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Recipes
Beef Vegetable Stew
By nurseliz
Directions * In a large nonstick skillet, brown meat in oil over medium heat
- Ingredients
- 1-1/2 * 1-1/2 pounds lean boneless beef chuck roast, cut into 1-inch cubes
- 2 * 2 teaspoons canola oil
- 1-1/2 * 1-1/2 pounds red potatoes, cut into 1-inch cubes
- 3 * 3 medium carrots, cut into 1-inch slices
- 1 * 1 medium onion, chopped
- 1/2 * 1/2 cup chopped celery
- 1 * 1 can (28 ounces) crushed tomatoes, undrained
- 3 * 3 tablespoons quick-cooking tapioca
- 2 * 2 tablespoons dried basil
- 1 * 1 tablespoon sugar
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
Special Clam Chowder
By nurseliz
In a large saucepan, combine the first 7 ingredients
- 4 c cubed red potatoes
- 3 c water
- 1 med carrot, grated
- 1 small onion, chopped
- 2 tsp chix bouillion granules
- 1 tsp parsley flakes
- 1/2 tsp pepper
- 2 tbsp all-purpose flour
- 1/2 c cold water
- 3 cans (6 1/2 0z each) chopped clams, drained
- 2/3 c cubed process cheese (Velveeta)
- 1 can (12 oz) evaporated milk
Cherry Cheesecake Brownies
By nurseliz
1. Preheat oven to 325°
- Cheesecake:
- 1/2 cup chopped dried tart cherries
- 1 tablespoon cherry liqueur
- 1/4 cup sugar
- 6 ounces 1/3-less-fat cream cheese
- 1 tablespoon matzo cake meal
- 1/4 teaspoon vanilla extract
- 1 large egg, lightly beaten
- Brownies:
- Cooking spray
- 1 1/2 teaspoons unsweetened cocoa
- 3 ounces bittersweet chocolate, finely chopped
- 1 ounce unsweetened chocolate, finely chopped
- 6 tablespoons butter, cut into small pieces
- 1/2 teaspoon vanilla extract
- 2 large egg whites
- 1 large egg
- 3 19/50 ounces all-purpose flour (about 3/4 cup)
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Italian Sub Stoup and Garlic Toast Floaters
By nurseliz
Place a soup pot or deep-sided skillet on the stove and pre-heat to medium-high heat
- # 2 tablespoons extra virgin olive oil (EVOO), plus 1/4 cup for croutons
- # 3/4 pound hot or sweet Italian sausage (about 3 links), split and meat removed from casing
- # 1/4 pound piece stick pepperoni, diced
- # 1 ham steak, diced (about 1/2-3/4 pound)
- # 1 green bell pepper, seeded, quartered and sliced
- # 1 medium yellow onion, peeled, quartered and sliced
- # 1 can diced tomatoes (15 ounces)
- # Kosher salt and freshly ground black pepper
- # 6 cups chicken stock
- # 1/2 pound gemelli pasta or other short-cut pasta
- # 5 cups cubed crusty bread
- # 3 large cloves garlic, cracked from skin
- # 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
- # 1 teaspoon crushed red pepper flakes
- # 1/2 teaspoon dried oregano
- # 2 bunches arugula, trimmed and coarsely chopped (about 4 cups)
Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions
By nurseliz
Saute onions over medium heat in 2 Tbs of butter until they are nice and caramelized - About 15 Minutes
- 1 1/2 lb. Bonesless Skinless Chicken Breasts
- 1/2 of a Large Onion - Thinly sliced
- 1 Package of Whole Mushrooms - Halved (I used baby bellas... So Yummy!)
- 1/2 Cup of Chicken Broth
- 1 Cup Heavy Cream
- 5 Tbs. Butter - Divided
- 1/2 Cup of Parmesan Cheese
- 2 Tbs. Balsamic Vinegar
- Salt and Pepper
- (2 Tbs. Peace and Love)
Parmesan Knots
By nurseliz
Directions Cut each biscuit into thirds
- Ingredients
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1/4 cup canola oil
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
Stuffed Peppers with Ground Beef and Rice
By nurseliz
Directions for stuffed peppers with ground beef and rice Cut tops off peppers; remove seeds and membranes
- 6 green bell peppers
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 clove garlic, crushed
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 egg, lightly beaten
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 pounds lean ground beef or chuck
- 1 1/2 cups cooked long-grain rice
- shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Chili Mac
By nurseliz
Directions Cook macaroni according to package directions
- Ingredients
- 2 cups uncooked whole wheat elbow macaroni
- 1 pound lean ground turkey
- 1 small onion, chopped
- 2 to 3 jalapeno peppers, seeded and chopped
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 to 2 tablespoons hot pepper sauce
- 2 to 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 3/4 cup shredded reduced-fat cheddar cheese
OLIVE GARDEN TORTELLINI IN MUSHROOM-WALNUT CREAM SAUCE
By nurseliz
reduced fat
- INGREDIENTS:
- 1/4 cup extra virgin olive oil
- 16 ounces mushrooms, sliced
- 1/3 cup walnuts, chopped
- 1 cup skim milk
- 1 cup low-fat ricotta cheese
- 1 can cream of mushroom soup
- 1/2 teaspoon black pepper
- 1 cup freshly grated Parmesan cheese
- 2 pounds wheat tortellini, cooked according to package directions
Broccoli Rabe Risotto
By nurseliz
Directions Cook's Note: Bull's blood is a variety of heirloom beet, typically grown and used for its dark purple...
- Ingredients
- 1 bunch broccoli rabe, cut into small florets
- 8 to 10 cups chicken stock, as needed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 shallot, brunoised
- Kosher salt and freshly ground black pepper
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 cup grated Parmesan, plus more for garnish
- Piquillo Pepper Salsa, for serving, recipe follows
- Bull's blood leaves, for garnish
- Chervil, for garnish