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Recipes
Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds
By nurseliz
Heat olive oil in a large heavy bottomed frying pan over medium low heat
- 350 gram package fresh linguine, cooked
- 4 boneless skinless chicken breasts
- 1 cup chanterelle mushrooms
- 3 tablespoons olive oil
- 4 cloves minced garlic
- Salt and pepper to season
- 1/2 cup toasted slivered almonds
Pineapple Cheesecake Squares
By nurseliz
Crust Mix all ingredients in med bowl with fork until crumbly
- Crust
- 2 c flour
- 2/3 c oleo
- 1/2 c almonds, chopped and toasted
- 1/2 c powdered sugar
- Filling
- 2 pkg cream cheese, softened
- 1/2 c sugar
- 2 eggs
- 2/3 c unsweetened pineapple juice
- 1/4 c flour
- 1/4 c sugar
- 1 can (20 oz) crushed pineapple-well drained-reserve juice
- 1/2 c whipping cream
Lemon Angel Food Cupcakes
By nurseliz
Preparation Preheat oven to 350°
- * Cupcakes:
- Ingredients
- 1/2 * 1/2 cup cake flour (about 2 ounces)
- 3/4 * 3/4 cup powdered sugar
- 3/4 * 3/4 cup egg whites (about 5 large eggs)
- 1/8 * 1/8 teaspoon salt
- 3/4 * 3/4 teaspoon cream of tartar
- 1/2 * 1/2 cup granulated sugar
- 1/2 * 1/2 teaspoon vanilla extract
- 2 * 2 teaspoons grated lemon rind
- *
- Lemon Frosting:
- 1/4 * 1/4 cup butter, softened
- 2 * 2 cups powdered sugar
- 1 * 1 tablespoon 1% low-fat milk
- 1 to 2 * 1 to 2 tablespoons freshly squeezed lemon juice
- * Edible flowers such as pansies or rosebuds (optional)
Chicken Enchiladas Verde
By nurseliz
Campbells
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/3 cup water
- 1 can (4.5 ounces) chopped green chiles, drained
- 1 teaspoon dried oregano leaves, crushed
- 1 teaspoon chili powder
- 2 cups shredded cooked chicken
- 1/2 cup shredded Mexican cheese blend (about 2 ounces)
- 6 corn tortillas (6-inch), warmed
Veal Spiedini
By nurseliz
* Heat the oven to 400°F
- 1/2 cup Italian-seasoned dry bread crumbs
- 1/4 cup toasted pine nuts
- 6 slices prosciutto, cut into thirds
- 1 1/4 pounds veal scalloppine, cut into 18 pieces and pounded thin
- 1/4 pound mozzarella cheese, cut into matchstick-thin strips
- 1/4 cup olive oil
- 3 cups Prego® Traditional Italian Sauce
- OR Prego® Heart Smart Traditional Italian Sauce
- 1 package (10 ounces) Pepperidge Farm® Mozzarella Garlic Bread
- Grated Parmesan cheese (optional)
Chicken Parmesan Rollatini
By nurseliz
Directions Position a rack in the upper third of the oven and preheat to 450 degrees F
- Ingredients
- 1 cup fat-free low-sodium chicken broth
- 1 clove garlic, thinly sliced
- 1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces
- Kosher salt and freshly ground pepper
- 4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
- 1/4 cup chopped fresh parsley
- 6 ounces shredded part-skim mozzarella cheese (about 1 cup)
- 1/4 cup grated parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg white
- Cooking spray
- Instant polenta, for serving (optional)
Bam Bam Shrimp
By nurseliz
Preparation Heat oil in deep fryer to 350° F
- For the Sauce:
- 1/2 cup rice wine vinegar
- 1/2 cup sugar
- 1 tablespoon fish sauce
- 2 tablespoons sherry
- 2 cloves garlic, minced
- 1/2 tablespoon dried crushed chili flakes
- 4 tablespoon Sriracha hot sauce
- 1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
- 1/2 cup mayonnaise
- 1 lime
- For the Shrimp:
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 cup rice flour
- 1/4 cup cornstarch
- 1/4 cup panko breadcrumbs
- 1 pound medium shrimp, cleaned and deveined
Steak with Burgundy Sauce
By nurseliz
1. In a small saucepan, bring 1 cup broth, 1 cup water and the butter to a boil
- 2 * 2½ cups beef broth
- 1 * 1 tablespoon unsalted butter
- 1 * 1 cup long-grain rice
- 1 * 1 cup frozen green peas, thawed
- 3 * 3 scallions, white and green parts, finely chopped
- * ¼ cup smoked almonds, chopped
- * Flat-leaf parsley, chopped (a couple of handfuls)
- 3 * 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 2 * 2 slices lean bacon, chopped
- * ¾ pound white mushrooms, halved
- 1 * 1 fresh or dried bay leaf
- 2 * 2 large garlic cloves, chopped
- * Salt and freshly ground pepper
- 2 * 2 tablespoons all-purpose flour
- * ½ bottle good-quality French red Burgundy wine (about 2 cups)
- 8 * 8 ounces frozen small white pearl onions
- Four * Four 1½-inch-thick sirloin steaks (about 2 pounds), at room temperature
- * Worcestershire sauce
Burgers Stroganoff
By nurseliz
Directions 1 Shape the beef into 6 (1/2-inch thick) burgers
- Ingredients
- 1 1/2 lb. ground beef
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 2 tbsp. ketchup
- 1/3 cup sour cream
- 6 bagels , split
Virgin Daiquiri
By nurseliz
In a blender, combine pineapple, frozen strawberries, sugar, and lime juice and puree until smooth
- 1 (14.5-ounce) can pineapple chunks in juice
- 1 (12-ounce) bag frozen strawberries
- 2 tablespoons superfine sugar
- 2 medium limes, juiced
- Fresh strawberries, optional, for garnish