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Recipes
Speedy Baked Ziti
By karen1
Doctoring good-quality jarred tomato sauce, like Raoâs, with ground meat, onion, garlic and spices makes this ...
- 1 pound ziti or penne
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 pound lean ground sirloin
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon smoked paprika
- Salt
- One 24-ounce jar marinara sauce (3 cups)
- 1 1/2 cups fresh ricotta (about 12 ounces)
- 1/2 pound packaged mozzarella, shredded
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Stuffed French Toast with Fresh Strawberry Jam and Blueberries
By karen1
Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that you...
- Strawberry Jam:
- 1 loaf braided challah bread, cut into 6 (1 1/2-inch thick) slices
- 8 ounces cream cheese, softened
- 1/4 cup Strawberry Jam, recipe follows
- 1/2 teaspoon lemon zest
- 1/2 cup fresh blueberries, plus more for garnish
- 1 cup whole milk
- 1 tablespoon unsalted butter, melted, plus 2 tablespoons not melted
- 1 tablespoon brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 3 large eggs
- Powdered sugar, for dusting
- Maple syrup, for serving
- 3 cups fresh strawberries, hulled and sliced (about 1 pound)
- 1 cup sugar
- 1 medium lemon, juiced (about 2 to 3 tablespoons)
Shrimp and Beef Skewers with Soy and Scallion Butter
By karen1
Recipe courtesy Giada De Laurentiis
- 2 sticks unsalted butter, at room temperature
- 5 scallions, pale green and white parts only, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1/3 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 8 ounces (about 12) medium-size button or cremini mushrooms, halved
- 1 pound (about 28) large shrimp, peeled and deveined
- 1 pound sirloin steak, about 3/4-inch thick, cut into 28 (1-inch) pieces
- 20 (6 to 8-inch) wooden skewers, soaked in water for 30 minutes to prevent scorching
Peartini
By karen1
In a small saucepan, combine the sugar and 1/2 cup water over medium heat
- 1 cup sugar
- 1 cup vodka
- 1/4 cup dry vermouth
- 1/4 cup fresh lime juice (from 3 large limes)
- Two 8-ounce ripe pears, such as Comice, peeled, stemmed, cored and cut into 1-inch pieces
- Ice
- 1/2 unpeeled pear, cored and cut into 1/4-inch-thick slices, for garnish
Roasted Root Vegetable Salad
By karen1
Preheat the oven to 400 degrees F
- 18 red pearl onions, peeled
- 2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
- 2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon herbes de Provence
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- One 5-ounce bag baby arugula
- 1 ripe pear, halved, cored, cut into thin wedges
- Apple Cider Vinaigrette, recipe follows
- 1/2 cup chopped walnuts, toasted
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Lemon-Mustard Potato Salad
By karen1
Place an oven rack in the center of the oven
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Zest of 1 large lemon
- 1 1/2 pounds baby red skinned potatoes, halved
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 yellow or red bell pepper, cored, seeded and cut into thin strips
- 4 cups arugula (about 4 ounces)
- 1/4 cup (2 ounces) crumbled gorgonzola cheese, optional
- 1/4 cup chopped walnuts, toasted, optional
Tomato Feta Pasta Salad
By karen1
2009, Ina Garten, All Rights Reserved
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound good feta cheese, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley, chopped
Tuscan Salad
By karen1
Bring a medium pot of salted water to a boil over high heat
- 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
- 1 head Romaine lettuce, torn
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup pitted black olives
- 1/2 red onion, cut into slivers
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 ounce shaved Parmesan (about 1/2 cup)
Chicken and Arugula Pita Pockets
By karen1
Preheat the oven to 300 degrees F
- 2 whole-wheat pitas, halved and opened
- 1/4 cup mayonnaise
- 1 teaspoon lemon zest
- 1/2 cup Arugula Pesto, recipe follows
- 2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces
- 8 cherry tomatoes, quartered
- 1 cup arugula
Pollo alla Cacciatora
By karen1
Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minu...
- 1 tablespoon garlic oil
- 1/2 cup pancetta cubes
- 6 scallions, finely sliced
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 pound chicken thigh fillets, each cut into 4 pieces
- 1/2 teaspoon celery salt
- 1/2 cup white wine
- 1 (14-ounce) can chopped tomatoes
- 2 bay leaves
- 1/2 teaspoon sugar
- 1 (14-ounce) can cannellini beans, optional