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Recipes
Parmesan Roasted Asparagus
By karen1
Preheat the oven to 400 degrees
- 2-1/2 pounds fresh asparagus (about 30 large)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 lemons cut in wedges, for serving
Pasta Salad
By karen1
Cook pasta until al dente, rinse with cold water, and drain again
- 12 ounces tri-color fusilli
- 1 cup Extra Virgin Olive Oil
- 1 red bell pepper, cut into matchsticks
- 1/3 cup balsamic vinegar
- 1 yellow bell pepper , cut into matchsticks
- 2 tablespoons Dijon mustard
- 1/2 pint cherry tomato, halved or quartered
- 1/2 teaspoon dried oregano
- 1/2 cup oil-packed sun-dried tomatoes, chopped and drained
- 1 - 2 tablespoons oil from the sun-dried tomatoes
- 1/3 pound Genoa salami, cut into matchsticks
- salt and pepper, to taste
- 1/2 pound pepperoni, cut into matchsticks
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil, shredded
- Cook pasta until al dente, rinse with cold water, and drain again. Thoroughly blend together the dressing ingredients, either by hand or in a blender or food processor. In a large bowl, toss together the salad ingredients and the dressing. Refrigerate at least 1 hour. Just before serving, toss again and adjust seasonings if necessary.
Spice Tea
By karen1
Mix all ingredients together
- 1 cup instant tea powder
- 2 cups orange flavored drink mix (tang)
- 1 3 ounce pkg. powdered lemonade mix
- 2 cups white sugar
- 2 tsps. ground cinnamon
- 1/2 tsp. ground cloves
The Best Green Beans Ever
By karen1
Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer
- 1 pound green beans
- 2 tablespoons bacon grease (can substitute 2 tablespoons butter)
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 cup chicken broth, plus more if needed
- 1/2 cup chopped red bell pepper
- 1/2 to 1 teaspoon kosher salt (can substitute regular tablesalt, use 1/4 to 1/2 teaspoon)
- Ground black pepper
Peach and Raspberry Crisp
By karen1
Preheat the oven to 350 degrees F
- 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
- 1 orange, zested
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
- 1/2 pint raspberries
- 1/4 teaspoon salt
- 1 cup quick-cooking oatmeal
- 1/2 pound cold unsalted butter, diced
Drop Biscuits
By karen1
Preheat the oven to 400 degrees F
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks cold butter, cut into pieces
- 1 1/4 cups whole milk
- Melted butter, for brushing, optional
Breakfast Skillet with Green Onion Home Fries
By karen1
In a 10-inch nonstick fry pan over medium-high heat, melt the butter with 1 Tbs
- 2 Tbs. unsalted butter
- 2 Tbs. vegetable oil
- 1 1/2 lb. small red potatoes, boiled until just tender, drained and quartered
- 4 green onions, white and light green portions, thinly sliced on the bias
- Kosher salt and freshly ground pepper, to taste
- 1 lb. Mexican chorizo, casings removed
- 1/2 yellow onion, diced
- 1 large bunch Swiss chard, stems and ribs removed, leaves cut into 1/2-inch strips
- 1 red bell pepper, roasted, seeded and cut into 1/4-inch strips
- 1 cup shredded white cheddar cheese
- 8 eggs
Seared Scallops with Spicy Aioli
By karen1
In a bowl, whisk the egg yolks
- 2 egg yolks
- 1 cup plus 2 Tbs. olive oil
- 2 garlic cloves, pounded to a paste
- 3 to 4 tsp. fresh lemon juice
- Kosher salt, to taste
- 1 1/4 tsp. toasted ground coriander
- 3/4 tsp. toasted ground cumin
- 1/2 tsp. hot paprika
- 2 bunches asparagus, tough ends trimmed, stems peeled
- Freshly ground pepper, to taste
- 2 lb. large diver scallops
Prosciutto Roasted Bass with Autumn Vegetables
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 cups peeled, seeded, and (1/2-inch) diced butternut squash
- 2 cups peeled and (1/2-inch) diced Yukon Gold potatoes (2 medium)
- 2 cups peeled and (1/2-inch) diced parsnips (3 parsnips)
- 2 cups peeled and (1/2-inch) diced carrots (6 carrots)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced garlic (3 cloves)
- 6 (8-ounce) skinless fish fillets such as striped bass or halibut
- 6 thin slices prosciutto di Parma
- 1/4 pound (1 stick) unsalted butter
- 6 sprigs fresh rosemary
- 3 tablespoons freshly squeezed lemon juice
- Lemon wedges, for serving
French Nougatine
By karen1
Preheat the oven to 350 degrees
- 4 ounces shelled pistachios
- 4 ounces plus 1 cup sugar, divided
- 4 egg whites
- Pinch salt
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 6 cups raspberries
- 1/2 cup sugar
- 1/2 teaspoon lemon zest
- 1 pint fresh raspberries
- 1/2 cup framboise liquor