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Recipes
Olive Garden Copycat Zuppa Toscana
By nurseliz
1 Chop or slice uncooked sausage into small pieces
- 1 lb Italian sausage (I like mild sausage)
- 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
- 1 large onion, chopped
- 1/4 cup bacon bit (optional)
- 2 garlic cloves, minced
- 2 cups kale or 2 cups swiss chard, chopped
- 2 (8 ounce) cans chicken broth
- 1 quart water
- 1 cup heavy whipping cream
- Read more: http://restaurant.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298#ixzz1z0GiezfW
Meatball Poppers
By nurseliz
DIRECTIONS * 1Heat oven to 350°F
- INGREDIENTS
- 12 12
- refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)
- 1 1
- cup well-drained sauerkraut (squeeze to drain)
- 1/2 1/2
- cup shredded Swiss cheese (2 oz)
- 1/3 1/3
- cup shredded Parmesan cheese (2 oz)
- 2 2
- tablespoons Thousand Island dressing
- 1/8 1/8
- teaspoon salt
- 2 2
- teaspoons McCormick® Caraway Seed
- 2 2
- cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (16 rolls)
- 1 1
- LAND O LAKES® Egg, well beaten
Ham and Cheese Calzones
By nurseliz
Directions Unroll one pizza crust onto a greased baking sheet; shape into a 14-in
- Ingredients
- 2 tubes (13.8 ounces each) refrigerated pizza crust
- 1 cup ricotta cheese
- 4 to 6 ounces sliced pepperoni
- 2 cups diced fully cooked ham
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- Shredded Parmesan cheese, optional
- Dried basil, optional
- Spaghetti sauce, warmed
Stuffed Cheese Puffs
By nurseliz
Preparation Preheat oven to 400°F
- Ingredients
- 3 tablespoons unsalted butter
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup finely shredded Gruyère
- Crab salad, sautéed mushrooms or other filling, optiona
Windy City Crescent Rolls
By nurseliz
Preheat oven to 350. Begin by chopping the spinach and olives and putting them in a large mixing bowl
- 2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct
- 4 oz crumbled feta cheese
- 4 oz shredded mozzarella cheese
- 3 oz fresh baby spinach (about half of a pre-washed bag), chopped
- 2 oz black olives, finely diced (*this ingredient is optional)
- 1 egg white, beaten
- 1/4 teaspoon red pepper flakes
- dash salt and pepper
Sliced Chicken and Mushroom Rachael
By nurseliz
In a small skillet, melt 2 tablespoons butter over medium heat, add the mushrooms and raise the heat a bit
- 4 * 4 tablespoons butter (1/2 stick), divided
- 1/2 * 1/2 pound baby portobello mushrooms, sliced
- 2 * 2 tablespoons fresh sage leaves, thinly sliced, or 1 1/2 teaspoons dried sage
- * Salt and pepper
- 1 * 1 large onion, thinly sliced
- 1 * 1 package sauerkraut (1 pound), rinsed and drained
- 2 * 2 boneless skinless chicken breasts, halved (6 ounces each half)
- * McCormick brand Montreal Steak Seasoning or other grill seasoning blend
- 1 * 1 tablespoon extra virgin olive oil (EVOO)
- 1/2 * 1/2 cup sour cream
- 2 * 2 tablespoons dill relish
- 3 * 3 tablespoons ketchup
- 2 * 2 tablespoons fresh dill, chopped, or 1 1/2 teaspoons dried dill
- 2 * 2 tablespoons flat leaf parsley, chopped
- 8 * 8 slices marble rye, rye or pumpernickel bread
- 8 * 8 slices Gruyère cheese or deli Swiss cheese
- 4 * 4 large deli pickles
- 1 * 1 bunch radishes, halved and salted
Beer-Braised Chicken
By nurseliz
Directions Heat a large pot over medium-high heat
- Ingredients
- 1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
- 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- All-purpose flour, for dredging
- 1 tablespoon extra-virgin olive oil
- 1 (12-ounce) bottle beer (preferably brown ale)
- 1 cup frozen pearl onions, thawed
- 1/2 pound small red-skinned new potatoes, halved
- 2 tablespoons whole-grain mustard
- 2 tablespoons packed dark brown sugar
- 4 sprigs fresh thyme
- 3 tablespoons chopped fresh parsley
Chunky Turkey Soup
By nurseliz
Place the turkey carcass in a stockpot; add the water, onion, carrot and celery
- SOUP:
- 1 leftover turkey carcass (from a 12- to 14-pound turkey)
- 4-1/2 quarts water
- 1 medium onion, quartered
- 1 medium carrot, cut into 2-inch pieces
- 1 celery rib, cut into 2-inch pieces
- 2 cups shredded cooked turkey
- 4 celery ribs, chopped
- 2 cups frozen corn
- 2 medium carrots, sliced
- 1 large onion, chopped
- 1 cup uncooked orzo pasta
- 2 tablespoons minced fresh parsley
- 4 teaspoons chicken bouillon granules
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
Skillet Turkey Stew
By nurseliz
Melt butter in a large skillet over medium heat
- Cook Time: 20 Minutes
- Prep Time: 10 Minutes
- Nutritional Information
- Amount per serving
- Calories: 270
- Fat: 7g
- Saturated fat: 3g
- Protein: 36g
- Carbohydrate: 15g
- Fiber: 3g
- Cholesterol: 111mg
- Sodium: 696mg
- Ingredients
- 1 tablespoon unsalted butter
- 1 (8 oz.) package cremini mushrooms, sliced
- 1 small onion, chopped
- 1 (14.5 oz.) can chicken broth
- 2 tablespoons cornstarch
- 2 cups frozen mixed peas and carrots
- 3 cups cooked turkey, cut into bite-size chunks
- 2 tablespoons chopped parsley
Beef and Bean Taco Casserole
By nurseliz
tions 1. Heat oven to 350 degrees Fahrenheit
- 1 pound
- lean (at least 80%) ground beef
- see savings
- On Sale
- 1 can (16 ounce)
- Old El Paso® refried beans
- 1 jar (16 ounce)
- Old El Paso® Thick 'n Chunky salsa
- 1 package (1 ounce)
- Old El Paso® 40% less-sodium taco seasoning mix
- 2 1/2 cups
- coarsely broken tortilla chips
- see savings
- On Sale
- 1/2 medium
- green bell pepper, chopped (3/4 cup)
- 4 medium
- green onions, sliced (1/4 cup)
- 2 medium
- tomatoes, chopped (1 1/2 cups)
- see savings
- On Sale
- 1 cup
- shredded cheddar or Monterey Jack cheese (4 ounces)
- 1/4 cup
- sliced ripe olives
- 1 cup
- shredded lettuce