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Recipes
MEATBALL SANDWICH CASSEROLE
By nurseliz
Preheat oven to 350. Meanwhile, slice your bread
- Baguette French Bread {cut into 18-24 slices, 1/4 inch thick}
- Olive Oil
- 1 pkg. frozen Italian meatballs, bite sized {about 1 lb.}
- 1 pkg. frozen onion & bell pepper mix, thawed & drained
- 1 1/2 cups spaghetti sauce {I used Classico Tomato & Basil...HIGHLY RECOMMEND!!!!}
- 1 cup mozzarella cheese, shredded
Ruth's Chris New Orleans-Style BBQ Shrimp
By nurseliz
Place a large cast iron skillet on a burner and heat over high heat
- 20 large (16/20) shrimp, peeled and deveined
- 1 ounce canola oil
- 1 tablespoon plus 5 teaspoons green onions, chopped
- 2 ounces dry white wine
- 1 teaspoon fresh chopped garlic
- 4 tablespoons Lea & Perrins Worcestershire Sauce
- 1 teaspoon Tabasco
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 8 ounces (2 sticks) salted butter
Antipasto-Style Penne
By nurseliz
Preparation 1. Preheat broiler
- 1 medium red bell pepper $
- 1/2 cup pitted kalamata olives, chopped
- 1/3 cup refrigerated pesto
- 3 ounces prosciutto, chopped
- 1 (7-ounce) jar oil-packed sun-dried tomato halves, drained and chopped
- 1 (6-ounce) jar marinated quartered artichoke hearts, drained and chopped
- 8 ounces uncooked penne pasta (about 2 cups)
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
- 1/4 cup pine nuts, toasted
Preserved-Lemon Chicken
By nurseliz
Directions 1. Make the preserved lemons: Preheat oven to 300 degrees F
- Ingredients
- U.S. Metric Conversion chart
- 11 * 11 large lemons
- 1/2 * 1/2 cup(s) sea salt
- 2 * 2 tablespoon(s) sea salt, combined with above mentioned sea salt
- 1 * 1 tablespoon(s) sugar
- 2/3 * 2/3 cup(s) fresh lemon juice
- 2 * 2 tablespoon(s) fresh lemon juice, combined with above mentioned lemon juice
- 2 * 2 tablespoon(s) olive oil
- 1/2 * 1/2 teaspoon(s) salt
- 1/4 * 1/4 teaspoon(s) fresh-ground black pepper
- 2 * 2 clove(s) garlic
- 1/2 * 1/2 teaspoon(s) fresh oregano, minced
- 1/2 * 1/2 teaspoon(s) fresh thyme, minced
- 1 * 1 (3 1/2-pound) chicken, quartered, washed, patted dry, and excess fat trimmed
- 15 * 15 cherry tomatoes
- 20 * 20 small green olives, such as picholines
Short Ribs with Pasta e Fagioli
By nurseliz
Pre-heat the oven to 325ºF
- 3 tablespoons extra virgin olive oil (EVOO)
- 1/3 pound slab bacon or pancetta, diced
- 6-8 beef short ribs, bone-in
- Salt and pepper
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 4 cloves garlic, sliced
- 1 teaspoon ground fennel or fennel pollen
- 1 large bay leaf
- 2 tablespoons tomato paste
- 1 herb bundle of sage, parsley, rosemary and thyme
- 2 cups dry red wine
- 1 can beef consommé
- 2 cups chicken stock
- 3/4 pound ditalini pasta or macaroni
- 1 can cannellini beans, drained
- 3/4 cup grated Parmigiano Reggiano cheese
- 3/4 cup grated Pecorino Romano cheese
- Chopped flat leaf parsley, for garnish
Cherry winks
By nurseliz
frosted cookie
- frosting:
- 1 pkg white cake mix
- 1/2 c sour cream
- 3 tbsp cherry juice
- 1/4 tsp almond extract
- 1 egg
- 1/2 c chopped maraschino cherries
- 2 1/2 c powdered sugar
- 1/4 c softened butter
- 1 tbsp cherry juice
- 2-3 tbsp milk or half and half
- cherries cut into quarters
Savory Chicken Potpie Savory Chicken Potpie
By nurseliz
Directions * Rub the chicken with olive oil and sprinkle with salt and pepper
- # broiler/fryer chicken, cut up (3 to 4 pounds)
- # 3 tablespoons olive oil
- # 2 cloves garlic, minced
- # 2 medium peeled potatoes, cut into 1-inch chunks
- # 24 frozen pearl onions
- # 3 medium carrots, cut into 1-inch chunks
- # 2 celery ribs, cut into 1-inch chunks
- # 1 leek, cut into 1/2-inch rings
- # 8 fresh mushrooms, quartered
- # 2 tablespoons minced fresh parsley
- # 1 teaspoon dried rosemary
- # 1 teaspoon dried thyme
- # 1/2 teaspoon dried sage
- # 1 cup peas
- # 1 jar (2 ounces) chopped pimientos
- # Salt and pepper to taste
- # 4 cups chicken broth
- # 6 tablespoons butter
- # 6 tablespoons all-purpose flour
- # 1 egg yolk
- # 1/2 cup heavy whipping cream
- # 2 sheets frozen puff pastry
Chocolate-Cherry Cookies
By nurseliz
Preheat oven to 350°
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/3 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2/3 cup dried tart cherries
- 3 tablespoons semisweet chocolate chips
- Cooking spray
Pacific Cod and Clam Cacciucco
By nurseliz
For the stew: Extra-virgin olive oil 1 pound cleaned cod fillets, cut into 4 pieces Kosher salt ...
- For the fish stock:
- Extra-virgin olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, smashed
- Salt
- 2 pounds white fish bones, such as cod
- 1/2 pound shrimp shells
- 2 bay leaves
- 3 thyme sprigs
- For the basic tomato broth:
- Extra-virgin olive oil
- 1 large onion, sliced
- 1 fennel bulb, sliced thin, reserve fronds for garnish
- 2 celery stalks, sliced thin on the bias
- Kosher salt
- 3 cloves garlic, sliced thin
- Pinch crushed red pepper
- 2 cups white wine
- 2 quarts light fish stock
- Large pinch saffron
- 1 (28-ounce) can Italian plum tomatoes, crushed or pureed
- 1 bundle thyme
- 3 bay leaves
Seafood Appetizers
By nurseliz
DIRECTIONS 1 Heat oven to 375°F
- INGREDIENTS
- 2 2
- cups frozen cooked salad shrimp, thawed
- 1 1
- can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 1
- cup refrigerated flake-style imitation crabmeat, cut into small pieces
- 1 1
- teaspoon seafood seasoning (from 6-oz container)
- 1 1
- teaspoon garlic powder
- 1 1/2 1 1/2
- cups shredded Mexican cheese blend (6 oz)
- 1 1
- teaspoon parsley flakes