Nonnalunasrice Recipes

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NONNA LUNA'S RICE



Nonna Luna's Rice image

From Miss Giada. The sauce was just the right amount of acid with a kick from the hot sauce. I actually doubled the amount of hot sauce and it was really great.

Provided by loveleesmile

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice, such as Uncle Ben's
3 1/2 cups low sodium chicken broth or 3 1/2 cups broth
2 teaspoons kosher salt
1 garlic clove, minced
2 lbs small shrimp, peeled and deveined
1/2 cup lemon juice (about 2 lemons)
1 tablespoon hot sauce
1 cup half-and-half
fresh ground black pepper

Steps:

  • In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
  • In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
  • Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

NONNA'S PIZZELLE



Nonna's Pizzelle image

My great-grandmother's pizzelle recipe, which my mother has adapted for pizzelle presses or irons (I use a Cuisinart® double pizzelle press). A family must-have at all of our holiday dinners, especially Christmas!

Provided by tcasa

Categories     World Cuisine Recipes     European     Italian

Time 21m

Yield 60

Number Of Ingredients 8

3 ½ cups all-purpose flour
2 teaspoons baking powder
6 eggs
1 ½ cups white sugar
¾ cup shortening (such as Crisco®), melted and cooled slightly
2 tablespoons shortening (such as Crisco®), melted and cooled slightly
1 tablespoon anise seeds, crushed
1 teaspoon vanilla extract

Steps:

  • Preheat pizzelle iron according to manufacturer's instructions.
  • Mix flour and baking powder together in a bowl.
  • Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
  • Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.

Nutrition Facts : Calories 80.1 calories, Carbohydrate 10.7 g, Cholesterol 18.6 mg, Fat 3.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 23.4 mg, Sugar 5.1 g

GIADA'S - NONNA LUNA'S RICE AND SHRIMP DISH RECIPE - (3/5)



Giada's - Nonna Luna's Rice and Shrimp Dish Recipe - (3/5) image

Provided by Maverick19

Number Of Ingredients 9

1 stick butter
8 oz cream
1 garlic clove, peeled, whole
2 cups rice
3 1/2 cups chicken stock
1 pound shrimp, uncooked
2 lemons
1 tbsp hot sauce
3-4 pinches salt

Steps:

  • Place the garlic clove in the pot. Add 1/2 stick butter and melt over low heat. Stir garlic clove with wooden spoon, to infuse butter with garlic. Add salt. When butter is all melted, scoop garlic out and place it in the other pan (for shrimp). Place the 2 cups rice into the butter and mix well. Turn heat up to medium high. Stir rice to point of browning, do not let it pop. Add chicken stock to pot, place on medium heat and cover. DO NOT REMOVE LID UNTIL COOKED - Use a See-Through lid. Melt the other 1/2 stick butter with the garlic clove, the same way as before. When melted, remove garlic, and add shrimp. When close to fully pink, squeeze juice of 2 lemons into pot. Add tbsp of hot sauce. Add 3-4 pinches of salt. Let shrimp fully cook with lemon and hot sauce, 3-5 minutes. Add 8 oz cream or a little more to ensure mix with juice. Serve the shrimp over the rice.

NONNA'S ITALIAN CROSTOLI



Nonna's Italian Crostoli image

This delicious Italian dessert is a must-have dish for Italian family gatherings. We would always make it for Christmas. This recipe can be divided or doubled. Divided is usually plenty.

Provided by SnL

Categories     World Cuisine Recipes     European     Italian

Time 2h1m

Yield 96

Number Of Ingredients 10

12 eggs
¼ cup water
1 teaspoon almond flavoring
1 pinch salt
8 cups all-purpose flour, or more as needed
1 ¼ cups oil for frying, or as needed
3 cups white sugar
1 teaspoon cinnamon
1 drop green food coloring
red food coloring

Steps:

  • Beat eggs, water, and almond flavoring together in a large bowl. Add salt; gradually stir in flour to make a stiff dough.
  • Knead the dough until it can be rolled out very thinly. Split dough into fist-sized balls; roll out into thin strips using a pasta machine. Cut dough strips into triangles.
  • Divide sugar among 3 bowls. Add cinnamon to one bowl, green food coloring to the next, and red food coloring to the last. Stir to evenly distribute the additions.
  • Heat oil in a skillet over high heat. Place the dough triangles into the hot oil. Fry, turning until golden brown on both sides, about 1 minute. Transfer to a paper towel-lined plate and immediately sprinkle both sides with one of the sugar toppings.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 14.3 g, Cholesterol 23.3 mg, Fat 1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 10.6 mg, Sugar 6.3 g

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