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Recipes
Ciabatta Cheese Steaks with the Works
By nurseliz
Rachael Ray
- Ingredients
- * 4 flat iron steaks, 6 to 8 ounces each
- * Extra-virgin olive oil, for coating, plus 2 tablespoons
- * Grill seasoning
- * 3 cubanelle peppers, (Italian mild frying peppers) seeded and thinly sliced
- * 1 clove garlic, peeled and crushed
- * 1 large onion, thinly sliced
- * 1/4 cup hot pepper rings (sometimes labeled banana pepper rings), drained, NOT pepperoncini, sliced yellow or red hot peppers in a jar
- * 2 tablespoons butter
- * 2 tablespoons all-purpose flour
- * 1 1/2 cups milk
- * Salt and freshly ground black pepper
- * Nutmeg, freshly grated
- * 2 cups grated provolone cheese
- * 2 loaves ciabatta, about 12 inches long
Roast Chicken
By nurseliz
Directions Heat oven to 450° F
- Ingredients
- 1 onion, sliced
- 1 3 1/2- to 4-pound chicken, giblets removed
- 1 tablespoon olive or vegetable oil
- Kosher salt and black pepper
- 1 1/2 pounds new potatoes, halved
Chili Cheese Dip
By nurseliz
Directions In a large skillet, cook beef and onion over medium heat until no longer pink; drain
- Ingredients
- 1 pound lean ground beef (90% lean)
- 1 cup chopped onion
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes in sauce
- 1 cup frozen corn
- 3/4 cup water
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 3 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chipotle hot pepper sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1 package (16 ounces) reduced-fat process cheese (Velveeta), cubed
- Corn chips
Turkey Enchiladas
By nurseliz
1. Preheat oven to 400 degrees F
- 12 * 12 ounce(s) roasted boneless turkey breast (from the deli), chopped
- 1 * 1 can(s) (8 3/4-ounce) no-salt-added corn, drained
- 1 * 1 container(s) (8-ounce) reduced-fat sour cream
- 1 1/2 * 1 1/2 cup(s) shredded reduced-fat (2%) Mexican cheese blend
- 2 * 2 tablespoon(s) chopped fresh cilantro
- 10 * 10 (6-inch) corn tortillas
- 1 * 1 can(s) (10-ounce) enchilada sauce
- 1 * 1 cup(s) mild salsa
Aunt Izzy's Gnocchi with Two Sauces
By nurseliz
mARIO bATALI
- Morel Sauce:
- Ingredients
- 3 pounds russet potatoes
- 2 cups all-purpose flour
- 1 extra-large egg
- 1 pinch salt
- 1/2 cup canola oil
- Morel Sauce, recipe follows
- Sage Butter Sauce, recipe follows
- 1/2 cup (1 stick butter), cut into small chunks, plus 1 tablespoon
- 2 small shallots, cut into 1/8-inch dice
- 6 ounces fresh morel mushrooms, cut into thin slices
- Salt and freshly ground pepper
- 1 tablespoon freshly chopped thyme leaves
- 1/2 cup water
- Sage Butter Sauce:
- 8 tablespoons (1 stick) butter, cut into chunks
- 8 sage leaves
Chicken Quesadillas
By nurseliz
1. Heat the oven to 400°F
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
- 10 flour tortillas (8-inch), warmed
- Pace® Chunky Salsa
- Sour cream
Veal Piccata
By nurseliz
Cooking Light
- Ingredients
- 2 * 2 tablespoons all-purpose flour
- * Dash of salt
- 1/4 * 1/4 teaspoon black pepper
- 1 * 1 tablespoon water
- 1 * 1 large egg white
- 1/3 * 1/3 cup Italian-seasoned breadcrumbs
- 4 * 4 (2-ounce) veal cutlets
- 2 * 2 teaspoons olive oil
- 1 * 1 cup fat-free, less-sodium chicken broth
- 1 * 1 teaspoon grated lemon rind
- 2 to 3 * 2 to 3 tablespoons fresh lemon juice
- 1 * 1 tablespoon capers, drained and rinsed
- * Lemon wedges (optional)
Pepperoni Pizza Puffs
By nurseliz
1. Preheat the oven to 375 degrees
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1 tablespoon Italian seasoning
- pinch of salt (my addition, optional)
- pinch of red pepper flakes (my addition, optional)
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup cubed pepperoni
- 1/2 cup store-bought pizza sauce
Café Roka's Artichoke and Portobello Mushroom Lasagna
By nurseliz
Bring a large pot of water to the boil to blanch the spinach
- 2 tablespoons olive oil
- 1 large onion, medium dice
- 1 pound portobello mushrooms, medium dice
- 1/2 cup dry white wine
- 4 cloves garlic, minced
- 1 (14-ounce) can artichokes (packed in water), drained and coarsely chopped
- Salt and pepper
- 1 pound coarsely chopped spinach
- 1/4 cup (1/2 stick) butter
- 1/4 cup flour
- 4 1/2 cups milk
- 1 1/2 cups grated Parmesan cheese
- 1 (14-ounce) can diced tomatoes, drained
- Ground nutmeg
- 1 (9-ounce) box oven-ready lasagne sheets (no-boil style)
- 1 pound grated whole milk mozzarella
Fried Cheese Sticks
By nurseliz
Cut cheese crosswise into 3/4-inch slices
- 2 (8-oz.) pkgs. Monterey Jack cheese with jalapeno peppers
- 1 cup all-purpose flour
- 1 1/2 teaspoons ground red pepper
- 1 cup fine, dry bread crumbs $
- 1 teaspoon dried parsley
- 4 eggs, beaten $
- vegetable oil $
- Optional: marinara sauce