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Recipes
Guacamole
By nancytripp
In small bowl, mash avocados with a fork or potato masher to make a slightly chunky mixture
- 2-3 fully ripened Hass avocados
- 1 tbsp minced onion
- 1/4 tbsp salt
- jalapeño
Pork Tenderloin with Pears and Shallots
By nancytripp
Recipes & Menus / Recipes Pork Tenderloin with Pears and Shallots Pear nectar gives the sauce a sweet, luscious f...
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
- 1 1 1/4-pound pork tenderloin
- 3 large shallots, each cut into 6 wedges through stem end, peeled
- 3 unpeeled small Bosc or Anjou pears, quartered, cored
- 4 teaspoons butter, room temperature
- 2 teaspoons all purpose flour
- 1 1/2 cups low-salt chicken broth
- 3/4 cup pear nectar
Roasted Corn with Manchego & Lime
By nancytripp
by Jean-Georges Vongerichten and Dan Kluger
- 6 ears of sweet yellow corn, unhusked
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons (1/4 stick) unsalted butter
- Kosher salt
- freshly ground black pepper
- 1 jalapeño, seeded, finely diced
- 1/2 teaspoon crushed red pepper flakes
- 1 lime, cut into 4 wedges
- 1 cup finely grated Manchego cheese
- 1/4 cup thinly sliced chives
- 2 teaspoons finely grated lime zest
- ingredient info: Manchego cheese is sold at better supermarkets and at specialty foods stores.
Seared Scallops with Spicy Honey-Citrus Glaze on Celery Salad
By nancytripp
For glaze: Stir all ingredients in small saucepan over medium heat until heated through
- Glaze:
- 1/2 * 1/2 cup orange blossom honey
- 1/4 * 1/4 cup fresh orange juice
- 4 * 4 teaspoons finely grated lemon peel
- 2 * 2 teaspoons finely grated lime peel
- 1 1/2 * 1 1/2 teaspoons hot chili sauce (such as sriracha)*
- Salad:
- 2 * 2 cups finely chopped celery (about 4 large stalks)
- 1 * 1 cup finely chopped red bell pepper (about 1 medium)
- 1 * 1 cup finely chopped orange bell pepper (about 1 medium)
- 1/4 * 1/4 cup apple cider vinegar
- Scallops:
- 3 * 3 tablespoons butter
- 2 * 2 tablespoons extra-virgin olive oil
- 2 * 2 garlic cloves, minced
- 12 * 12 large sea scallops, side muscle removed
- * Chopped fresh chives
Chicken Marbella
By nancytripp
In large bowl, combine chicken quarters, garlic, oregano, pepper, coarse salt to taste, vinegar, olive oil, prunes,...
- 4 chickens, 2.5 lbs each, quartered
- One head garlic, peeled and finely pureed
- 1/4 c. dried oregano
- Coarse salt and freshly ground black pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with bit of juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup Italian parsley or fresh cilantro, finely chopped
Bacon and Swiss Chard Pasta
By nancytripp
by The Bon Appétit Test Kitchen
- 1 pound linguine
- 12 ounces bacon, cut crosswise into 1/2-inch slices
- 1 very large red onion, halved, sliced (about 6 cups)
- 2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 2/3 cup grated Parmesan cheese
Zucchini Cornbread
By nancytripp
by Sara Dickerman
- 1/2 cup (1 stick) unsalted butter plus more for pan
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 large zucchini (about 10 ounces)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 3/4 cup medium-grind cornmeal
Sausage-Stuffed Mushrooms
By nancytripp
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, ...
- Italian hot sausages, casings removed
- dried oregano
- freshly grated Parmesan cheese (about 3 ounces)
- Worcestershire sauce
- garlic powder
- 8-ounce package cream cheese, room temperature
- large egg yolk
- Olive oil
- large (about 2-inch-diameter) mushrooms, stemmed
- dry white wine
Skillet Mac and Cheese
By nancytripp
by Ellie Krieger
- 2 cups 1-inch-wide cauliflower florets
- 1 1/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs
- 3 tablespoons freshly grated Parmesan cheese
- 2 teaspoons olive oil
- 3 cups cold low-fat (1%) milk
- 3 tablespoons all-purpose flour
- 1 1/4 cups shredded extra-sharp cheddar cheese (5 ounces)
- 1/4 cup shredded Gruyère cheese (1 ounce)
- 2 teaspoons mustard powder
- 3/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 6 ounces (1 1/2 cups) wholegrain elbow macaroni, cooked for 3 minutes less than the package directions (about 3 cups cooked)
- Nonstick cooking spray
Stuffed Veal Roast
By nancytripp
by Susie Fishbein
- 5 medium white button mushrooms
- 1/2 (10-ounce) box frozen chopped spinach, defrosted
- 3 sprigs fresh rosemary
- 10 ounces large pimiento-stuffed green olives
- Zest of 1 orange
- Zest of 1 small lemon
- 1 (3-pound) veal roast, netted and tied
- Fine sea salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons honey
- 6 tablespoons apricot preserves
- 2 teaspoons imitation mustard