Karen1's profile page
Recipes
Grilled Herb Shrimp
By karen1
2001, Barefoot Contessa Parties!
- 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
- 3 cloves garlic, minced
- 1 medium yellow onion, small-diced
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1 lemon, juiced
Lightly Wilted Spinach Salad
By karen1
Recipe copyright, Alex Guarnaschelli
- 1 tablespoon plus 2 teaspoons canola oil
- 1 small red onion, peeled and grated on a cheese grater
- 1 clove garlic, peeled and lightly smashed
- Kosher salt
- 1/4 cup apple cider vinegar
- 3/4 pound spinach leaves, stemmed, washed and dried
- 3 eggs, hard boiled, peeled and chopped
Broccoli with Sauce
By karen1
Mix all together and heat until butter melts
- 2 tablespoons butter
- 2 tablespoon olive oil
- 1 1/2 teaspoons worschetshire
- 1 teaspoon mustard
- 1 tablespoon vinegar
- salt, pepper and red pepper to taste
Reverse Seared Ribeye
By karen1
Preheat the oven to 225 degrees F
- 2 large bone-in rib-eyes, at room temperature
- Kosher salt and freshly cracked black pepper
- 2 tablespoons canola or grapeseed oil
- 4 tablespoons (1/2 stick) unsalted butter
Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney
By karen1
For the bocconcini: Drain the bocconcini and pat dry with paper towels
- Chutney:
- 16 (1-inch diameter) balls bocconcini mozzarella cheese
- 2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 eggs, beaten
- 3 cups seasoned Italian-style bread crumbs
- Vegetable oil, for frying
- 8 cloves garlic
- 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/2 cup red wine vinegar
- 1/4 cup sugar
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can diced tomatoes
Green Bean Casserole with Artichokes
By karen1
Preheat oven to 350 degrees
- Topping:
- 1 1/2 pounds green beans drained
- 1 can cream of mushroom soup
- 1/3 can artichokes drained
- 2 tablespoons worceteshire sauce
- 1/4 cup grated cheese
- 1/4 cup bermuda onion minced
- 1 tablespoon garlic powder
- Bread crumbs, french fried onion rings butter
Chunky Guacamole
By karen1
Halve and pit the avocados
- 4 ripe avocados
- 3 limes, juiced
- 1/2 red onion, chopped
- 1 garlic clove, minced
- 2 serrano chiles, sliced thinly
- 1 big handful fresh cilantro, finely chopped
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Garden Pasta Salad
By karen1
cook pasta until al dente, rinse under cold water and drain
- 16 ounce tri-color spiral pasta
- 1/2 c. thinly sliced carrots
- 2 stalks celery chopped
- 1/2 c. each red, yellow, green bell pepper
- 1 pt. grape tomatoes halved
- 1/2 c. chopped green onion
- 16 ounce bottle italian dressing
- 1/2 c. grated parmesan
Snickerdoodles
By karen1
Preheat the oven to 400 degrees F
- 1/2 cup salted butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups plus 2 tablespoons sugar
- 2 medium eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
CBLT'S
By karen1
2009, Ina Garten, All Rights Reserved
- 12 thick-cut slices smoked bacon
- 1/2 cup good mayonnaise (recommended: Hellman's)
- 1/2 cup ketchup
- 8 slices good white bakery bread, cut 1/2-inch thick
- 4 to 8 tender green lettuce leaves, washed and spun very dry
- 2 large ripe tomatoes, thickly sliced
- Kosher salt and freshly ground black pepper
- 1 rotisserie chicken