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Recipes
Sun-dried Tomato Dip
By karen1
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved
- 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup good mayonnaise
- 10 dashes, hot red pepper sauce
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 scallions, thinly sliced (white and green parts)
La Fraise
By karen1
In a food processor, combine the strawberries, sugar and vanilla bean
- 1/2 pint fresh strawberries, stemmed and hulled, plus a few more for garnishing
- 2 tablespoons granulated sugar (or more depending on sweetness of berries)
- 1/2 vanilla bean, split
- 1 bottle very cold rose Champagne
Chicken Saute Mediterranean
By karen1
Sprinkle breast halves with salt and pepper; press herbs into chicken
- 1 package PERDUE FIT & EASY Boneless, Skinless Chicken Breasts
- Salt and ground pepper to taste
- 1 1/2 teaspoons Italian herb seasoning
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 1/2 tablespoons chopped sun-dried tomatoes
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (16 ounces) Great Northern or cannellini beans, drained and rinsed
Guacamole No Tomato
By karen1
Get everything, except the avocados, prepped when you get home
- 3 ripe avocados
- Scant teaspoon salt
- 3 to 4 limes, juiced, to taste
- 4 tablespoons fresh cilantro, chopped
- 1/2 fresh green chili, or to taste, minced
- 4 scallions (white and green parts), finely sliced
- # 2
- 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
Lady and Sons Asparagus Sandwich
By karen1
Recipe courtesy Paula Deen
- 8 to 10 fresh asparagus spears, washed and trimmed
- 2 tablespoons butter, divided
- Salt and pepper or lemon pepper
- 2 slices pumpernickel bread
- 2 slices Jack cheese
- 1 or 2 tablespoons Thousand Island Dressing, recipe follows
- 3 slices red onion, cut into rings
- Pickle slices or fresh parsley, for garnish, optional
Apple Brown Betty
By karen1
2011 Ree Drummond, All Rights Reserved
- 1 1/2 to 2 sticks salted butter, cut into pieces, plus more for greasing
- 8 slices hearty wheat bread, diced
- 3 apples, preferably Granny Smith, peeled, cored and diced
- 1 1/2 packed cups brown sugar, plus more if needed
Turkey and Spinach Taquitos
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 3 tablespoons extra-virgin olive oil
- 1 large onion, minced
- 1 tablespoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground turkey
- 1 tablespoon ground cumin
- 2 packed cups baby spinach leaves, chopped
- 1 can black beans, rinsed and drained
- 1 cup mascarpone, at room temperature (8 ounces)
- Eight een 6 1/2-inch-diameter extra-thin or regular corn tortillas
- 1/4 cup extra-virgin olive oil
- 1 cup shredded white or extra sharp Cheddar (4 ounces)
- Serving suggestion: salsa or guacamole
Sweet and Savory Root Vegetable Stuffing
By karen1
Cook's Note: To clean leeks, slice lengthwise and run under water, making sure to get between the layers
- 5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces)
- 3 tablespoons extra-virgin olive oil
- 4 medium carrots, peeled and cut into 1/2-inch cubes
- 3 medium parsnips, peeled and cut into 1/2-inch cubes
- 2 large leeks, white and pale green parts only, thinly sliced
- One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh thyme leaves
- 1 teaspoon ground allspice
- Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes
- Zest of 1 large lemon 8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups)
- 3 large eggs, at room temperature, beaten
- 1 1/4 cups (6 ounces) dried cranberries
- 1/4 cup frozen apple juice concentrate, thawed
- 3/4 cup vegetable stock
- 5 ounces (about 2/3 cup) goat cheese, coarsely crumbled, optional
Spaghetti al Melone
By karen1
Bring a large pot of salted water to a boil over high heat
- 1 pound spaghetti pasta
- 1 1/2 cups grated Parmesan
- 1 (2 pound) cantaloupe, peeled, seeded, and cut into 1-inch pieces to yield about 4 cups
- 1 cup heavy whipping cream
- 1/2 stick (4 tablespoons) unsalted butter, diced into 1/2-inch pieces, at room temperature
- 1/4 cup whiskey
- 2 tablespoons fresh lemon juice (from 1/2 large lemon)
- 1 tablespoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
Apple Maple Breakfast Sausage
By karen1
Combine first 6 ingredients in large bowl
- 2 Lb. ground pork
- 2 Tbsp. maple syrup
- 2 Tsp. finely chopped sage
- 1 1/2 Tsp. salt
- 1 1/2 Tsp. freshly ground pepper
- 1 gala apple, peeled, cored and finely chopped
- 1 Tbsp. canola oil