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Recipes
Italian-Style Snack Mix
By nurseliz
Directions In a large microwave-safe bowl, combine the first five ingredients
- Ingredients
- 1-1/2 cups Corn Chex
- 1-1/2 cups Rice Chex
- 1-1/2 cups Wheat Chex
- 1/2 cup garlic bagel chips
- 1/2 cup miniature pretzels
- 3 tablespoons butter, melted
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon onion powder
- 2 tablespoons grated Parmesan cheese
Chicken Artichoke Bake
By nurseliz
1. In a large bowl, combine soup and mayonnaise
- 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 1 cup mayonnaise
- 3 cups cubed cooked chicken
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 package (6 ounces) long grain and wild rice mix
- 1 cup sliced fresh mushrooms
- 1 medium onion, finely chopped
- 1 jar (2 ounces) diced pimientos, drained
- 1/4 teaspoon pepper
- 1 cup seasoned stuffing cube
Shrimp & Shiitake Stir-Fry with Crispy Noodles
By nurseliz
Directions * In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside
- Ingredients
- 1-1/2 teaspoons cornstarch
- 1/2 cup chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 small head bok choy
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 tablespoons canola oil, divided
- 2 tablespoons minced fresh gingerroot
- 1 garlic clove, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 large onion, halved and thinly sliced
- 2 cups sliced fresh shiitake mushrooms
- 1/4 cup chow mein noodles
- Hot cooked brown rice, optional
French Toast
By nurseliz
ALTON bROWN
- Ingredients
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons honey, warmed in microwave for 20 seconds
- 1/4 teaspoon salt
- 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
- 4 tablespoons butter
Swiss and Bacon Dip
By nurseliz
Directions Preheat oven to 400 degrees F
- Ingredients
- 8 slices center cut bacon, chopped
- 8 ounces softened cream cheese
- 1/2 cup mayonnaise
- 2 rounded teaspoons prepared Dijon style mustard
- 1 1/2 cups shredded Swiss cheese, available on dairy aisle
- 3 scallions, chopped
- 1/2 cup smoked almonds, coarsely chopped
- Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping
Chicken Milano
By nurseliz
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh basil
- 8 ounces dry fettuccini pasta
Scallop Piccata with Sauteed Spinach
By nurseliz
Preparation 1. Heat a large cast-iron skillet over high heat
- 1 1/2 pounds sea scallops (about 12)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 teaspoons canola oil, divided
- 1 garlic clove, chopped
- 1/2 cup vermouth
- 3 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- 4 teaspoons capers
- 1 (10-ounce) package fresh baby spinach
Southwestern Scallops
By nurseliz
Directions * In a small bowl, combine the chili powder, cumin, salt and pepper
- Ingredients
- 2 * 2 teaspoons chili powder
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 pound sea scallops (about 12)
- 2 * 2 tablespoons butter, divided
- 1/2 * 1/2 cup white wine or chicken broth
Cheese-Trio Artichoke & Spinach Dip
By nurseliz
In a large skillet, saute mushrooms in butter until tender
- 1 cup chopped fresh mushrooms
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1-1/2 cups mayonnaise
- 1 package (8 ounces) cream cheese, softened
- 1 cup plus 2 tablespoons grated Parmesan cheese, divided
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup chopped sweet red pepper
- Toasted French bread baguette slices
Slow Cooker Thyme-Scented White Bean Cassoulet
By nurseliz
Cooking Light
- Ingredients
- 1 * 1 tablespoon olive oil
- 1 1/2 * 1 1/2 cups chopped onion
- 1 1/2 * 1 1/2 cups (1/2-inch-thick) slices diagonally cut carrot
- 1 * 1 cup (1/2-inch-thick) slices diagonally cut parsnip
- 2 * 2 garlic cloves, minced
- 3 * 3 cups cooked Great Northern beans
- 3/4 * 3/4 cup vegetable broth
- 1/2 * 1/2 teaspoon dried thyme
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- 1 * 1 (28-ounce) can diced tomatoes, undrained
- 1 * 1 bay leaf
- 1/4 * 1/4 cup dry breadcrumbs
- 1/4 * 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 * 2 tablespoons butter, melted
- 2 * 2 links meatless Italian sausage (such as Boca), thawed and chopped
- 2 * 2 tablespoons chopped fresh parsley