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Recipes
Ina Garten Roast Chicken Breast
By Karen_3925
Roast Chicken Breast
- 2 in bone chicken breasts
- Olive oil
- Kosher salt
- Pepper
Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
By Karen_3925
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat
- 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
- 1 pound Italian hot sausages, casings removed
- 2 (8-ounce) packages frozen artichoke hearts
- 2 large cloves garlic, chopped
- 1 3/4 cups chicken broth
- 1/2 cup dry white wine
- 16 ounces fusilli pasta
- 1/2 cup shredded Parmesan, plus additional for garnish
- 1/3 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- 8 ounces water-packed fresh mozzarella, drained and cubed, optional
- Salt and freshly ground pepper
Cheesy Orzo
By Karen_3925
Preheat a 8 inch pot with a tight fitting cover over moderate heat
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1/2 small onion, chopped
- 2 cloves garlic, chopped
- 2 cans (14 ounces) chicken or vegetable broth or stock
- 2 cups orzo pasta (enriched rice may be substituted)
- 1/2 cup grated Parmigiano or Romano
- Salt and freshly ground black pepper
The Ultimate Meatballs al Forno with Creamy Polenta
By Karen_3925
Preheat the oven to 350 degrees F
- Creamy Polenta:
- 1/2 baguette, crust removed
- 1 1/4 cups milk
- 1 1/2 pounds ground beef sirloin
- 1 1/2 pounds ground pork
- 1/2 bunch fresh parsley
- 1/2 bunch basil
- 2 cloves garlic, finely chopped
- 1/2 cup extra-virgin olive oil, plus extra for drizzling
- 4 eggs
- 1/2 cup freshly grated Parmesan
- 1/3 cup ground pinenuts
- Sea salt and freshly ground black pepper
- 1 cup dried bread crumbs
- 1/2 pound chanterelle mushrooms
- 2 pints vine-ripened small tomatoes
- 1 medium ball fresh mozzarella
- Creamy Polenta, recipe follows
- 1 quart chicken stock
- 1 1/2 cups finely ground cornmeal
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan
- 3 tablespoons whole butter
- Pinch sea salt
- In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and
Penne with Turkey Meatballs
By Karen_3925
In a large bowl add bread crumbs milk and mix until well combined
- 1/4 cup plain dried bread crumbs
- 2 tablespoons whole milk
- 2 large eggs, lightly beaten
- 3/4 cup grated Romano
- 1 pound ground turkey, preferably dark meat
- Salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 5 cups tomato sauce, recipe follows
- 1 pound dried penne pasta
Pancetta and Parmesan Torte
By Karen_3925
Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F
- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 1 teaspoon olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2/3 cup whipping cream
- 1/2 cup whole milk
- 3 large eggs
- 3 tablespoons finely chopped fresh Italian parsley leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup shredded Parmesan
Shells with Crispy Pancetta and Spinach
By Karen_3925
Preheat the oven to 375 degrees F
- Shells:
- 1 (12-ounce) package jumbo shells pasta
- 2 tablespoons olive oil
- 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
- 2 pounds frozen spinach, thawed and drained
- 1 (15-ounce) container whole milk ricotta
- 1 cup grated asiago cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- Sauce:
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 cup cream
- 2 cups grated asiago cheese, plus 1/4 cup
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
Penne with Sweet Potatoes and Fennel
By Karen_3925
Cook pasta according to package directions
- 12 ounces uncooked penne pasta
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 1 fennel bulb, sliced crosswise into 1/4-inch thick slices
- 1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried
- 1 tablespoon sugar
- 1 cup reduced-sodium chicken broth
- 1 cup milk (regular or lowfat)
- 2 tablespoons all-purpose flour
- 2 cups leftover roasted sweet potatoes, cut into 1-inch cubes
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper