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Recipes
Croque Madame
By karen1
Heat 3 tablespoons butter in a 2-quart saucepan over medium-high heat
- 7 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk, heated
- 12 ounces gruyere cheese, grated
- 1/2 cup finely grated Parmesan, plus more for sprinkling
- Kosher salt and freshly ground black pepper
- Freshly grated nutmeg
- Twelve 3/4-inch-thick slices pain de mie or Pullman bread, lightly toasted
- 6 tablespoons Dijon mustard
- 12 thin slices baked ham
- 6 eggs
Cipollini Onion and Fennel Pot Roast
By karen1
Recipe courtesy Giada De Laurentiis
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 (5-pound) boneless beef chuck roast
- 1/4 cup extra-virgin olive oil
- 3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
- 3 medium carrots, peeled and chopped into 3/4-inch pieces
- 2 medium fennel bulbs, sliced into 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, crushed
- 1 cup dry sherry
- 4 cups low-sodium beef broth, plus extra, as needed
- 2 dried bay leaves
Homemade Hash Browns
By karen1
Grate the potatoes and onion in a food processor using the grater attachment
- 2 pounds russet potatoes, peeled and cubed
- 1/2 Vidalia onion
- 3 tablespoons freshly chopped chives, plus more for garnish
- 5 slices Canadian bacon, finely chopped
- Salt and freshly ground black pepper
- 2 tablespoons butter, divided
Potato Salad Creamy Not Chunky
By karen1
Cut the potatoes in halves or thirds, then boil until fork tender
- 5 pounds russet potatoes (about 8 medium russets)
- 1 1/2 cups real mayonnaise, plus more if needed
- 4 tablespoons yellow mustard, plus more if needed
- 5 whole green onions, sliced up to the darkest green part
- 2 tablespoons fresh dill, chopped
- 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon paprika
- 10 whole small sweet pickles, sliced
- 2 tablespoons pickle juice
- 6 whole hard boiled eggs, peeled and sliced
Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes
By karen1
Preheat oven to 375 degrees F
- Black Olive Tapenade:
- 1 pint vine cherry tomatoes
- 1/2 cup Orange Chili Oil, recipe follows
- 2 cups pitted Kalamata olives
- 1 big garlic clove
- Small handful fresh tarragon leaves
- Pinch crushed red pepper flakes
- Small handful fresh flat-leaf parsley
- 1 tablespoon red or white wine vinegar
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- White Bean Puree:
- Extra-virgin olive oil
- 3 cloves garlic
- 2 anchovy fillets
- 2 (14-ounce) can white cannellini beans, drained
- 1/2 to 3/4 cup chicken stock, heated
- 2 teaspoons white wine vinegar
- Kosher salt and freshly ground black pepper
- 2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups fresh Israeli arugula leaves, for garnish
- Orange Chili Oil:
- 4 sprigs fresh thyme, leaves chopped
- 2 sprigs fresh rosemary, leaves chopped
- 1 1/2 tablespoons dried red chili flakes
- 5 strips orange peel
- 1 1/2 cup extra-virgin olive oil
Christmas Pasta
By karen1
Recipe courtesy Rachael Ray
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, crushed
- 1 bay leaf, fresh or dried
- 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
- 1/2 pound bulk hot Italian sausage
- 1 pound combined ground beef, pork and veal
- 1 medium carrot, peeled and finely chopped
- 1 rib celery, chopped
- 1 medium onion, chopped
- 1 cup good quality dry red wine
- 1 cup prepared beef stock, paper container or canned
- 2 (32-ounce) cans chunky style crushed tomatoes
- A handful chopped flat leaf parsley leaves
- 1/4 teaspoon (a couple of pinches) allspice or cinnamon
- Coarse salt and black pepper
- 2 pounds penne rigate, cooked to al dente
- Grated Pecorino Romano, as an accompaniment
- Fresh, crusty bread, for mopping
- 3 vine-ripe tomatoes, 1/4-inch thick slices
- 1 pound fresh mozzarella, 1/4-inch thick slices
- 20 to 30 leaves (about 1 bunch) fresh basil
- Extra-virgin olive oil, for drizzling
- Coarse salt and pepper
- 1 (12-ounce) bag semisweet chocolate morsels
- 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (8-ounce) can walnut halves
- 1/2 cup (a couple of handfuls) currants
- 8-inch cake pan, lightly greased with softened butter
- Candied cherries, red and green, for garnish, optional
Pickled Red Onions
By karen1
Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan ov...
- 1 cup red wine vinegar
- 1/4 cup fresh lime juice
- 3 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon black peppercorns
- 1 medium red onion, halved and thinly sliced
Sigrid's Carrot Cake
By karen1
For the cake: Preheat the oven to 350 degrees F
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 whole eggs
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups grated carrots
- Butter, for greasing
- 1 stick butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 pound powdered sugar
- 2 teaspoons vanilla extract
- 1 cup pecans, chopped finely
Waldorf Salad
By karen1
In a bowl combine apple, celery and pecans
- 2 c. diced unpeeled apples
- 1 c. diced celery or little marshmallows
- 1/2 c. coarsley chopped pecans
- 1/4 c. mayonnaise
- 1 tbs. sugar
- 1 tsp. lemon juice
- dash salt
- 1/2 c. whipping cream whipped
- lettuce leaves
- Variation - omit cream and sugar, increase mayonaise to 1/2 cup.
Szechuan Noodles with Chicken and Broccoli
By karen1
Preheat the oven to 350 degrees F
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 bunch broccoli, cut into florets and stems discarded
- 6 garlic cloves, chopped
- 1/4 cup fresh ginger, peeled and chopped
- 1/2 cup vegetable oil
- 1/2 cup tahini (sesame paste)
- 1/2 cup smooth peanut butter
- 1/2 cup good soy sauce
- 1/4 cup dry sherry
- 1/4 cup sherry vinegar
- 1/4 cup honey
- 1/2 teaspoon Asian hot chili oil
- 2 tablespoons dark toasted sesame oil
- 1/8 teaspoon ground cayenne pepper
- 1 pound spaghetti
- 4 scallions, sliced diagonally (white and green parts)
- 1 yellow bell pepper, julienned
- 1 red bell pepper, julienned