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Recipes
Low Carb Cheese Crackers | Cheddar Basil Bites!
By nanarose
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- 1 /4 cup grated parmesan cheese
- 1 /4 cup Coconut flour
- 6 tbsp butter, room temperature2 tbsp Heavy Whipping Cream1 cup coursely shredded cheddar cheese1/4 cup grated parmesan cheese1/4 cup Coconut flour2 tbsp fresh basil, roughly chopped
Food & Recipes
By nanarose
ADD/ADHD Please enter email address Need a little summertime flavor? Try this swift recipe and enjoy a "barbecue"...
- bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
- salt
- freshly ground pepper
- canola oil, divided
- onion, diced
- garlic, minced
- orange juice
- barbecue sauce
Supreme Pizza Dip
By nanarose
Preheat the oven to 425 degrees F
- 4 ounces pepperoni
- 1 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 2 cloves garlic, minced plus 1 whole clove
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- One 28-ounce can crushed tomatoes
- 1/3 cup pitted black olives, chopped
- 1/4 cup grated Parmesan
- 1 baguette, ends trimmed, sliced diagonally into twenty-four 1/2-inch pieces
- 2 tablespoons olive oil
- 4 ounces mozzarella, diced
- Copyright 2012 Television Food Network, G.P. All rights reserved.
Low Carb Pecan Pie
By nanarose
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- 1 .5 Large eggs
- 3 /4 Tbsp coconut oil
- 3 /4 Tsp vanilla extract
- 1 /2 Tsp Pink Himalayan Salt
- Crust3/4 Cup Coconut flour1.5 Large eggs3 Tbsp erythritol6 Tbsp Butter3/4 Tbsp coconut oil3/4 Tsp vanilla extract1/2 Tsp Pink Himalayan Salt
- 3 /4 Cup Coconut flour1.5 Large eggs3 Tbsp erythritol6 Tbsp Butter3/4 Tbsp coconut oil3/4 Tsp vanilla extract1/2 Tsp Pink Himalayan Salt
- Filling2 Large eggs10 Tbsp erythritol2 Tbsp Butter10 Tbsp sugar free maple syrup1 Tsp vanilla extract1 1/2 Cups Raw Pecans roughly chopped
Hungarian Goulash
By nanarose
Melissa Roberts, Health DECEMBER 2012
- 3 tablespoons vegetable oil
- 1 1/2 pounds mushrooms, sliced
- 2 large onions, halved and sliced (4 cups)
- 2 red bell peppers, chopped
- 3 garlic cloves, finely chopped
- 1/2 teaspoon salt
- 2 pounds lean beef chuck, cut into 1 1/2-inch pieces
- 1/4 cup sweet Hungarian paprika
- 3 tablespoons all-purpose flour
- 2 teaspoons caraway seeds
- 2 cups low-sodium beef broth
- 4 teaspoons tomato paste
- 1/3 cup chopped, fresh dill or parsley
No-Bake Cornflake-Chocolate Pralines
By nanarose
Toast the pecans in a medium skillet over medium heat, stirring, about 5 minutes
- 1/2 cup pecans
- 2 cups cornflakes
- 6 tablespoons unsalted butter
- 1/4 cup pure cane syrup (such as Steen's) or 2 tablespoons each molasses and light corn syrup
- 2 tablespoons heavy cream
- Pinch of salt
- 1 ounce semisweet chocolate, chopped
- 1 ounce white chocolate, chopped
Sichuan Beef Soup
By nanarose
Jeanne Kelley, Cooking Light SEPTEMBER 2012
- 3 quarts water
- 2 pounds (2-inch-thick) bone-in beef shanks
- 2 teaspoons peanut oil or canola oil
- 1 cup chopped white onion
- 2 teaspoons minced peeled fresh ginger
- 2 garlic cloves, chopped
- 6 cups water
- 1 tablespoon chile garlic sauce
- 1 1/2 teaspoons black bean garlic sauce (such as Lee Kum Kee)
- 1 teaspoon Sichuan peppercorns
- 3 star anise
- 1 cup sliced green onions, divided
- 1 tablespoon brown sugar
- 2 tablespoons lower-sodium soy sauce
- 2 plum tomatoes, chopped
- 2 baby bok choy, cut in half lengthwise
- 1/2 pound fresh Chinese-style wheat noodles
- 1/4 cup chopped fresh cilantro
Maple-Mustard Chicken Thighs
By nanarose
Julianna Grimes, Cooking Light MAY 2011
- 1/3 cup spicy brown mustard
- 2 tablespoons brown sugar
- 3 tablespoons maple syrup
- 2 tablespoons yellow mustard
- 1 tablespoon grated onion
- 1 tablespoon cider vinegar
- 2 teaspoons lower-sodium soy sauce
- 1/2 teaspoon black pepper
- 1 garlic clove, minced
- 8 bone-in chicken thighs, skinned
- 1/4 teaspoon kosher salt
- Cooking spray
Hoppin' John
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 2 (16-ounce) packages frozen black-eyed peas
- 1 1/4 cups sliced green onions, divided
- 2 cups hot water
- 3/4 cup chopped red bell pepper
- 2 tablespoons minced seeded jalapeño pepper
- 2 teaspoons hot sauce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 vegetable-flavored or chicken-flavored bouillon cube
- 1 (14.5-ounce) can diced tomatoes with pepper, celery, and onion, undrained
- 1 tablespoon tomato paste
- 2/3 cup uncooked converted rice
Simple Lobster Risotto
By nanarose
Marge Perry, Cooking Light JANUARY 2011
- 4 cups fat-free, lower-sodium chicken broth
- 3 (5-ounce) American lobster tails
- 3 tablespoons butter, divided
- 1 cup uncooked Arborio rice or other medium-grain rice
- 3/4 cup frozen green peas, thawed