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Recipes
Sunflower Seed Pesto
By nancytripp
Rinse sunflower seeds, put in a small bowl or jar, and add cold water to cover seeds by 1 inch
- raw shelled sunflower seeds
- small garlic clove
- (packed) arugula leaves
- (packed) fresh basil leaves
- extra-virgin olive oil
- honey
- finely grated lemon zest
- fresh lemon juice
- Kosher salt
Basil Pesto
By nancytripp
Blend first three ingredients in food processor
- 3 cups dry tightly packed basil leaves
- 5 small to medium cloves garlic
- 3/4 cup olive oil
- 1/2 cup lightly toasted pine nuts
- 2 cups parmesan cheese
- zest of 2 lemons
- 1/2 - 3/4 tsp salt
Turnip and Kale Gratin
By nancytripp
Preparation Bring garlic, cream, and thyme to a bare simmer over medium heat
- 5 garlic cloves, thinly sliced
- 2 cups heavy cream
- 1/2 teaspoon dried thyme
- 2 tablespoons unsalted butter, divided
- 3 medium onions, thinly sliced
- Kosher salt
- 3 bunches Tuscan kale, ribs and stems removed, leaves torn
- 4 medium turnips (about 1 3/4 pounds total), trimmed, peeled, cut into 1/2-inch pieces
- 3 large eggs, beaten to blend
- 4 ounces Fontina cheese, grated (about 1 cup)
- 1 ounce Parmesan, finely grated (about 1 cup)
- 8 ounces day-old white country-style bread, cut into 1/2-inch pieces
- Freshly ground black pepper
Nutritional Facts
By nancytripp
Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month
- Total Time: 1 hour
- 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
- 1 teaspoon extra-virgin olive oil
- 8 ounces mushrooms, sliced
- 1/4 cup sliced scallions
- 1/4 cup shredded Swiss cheese
- 1 teaspoon freshly ground pepper
- 5 eggs
- 3 egg whites
- 1 cup 1% milk
Lemon Crème Brûlée Tart
By nancytripp
For crust: Combine flour, sugar, and salt in processor; blend 5 seconds
- 1 cup all purpose flour
- 1/4 cup powdered sugar
- Pinch of salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 4 teaspoons (or more) chilled whipping cream
- 1 egg white, beaten to blend
- 3/4 cup plus 2 tablespoons sugar
- 3/4 cup whipping cream
- 4 large egg yolks
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon (packed) finely grated lemon peel
- Lemon slices (optional)
Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash
By nancytripp
by Molly Stevens
- 1 cup celery leaves
- 3 whole cloves
- 2 Turkish bay leaves
- 2 cardamom pods
- 1 garlic clove, peeled
- 1/4 teaspoon whole black peppercorns
- 1 3 1/2- to 3 3/4-pound flat-cut beef brisket
- 2 pounds bone-in beef short ribs (about 6 medium)
- 1 medium onion, peeled
- 1 tablespoon coarse kosher salt
- 4 cups 1- to 1 1/2-inch cubes peeled celery root (celeriac; about 1 large)
- 4 cups 3/4-inch cubes peeled trimmed rutabaga (about 2 large)
- 2 1/2 cups 1 1/2-inch cubes peeled Yukon Gold potatoes (about 1 pound)
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 3 tablespoons prepared white horseradish
- 3 tablespoons Dijon mustard
- 3 tablespoons (packed) golden brown sugar
- Special equipment: Cheesecloth
Baked Yams with Ginger-Molasses Butter
By nancytripp
Recipes & Menus / Recipes Baked Yams with Ginger-Molasses Butter 6 servings Recipe by Kristine Kidd Photograph
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 tablespoons (packed) golden brown sugar
- 1 tablespoon mild-flavored (light) molasses
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- 3 tablespoons minced crystallized ginger
- 6 8-ounce yams (red-skinned sweet potatoes), rinsed, patted dry
Ginger Shortbread
By nancytripp
Preheat oven to 325- 350 was too high? Grease 8x8 pan with butter Combine sugar, rind and honey in food processor ...
- 3/4 cup sugar
- grated rind of one orange
- 2 Tbsp honey
- 2 sticks cool unsalted butter, cut into pieces
- 1 3/4 cup flour
- 3/4 cup rolled oats
- 2 tsp powdered ginger
- 1/3 cup candied ginger cut into small pieces
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- sugar for sprinkling - optional
Almond Key Lime Bars
By nancytripp
Heat oven to 350°F. Line a 13x9-inch baking pan with foil
- Whipped Topping, (optional):
- 1/2 cup plus 3 tablespoons sliced toasted almonds
- 3/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
- 1/2 cup key lime juice or regular lime juice
- 3 large egg yolks, beaten
- 1 teaspoon grated lime peel
- 3 drops green food coloring, if desired
- 1 cup heavy cream
- 4 ounces mascarpone cheese or cream cheese, softened
- 1/4 cup powdered sugar
Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote
By nancytripp
Recipes & Menus / Recipes Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote Orange-flav...
- 3 medium or 4 small blood oranges
- 2 1/2 cups (or more) water
- 1 cup sugar
- 2 tablespoons Grand Marnier or other orange-flavored liqueur
- 2 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pound bittersweet chocolate (do not exceed 61% cacao), chopped
- 1 cup (2 sticks) unsalted butter, cut into 8 pieces
- 1 1/4 cups sugar
- 1 cup (packed) golden brown sugar
- 1 tablespoon Grand Marnier or other orange-flavored liqueur
- 2 teaspoons finely grated orange peel
- 4 large eggs
- 3/4 cup sour cream
- 6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
- 2 tablespoons dark corn syrup
- 8 10-inch-diameter cake pan with 2-inch-high sides
- Small offset spatula