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Recipes
Philly Cheesesteak
By nurseliz
Preparation 1. Place beef in freezer for 15 minutes
- 1 (12-ounce) flank steak, trimmed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 (5-inch) portobello mushroom caps
- 2 teaspoons extra-virgin olive oil, divided
- 1 cup thinly sliced onion
- 1 1/2 cups thinly sliced green bell pepper
- 2 teaspoons minced garlic
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon lower-sodium soy sauce
- 2 teaspoons all-purpose flour
- 1/2 cup 1% low-fat milk
- 1 ounce provolone cheese, torn into small pieces
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1/4 teaspoon dry mustard
- 4 (3-ounce) hoagie rolls, toasted
Buffalo Chicken Taquitos
By nurseliz
Preheat oven to 425 degrees
- 4 cup(s) of chicken, cooked and shredded
- 12 soft taco, flour tortillas
- 2 cup(s) of mozzarella cheese, grated
- 4 ounce(s) of Philadelphia cream cheese
- 1/3 cup(s) of Frank’s hot sauce
- 1/3 cup(s) of milk
- 2 tbsp. of butter
- 1 tsp. of Mrs. Dash
- 1 tsp. of garlic powder
- 2 tbsp. of vegetable oil
Chili Con Queso Fondue
By nurseliz
Rachael Ray
- * For dipping:
- Ingredients
- 2 * 2 tablespoons extra-virgin olive oil (EVOO)
- 1 * 1 small onion, finely chopped
- 2 * 2 cloves garlic, grated
- 1 * 1 jalapeño pepper, seeded and finely chopped
- 1 * 1 tablespoon (about a palmful) chili powder
- 1 * 1 tablespoon butter
- 1 * 1 tablespoon flour
- 1 * 1 cup chicken stock (eyeball it)
- * Salt and freshly ground black pepper
- 1 * 1 cup shredded smoked cheddar cheese
- 1 * 1 8-ounce can tomato sauce
- 2 * 2 cups leftover meat (steak, chicken, pork – whatever you’ve got), chopped or shredded up into bite-size pieces
- * Tortilla chips
- * Spinach flour tortillas
- * Pretzel rods
- * Veggie sticks (bell peppers, carrots, celery – whatever you like)
- * Cherry tomatoe
Tuna & Pasta Cheddar Melt
By nurseliz
Campbells
- 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
- 1 soup can water
- 3 cups uncooked corkscrew-shaped pasta (rotini)
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 cup milk
- 1 can (about 6 ounces) tuna, drained and flaked
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 2 tablespoons Italian-seasoned dry bread crumbs
- 2 teaspoons butter, melted
Cheesy Biscuit Lasagna
By nurseliz
Heat oven to 400. Brown beef in large skillet over med heat until thoroughly cooked
- 1 lb ground beef
- 28 oz jar spaghetti sauce
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 12 oz can biscuits
- 4 oz mozzarella cheese
- 1/2 cup cottage cheese
- 1 tbsp dried parsley
- 1/2 tsp minced onion
- 1/2 tsp dried basil
- 2 tbsp parmesan
Mussels with Chorizo and Fennel
By nurseliz
Directions Heat a large, deep skillet over medium-high heat
- Ingredients
- 2 tablespoons Portuguese olive oil, or extra-virgin olive oil
- 1/2 cup sliced Portuguese or Spanish chorizo
- 2 celery stalks, sliced thinly
- 2 cloves garlic, sliced
- 2 Roma tomatoes, diced
- 1/2 fennel bulb, sliced thinly
- 1/2 onion, sliced thinly
- 25 mussels, cleaned well
- 1/2 cup clam juice
- 1/2 cup white wine
- 2 tablespoons unsalted butter, chilled
- Pinch crushed red pepper flakes
- 1 loaf crusty bread, for serving
Chicken Sandwich
By nurseliz
Food Network does Chick-Fil-A
- 2 * 2 skinless, boneless chicken breasts (about 6 ounces each)
- * Kosher salt and freshly ground pepper
- 1 * 1 teaspoon paprika
- * Peanut oil, for frying
- 1 * 1 large egg
- 1/2 * 1/2 cup nonfat milk
- 3/4 * 3/4 cup all-purpose flour
- 1/4 * 1/4 cup whole-wheat flour
- 1 * 1 tablespoon malted milk powder
- 1 * 1 tablespoon plus 1 teaspoon confectioners' sugar
- 1/4 * 1/4 teaspoon baking soda
- 1/4 * 1/4 teaspoon dry mustard
- 1 * 1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar
- 2 * 2 teaspoons white vinegar
- 4 * 4 soft hamburger buns, split
- 1 * 1 tablespoon unsalted butter, softened
Chicken Pot Pie Soup
By nurseliz
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cups fat free milk
- 1 large celery stalk, chopped
- 1/2 medium chopped onion
- 8 oz sliced baby portabella mushrooms
- 2 chicken bouillons
- fresh ground pepper
- pinch of thyme
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed small
- 16 oz cooked chicken breast, diced small
- salt
Shepherd's Pie with Vegetables
By nurseliz
Prevention
- # 2 pounds baking potatoes, peeled and cubed
- # 1/3 cup low-fat buttermilk
- # 1/4 cup grated Parmesan cheese
- # 1 pound frozen ground lamb, thawed
- # 1 cup frozen pearl onions
- # 1 cup frozen sliced carrots
- # 1 cup frozen chopped cauliflower
- # 2 cloves garlic, minced
- # 1 can (8 ounces) reduced-sodium tomatoes, chopped (with juice)
- # 1 cup frozen peas
- # 2 teaspoons reduced-sodium worcestershire sauce
- # 1 teaspoon dried Italian herb seasoning
- # 1 teaspoon cornstarch
- # 1/4 cup apple juice
Strawberry Trifles
By nurseliz
GIADA
- Marinated strawberries:
- 1 quart fresh strawberries, halved
- 1/3 cup aged balsamic vinegar
- Whipped cream:
- 3 cups heavy cream
- 2 teaspoons vanilla extract
- 1/4 cup confectioners' sugar
- 1 (1 pound) fresh pound cake
- 1/3 cup amaretto liqueur
- 2 amaretto cookies, for garnish
- Demerara sugar, for garnish