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Crustless Pizza

Crustless Pizza

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Preheat the oven to 400 degrees F

  • 1 egg
  • 2/3 cup all-purpose flour
  • Salt
  • 1 cup whole milk
  • Butter, for pie dish
  • 1 cup grated Cheddar
  • 2 ounces small chorizo or pepperoni slices, about 3/4-inch diameter, optional
  • Special equipment: 1 round ovenproof pie dish, 8 or 9 inches in diameter
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Roasted Branzino with Lemons

Roasted Branzino with Lemons

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Put an oven rack in the lower 1/3 of the oven

  • 2 teaspoons olive oil
  • 8 ounces pancetta, diced into 1/4-inch pieces
  • Vegetable oil cooking spray
  • 2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted
  • Kosher salt and freshly ground black pepper
  • 2 lemons, zested
  • 1/4 cup roughly chopped fennel fronds
  • 2 tablespoons chopped fresh thyme leaves
  • 2 lemons, thinly sliced
  • 1 medium bulb fennel, thinly sliced
  • 1/2 cup white wine
  • 2 tablespoons chopped fresh flat-leaf parsley
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Greek Orzo Salad with Mustard-Dill Vinaigrette

Greek Orzo Salad with Mustard-Dill Vinaigrette

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Directions Bring 8 cups of cold, salted water to a boil in a medium saucepan

  • Kosher salt
  • 1 cup orzo
  • 1 tablespoon Dijon mustard
  • 1/4 cup white wine vinegar
  • Freshly ground black pepper
  • 1/2 cup olive oil
  • 3 green onions, thinly sliced
  • 1 cup grape or cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1/2 pound feta cheese, crumbled
  • 1/4 cup chopped fresh dill
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Dill Fingerling Potatoes

Dill Fingerling Potatoes

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Melt the butter in a Dutch oven or large heavy-bottomed pot

  • 2 tablespoons unsalted butter
  • 1 1/4 pounds fingerling potatoes, rinsed but not peeled
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons chopped fresh dill
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Gravy

Gravy

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2002, Barefoot Contessa Family Style,, All Rights Reserved

  • 1/4 pound (1 stick) unsalted butter
  • 1 1/2 cups chopped yellow onion (2 onions)
  • 1/4 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Defatted turkey drippings plus chicken stock to make 2 cups, heated
  • 1 tablespoon Cognac or brandy
  • 1 tablespoon white wine, optional
  • 1 tablespoon heavy cream, optional
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Shrimp Mashed Potatoes

Shrimp Mashed Potatoes

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Recipe courtesy Giada De Laurentiis

  • 2 pounds medium-size Yukon gold potatoes, peeled and diced
  • 6 tablespoons unsalted butter, at room temperature
  • 2 cloves garlic, peeled
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1/4 to 1/2 cup half-and-half, at room temperature
  • 2 small lemons, zested
  • 2 1/2 teaspoons chopped fresh chives
  • 2 1/2 teaspoons chopped fresh Italian parsley
  • 2 1/2 teaspoons chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, at room temperature
  • 12 ounces medium shrimp (about 30 per pound), peeled and deveined
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
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Sweet and Sticky Pork Ribs

Sweet and Sticky Pork Ribs

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Directions For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary

  • 3 pounds pork spareribs
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup balsamic vinegar
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tablespoons whole grain mustard
  • 1 tablespoon molasses
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons hot sauce
  • 1/4 teaspoon kosher salt
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Turkey Milanese

Turkey Milanese

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Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick

  • 1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 3 eggs, beaten
  • 2 cups Italian-seasoned bread crumbs
  • 1/3 cup olive oil, plus extra for drizzling
  • 5 cups (5 ounces) baby arugula
  • 2 cups (10 ounces) cherry tomatoes, halved
  • 1 (2-ounce) block Parmesan
  • Lemon wedges
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Crab Hash and Poached Eggs with Spinach and Whole Grain Mustard Sauce

Crab Hash and Poached Eggs with Spinach and Whole Grain Mustard Sauce

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Sauce: Boil cream in heavy medium saucepan over medium-high heat until reduced to 1 cup, watching closely and adjus...

  • Sauce
  • 2 cups heavy whipping cream
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons whole grain mustard
  • Eggs
  • 1 teaspoon distilled white vinegar
  • 8 large eggs
  • Hash
  • 1 pound red-skinned potatoes, halved
  • 2 teaspoons plus 3 tablespoons olive oil, divided
  • 1/2 cup fennel bulb, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup onion, chopped
  • 1/2 pound lump crab meat
  • 1 1/2 1½ teaspoon fresh thyme, chopped
  • 1 1/2 1½ teaspoon fresh tarragon, chopped
  • 1/3 cup shallots, minced
  • 1 garlic clove, minced
  • 2 5-ounce bags fresh baby spinach
  • 2 tablespoons (1/4 stick) butter
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Rosemary White Bean Soup

Rosemary White Bean Soup

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In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or o...

  • 1 pound dried white cannellini beans
  • 4 cups sliced yellow onions (3 onions)
  • 1/4 cup good olive oil
  • 2 garlic cloves, minced
  • 1 large branch fresh rosemary (6 to 7 inches)
  • 2 quarts chicken stock
  • 1 bay leaf
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
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