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Recipes
In the kitchen: My NEAT recipe for potato clam soup
By nanarose
½ tsp salt 1. Scrub potatoes, cutting out any eyes or bad spots
- Jan’s Potato Clam Chowder Recipe: Serves 2 (can be doubled)
- 2 large baking potatoes, skins on
- 1/2 carrot shredded
- 2 cloves garlic minced
- 1 medium onion, diced
- 2 8-oz. cans chopped clams in clam juice
- 1/2 cup to 1 cup of half and half or milk (depending on how much liquid you prefer)
- 1/2 tsp salt
Rachael Ray: Rachael's Daytime Talkshow
By nanarose
Yields: 4 Preparation In a large skillet or Dutch oven, heat the EVOO over medium-high heat
- Share:
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 8 skinless, boneless chicken thighs (about 2 pounds)
- Salt and pepper
- 1/2 pound cured chorizo, chopped
- 1 red mild frying or bell pepper, chopped
- 2 to 3 small ribs celery with leafy tops, chopped
- 1 onion, chopped
- 4 cloves garlic, thinly sliced
- 1 jalapeño or fresno chile pepper, thinly sliced
- 1/4 cup dry sherry or white wine
- 1 15-ounce can diced or crushed tomatoes
- 1 1/2 cups chicken stock
- 1/2 cup flat-leaf parsley
- 1/4 cup sliced pimiento-stuffed olives
- Crusty bread, for mopping
Crunchy Frostbite Cookies
By nanarose
Christmas with Southern Living 2007, Oxmoor House 2007
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups uncooked regular oats
- 1 1/2 cups cornflakes cereal
- 12 ounces white chocolate baking squares, chopped
- 3 tablespoons shortening
- 1/2 teaspoon peppermint extract
Beef Tenderloin with Skordalia
By nanarose
Prepare the beef: Mix the olive oil, sliced garlic and marjoram in a baking dish
- 1/2 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 tablespoons coarsely chopped fresh marjoram, plus more for garnish
- 11 3/4-pound piece bonelessbeef tenderloin
- Kosher salt and freshly ground pepper
- 1 head garlic
- 3/4 cup extra-virgin olive oil
- 1 medium russet potato
- Kosher salt
- 1/3 cup blanched whole almonds
- 1 1/2 tablespoons white wine vinegar
- 2 teaspoons chopped fresh marjoram
- 1 tablespoon chopped fresh parsley
Chicken Soup with Cabbage and Apple
By nanarose
David Bonom, Cooking Light JANUARY 2012
- 2 teaspoons caraway seeds
- 1/2 teaspoon fennel seeds
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 3 garlic cloves, minced
- 4 ounces chicken apple sausage, sliced
- 5 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 8 ounces chopped Yukon gold potato
- 3 cups thinly sliced green cabbage
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 2 cups sliced Granny Smith apple
- 1 tablespoon cider vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Hearty Chicken & Noodle Casserole
By nanarose
Makeovers add your rating Add a comment Cubed cooked chicken is combined with , milk, Parmesan cheese and egg n...
- 1 10 3/4 ounce can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 1 ounce mixed vegetables
- 2 cups cubed cooked chicken
- 2 cups medium egg noodles, cooked and drained
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded cheddar cheese
Spiced Lamb Kebabs
By nanarose
Marge Perry, Cooking Light MAY 2011
- 1 1/4 cups plain fat-free Greek yogurt
- 1 teaspoon ground cumin
- 1/2 teaspoon hot paprika
- 1 garlic clove, minced
- 1 pound boneless leg of lamb, trimmed
Paella with Seafood, Chicken, and Chorizo
By nanarose
Rinse the chicken pieces and pat them dry
- 2 chicken thighs
- 2 chicken legs
- 1 teaspoon dried oregano
- 2 tablespoons sweet paprika
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 Spanish chorizo sausage
- 4 garlic cloves, crushed
- 1 Spanish onion, diced
- 1 (16-ounce) can whole tomatoes, drained and hand-crushed
- 1 cup Spanish rice, short to medium grain
- 1 teaspoon saffron threads
- 3 cups water, warm
- 4 jumbo shrimp, peeled with heads and tails on
- 2 lobster tails, split
- 6 littleneck clams, scrubbed
- 1/2 cup sweet peas, frozen and thawed
- Fresh flat-leaf parsley leaves, for garnish
- Lemon wedges, for serving
Corn and Crab Fritters with Guacamole
By nanarose
Julianna Grimes, Cooking Light JANUARY 2010
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/4 cup cornmeal
- 3 tablespoons finely chopped fresh chives
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/2 cup buttermilk
- 2 large eggs
- 3/4 cup frozen corn kernels, thawed
- 1 (8-ounce) container lump crabmeat, shell pieces removed
- 1/4 cup canola oil, divided
- 2 tablespoons finely chopped seeded plum tomato
- 1 tablespoon organic canola mayonnaise
- 2 teaspoons minced red onion
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1 avocado, peeled and seeded
Pork Chops with Country Gravy
By nanarose
Lorrie Hulston Corvin, Cooking Light JUNE 2006
- 1/4 cup all-purpose flour (about 1 ounce)
- 3/4 teaspoon salt
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rubbed sage
- 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
- 1 tablespoon butter
- Cooking spray
- 1 1/2 cups 1% low-fat milk