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Recipes
Crispy Cheddar Chicken
By nurseliz
1. Cut each chicken breast into 3 large chunks
- Chicken:
- 4 large chicken breasts
- 2 sleeves Ritz crackers
- 1/4 t salt
- 1/8 t pepper
- 1/2 C milk
- 3 C cheddar cheese, grated
- 1 t dried parsley
- Sauce:
- 1 10 ounce can cream of chicken soup
- 2 T sour cream
- 2 T butter
Speedy Weeknight Chili
By nurseliz
In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no l...
- 1-1/2 pounds ground beef
- 2 small onions, chopped
- 1/2 cup chopped green pepper
- 1 teaspoon minced garlic
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) stewed tomatoes
- 1 can (28 ounces) crushed tomatoes
- 1 bottle (12 ounces) beer or nonalcoholic beer
- 1 can (6 ounces) tomato paste
- 1/4 cup chili powder
- 3/4 teaspoon dried oregano
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Open-Faced Turkey Patty Melt
By nurseliz
Cooking Light
- Ingredients
- 1 * 1 teaspoon olive oil
- 1 * 1 cup vertically sliced Vidalia or other sweet onion
- 1/4 * 1/4 cup part-skim ricotta cheese
- 1 1/2 * 1 1/2 teaspoons Worcestershire sauce
- 1/2 * 1/2 teaspoon black pepper
- 1 * 1 pound ground turkey breast
- 1 * 1 large egg white
- * Cooking spray
- 4 * 4 (1-ounce) slices reduced-fat Swiss cheese
- 4 * 4 slices light rye bread
- 1/4 * 1/4 cup country-style Dijon mustard
Italian Cheese Bread
By nurseliz
Dissolve yeast in 1 cup of warm water
- 2 (1/4 oz.) pkg. dry yeast
- 1 cup margarine
- 6 large eggs
- 4 1/2 cups all-purpose flour -- sifted
- 1 tsp. salt
- 2 tsp. sugar
- 1/4 lb. Swiss cheese
- 1/4 lb. sharp cheddar cheese
- 1/2 cup Parmesan cheese – grated
Smothered Meatloaf
By nurseliz
Sandra Lee
- Ingredients
- 4 * 4 cups Potatoes O'Brien (recommended: Ore-Ida)
- 1 * 1 pound lean ground beef
- 1 1/4 * 1 1/4 pounds ground pork
- 1 * 1 (5.29-ounce) box Garlic Herb Shake and Bake (recommended: Kraft)
- 1 * 1 (1.1-ounce) envelope Beefy Onion Soup Mix (recommended: Lipton)
- 1 * 1 (4.5-ounce) jar Sliced Mushrooms, drained (recommended: Green Giant)
- 1 * 1 egg
- 1 * 1 (12-ounce) can condensed Cheddar soup, divided
- 1/2 * 1/2 cup evaporated milk
- 1 * 1 (10-ounce) can condensed cream of mushroom soup
- 1 * 1 onion, sliced thin
- 1 * 1 (8-ounce) package sliced fresh mushrooms
Chicken and Herb Pot Pie Stoup
By nurseliz
Rachael Ray
- 2 * 2 small boneless, skinless chicken breasts
- 1 * 1 bay leaf
- 1 * 1 tablespoon extra virgin olive oil (EVOO)
- 2 * 2 carrots, peeled and diced
- 3 * 3 small ribs celery from the heart, chopped
- 1 * 1 medium onion, chopped
- 2 * 2 cloves garlic, finely chopped
- 1 * 1 large potato, peeled and diced
- * Salt and freshly ground black pepper
- 1 * 1 quart chicken stock
- 1 * 1 cup frozen peas
- 3-4 * 3-4 sprigs fresh tarragon, leaves finely chopped
- 2 * 2 tablespoons lemon thyme or thyme leaves, finely chopped
- 1/4 * 1/4 cup finely chopped flat leaf parsley (a handful)
- 3 * 3 tablespoons butter
- 2 * 2 rounded tablespoons all-purpose flour
Pasta Lorin
By nurseliz
Maggiano's
- 2 tablespoons good quality olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 thick slices domestic prosciutto, chopped into small pieces to equal 1 cup
- 1 (28oz.) can crushed tomatoes
- 1/4 teaspoon dried oregano
- 6 fresh basil leaves, chopped
- 1/2 teaspoon fine ground black pepper
- 8 tablespoons butter, divided
- 12 oz. fresh cremini mushrooms, cut in quarters
- 1/8 teaspoon crushed chili pepper flakes
- 1/2 cup good quality vodka
- 2 cups heavy cream
- 1 tablespoon kosher salt
- 1 1/2 boxes penne pasta
- 3/4 cup freshly grated parmesan reggiano cheese
Chicken Mac and Cheese
By nurseliz
Directions 1. Preheat oven to 350 degree F
- Ingredients
- 1 * 1 pound skinless, boneless, chicken breast halves
- 1 to 2 * 1 to 2 teaspoon dried Italian seasoning, crushed
- * Salt and ground black pepper
- 1 * 1 tablespoon olive oil
- 8 * 8 ounces dried mostaccioli, ziti, or penne pasta
- 1 * 1 medium onion, chopped (1/2 cup)
- 2 * 2 cloves garlic, minced
- 3 * 3 tablespoons butter
- 3 * 3 tablespoons all-purpose flour
- 2 * 2 tablespoons tomato paste
- 3 * 3 cups milk
- 8 * 8 ounces smoked cheddar, Gruyere, or Swiss cheese, shredded (2 cups)
- * Salt and ground black pepper
- 2 * 2 cups soft sourdough or French bread crumbs
- 2 * 2 ounces finely shredded Parmesan or Romano cheese (1/2 cup)
- 3 * 3 tablespoons butter, melted
Seafood Chowder
By nurseliz
In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp
- 1/2 pound sliced bacon, diced
- 2 medium onions, chopped
- 6 cups cubed peeled potatoes
- 4 cups water
- 1 pound bay or sea scallops, quartered
- 1 pound lobster meat, cut into 1-inch pieces
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 pound cod, cut into 1-inch pieces
- 1 pound haddock, cut into 1-inch pieces
- 1/2 cup butter, melted
- 4 teaspoons salt
- 4 teaspoons minced fresh parsley
- 1/2 teaspoon curry powder
- 2 quarts milk
- 1 can (12 ounces) evaporated milk
Salisbury Steaks with French Onion Gravy
By nurseliz
Rachael Ray Serve with Potatoes with Gruyere And Dijon
- EVOO, for liberal drizzling
- 2 tablespoons butter
- 2 large onions, sliced, plus 3 tablespoons onion, grated, divided
- Salt and coarse black pepper
- Ground thyme
- 1 bay leaf
- 2 pieces stale white bread, crust trimmed
- Milk or half-and-half
- 1 2/3 About 1 2/3 pounds ground sirloin
- 1 large egg, beaten
- 1/4 cup Worcestershire sauce
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 cup beef stock
- Watercress, for garnish (optional)
- Preparation
- Place a drizzle of EVOO in a skillet over medium heat and melt the butter into it. Add the