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Recipes
Chili-Glazed Pork Ribs
By nanarose
Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane
- 2 racks pork spareribs (about 6 pounds)
- Kosher salt
- 3 tablespoons packed light brown sugar
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme
- 3 tablespoons ancho chili powder
- Freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 3 cups apple cider
- 3 tablespoons ketchup
- 2 tablespoons dijon mustard
- 2 teaspoons Worcestershire sauce
Chewy Choco-Nut Triangles
By nanarose
HEAT oven to 350ºF. LINE 13x9-inch pan with foil, with ends of foil extending over sides
- 3/4 cup butter, softened
- 1-1/2 cups packed brown sugar
- 2 eggs
- 1-1/2 cups flour
- 1 tsp. CALUMET Baking Powder
- 6 oz. BAKER'S White Chocolate, divided
- 1 cup PLANTERS Salted Peanuts, coarsely chopped
- 1 oz. BAKER'S Semi-Sweet Chocolate
Thumbprint Cookies
By nanarose
This is a recipe I got from my mother
- 1 cup butter
- 2 eggs, separated
- 1/2 teaspoon vanilla
- 1/2 cup brown sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped walnuts
- jelly
Prosciutto, Fresh Fig, and Manchego Sandwiches
By nanarose
Lorrie Corvin, Cooking Light SEPTEMBER 2010
- 4 teaspoons Dijon mustard
- 8 (3/4-ounce) slices Italian bread, toasted
- 1 cup baby arugula
- 2 ounces very thin slices prosciutto
- 2 ounces Manchego cheese, shaved
- 8 fresh figs, cut into thin slices
- 2 tablespoons fig jam
Steak Sandwiches with Pickled Onion and Herb Aioli
By nanarose
Ann Taylor Pittman, Cooking Light AUGUST 2012
- 1/4 cup water
- 1/4 cup cider vinegar
- 2 tablespoons sugar
- 1 cup thinly sliced red onion
- 1/4 cup canola mayonnaise
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 pound flank steak, trimmed
- 1 1/2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (12-ounce) French bread baguette
- 1 cup arugula leaves
Easy Peach Crisp
By nanarose
Bruce Weinstein and Mark Scarbrough, Cooking Light JULY 2012
- 1/2 cup low-fat granola without raisins
- 2 tablespoons unsalted butter
- 4 large peaches, pitted and sliced
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup vanilla low-fat frozen yogurt
Beer-Battered Broccoli
By nanarose
Whisk 1 cup beer, 1 cup flour, 1/4 cup chopped parsley and a pinch of salt
Creamy Buttermilk-Herb Potato Salad
By nanarose
Ann Taylor Pittman, Cooking Light JULY 2011
- 3 pounds small red potatoes, quartered
- 1/2 cup crème fraîche or sour cream
- 1/3 cup fat-free buttermilk
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large garlic clove, minced
Snapper in Tomato Broth
By nanarose
Sandy Gluck, Cooking Light JANUARY 2011
- 1/2 teaspoon kosher salt
- 4 (6-ounce) snapper fillets
- 2 tablespoons all-purpose flour
- 5 teaspoons olive oil, divided
- 1 cup diced plum tomato (about 2)
- 3/4 cup clam juice
- 1/2 cup frozen green peas
- 1/4 cup chopped fresh mint, divided
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
Cauliflower Gratin
By nanarose
Place 1 head cauliflower florets in a 2-quart baking dish