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Recipes
Green Beans with Blackened Sage and Hazelnuts
By nancytripp
by Jennifer Iserloh
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 cup chopped fresh sage
- 3 cloves garlic, finely chopped
- 2 pounds green beans, trimmed
- 1/2 teaspoon salt
- 1/4 cup hazelnuts, chopped
Fragrant Orange Chicken with Scallion Mashed Potatoes
By nancytripp
1. Place the chicken in a large bowl
- 1 * 1 chicken, cut in 10 pieces
- * Zest and juice of 3 oranges
- 1/4 * 1/4 cup honey
- 3 * 3 tablespoons soy sauce
- 2 * 2 tablespoons olive oil
- 2 * 2 teaspoon finely minced garlic
- 1/4 * 1/4 teaspoon red pepper flakes
- * Salt and black pepper
- 2 * 2 tablespoons cilantro
Smoked Asparagus Soup
By nancytripp
Presoak a cup of applewood chips in water for one hour, then drain
- 3 lbs asparagus, rinsed
- 4 tbsp unsalted butter
- 1 cup chopped shallots
- 1 cup chopped leeks, whites only, well rinsed
- 1 tbsp minced garlic
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 8 cups no-salt-added chicken broth
- 1/2 cup heavy cream
- 1 / cup shaved or finely grated Parmigiano-Reggiano
Spicy Grilled Chicken and Green Onions
By nancytripp
Prepare barbecue (medium-high heat)
- 2 tablespoons vegetable oil
- 1 tablespoon hot pepper sauce
- 2 teaspoons honey
- 1 teaspoon paprika
- 7 green onions
- 2 skinless boneless chicken breast halves
BBQ Crock Pot Pork Recipe
By nancytripp
Cooking in the crock pot is awesome
- 1 pork shoulder, cut into 3 pieces
- 1 teaspoon cayenne
- 1 Tablespoon garlic, minced
- 1 onion, medium dice
- 2 Tablespoon molasses
- 1/4 cup ketchup
- 1 Tablespoon soy sauce
- 1 cup chicken stock
Crock Pot Shepard's Pie Recipe
By nancytripp
Made in the crock pot and delicious!!
- 1 pound Ground Sausage
- 2 cup Frozen Peas & Carrots
- 24 ounce Mashed Potatoes
- 12 ounce Beef Gravy
Red Cabbage Salad with Warm Pancetta-Balsamic Dressing
By nancytripp
by Maria Helm Sinskey
- 1/4 cup dried currants
- 3 tablespoons balsamic vinegar
- 6 cups thinly sliced red cabbage (from about 1/2 medium head)
- 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped
- 1 tablespoon finely chopped shallot
- 1 tablespoon extra-virgin olive oil
- 1/2 cup whole almonds, toasted, coarsely chopped
- 1/4 cup chopped fresh Italian parsley
Perfect Pie Crust
By nancytripp
Step 1 Hand Method: In a large bowl, sift the flour and salt
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3 tablespoons margarine or chilled vegetable shortening
- 1/4 cup ice water
Blueberry-Ginger Double-Crust Pie
By nancytripp
Preheat oven to 350°. Roll out a disk of dough on a lightly floured surface to a 13" round
- Flakiest Pie Crust
- All-purpose flour (for surface)
- granulated sugar
- cornstarch
- finely grated lime zest
- finely grated peeled ginger
- Pinch of kosher salt
- fresh blueberries (about 6 cups)
- fresh lime juice
- large egg
- demerara sugar
Red Wine-Braised Shortribs
By nancytripp
Jenny Rosenstrach and Andy Ward
- 5 pound bone-in beef short ribs, cut crosswise into 2" pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 medium onions, chopped
- 3 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups low-salt beef stock