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Recipes
BLT Salad Toss
By nurseliz
1. Stir the picante sauce and dressing in a large bowl
- 1/2 cup Pace® Picante Sauce
- 1/4 cup prepared Italian salad dressing
- 6 cups romaine lettuce, torn into bite-sized pieces
- 2 medium tomatoes, cut into thin wedges
- 2/3 cup sliced pitted ripe olives
- 2 cups corn chips
- 2 ounces shredded Cheddar cheese (about 1/2 cup)
- 3 slices bacon, cooked and crumbled
Chicken with Wild Mushroom and Balsamic Cream Sauce
By nurseliz
Heat a large pot of water to a boil
- Ingredients
- Salt
- 1/2 pound orzo pasta
- 2 tablespoons extra virgin olive oil (EVOO)
- 4 boneless, skinless chicken breasts (6 ounces each)
- Pepper
- 2 tablespoons butter
- 12 crimini or baby portobello mushrooms, sliced
- 12 shitake mushrooms, stems removed and sliced
- 12 white mushrooms, sliced
- 2 large cloves garlic, chopped
- 1 tablespoon thyme leaves (a couple of sprigs), chopped
- 2 large shallots, thinly sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1 tablespoon balsamic vinegar (eyeball it)
- 3 tablespoons heavy cream or half-and-half
- 1/4 cup chopped flat leaf parsley (a generous handful)
Baked Garlic Parmesan Chicken
By nurseliz
Directions 1. Preheat oven to 350 degrees F (175 degrees C)
- Ingredients
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup dry bread crumbs
- 2/3 cup grated Parmesan cheese
- 1 teaspoon dried basil leaves
- 1/4 teaspoon ground black pepper
- 6 skinless, boneless chicken breast halves
Chicken and Biscuits
By nurseliz
Rinse the chicken and place it in a Dutch oven or other large pot with a lid
- 1 * 1 large chicken (about 4 pounds)
- 2 * 2 quarts water or broth
- 1 * 1 bay leaf
- 4 * 4 cloves garlic, cut in half
- 1 * 1 whole clove
- 3 * 3 carrots, cut in 1/2 inch pieces
- 3 * 3 ribs celery, cut in 1/2 inch pieces
- 1 * 1 large onion, cut in 1/2 inch pieces
- 6 * 6 mushrooms, quartered
- 2 * 2 tsp salt
- 1/2 * 1/2 tsp white pepper
- 1/2 * 1/2 tsp cayenne
- 1 * 1 tsp black pepper
- 1 * 1 tsp dried thyme
- 2 * 2 tbsp fresh tarragon, chopped
- 1 * 1 stick butter (1/2 cup)
- 1/2 * 1/2 cup flour
- 1/2 * 1/2 cup cream or milk
- 1 * 1 package (8 portions) buttermilk biscuits, baked according to the package directions.
Linguine with Creamy Alfredo Sauce
By nurseliz
* Stir the flour, garlic powder and black pepper in a 4-quart saucepan
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- OR 1 clove garlic, minced
- 1/4 teaspoon ground black pepper
- 1 3/4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
- 1/3 cup plain yogurt
- 3/4 of a 16-ounce package linguine, cooked and drained (about 6 cups)
- 6 tablespoons grated Parmesan cheese
- Chopped fresh parsley
Reuben Soup
By nurseliz
Directions * In a large saucepan, saute the onion, celery and green pepper in butter until tender
- Ingredients
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green pepper
- 1/4 cup butter, cubed
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 2 cups half-and-half cream
- 1/4 pound sliced deli corned beef, coarsely chopped
- 3/4 cup sauerkraut, rinsed and well drained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded Swiss cheese
Cajun Scallops
By nurseliz
Preparation Heat oil in a cast-iron skillet over high heat
- Ingredients
- 1 teaspoon olive oil
- 1 large red onion, thinly sliced and separated into rings
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon ground black pepper
- 1 teaspoon butter
- 1 garlic clove
- 3/4 pound fresh scallops
- 1 to 2 teaspoons hot sauce
Cedar Planked Salmon
By nurseliz
Directions 1. Soak the cedar planks for at least 1 hour in warm water
- Ingredients
- 3 * 3 (12 inch) untreated cedar planks
- 1/3 * 1/3 cup vegetable oil
- 1 1/2 * 1 1/2 tablespoons rice vinegar
- 1 * 1 teaspoon sesame oil
- 1/3 * 1/3 cup soy sauce
- 1/4 * 1/4 cup chopped green onions
- 1 * 1 tablespoon grated fresh ginger root
- 1 * 1 teaspoon minced garlic
- 2 * 2 (2 pound) salmon fillets, skin removed
Mushroom Stroganoff
By nurseliz
Rachael Ray
- 1 small pouch dried porcini mushrooms (a handful)
- 2 fresh bay leaves
- 2 1/2 cups water
- 2 About 2 tablespoons extra virgin olive oil (EVOO)
- 5 tablespoons butter, divided
- 6 portabello mushroom caps, wiped clean and thinly sliced
- Salt and pepper
- 2 shallots, chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons thyme, finely chopped
- 2 rounded tablespoons flour
- 1/3 cup dry sherry or Marsala wine
- 1 pound egg tagliatelle or other egg noodles
- 1/4 cup flat leaf parsley (a handful), finely chopped
- 1/2 cup heavy cream or sour cream
- A few grates of nutmeg
Puff Pastry Meatball Marinara Bites
By nurseliz
Heat the oven to 400°F
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 12 (1/2 ounce each) frozen fully-cooked cocktail-size meatballs, thawed and cut in half
- 1/2 cup Prego® Marinara Italian Sauce
- 1/2 cup shredded mozzarella cheese