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Recipes
Ultimate Vanilla Pound Cake
By nurseliz
Preheat oven to 325°F
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 sticks (1/2 lb.) unsalted butter, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups sugar
- 5 large eggs, at room temperature
English Muffin Bread
By nurseliz
Directions 1. Grease two 8x4x2-inch loaf pans
- Ingredients
- Cornmeal
- 6 6
- cups all-purpose flour
- 2 2
- packages active dry yeast
- 1/4 1/4
- teaspoon baking soda
- 2 2
- cups milk
- 1/2 1/2
- cup water
- 1 1
- tablespoon sugar
- 1 1
- teaspoon salt
Sunday Chicken Stew
By nurseliz
Directions * In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces ...
- DUMPLINGS:
- Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 broiler/fryer chicken (3 pounds), cut up and skin removed
- 2 tablespoons canola oil
- 3 cups chicken broth
- 6 large carrots, cut into 1-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1 large sweet onion, thinly sliced
- 1 teaspoon dried rosemary, crushed
- 1-1/2 cups frozen peas
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1 egg, lightly beaten
- 1/2 cup 2% milk
TURKEY AND WHITE BEAN PIZZA
By nurseliz
Additional olive oil for drizzling 1
- 1 can (19 ounces) cannellini beans, drained and rinsed
- 2 cloves garlic, chopped
- 1 Tablespoon olive oil
- 2 teaspoons lemon juice
- 1/4 teaspoon red pepper flakes
- 16 ounce prepared pizza crust
- 1-1/2 cups chopped cooked turkey
- 1/2 teaspoon dried rosemary
- 1/4 cup sliced oil-packed sun-dried tomatoes
- 1-1/2 cups thinly sliced fresh spinach
- 3/4 cup shredded provolone cheese
Beef Bourguignonne with Egg Noodle
By nurseliz
Cooking Light
- Ingredients
- 1/3 * 1/3 cup all-purpose flour
- 2 * 2 teaspoons salt, divided
- 3/4 * 3/4 teaspoon freshly ground black pepper, divided
- 2 1/4 * 2 1/4 pounds beef stew meat
- 3 * 3 bacon slices, chopped and divided
- 1 * 1 cup chopped onion
- 1 * 1 cup sliced carrot
- 4 * 4 garlic cloves, minced
- 1 1/2 * 1 1/2 cups dry red wine
- 1 * 1 (14-ounce) can less-sodium beef broth
- 8 * 8 cups halved mushrooms (about 1 1/2 pounds)
- 2 * 2 tablespoons tomato paste
- 2 * 2 teaspoons chopped fresh thyme
- 2 * 2 bay leaves
- 1 * 1 (16-ounce) package frozen pearl onions
- 7 * 7 cups hot cooked medium egg noodles (about 6 cups uncooked noodles)
- 3 * 3 tablespoons chopped fresh flat-leaf parsley
Portobello Burgundy Beef
By nurseliz
comfort food diet weight watchers points 9
- Ingredients
- 1/4 cup plus 1 tablespoon all-purpose flour, divided
- 1 teaspoon dried marjoram, divided
- 1/2 teaspoon salt, divided
- 1 beef top round steak (1 pound), cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 2 cups sliced baby portobello mushrooms
- 3 garlic cloves, minced
- 3 medium carrots, cut into 1/2-inch pieces
- 1 can (14-1/2 ounces) reduced-sodium beef broth, divided
- 1/2 cup Burgundy wine or additional reduced-sodium beef broth
- 1 bay leaf
- 4 cups cooked egg noodles
Grilled Greek Chicken
By nurseliz
6 Points
- 1 1/2 lbs skinless, boneless chicken breasts, cut into 6 fillets
- 1 pint cherry tomatoes, cut in halves
- 3/4 cup fat free feta cheese
- 1/2 cup mint leaves, chopped
- 1 tbsp olive oil
- 1/2 cup kalamata olives, pitted
- 1/4 cup red wine vinegar
- Juice from 1 lemon
- 4 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tbsp dried oregano
- Salt and pepper to taste
Cannellini Beans
By nurseliz
Soak the beans overnight in a large bowl filled with water
- Directions
- *Cook's Note: Due to the soaking this is definitely a plan ahead recipe.
- Ingredients
- 1 * 1 pound dried cannellini beans
- 1 * 1 rib celery, broken in 1/2
- 1 * 1 large or two small carrots, peeled and broken in 1/2
- 1 * 1 large onions, skin removed, hairy end left on, cut in 1/2
- 3 * 3 cloves garlic, smashed
- 1 * 1 bundle thyme
- 2 * 2 bay leaves
- 1 * 1 piece slab bacon or prosciutto skin, or a couple slices of bacon
- * Kosher salt
French Onion Soup
By nurseliz
Cooks Illustrated
- Soup
- 3 tablespoons unsalted butter , cut into 3 pieces
- 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
- Table salt
- 2 cups water , plus extra for deglazing
- 1/2 cup dry sherry
- 4 cups low-sodium chicken broth (see note)
- 2 cups beef broth (see note)
- 6 sprigs fresh thyme , tied with kitchen twine
- 1 bay leaf
- Ground black pepper
- Cheese Croutons
- 1 small baguette , cut into 1/2-inch slices
- 8 ounces shredded Gruyère cheese (about 2 1/2 cups)
Mexican Chicken and Rice
By nurseliz
In a large skillet, brown chicken in butter
- Easy Mexican Chicken and Rice Recipe
- Prep/Total Time: 30 min.
- Yield: 4 Servings
- 20 10 30
- Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 2 tablespoons butter
- 1-3/4 cups salsa
- 1 envelope (5.4 ounces) Mexican-style rice and pasta mix
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 tablespoons lime juice
- 1/2 cup shredded cheddar cheese
- 1 cup (8 ounces) sour cream
- 1 medium ripe avocado, peeled and cubed
- 1 medium tomato, chopped
- Directions