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Recipes
Ricotta-Taleggio Ravioli with Wild Mushroom Sauce
By nanarose
Make the dough. Mound the flour on a large cutting board and make a wide well in the middle
- 1 pound all-purpose flour (about 33/4 cups), plus more for dusting
- 5 large eggs
- 3 to 4 tablespoons extra-virgin olive oil
- Kosher salt
- Semolina or polenta, for the baking sheet
- 2 cups sheep's milk ricotta cheese
- 1 cup diced taleggio cheese
- 3 large eggs
- 1/2 cup grated parmiggiano-reggiano cheese
- 1/4 cup chopped fresh parsley
- Kosher salt
- Extra-virgin olive oil, for drizzling
- 1/2 cup diced pancetta
- 3 cloves garlic, smashed
- 1 cup each shiitake, oyster and cremini mushrooms, sliced
- Kosher salt
- 1 1/2 cups chicken stock
- 4 tablespoons unsalted butter
- 1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
- 1/4 cup chopped fresh chives
Walnut Streusel Bread
By nanarose
Julianna Grimes, Cooking Light OCTOBER 2012
- 1/3 cup packed brown sugar
- 1/3 cup old-fashioned rolled oats
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- Dash of salt
- 2 tablespoons butter, melted
- 2 tablespoons chopped walnuts
- 9 ounces all-purpose flour (about 2 cups)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter, softened
- 2/3 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fat-free buttermilk
- Baking spray with flour (such as Baker's Joy)
Beef-Broccoli Stir-Fry
By nanarose
David Bonom, Cooking Light MARCH 2011
- 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
- 2 tablespoons dry sherry, divided
- 2 tablespoons lower-sodium soy sauce, divided
- 1 teaspoon sugar
- 1 pound boneless sirloin steak, cut diagonally across grain into thin slices
- 1/2 cup lower-sodium beef broth
- 1 tablespoon cornstarch
- 1 tablespoon hoisin sauce
- 1 teaspoon Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper
- 2 tablespoons canola oil, divided
- 1 tablespoon bottled ground fresh ginger
- 2 teaspoons minced garlic
- 4 cups prechopped broccoli florets
- 1/4 cup water
- 1/3 cup sliced green onions
Air Fryer Shrimp a la Bang Bang
By nanarose
Set an air fryer for 400 degrees F (200 degrees C)
- 1 /2 cup mayonnaise
- 1 /4 cup sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 /4 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 pound raw shrimp, peeled and deveined
- 1 head loose leaf lettuce
- 2 green onions, chopped, or to taste (optional)
Low Carb Grits | Shrimp And Parmesan!
By nanarose
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- 1 /4 cup heavy whipping cream
- 1 /2 tsp garlic powder
- 1 /4 tsp Pink Himalayan Salt
- 1 /4 tsp black pepper
- 1 /2 cup grated parmesan
- 1 cup beef broth2 tbsp chia seeds1/4 cup heavy whipping cream1/2 tsp garlic powder1/4 tsp Pink Himalayan Salt1/4 tsp black pepper2 tbsp butter1/2 cup grated parmesan
Walnut Crescent Cookies
By nanarose
In food processor, pulse walnuts, cardamom and 3⁄4 cup confectioners’ sugar until walnuts are fi...
- 1 1
- c.
- walnuts
- 3 /4
- tsp.
- ground cardamom
- 3 /4
- c.
- plus s 1⁄4 cup confectioners’ sugar
- 1 1
- c.
- cold unsalted butter, cut into small pieces (2 sticks)
- 2 2
- tsp.
- pure vanilla extract
- 2 2
- c.
- all-purpose flour
- 1 /2
- tsp.
- Kosher salt
- 1 /8
- tsp.
- ground cinnamon
Roasted Acorn Squash With Pomegranate Relish
By nanarose
Heat oven to 450°F. On a rimmed baking sheet, toss squash and shallots with 3 Tbsp oil and ½ tsp each salt and pe...
- 2 2
- medium acorn squash (about 4 lbs), halved, seeded, and sliced
- 1 /2
- in. thick 4 medium shallots, skin on, halved lengthwise
- 5 5
- tbsp.
- olive oil
- Kosher salt and pepper
- 2 2
- tsp.
- honey
- 1 /2
- c.
- pomegranate seeds
- 1 /2
- c.
- toasted pepitas
- 2 2
- tbsp.
- chopped flat-leaf parsley
- crumbled feta, for serving
Pizza Sticks
By nanarose
Southern Living MAY 2007
- 1 (12-oz.) refrigerated thin pizza crust
- 1 (10.5-oz.) container tomato bruschetta topping
- 1 cup (4 oz.) shredded Italian cheese blend
Seared Scallops with Haricots Verts
By nanarose
Christine Burns Rudalevige, Cooking Light AUGUST 2012
- 2 tablespoons finely chopped shallots
- 2 tablespoons chopped parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon dry white wine
- 1/2 teaspoon Dijon mustard
- 3/8 teaspoon black pepper, divided
- 2 quarts water
- 12 ounces haricots verts, trimmed
- 1 1/2 tablespoons butter
- 2 tablespoons canola oil
- 1 1/2 pounds sea scallops (about 16)
- 1/4 teaspoon kosher salt
Air Fryer Zucchini Chips
By nanarose
Preheat an air fryer to 350 degrees F (175 degrees C) before you begin preparing the zucchini
- 1 cup panko bread crumbs
- 3 /4 cup grated Parmesan cheese
- 1 medium zucchini, thinly sliced
- 1 large egg, beaten
- cooking spray