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Recipes
Lamb Stuffed Chiles
By nancytripp
Roast chiles, turning often until charred on all sides, about, 15 minutes
- Serve with pureed tomato sauce and sour cream
- 12 firm green mild chiles, New Mexican or Anaheim
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 3/4 lb ground lamb
- 1 large ripe tomato, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1/2 cup bread crumbs
- 1/2 tbsp chopped fresh tarragon
- 1 tsp salt
- 1/2 tsp each pepper, dried thyme
Fig and Blue Cheese Savouries
By nancytripp
by Amanda Hesser, Merrill Stubbs, and the Food52 Community
- 1 cup all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 4 ounces blue cheese, crumbled
- Freshly ground black pepper
- 3 About 3 tablespoons fig preserves
Sausage and Tomato Quiche
By nancytripp
by Ellen Slaby: Brookline, Massachusetts
- 1 8-inch frozen pie crust, baked
- 1 cup shredded mozzarella
- 3 sweet Italian sausages, crumbled and cooked
- 2 egg yolks
- 1 egg
- 1/2 teaspoon salt
- 1/8 teaspoon dried red pepper flakes
- 2 cups whipping cream
- 1 large tomato, halved crosswise, seeded and thinly sliced
- 1 teaspoon dried oregano, crumbled
Roast Chicken
By nancytripp
by Melissa Hamilton & Christopher Hirsheimer
- 1 tablespoon kosher salt
- 1 whole 4-pound chicken, giblets reserved for another use
- 1/4 cup (1/2 stick) unsalted butter, melted
Cumin and Ancho Chicken
By nancytripp
Preparation Toss chicken with ancho chile powder, cumin, and 2 teaspoons salt in a large bowl to coat
- 2 pounds skinless, boneless chicken thighs
- 3 tablespoons ancho chile powder
- 3 tablespoons ground cumin
- 2 teaspoons kosher salt plus more
- Vegetable oil (for frying)
- Ingredient info: Ancho chile powder is available at Latin markets and some supermarkets.
Asparagus Mimosa
By nancytripp
Serves four
- Dressing:
- One pound asparagus
- 1 Tbs olive oil
- Salt and pepper
- Juice of one medium lemon 3 Tbs.
- 2 Tbs olive oil
- 1 tsp. Dijon mustard
- 2 hard boiled eggs
Cranberry-Walnut Pumpkin Bread
By nancytripp
Preheat oven to 350°F. Butter 9 1/4×5 1/4×3-inch loaf pan
- Yields: 1 loaf
- 2 * 2 cups all purpose flour
- 2 * 2 teaspoons pumpkin pie spice
- 1 * 1 teaspoon baking powder
- 3/4 * 3/4 teaspoon salt
- 1/2 * 1/2 teaspoon baking soda
- 6 * 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1 * 1 cup plus 1 tablespoon sugar
- 2 * 2 large eggs
- 1 * 1 cup canned pure pumpkin
- 1 * 1 teaspoon vanilla extract
- 2/3 * 2/3 cup buttermilk
- 1/2 * 1/2 cup dried sweetened cranberries
- 1/2 * 1/2 cup coarsely chopped walnuts
Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)
By nancytripp
How we use your email address How we use your email address For a tomato pesto recipe that didn’t disappoint, w...
- 1/4 cup slivered almonds
- 12 ounces cherry or grape tomatoes (about 2 1/2 cups)
- 1/2 cup packed fresh basil leaves
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
- Table salt
- pinch red pepper flakes (optional)
- 1/3 cup extra-virgin olive oil
- 1 pound pasta, preferably linguine or spaghetti
- 1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving
No-Bake Pumpkin Crème Brûlée
By nancytripp
Makes 8 servings Mix the cornstarch and salt in a 1-quart mixing bowl
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups cream
- 8 large egg yolks
- 1 cup pumpkin puree
- 1 cup whole milk
- 7 tablespoons dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 1/2 teaspoons pumpkin pie spice (OR 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves)
- 1/8 teaspoon fresh-ground black pepper
- Fine sugar, for brûléeing
Grilled Street Corn Salad with Cilantro Butter Shrimp, Pico de Gallo and Avocado Purée
By nancytripp
Make the corn salad: Prepare the grill (medium-high heat)
- 1 1 1 ear of corn, shucked
- 4 4 4 tablespoons grated queso fresco
- 2 2 2 tablespoons chopped cilantro
- 1/2 of 1/2 lime
- 1 1 1 teaspoon cayenne pepper
- 1/2 1/2 1/2 teaspoon ground cumin
- 2 2 2 tablespoons olive oil
- to and freshly ground pepper to taste
- 1/2 1/2 1/2 medium yellow onion, minced
- 2 2 2 medium tomatoes, seeded and diced
- 1/4 1/4 1/4 fresh jalapeño chile, minced
- 1 of 1 lime
- 3 3 3 tablespoons chopped fresh cilantro
- 1/2 1/2 1/2 tablespoon ground cumin
- to to taste
- 1/2 1/2 1/2 ripe avocado, pitted
- 1/2 1/2 1/2 mango, peeled and flesh coarsely chopped
- 1/2 of 1/2 lime
- 1/2 of 1/2 lemon
- 1/4 1/4 1/4 cup water
- to to taste
- 3 3 3 tablespoons unsalted butter
- 2 2 2 tablespoons chopped cilantro
- 4 4 4 tiger prawns or jumbo shrimp, peeled and deveined
- to to taste