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Recipes
Spiced Apple-Walnut Cake with Cream Cheese Icing
By karen1
For the cake: Place an oven rack in the center of the oven
- Butter for greasing the pan
- Flour for dusting
- 3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2-inch pieces
- 1 1/2 cups maple syrup
- 3 eggs, at room temperature
- 3/4 cup light brown sugar
- 3/4 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1 cup chopped walnuts
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 4 ounces cream cheese, at room temperature
- 3 tablespoon water, plus extra, as needed
- 2 teaspoons pure vanilla extract
Mini Eggplant Parmesan
By karen1
For the sauce: Heat the oil in a heavy medium saucepan over medium
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic, peeled and smashed
- 1 shallot, chopped
- 1/4 teaspoon kosher salt
- 1 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
- 1/4 cup finely chopped fresh basil
- 1 teaspoon dried oregano
- 1/8 teaspoon dried crushed red pepper flakes
- 1/4 teaspoon balsamic vinegar
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup panko breadcrumbs
- 2 large egg whites
- 2 Japanese eggplants, sliced diagonally into 1/4-inch-thick slices
- 2/3 cup olive oil
- 1/2 cup (packed) coarsely grated whole-milk mozzarella
- 1/2 cup finely grated Parmesan
- Small fresh basil leaves, to garnish
Prime Rib
By karen1
Heat oven to 350. Spread dry rub seasoning one top and all sides of roast to coat well
- 4 to 8 lb.boneless prime or natural beef ribeye roast
- 1/4 to 1/2 cup Adams Sear-N-Crust or rub
- 1 jar Robert's Reserve Onion Blossom Horseradish Dip
Seafood Gratin
By karen1
2006, Barefoot Contessa at Home, All Rights Reserved
- 1 cup seafood stock or clam juice
- 1 cup heavy cream
- 1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
- 3 tablespoons tomato puree
- 1/2 teaspoon saffron threads
- 8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
- 8 ounces raw halibut, cut into1-inch chunks
- 8 ounces cooked lobster meat, cut into 1-inch chunks
- 7 tablespoons unsalted butter, divided
- 1 tablespoon all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 3 cups julienned leeks, white and light green parts (2 large)
- 1 1/2 cups julienned carrots (3 carrots)
- 1 cup panko (Japanese dried bread crumbs)
- 1/3 cup freshly grated Parmesan
- 2 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon minced garlic (2 cloves
Salmon and Guacamole Sandwiches
By karen1
Preheat the oven to 400 degrees
- 8 slices applewood-smoked bacon (8 ounces)
- 2 ripe avocados, seeded and peeled
- 1/4 cup freshly squeezed lime juice (2 limes)
- 4 scallions, white and green parts, chopped
- 1/4 cup minced red onion
- 1 tablespoon jalapeno pepper, seeded and minced
- 1 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- Four (6-ounce) salmon fillets, skin on
- Good olive oil
- 4 individual ciabatta rolls
- Baby arugula leaves
Avocado Hummus with Crispy Pita Chips
By karen1
For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F
- 1/3 cup extra-virgin olive oil
- 1 teaspoon chili or dried chipotle powder
- Zest of 2 large limes, optional
- 2 whole wheat or plain pita breads, split in half horizontally
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- One 15-ounce can cannellini beans, rinsed and drained
- 1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
- 1/2 packed cup arugula
- 1/3 cup fresh flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice
- 1 clove garlic, smashed
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 tablespoons extra-virgin olive oil
Loin of Pork with Fennel
By karen1
Preheat the oven to 425 degrees F
- Good olive oil
- 1 tablespoon unsalted butter
- 2 cups sliced yellow onions (2 onions)
- 2 cups sliced fennel (1 large bulb)
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons minced garlic (2 large cloves)
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon Pernod or white wine
- 3 cups fresh bread crumbs
- 1 (3 1/2-pound) loin of pork, butterflied
Chicken with Tarragon and White Wine
By karen1
For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat
- Chicken:
- 1/4 cup vegetable oil
- 1 (4 1/2-pound) chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper
- Flour for dusting
- Sauce:
- 1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
- 4 cloves garlic, halved
- Kosher salt and freshly ground black pepper
- 1 cup white wine, such as Riesling
- 3 cups low-sodium chicken broth, plus 1/3 cup
- 1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Peach and Basil Frozen Daiquiri
By karen1
For the syrup: Boil 1 cup water, sugar and basil over medium heat in a small saucepan
- 1 cup sugar
- 2 packed cups fresh basil leaves
- 1 pound frozen peaches, not thawed
- 1 cup light rum
- 1/2 cup orange liqueur
- 2 tablespoons fresh lime juice
- Ice
- Lime wedges
- Fresh basil sprigs
Lemon Drop Champagne
By karen1
Recipe courtesy Sandra Lee
- 1 (12-ounce) can lemonade frozen concentrate, thawed
- 1 bottle extra-dry Champagne
- 1 1/2 cups sparkling water
- 1 lemon, thinly sliced
- 1/3 cup lemon drop candies, crushed