinned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 1 loaf ciabatta bread, ends trimmed, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, peeled and halved
- 1/3 cup mayonnaise
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon capers, drained
- Zest of 1 large lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups arugula
Fresh Raspberry Gratins
By karen1
Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat
- 8 extra-large egg yolks
- 2/3 cup superfine or caster sugar
- 1 cup sweet Marsala wine
- 1/4 teaspoon pure vanilla extract
- 6 half-pints fresh raspberries
- Granulated sugar
Capellini with Tomatoes and Basil
By karen1
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot
- Kosher salt
- 1/2 cup good olive oil, plus extra for the pot
- 2 tablespoons minced garlic (6 cloves)
- 4 pints small cherry tomatoes or grape tomatoes
- 18 large basil leaves, julienned
- 2 tablespoons chopped fresh curly parsley
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3/4 pound dried capellini or angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese
- Extra chopped basil and grated Parmesan, for serving
Tequila Cured Salmon
By karen1
On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the salmon on a baking sheet skin...
- ONE 2-POUND SALMON FILLET, SKIN ON
- 2 tablespoons coriander seeds
- 2 tablespoons yellow mustard seeds
- 1 tablespoon cumin seeds
- 1 tablespoon pureed canned chipotle in adobo
- Zest of 3 limes, grated
- 1/2 cup finely chopped fresh cilantro
- 2 cups kosher salt
- 2 cups light brown sugar
- 2 cups tequila
Fried Green Tomatoes with Shrimp Remoulade
By karen1
For the remoulade: Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and b...
- 1/4 cup Creole mustard
- 2 tablespoons prepared horseradish
- 1/2 teaspoon sweet Spanish paprika
- 1 egg yolk
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 1 cup canola oil
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- 3 tablespoons ketchup
- 3 tablespoons white wine vinegar
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic, smashed and chopped to a paste
- 2 to 3 dashes your favorite hot, sauce such as Tabasco
- 2 cups fine ground yellow cornmeal
- Salt and freshly ground black pepper
- 8 slices green tomatoes, 1/2-inch thick (about 3 green tomatoes)
- 1 cup canola oil
- 1 tablespoon celery seeds
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 24 medium (31-40 count) shrimp, peeled and deveined
- 2 to 3 tablespoons canola oil
- Shredded iceberg lettuce
- Parsley leaves, for garnish
Pink Lemonade Spritzer
By karen1
Recipe courtesy Sandra Lee
- 1/2 cup citron vodka
- 4 tablespoons pink lemonade mix, (Recommended: Country Time)
- 1 1/2 cups pineapple juice
- 1 (12-ounce) can lemon-lime flavored carbonated beverage
- Garnish: pink sanding sugar