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Meatballs a la Pizzaiola

Meatballs a la Pizzaiola

By

Giada

  • Ingredients
  • Vegetable oil cooking spray
  • 2 large shallots, peeled and chopped
  • 1/4 cup sun-dried tomatoes in oil, drained (5 or 6)
  • 1/3 cup packed fresh basil leaves
  • 1/3 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1 tablespoon tomato paste
  • 2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 pounds 20-percent fat ground beef
  • 1 pound ground pork
  • 6 ounces smoked mozzarella, cut into 36 (1/2-inch) cubes
  • 1/3 cup olive oil
  • 3 cups marinara sauce, warmed
0/5 (0 Votes)

Best Seafood Chowder

Best Seafood Chowder

By

In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp

  • 1/2 pound sliced bacon, diced
  • 2 medium onions, chopped
  • 6 cups cubed peeled potatoes
  • 4 cups water
  • 1 pound bay or sea scallops, quartered
  • 1 pound lobster meat, cut into 1-inch pieces
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound cod, cut into 1-inch pieces
  • 1 pound haddock, cut into 1-inch pieces
  • 1/2 cup butter, melted
  • 4 teaspoons salt
  • 4 teaspoons minced fresh parsley
  • 1/2 teaspoon curry powder
  • 2 quarts milk
  • 1 can (12 ounces) evaporated milk
0/5 (0 Votes)

Cincinnati Turkey Chili

Cincinnati Turkey Chili

By

Preparation 1. Cook pasta according to package directions, omitting salt and fat

  • Ingredients
  • 4 ounces uncooked spaghetti $
  • Cooking spray $
  • 8 ounces lean ground turkey
  • 1 1/2 cups prechopped onion, divided
  • 1 cup chopped green bell pepper
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 (15-ounce) can kidney beans, rinsed and drained $
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 1/2 tablespoons chopped semisweet chocolate
  • 1/4 teaspoon salt
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
5/5 (1 Votes)

CHEESY ENCHILADA CASSEROLE

CHEESY ENCHILADA CASSEROLE

By

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain

  • 1 pound 1 pound lean ground beef ( lean)
  • 1 large 1 large onion, chopped or season with Onion powder or minced onion
  • 2 1/2 cups 2 1/2 cups salsa
  • 1 can 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
  • 1/4 cup 1/4 cup reduced-fat Italian salad dressing
  • 2 tablespoons 2 tablespoons reduced-sodium taco seasoning
  • 1/4 teaspoon 1/4 teaspoon ground cumin
  • 6 6 flour or corn tortillas (8 inches)
  • 1 small can 1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
  • 3/4 cup 3/4 cup sour cream *Note: I used 1/2 cup
  • 2 cups 2 cups shredded Mexican cheese blend or your favorite cheese
  • 1 cup 1 cup shredded lettuce
  • 1 medium 1 medium tomato, chopped
  • 1/4 cup 1/4 cup minced fresh cilantro
0/5 (0 Votes)

Tuscan Pork Stew Recipe

Tuscan Pork Stew Recipe

By

Directions In a large skillet, brown pork in oil until no longer pink; drain

  • Ingredients
  • 1 boneless whole pork loin roast (1-1/2 pounds), cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 2 cups reduced-sodium chicken broth
  • 2 cups frozen pepper stir-fry vegetable blend, thawed
  • 1/2 cup dry red wine or additional reduced-sodium chicken broth
  • 1/4 cup orange marmalade
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked fettuccine, optional
0/5 (0 Votes)

White Bean Soup

White Bean Soup

By

comfort food diet weight watchers points 6

  • Ingredients
  • 1/2 pound dried baby lima beans
  • 1/2 pound dried great northern beans
  • 2 pounds boneless skinless chicken breasts, cubed
  • 1 teaspoon salt, divided
  • 2 tablespoons canola oil, divided
  • 1 large onion, chopped
  • 3 medium carrots, sliced
  • 2 celery ribs, thinly sliced
  • 1 garlic clove, minced
  • 4 cups reduced-sodium chicken broth
  • 2 cups water
  • 1/2 teaspoon pepper
  • 1/4 cup minced fresh parsley
0/5 (0 Votes)

Parmesan Knots

Parmesan Knots

By

Roll each biscuit into a 12-in

  • 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
  • 1/4 cup canola oil
  • 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
0/5 (0 Votes)

Pizza Cobbler

Pizza Cobbler

By

Rachael Ray

  • 1 * 1 tablespoon extra-virgin olive oil
  • 1 * 1 cup chopped onion
  • 2 * 2 cloves garlic, smashed and peeled
  • One * One 8- to 10-ounce package sliced mushrooms
  • 1 1/2 * 1½ cups tomato sauce
  • 1/2 * ½ cup sliced black olives
  • 2/3 * 2/3 cup sliced pepperoni
  • 1 * 1 cup shredded mozzarella cheese
  • One * One 7.5-ounce can refrigerated biscuits, separated and cut into quarters
0/5 (0 Votes)

Bay Scallop Gratin

Bay Scallop Gratin

By

Directions Preheat the oven to 425 degrees F

  • Ingredients
  • 6 tablespoons unsalted butter, at room temperature
  • 6 large garlic cloves, minced
  • 2 medium shallots, minced
  • 2 ounces thinly sliced prosciutto di Parma, minced
  • 4 tablespoons minced fresh parsley, plus extra for garnish
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Pernod
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons good olive oil
  • 1/2 cup panko
  • 6 tablespoons dry white wine
  • 2 pound fresh bay scallops
  • Lemon, for garnish
0/5 (0 Votes)

Individual Chicken Pot Pies

Individual Chicken Pot Pies

By

Emeril Legasse

  • Roasted Chicken Stock:
  • Ingredients
  • 5 * 5 tablespoons butter
  • 1 * 1 cup diced onions
  • 1/2 * 1/2 cup diagonally sliced celery
  • 2 * 2 cups roughly chopped portobello mushroom caps
  • 2 * 2 teaspoons minced garlic
  • 1 * 1 teaspoon plus 1 pinch salt
  • 1/4 * 1/4 teaspoon freshly ground black pepper
  • 5 * 5 tablespoons all-purpose flour
  • 3 * 3 cups Roasted Chicken Stock, recipe follows
  • 1/2 * 1/2 cup half-and-half
  • 2 * 2 cups diced potatoes, blanched in boiling salted water
  • 1 * 1 cup diced carrots, blanched
  • 1 * 1 cup sweet peas
  • 2 * 2 cups shredded cooked chicken
  • 1 * 1 teaspoon Emeril's Poultry Rub, recipe follows
  • 1/4 * 1/4 teaspoon poultry seasoning
  • 1/4 * 1/4 teaspoon cayenne pepper
  • 2 * 2 tablespoons finely chopped parsley leaves
  • 1 * 1 (17.3-ounce) package frozen puff pastry, thawed
  • 1 * 1 egg beaten with 1 teaspoon of water
  • 1 leftover roasted chicken carcass, breast and thigh meat removed
  • 2 large carrots, roughly chopped
  • 1 large onion, roughly chopped
  • 3 celery stalks, roughly chopped
  • 2 whole garlic cloves, peeled
  • 1 large bay leaf
  • 2 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • Poultry Rub:
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground thyme
  • 1/8 teaspoon finely ground black pepper
0/5 (0 Votes)