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Recipes
Creamy Chicken Piccata
By nurseliz
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat s...
- 1/4 1/4
- cup Gold Medal® all-purpose flour
- 4 4
- boneless skinless chicken breasts
- 1 1
- can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
- 3 3
- tablespoons lemon juice
- 2 2
- tablespoons chopped fresh parsley or 1 1/2 teaspoons dried parsley
- 2 2
- tablespoons capers, if desired
- Hot cooked pasta or rice, if desired
Carrabba's Bread Dip
By nurseliz
In a to-go container (like one from Whole Foods, Central Market or other specialty grocery store), combine all the ...
- 1 Tbsp crushed red pepper
- 1 Tbsp crushed black pepper
- 1 Tbsp dried oregano
- 1 Tbsp dried rosemary
- 1 Tbsp dried basil
- 1 Tbsp dried parsley
- 1 Tbsp minced garlic
- 1 tsp garlic powder (I use 2 tsp garlic salt in place of the two last ingredients)
- 1 tsp salt
Puttanesca I
By nurseliz
Directions 1. Bring a large pot of lightly salted water to a boil
- Ingredients
- 8 * 8 ounces pasta
- 1/2 * 1/2 cup olive oil
- 3 * 3 cloves garlic, minced
- 2 * 2 cups chopped tomatoes, pushed through a sieve
- 4 * 4 anchovy filets, rinsed and chopped
- 2 * 2 tablespoons tomato paste
- 3 * 3 tablespoons capers
- 20 * 20 Greek olives, pitted and coarsely chopped
- 1/2 * 1/2 teaspoon crushed red pepper flakes
Cheesecake Factory Copycat Pumpkin Cheesecake
By nurseliz
Position a rack in the center of the oven and preheat to 325 degrees
- 3/4 cup (1 1/2 sticks) unsalted butter, melted (divided use)
- 2 1/2 cups graham-cracker crumbs
- 2 3/4 cups sugar (divided use)
- 1 teaspoon plus a pinch salt (divided use)
- 2 pounds cream cheese, room temperature
- 1/4 cup sour cream
- 1 (15-ounce) can pure pumpkin
- 6 large eggs, room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups sweetened whipped cream or whipped topping
- 1/3 cup toasted pecans, roughly chopped
Gino’s East Deep Dish Pizza
By nurseliz
Crust: In a bowl, put water (luke warm), then yeast, oil, cream of tartar, and sugar
- Crust:
- (**I added a little cheese to the top about 1/2 way through baking so it would look better for the picture. This is completely optional. I know it's not the "real" way they do it, but it's the way I did it.)
- 1 c. water
- 1 package yeast
- 1/3 c. corn oil
- 1 Tbsp sugar
- 1 tsp cream of tartar
- 1 lbs Bread Flour
- Pizza Sauce (if you don't want to make your own sauce you can just buy a jar of your favorite pizza sauce):
- one 28 ounce can of plum or roma tomatos – less 1/4 c of the sauce before you mush it
- 1 tsp salt
- a pinch of basil
- a pinch of oregano
- fresh ground black pepper
- Toppings:
- 16 oz. (about 4 c.) Low-moisture part skim mozzarella (NOT low fat. It won't turn out good if you use low fat)
- Pepperoni
- Italian sausage, uncooked, pinched into little pieces
White Pizza Dip
By nurseliz
Preheat oven to 400 degrees F
- 1 pint grape tomatoes, tomatoes cut in half
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 (12 ounces) blocks cream cheese, softened
- 8 ounces mozzarella cheese, freshly grated
- 8 ounces provolone cheese, freshly grated
- 1/4 cup finely grated parmesan cheese + more for garnish
- 4 garlic cloves, minced or pressed
- 1/4 cup freshly chopped basil leaves
- 2 tablespoons freshly chopped thyme leaves
- 1/2 tablespoon freshly chopped oregano leaves
- crackers, bread or chips for serving
Company Pot Roast
By nurseliz
Preparation 1. Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in ...
- 1 (2-pound) boneless chuck roast, trimmed and cut in half
- 1/4 cup low-sodium soy sauce
- 2 garlic cloves, minced
- 1 cup beef broth
- 1 (.35-ounce) package dried morel mushrooms
- 1 tablespoon cracked black pepper
- 3 tablespoons sun-dried tomato paste
- 2 medium onions (about 3/4 pound), quartered
- 1 (16-ounce) package carrots, cut into 2-inch pieces
- 16 small red potatoes (about 2 pounds), halved
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons all-purpose flour
- 3 tablespoons water
Meatball Sub Casserole
By nurseliz
Directions * In a bowl, combine the onions, bread crumbs and Parmesan cheese
- Ingredients
- 1/3 * 1/3 cup chopped green onions
- 1/4 * 1/4 cup seasoned bread crumbs
- 3 * 3 tablespoons grated Parmesan cheese
- 1 * 1 pound ground beef
- 1 * 1 loaf (1 pound) Italian bread, cut into 1-inch slices
- 1 * 1 package (8 ounces) cream cheese, softened
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- 1/2 * 1/2 cup mayonnaise
- 1 * 1 teaspoon Italian seasoning
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 * 1 jar (28 ounces) spaghetti sauce
- 1 * 1 cup water
- 2 * 2 garlic cloves, minced
Beef Pot Pie Casserole with Cheddar Poppy Crust
By nurseliz
For the pastry, place flour in a mixing bowl and season lightly with salt, about 1/4 teaspoon
- For the pastry:
- 1 1/2 cups flour, plus some for rolling out dough
- Fine sea salt
- 1 1/2 teaspoons ground sage (about a 1/2 palmful)
- 2 teaspoons poppy seeds
- 1 cup white sharp cheddar cheese, shredded
- 3 tablespoons butter, cut into small piecese
- 1/2-2/3 cup whole milk or half-and-half
- For the filling:
- 2 1/2 pounds beef chuck, cut into bite-size cubes
- 2 tablespoons olive oil or vegetable oil
- Kosher salt and pepper
- 2 tablespoons butter
- 1 onion, chopped
- 2 large cloves garlic, sliced
- 2 ribs celery, chopped
- 3 parsnips, chopped
- 1 large starchy potato, peeled and chopped
- 1 large bay leaf
- 3 tablespoons flour
- 1 bottle amber beer or dark beer (12 ounces)
- 3 About 3 tablespoons Worcestershire sauce
- 2 cans beef consommé or 2 1/2 cups beef stock
- 1 herb bundle of thyme, sage and parsley
- 1 egg, beaten with a splash of water
Beef Burgundy Soup for Two
By nurseliz
DIRECTIONS 1 Bake rolls as directed on bag
- INGREDIENTS
- 2 2
- frozen butterflake dinner rolls (from 20.3-oz bag)
- 1 1
- tablespoon butter or margarine
- 1/4 1/4
- cup chopped onion
- 1 1/2 1 1/2
- cups fresh mushrooms, quartered (4 oz)
- 1 1
- can (18.8 oz) Progresso® Rich & Hearty sirloin steak & vegetables soup
- 1/3 1/3
- cup dry red wine or nonalcoholic red wine
- 1/8 1/8
- teaspoon pepper
- 1 1
- teaspoon butter or margarine, softened
- 1 1
- teaspoon plus 2 tablespoons finely chopped fresh parsley