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Recipes
Savory Slow-Cooked Chicken Cacciatore
By nurseliz
Campbells
- 1 tablespoon olive oil
- 3 pounds chicken parts, skin removed
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning, crushed
- 1 can (28 ounces) crushed tomatoes in puree
- 1 pound mushrooms, cut in half (about 5 cups)
- 2 medium onions, chopped (about 2 cups)
- 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
- 1 1/2 cups Swanson® Chicken Stock
- 1/4 cup cornstarch
- 1 package (16 ounces) pappardelle or fettuccine, cooked and drained
Salmon with Oregano
By nurseliz
Baked--Prevention
- # 2 teaspoons olive oil
- # 4 skinless salmon fillets (6 ounces each), each 1" thick
- # 1 tablespoon lemon juice
- # 1 1/2 teaspoons lemon juice
- # 1 teaspoon dried oregano
- # 1/2 teaspoon salt
- # 1/4 teaspoon ground black pepper
- # 1 tablespoon butter, cut into small pieces
- # 1 teaspoon chopped fresh parsley (optional)
Seafood Bisque 2
By nurseliz
In a Dutch oven, combine the first eight ingredients
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 2-2/3 cups 2% milk
- 4 green onions, chopped
- 1/2 cup finely chopped celery
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1-1/2 pounds uncooked medium shrimp, peeled and deveined
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 1 jar (4-1/2 ounces) whole mushrooms, drained
- 3 tablespoons Madeira wine or chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Thinly sliced green onions, optional
Pete's "Rubbed and Almost Fried" Turkey Sandwich
By nurseliz
Directions Whisk the vinegar and olive oil together in a small bowl and season with salt and pepper
- Ingredients
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly cracked black pepper
- Focaccia bread, about 10-inches square
- 3 tablespoons Dijon mustard
- 1 pound thinly sliced Pete's Almost Fried Turkey, recipe follows
- 3 tablespoons thinly sliced roasted red pepper
- 8 ounces fresh mozzarella, sliced
- 2 cups mixed baby greens
- 3 tablespoons Key Lime Garlic Mayonnaise, recipe follows
Crispy Baked 'Fried' Chicken
By nurseliz
Per serving: Calories 520; Fat 22 g (Sat
- 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 4 cups cornflakes
- 2/3 cup buttermilk
- 2 tablespoons dijon mustard
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon ground sage
Beefy Taco Joes
By nurseliz
* Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat
- 1 pound ground beef
- 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
- 1 cup Pace® Chunky Salsa
- 8 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds
- 1/2 cup shredded Cheddar cheese
Almost-Famous Broccoli-Cheddar Soup
By nurseliz
Melt the butter in a large Dutch oven or pot over medium heat
- 6 tablespoons unsalted butter
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 4 7-inch sourdough bread boules (round loaves)
- 4 cups broccoli florets (about 1 head)
- 1 large carrot, diced
- 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
Italian Sausage Strata
By nurseliz
Directions * Using 1/4 cup butter, spread one side of each bread slice with butter
- Ingredients
- 1/2 cup butter, softened, divided
- 12 to 16 slices day-old bread, crusts removed
- 1/2 pound fresh mushrooms, sliced
- 2 cups sliced onions
- Salt and pepper to taste
- 1 pound bulk Italian sausage, cooked and drained
- 3 cups (12 ounces) shredded cheddar cheese
- 5 eggs
- 2-1/2 cups milk
- 1 tablespoon Dijon mustard
- 1 teaspoon ground nutmeg
- 1 teaspoon ground mustard
- 2 tablespoons minced fresh parsley
Garlic Knots
By nurseliz
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork
- 1 egg
- 1 tbsp. water
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 2 tbsp. minced garlic
- 2 tbsp. chopped fresh parsley
- 1/2 cup finely shredded Italian cheese blend
Chicken Parmesan
By nurseliz
Directions Preheat the oven to 350 degrees F
- Ingredients
- 4 slices whole-wheat bread (1-ounce each)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 4 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 egg whites
- 1/2 cup skim milk
- 1/2 cup all-purpose flour
- 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
- Olive oil cooking spray
- 1 jar good-quality marinara sauce (about 3 1/2 cups)
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 2 tablespoons (1/2-ounce) shredded Parmesan