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Recipes
Crispy Scallops with Tarragon Cream
By nurseliz
In a shallow bowl, whisk egg and water
- 1 egg
- 2 teaspoons water
- 2/3 cup Italian-style panko (Japanese) bread crumbs
- 1/3 cup mashed potato flakes
- 1 pound sea scallops
- 1/4 cup olive oil
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup heavy whipping cream
- 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
Linguine with Clams and Fresh Herbs
By nurseliz
Cooking Light
- Ingredients
- 8 ounces uncooked linguine
- 1/3 cup flat-leaf parsley leaves
- 1 tablespoon chopped fresh oregano
- 2 teaspoons grated lemon rind
- 2 tablespoons olive oil
- 2 cups vertically sliced red onion
- 1/4 teaspoon crushed red pepper
- 4 garlic cloves, sliced
- 1/2 cup white wine
- 1 1/2 pounds littleneck clams
- 2 tablespoons butter
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Classic Minestrone
By nurseliz
Preparation 1. Combine carrots, celery, onion and garlic in slow cooker
- 2 carrots, diced $
- 2 ribs celery, sliced $
- 1 large onion, chopped $
- 2 cloves garlic, minced $
- 4 cups low-sodium chicken broth $
- 1 28-oz. can crushed tomatoes with liquid
- Salt and pepper
- 1 teaspoon Italian seasoning
- 1 cup small shell pasta or macaroni
- 1 cup shredded escarole or kale $
- 1 15.5-oz. can cannellini or navy beans, drained
- Grated Parmesan, for serving, optional $
Seared Sirloin with Red Wine Mushrooms
By nurseliz
Preheat the oven to 400. Heat the oil in a large cast-iron or oven safe skillet over high heat
- 1 tbsp olive oil
- 4 sirloin steaks or oetite filets (6 oz each)
- salt and pepper to taste
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/2 lb Cremini or white mushrooms, cleaned, stems removed, and sliced
- 1 cup red wine
- 1 cup low-sodium beef stock
- 2 tsp fresh rosemary, chopped
Baked Brie with Roasted Garlic
By nurseliz
Remove papery outer skin from garlic (do not peel or separate cloves)
- 1 whole garlic bulb
- 1-1/2 teaspoons plus 1 tablespoon olive oil, divided
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 round loaf (1 pound) sourdough bread
- 1 round (8 ounces) Brie cheese
- 1 loaf (10-1/2 ounces) French bread baguette, sliced and toasted
- Red and green grapes
Hot Spinach-Artichoke Dip
By nurseliz
Preheat the oven to 350 degrees F
- Ingredients
- 1 * 1 (10-ounce) package frozen chopped spinach
- 2 * 2 (13 3/4-ounce) cans artichoke hearts
- 1/2 * 1/2 cup mayonnaise
- 1/2 * 1/2 cup sour cream
- 1 * 1 cup freshly grated Parmesan
- 1 * 1 cup grated pepper jack cheese
Caprese Beef Tenderloin
By nurseliz
Season steaks with salt and pepper; brush bread with oil
- 2 beef tenderloin steaks (4–5 oz. each, 1-inch thick)
- Salt and black pepper
- 2 slices baguette (1-inch thick)
- Olive oil
- 2 Tbsp. olive oil, divided
- 1 tsp. minced garlic
- 1 cup seeded, diced Roma tomatoes
- 1 Tbsp. red wine vinegar
- 2 Tbsp. each diced fresh mozzarella and minced fresh basil
Stuffed Beef Tenderloin
By nurseliz
Cut the florets off the broccoli stalks; trim into 1/2-inch pieces
- Ingredients
- 1 bunch broccoli (1 1/2 lbs.)
- 2 oz. italian bread, cut into 1-inch cubes (about 2 cups)
- 5 tbsp. butter
- 1 small onion, finely chopped
- Salt and pepper
- 1 whole beef tenderloin (about 5 lbs.), fully trimmed
- EVOO, for brushing
- Blenderific Hollandaise, for serving Blenderific Hollandaise
- Blenderific Hollandaise
- 2 sticks (8 oz.) unsalted butter
- 3 egg yolks
- 1 1/2 tbsp. fresh lemon juice
- 1/3 cup boiling water
- Salt and pepper
Stuffed Italian Meat Loaf
By nurseliz
1. Heat oven to 350°F. Heat 2 tablespoons oil in medium skillet over medium heat until hot
- MEAT LOAF
- 2 tablespoons extra-virgin olive oil
- 2 cups finely chopped onions
- 2 tablespoons minced garlic
- 1 cup fresh bread crumbs*
- 1/2 cup milk
- 1 lb. ground beef (80% lean)
- 1 lb. bulk mild Italian sausage
- 2 (9- or 10-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
- 2 eggs, beaten
- 1 cup grated Parmigiano-Reggiano cheese
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon pepper
- 3/4 teaspoon salt
- 8 oz. fontina or provolone cheese, cut into 3x1/2-inch strips
- SAUCE
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- 1/4 cup minced shallots
- 1 teaspoon minced garlic
- 1 (14.5-oz.) can Italian-seasoned diced tomatoes
- 1/3 cup water
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Three-Chip English Toffee
By nurseliz
Directions * Butter a 15-in
- Ingredients
- 1/2 teaspoon plus 2 cups butter, divided
- 2 cups sugar
- 1 cup slivered almonds
- 1 cup milk chocolate chips
- 1 cup chopped walnuts
- 1/2 cup semisweet chocolate chips
- 1/2 cup vanilla or white chips
- 1-1/2 teaspoons shortening