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Recipes
Roasted Garlic & Herb Shrimp with Spaghetti
By nurseliz
1. Heat the oven to 400°F
- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- 3 cups Prego® Roasted Garlic & Herb Italian Sauce
- 1/2 teaspoon crushed red pepper
- 1 pound fresh or thawed frozen medium shrimp, peeled and deveined
- 1 package (10 ounces) Pepperidge Farm® Garlic Bread
- 1 package (16 ounce) spaghetti, cooked and drained (about 8 cups)
- 3 tablespoons minced fresh Italian parsley
Fudge-Walnut Brownies
By nurseliz
Cooking Light
- 3 19/50 ounces all-purpose flour (about 3/4 cup)
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate chunks, divided
- 1/3 cup fat-free milk
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup chopped walnuts, divided
- Cooking spray
Venetian Mac 'n' Cheese with Radicchio and Shrimp
By nurseliz
Rachael Ray
- Ingredients:
- * Salt
- 1 * 1 pound medium pasta shells
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons flour
- 1-1/2 * 1-1/2 cups half-and-half or whole milk
- 1 * 1 cup chicken broth
- * Pepper
- * Pinch nutmeg
- 2 * 2 tablespoons extra-virgin olive oil (EVOO)
- 3 * 3 cloves garlic, grated or finely chopped
- 1 * 1 teaspoon anchovy paste (optional)
- 1 * 1 pound shrimp, peeled and deveined
- 2 * 2 small heads radicchio (12 ounces total), shredded
- 1 * 1 cup grated parmigiano-reggiano cheese
- 1 * 1 cup shredded asiago cheese
Seafood Gratin
By nurseliz
Preheat the oven to 375 degrees F
- For the sauce:
- 1 cup seafood stock or clam juice
- 1 cup heavy cream
- 1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
- 3 tablespoons tomato puree
- 1/2 teaspoon saffron threads
- 8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
- 8 ounces raw halibut, cut into1-inch chunks
- 8 ounces cooked lobster meat, cut into 1-inch chunks
- 7 tablespoons unsalted butter, divided
- 1 tablespoon all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 3 cups julienned leeks, white and light green parts (2 large)
- 1 1/2 cups julienned carrots (3 carrots)
- 1 cup panko (Japanese dried bread crumbs)
- 1/3 cup freshly grated Parmesan
- 2 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon minced garlic (2 cloves
Beef Potpie Wedges
By nurseliz
Rachael Ray
- Ingredients:
- 2 * 2 tablespoons extra-virgin olive oil (EVOO)
- One * One 2/3-pound piece skirt steak or flat-iron steak, thinly sliced on an angle and cut into pieces
- 2 * 2 tablespoons butter
- 8 * 8 white mushroom caps, sliced
- 1 * 1 small onion, finely chopped
- 1 * 1 clove garlic, finely chopped
- 1 * 1 tablespoon flour
- 1/2 * 1/2 cup beef stock
- 1/2 * 1/2 cup frozen peas
- 2 * 2 tablespoons Worcestershire sauce
- * Salt and pepper
- 1 * 1 package (2 pieces) prepared piecrust
- 1 * 1 egg, lightly beaten
French Dip Brisket
By nurseliz
Rachael Ray
- For serving:
- 1 * 1 tablespoon extra virgin olive oil (EVOO)
- 4 * 4 slices smoky bacon, chopped
- * Salt and pepper
- 1 * 1 beef brisket (3 pounds)
- 1 * 1 large onion, thinly sliced
- 2-3 * 2-3 cloves garlic, finely chopped or grated
- 1 * 1 bay leaf
- 1/2 * 1/2 pound crimini mushrooms, wiped clean and quartered
- 2 * 2 cups beef stock or broth
- 2 * 2 tablespoons fresh thyme, chopped
- 2 * 2 tablespoons Worcestershire sauce
- 2 * 2 tablespoons honey
- 1 * 1 loaf bread, cut into 4-inch sections, split and toasted
- * Sliced Swiss cheese
- * Flat leaf parsley, chopped
"Sock It To Me" Cake
By nurseliz
For filling: Directions For streusel filling, combine all ingredients and set aside
- Filling:
- Ingredients
- * 2 tablespoons brown sugar
- * 2 teaspoons ground cinnamon
- * 1 cup chopped pecans
- Glaze:
- * 1 1/2 cups confectioners' sugar
- * 2 tablespoons milk
- * 2 tablespoons lemon juice
- Cake:
- * 1 package golden cake mix
- * 4 large eggs
- * 1 cup sour cream
- * 1/3 cup vegetable oil
- * 1/4 cup water
- * 1/4 cup sugar
- * 2 tablespoons all-purpose flour
Hearty Beef Vegetable Soup
By nurseliz
In a large resealable plastic bag, combine flour, salt and pepper
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb beef stew meat, cut into 1/2 inch cubes
- 2 tbsp olive oil
- 1 14-1/2 0z Italian diced tomatoes
- 1 8 oz can tomato sauce
- 2 tbsp red wine vinegar
- 2 tbsp Worcestershire sauce
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 3 cups hot water
- 4 med potato, peeled and cubed
- 6 med carrots, sliced
- 1 med green pepper, julienned
- 1 c sliced fresh mushrooms
- 1 med onion, chopped
- 1 4 oz chopped green chiles
- 2 tbsp sugar
French Onion Turkey Casserole
By nurseliz
1 Heat the oven to 350°F
- Vegetable cooking spray
- 6 eggs
- 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
- 2 cups milk
- 1 cup shredded Swiss cheese (about 4 ounces)
- 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed
- 9 slices Pepperidge Farm® Farmhouse™ Hearty White Bread, cut into cubes
- 2 cups shredded or cubed cooked turkey
Italian Meatballs
By nurseliz
Weight Watchers
- 1 1/2 tsp regular butter
- 1 1/2 tsp olive oil
- 1 large onion(s), minced
- 1 pound(s) raw lean ground beef
- 1 large egg(s), beaten
- 1/4 tsp red pepper flakes
- 3/4 tsp table salt
- 1 Tbsp parsley, fresh, finely minced (or 1/2 tsp Italian seasoning)
- 1/4 cup(s) canned beef broth, or chicken broth
- 1/4 cup(s) white wine