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Recipes
Rach-aroni Paella
By nurseliz
Rachael Ray
- 3 * 3 cups chicken broth
- 2 * 2 pinches saffron threads
- 2 * 2 tablespoons extra virgin olive oil (EVOO)
- 2 * 2 tablespoons butter
- 2/3 * 2/3 cup 1/2-inch pieces vermicelli pasta or spaghetti (a couple generous handfuls)
- 1 * 1 onion, finely chopped
- 2 * 2 cloves garlic, grated or finely chopped
- 1/2 * 1/2 cup long-grain white rice
- 2 * 2 tablespoons fresh thyme, chopped or 1-1/2 teaspoons dried thyme
- 1 * 1 teaspoon ground turmeric (1/3 palmful)
- 1 * 1 teaspoon sweet paprika (1/3 palmful)
- 1 * 1 pinch ground cinnamon
- * Salt and pepper
- 1/2 * 1/2 pound peeled, deveined medium shrimp
- 1/2 * 1/2 pound frozen peas
- 1/4 * 1/4 cup flat leaf parsley, chopped
- 1/4 * 1/4 pound Spanish chorizo sausage, cut into cubes or sliced into half-moons
- 1 * 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1/3 * 1/3 cup white wine or dry sherry
Black Forest Cherry Cake
By nurseliz
Cooking Light
- * Filling:
- Ingredients
- 2/3 * 2/3 cup sugar
- 2/3 * 2/3 cup cranberry juice cocktail
- 1/4 * 1/4 cup water
- 3 * 3 tablespoons cornstarch
- 2 * 2 (14.5-ounce) cans pitted tart cherries in water, drained
- *
- Cake:
- 7.75 * 7.75 ounces all-purpose flour (about 1 3/4 cups)
- 2 * 2 cups sugar
- 3/4 * 3/4 cup unsweetened cocoa
- 2 * 2 teaspoons baking soda
- 1 * 1 teaspoon baking powder
- 1/4 * 1/4 teaspoon salt
- 1 * 1 cup nonfat buttermilk
- 1 * 1 cup fat-free milk
- 1/4 * 1/4 cup canola oil
- 1 * 1 teaspoon vanilla extract
- 2 * 2 large eggs
- * Cooking spray
- 2 * 2 cups frozen reduced-fat whipped topping, thawed
- 1 * 1 tablespoon kirsch (cherry brandy)
- 1/2 * 1/2 ounce dark chocolate curls
Slow-Roasted Tomato Pasta
By nurseliz
Cooking Light
- Ingredients
- 3 pounds plum tomatoes, cored and halved lengthwise
- 1/4 cup extra-virgin olive oil, divided
- 2 1/4 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper
- 6 whole peeled garlic cloves
- 1/4 teaspoon crushed red pepper
- 12 ounces uncooked fettuccine
- 3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese
- 3 tablespoons torn fresh basil
Cheesy Stuffed Meatball Sliders
By nurseliz
Preheat oven to 400 degrees F
- 2 pounds lean ground beef
- 1 egg
- 2 tablespoons olive oil
- 2/3 cup romano cheese
- 4 garlic cloves, minced
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup panko bread crumbs
- 4 ounces of mozzarella cheese, cut into cubes + more for topping
- 3 cups of your favorite pasta sauce
- 12-15 slider buns (or dinner rolls if you cannot find them)
- basil for garnish/topping
Old Chicago Copycat Sicilian Pepperoni Rolls
By nurseliz
Thaw and raise one loaf of frozen bread dough
- 1 Loaf Frozen Bread Dough
- Ranch Dressing
- Pepperoni
- Pepper Jack Cheese Slices
- Shredded Marble Jack Cheese
- Garlic Powder
- Dried Onion (or chopped green onions)
- Pizza Seasoning
- Parmesan Cheese
- Pizza Sauce
Baked Oatmeal
By nurseliz
In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon
- 3 cups quick-cooking oats
- 1 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 1 cup milk
- 1/2 cup butter, melted
- Additional milk
Slow Cooker Turkey Breast
By nurseliz
Rinse the turkey breasts and pat dry
- 4-6 boneless, skinless turkey breasts (or turkey breast tenderloins)
- 1 tablespoon olive oil
- 1 envelope dry onion soup mix
Pepperoni Cheese Twists
By nurseliz
In a small bowl, combine the tomatoes and their oil, pepperoni, cheese, rosemary, water, garlic powder and pe...
- 3 tablespoons finely chopped oil-packed sun-dried tomatoes plus 1 teaspoon oil from the jar
- 1/3 cup finely chopped pepperoni
- 1/3 cup shredded Parmesan cheese
- 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon water
- Dash garlic powder
- Dash pepper
- 1 tube (13.8 ounces) refrigerated pizza crust
30-Minute Turkey Stew
By nurseliz
In a soup pot, heat oil over high heat
- 1 tablespoon vegetable oil
- 3 celery stalks, cut into 1/2-inch chunks
- 1 small onion, chopped
- 3 potatoes, peeled and cut into 1/2-inch chunks
- 2 large carrots, peeled and cut into 1/2-inch slices
- 4 cups chicken or turkey broth
- 1/2 teaspoon dried sage
- 1/2 teaspoon black pepper
- 3/4 cup water
- 2 tablespoons all-purpose flour
- 3 cups leftover cooked turkey, pulled apart into 1-inch pieces
Tilapia Piccata
By nurseliz
Combine flour, salt, and pepper in a shallow bowl
- 1/4 cup
- all-purpose flour
- 1/2 teaspoon
- salt
- 1/4 teaspoon
- pepper
- 1 pound (about 6)
- tilapia fillets
- 4 teaspoons
- canola oil
- 1 cup
- reduced-sodium chicken broth
- 1 teaspoon
- cornstarch
- 2 tablespoons
- lemon juice
- 1 tablespoon
- butter
- see savings
- On Sale
- 1 tablespoon
- chopped parsley
- 2 tablespoons
- nonpareil capers, rinsed and drained, optional