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Recipes
Penne Pasta with Vegetables
By nanasally4
DFinase
- 8 oz penne pasta, dry
- 4 cups broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 small red onion, sliced thin
- 2 cups sliced fresh or canned mushrooms
- 2 cups sliced zucchini
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp hot red pepper flakes
- 2 medium tomatoes chopped (may use canned)
- 4 cups fresh spinach, chopped small
- 1/2 tsp grated fresh lemon rind or juice
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/4 cup grated parmesan cheese
Frozen Key Lime Torte
By nanasally4
*Email Address: *Your Email Address: Scoops of frozen sherbet, sorbet, and yogurt, a crunchy graham-cracker crust...
- 1 1 to Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
- 2 2 9-inch 15 small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
- 4 4 To 15 serve, let stand at room temperature for 15 minutes. Cut into wedges.
Green Beans w/ Caramelized Onions and Almonds
By nanasally4
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch
- Kosher salt
- 3 lbs. green beans, trimmed of stem end
- 1/2 cup skin on sliced almonds
- 3 tablespoons unsalted butter
- 5 tablespoons extra virgin olive oil
- 2 large onions, thinly sliced
- 2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
Autumn Pumpkin Raspberry Bundt Cake
By nanasally4
Directions 1 Preheat oven to 350 degrees
- CAKE INGREDIENTS:
- Ingredients
- 3 3
- c
- all purpose flour
- 2 2
- tsp
- baking soda
- 1 1
- tsp
- salt
- 2 2
- tsp
- ground cinnamon
- 2 2
- c
- white sugar
- 1 1/2 1 1/2
- c
- vegetable oil
- 2 2
- tsp
- vanilla extract
- 8 8
- oz
- sour cream
- 1 1
- c
- canned pumpkin
- 4 4
- eggs
- 1 1
- c
- chopped walnuts
- 3/4 3/4
- c
- raspberries cut in half
- 1/4 1/4
- c
- raspberries whole
- FROSTING INGREDIENTS:
- 4 4
- oz
- cream cheese
- 1 3/4 1 3/4
- c
- confectioners' sugar
- 8 8
- oz
- frozen whipped topping, thawed
- red and yellow food coloring
Brown Butter Blueberry Muffins
By nanasally4
DFinase
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 cup plus 2 tbsp granulated sugar
- 1 stick butter
- 1 cup whole milk
- 1 large egg, beaten
- 1 1/2 cups fresh blueberries
Crockpot Lemon Pepper Chicken with Asparagus
By nanasally4
1. Place chicken in crock 2
- 1 to 1/2 pounds boneless skinless chicken thighs
- 1 tablespoon + 1 teaspoon olive oil
- 1 lemon
- 1 pound asparagus, trimmed
- 1/2 teaspoon lemon pepper seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon thyme
Chocolate Pecan Rolls
By nanasally4
1. Heat oven tpo 375 degrees 2
- 1/4 cup firmly packed brown sugar
- 1 tsp cinnamon
- 1/4 cup butter, softened
- 1/2 cup chopped pecans
- 2 tbsp sugar
- 8 oz can Crescent Rolls
- 1 tbsp butter, melted
- 1/2 cup chocolate chips
Russian Tea Cakes
By nanasally4
1 Heat oven to 400ºF. 2 Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl
- 1 cup butter or margarine, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups Gold Medal® all-purpose flour
- 3/4 cup finely chopped nuts
- 1/4 teaspoon salt
- Powdered sugar
Pizzelle-Lemon
By nanasally4
see at left
- Omit vanilla & anise. Add 2 tsp lemon extract and 1 tbsp lemon zest.
- Or omit vanilla & anise. Add 2 tsp favorite liquer.
Rollo Bars
By nanasally4
To make the crust Heat the oven to 350F
- 6 tbsp (85 grams) unsalted butter
- 2 tbsp sugar
- 2/3 cup (80 grams) all purpose flour
- 1/4 cup (20 grams) cocoa powder (I used special dark cocoa powder)
- 30-40 Rolo candies halved
- 8 tbsp (113 grams) salted butter ( I highly advice to use store-bought salted butter and not replace it with unsalted butter and a pinch of salt)
- 1 X 14 oz can (397 grams) sweetened condensed milk
- 1/4 cup (50 grams) sugar
- 4 oz chocolate chunks
- 1 tbsp milk or heavy cream (I used milk)