Nurseliz's profile page
Recipes
Slow Cooker Cheesy Chicken & Tortillas
By nurseliz
slow cooks 4 hours
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1 package (about 1 ounce) mild taco seasoning mix
- 5 1/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 2 tablespoons butter
- 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 10 flour tortillas (10-inch), cut into 1-inch pieces
- 4 cups shredded Mexican cheese blend (about 16 ounces)
- 2 cups regular long-grain white rice, prepared according to package directions (about 6 cups)
Slow Cooker Taco Soup
By nurseliz
Directions Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned be...
- Ingredients
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Slow Cooker Picante-Braised Short Ribs
By nurseliz
1. Heat the oil in a 12-inch skillet over medium-high heat
- 1 tablespoon vegetable oil
- 4 pounds bone-in beef short ribs, cut into serving-sized pieces
- 1 large onion, sliced (about 1 cup)
- 2 cloves garlic, crushed
- 1 jar (16 ounces) Pace® Picante Sauce
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
Glazed Lemon Pound Cake
By nurseliz
Heat oven to 325° F. Butter and flour a 12-cup Bundt pan
- 1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan
- 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups granulated sugar
- 2 tablespoons finely grated lemon zest, plus 6 tablespoons lemon juice
- 6 large eggs, at room temperature
- 1 cup plain full-fat Greek yogurt
- 1 cup confectioners’ sugar
Chicken and Gruyère Turnovers
By nurseliz
Directions 1. Heat oven to 400° F
- Ingredients
- 1 1/2 cups shredded rotisserie chicken
- 1 1/2 cups grated Gruyère
- 1 cup frozen peas
- 2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
- 1 large egg, beaten
- 1/4 cup Dijon mustard
Twice-Baked Mashed Potatoes Recipe
By nurseliz
* Place potatoes in a large saucepan and cover with water
- 2-1/2 * 2-1/2 pounds medium potatoes, peeled
- 1 * 1 cup (8 ounces) sour cream
- 1/4 * 1/4 cup milk
- 2 * 2 tablespoons butter, melted
- 1-1/2 * 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
- 1/2 * 1/2 cup chopped onion
- 5 * 5 bacon strips, cooked and crumbled
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
Italian Fish Stew
By nurseliz
1. Thaw fish and shrimp, if frozen
- 8 ounces fresh or frozen skinless cod or sea bass fillets
- 6 ounces fresh or frozen peeled and deveined shrimp
- 1/3 cup chopped onion
- 2 stalks celery, sliced
- 1/2 teaspoon bottled minced garlic (1 clove)
- 2 teaspoons olive oil
- 1 cup reduced-sodium chicken broth
- 1/4 cup dry white wine or reduced-sodium chicken broth
- 1 14 1/2 ounce can no-salt-added diced tomatoes, drained
- 1 8 ounce can no-salt-added tomato sauce
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon snipped fresh parsley
Bolognese Bread Pizza
By nurseliz
Directions Heat the oven to 450 degrees F
- Ingredients
- 1 * 1 long loaf, 20 to 24 inches, Italian semolina bread, day old is fine
- 1 * 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 * 2 slices pancetta or bacon, chopped
- 2 * 2 pounds ground beef
- 2 * 2 cloves garlic, chopped
- 2 * 2 medium yellow onions, peeled and finely chopped
- 1 * 1 small carrot, peeled and chopped
- * Coarse black pepper and coarse salt
- 1 * 1 tablespoon Worcestershire sauce
- 1 * 1 teaspoon allspice, 1/3 palm full
- 1/2 * 1/2 cup red wine, 1 couple of glugs
- 1/2 * 1/2 cup beef stock
- 1 * 1 (14-ounce) can crushed tomatoes
- * Handful flat-leaf parsley, finely chopped
- 1 * 1 pound fresh smoked mozzarella, fresh mozzarella or scamorza (firmer, aged mozzarella balls) thinly sliced
- 4 * 4 handfuls grated Parmigiano or Romano
- 1 * 1 cup fresh basil, 20 leaves, shredded or torn
Seared Scallops with Orange and Vermouth
By nurseliz
1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot
- 2 * 2 tablespoons cooking oil
- 2 * 2 pounds sea scallops
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon fresh-ground black pepper
- 3 * 3 tablespoons butter
- 2 * 2 scallions including green tops, chopped
- 1/2 * 1/2 cup dry vermouth
- 1 * 1 teaspoon grated orange zest
Sautéed Mushrooms with Shallot and Thyme
By nurseliz
Instructions 1. Melt the butter in a 12-inch nonstick skillet over medium-high heat
- Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 shallot, minced
- 1 1/2 pounds white mushrooms or cremini mushrooms (or a combination of both), halved if small, quartered if large
- 1/2 teaspoon minced fresh thyme leaves