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Recipes
Shrimp Chowder
By nurseliz
15 min. Bake: 3-1/2 hours Yield: 12 Servings
- 1/2 cup chopped onion
- 2 teaspoons butter
- 2 cans (12 ounces each) evaporated milk
- 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 can (7 ounces) white or shoepeg corn, drained
- 1 teaspoon Creole seasoning
- 1/2 teaspoon garlic powder
- 2 pounds cooked small shrimp, peeled and deveined
- 1 package (3 ounces) cream cheese, cubed
Spaghetti with Meat Sauce
By nurseliz
Prevention
- # 2 teaspoons olive oil
- # 1 onion, chopped
- # 1 rib celery, minced
- # 1 carrot, chopped
- # 2 cloves garlic, minced
- # 3/4 pound extra-lean ground round beef
- # 1 cup dry red wine or nonalcoholic red wine
- # 1 1/2 tablespoons unbleached or all-purpose flour
- # 1 1/2 cups fat-free milk
- # 1 can (28 ounces) crushed tomatoes
- # 1 can (8 ounces) tomato sauce
- # 2 tablespoons chopped parsley
- # 1 teaspoon dried basil or oregano
- # 12 ounces spaghetti
Mini Mushroom-&-Sausage Quiches
By nurseliz
DIRECTIONS Position rack in center of oven; preheat to 325 degrees F
- 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
- 1 teaspoon extra-virgin olive oil
- 8 ounces mushrooms, sliced
- 1/4 cup sliced scallions
- 1/4 cup shredded swiss cheese
- 1 teaspoon freshly ground pepper
- 5 eggs
- 3 egg whites
- 1 cup 1% milk
The Ultimate Meatballs al Forno with Creamy Polenta
By nurseliz
Tyler Florence
- Creamy Polenta:
- Ingredients
- 1/2 * 1/2 baguette, crust removed
- 1 1/4 * 1 1/4 cups milk
- 1 1/2 * 1 1/2 pounds ground beef sirloin
- 1 1/2 * 1 1/2 pounds ground pork
- 1/2 * 1/2 bunch fresh parsley
- 1/2 * 1/2 bunch basil
- 2 * 2 cloves garlic, finely chopped
- 1/2 * 1/2 cup extra-virgin olive oil, plus extra for drizzling
- 4 * 4 eggs
- 1/2 * 1/2 cup freshly grated Parmesan
- 1/3 * 1/3 cup ground pinenuts
- * Sea salt and freshly ground black pepper
- 1 * 1 cup dried bread crumbs
- 1/2 * 1/2 pound chanterelle mushrooms
- 2 * 2 pints vine-ripened small tomatoes
- 1 * 1 medium ball fresh mozzarella
- 1 * 1 quart chicken stock
- 1 1/2 * 1 1/2 cups finely ground cornmeal
- 1/4 * 1/4 cup heavy cream
- 1/4 * 1/4 cup freshly grated Parmesan
- 3 * 3 tablespoons whole butter
- * Pinch sea salt
Tortellini Soup
By nurseliz
Directions 1. Remove the skin from the chicken and place the pieces in a large saucepan
- Ingredients
- 1 * 1 3 1/2- to 4-pound chicken, cut into 8 pieces
- 6 * 6 cups low-sodium chicken broth
- 2 * 2 carrots, cut into thin rounds
- 1/2 * 1/2 bunch Swiss chard, cut crosswise into 1-inch strips
- 1 * 1 8- to 9-ounce package tortellini, preferably vegetable
- 3/4 * 3/4 teaspoon kosher salt
- 1/4 * 1/4 teaspoon black pepper
- 1/4 * 1/4 cup (1 ounce) grated Parmesan
Mediterranean Chicken Pot Pies
By nurseliz
DIRECTIONS 1 In shallow bowl, stir together flour, herbes de Provence, 1/2 teaspoon of the salt, 1/4 teaspoon of th...
