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Recipes
Black Forest Cherry Layer Cake
By nurseliz
Preparation The chocolate cake: Butter and flour 2 (8-inch) round cake pans and preheat oven to 350°F
- The chocolate cake:
- 3/4 cup unsweetened cocoa powder
- 1/2 cup plain cake flour
- 6 eggs, at room temperature $
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 stick (1/4 lb.) unsalted butter, melted $
- The sweet cherry filling:
- 2 (10 oz.) bags frozen dark pitted cherries, thawed
- 9 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- Pinch of salt
- The cherry-ganache filling:
- 4 ounces semisweet chocolate, finely chopped
- 1 1/4 cups heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- The whipped-cream frosting:
- 2 cups heavy cream
- 1/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 ounces semisweet chocolate, cut into shavings, for garnish
Scallops Newburg/ Duchess Potatoes
By nurseliz
Steps 1. Preheat large sauté pan on medium-high 2–3 minutes
- Ingredients
- 1 tablespoon garlic butter
- 1 lb bay scallops
- 1 teaspoon seafood seasoning blend
- 1 (10.75-oz) can condensed cream of shrimp soup
- 1/4 cup sherry
- 1 (3-oz) package cream cheese
- Ingredients
- 1 (24-oz) package refrigerated mashed potatoes
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon garlic butter
Tuscan chicken soup
By nurseliz
6 servings calories 294 protein 35 g carbs 20 g fiber 5 g gat 8 g
- 2 tbsp olive oil
- 1 cup thinly sliced carrots
- 1 cup chopped onion
- 1/2 cup chopped celery
- 4 large cloves garlic, minced
- 1 lb boneless chicken breasts
- 8 cups chicken stock
- 3 plum tomatoes, chopped
- 1/2 cup grated zucchini
- 1 tbsp fresh thyme or 1 1/2 cup dried
- 1 large bay leaf
- 1 15 oz cannellini beans, rinsed and drained
- 1 14 oz can artichoke hearts in water, rinsed, drained and roughly chopped
- parmesan cheese
Layered Turkey Enchiladas
By nurseliz
1. Heat oven to 425°F. Spray 11x7-inch glass baking dish with nonstick cooking spray
- 8 (5- to 6-inch) corn tortillas
- 1 (15- to 16-oz.) can refried black beans
- 2 cups shredded cooked turkey
- 1 (10-oz.) can enchilada sauce
- 3 cups (12 oz.) shredded cheddar cheese
- 1/4 cup sliced green onions
- 1/4 cup sliced ripe olives
Turkey Mushroom Marsala
By nurseliz
diabetic
- 4 turkey breast tenderloin steaks, cut 1/2 inch thick (about 1 pound total)
- 1 cup sliced fresh shiitake mushrooms
- 1/3 cup dry Marsala or dry sherry
- 1/3 cup water
- 1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil or cooking oil
- 2 teaspoons cold water
- 1 teaspoon cornstarch
- Hot cooked whole wheat linguine (optional)
Homemade Samoas
By nurseliz
Preheat oven to 350F. Cream together butter and sugar in a large bowl
- 1 cup butter, softened
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- up to 2 tablespoons milk
Chicken and Gnocchi Soup
By nurseliz
Directions Heat olive oil in a large pot over medium heat
- Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 carrots, shredded
- 1 pound cooked, cubed chicken breast
- 4 cups chicken broth
- 1 (16 ounce) package mini potato gnocchi
- 1 (6 ounce) bag baby spinach leaves
- 1 tablespoon cornstarch (optional)
- 2 tablespoons cold water (optional)
- 2 cups half-and-half cream
- salt and ground black pepper to taste
SHRIMP ROSA WITH BACON
By nurseliz
Bertolli
- Ingredients:
- 4 slices bacon, chopped
- 1 large onion, sliced into thin wedges
- 1 lb. uncooked large shrimp, peeled and deveined
- 1 clove garlic, finely chopped
- 1 jar Bertolli® Four Cheese Rosa Sauce
- 8 ounces fettuccine, cooked and drained (reserve 1/2 cup pasta water)
Chicago-Style Beef Sandwiches
By nurseliz
slow cook 8 hours
- 1 boneless beef chuck roast (4 pounds)
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 pound fresh mushrooms
- 2 medium carrots, cut into chunks
- 1 medium onion, cut into wedges
- 6 garlic cloves, halved
- 2 teaspoons dried oregano
- 1 carton (32 ounces) beef broth
- 1 tablespoon beef base
- 12 Italian rolls, split
- 1 jar (16 ounces) giardiniera, drained
EatingWell's Eggplant Parmesan
By nurseliz
Directions Preheat oven to 400°F
- Ingredients
- 2 * 2 eggplants (about 2 pounds total)
- 3 * 3 egg whites
- 3 * 3 tablespoons water
- 1 * 1 cup fine dry breadcrumbs
- 1/2 * 1/2 cup freshly grated Parmesan cheese (1 ounce), divided
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground pepper
- 1/4 * 1/4 cup slivered fresh basil leaves
- 2 1/2 * 2 1/2 cups tomato sauce
- 3/4 * 3/4 cup grated part-skim mozzarella cheese (3 ounces)