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Recipes
Carmelitas
By nanarose
Preheat the oven to 350 degrees F
- 2 cups flour
- 1 3/4 cups quick-cooking oats
- 1 1/4 cups brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 1 cup chocolate chips
- 3/4 cup chopped pecans
- 1 1/2 cups Salted Caramel Sauce, recipe follows
- 2 1/2 tablespoons flour
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter
- 1 teaspoon gray sea salt, crushed or kosher salt
- 1 pint vanilla bean ice cream
- 1/2 cup whole milk
- 1/4 cup salted caramel sauce
Beef Filets with Mushroom Sauce and Parmesan Popovers
By nanarose
Julianna Grimes, Cooking Light NOVEMBER 2010
- 1 cup fat-free milk
- 2 large eggs
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/2 teaspoon kosher salt
- Cooking spray
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
- 1/2 ounce dried porcini mushrooms
- 2 cups boiling water
- 1 1/2 teaspoons olive oil
- 1/3 cup thinly sliced shallots
- 4 ounces sliced fresh cremini mushroom caps (about 2 cups)
- 2 garlic cloves, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup pinot noir
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 tablespoon olive oil
- 6 (4-ounce) beef tenderloin steaks
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Mexican Chicken-Hominy Soup
By nanarose
Kim Sunée, Cooking Light DECEMBER 2010
- 1 tablespoon olive oil
- 1 3/4 cups chopped onion
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1/4 teaspoon freshly ground black pepper
- 2 (14-ounce) cans fat-free, lower-sodium chicken broth
- 1 (15.5-ounce) can hominy, rinsed and drained
- 1/2 cup thinly sliced radishes
- 2 tablespoons fresh cilantro leaves
- 4 lime wedges
Creamy Phyllo Cheese Straws in Pesto
By nanarose
Preheat oven to 375 degrees F
- 8 ounces cream cheese, softened
- 1 egg, lightly beaten
- 1/4 cup grated Parmesan
- 1/4 teaspoon salt
- 1 box phyllo dough, thawed
- 8 tablespoons (1 stick) butter, melted
- Store-bought pesto, for dipping
Seared Salmon with Wilted Spinach
By nanarose
David Bonom, Cooking Light SEPTEMBER 2012
- 4 (6-ounce) salmon fillets
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 1 tablespoon canola oil, divided
- 1 pint grape tomatoes, halved
- 3 garlic cloves, sliced
- 1 (9-ounce) package baby spinach
- 2 tablespoons small fresh basil leaves
Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint
By nanarose
David Bonom, Cooking Light MARCH 2011
- 8 ounces mini farfalle pasta
- 1/4 cup pine nuts
- 1 tablespoon extra-virgin olive oil
- 1 cup prechopped onion
- 1/4 cup golden raisins
- 1 tablespoon minced garlic
- 1 cup sliced bottled roasted red bell peppers, rinsed and drained
- 1 cup (4 ounces) crumbled feta cheese
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon black pepper
Lemon-Coconut Angel Food Cake
By nanarose
Julia Dowling Rutland, Coastal Living MARCH 2013
- 12 large egg whites, at room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon cream of tartar
- 1 cup sugar
- 1 cup sifted cake flour
- 1/2 cup sweetened flaked coconut
- 1 teaspoon lemon zest
- Caramel-Orange Sauce
- Candied Lemons (optional)
Pecan Spice Cake with Maple Frosting
By nanarose
Kathy Farrell-Kingsley, Cooking Light NOVEMBER 2010
- Cooking spray
- 2 teaspoons all-purpose flour
- 9 ounces all-purpose flour (about 2 cups)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash of ground cloves
- 1 cup packed brown sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/3 cup chopped pecans, toasted
- 1/2 cup packed brown sugar
- 1/4 cup heavy whipping cream
- 1/4 cup maple syrup
- 1 tablespoon butter
- Dash of salt
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped pecans, toasted
Pignoli Cookies
By nanarose
Preheat the oven to 350 degrees F
- One 15-ounce can gluten-free almond paste, finely crumbled
- 1 1/2 cups confectioners' sugar
- 2 tablespoons honey
- Pinch ground cinnamon
- Pinch fine salt
- 2 large egg whites
- 1 lemon, zested
- 1 /2 to 3/4 cups pine nuts
Buttery Walnut Cutouts Recipe
By nanarose
In a large bowl, cream butter and sugar until light and fluffy
- 1 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup finely chopped walnuts
- 2 cups confectioners' sugar
- 3 to 4 tablespoons 2% milk
- Food coloring, optional