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Recipes
Spaghetti Casserole
By nurseliz
Directions * Cook pasta according to package directions
- Ingredients
- 1 * 1 package (16 ounces) angel hair pasta
- 1-1/2 * 1-1/2 pounds ground beef
- 1 * 1 jar (26 ounces) spaghetti sauce
- 2 * 2 cans (8 ounces each) tomato sauce
- 1 * 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 * 1 cup (8 ounces) sour cream
- 2 * 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Andouille and Shrimp or Chicken with Homemade Cream Biscuits and Tomato Gravy
By nurseliz
Preparation Pre-heat oven to 375°F
- For the Biscuits:
- Ingredients
- 4 cups flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 2 sticks cold butter, diced
- 1 3/4 cups heavy cream, plus additional for brushing
- 4 tablespoons butter
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 small rib celery, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 2-3 cloves garlic, finely chopped
- Salt and pepper
- 1/2 cup chicken stock
- 2 cans diced tomatoes with green chilies (15 ounces each can)
- 1/4 to 1/3 cup heavy cream
- 2 tablespoons extra virgin olive oil (EVOO)
- 1/2 pound Andouille sausage, diced or sliced on an angle
- 1 pound large deveined shrimp or diced dark meat chicken
British Fish and Chips
By nurseliz
For the chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i
- Twice-Cooked Chips:
- Ingredients
- 12 large russet potatoes
- Enough canola oil to half fill your largest cooking pot or deep-fat fryer
- Dry Dredge:
- 2 cups all-purpose flour
- 3 teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
- Beer Batter:
- 3 cups all-purpose flour
- 3 tablespoons paprika
- 3 tablespoons kosher salt
- One 12-ounce bottle lager beer (the lighter and fizzier, the better)
- Fish:
- 3 pounds skinless, boneless large-flake white fish (we use wild Alaskan cod because of its quality and sustainability)
- Enough canola oil to half fill your largest cooking pot or deep-fat fryer
- Kosher salt
- Good-quality malt vinegar, for serving
Quick Shrimp Pad Thai
By nurseliz
Put the noodles in a large bowl and cover with very hot water
- 8 ounces pad thai noodles, preferably A Taste of Thai or Thai Kitchen brands
- 2 tablespoons Asian fish sauce
- 3 tablespoons light brown sugar
- 1/4 cup fresh lime juice, plus wedges for serving
- 2 Thai bird chiles or 1 serrano with seeds, stemmed and thinly sliced
- 1/4 cup plus 1 tablespoon canola oil
- 3 large shallots, thinly sliced (1 cup)
- 3 large garlic cloves, minced
- 12 ounces shelled and deveined medium shrimp
- 2 large eggs, beaten
- 4 scallions, thinly sliced
- Roasted peanuts, chopped cilantro and bean sprouts, for serving
Incredible Pot Roast In The Crock Pot
By nurseliz
Directions: Layer all vegetables into slow cooker
- Ingredients:
- 1 Medium Red Onion, halved and thinly sliced
- 2 Garlic Cloves, minced
- 1.5 cups Carrots, sliced 1/2"
- 1 Sprig Fresh Thyme
- 1 Sprig Fresh Rosemary
- 2 Tbsp Honey
- 3 Tbsp Flour
- 1 cup Beef Broth
- 1.5 cups Burgundy
- 1 × 28 oz can Peeled, crushed tomatoes
- 10 oz Button Mushrooms Cleaned, stems removed
- 2 lb Potatoes, chopped 2" squares
- 3 lb Chuck Roast or Top Round
- 3 tsp Salt
- 3 tsp Pepper
- Spice Blend:
- 1 Tbsp Paprika
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Rosemary
- 1 Tbsp Dried Basil
- 1 Tbsp Ground Red Pepper
- 1 Tbsp Cajun Seasoning
Dr Pepper Slow Cooker Roast Beef
By nurseliz
Prep Time: 5 minutes Cook Time: 7 hours Total Time: 7 hours, 5 minutes
- 1 3-5 pound beef roast
- 1 can Dr Pepper
- 1 cup water
- 2 dashes Worcestershire sauce
- salt and pepper
- 3 cloves garlic
Eggplant Parmesan
By nurseliz
Tyler Florence
- Spicy Tomato Sauce:
- Ingredients
- 1/3 * 1/3 cup extra-virgin olive oil
- 3 * 3 garlic cloves, minced
- 1 * 1 cup black olives, pitted and roughly chopped
- 1 * 1 teaspoon hot red pepper flakes
- 3 * 3 tablespoons capers, drained
- 2 * 2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
- 1/4 * 1/4 cup fresh basil leaves, hand torn
- * Kosher salt and freshly ground black pepper
- 4 * 4 cups dried bread crumbs
- 1 * 1 tablespoon garlic powder
- 1 * 1 tablespoon dried oregano
- * Salt and freshly ground black pepper
- 5 * 5 eggs
- 1 * 1 cup all-purpose flour
- * Extra-virgin olive oil
- 4 * 4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
- 2 * 2 pounds whole milk ricotta cheese
- 1/2 * 1/2 cup chopped fresh basil leaves
- 1 1/4 * 1 1/4 cups freshly grated Parmigiano-Romano
- 2 * 2 pounds shredded mozzarella cheese
Movie Concession Mix
By nurseliz
Set out four sealable containers or bags, and evenly distribute ingredients among them
- 6 cups popped and cooled 94% fat-free butter-flavored microwave popcorn
- 12 caramel-flavored mini rice cakes, broken into pieces
- 2 Twizzlers Strawberry Twists, chopped
- 2 tbsp. raisins, chopped
- 2 tsp. mini semi-sweet chocolate chips
Tempting Turkey Tetrazzini
By nurseliz
Preheat oven to 375 degrees F
- 8 ounces uncooked spaghetti
- 1 3/4 cups chicken broth
- 8 ounces fresh mushrooms, sliced (about 3 cups)
- 2 cups low-fat milk
- 3 tablespoons cornstarch
- 1/4 cup dry white wine or water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups coarsely chopped cooked turkey breast (about 1 pound) (see Note)
- 1/4 cup Italian-style bread crumbs
Fruit Pizza
By nurseliz
comfort food diet weight watchers points 6
- Ingredients
- 1 sheet refrigerated pie pastry
- 1 cup water
- 1 package (.8 ounce) cook-and-serve vanilla pudding mix
- 1 package (.3 ounce) sugar-free lemon gelatin
- 1 package (8 ounces) fat-free cream cheese, cubed
- Sugar substitute equivalent to 2 tablespoons sugar
- 1/2 cup reduced-fat whipped topping
- 1-1/2 cups quartered fresh strawberries
- 1-1/2 cups sliced halved peeled kiwifruit
- 1 can (8 ounces) unsweetened pineapple chunks, drained