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Recipes
Neely's Deep-Fried Turkey
By nanarose
*Cooks Note: To measure the amount of oil needed to fry the turkey, put the turkey in the fryer, add water to top o...
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 (14-pound) turkey, giblets removed, washed and dried
- 2 3/4 gallons peanut oil, for frying
Mushroom Bolognese
By nanarose
Mark Bittman, Cooking Light OCTOBER 2010
- 1/2 ounce dried porcini mushrooms
- 1 cup boiling water
- 1 tablespoon olive oil
- 2 1/2 cups chopped onion
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 pound ground pork
- 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 (14-ounce) can whole peeled tomatoes, undrained
- 1/4 cup whole milk
- 10 ounces uncooked whole-wheat spaghetti
- 1 tablespoon kosher salt
- 1 1/2 ounces Parmigiano-Reggiano cheese, grated
- 1/4 cup chopped fresh parsley
Fruitcake Cookies
By nanarose
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs
- 1 /2 pound dried figs
- 1 /4 pound raisins
- 2 ounces candied cherries, coarsely chopped
- 2 ounces dried apricots, coarsely chopped
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces chopped pecans
- Kosher salt
- 1 /2 pound (2 sticks) unsalted butter, at room temperature
- 1 /2 teaspoon ground cloves
- 1 /2 cup superfine sugar
- 1 /3 cup light brown sugar, firmly packed
- 1 extra-large egg
- 2 2/3 cups all-purpose flour
Savory Tomato-Braised Tilapia Recipe
By nanarose
Sprinkle fillets with seasoned salt; drizzle with lemon juice
- 4 tilapia fillets (6 ounces each)
- 1/4 teaspoon seasoned salt
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 small red onion, chopped
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 3/4 cup chopped roasted sweet red peppers
- 1/2 cup chicken broth
- 1/4 cup tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Hot cooked pasta, optional
Walnut and Rosemary Oven-Fried Chicken
By nanarose
Laraine Perri, Cooking Light NOVEMBER 2012
- 1/4 cup low-fat buttermilk
- 2 tablespoons Dijon mustard
- 4 (6-ounce) chicken cutlets
- 1/3 cup panko (Japanese breadcrumbs)
- 1/3 cup finely chopped walnuts
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
- 3/4 teaspoon minced fresh rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Rosemary leaves (optional)
Meatloaf Quesadillas with Cilantro Cream
By nanarose
Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth
- 1/2 cup sour cream
- 1/2 cup fresh cilantro, plus more for garnish
- Juice of 1/2 lime
- 2 teaspoons green hot sauce
- 2 cups leftover Mini Skillet Meatloaves, crumbled
- 1 14.5-ounce can black beans, drained and rinsed
- 1 scallion, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 8-inch flour tortillas
- 2 cups shredded cheddar cheese
Sautéed Sausage and Grapes with Broccoli Rabe
By nanarose
Mark Bittman, Cooking Light APRIL 2012
- 1 pound broccoli rabe, trimmed and coarsely chopped
- 2 tablespoons olive oil, divided
- 2 (4-ounce) links hot or sweet pork Italian sausage, casings removed
- 3 cups green grapes, sliced in half lengthwise
- 1/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 cup thinly sliced red onion
- 1 tablespoon minced garlic
- 1/4 cup white wine or water
- 1 teaspoon red wine vinegar
- 1 ounce Parmesan cheese, shaved (about 1/4 cup)
Garlic Chicken
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1/2 cup fat-free, lower-sodium chicken broth
- 3 tablespoons dry white wine
- 2 tablespoons cognac
- 1 (3 1/3-pound) whole chicken, skinned and cut into 8 pieces
- 1 1/2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 40 garlic cloves, peeled (about 4 whole heads)
- 2 teaspoons fresh thyme leaves
- 4 teaspoons chopped fresh parsley (optional)
Polenta Squares with Gorgonzola and Pine Nuts
By nanarose
Jeanne Kelley, Cooking Light DECEMBER 2010
- 4 cups water
- 1 cup quick-cooking polenta
- 1 teaspoon kosher salt
- 1 tablespoon butter
- Cooking spray
- 1/4 cup boiling water
- 3 tablespoons currants
- 1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
- 3 tablespoons pine nuts, toasted
- 1 teaspoon grated orange rind
- 2/3 cup balsamic vinegar
- 2 tablespoons chopped fresh flat-leaf parsley
Creamed Corn Cornbread
By nanarose
Preheat oven to 425 degrees
- 2 cups yellow cornmeal
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 eggs
- 1 cup creamed corn
- 2 tablespoons canola oil