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Recipes
Flank Steaks Two Ways
By nancytripp
Mix salt, pepper, garlic powder, paprika, cumin and coriander
- OR:
- 2 teaspoons each
- Kosher salt
- coarsely ground black pepper
- garlic powder
- paprika
- ground cumin and coriander
- 2 pounds beef loin flap steaks
- 1 Tb. olive oil
- 2 Tbs. each
- Olive Oil
- Balsamic Vinegar
- Worcestershire sauce and Soy sauce
- 1 TB. Dijon mustard
- 1 tsp. garlic powder
- 1 1/2 pounds thin, flat steak such as flank, skirt or flatiron
Cheese Flan
By nancytripp
Make caramel: Heat sugar and water in a small heavy saucepan over medium-high heat, stirring until sugar is dissol...
- 1 * 1 cup sugar
- 1/4 * 1/4 cup water
- 2 1/2 * 2 1/2 cups whole milk
- 1 * 1 (3-inch) cinnamon stick
- 1 * 1 (14-ounces) can sweetened condensed milk
- 8 * 8 ounces cream cheese, softened
- 5 * 5 large eggs
- 1 * 1 teaspoon pure vanilla extract
- 1/8 * 1/8 teaspoon salt
- * Equipment: 8 (7- to 8-ounce) ramekins
Shaved Raw Asparagus with Parmesan Dressing
By nancytripp
Asparagus often makes wine taste vegetal
- 2 pound(s) large asparagus
- 1 cup(s) (3 ounces) coarsely grated Parmigiano-Reggiano cheese
- 3 tablespoon(s) fresh lemon juice
- 2 tablespoon(s) warm water
- 1/4 cup(s) extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
Mustard-Seed-Crusted Prime Rib Roast with Roasted Balsamic Onions
By nancytripp
by Jill Silverman Hough
- 1/2 cup crème fraîche
- 1/2 cup heavy whipping cream
- 1/4 cup prepared white horseradish
- 1 cup plus 1 teaspoon dijon mustard, divided
- 4 medium onions, cut into 3/4-inch wedges with some core attached
- 5 very large shallots (about 1 pound), quartered through root end
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling)
- 4 garlic cloves, minced
- 1 9 1/2-pound bone-in standing prime rib roast, trimmed
- 2 tablespoons yellow mustard seeds
- 1/4 cup brandy
- 2 cups low-salt beef broth
- Chopped fresh italian parsley
Sticky Spicy Ribs
By nancytripp
Preparation Whisk together brown sugar, salt, and spices in a small bowl
- 2 tablespoons packed dark brown sugar
- 1 1/2 teaspoons salt
- 2 tablespoons paprika (not hot)
- 1 1/2 teaspoons chipotle chile powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon black pepper
- 2 (2-lb) racks baby back ribs
- 1 1/2 cups chopped onion (from 1 large)
- 6 garlic cloves, finely chopped
- 1 1/2 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons vegetable oil
- 1 1/2 cups ketchup
- 1/2 cup cider vinegar
- 6 tablespoons soy sauce
- 1/2 cup water
- 1/4 cup packed dark brown sugar
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
Pears Poached in Red Wine in Slow Coooker
By nancytripp
Use a 6-quart slow cooker
- 1 (750-ml) bottle red wine (I used an inexpensive merlot)
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 2 star anise
- 6 tablespoons sweetened whipped cream (for garnish, after cooking)
Green Pea Soup with Tarragon and Pea Sprouts
By nancytripp
Place 1 cup peas in microwave-safe bowl; set aside
- 2 * 2 16-ounce packages frozen petite peas, divided (do not thaw)
- 2 * 2 tablespoons extra-virgin olive oil
- 1 1/2 * 1 1/2 cups sliced shallots (about 11 ounces)
- 4 * 4 cups (or more) vegetable broth
- 3 * 3 tablespoons chopped fresh tarragon, divided
- * Plain nonfat yogurt, stirred
- * Small fresh pea sprouts*
Watermelon Gazpacho with Feta Crema
By nancytripp
Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth
- seedless watermelon, rind removed, coarsely chopped(about 3 cups)
- large beefsteak tomato, coarsely chopped
- English hothouse cucumber, peeled, coarsely chopped
- jalapeño, seeds removed, sliced
- olive oil
- Sherry vinegar or red wine vinegar
- Kosher salt, freshly ground pepper
- almonds
- feta, preferably French sheep’s milk, crumbled (about 1/2 cup)
- sour cream
- whole milk
- seedless watermelon, rind removed, cut into 1/2" pieces (about 2 cups)
- English hothouse cucumber, peeled, cut into 1/2" pieces
- Olive oil (for serving)
- Flaky sea salt (such as Maldon)
- Freshly ground black pepper
Cajun Slow Cooker Chicken with Sausage
By nancytripp
Mix paprika, thyme, garlic powder and red pepper in small bowl
- 1 Tbsp paprika
- 2 tsp thyme leaves
- 1 tsp garlic powder
- 1 tsp red crushed pepper
- 3/4 lb sausage cut into 1- inch pieces
- 2 cups coarsely chopped onions
- 1 cup coarsely chopped green bell pepper
- 1 cup coarsely chopped red bell pepper
- 1 cup sliced celery
- 1 can (14 1/2 ounces) diced tomatoes, , undrained
- 1 cup reduced sodium chicken broth
- 4 Bay Leaves
- 6 boneless skinless chicken thighs (about 2 pounds)
- 2 cups instant white rice
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)