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Recipes
(Panera Bread) Black Bean Soup
By nurseliz
Directions: 1 In a pot, combine the first six ingredients; simmer for 10 minutes
- Ingredients:
- Servings:
- 4-6 4-6
- Units: US | Metric
- 1 onion , finely chopped
- 2 garlic cloves , minced
- 2 celery ribs , finely chopped
- 1/4 large red bell pepper , finely chopped
- 2 small chicken bouillon cubes
- 1 -1 1/2 cup boiling water
- 2 (15 ounce) cans black beans , undrained
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 lemon, juice of
- 1 1/2 tablespoons cornstarch
Pan-Roasted Pork Chops
By nurseliz
1. Heat oven to 400°F. In small bowl, stir together all rub ingredients
- RUB*
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons freshly ground pepper
- 2 tablespoons paprika
- 2 teaspoons dry mustard
- 2 teaspoons celery seeds
- 2 teaspoons packed brown sugar
- 1 1/4 teaspoons salt
- PORK CHOPS
- 4 pork rib chops (about 1 1/2 lb.)
- 1 tablespoon oil
CHICKEN TAMALE CASSEROLE
By nurseliz
Preparation 1. Preheat oven to 400°
- Yield: 8 servings
- Ingredients
- 1 * 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 * 1/3 cup fat-free milk
- 1/4 * 1/4 cup egg substitute
- 1 * 1 teaspoon ground cumin
- 1/8 * 1/8 teaspoon ground red pepper
- 1 * 1 (14 3/4-ounce) can cream-style corn
- 1 * 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 * 1 (4-ounce) can chopped green chiles, drained
- * Cooking spray
- 1 * 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 * 2 cups shredded cooked chicken breast
- 1/2 * 1/2 cup fat-free sour cream
Braised Brisket with Garlic
By nurseliz
Heat the oven to 325°F
- 1 lemon
- 3 tablespoons olive oil
- 1 beef brisket (about 5 pounds)
- 36 cloves garlic, peeled
- 2 tablespoons red wine vinegar
- 3 cups Swanson® Beef Stock (Regular or Unsalted)
- 3 to 4 sprigs fresh thyme or 2 teaspoons dried thyme leaves, crushed
- 2 sprigs fresh rosemary leaves
- Ground black pepper
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon minced garlic
Sautéed Cauliflower and Tomatoes
By nurseliz
Weight Watchers
- 4 tsp olive oil, extra-virgin, divided
- 8 cup(s) cauliflower, fresh, florets
- 1/4 cup(s) water
- 2 cup(s) grape tomatoes, halved
- 1 Tbsp minced garlic
- 3/4 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Italian Sloppy Joes
By nurseliz
Directions Heat the olive oil in a Dutch oven over medium heat
- Ingredients
- 1 tablespoon olive oil
- 1 pound ground sirloin
- 8 ounces ground pork
- 8 ounces ground veal
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon dried Italian seasoning
- 1/4 cup dry white wine
- One 28-ounce can diced tomatoes, with juice
- 1/2 cup whole milk
- Kosher salt and freshly ground black pepper
- 8 slices aged provolone cheese
- 8 hinged hoagie/sub rolls
- Oil-packed hot giardiniera, for serving
- Chianti, for serving
Coq au Vin
By nurseliz
Sunny Anderson
- Ingredients
- 4 * 4 chicken legs, thighs and drumsticks kept attached, skin removed
- 1 * 1 bottle red wine
- 4 * 4 cloves garlic, smashed
- 2 * 2 sprigs thyme
- 1 * 1 bay leaf
- 1 * 1 bunch fresh parsley, half whole, half chopped
- 1/4 * 1/4 cup olive oil
- 1 * 1 Vidalia onion, chopped
- 1 * 1 carrot, chopped
- 2 * 2 celery stalks, chopped
- 1 * 1 teaspoon cayenne pepper
- 2 * 2 tablespoons tomato paste
- 3 * 3 tablespoons all-purpose flour
- 3 * 3 cups chicken stock
- 1/2 * 1/2 pound thick-cut bacon, cut in fours
- 1 * 1 pound button mushrooms, halved
- 8 * 8 ounces frozen pearl onions, thawed
- * Salt and freshly ground black pepper
- 1 * 1 pound pappardelle noodles, cooked al dente, warm
- 3 * 3 tablespoons butter
Stroganoff style Beef with Broccoli
By nurseliz
In a small bowl, stir together sour cream and dillweed; set aside
- 1/2 cup light dairy sour cream
- 1/4 teaspoon dried dillweed
- 1 pound boneless beef top round steak, trimmed and cut into thin bite-size strips*
- 1 tablespoon cooking oil
- 1 small onion, cut into 1/2-inch-thick slices
- 1/2 teaspoon bottled minced garlic (1 clove)
- 3 cups dried wide noodles (6 ounces)
- 3 cups broccoli florets
- 3 tablespoons all-purpose flour
- 1 14-ounce can beef broth
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- Ground black pepper
- Directions
Chocolate Bar Fondue
By nurseliz
Directions 1. In a small saucepan, over low heat, warm the cream and chocolate
- Ingredients
- 3/4 cup heavy cream
- 1 pound milk or dark chocolate, broken into pieces
- 1 pint fresh strawberries
- 1 store-bought angel food cake, cut into 1-inch pieces
- 8 ounces dried fruit, such as pineapple slices and figs
Venetian Shrimp and Scallops
By nurseliz
Rachael Ray
- Shrimp and Scallops:
- Ingredients
- 1 pound sea scallops
- 1/4 cup flour, seasoned with salt and pepper
- 1 tablespoon (1 turn around the pan) extra-virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 1 large shallot, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1 cup chicken broth or stock
- 1 (14-ounce) can diced tomatoes in juice
- 1/4 teaspoon saffron threads
- 1 pound large shrimp, peeled and deveined
- 12 leaves fresh basil, shredded or torn
- 1 lemon, zested
- Hot, crusty bread, for plate mopping
- Serving Suggestions: Asparagus with Prosciutto