Karen_3925's profile page
Recipes
Avocado Smoothie
By Karen_3925
Avocado
- Avocado
- Banana
- Greek yogurt
- Coconut milk
- Spinach
- Honey
French_Press_Vanilla_Cappuccino
By Karen_3925
Heat milk in a medium saucepan until warmed through- but do not boil
- 1 cup whole milk
- 1 cup of your favorite, good quality, coffee beans (use 1 rounded tablespoon ground coffee per cup of coffee)
- Special equipment: immersion blender
Pork_Loin_Baked_Apple_Cider_Gravy
By Karen_3925
Preheat the oven to 375 degrees F
- Pork:
- 2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
- Small bunch sage, leaves chopped
- Small bunch thyme, leaves chopped
- 1 1/2 cups extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 (12-ounce) bottle hard cider
- 1 cup chicken broth
- 1 lemon, juiced optional
- Apples:
- 8 Gala or Golden Delicious apples
- 1 lemon, juiced
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
- 1/2 cup golden raisins
- 6 sage leaves, chopped
- 2 garlic cloves, minced
- 1/4 cup dark brown sugar
- Kosher salt and freshly ground black pepper
- 1 cup hard cider
- 1 tablespoon lemon juice
Braised_Cabbage
By Karen_3925
Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like th...
- 1 tablespoon vinegar, such as cider, white wine or even sherry
- 1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 bunch fresh chives, chopped
- Salt and freshly ground black pepper
Hunters_Minestrone
By Karen_3925
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice...
- 2 quarts chicken stock
- 1 head garlic, halved
- 1/2 pound small rigatoni
- Extra-virgin olive oil
- 8 fresh sage leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3/4 pound loose sweet Italian pork sausage
- 2 medium carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 onion, roughly chopped
- 1 (28-ounce) can crushed plum tomatoes
- 1 bay leaf
- 2 (28-ounce) cans cannelloni beans, drained and rinsed
- 1/2 bunch fresh parsley leaves, finely minced
- Coarsely ground black pepper
- 12 slices baguette
- 1 cup freshly grated Parmigiano-Reggiano
Ultimate_Grilled_Cheese
By Karen_3925
Heat griddle or large skillet over medium-low heat
- 8 slices country-style white bread, sliced 1/2-inch thick
- 12 ounces farmhouse Cheddar, sliced
- 3 tablespoons unsalted butter
- 12 slices bacon, cooked to desired doneness
- 1 green apple, thinly sliced
- Dijon mustard
Ultimate_Mac_Cheese
By Karen_3925
Bring a pot of salted water to a boil over high heat
- Kosher salt
- 1 pound elbow macaroni
- 4 cups milk
- 2 or 3 sprigs thyme
- 4 cloves garlic, smashed and divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 5 1/2 cups shredded sharp white Cheddar
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
- 4 slices bacon, cut crosswise into thin strips
- 1 large onion, diced
- 2 garlic cloves, smashed
- Leaves from 1/4 bunch fresh thyme
Outrageous Brownies
By Karen_3925
Scrumptious
- 1 pound unsalted butter
- 1 pound plus 2 cups semisweet chocolate chips, divided
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee powder
- 2 tablespoons real vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups flour, divided
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3 cups diced walnut pieces
Toffee Brownies
By Karen_3925
Directions Prepare the brownie mix according to package directions
- 1 (17.6-ounce) package brownie mix with walnuts
- Vegetable oil cooking spray
- 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Soft_Fontina_Polenta
By Karen_3925
In a heavy saucepan, combine the stock and cream, and bring to a boil
- 1 gallon chicken stock
- 1 gallon heavy cream
- 1 1/2 teaspoons freshly grated nutmeg
- 3/4 teaspoon gray salt
- 2 cups polenta
- 2 cups semolina
- 2 cups freshly grated fontina cheese
- 2 cups freshly grated Parmesan