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Recipes
Chocolate Chip Blondies
By nanarose
All You MAY 2008
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- 3/4 cup chopped walnuts (optional)
Saucy Crawfish with Whole Corn Grits
By nanarose
Adam Hickman, Cooking Light AUGUST 2012
- 3 1/2 cups 2% reduced-fat milk, divided
- 1 1/2 cups fresh corn kernels
- 1 chipotle chile, canned in adobo sauce
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- 1 cup uncooked regular grits
- 2 ounces reduced-fat shredded cheddar cheese (about 1/2 cup)
- 3 tablespoons light sour cream
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons olive oil
- 1/4 cup finely chopped andouille sausage or kielbasa (about 1.5 ounces)
- 2/3 cup chopped onion
- 2/3 cup chopped green bell pepper
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon kosher salt
- 2 teaspoons tomato paste
- 8 ounces cooked crawfish tail meat (about 1 2/3 cups)
- 1 cup 2% reduced-fat milk
- 1/4 cup light sour cream
- 1/4 cup chopped fresh chives, divided
Polvorones (Mexican Wedding Cookies)
By nanarose
Directions Put 1/2 cup of the walnuts and salt in a food processor and pulse until finely ground
- 1 1/2 cups walnuts
- Pinch fine salt
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup confectioners' sugar, plus more for tossing and serving
- Ground cinnamon, for garnish (optional)
The Neelys' Spicy Fried Wings
By nanarose
Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 tea...
- 1 tablespoon seasoning salt
- 1 tablespoon red pepper flakes
- 2 teaspoons cayenne pepper
- 2 teaspoons poultry seasoning
- 1 teaspoon lemon pepper
- Freshly ground black pepper
- 3 pounds chicken wings, split at the joint, tips removed
- 2 large eggs
- 2 tablespoons hot sauce
- 1 tablespoon red pepper flakes
- 1 teaspoon cayenne pepper
- Freshly ground black pepper
- 2 cups all-purpose flour
- Vegetable oil, for frying
- 1 cup sour cream
- 2 tablespoons horseradish
- 1/4 cup chili sauce
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
Belgian Beef and Beer Stew
By nanarose
Mark Scarbrough, Cooking Light DECEMBER 2009
- 3 center-cut bacon slices, cut into 1/2-inch pieces
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
- 2 cups chopped onion (about 2 medium)
- 5 cups sliced cremini mushrooms (about 12 ounces)
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 (12-ounce) bottle amber beer
- 2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
- 1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
- 1 cup fat-free, less-sodium beef broth
- 2 tablespoons country-style Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
Italian Tomato Tart
By nanarose
Sherry Ricci, Mendon, N.Y
- 1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye Steamfresh)
- 2 tablespoons commercial pesto
- 1 tablespoon grated fresh Parmesan cheese
- 1 large egg
- Cooking spray
- 1/2 cup fat-free milk
- 1/2 cup egg substitute
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Dash of ground red pepper
- 1 large egg
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 1 ounce prosciutto, cut into thin strips (about 1/4 cup)
- 3 small plum tomatoes, thinly sliced
- 1 tablespoon chopped fresh basil
Cauliflower Gratin
By nanarose
Preheat the oven to 375 degrees F
- 1 (3-pound) head cauliflower, cut into large florets
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 3/4 cup freshly grated Gruyere, divided
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh bread crumbs
Brownie Cookies
By nanarose
Southern Living Best Loved Cookies, Oxmoor House 2009
- 1/2 cup butter
- 4 (1-oz.) unsweetened chocolate baking squares, chopped
- 3 cups semisweet chocolate morsels, divided
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups chopped pecans, toasted
Baked Spring Rolls
By nanarose
Preheat the oven to 425 degrees
- 1 2-ounce piece deli ham, finely diced
- 4 teaspoons vegetable oil, plus more for brushing
- 1 tablespoon chopped peeled ginger
- 2 cloves garlic, chopped
- 4 scallions, chopped
- 1 1/2 cups finely shredded green cabbage
- 1 medium carrot, shredded
- 1 pound lump crabmeat, picked over
- 1/4 cup chopped fresh cilantro
- 1 teaspoon Asian chili-garlic paste
- 1 1/2 teaspoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 14 square spring roll wrappers
- 1 large egg white
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon chopped peeled ginger
- 1 scallion, finely chopped
Ricotta-Spinach Tacos
By nanarose
Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt
- 8 ounces ricotta (preferably fresh), at room temperature
- 2 tablespoons chopped fresh cilantro
- 3 cloves garlic, chopped
- Kosher salt
- 1 tablespoon vegetable oil
- 1 white onion, sliced into 1/2-inch-thick rings
- 2 (4-ounce) cans sliced green chile peppers, drained
- 2 bunches fresh spinach (about 1 pound), stemmed
- 1/2 teaspoon ground cumin
- 8 to 12 corn tortillas
- Salsa verde, for serving