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Recipes
Crispy Oven Fries
By nurseliz
America's Test Kitchens
- You need a heavy-duty rimmed baking sheet for this recipe; our favorite is the Lincoln Foodservice Half-Size Heavy Duty Sheet Pan.
- 4 russet potatoes (6 to 8 ounces each), peeled and cut into 1/2-inch-thick fries
- 6 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 teaspoon salt
Oven Baked Fries
By nurseliz
Step 1: Choose the right potato and slice 'em up
- russet potatoes
Hot Shrimp Scampi Dip
By nurseliz
Preheat oven to 400°F. Add softened cream cheese to a mixing bowl and mix well with a fork until smooth
- 1 (8-ounce) package cream cheese, at room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 green onion, diced
- 1/4 cup parsley, diced
- 2 tablespoons butter
- 3 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 pound extra-large shrimp, about 12 shrimp, peeled and deveined
- 1/4 teaspoon kosher salt
- juice of 1 lemon
- 1 cup grated Mozzarella Cheese
- 1/4 cup grated Parmesan Cheese, plus 2 tablespoons reserved
- 1/4 cup grated Romano Cheese
- 2 tablespoons toasted panko crumbs, optional
Double-High Turkey & Portobello Patty Melts
By nurseliz
Directions: Make the turkey burgers: In a bowl, combine all of the ingredients except the EVOO
- TURKEY BURGERS:
- Ingredients
- 1 1/2 lbs. ground turkey
- 2 –3 tbsp. grated onion
- 2 tbsp. chopped fresh chives
- 2 tbsp. chopped flat-leaf parsley
- 2 tbsp. dijon mustard
- 1 tbsp. worcestershire sauce
- 1 tbsp. poultry seasoning
- 1/4 cup EVOO
- PORTOBELLOS:
- 4 large portobello mushrooms, sliced on an angle 1/4 inch thick
- 1 large shallot, sliced
- 2 tbsp. chopped fresh thyme
- Salt and pepper
- 1/3 cup dry sherry or marsala
- Softened butter
- 8 slices pullman or sourdough bread
- 8 slices jarlsberg or emmentaler cheese
Slow Cooker Tuscan Pot Roast
By nurseliz
1 In small bowl, place mushrooms and hot water; let stand 10 minutes
- 1 1
- package (1 oz) dried porcini mushrooms
- 1 1
- cup hot water
- 2 2
- cloves garlic, finely chopped
- 1 1
- tablespoon grated lemon peel
- 1 1
- teaspoon dried oregano leaves
- 1/2 1/2
- teaspoon salt
- 1 1
- boneless beef rump roast (2 1/2 lb), trimmed of fat
- 1 1
- can (14.5 oz) diced tomatoes, undrained
- 1 1
- cup frozen small whole onions (from 1-lb bag), thawed
- 1/2 1/2
- cup dry red wine or Progresso® beef flavored broth (from 32-oz carton)
Seafood Pasta with Sherry Tomato Cream Sauce
By nurseliz
In a large saucepan boil water for the pasta
- Salt
- 1 1/2 pound penne rigate or bow tie pasta
- 3 tablespoons extra virgin olive oil (EVOO)
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 2 large shallots, chopped
- 3-4 cloves garlic, finely chopped or grated
- A pinch or 2 crushed red pepper flakes
- 1/2 cup dry sherry
- 1/2 cup chicken stock or seafood stock
- 1 can crushed tomatoes (15 ounces)
- 1 pound shelled, cooked or raw bulk lobster pieces
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 1/2 cup cream
- A handful chopped chives or parsley or both
Tiny Cinnamon Rolls
By nurseliz
Preparation Unroll crescent roll dough, and separate into 4 rectangles; pinch seams to seal
- Ingredients
- 1 * 1 (8-ounce) can refrigerated crescent rolls
- 1 1/2 * 1 1/2 teaspoons sugar
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/3 * 1/3 cup sifted powdered sugar
- 1 * 1 teaspoon milk
- 1 * 1 drop vanilla extract
Chunky Chicken Broccoli Cheese Potato Topper
By nurseliz
1. Heat the soup and broccoli in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirrin...
- 1 can (19 ounces) Campbell's® Chunky™ Chicken Broccoli Cheese and Potato Soup
- 1 cup cooked broccoli cuts
- 4 hot baked potatoes, split
- Shredded Cheddar cheese
Chicken Tetrazzini
By nurseliz
Cooking Light
- Ingredients
- 1 1 * 1 tablespoon butter
- * Cooking spray
- 1 1 * 1 cup finely chopped onion
- 2/3 2/3 * 2/3 cup finely chopped celery
- 1 1 * 1 teaspoon freshly ground black pepper
- 3/4 3/4 * 3/4 teaspoon salt
- 3 3 * 3 (8-ounce) packages presliced mushrooms
- 1/2 1/2 * 1/2 cup dry sherry
- 2/3 2/3 * 2/3 cup all-purpose flour
- 3 3 * 3 (14.5-ounce) cans fat-free, less-sodium chicken broth
- 2 1/4 2 1/4 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
- 1/2 1/2 * 1/2 cup (4 ounces) cream cheese
- 7 7 1 7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
- 4 4 1 1/2 cups chopped cooked chicken breast (about 1 1/2 pounds)
- 1 1 * 1 (1-ounce) slice white bread
Crispy Buttermilk Chicken
By nurseliz
Cooking Light
- Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 3/4 cups whole buttermilk
- 1 large egg
- 3/4 teaspoon onion powder, divided
- 3/4 teaspoon ground red pepper, divided
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 2 teaspoons black pepper
- 1 teaspoon celery salt
- 2 tablespoons canola oil