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Recipes
Hearty Beef Stew
By Nanatimesthree
Mince 6 cloves of garlic and 1 large onion
- 6 cloves garlic
- 1 large onion
- 3 Tblsp olive oil, split
- 1/2 cup flour
- 1 to 1.5 lbs tenderloin
- 4-5 large carrots
- 4-6 red potatoes
- 1/2 cup red wine
- 4 cups beef broth
- 3 Tbsp. tomato paste
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
Brussels Sprouts (copycat Cooper's Hawk)
By Nanatimesthree
Preheat oven to 400 degrees
- 1 pound Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- 1/4 cup Sriracha aioli
- 1/4 cup chopped toasted cashews
- 2 sprigs chopped cilantro
- Salt
- Pepper
- Sriracha Aioli
- /34 cup mayo
- 1 tsp sesame oil
- 1 Tbsp sweet chili sauce
- Juice of half a lime
- Salt and pepper
Lemon Chicken Piccata
By Nanatimesthree
In a wide, shallow bowl stir together flour, salt, pepper, ad garlic powder
- 2 large boneless chicken breasts, sliced in half lengthwise to yield four filets
- 1/4 cup flour
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 tsp garlic powder
- 4 tbls butter
- 1 tsp minced garlic
- 1/2 cup chicken broth
- 1/3 cup heavy cream
- 3 tsp lemon juice
- 2 tbsp capers, drained
- salt and pepper
Beef Wellington
By Nanatimesthree
Heat a splash of olive oil in a large frying pan over medium-high until smoking
- 2 lbs beef tenderloin
- salt and pepper
- 1 tbsp Dijon mustard
- 14 ounces mixed mushrooms
- 3 tbsp butter, chopped
- 2 shallots, finely chopped
- 2 tsp finely chopped thyme
- 1 clove garlic, chopped
- 1/3 cup brandy or Cognac
- Splash of cream
- 10 slices proscuitto
- 13 ounces puff pastry
- 2 egg yolks, beaten with 1 tbsp water
- Salt
Rustic Peach Galette
By Nanatimesthree
Preheat oven to 375. Line cookie sheet with parchment
- 1 refrigerated pie crust
- 6 oz cream cheese, softened
- 1/3 cup sugar
- 1 egg, separated
- 1 tsp almond or vanilla extract
- 6 peaches, sliced
- 2 tbsp turbinado sugar
Cheesy Potato Soup
By Nanatimesthree
In a 12 inch skillet, cook bacon over medium heat until browned and crispy
- 4 slices bacon
- 1 1/2 cups chopped onion
- 5 cups peeled and diced russet
- potatoes
- 1/2 cup chopped celery
- 32 ounces chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1/2 cup flour
- 1 1/2 cups half and half
- 8 ounces shredded cheese
Spinach Dip
By Nanatimesthree
Mix together the mayo, sour cream, dry soup mix, water chestnuts and chopped spinach
- 1 cup mayo
- 16 ounces sour cream
- 1 package dry soup mix
- 4 ounce can water chestnuts
- drained and chopped
- 1/2 of a 10 ounce package of
- frozen spinach, thawed and
- drained
- 1 pound loaf of Hawaian bread
Baked Garlic Parmesan Potato Wedges
By Nanatimesthree
Preheat oven to 375. Lightly grease a large baking sheet and set aside
- 3-4 large russet potatoes, sliced into wedges
- 4 tablespoons olive oil
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1/2 cup shredded parmesan
- cheese
Root Beer Barbecue Chicken
By Nanatimesthree
Preheat oven to 400. Coat chicken with oil, salt, and pepper; arrange on a baking sheet and roast 4 minutes
- 3 1/2 lbs. chicken
- 1/2 cup diced onion
- 1 Tblsp. minced garlic
- 2 cups root beer
- 3/4 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup yellow mustard
- 2 Tblsp. molasses
- 1 Tblsp. W-suce
- Juice of 1/2 lime
- Oil
- Salt and Pepper
Root Beer Barbecue Chicken
By Nanatimesthree
Preheat oven to 400
- 3 1/2 pounds chicken
- Sauce:
- 1/2 cup onion, diced
- 1 Tblsp. garlic, minced
- 2 cups root beer
- 3/4 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup yellow mustard
- 2 Tblsp. molasses
- 1 Tblsp. W-sauce
- Juice of half a lime