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Recipes
Black Pepper-Pomegranate Molasses Glazed Turkey
By nancytripp
Preheat oven to 450 degrees F
- 1 1/2 cups pomegranate molasses
- 3/4 cup prepared horseradish, drained
- 3 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons coarsely ground black pepper
- 1 (about 15 pounds) fresh turkey
- 1 stick (1/2 cup) unsalted butter, softened
- Salt and freshly ground black pepper
- 4 cups homemade chicken stock or low-sodium canned broth
Green Pepper Soup
By nancytripp
Chop peppers and onion. Cook hamburg and then drain
- 24 oz. spaghetti sauce – chunk style
- 28 oz. can dice tomatoes
- 2 lbs. Hamburg
- 1 – 32 oz. beef broth
- 4 –6 large green peppers chopped
- 2 medium onions chopped
- 2 teaspoons of garlic
- basil and oregano to taste
Ginger-Marinated Pork Tenderloin
By nancytripp
Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large s...
- 1 2/3 * 1 2/3 cups chicken broth (13 1/2 ounces)
- 1/4 * 1/4 cup soy sauce
- 1/4 * 1/4 cup packed brown sugar
- 3 * 3 tablespoons ketchup or 2 tablespoons tomato paste
- 3 * 3 tablespoons finely grated peeled fresh ginger
- 3 * 3 garlic cloves, minced
- 1 * 1 tablespoon cider vinegar or balsamic vinegar
- 1 * 1 (3/4 pound) pork tenderloin
- 1 * 1 tablespoon olive oil
- * Special equipment: an instant-read thermometer
Chicken Paillards with Clementine Salsa
By nancytripp
Recipes & Menus / Recipes Chicken Paillards with Clementine Salsa These colorful, salsa-topped chicken breasts ar...
- 4 5-ounce chicken breast halves
- 4 clementines, peeled, diced (about 1 cup)
- 1 cup cherry tomatoes, quartered
- 1/2 cup finely diced red onion
- 1/2 cup finely diced celery
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 serrano chile, seeded, minced
- 2 tablespoons olive oil
- 1/2 cup fresh clementine juice (from about 6 clementines)
Three-Cheese Pasta Gratin with Almond Crust
By nancytripp
Melt butter in heavy medium saucepan over medium heat
- 3 * 3 tablespoons butter
- 1 * 1 garlic clove, pressed
- 3 * 3 tablespoons all purpose flour
- 4 * 4 cups hot whole milk
- 10 * 10 ounces extra-sharp cheddar cheese, grated (about 3 cups)
- 8 * 8 ounces hot pepper Monterey Jack cheese, grated (about 2 1/2 cups)
- 1 2/3 * 1 2/3 cups lightly packed grated Parmesan cheese
- 1 * 1 teaspoon hot pepper sauce
- 1/2 * 1/2 cup whole almonds
- 1/4 * 1/4 cup fine dry breadcrumbs
- 1 * 1 pound short tube-shaped pasta (such as cavatapi or macaroni)
Yams with Crispy Skins and Brown-Butter Vinaigrette
By nancytripp
Recipes & Menus / Recipes Yams with Crispy Skins and Brown-Butter Vinaigrette Tender slices of sweet roasted yam ...
- 8 slender medium garnet yams or other yams (red-skinned sweet potatoes; about 5 pounds total), rinsed, dried
- 1 cup (2 sticks) unsalted butter
- 1 small shallot, peeled
- 1 garlic clove, peeled
- 1 teaspoon coarse kosher salt plus additional for seasoning
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons red wine vinegar
- Vegetable oil (for frying)
Chile-Garlic Shrimp
By nancytripp
Heat oil in a medium sauté pan over high heat
- 2 * 2 tablespoons extra-virgin olive oil (preferably Spanish)
- 10 * 10 cloves garlic, thinly sliced
- 2 * 2 pounds large shrimp, shelled and deveined
- 2 * 2 dried red chiles (plus more for garnish, if desired)
- 2 * 2 teaspoons brandy
- 2 * 2 tablespoons chopped fresh parsley
Roasted Pineapple with Honey and Pistachios
By nancytripp
by Rozanne Gold
- 1/2 cup (packed) dark brown sugar
- 1/2 cup orange juice
- 3 tablespoons honey
- 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
- 1/4 cup crème fraîche or yogurt
- 1/3 cup natural unsalted pistachios, coarsely chopped
- 2 tablespoons torn fresh mint leaves
Vinegar-Braised Chicken and Onions
By nancytripp
by Melissa Hamilton and Christopher Hirsheimer
- 2 pounds cipolline or pearl onions
- Kosher salt
- 3 tablespoons olive oil
- 8 ounces pancetta (Italian bacon), cut into 1/4" pieces
- 4 garlic cloves, peeled, crushed
- 5 pounds skin-on bone-in chicken pieces (breasts, thighs, and/or legs; breasts halved crosswise)
- Freshly ground black pepper
- 3/4 cup balsamic vinegar
- 3/4 cup red wine vinegar
- 2 cups low-sodium chicken broth
- 1/2 cup golden raisins
- 2 bay leaves
Cheese Red Pepper Strata
By nancytripp
Brush 9x9 pan w/ oil In a bowl, beat eggs, milk, Parmesan, and 1/4 tsp each salt and pepper
- 2 Tbs olive oil, plus more for brushing pan
- 8 eggs
- 1 cup milk
- 1/4 cup grated Parmesan
- 3/4 kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 8 oz whole wheat baguettes, cut into 1 inch cubes
- 1 large red bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1/2 tsp shopped fresh thyme, or 1/4 tsp dried
- 1/2 cup goat cheese, crumbled
- Fresh thyme sprigs for garnish