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Recipes
Herbed Chicken with wild rice
By nurseliz
cook 4 hours
- 1 package long grain and wild rice
- 6 boneless skinless chicken breast halves (5 oz each)
- 1 tbsp canola oil
- 1 tsp butter
- 1/2 lb sliced fresh mushrooms
- 1 can condensed cream of chicken soup, undiluted
- 1 cupwater
- 3 bacon strips, cooked and crumbled
- 1 tspdried parsley flakes
- 1/2 tsp thyme
- 1/4 tsp dried tarragon
Artisan Bread
By nurseliz
1. Combine water, yeast and salt in large bowl
- 3 1/2 cups lukewarm water
- 4 teaspoons active dry yeast
- 4 teaspoons coarse salt
- 7 1/4 cups (2 lb. 4 oz.; 1027.67 grams) unbleached all-purpose flour
Baked Reuben Sandwich - Nuwave/Flavorwave Ovens
By nurseliz
Directions 1. 1 Lightly butter one side of each slice of bread
- Ingredients
- 4 * 4 tablespoons butter
- 2 * 2 slices rye bread
- 1 * 1 ounce thinly sliced corned beef
- 1/4 * 1/4 cup sauerkraut, squeezed dry
- 1 * 1 slice swiss cheese or gruyere cheese
- 1 * 1 tablespoon thousand island dressing
Scallops Au Gratin
By nurseliz
Barely cover scallops with cold water in a saucepan and bring then slowly to the boiling point
- 2-2 1/2 lb fresh or frozen raw scallops
- 2 c fine bread crumbs, divided
- 4 tbsp melted butter, divided
- 3/4 c diced green pepper
- 3/4 c diced celery
- salt and pepper
- 1/2 c grated Cheddar cheese
- 1 1/2 light cream or half-and-half
Sourdough Rye Bread
By nurseliz
The night before you want to bake the bread, feed the starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cu...
- 1 cup rye flour
- 1/2 cup bread flour
- 2/3 cup water
- 1/4 cup water
- 1/2 tablespoon salt
- 1 tablespoon white sugar
- 1 tablespoon olive oil
- 1 tablespoon caraway seed
- 1 cup rye flour
- 1 cup bread flour
- 1 cup sourdough starter
- 1/2 cup water (optional)
- 1 teaspoon salt (optional)
Steak Tips with Peppered Mushroom Gravy
By nurseliz
Preparation 1. Cook noodles according to package directions, omitting salt and fat; drain
- 2 cups uncooked egg noodles $
- Cooking spray
- 1 pound top sirloin steak, cut into 3/4-inch pieces
- 1 tablespoon butter
- 2 tablespoons finely chopped shallots
- 1 (8-ounce) package presliced baby bella mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon lower-sodium soy sauce
- 3 tablespoons all-purpose flour
- 1 1/2 cups fat-free, lower-sodium beef broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 3 fresh thyme sprigs
- 1 teaspoon fresh thyme leaves (optional)
Navy Bean and Ham Soup
By nurseliz
Preparing the beans for your Navy Bean Soup Recipe If your using canned navy beans for this Navy Bean Soup Recipe ...
- A 1 pound bag of dry navy beans or
- 3 cans of canned navy beans
- 3 Cups Chicken or Vegetable Broth
- 7 Cups Water
- 1 Cup Milk
- 2 Chopped Celery Stalks
- 2 Minced Garlic Cloves
- 3 Sliced Carrots
- 1 Large yellow onion (chopped)
- 1/4 Cup chopped Fresh Parsley
- 1/2 teaspoon Black Pepper
- 2 Tablespoons Olive Oil
- 1 teaspoon Cayenne Pepper
- 1 1/2 pounds Smoked Ham Hock
- 1 10 ounce can of tomato soup
- Pressure Cooker (optional)
Makeover Beef & Potato Soup
By nurseliz
slow cook 6 1/2 hours
- Ingredients
- 1-1/2 pounds lean ground beef (90% lean)
- 3/4 cup chopped onion
- 1/2 cup all-purpose flour
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
- 5 medium potatoes, peeled and cubed
- 5 medium carrots, chopped
- 3 celery ribs, chopped
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 12 ounces reduced-fat process cheese (Velveeta), cubed
- 1-1/2 cups 2% milk
- 1/2 cup reduced-fat sour cream
Ooey-Gooey Turtle Bars
By nurseliz
Pillsbury
- INGREDIENTS
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 3 cups Fisher® Chef's Naturals® Chopped Pecans
- 1/2 cup LAND O LAKES® Butter
- 1/2 cup packed light brown sugar
- 1 jar (12.25 oz) SMUCKER'S® Caramel Ice Cream Topping
- 1 cup graham cracker crumbs (16 squares)
Minestrone Soup
By nurseliz
Directions In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes
- Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 2 onions, chopped
- 2 cups chopped celery
- 5 carrots, sliced
- 2 cups chicken broth
- 2 cups water
- 4 cups tomato sauce
- 1/2 cup red wine (optional)
- 1 cup canned kidney beans, drained
- 1 (15 ounce) can green beans
- 2 cups baby spinach, rinsed
- 3 zucchinis, quartered and sliced
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 1/2 cup seashell pasta
- 2 tablespoons grated Parmesan cheese for topping
- 1 tablespoon olive oil