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Chicken Fried Steak with Gravy

Chicken Fried Steak with Gravy

By

Heat a medium-high skillet over medium-high heat

  • 1/2 cup vegetable oil
  • 6 (4-ounces each) cube steaks
  • Salt and freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 4 eggs, beaten
  • 1 1/2 cups whole milk
  • Chopped parsley leaves, for garnish
4/5 (1 Votes)

Roast Chicken with Balsamic Bell Peppers

Roast Chicken with Balsamic Bell Peppers

By

Ivy Manning, Cooking Light NOVEMBER 2012

  • 5/8 teaspoon salt, divided
  • 3/4 teaspoon fennel seeds, crushed
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 2 cups thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • 1/2 cup thinly sliced shallots (about 1 large)
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar
0/5 (0 Votes)

Shore Is Good Seafood Dip

Shore Is Good Seafood Dip

By

Preheat oven to 325 degrees F

  • 2 tablespoons butter
  • 1 medium green bell pepper, diced
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
  • 1 cup mayonnaise
  • 1/2 pound freshly grated Parmesan
  • 1 (6-ounce) can crabmeat, picked free of any broken shells, drained
  • 6 ounces shrimp, fresh or canned, drained
  • 1/2 teaspoon white pepper
0/5 (0 Votes)

Skillet Rosemary Chicken

Skillet Rosemary Chicken

By

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water

  • 3/4 pound small red-skinned potatoes, halved, or quartered if large
  • Kosher salt
  • 2 sprigs fresh rosemary, plus 1 tablespoon leaves
  • 1 clove garlic, smashed
  • Pinch of red pepper flakes
  • Juice of 2 lemons (squeezed halves reserved)
  • 2 tablespoons extra-virgin olive oil
  • 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
  • 10 ounces cremini mushrooms, halved
  • Photograph by Antonis Achilleos
0/5 (0 Votes)

Slow-Cooker Chicken "Osso Buco"

Slow-Cooker Chicken Osso Buco

By

TOSS chicken with flour in slow cooker

  • 8 boneless skinless chicken thighs (1 lb.)
  • 1/4 cup flour
  • 1 carrot, finely chopped
  • 1 can (14-1/2 oz.) stewed tomatoes, undrained
  • 2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
  • 1 tsp. zest and 1 Tbsp. juice from 1 lemon
  • 3 cups hot cooked brown rice
0/5 (0 Votes)

Lentil-Barley Soup

Lentil-Barley Soup

By

Carol Gelles, Cooking Light NOVEMBER 2010

  • 2 teaspoons canola oil
  • 1 cup sliced leek
  • 3 cups organic vegetable broth
  • 1 cup water
  • 3/4 cup beer
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1/2 cup chopped parsnip
  • 1/4 cup chopped celery leaves
  • 1/4 cup chopped fresh dill
  • 1/4 cup uncooked pearl barley
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 cup dried lentils
  • 1/8 teaspoon salt
0/5 (0 Votes)

Individual Peach Cobblers

Individual Peach Cobblers

By

Preheat the oven to 375 degrees F

  • Nonstick cooking spray
  • 2 1/2 pounds ripe peaches, pitted and cut into large chunks
  • 1 tablespoon cornstarch
  • 1/2 cup plus 2 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 2 tablespoons ground flax seed
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons reduced-fat buttermilk
  • Non-fat vanilla yogurt or frozen yogurt, for serving, optional
  • Copyright 2012 Television Food Network, G.P. All rights reserved.
5/5 (1 Votes)

Salad with Balsamic Vinaigrette

Salad with Balsamic Vinaigrette

By

Cooking Light NOVEMBER 2012

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon minced shallots
  • 1/2 teaspoon Dijon
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • 1 (5-ounce) package herb salad
  • 1 cup carrot ribbons
  • 1/2 cup thinly sliced red onion
0/5 (0 Votes)

Shrimp-Stuffed Calamari with Polenta

Shrimp-Stuffed Calamari with Polenta

By

For the Calamari: For the Sauce: For the Polenta: Prepare the calamari: Rinse the bodies and set aside

  • 18 4-inch calamari (about 2 pounds), cleaned, tentacles separated (ask your fishmonger to do this)
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 large egg
  • 1/4 cup sourdough breadcrumbs (about 1 slice, ground)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/3 cup chopped fresh basil
  • Grated zest and juice of 1 lemon
  • 2 anchovy fillets, rinsed and chopped
  • 3 cloves garlic, minced
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 6 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 1/4 cup dry white wine
  • 1 28-ounce can plum tomatoes
  • 2 or 3 stalks fresh basil, plus chopped leaves for garnish
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 bay leaf
  • 1 cup yellow polenta
  • 2 tablespoons unsalted butter, at room temperature
  • 3/4 cup grated parmesan cheese, plus more for garnish
0/5 (0 Votes)

Potato-Chip Tortilla

Potato-Chip Tortilla

By

Preheat the oven to 350. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium heat

  • 3 tablespoons extra-virgin olive oil
  • 1 white onion, halved and thinly sliced
  • Kosher salt and freshly ground pepper
  • 12 large eggs
  • 18.5-ounce bag thick-cut potato chips (about 10 cups)
0/5 (0 Votes)