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By Karen_3925
Combine ground meat and seasonings and form mini-burger patties
- 1 to 1 1/2 pounds ground chuck, 80/20 or Ground Sirloin
- 1 to 1 1/2 pounds Ground Turkey
- Salt and freshly ground black pepper
- Cheese slices, your choice
- Mini burger buns
- Pickles
- Mayo
- Mustard
- Ketchup
Pulled Pork Barbeque
By Karen_3925
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl
- Dry Rub:
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse sea salt
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
- Cider-Vinegar Barbecue Sauce:
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- Pan drippings from the pork
- 12 hamburger buns
- 1 recipe Cole Slaw, recipe follows
- Pickle spears, for serving
Spinach and Bacon Souffle
By Karen_3925
In a fry pan over medium heat, warm the olive oil
- 1 tsp. olive oil
- 3 bacon slices, cut into 1/2-inch squares
- 1/3 cup grated Parmigiano-Reggiano cheese
- 2 Tbs. unsalted butter
- 1 yellow onion, diced
- 6 Tbs. all-purpose flour
- 2 cups milk
- 5 egg yolks
- Salt and freshly ground pepper, to taste
- 6 egg whites, at room temperature
- 1 1/2 cups lightly packed shredded Gruyère cheese
- 2 cups lightly packed baby spinach leaves or
- ten der larger leaves, torn into pieces, carefully
- rinsed and dried
Pulled Pork
By Karen_3925
Sear pork to lock in juices
- Pork Butt or Pork Shoulder
- Seasonings- Salt. Pepper, Onion Salt, Garlic Salt
Cheese Straw
By Karen_3925
Have all the ingredients at room temperature
- 8 oz. Parmigiano-Reggiano cheese, finely grated
- 12 Tbs. (1 1/2 sticks) unsalted butter
- 1 egg
- 1 3/4 cups all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
Sopa_De_Lima
By Karen_3925
Cut the tortillas into 1/4-inch strips
- 8 corn tortillas
- 1/2 cup vegetable oil
- Salt
- 1 medium onion, chopped
- 1 celery rib, thinly sliced
- 1 carrot, thinly sliced
- 1 jalapeno or serrano pepper, stemmed, seeded and finely chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1/4 teaspoon dried Mexican oregano, crumbled
- 1 large tomato, peeled and chopped
- 8 cups chicken stock or canned low sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 green onions, finely chopped
- 3 limes, juiced (about 1/3 cup)
- 1 large avocado, peeled, pitted and coarsely chopped
- 2 tablespoons chopped fresh cilantro leaves
Cheese Quesadillas
By Karen_3925
Lay out 2 of the flour tortillas on a flat surface
- 4 (12-inch) flour tortillas
- 1/2 cup grated Cheddar
- 1/4 cup grated mozzarella
- 1/2 cup grated queso blanco
- Olive oil
- Guacamole
- 1 small ripe Haas avocado
- 1 tablespoon minced jalapeno pepper
- 2 tablespoons minced red onion
- 1 tablespoon chopped cilantro leaves
- 1/2 lime, juiced
- Salt
- Halve the avocado and remove the pit with a sharp knife. Discard the pit. Scoop the flesh into a small bowl and mash with a fork. Stir in the remaining ingredients, season with salt to taste, and set
Ciabata
By Karen_3925
To make the starter, in a stand mixer fitted with the paddle attachment, combine the water, 1 cup of the all-purpos...
- For the biga starter:
- 1 1/3 cups water, at room temperature
- 2 1/3 cups unbleached all-purpose or bread flour
- 3/4 tsp. active dry yeast
- 3 Tbs. warm water (105° to 115°F)
- 3/4 cup warm milk (105° to 115°F)
- 2 tsp. active dry yeast
- 2 to 2 1/3 cups bread flour, plus more
- as needed
- 1 1/2 tsp. salt
- 2 Tbs. olive oil, plus more for greasing
Spring_Green_Risotto
By Karen_3925
Heat the olive oil and butter in a medium saucepan over medium heat
- 1 1/2 tablespoons good olive oil
- 1 1/2 tablespoons unsalted butter
- 3 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped fennel
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups simmering chicken stock, preferably homemade
- 1 pound thin asparagus
- 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
- 1 tablespoon freshly grated lemon zest (2 lemons)
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup mascarpone cheese, preferably Italian
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons minced fresh chives, plus extra for serving
Smoked Turkey Salad with Goat Cheese and Walnuts
By Karen_3925
Whisk the mustard, vinegar, 1/2 teaspoon salt, and pepper to taste in a small bowl
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 5 cups mesclun salad greens (about 2 1/2 ounces)
- 1/4 fennel bulb, thinly sliced
- 6 ounces sliced smoked turkey breast, cut in thin strips
- 2 ounces goat cheese, crumbled (about 1/4 cup)
- 1/4 cup walnuts halves, toasted