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Recipes
Jalapeño Crab Cakes with Slaw and Salsa
By nancytripp
Line rimmed baking sheet with waxed paper
- 1 * 1 pound fresh crabmeat, picked over, patted dry
- 1 1/3 * 1 1/3 cups panko (Japanese breadcrumbs)*
- 2 * 2 tablespoons chopped seeded jalapeño chiles (1 to 2 large)
- 1 1/2 * 1 1/2 teaspoons coarse kosher salt
- 4 * 4 large eggs, beaten to blend
- 1/4 * 1/4 cup canola oil or other vegetable oil
- 4 * 4 cups (about 6 ounces) coleslaw mix
- 2/3 * 2/3 cup purchased salsa
- 1/3 * 1/3 cup sour cream
- * Lime wedges
Caramelized-Apple and Pecan Pie
By nancytripp
by Nancy Oakes and Pamela Mazzola
- 2 cups all purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 5 tablespoons (about) chilled orange juice, divided
- 1 large egg white, beaten to blend
- 1 1/2 cups (packed) golden brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, diced
- 3 Albemarle Pippin apples or Fuji apples (1 1/2 to 1 3/4 pounds), peeled,quartered, cored
- 3/4 cup sugar
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 1/4 cup light corn syrup
- 2 teaspoons vanilla extract
- 1 1/2 cup coursely chopped pecans, toasted
Pancetta and Taleggio Lasagna with Treviso
By nancytripp
Recipes & Menus / recipes Pancetta and Taleggio Lasagna with Treviso This casual, kid-friendly main is great for ...
- 3 tablespoons extra-virgin olive oil
- 8 ounces thinly sliced pancetta (Italian bacon), chopped
- 2 cups thinly sliced celery hearts
- 1 2/3 cups chopped onion
- 1 pound Treviso radicchio or red endive (4 medium heads), quartered lengthwise, cored, then cut on diagonal into thin strips (about 6 cups), divided
- 3 teaspoons chopped fresh thyme, divided
- 1 garlic clove, finely chopped
- 9 lasagna noodles (each 7x3 inches)
- 1/4 cup (1/2 stick) unsalted butter
- 2 1/2 tablespoons all purpose flour
- 2 cups whole milk
- Pinch of ground nutmeg
- Pinch of ground white pepper
- 12 ounces Taleggio cheese,* rind removed, cheese cut into 1/2-inch cubes
- 1/2 cup finely grated Parmesan cheese, divided
- 2 tablespoons coarse dry breadcrumbs (preferably from crustless Italian bread)
- Olive oil
Rhubarb pie recipe
By nancytripp
Blend sugar, flour, nutmeg and butter
- 1 1/2 cups sugar
- 3 tablespoons flour
- 1/2 teaspoon nutmeg
- 1 tablespoon butter
- 2 eggs
- 3 cups chopped rhubarb
- Unbaked pastry shell - (use recipe from food processor cook book)
- Preheat oven to 450° F.
Chicken with sausage, white wine and artichokes
By nancytripp
Serves 6-8
- 4 Italian sausages, sweet or hot, about 1 pound in weight
- 2 tablespoons olive oil
- 1/2 cup flour
- Salt and pepper
- 3 pounds chicken thighs, bone in and skin on (about 8 large thighs)
- 1 large shallot, peeled and thinly sliced
- 3 cloves garlic, peeled and smashed
- Pinch red pepper flakes
- 1 cup dry white wine
- 1 large sprig rosemary
- 1 cup chicken stock
- 1 12-ounce jar marinated artichoke hearts, drained
- 1 lemon
Savory Spring Vegetable and Goat Cheese Tart
By nancytripp
by The Bon Appétit Test Kitchen
- 1 store-bought pie crust
- All-purpose flour (for surface)
- 2 bunches asparagus (about 1 1/4 pounds total), trimmed, peeled if thick
- 5 spring onions or 12 scallions
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 tablespoons unsalted butter
- 8 ounces soft fresh goat cheese
- 1/4 cup crème fraîche
- 1/4 cup heavy cream
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon minced fresh chives
- 2 teaspoons minced fresh tarragon
- 3 large eggs
- Special equipment: A 10" tart pan with removable bottom
Pesto-Topped Grilled Summer Squash
By nancytripp
Preparation Preheat grill to medium-high
- Ingredients
- 1/2 cup chopped fresh basil
- 1/4 cup toasted pine nuts, (see Tip)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon grated Parmesan cheese
- 1 clove garlic, minced
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 2 medium summer squash, (about 1 pound), sliced
- diagonally 1/4 inch thick
- Canola or olive oil cooking spray
- Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Kale Salad
By nancytripp
In a bowl, whisk juice, shallot, honey, salt and pepper flakes
- Juice of 1/2 lemon
- 1/2 shallot, chopped
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 2 bunches kale, stems removed, leaves shredded
- 2 tbsp extra virgin olive oil
- 1/3 cup sliced almonds
- 8 dates, pitted and chopped
- 1 1/2 oz. Parmesan, shaved with peeler
Herbed Roast Beef In Salt Crust
By nancytripp
Serves 10 adults
- 1/3 C Olive Oil
- 1/4 C Onion -- Grated
- 1 Tsp Garlic Salt
- 1 Tsp Basil -- Dried
- 1/2 Tsp Marjoram -- Dried
- 1/2 Tsp Thyme -- Dried
- 1/4 Tsp Pepper
- 6 Lb Roast Beef -- See Note
- 3 Lb Kosher Salt -- See Note
- 1 1/4 C Water
Walnut and Herb-Stuffed Salmon with Spicy Tahini Sauce
By nancytripp
by Suzanne Husseini
- 1 1 to Two 1 lb salmon fillets, skin on, center-cut and trimmed to be the same size
- 1 1 1 tsp cinnamon
- 1/2 1/2 1/2 cup walnuts, toasted
- 4 4 4 cloves garlic, minced
- 1/2 1/2 1/2 cup fresh cilantro, chopped coarsely
- 1/2 1/2 1/2 cup flat-leaf parsley, chopped coarsely
- 1/2 of 1/2 lemon
- 1 Zest of 1 lemon
- 4 4 4 hot red chilies, seeded and chopped
- 1 1 1 tsp paprika
- 1 1 1 tsp cumin
- 1/4 1/4 1/4 cup extra virgin olive oil
- Salt and pepper
- Kitchen twine