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Recipes
Pork Milanese with Creamy Caper and Lemon Sauce
By nanarose
For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl
- 2/3 cup mascarpone cheese
- 3 tablespoons mayonnaise
- 1/4 cup whole milk
- 1/4 cup capers, drained and chopped
- 1 lemon, zested
- 1 tablespoon fresh chopped flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 2 large eggs, lightly beaten
- 1 cup seasoned Italian bread crumbs
- 3 tablespoons vegetable oil
- 6 thin-cut pork chops
Mushroom, Ancho & Black Bean Chili
By nanarose
Makeovers add your rating Add a comment Makes: Add to My Recipes cremini or mixed fresh mushrooms of your choi...
- 3 ancho chile peppers, seeded and stemmed
- 1/4 cup vegetable oil
- 1 1/2 pounds cremini or mixed fresh mushrooms of your choice, sliced
- 2 teaspoons ground cumin (a scant palmful)
- 2 teaspoons paprika (a scant palmful)
- 2 teaspoons ground coriander (a scant palmful)
- 1/8 teaspoon ground cinnamon
- Salt and pepper
- 1 large red onion, chopped
- 4 cloves garlic, sliced
- 2 tablespoons tomato paste
- 1 can (14.5 oz.) diced tomatoes with green chiles, or 1 can (14.5 oz.) stewed tomatoes
- 1 can (15 oz.) black beans, rinsed
- 1 cup lager beer
- Toppings: shredded cheese, pickled jalapeno chile peppers, crushed tortilla chips (preferably flaxseed or multigrain)
Triple Chocolate Cookies
By nanarose
Preheat the oven to 350 degrees F
- 6 ounces bittersweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 2 teaspoons instant espresso powder, such as Medaglia D'Oro
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3/4 stick (6 tablespoons) unsalted butter, slightly softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup toasted pecans, coarsely chopped
- 1/2 cup semisweet chocolate chips
- 1/2 cup best-quality white chocolate chips
Mushroom-Spinach Baked Eggs
By nanarose
Heat the olive oil in a large skillet over medium-high heat
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 small onion, chopped
- 1/2 pound white mushrooms, sliced
- Kosher salt and freshly ground pepper
- 6 cups baby spinach (about 6 ounces)
- 6 slices potato bread, lightly toasted
- 6 large eggs
- 1/2 cup whole milk
- 3/4 cup shredded gruyere cheese
Peach Cosmo
By nanarose
Fill a cocktail shaker halfway with ice
- 1 1/2 ounces vodka
- 3/4 ounce peach schnapps
- 3/4 ounce cranberry juice cocktail
- Lime wedge, for garnish (optional)
Honey Oatmeal-Raisin Cookies
By nanarose
Preheat the oven to 350 degrees F
- Cooking spray
- 2 tablespoons unsaltedbutter, melted
- 1/4 cup canola oil
- 1/2 cup honey
- 1 large egg
- 1/4 cup smooth unsaltedalmond butter
- 1/2 teaspoon vanilla extract
- 1/4 cup nonfat dry milk
- 1 cup whole-wheat pastry flour (or 1/2 cup each all-purpose and whole-wheat flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon groundcinnamon
- 1/4 teaspoon salt
- 1 3/4 cups rolled oats
- 1/2 cup raisins
- Photograph by Andrew Mccaul
Seared Scallops with Wilted Watercress and Bacon
By nanarose
Laraine Perri, Cooking Light MAY 2012
- 2 teaspoons canola oil
- 1 1/2 pounds large sea scallops (about 16)
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon sugar
- 1/8 teaspoon freshly ground black pepper
- 2 slices center-cut bacon
- 1/2 cup sliced shallots
- 2 large garlic cloves, thinly sliced
- 3 tablespoons fat-free, lower-sodium chicken broth
- 2 (4-ounce) packages trimmed watercress
Pappardelle with Baby Spinach, Herbs, and Ricotta
By nanarose
Rori Trovato, Cooking Light APRIL 2011
- 8 ounces uncooked pappardelle (wide ribbon pasta)
- 1 tablespoon kosher salt
- 1/3 cup whole-milk ricotta cheese
- 3 cups baby spinach leaves
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh dill
- 3 tablespoons grated fresh pecorino Romano cheese
- 2 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Baja Fish Tacos with Mango Salsa
By nanarose
Ann Taylor Pittman, Cooking Light JANUARY 2010
- 1 cup diced peeled ripe mango
- 1/4 cup finely chopped red onion
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1/8 teaspoon salt
- 1 jalapeño pepper, seeded and minced
- 5 cups canola oil
- 3.38 ounces all-purpose flour (about 3/4 cup)
- 1 cup beer
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 1/2 pounds skinless halibut fillet, cut into 16 (3 x 1–inch) strips
- 8 (6-inch) corn tortillas
Pecan Butterballs
By nanarose
Using an electric mixer, beat the butter in a large bowl until creamy
- Ingredients
- 16 Tbsp. (2 sticks) unsalted butter, softened
- 1/2 cup confectioners’ sugar, plus about 1 1/4 cups for coating the cookies
- 2 tsp. pure vanilla extract
- 1/4 tsp. salt
- 2 1/4 cups all-purpose flour
- 3/4 cup finely chopped pecans