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Recipes
Mexican Shrimp Bisque
By nurseliz
In a small saucepan, saute onion in oil until tender
- 1 small onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup water
- 1/2 cup heavy whipping cream
- 2 teaspoons chicken bouillon granules
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1/2 cup sour cream
- Chopped fresh cilantro and sliced avocado, optional
Stuffed Baby Bellas
By nurseliz
Directions Wipe the mushrooms clean with a damp cloth
- Ingredients
- 16 baby portabella mushrooms (creminis)
- 1 pound ground chicken or turkey breast
- 1 teaspoon fennel seed, 1/3 palmful
- 1 small onion, finely chopped
- 3 garlic cloves, grated or finely chopped
- 1 lemon, zested
- 1 cup shredded asiago cheese
- 1/2 cup breadcrumbs, a couple handfuls
- 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
- Salt and pepper
- 2 tablespoons EVOO (extra-virgin olive oil)
- 1/4 cup pine nuts or chopped almonds
Pecan Turtle Bars
By nurseliz
Directions Combine flour, 1 cup brown sugar and softened butter in large mixer bowl
- Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- 1/2 cup butter, softened
- 1 cup pecan halves
- 2/3 cup butter
- 1 cup milk chocolate chips
Deep-dish Meatball Pizza-Chicago Style Pizza
By nurseliz
Emeril Lagasse
- * Pizza dough, homemade or store-bought
- * All-purpose flour, for dusting
- 1/2 * 1/2 cup Tomato Sauce, recipe follows
- 20 to 25 * 20 to 25 Meatballs, recipe follows
- 2 * 2 teaspoons dried oregano
- 1 * 1 teaspoon crushed red pepper flakes
- 1/4 * 1/4 cup chopped tomato
- 1/2 * 1/2 cup shredded mozzarella
Broccoli and Chicken Casserole
By nurseliz
Directions 1. Cook noodles according to package directions
- Ingredients
- 4 4
- ounces dried medium noodles
- 2 1/2 2 1/2
- cups chopped cooked chicken or turkey
- 1 1
- 10 ounce package frozen chopped broccoli, thawed
- 1/2 1/2
- cup sliced green onions
- 1 1
- 10 3/4 ounce can condensed cream of mushroom soup
- 1/2 1/2
- cup skim milk
- 1/2 1/2
- cup shredded Swiss cheese (2 ounces)
- 1 1
- teaspoon dried basil, crushed
- 1/8 1/8
- teaspoon pepper
- Paprika
French Dip Sandwiches
By nurseliz
Place trimmed roast in a 5-quart slow cooker
- 1 (3 1/2- to 4-pound) boneless chuck roast, trimmed $
- 1/2 cup soy sauce $
- 1 beef bouillon cube
- 1 bay leaf
- 3 to 4 peppercorns $
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder $
- 12 French sandwich rolls, split
Easy and Elegant Pork Tenderloin
By nurseliz
Preheat oven to 425 degrees F (220 degrees C)
- 2 cups Italian seasoned bread crumbs
- 1/2 cup olive oil
- 2 pounds pork tenderloin
CHICKEN WITH PEAS, PARMESAN & PROSCIUTTO
By nurseliz
Directions: Season chicken, if desired, with salt and ground black pepper
- Ingredients:
- 1-1/2 lbs. boneless, skinless chicken thighs, cut into large chunks
- 1 Tbsp. Bertolli® Classico™ Olive Oil
- 1/4 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 jar Bertolli® Vodka Sauce made with Fresh Cream
- 2 ounces prosciutto, chopped
- 1/2 cup frozen green peas, partially thawed
- 1/4 cup grated Parmesan cheese
- Parmesan cheese shavings
Tuscan Tossed Salad
By nurseliz
Directions Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil
- Tuscan Tossed Salad Recipe
- Prep/Total Time: 30 min.
- Yield: 16 Servings
- 25 5 30
- Ingredients
- 1 loaf (1 pound) focaccia bread, cut into 1-inch cubes
- 1 tablespoon plus 1/4 cup olive oil, divided
- 1/2 cup balsamic vinegar
- 1/3 cup minced fresh basil
- 4 anchovy fillets, rinsed and chopped
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (5 ounces) spring mix salad greens
- 3 large yellow or red tomatoes, seeded and chopped
- 3 cups grape tomatoes
- 2 medium cucumbers, peeled, seeded and diced
- 1/2 cup pitted Greek olives, halved
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
Enchilada Lasagna
By nurseliz
Directions Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medi...
- For sauce:
- 2 dried chipotle chiles, stems and seeds removed, diced
- 3 large garlic cloves, minced
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons toasted cumin seeds, freshly ground
- 2 cups chicken broth
- 3 cups tomato sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For filling:
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, cubed
- 1 1/2 cups diced onion
- Pinch kosher salt
- 1 large clove garlic, minced
- 1 teaspoon dried oregano
- 12 (6-inch) corn tortillas
- 3 cups shredded queso fresco or Monterey Jack
- Nonstick cooking spray