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Recipes
Sausage Rolls
By nurseliz
Preparation Using a sharp knife, cut off ends of sausage casings
- Ingredients
- 1 pound raw bulk pork breakfast sausage (16 links)
- 1/2 cup finely minced onion
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh sage
- 1/4 teaspoon crushed red pepper
- 1 (17.3 oz.) package frozen puff pastry, thawed
- 2 tablespoons plus 2 tsp. smooth Dijon mustard
Pizza Uno's Deep Pan Chicago Style Pizza
By nurseliz
Crust: Pour the warm water into a large mixing bowl and dissolve the yeast with a fork
- CRUST
- 1 cup warm tap water -- (110 to 115 degrees)
- 1 package active dry yeast
- 3 1/2 cups flour
- 1/2 cup coarse-ground cornmeal
- 1 teaspoon salt
- 1/4 cup oil
- FILLING
- 1 pound mozzarella -- sliced
- 1 pound sausage -- removed from the casing and crumbled
- 1 can whole tomatoes - (28 oz) -- drained, and coarsely crushed
- 2 garlic cloves -- minced
- 3 teaspoons dried oregano (or 5 fresh basil leaves, shredded)
- 4 tablespoons freshly-grated Parmesan cheese
Buttery Garlic Herb Knots
By nurseliz
Prepare the recipe for Simple Pizza Dough
- SIMPLE PIZZA DOUGH:
- Ingredients
- 1/2 recipe Simple Pizza Dough, recipe follows
- 16 tablespoons (2 sticks) unsalted butter, room temperature
- 2 tablespoons fresh thyme leaves, minced
- 2 tablespoons fresh rosemary leaves, minced
- 3/4 cup grated Parmesan, divided
- 10 cloves garlic, grated
- Bench flour
- 2 teaspoons kosher salt
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
Cod-and-Shrimp Stoup with Salt-and-Vinegar Mashed Potatoes
By nurseliz
Rachael Ray
- 4 * 4 large baking potatoes, peeled and thickly sliced
- * Salt
- 3 * 3 tablespoons extra-virgin olive oil (EVOO)
- 2 * 2 onions, thinly sliced
- 3 to 4 * 3 to 4 ribs celery from the heart, with leafy greens, chopped
- 3 to 4 * 3 to 4 cloves garlic, finely chopped
- 1 * 1 large bay leaf
- 2 * 2 tablespoons fresh thyme leaves, chopped
- * Grated peel and juice of 1 lemon
- * Pepper
- 1/2 * 1/2 cup dry white wine
- 1 * 1 cup chicken broth
- One * One 14.5-ounce can diced or stewed tomatoes
- 1-1/2 * 1-1/2 pounds thick cod fillets, cut into chunks
- 1 * 1 pound large shrimp, peeled and deveined
- 1/4 * 1/4 cup white balsamic vinegar or white wine vinegar
- 2 * 2 tablespoons butter
Chicken and Chips Retro
By nurseliz
Cooking Light
- Ingredients
- 4 * 4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
- 1/4 * 1/4 cup chopped green onions
- 1/4 * 1/4 cup chopped red bell pepper
- 2 * 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 * 1 (8-ounce) can sliced water chestnuts, drained and chopped
- 1/2 * 1/2 cup low-fat mayonnaise
- 1/4 * 1/4 cup reduced-fat sour cream
- 2 * 2 tablespoons fresh lemon juice
- 2 * 2 teaspoons Dijon mustard
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- * Cooking spray
- 3/4 * 3/4 cup (3 ounces) shredded Swiss cheese
- 3/4 * 3/4 cup crushed baked potato chips (about 2 ounces)
Beef Stew with Red Wine and Dumplings
By nurseliz
Combine the beef, celery, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine or beef broth
- For the Herb Dumplings:
- 2 lbs top round steak or lean stew beef, in 1 inch pieces
- 2 celery ribs, sliced
- 4 carrots in 1/2 inch slices
- 2 onions, sliced
- 1/4 cup water
- 1/4 cup all purpose flour
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dry mustard
- 1 1/2 teaspoons salt
- 3/4 cup beef broth or dry red wine
- 8 sliced mushrooms
- 14.5 oz can diced tomatoes with juice
- 1/2 cup milk
- 1 1/2 cups Bisquick
- 1/4 teaspoon dried sage, crumbled
- 1/4 teaspoon dried rosemary, crumbled
- 1/2 teaspoon dried thyme
Strawberry Cream Pie
By nurseliz
Yield: Makes 8 servings Total: 5 Hours, 45 Minutes
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup sugar, divided
- 3 cups half-and-half
- 6 egg yolks $
- 2 teaspoons vanilla extract
- 1 (9-oz.) package chocolate wafer cookies
- 1/2 (4-oz.) semisweet chocolate baking bar, chopped
- 1/2 cup butter, melted $
- 1 qt. fresh strawberries $
- 1/4 cup red currant jelly
- 1 tablespoon orange liqueur
Barbecue Pork Butt
By nurseliz
Total Time: 17 hr 20 min Prep 20 min Inactive 8 hr 30 min Cook 8 hr 30 min Yield: 4
- 3 quarts water
- 12 ounces kosher salt
- 8 ounces molasses
- 8 to 10 pound boneless pork butt
- Special equipment: Smoker and 4 ounces hickory or oak wood chunks
Cinnamon Nut Loaf
By nurseliz
In a small bowl, combine the nuts, sugar, butter and cinnamon
- 1/3 cup finely chopped pecans or walnuts
- 1/4 cup sugar
- 3 tablespoons butter, melted
- 2 teaspoons ground cinnamon
- 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
- 1/2 cup confectioners' sugar
- 1 tablespoon 2% milk
French-Style Tuna Melts
By nurseliz
Rachael Ray
- 1/2 red small onion, finely chopped
- Juice of 1 lemon
- 1 teaspoon tomato paste
- 1 clove garlic, finely grated or minced
- 1 teaspoon Herbes de Provence
- Freshly ground pepper
- 1/4 cup extra virgin olive oil (EVOO)
- 1 can line-caught or Italian tuna (6 ounces)
- 1/2 cup Niçoise (oil-cured) or kalamata olives, pitted and chopped
- 2 tablespoons capers
- 1/4 cup flat leaf parsley leaves (a handful), finely chopped
- 2 slices thick-cut brioche bread
- 1/2 cup Gruyère cheese, shredded