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Recipes
Graham Break-Aways
By nanarose
HEAT oven to 350°F. ARRANGE graham squares in single layer in 15x10x1-inch pan
- 12 HONEY MAID Honey Grahams, broken in half (24 squares)
- 1/2 cup butter or margarine
- 3/4 cup packed brown sugar
- 1 cup BAKER'S Semi-Sweet Chocolate Chunks
- 1/2 cup finely chopped PLANTERS Pecans
Cheesy Turkey Stromboli
By nanarose
HEAT oven to 375ºF. UNROLL dough on lightly floured surface
- 1 can (11 oz.) refrigerated pizza dough
- 6 KRAFT Colby Jack Cheese Slices with a TOUCH OF PHILADELPHIA
- 1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Applewood Smoked Turkey Breast, coarsely chopped
- 1/2 cup coarsely chopped roasted red peppers
- 1 tsp. dried basil leaves
- 1 egg
- 1 Tbsp. water
Pasta and Escarole Soup
By nanarose
Makeovers add your rating Add a comment Makes: Add to My Recipes Directions In a soup pot, heat 3 tbsp
- 3 tablespoons EVOO, plus more for drizzling
- 1/4 pound pancetta, diced
- 1 teaspoon fennel seeds
- 2 small ribs celery, finely chopped
- 1 leek, finely chopped and thoroughly rinsed
- 1 carrot, finely chopped
- 1 onion finely chopped
- 2 cloves garlic, finely chopped
- 1 32 ounce container vegetable or chicken stock
- 1 8 ounce can tomato sauce
- 8 ounces penne rigate pasta
- 1 head escarole, chopped
- Grated cheese, for serving
Slow-Roasted Lamb Shanks
By nanarose
Julianna Grimes, Cooking Light APRIL 2011
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 6 garlic cloves
- 1 medium shallot, peeled
- 3 tablespoons extra-virgin olive oil, divided
- 4 (12-ounce) lamb shanks
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup fruity, earthy red wine
- 1 1/2 teaspoons all-purpose flour
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup dried porcini mushrooms
- 1/2 cup panko (Japanese breadcrumbs)
- Cooking spray
Rainbow Cookies
By nanarose
You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies
- 2 1/2 sticks unsalted butter, cut into pieces and softened, plus more for the pans
- 2 cups all-purpose flour, plus more for the pans
- 8 ounces almond paste
- 1 cup sugar
- 4 large eggs, separated
- 1/2 teaspoon kosher salt
- Red and green food coloring (gel preferred)
- 1 15-ounce jar smooth apricot jam
- Cooking spray
- 1 pound bittersweet chocolate, chopped
Vegetable Paella
By nanarose
See how to trim baby artichokes Preheat the oven to 450 degrees
- 8 vine-ripened plum tomatoes
- Kosher salt
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 1/2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon saffron threads
- 1 large bulb fennel, cut into 8 wedges
- 8 baby artichokes, trimmed and halved (see below)
- 1 large Japanese eggplant, cut into 2-inch pieces
- 4 ounces shiitake mushrooms, stemmed
- 2 cups dry white wine
- 2 1/2 cups short-grain paella rice
- 4 ounces haricots verts or string beans, halved if large
- 1/4 cup capers, drained
- 1/4 cup piquillo or roasted red peppers, cut into strips
- Chopped fresh parsley, for garnish (optional)
Mexican Chicken Lime Soup
By nanarose
Makeovers add your rating Add a comment Rach's pal Daisy Martinez takes inspiration from a journey to Mexico and...
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 6 cloves garlic, thinly sliced
- 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces
- 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
- 6 cups chicken broth
- 1/2 cup chopped fresh cilantro
- Juice of 2 limes
- Salt and pepper
- 1 hass avocado, thinly sliced lengthwise into 12 pieces
- Crushed tortilla chips
Balsamic-Glazed Pork Chops and Polenta
By nanarose
Julianna Grimes, Cooking Light NOVEMBER 2010
- 2 cups whole milk
- 1 cup fat-free, lower-sodium chicken broth
- 3/4 cup uncooked polenta
- 3 ounces 1/3-less-fat cream cheese, softened
- 6 tablespoons balsamic vinegar
- 1 1/2 teaspoons chopped fresh rosemary
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large garlic cloves, minced
- 4 (4-ounce) boneless center-cut pork chops, trimmed
Uncle Bill's Whipped Shortbread Cookies
By nanarose
These are very easy to make shortbread cookies
- 1 cup butter, softened
- 1 1/2 cups all-purpose flour
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract (optional)
- 1/4 cup red maraschino cherry
- 1/4 cup green maraschino cherry
Coconut and Basil Steamed Mussels
By nanarose
Laraine Perri, Cooking Light JUNE 2009
- 2 teaspoons canola oil
- 1/4 cup minced shallots
- 2 teaspoons bottled minced garlic
- 1 cup light coconut milk
- 2/3 cup water
- 1/3 cup fat-free, less-sodium chicken broth
- 1/4 cup torn fresh basil
- 1 tablespoon fresh lime juice
- 1 teaspoon dark brown sugar
- 1 teaspoon fish sauce
- 1/2 to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 24 mussels (about 1 pound), scrubbed and debearded
- Thinly sliced basil (optional)