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Recipes
Fantastic Black Bean Chili
By Nilson
Directions Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound ground turkey
- 3 (15 ounce) cans black beans, undrained
- 1 (14.5 ounce) can crushed tomatoes
- 1 1/2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil leaves
- 1 tablespoon red wine vinegar
Chicken Tortilla Soup--On the Border
By Nilson
Heat chicken broth to boil in a 4 quart saucepan
- 1/2 cup salsa
- 2 large ripe olives, mashed with 3 Tablespoons salsa
- 3 cans chicken broth
- 3 boneless skinless chicken breasts (1 pound)
- 4 Tablespoons uncooked rice
- 1/2 cup chopped onion
- 1/2 cup finely chopped cilantro
- 1/2 cup shredded monterey jack cheese
- avocado cubed
Quiche Western
By Nilson
Mix cheeses and spread on bottom of pie crust
- 1 pie crust
- 1 teaspoon chili powder
- 2 Tablespoons cold water
- 1 cup shredded cheddar
- 1 cup shredded Monterey Jack
- 3 large eggs
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/2 cup 1/2 and 1/2
- 1 4ounce can chopped green chilies
- 1 2 1/2 ounce can sliced black olives
- 2 Tablespoons finely chopped green onion
Baked Ziti
By Nilson
Center a rack in the oven and preheat the oven to 350 degrees
- 1 lb. whole milk oar 1% cottage cheese
- 2 large eggs, lightly beaten
- 3 ounces grated Parmesan cheese (1 1/2 cups) divided
- Table salt
- 1 lb. ziti
- 1 T extra virgin olive oil
- 20 oz. turkey Italian sausage
- 1/2 cup yellow onion, finely chopped
- 5 medium cloves garlic, minced or pressed
- 1 28 ounce can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 tsp. dried oregano
- 1/2 cup plus 2 T. chopped fresh basil leaves, divided
- 1 tsp. sugar
- ground black pepper
- 3/4 tsp cornstarch
- 1 cup heavy cream (or whole milk)
- 8 ounces low moisture mozzarella, cut into 1/4 inch pieces
Zucchini Soup from Sondra
By Nilson
Saute zucchini onion butter and parsley
- 4 large zucchini (sliced thin)
- 1 onion chopped
- 1/2 cup butter
- 1/2 cup fresh parsley
- 1/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon nutmeg
- 1 can chicken broth
- 1 can evaporated milk
- 2 cans chicken
Mystery Mousse
By Nilson
by Dorie Greenspan and Alan Richardson
- 3 1/2 ounces bittersweet chocolate, coarsely chopped
- 3 large eggs, separated, at room temperature
- Pinch of salt
- 1 1/2 teaspoons sugar
- Whipped cream or creme fraiche, for serving (optional)
French Onion Soup: the Cook's Illustrated Way
By Nilson
1 For the soup:. 2 Adjust oven rack to lower-middle position and heat oven to 400°
- 3 tablespoons unsalted butter, cut into 3 pieces
- 6 large yellow onions, halved and cut pole to pole into 1/4-inch-thick slices (about 4 pounds)
- salt
- 2 cups water, plus extra for deglazing
- 1 tablespoon balsamic vinegar
- 4 cups low sodium chicken broth
- 2 cups beef broth
- 1/4 cup dry red wine
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 sprigs fresh parsley leaves
- ground black pepper
- cheese crouton
- 1 baguette, cut into 1/2-inch slices
- 4 1/2 ounces swiss cheese, sliced 1/16-inch thick
- 1 1/2 ounces grated asiago cheese (about 3/4 cup)
Marinated Tomatoes
By Nilson
Light, refreshing and very easy
- 8 large ripe tomatoes , chopped in large pieces
- 1 cup salad oil
- 2/3 cup vinegar
- 2 teaspoons salt
- 2 teaspoons dried basil (or 4 tsp. fresh, chopped)
- 1/2 teaspoon dried tarragon (or 1 tsp. fresh, chopped)
- 1/4 teaspoon black pepper
- 1 head lettuce (for serving, your favorite)
Eggs Benedict
By Nilson
In a bowl which will fit a double boiler base, beat egg yolks until light in color and thick
- 4 English muffins
- 8 slices Canadian Bacon
- 8 slices tomato
- 8 eggs poached
- Sauce
- 4 egg yolks (6)
- 1/2 cup butter (3/4)
- 1/4 cup boiling water (3/8)
- 2 Tablespoons lemon juice (3)
- 1/4 teaspoon salt (3/8)
Nippy Appetizer Spread
By Nilson
Mash liverwurst with fork
- 8 ounces liverwurst
- 1 3 ounce package cream cheese softened
- 1 teaspoon prepared mustard
- Few drops liquid hot pepper sauce.