Nurseliz's profile page
Recipes
Old-Fashioned Buttermilk Dinner Rolls
By nurseliz
1. Place 1/4 cup of the warm water in small bowl; stir in yeast
- 3/4 cup warm water (110°F. to 115°F.), divided
- 1 (1/4-oz.) pkg. active dry yeast (2 1/4 teaspoons)
- 1/2 cup buttermilk, warm (110°F. to 115°F.)
- 1 egg, room temperature, beaten
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 3 1/2 to 3 3/4 cups bread flour
Gumbo Casserole
By nurseliz
* Heat the oven to 375°F
- 2 cans (10 3/4 ounces each) Chicken Gumbo Soup
- 1 soup can water
- 1 teaspoon dried minced onion
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1 cup frozen okra, thawed
- 3/4 cup uncooked instant white rice
- 1/2 pound cooked ham, diced (about 1 1/2 cups)
- 1/2 pound peeled and deveined cooked shrimp
spacer Cheesy Baked Penne with Zucchini Cheesy Baked Penne with Zucchini
By nurseliz
Prevention magazine
- # 2 C whole wheat penne (6 oz)
- # 2 tsp extra virgin olive oil
- # 2 med zucchini (1 lb total), cut into sm cubes
- # 3/4 lb green beans, trimmed and cut diagonally in half
- # 1 can (14.5 oz) no-salt-added diced tomatoes
- # 1 C tomato-basil pasta sauce (10 g sugar or less per 1/2 c)
- # 1/2 C water
- # 1/2 tsp salt-free italian seasoning
- # 1/4 tsp kosher salt
- # 1/8 tsp freshly ground black pepper
- # 1/2 C shredded reduced-fat mozzarella cheese (2 oz)
- # 2 tbsp grated Parmigiano-Reggiano cheese
Muffuletta-Style Grilled Ham-and-Cheese Sandwiches
By nurseliz
Rachael Ray
- 1 * 1 cup giardiniera (Hot pickled vegetable salad), drained
- 1 * 1 cup packed baby arugula leaves
- 1/4 * 1/4 cup pitted green olives
- 8 * 8 slices pullman-style white bread
- 4 * 4 tablespoons butter, softened
- 8 * 8 thick slices provolone cheese
- 8 * 8 thin slices prosciutto cotto or boiled ham
- 8 * 8 thin slices hot soppressata
- 8 * 8 thin slices genoa salami
Sloppy Joe and Macaroni Casserole
By nurseliz
Preheat the oven to 400 degrees F
- 3 tablespoons dark brown sugar
- 3 tablespoons red wine vinegar
- 3 tablespoons Worcestershire sauce
- One 15-ounce can tomato sauce
- 2 tablespoons EVOO
- 1 1/2 pounds ground beef (80-to-85-percent lean)
- Kosher salt and freshly ground pepper
- 3 to 4 cloves garlic, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 onion, finely chopped
- 1 cup beef broth
- 12 ounces elbow macaroni with ridges
- 2 cups shredded yellow Cheddar
- 1/2 cup chopped crisp deli-style dill pickles
Chile con Queso
By nurseliz
Preparation 1. Melt butter in a large skillet over medium heat; add onion, and sauté until tender
- Ingredients
- 1/4 * 1/4 cup butter or margarine
- 1 * 1 small onion, finely chopped
- 1 * 1 (4-oz.) jar diced pimiento, undrained
- 2 * 2 (4-oz.) cans roasted diced green chiles
- 1 * 1 cup cottage cheese
- 2 * 2 (16-oz.) loaves pasteurized prepared cheese product, cubed
- 1 * 1 (5-oz.) can evaporated milk
- * Assorted tortilla and corn chips
- * Toppings: grape tomato halves, pickled jalapeño slices
Turkey Sausage-Gnocchi Soup
By nurseliz
1. Remove casings from sausage
- Ingredients
- 1 (4.5-ounce) link hot turkey Italian sausage
- 2 cups water
- 1 (16-ounce) package vacuum-packed gnocchi (such as Bellino or Vigo)
- 1 (14-ounce) can fat-free, less-sodium beef broth
- 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- Preparation
Pork Tenderloin
By nurseliz
Combine all ingredients in marinade-reserve 2-3 tbsp
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- juice of 1 lemon
- 1-2 tbsp worchestershire sauce
- 1-2 tbsp freshly chopped parsley
- 2 tsp dry mustard
- fresh ground black pepper
- 4 cloves minced garlic
- 1 pound pork tenderloin (I did 2 at once)
Chicken Alfredo Stuffed Shells
By nurseliz
Directions * Cook pasta according to package directions
- Ingredients
- 1 * 1 package (12 ounces) jumbo pasta shells
- 1-1/2 * 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
- 2 * 2 tablespoons olive oil, divided
- 1/2 * 1/2 pound sliced baby portobello mushrooms
- 1 * 1 egg, beaten
- 1 * 1 carton (15 ounces) ricotta cheese
- 3-1/4 * 3-1/4 cups grated Parmesan cheese, divided
- 1 * 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 * 1 teaspoon dried parsley flakes
- 3/4 * 3/4 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 1/2 * 1/2 cup butter, cubed
- 2 * 2 garlic cloves, minced
- 2 * 2 cups heavy whipping cream