Nurseliz's profile page
Recipes
Butter and Parm Squished Potatoes
By nurseliz
Rachael Ray
- Ingredients
- * About 2 pounds baby Yukon gold potatoes
- * 2 to 2 1/2 cups chicken stock
- * 2 tablespoons extra-virgin olive oil
- * Freshly ground black pepper
- * 2 tablespoons butter
- * 1/2 to 2/3 cup shredded Parmigiano-Reggiano, 2 handfuls
Chicken Stock
By nurseliz
Preparing Your Stock You want to have moderately large veggies and meat, although chopped stuff is still acceptable
- Ingredients
- 2 Head of Garlic
- 2 Large Yellow Onions
- 2 Carrots
- 2 Celery Stalks
- 1/2 C. Fresh Parsley
- (Leaves and Stems)
- 1 Bay Leaves
- 2 TBS. Olive Oil
- 10 Black Peppercorns
- 1/2 tsp. Dried Thyme
- 1 tsp. Salt
- 8 C. Ice Cold Water
Alfredo Potatoes
By nurseliz
Directions * In a large bowl, combine the Alfredo sauce, milk and garlic powder
- Ingredients
- 1 * 1 jar (16 ounces) Alfredo sauce
- 1 * 1 cup whole milk
- 1 * 1 teaspoon garlic powder
- 3 * 3 pounds potatoes, peeled and thinly sliced
- 5 * 5 tablespoons grated Parmesan cheese, divided
- * Salt and pepper to taste
- 2 to 3 * 2 to 3 cups cubed cooked turkey
- 3 * 3 cups frozen chopped broccoli, thawed
- 2 * 2 cups (8 ounces) shredded Swiss cheese, divided
Mini Cheeseburger Pastry Bundles
By nurseliz
Thoroughly mix the beef, steak sauce, seasoned salt, black pepper and green onions in a medium bowl
- 1 1/4 lb. lean ground beef
- 1 tbsp. steak sauce
- 1 tsp. seasoned salt
- 1/4 tsp. freshly ground black pepper
- 4 green onions, finely chopped (about 1/2 cup)
- All-purpose flour
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
- 12 slices (1-inch square each) Havarti or Cheddar cheese, about 1/4-inch thick
Braised Beef with Shallots and Mushrooms
By nurseliz
DIRECTIONS: 1. Coat the beef with the flour
- INGREDIENTS:
- 1 beef chuck pot roast, cut into serving-sized pieces (about 1 1/2 pounds)
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- 8 ounces small shallots, peeled
- 1 cup Swanson® Beef Broth or Swanson® Beef Stock
- 2 medium tomatoes, chopped (about 2 cups)
- 3 tablespoons balsamic vinegar
- 1 tablespoon packed brown sugar
- 2 large carrots, peeled and cut into 2-inch pieces (about 1 cup)
- 5 ounces mushrooms, cut into quarters (about 2 cups)
- 1 lemon
- 1/4 cup chopped fresh parsley
White Chocolate-Oatmeal-Raisin Cookies
By nurseliz
Combine first 4 ingredients in a medium bowl
- 1 cup all-purpose flour $
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup plus 2 Tbsp. unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon fiori di sicilia or orange extract (see note)
- 1 cup uncooked regular oats
- 8 ounces white chocolate, chopped (about 2 cups)
- 1/2 cup raisins or golden raisins
Chicken with Sage Browned Butter
By nurseliz
Cooking Light
- Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 2 sage sprigs
- 1 tablespoon minced shallots
- 1 teaspoon chopped fresh thyme
- 2 tablespoons lemon juice
- Fresh sage leaves (optional)
Chicken Piccata with Pasta & Mushrooms
By nurseliz
1. Bring a large pot of water to a boil
- 6 ounces
- whole-wheat angel hair pasta
- 1/3 cup
- all-purpose flour, divided
- 2 cups
- reduced-sodium chicken broth
- 1/2 teaspoon
- salt, divided
- 1/4 teaspoon
- freshly ground pepper
- 4 4
- chicken cutlets, (3/4-1 pound total), trimmed
- 3 teaspoons
- extra-virgin olive oil, divided
- 1 10-ounce package
- mushrooms, sliced
- see savings
- On Sale
- 3 large cloves
- garlic, minced
- 1/2 cup
- white wine
- see savings
- On Sale
- 2 tablespoons
- lemon juice
- see savings
- On Sale
- 1/4 cup
- chopped fresh parsley
- 2 tablespoons
- capers, rinsed
- 2 teaspoons
- butter
Cioppino
By nurseliz
In a medium, heavy-bottom pot heated over medium-high heat, add the oil, then stir in the onions, leeks, garlic, p...
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and
- sliced diagonally 1/2-inch thick
- 1 small clove garlic, pressed or minced
- 1 tablespoon chopped parsley
- 1 dried bay leaf
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 1/4 teaspoon saffron threads
- 1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
- 8 ounces tomato sauce
- 1 cup dry white or red wine
- 1/2 to 1 cup clam juice
- Salt
- Hot sauce
- 4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
- 1/2 pound large scallops
- 6 ounces firm, light-flesh fish steaks (such as swordfish), cut
- into 1 1/2-inch pieces
- 2 tablespoons cold butter, chopped
- Freshly chopped basil and oregano, for garnish
Herb-Rubbed Pork Tenderloin With Potatoes and Lemony Asparagus
By nurseliz
Heat oven to 450° F
- Ingredients
- 1 1/2 pounds new potatoes (about 15), halved, or quartered if large
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1 pork tenderloin (about 1 1/4 pounds)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons fresh thyme leaves
- 1 bunch asparagus (about 1 pound), trimmed
- 1 lemon, sliced