Nurseliz's profile page
Recipes
Seared Scallops in Garlic Butter
By nurseliz
1. Thaw scallops, if frozen
- 1 pounds
- fresh or frozen sea scallops
- see savings
- On Sale
- 2 tablespoons
- butter or margarine
- see savings
- On Sale
- 3 cloves
- garlic, minced
- 2 tablespoons
- dry white wine
- see savings
- On Sale
- 1 tablespoon
- snipped fresh chives or parsley
- 1/8 teaspoon
- salt
Red Lobster Rock Shrimp Creole
By nurseliz
Rinse shrimp briefly and remove any large veins that are visible
- 2 pounds rock shrimp, peeled and deveined
- 1/4 cup butter
- 1/2 cup green bell pepper, diced to one-half inch
- 1/2 cup onion, diced to one-quarter inch
- 1/4 cup celery, chopped fine
- 1 clove of garlic, minced
- 2 tbsp. flour, all purpose
- 1 can 14.5-ounce whole peeled tomatoes, roughly cut
- 1 tsp. sugar
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 3-4 cups cooked rice
130 Calorie Strawberry Cheesecake Crescent Cups
By nurseliz
Directions Preheat Oven to 350 degrees Blend cottage cheese in a blender until smooth
- Ingredients
- 3 cans/tubes of Pillsbury Reduced Fat Crescent Rolls
- 1 cup low fat cottage cheese
- 1 Tbsp vanilla extract
- 7 Tbsp no calorie sweetener (I used Splenda)
- 12 ounces Fat Free Cream Cheese, softened to room temp
- 1 cup egg substitute
- 1/2 cup nonfat sour cream
- 1 cup Fresh Strawberries, sliced
Coffee Cake Pound Cake
By nurseliz
Recipe from Southern Living More From Southern Living 40 Party Appetizer Recipes 100 Ways to Cook Southern...
- PECAN STREUSEL
- 1/2 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup butter
- 3/4 cup chopped pecans
- POUND CAKE BATTER
- 1 cup finely chopped pecans
- 1 cup butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 (8-oz.) container sour cream
- 2 teaspoons vanilla extract
- 1/4 cup firmly packed brown sugar
- 1 1/2 teaspoons ground cinnamon
Reuben Sandwiches
By nurseliz
Cooking Light
- Dressing:
- 1/4 cup canola mayonnaise $
- 1 tablespoon chili sauce
- 2 teaspoons finely minced dill pickle
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon grated onion $
- Sandwiches:
- 8 (3/4-ounce) slices rye bread
- 3 ounces Swiss cheese, shaved (about 3/4 cup)
- 4 ounces lower-sodium corned beef, thinly sliced (such as Boar's Head corned beef, top round, cap-off)
- 1 cup organic sauerkraut, drained well
Beer-Braised Beef
By nurseliz
Preparation 1. Place onion in a 3- to 3 1/2-quart electric slow cooker coated with cooking spray
- Ingredients
- * 1 cup refrigerated prechopped onion
- * Cooking spray
- * 1 pound boneless top round steak, trimmed
- * 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- * 1/2 cup light beer
- * 2 tablespoons molasses
- * 1/4 teaspoon salt
Ultimate Beef Stew
By nurseliz
Tyler Florence
- Toasted Peasant Bread:
- Ingredients
- 1/4 * 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
- 3 * 3 tablespoons butter
- 2 * 2 cups all-purpose flour
- 2 to 3 * 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
- * Sea salt and freshly ground black pepper
- 1 * 1 bottle good quality dry red wine (recommended: Burgundy)
- 8 * 8 fresh thyme sprigs
- 6 * 6 garlic cloves, smashed
- 1 * 1 orange, zest removed in 3 (1-inch) strips
- 1/4 * 1/4 teaspoon ground cloves
- 2 * 2 bay leaves
- 2 1/2 * 2 1/2 cups beef stock
- 9 * 9 small new potatoes, scrubbed clean and cut in 1/2
- 1/2 * 1/2 pound carrots, peeled and sliced
- 2 * 2 cups frozen pearl onions, a large handful
- 1 * 1 pound white mushrooms, cut in 1/2
- 1/2 * 1/2 pound garden peas frozen or fresh
- * Fresh flat-leaf parsley, chopped, for garnish
- *
- 1 * 1 loaf peasant bread, sliced into 1/2-inch pieces
- * Extra-virgin olive oil
- 4 * 4 garlic cloves, halved
- * Chopped parsley leaves
Herbed Chicken Parmesan
By nurseliz
Cooking Light
- Ingredients
- 1/3 * 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
- 1/4 * 1/4 cup dry breadcrumbs
- 1 * 1 tablespoon minced fresh parsley
- 1/2 * 1/2 teaspoon dried basil
- 1/4 * 1/4 teaspoon salt, divided
- 1 * 1 large egg white, lightly beaten
- 1 * 1 pound chicken breast tenders
- 1 * 1 tablespoon butter
- 1 1/2 * 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
- 2 * 2 teaspoons balsamic vinegar
- 1/4 * 1/4 teaspoon black pepper
- 1/3 * 1/3 cup (1 1/2 ounces) shredded provolone cheese
Short Ribs in Red Sauce with Rigatoni
By nurseliz
Pre-heat the oven to 325ºF
- 8-10 bone-in beef short ribs, trimmed of fat
- Salt and pepper
- 4 tablespoons extra virgin olive oil (EVOO)
- 2 carrots, finely diced
- 2 ribs celery, finely diced
- 1 large onion, finely diced
- 4 large cloves garlic, thinly sliced
- 2 large fresh bay leaves
- 1/4 cup tomato paste
- 2 cups dry red or white wine
- 3 cups beef stock
- 1 can Italian San Marzano tomatoes (32 ounces)
- 1 herb bundle of sage, parsley and thyme
- 1-1 1/2 pounds rigatoni
- 3 tablespoons butter, cut into pieces
- Freshly grated Pecorino Romano cheese, divided
- Finely chopped flat leaf parsley, for garnish
Devil's Shrimp
By nurseliz
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- * Salt and pepper
- 1 * 1 pound tagliatelle or fettuccine pasta
- 1/4 * 1/4 cup extra virgin olive oil (EVOO)
- 3 * 3 flat fillets anchovies or 1 teaspoon anchovy paste
- 1 * 1 hot red or green chili pepper, finely chopped
- 4 * 4 cloves garlic, finely chopped
- 1/2 * 1/2 cup dry white wine or dry vermouth
- 1/2 * 1/2 cup chicken or fish stock
- One * One can Italian tomatoes (28 ounces) in puree
- 1/2 * 1/2 teaspoon dried marjoram or oregano
- 3/4 * 3/4 pound large shrimp, deveined, tails discarded, halved lengthwise and rinsed and patted dry
- * Juice of 1/2 lemon
- 2 * 2 tablespoons butter
- 1/2 * 1/2 cup basil leaves (about 10-12), shredded or torn
- * A few sprigs mint, finely chopped
- Preparation