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Recipes
Cheesy Macaroni Salad
By Nitaj3
In a large bowl, combine pasta, cheese, celery, peas, radish and onion
- Metric Ingredient Imperial
- 250 ml elbow macaroni, cooked according to package directions and rinsed with cold water 1 cup
- 375 ml cheddar cheese, cubed 1 1/2 cup
- 125 ml celery, thinly sliced 1/2 cup
- 125 ml peas 1/2 cup
- 125 ml radishes, thinly sliced 1/2 cup
- 30 ml green onion or cooking onion, finely chopped 2 tbsp
- 125 ml mayonnaise 1/2 cup
- 50 ml sweet or dill pickle relish or sweet or dill pickles, chopped 1/4 cup
- 30 ml milk 2 tbsp
- salt & pepper to taste -
- 2 eggs, hard cooked, coarsely chopped 2
Garlic & Lemon Chicken w/ green beans and potatoes
By Nitaj3
DIRECTIONS Preheat oven to 400°F ( 180)
- INGREDIENTS
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound trimmed green beans
- 8 small red potatoes, quartered
- 4 chicken breasts
- ♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸
Monterey Chicken Tortilla Casserole
By Nitaj3
How to Make It 1 Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole
- 1 cup coarsely crumbled tortilla chips
- 2 cups cubed cooked chickenor turkey
- 1 can (about 15 ounces) cream-style corn
- 3/4 cup Pace® Picante Sauce
- 1/2 cup sliced pitted ripe olives
- 2 ounces shredded Cheddar cheese (about 1/2 cup)
- Chopped green or red pepper
- Tortilla chips
Veggie, Beef & Pasta Casserole
By Nitaj3
In a large nonstick skillet over medium-high heat; combine ground beef, onions, zucchini and garlic; cook for 8 to...
- Veggie, Beef & Pasta Casserole
- Metric Ingredient Imperial
- 500 g lean ground beef 1 lb
- 250 ml onions, sliced 1 cup
- 250 ml zucchini, diced 1 cup
- 10 ml minced garlic 2 tsp
- 1 can (28 oz/796 ml) stewed or diced tomatoes, with juice 1
- 25 ml soy sauce 2 tbsp
- 2 ml crushed red pepper flakes 1/2 tsp
- 500 ml rotini or spiral pasta 2 cup
- 375 ml cheddar cheese, shredded 1 1/2 cup
Tomato-Zucchini-Potato Casserole
By Nitaj3
STEP 1: Preheat the oven to 400 degrees
- Ingredients
- 1 TABLESPOON OF OLIVE OIL
- 1 MEDIUM ONION
- 2 CLOVES OF GARLIC
- 1 MEDIUM ZUCCHINI
- 1 MEDIUM SUMMER(YELLOW) SQUASH
- 1 LARGE POTATO
- 1 LARGE TOMATO
- 1 TEASPOON DRIED THYME
- 1 TEASPOON FRESH ROSEMARY (CHOPPED)
- SALT AND PEPPER TO TASTE
- 1 CUP SHREDDED ITALIAN CHEESE
Brussels Sprout-Leaf Salad
By Nitaj3
Directions Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined
- Salad:
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly lemon juice (from 1 large lemon)
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds Brussels sprouts
- 2 cups baby arugula
- 1 head Belgian endive, cut into 1/2-inch pieces
- 1/3 cup sliced almonds, toasted* see Cook's Note
- 1/3 cup grated Pecorino Romano
Baked Pancake with Raspberry Sauce
By Nitaj3
Preparation 1. Melt butter in a 10-inch ovenproof frying pan over low heat
- 3 tablespoons butter
- 3 large eggs $
- 3/4 cup milk $
- 1/2 teaspoon vanilla
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1/8 teaspoon salt
- Raspberry sauce (recipe follows)
- 4 Cups fresh or thawed frozen Raspberries
- 1/4 C sugar
Tucson Chicken
By Nitaj3
Dredge chicken pieces in flour
- 1 chicken, cut-up and skinned
- 2 TBLS olive oil
- 1 onion, cut up
- 1 pepper, red, green, yellow or combo - cut up
- 1/2 lb mushrooms
- 1/4 C chopped garlic
- 1/4 C tomato paste
- 2 C fresh basil
- 4 C chicken broth
- 3 plum tomatoes, chopped
- Cooked noodles.
Cabbage, Apple, Raisin Slaw
By Nitaj3
Combine cabbages, carrots, apple, raisins and sunflower seeds in very large bowl
- 1.25 L red cabbage, coarsely chopped 5 cup
- 1.25 L green cabbage, coarsely chopped 5 cup
- 250 ml carrots, coarsely chopped 1 cup
- 1 large tart green apple, coarsely chopped 1
- 125 ml raisins 1/2 cup
- 125 ml sunflower seeds, unsalted & toasted 1/2 cup
- 375 ml plain yogurt 1 1/2 cup
- 125 ml fresh dill, chopped 1/2 cup
- 25 ml vegetable oil 2 tbsp
- 25 ml apple cider vinegar 2 tbsp
Oven Baked Parmesan Fries
By Nitaj3
Preheat the oven to 400 degrees F
- 5 russet potatoes
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan