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Recipes
Campbell Holiday Mullied Wine
By nanarose
using a nonporis pot - pour all liquids, and spices into pot, mix well and bring to a simmer, adjust suger and win...
- 6 cups burgandy wine
- 2 cups vodka
- 1 cup grain
- 2 cups suger
- the following items are all ground
- 1 tablespoon nutmeg
- 1 tablespoon clove
- 1 tablespoon allspice
- 1 tablespoon cumin
- 1 tablespoon ginger
- 1 tablespoon cinnimon
Pistachio Buttons Recipe
By nanarose
In a large bowl, cream butter and sugar until light and fluffy
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ounce unsweetened chocolate, melted
- 1/3 cup finely chopped pistachios
- 10 drops green food coloring, optional
Braised Orange Brisket
By nanarose
Puree 1/4 cup orange juice concentrate, the tomato paste, mustard, chili sauce, sugar, ginger, garlic and five-spic...
- 112-ounce can (11/2 cups) frozen orange juice concentrate, thawed
- 16-ounce can tomato paste
- 1/4 cup hot mustard
- 1/4 cup hot Asian chili sauce (such as Sriracha)
- 1/4 cup packed dark brown sugar
- 13-inch piece ginger, peeled and roughly chopped
- 8 cloves garlic
- 1 tablespoon five-spice powder
- 14-pound beef brisket, lightly trimmed
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1 large onion, roughly chopped
- 4 leeks, white parts only, cut into pieces
- 4 carrots, cut into pieces
- 4 parsnips, peeled and cut into pieces
- 4 cups low-sodium chicken broth
- Chopped scallions, for garnish
Japanese-Style Crispy Pork
By nanarose
Season the pork with salt
- 1 pound thin-cut boneless pork chops or cutlets, trimmed
- Kosher salt
- 2 tablespoons Chinese rice wine, sake or sherry
- 1 1/2 teaspoons finely grated peeled ginger
- 2 medium cucumbers
- 1/2 to 1 teaspoon sugar
- 2 teaspoons rice wine vinegar
- 1 1/2 teaspoons red pepper flakes
- 3 large eggs
- 2 cups panko (Japanese breadcrumbs)
- 3/4 cup cornstarch
- Peanut oil, for frying
- 1/4 cup tonkatsu sauce (a sweet-spicy Japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.)
Sausage and Spinach Risotto
By nanarose
David Bonom, Cooking Light JANUARY 2012
- 3 cups fat-free, lower-sodium chicken broth
- 1 cup water
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon salt
- 1 (8-ounce) package presliced mushrooms
- 5 ounces sweet Italian sausage, casings removed (about 2 links)
- 1/2 cup chopped shallots
- 3 garlic cloves, minced
- 1 cup uncooked Arborio rice
- 1/3 cup dry white wine
- 1 (6-ounce) package baby spinach
- 1/4 cup (1 ounce) shaved fresh Romano cheese
Creamy Garlic-Seafood Soup
By nanarose
Julianna Grimes, Cooking Light JANUARY 2010
- 8 ounces medium shrimp, shells and tails intact
- Cooking spray
- 2 cups chopped onion
- 12 garlic cloves, crushed
- 2 jalapeño peppers, halved
- 1/4 cup dry white wine
- 6 cups water
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 3/4 cup heavy whipping cream
- 1 teaspoon salt, divided
- 1/8 teaspoon saffron threads, crushed
- 1 pound black snapper fillets, cut into bite-sized pieces
- 3 tablespoons small cilantro leaves
- 1 avocado, peeled, seeded, and chopped
- 6 lime wedges
White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage
By nanarose
Prepare the gougeres: Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper or silicone m...
- 1/2 cup (1 stick) unsalted butter
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup grated sharp white cheddar
- 6 honey crisp apples
- 2 tablespoons unsalted butter
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- Pinch of ground cloves
- 1 tablespoon orange blossom honey
- Juice of 1 lemon
- Extra-virgin olive oil, for frying, plus more for topping
- 1 bunch sage, leaves only
- 10 to 15 thin slices prosciutto, torn into bite-size pieces
- Fleur de sel and freshly ground black pepper
Pork Tenderloin with Mango Salsa
By nanarose
David Bonom, Cooking Light MAY 2012
- Cooking spray
- 1 (1-pound) pork tenderloin, trimmed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/4 cup chopped red onion
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon grated lemon rind
- 1 ripe mango, peeled and chopped
- 1 serrano pepper, seeded and finely chopped
- 1/4 cup small mint leaves
Slow-Cooker Loaded Baked Potato Soup
By nanarose
COOK and stir bacon in large skillet on medium heat until crisp
- 8 slices OSCAR MAYER Bacon, chopped
- 1 onion, finely chopped
- 2 Tbsp. flour
- 1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
- 3 lb. large baking potatoes (about 6), peeled, cut into 1/2-inch cubes
- 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup milk
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 cup chopped fresh chives
Mexican Chocolate Cream Pie
By nanarose
Deb Wise, Cooking Light MAY 2011
- 1 1/2 cups graham cracker crumbs (about 10 cookie sheets), divided
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons egg white
- 2 tablespoons butter, melted
- Cooking spray
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsweetened cocoa
- 1/4 teaspoon instant espresso powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 large egg
- 1 large egg yolk
- 1 3/4 cups 2% reduced-fat milk
- 2 ounces dark chocolate, chopped
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed