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Waldorf Salad With Cranberries and Nuts in Radicchio Cups Recipe

March 28th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupmayonnaise
  2. 1/2teaspoon gratedlemons
  3. 1/2teaspoonfresh lemon juice
  4. 4cups choppedgranny smith apples
  5. 3/4cup choppedcelery
  6. 3/4cup choppedradishes
  7. 1/3cupdried cranberries
  8. 1/4cup finely choppedred onions
  9. 1cupwatercress leaves
  10. 3/4cuppecans, toasted,chopped

DIRECTIONS

  1. Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend.
  2. Season to taste with salt and pepper.
  3. Refrigerate 15 minutes.
  4. Toss apples, celery, radishes, cranberries and red onion in large bowl.
  5. Add lemon mayonnaise and toss to coat.
  6. Fold watercress and pecans into salad.
  7. Arrange 2 radicchio leaves on each plate.
  8. Spoon salads into center of radiccio leaves and serve.

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Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone Recipe

March 25th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsolive oil, more for the pan
  2. 2lbs medium-thickasparagus, ends trimmed,cut in 1 inch pieces on an angle
  3. 8scallions, cut in thin rounds(whites and tender greens)
  4. 2 finely gratedlemons, zest of
  5. 1lemon, juice of(about 4 Tbs.)
  6. 3-5sprigsfresh thyme or fresh savory, leaves chopped
  7. salt & freshly ground black pepper
  8. 1tablespoonunsalted butter
  9. 1tablespoonall-purpose flour
  10. 1cupwhole milk
  11. 1cupmascarpone
  12. 1cup gratedgrana padanoor parmesan cheeseor romano cheese
  13. 1pinchcayenne
  14. 1pinchground allspice
  15. 3/4cup homemadebreadcrumbs
  16. 1lbfresh fettuccinior dry fettuccini
  17. 1/2cuppine nuts, lightly toasted

DIRECTIONS

  1. Heat the oven to 400F or 450°F (Note the slightly higher oven temperature when baking fresh egg pasta.) Lightly coat a large, shallow baking dish with olive oil.
  2. Bring a large pot of salted water to a boil.
  3. Add the asparagus and blanch until tender but with a slight bite left to it, about 2 minute Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color.
  4. Drain well.
  5. Keep the water boiling for the pasta.
  6. In a large skillet, heat the olive oil over medium heat.
  7. Add the scallions; sauté 1 minute to soften.
  8. Add the asparagus and sauté briefly, about 1 minute Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve.
  9. In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth.
  10. Cook for 1 min.
  11. ,whisking constantly, to cook away the raw taste of the flour.
  12. Add the milk and cook, whisking all the while, until it comes to a boil.
  13. Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minute.
  14. Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the grana padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese).
  15. Season with the cayenne, allspice, and more salt and pepper.
  16. In a small bowl, combine the breadcrumbs and the remaining grana padano.
  17. Season with salt and pepper and add a drizzle of olive oil.
  18. Mix well.
  19. Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone.
  20. Drain well.
  21. Return the fettuccine to the cooking pot.
  22. Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices.
  23. Toss and taste for seasoning.
  24. Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top.
  25. Bake uncovered until bubbling and golden, 15 to 20 minute Serve right away.

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Spicy Cocktail Nuts Recipe

March 8th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupsmixed nuts
  2. 1egg white
  3. 1tablespoonwater
  4. 1 1/2teaspoonsWorcestershire sauce
  5. 1 1/2teaspoonschili powder
  6. 1/2teaspooncelery salt
  7. 1/2teaspoongarlic powder
  8. 1/8teaspoonbasil
  9. 1/8teaspoonrosemary
  10. 1/8teaspoononion powder
  11. 1/8teaspooncayenne

DIRECTIONS

  1. Whisk egg white and water together until foamy.
  2. Pour over nuts in bowl.
  3. Place nuts in strainer and strain for 3 minutes.
  4. Place into brown paper lunch bag.
  5. Mix all spices together in small bowl while draining nuts.
  6. Pour worcestershire sauce over nuts and add spices to bag.
  7. Shake until well coated.
  8. Place on baking sheet.
  9. Bake 15 minutes at 275, stirring once.
  10. Lower heat to 225 and bake 30 minutes more, stirring every 15 minutes.
  11. Cool and enjoy.
  12. Store in airtight container.

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Chopped Salad With Feta and Pine Nuts Recipe

February 19th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/4cupred wine vinegar
  2. 2tablespoonsbalsamic vinegar
  3. 1tablespoonDijon mustard
  4. 1teaspoondried Italian seasoning
  5. 1/2cupolive oil
  6. 1headromaine lettuce, chopped
  7. 4green onions, chopped too
  8. 1largered bell pepper, yes,chopped
  9. 1largeyellow bell pepper, chopped as well
  10. 1cup crumbledfeta cheese
  11. 1cuppine nuts, toasted
  12. 2tablespoons choppedfresh dill or1/4 teaspoondried dill(I usually use the dried since I’m tired of chopping.)

DIRECTIONS

  1. Whisk first 4 ingrediants in small bowl; and gradually whisk in oil.
  2. Season to taste with salt and pepper.
  3. Combine lettuce, green onions, bell peppers, feta cheese, pine nuts, and dill in large bowl.
  4. Add dressing; toss to coat.

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Sweet and Salty Nuts Recipe

February 18th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsbutter
  2. 1lbpecan halves or walnut pieces(4 1/2 cups)
  3. 1/2cupgranulated sugar
  4. 1/3cupwhite corn syrup
  5. 2teaspoonscoarse sea saltor kosher salt
  6. 1/2teaspoonfresh ground black pepper
  7. coarseraw sugar

DIRECTIONS

  1. Preheat oven to 325 degrees, usung about 2 tablespoons butter, generously butter a 15x10x1-inch baking pan,set aside.
  2. In a large bowl stir together the nuts, grandulated sugar, corn syrup, salt, and pepper until well combined; spread in prepared pan.
  3. Bake for 25 minutes or until golden and bubbly, stirring once or twice; remove from oven; sprinkle generously with raw sugar; toss to coat.
  4. Transfer mixture to a large piece of foil (Release foil works great), cool completly about 30 minutes; break apart to serve.
  5. Store nuts in an airtight container at room temperature for up to 2 weeks or in freezer container in freezer up to 3 months.

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