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Recipes
Appetizer Meatballs
By nurseliz
In a Dutch oven, combine the first nine ingredients Bring to a boil
- 2 cups ketchup
- 1/2 cup water
- 1/2 cup white vinegar
- 1/2 cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried minced onion
- 1/4 teaspoon pepper
- Dash garlic powder
- Dash cayenne pepper
- 1 package (32 ounces) frozen fully cooked homestyle meatballs
Skinny Turkey-Vegetable Soup
By nurseliz
In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender
- 2 medium onions, chopped
- 2 medium carrots, halved and thinly sliced
- 2 celery ribs, chopped
- 1/2 cup chopped sweet red pepper
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 4 cups water
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1/2 cup frozen peas
- 1 bay leaf
- 4 teaspoons sodium-free chicken bouillon granules
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/4 to 1/2 teaspoon hot pepper sauce, optional
- 1/2 cup uncooked whole wheat orzo pasta
- 2 cups cubed cooked turkey breast
- 1 tablespoon minced fresh cilantro
Gnocchi with Prosciutto, Spring Peas, and Chanterelles
By nurseliz
Secrets of a Restaurant Chef
- Chef Anne's Light as a Cloud Gnocchi:
- Ingredients
- 1 1/2 * 1 1/2 cups fresh peas (frozen can be substituted in a pinch)
- * Extra-virgin olive oil
- 3 * 3 cloves garlic, smashed
- * Pinch crushed red pepper
- 1/4 * 1/4 pound prosciutto, sliced into 1/2-inch wide slices
- 2 * 2 cups chanterelle mushrooms, brushed or lightly rinsed and pulled apart
- * Kosher salt
- 1 * 1 cup chicken or vegetable stock
- 1/2 * 1/2 recipe Chef Anne's Light as a Cloud Gnocchi (I recommend to make a full recipe and freeze half for another use), recipe follows
- 2 * 2 tablespoons butter
- 4 * 4 tablespoons grated Parmigiano
- 1/2 * 1/2 bunch chopped chives
- 5 * 5 large Idaho potatoes
- 2 * 2 eggs
- 3/4 * 3/4 cup grated Parmigiano
- 3 to 4 * 3 to 4 cups all-purpose flour
- 1 * 1 tablespoon salt
Tuna Mac and Cheese Bake
By nurseliz
Directions * Prepare macaroni and cheese according to package directions
- 1 * 1 package (7-1/4 ounces) macaroni and cheese dinner mix
- 1 * 1 can (12 ounces) light water-packed tuna, drained and flaked
- 1 * 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1-1/3 * 1-1/3 cups 2% milk
- 2 * 2 packages (9 ounces each) frozen peas and pearl onions
- 1 * 1 can (4 ounces) mushroom stems and pieces, drained
- 1 * 1 can (2.8 ounces) French-fried onions, divided
Applebee's Tijuana "Philly" Steak Sandwich
By nurseliz
1. In a small saute pan, saute mushroom in 1/2 teaspoon butter; season lightly with salt and pepper
- INGREDIENTS:
- 1 mushroom diced
- 1/2 tablespoon butter
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Non-stick cooking spray
- 3 oz lean tenderloin steak
- 1/4 cup shredded low-fat Cheddar cheese
- 1/4 cup shredded low-fat Monterey Jack cheese
- 1 corn tortilla (8" diameter)
- 1 tablespoon diced tomato
- 1 teaspoon diced red onion
- 1/4 teaspoon finely-chopped fresh cilantro
- 1 slice turkey bacon, cooked crisply
- lettuce, for serving
The Chewy
By nurseliz
Directions Melt the butter in a 2-quart saucepan over low heat
- Ingredients
- 8 ounces unsalted butter
- 12 ounces bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces granulated sugar
- 8 ounces light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 ounce whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Chicken Francese
By nurseliz
Sbarro recipe
- 5 eggs
- 3 ounces Romano cheese, grated
- 1 teaspoon parsley flakes
- 1 cup flour
- 1 1/3 cups vegetable oil
- 1 ounce olive oil
- Five 5-ounce boneless, skinless chicken breasts, pounded 1/4 inch
- thick
- 1 cup chicken stock
- 8 ounces butter, softened
- Juice from 2 lemons
- Salt and white pepper
- Lemon slices, for garnish
- Chopped parsley, for garnish
Shrimp Scampi with Garlic Bread
By nurseliz
Campbells
- 1 tablespoon lemon zest
- 5 tablespoons olive oil
- 4 teaspoons chopped fresh oregano leaves
- 4 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 24 fresh or frozen jumbo shrimp, shelled and deveined
- 2 tablespoons lemon juice
- 3 tablespoons unsalted butter
- 1 package (10 ounces) Pepperidge Farm® Garlic Bread
- Sprigs fresh oregano leaves
Roasted Garlic-Turkey Crescent Braid
By nurseliz
DIRECTIONS 1 Heat oven to 350°F
- INGREDIENTS
- 1/4 1/4
- cup reduced-fat roasted garlic cream cheese (from 8-oz container)
- 1/4 1/4
- cup chive-and-onion sour cream potato topper (from 12-oz container)
- 1 2/3 1 2/3
- cups (about 1/2 lb) cooked turkey breast strips (1x1/4x1/8-inch)
- 2/3 2/3
- cup shredded Italian cheese blend (2 1/2 oz)
- 1/3 1/3
- cup julienne-cut oil-packed sun-dried tomatoes, drained and 1 tablespoon oil reserved
- 1 1
- jar (4.5 oz) Green Giant® sliced mushrooms, well drained
- 1 1
- can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 1
- to 2 tablespoons beaten egg
- 2 2
- to 3 tablespoons pine nuts
Chocolate Lover's Pizza
By nurseliz
Prep: 10 min. Bake: 10 min
- 2-1/2 cups graham cracker crumbs
- 2/3 cup butter, melted
- 1/2 cup sugar
- 2 packages Dove dark chocolate candies (9-1/2 ounces each)
- 1/2 cup chopped pecans