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Recipes
Peach Cake
By nanasally4
Preheat oven to 350 degrees
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temp
- 1 3/4 cups sugar
- 1 1/2 tablespoons vanilla extract
- 2 large eggs
- 3/4 cup buttermilk
- 4 cups peeled sliced peaches (from about 3 pounds) (can be cooked or raw)
Stoli Doli
By nanasally4
1. Slice pineapple into chunks and place in large container, preferably one with a spigot, such as a drink dispense...
- 1 fresh pineapple
- 1 liter stolichnaya vodka
Grilled Pork Loin with Wine-Salt Rub
By nanasally4
Preparation 1. In a medium heavy-bottomed saupocepan over medium heat, simmer wine until it is reduced by half, 20...
- 2 cups fruity white wine, such as riesling or gewürztraminer
- 3/4 cup coarse sea salt
- 8 thyme sprigs, leaves stripped (about 2 tablespoons leaves)
- 2 strips lemon zest, finely chopped
- 1 cup sugar
- 1 (3 and 1/2-pound) center-cut boneless pork loin, patted dry.
French Veal Chops
By nanasally4
DFinase
- 2 veal chops (1 inch thick)
- 1/2 tsp salt
- Dash pepper
- 1 tbsp vegetable oil
- 1/2 cup chopped onion
- 2 tbsp butter, divided
- 1/4 cup chicken broth
- 1/3 cup dry bread crumbs
- 2 tbsp grated Parmesan cheese
Baked Ziti with Homemade Sauce
By nanasally4
Sometimes, you just crave something with a little tomato sauce, cheese, and pasta – and baked ziti is a comfortin...
- For the sauce:
- 1 tablespoon olive oil
- 1 cup yellow onion , chopped
- 1 1/2 teaspoons minced garlic
- 1/2 cup red wine, such as Chianti (chicken stock or vegetable stock works as a substitute)
- 1 28-ounce can crushed tomatoes
- 1 tablespoon chopped fresh flat-leaf parsley (or 1 teaspoon of dried parsley)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- For the baked ziti:
- 12 ounces rigatoni, penne, or ziti pasta
- 3 tablespoons extra virgin olive oil
- 3 spicy Italian sausages, casings removed (vegetarians can omit or use veggie sausages)
- 1/2 yellow onion, diced
- 1 green bell pepper, seeded and diced
- 2 garlic cloves, minced
- 2 1/2 cups homemade (recipe below) or store-bought marinara
- 1 cup part-skim mozzarella cheese
- 1/2 Parmesan cheese, grated
- Salt and pepper to taste
Italian Anise Cookies
By nanasally4
DFinase
- 3 cups flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1 cup butter
- 3/4 cup sugar
- 1-3 eggs
- 1 tsp each anise and lemon flavoring
Pumpkin Crisp
By nanasally4
1. Combine first 6 ingredients and mix well 2
- 1 - 14 oz can sweetened condensed milk
- 1 - 16 oz can pumpkin
- 1/2 cup sugar
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 3 eggs, beaten
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup butter, melted
Mexican Street Corn Salad
By nanasally4
1. Heat oil in non-stick skillet or wok over high heat until shimmering
- 2 tbs vegetable oil
- 4 ears fresh corn - shucked and kernels removed to equal 3 cups
- Kosher salt
- 2 tbs mayo2 oz feta or cotinga cheese, finely crumbled
- 1/2 cup finely sliced scallion greens
- 1/2 cup fresh cilantro leaves
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1-2 medium cloves garlic, pressed or minced on a micro plane grater ( 1-2 tsp)
- Chili powder to taste
Jill's Puffy Pancake
By nanasally4
DFinase
- 2 tbsp butter
- 1/2 cup 2% milk
- 1/2 cup flour
- 1/4 cup sugar
- 2 eggs
- Pinch nutmeg
- Lemon wedges
- Powdered sugar
- Fresh berries
Lemon Velvet Cream Cake
By nanasally4
1 Heat oven to 350°F (325°F for dark or nonstick pans)
- 1 box Betty Crocker® SuperMoist® lemon cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 package (3 oz) cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon grated lemon peel
- 2 cups whipping cream
- 2/3 cup powdered sugar
- Lemon twist, if desired