Nurseliz's profile page
Recipes
Strawberry Custard Pies
By nurseliz
Directions In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth
- Ingredients
- 4-1/2 cups sugar
- 3/4 cup cornstarch
- 4-1/2 cups cold water
- 3 packages (3 ounces each) strawberry gelatin
- 1 tablespoon lemon juice
- 6 packages (3 ounces each) cook-and-serve vanilla pudding mix
- 6 pastry shells (9 inches), baked
- 3 pounds fresh strawberries, halved
- Whipped cream, optional
Spaghetti Beef Casserole
By nurseliz
Directions Cook spaghetti according to package directions
- Ingredients
- 1-1/2 pounds uncooked spaghetti
- 3 pounds ground beef
- 1 cup chopped onion
- 2/3 cup chopped green pepper
- 1 teaspoon minced garlic
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 1-1/3 cups water
- 1 can (8 ounces) mushroom stems and pieces, drained
- 3 cups (12 ounces) shredded cheddar cheese, divided
Crusty Bread
By nurseliz
In a large mixing bowl, whisk together flour, salt and yeast
- 3 cups unbleached all purpose flour
- 1 3/4 teaspoons salt
- 1/2 teaspoon yeast
- 1 1/2 cups water
Mexican Lasagna
By nurseliz
In a large skillet, cook beef and onion over medium heat until meat is no longer pink
- 1-1/4 pounds ground beef
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 cups salsa
- 1 can (16 ounces) refried beans
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) enchilada sauce
- 1 can (4 ounces) chopped green chilies
- 1 envelope taco seasoning
- 1/4 teaspoon pepper
- 6 flour tortillas (10 inches)
- 3 cups (12 ounces) shredded Mexican cheese blend, divided
- 2 cups crushed tortilla chips
- Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional
Chocolate Covered Banana Split Bites
By nurseliz
Chop fruit and assemble into stacks
- 24 – 1″ pieces from about 1/2 small pineapple
- 2 large bananas, sliced into 24 bite sized pieces
- 12 small to medium sized strawberries sliced in half
- 150 g(5oz) good quality dark chocolate(I used 72%)(this is between 3/4 – 1C if using a cup measurement for chocolate chips)
- 2 tsp coconut oil
- chopped nuts or coconut for rolling in(optional)
Shrimp Scampi
By nurseliz
Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor
- 3 shallots, peeled and chopped (about 1/2 cup)
- 7 cloves garlic, crushed and peeled
- 3/4 cup extra-virgin olive oil
- 2 pounds extra-large or jumbo shrimp, peeled and deveined
- 4 sprigs fresh thyme
- 2 1/2 teaspoons kosher salt
- 2 cups dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 6 tablespoons unsalted butter
- 1/2 cup chopped fresh Italian parsley
- 1 tablespoon dry breadcrumbs, if needed
Classic Fish and Chips
By nurseliz
Directions Place potatoes in a medium-size bowl of cold water
- Ingredients
- 4 large potatoes, peeled and cut into strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup milk
- 1 egg
- 1 quart vegetable oil for frying
- 1 1/2 pounds cod fillets
Mustard- and Brown Sugar- Rubbed Salmon
By nurseliz
1. Stir together sugar, salt, pepper, cumin, and mustard in small bowl
- # 2 tbsp dark brown sugar
- # 1 1/2 tsp salt
- # 1 tsp freshly ground black pepper
- # 1/2 tsp ground cumin
- # 1/4 tsp mustard powder
- # 4 salmon fillets (6 oz each), skin removed
- # 1 tsp olive oil
Buster Sundae Pie
By nurseliz
DIRECTIONS * 1Heat oven to 450°F
- INGREDIENTS
- Crust
- 1 1
- box Pillsbury® refrigerated pie crusts, softened as directed on box
- Filling
- 4 4
- cups (1 quart) vanilla ice cream, slightly softened
- 1/2 1/2
- cup caramel topping
- 1/2 1/2
- cup fudge topping
- 3/4 3/4
- cup Spanish peanuts (4 oz)
- Additional peanuts, if desired
Four-Cheese Scalloped Potatoes
By nurseliz
Directions Position a rack in the upper third of the oven and preheat to 425 degrees F
- 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
- 1/2 clove garlic
- 1/3 cup shredded mozzarella cheese
- 1/3 cup shredded asiago cheese
- 1/3 cup shredded raclette or comte cheese
- 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
- Kosher salt and freshly ground pepper
- 2 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 4 fresh bay leaves
- 1/4 cup grated parmesan cheese