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Recipes
Chicken and Dumplings
By nancytripp
by Mike Lata
- 1 pound ricotta
- 1/2 cup plus 2 tablespoons all-purpose flour plus more
- 1 large egg, beaten to blend
- 1 1/4 cups finely grated Parmesan
- 3/4 teaspoon freshly grated nutmeg
- 1/2 tablespoon kosher salt
- 10 cups low-salt chicken broth
- 2 pounds skinless, boneless chicken thighs
- 1/4 cup (1/2 stick) unsalted butter
- 6 tablespoons all-purpose flour
- 2 celery stalks, cut crosswise into 1/4"-thick slices
- 1 carrot, peeled, thinly sliced
- 1 parsnip, peeled, cut into 1/4"-thick rounds
- 1 leek, halved lengthwise, cut crosswise into 1/4"-thick slices
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh chives
- Kosher salt, freshly ground pepper
- Shaved Parmesan
- Special equipment: Cheesecloth (optional)
Slow Cooker Chuck Roast with Molasses and Raisins
By nancytripp
Combine flour, 1 1/2 tsp
- 1/3 cup all purpose flour
- 2 tsp salt, divided
- 1 1/2 tsp black pepper, divided
- 2 pounds boneless beef chuck roast, cut into 1 1/2 inch cubes
- 5 Tbs canola oil, divided
- 2 medium onions, sliced
- 1 can (28 ounces) diced tomatoes, drained
- 1 cup beef broth
- 3 Tbs. molasses
- 2 Tbs cider vinegar
- 4 cloves garlic, minced
- 2 tsp dried thyme
- 1 tsp celery salt
- 1 bay leaf
- 8 ounces baby carrots, cut in half lengthwise
- 2 parsnips, diced
- 1/2 cup golden raisins
- Salt and Pepper
Carrot, Avocado, and Orange Salad
By nancytripp
by April Bloomfield
- 4 medium garlic cloves, smashed and peeled
- Maldon or another flaky sea salt
- 1 1/2 teaspoons cumin seeds, toasted and ground
- 1 1/2 teaspoons coriander seeds, toasted and ground
- 1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on
- 3 tennis-ball-sized oranges
- 3 ripe Hass avocados, chilled
- 2 tablespoons freshly squeezed lemon juice
- A handful of small, delicate cilantro sprigs
Kale Salad
By nancytripp
Stack 8 kale leaves, and roll into tight cylinder
- Add ins:
- Two 12-oz. bunches kale, stems removed
- 1/2 cup lemon juice
- 1/3 cup olive oil
- 2 Tbsp tahini
- 3 cloves garlic, peeled
- 1 cup chopped basil
- 1 cup grated carrots
- 1 cup red pepper, diced
- 1 fresh corn, sliced
- 1/2 cup toasted pine nuts
- 1/2 cup feta cheese
- 1/2 cup chopped cashews
Pumpkin-Pecan Pie with Whiskey Butter Sauce
By nancytripp
by Stephan Pyles
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter (1 stick)
- 3 to 4 tablespoons cold water
- 1 cup cooked pumpkin purée
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 1 large egg, beaten until frothy
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter, softened
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Pinch of ground allspice
- Pinch of ground nutmeg
- 3/4 cup sugar
- 3/4 cup dark corn syrup
- 2 small eggs
- 1 1/2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1 pinch ground cinnamon
- 3/4 cup pecan pieces
- 4 tablespoons unsalted butter (1/2 stick)
- 1/3 cup sugar
- 1 large egg
- 1/2 tablespoon very hot water
- 1/4 cup heavy cream
- 1/4 cup bourbon whiskey
Filet Mignon with horseradish
By nancytripp
Wrap filet with bacon. Pat on the mixture and broil
- Filet Mignon
- Horseradish
- Panko crumbs
- Parmesan cheese
- Salt and Pepper
- Olive Oil
- Bacon
Almond Flour Bread
By nancytripp
In a large mixing bowl, whisk together the flours, sea salt, and yeast
- Yield: 2 8x4 inch loaves
- 4 cups (570 g) bread flour
- 1 cup (90 g) almond flour or almond meal (I used almond meal. The bread will rise more if you use almond flour)
- 2 1/2 teaspoons sea salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups (375 ml) warm water (105 - 115 degrees F)
- 3 tablespoons honey
Buttermilk Biscuits
By nancytripp
Preparation Put oven rack in middle position and preheat oven to 425°F
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup well-shaken buttermilk
- 1 tablespoon milk or cream for brushing biscuits
Chicken in Garlic-Almond Sauce
By nancytripp
by The Bon Appétit Test Kitchen
- 4 tablespoons olive oil, divided
- 1/2 cup slivered almonds
- 2 cups 1/2" cubes crustless white bread
- 4 garlic cloves
- 2 cups low-sodium chicken broth
- 2/3 cup dry Sherry or white wine
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 1/2 teaspoon saffron threads (optional)
- Kosher salt
- 4 chicken legs (thigh and drumstick)
- 1 onion, minced
- 1 tablespoon chopped flat-leaf parsley
Corn Fritters with Spicy Zucchini Salsa
By nancytripp
by Andrea Bemis
- 1 1/2 cups cherry tomatoes, halved lengthwise
- 1 1/2 cups diced zucchini
- 1 medium red onion, diced, divided
- 3 large cloves garlic, finely chopped
- 1 jalapeño chile, seeded and diced
- 1/2 teaspoon sea salt, divided
- 1 1/2 tablespoons extra-virgin olive oil
- Olive oil cooking spray
- 1/2 cup chopped cilantro, divided
- 2 tablespoons fresh lime juice, divided
- 1 cup all-purpose flour
- 1/2 teaspoon ground cumin
- 1/4 teaspoon baking powder
- 1 egg
- 2 cups corn kernels (thawed if frozen)