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Recipes
Garlicky French Fries with Parmesan and Parsley
By nurseliz
Preheat oven to 425 degrees Fahrenheit
- 4 medium russet potatoes, unpeeled
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 4 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup finely grated Parmesan cheese
- Salt and pepper to taste
ITALIAN CHICKEN ROLLATINI
By nurseliz
bertolli
- Ingredients:
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded 1/4 inch thick
- 1 cup shredded mozzarella cheese (about 4 oz.)
- 4 slices bacon, crisp-cooked and crumbled
- 1 egg, lightly beaten
- 1/2 cup Italian seasoned dry bread crumbs
- 2 Tbsp. Bertolli® Classico™ Olive Oil
- 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
- 1 cup chicken broth
- 8 ounces linguine or spaghetti, cooked and drained
Beef-and-Vegetable Potpie with Cheddar Biscuits
By nurseliz
1. Preheat the oven to 450° and position a rack in the upper third
- 2 stick unsalted butter, chilled and cubed
- 1/4 cup canola oil
- 1 large Spanish onion, coarsely chopped
- 1 1/2 pound carrot, peeled and cut into 1/2-inch pieces
- 1 1/2 pound parsnip, peeled and cut into 1/2-inch pieces
- salt and freshly ground pepper
- 3 pound ground beef
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 4 1/4 cup self-rising flour
- 5 1/3 cup milk
- 2 cup chicken stock or low-sodium broth
- 1 10 ounce package frozen peas
- 6 ounce sharp cheddar cheese, shredded (1 1/2 cups)
10-Minute Blackened Tilapia
By nurseliz
Mix dry ingredients together in a small bowl to create blackening powder
- Tilapia filets
- Vegetable Oil
- Blackening Powder Recipe
- 1 Tbsp. smoked paprika
- 2 tsp. thyme
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground red peppe
Portobello Mushroom Puffs
By nurseliz
Directions THAW pastry sheet at room temperature 30 min
- Ingredients
- 1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
- 2 tablespoons margarine OR butter
- 6 ounces portobello mushrooms, chopped
- 8 ounces white mushrooms, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme leaves, crushed OR 1 tablespoon chopped fresh dried thyme leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 egg, beaten
Slow Cooker Italian Pot Roast
By nurseliz
zesty
- 4 medium potatoes, cut into quarters (about 4 cups)
- 2 cups fresh or thawed frozen whole baby carrots
- 1 stalk celery, cut into 1-inch pieces (about 3/4 cup)
- 1 medium Italian plum tomato, diced
- 1 beef bottom round roast
- OR beef chuck pot roast (2 1/2 to 3 pounds)
- 1/2 teaspoon ground black pepper
- 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
- 1/2 cup water
- 1 tablespoon chopped roasted garlic *
- OR chopped fresh garlic
- 1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
- 1 teaspoon vinegar
Baked Shrimp with Feta
By nurseliz
Cooking Light
- 1 tablespoon fresh lemon juice
- 1 1/2 pounds large shrimp, peeled and deveined
- Cooking spray
- 1 teaspoon olive oil
- 1/2 cup prechopped onion
- 1 garlic clove, minced
- 2 tablespoons bottled clam juice
- 1 tablespoon white wine
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 cup (2 ounces) crumbled feta cheese
- 2 tablespoons chopped fresh flat-leaf parsley
Sausage-and-Chicken Cassoulet
By nurseliz
Preparation Cook sausage in a 2 1/4- to 3-quart ovenproof skillet over medium heat 8 minutes or until browned
- 1 (16-ounce) package smoked sausage, sliced
- 1 pound uncooked chicken breast strips, chopped
- 1 (15.8-ounce) can great Northern beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with onion and garlic, drained
- 1 (14-ounce) can chicken broth
- 1 1/2 teaspoons dried thyme
- 1 (6-ounce) package buttermilk cornbread mix
- 2/3 cup water or milk
Champion Chicken Puffs
By nurseliz
In a small bowl, beat cream cheese and garlic powder until smooth
- 4 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cooked chicken
- 2 tubes (8 ounces each) refrigerated crescent rolls
Ham and Swiss Dip
By nurseliz
Directions In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup
- Ingredients
- 1 pound thinly sliced deli ham, sliced into thin strips
- 1 (8 ounce) package cream cheese, cut into cubes
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 (10.75 ounce) can condensed cream of celery soup, undiluted
- 2 cups shredded Swiss cheese
- 2 (1 pound) loaves cocktail rye bread