- INGREDIENTS
- 1/4 1/4
- cup Pillsbury BEST® All Purpose Flour
- 2 2
- teaspoons McCormick® Gourmet Collection Herbes de Provence
- 1 1/4 1 1/4
- teaspoons McCormick® Sea Salt
- 1/2 1/2
- teaspoon McCormick® Ground Black Pepper
- 1 1
- teaspoon McCormick® Garlic Powder
- 6 6
- oz uncooked chicken breast tenders (not breaded), cubed
- 2 2
- tablespoons Crisco® 100% Extra Virgin Olive Oil
- 1/2 1/2
- teaspoon grated lemon peel
- 2 2
- tablespoons fresh lemon juice
- 2 2
- teaspoons capers, undrained
- 1/4 1/4
- cup dry white wine, if desired
- 6 6
- cloves garlic, finely chopped
- 1 1
- can (18.5 oz) Progresso® Vegetable Classics French onion soup
- 1 1
- box (9 oz) frozen sweet peas & pearl onions*
- 2 2
- tablespoons LAND O LAKES® Unsalted or Salted Butter
- 1 1
- can Pillsbury® refrigerated crusty French loaf
- 1 1
- teaspoon McCormick® Rosemary Leaves, crushed
- 4 4
- fresh rosemary sprigs, if desired
Shepherd's Pie
By nurseliz
In a large bowl, mash potatoes with sour cream
- 2-1/2 pounds potatoes, peeled and cooked
- 1 to 1-1/2 cups (8 to 12 ounces) sour cream
- Salt and pepper to taste
- 2 pounds ground beef
- 1/2 cup chopped onion
- 1 medium sweet red pepper, chopped
- 1 teaspoon garlic salt
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (16 ounces) whole kernel corn, drained
- 1/2 cup milk
- 2 tablespoons butter, melted
- Chopped fresh parsley, optional
Vegetable Beef Soup
By nurseliz
Prep: 25 min. + cooling Cook: 2-1/4 hours Yield: 18-20 Servings 25
- Ingredients
- 1 boneless beef chuck roast (2-1/2 to 3 pounds)
- 4 quarts water
- 1 cup medium pearl barley
- 1-1/2 cups chopped onion
- 1-1/2 cups chopped celery
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can (28 ounces) diced tomatoes, undrained
- 1-1/2 cups chopped carrots
- 1 package (16 ounces) frozen mixed vegetables
- 1/4 cup minced fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic salt
- Directions
Meatball Minestrone Bake
By nurseliz
DIRECTIONS 1 Heat oven to 400°F
- Percent Daily Value*:
- INGREDIENTS
- 3/4 3/4
- teaspoon McCormick® Oregano Leaves
- 1/4 1/4
- teaspoon McCormick® Basil Leaves
- 1/4 1/4
- teaspoon McCormick® Garlic Powder
- 1/4 1/4
- teaspoon McCormick® California Lemon Peel
- 1/4 1/4
- teaspoon McCormick® Ground Black Pepper
- 1 1/2 1 1/2
- lb extra lean (at least 90%) ground beef
- 3/4 3/4
- cup Progresso® Italian style bread crumbs
- 1/4 1/4
- cup chopped onion
- 3/4 3/4
- cup milk
- 1 1
- LAND O LAKES® Egg
- 1 1
- teaspoon kosher (coarse) salt
- 1 1
- can (19 oz) Progresso® High Fiber homestyle minestrone soup
- 2 2
- tablespoons grated Parmesan cheese
- 1 1
- can Pillsbury® Place 'n Bake® refrigerated crescent rounds
- 1 1
- tablespoon Crisco® 100% Extra Virgin Olive Oil
- 2 2
- cups shredded Italian cheese blend (8 oz)
- Nutritional Information
- 1 Serving (1 Serving)
- Calories 480
- (Calories from Fat 230),
- Total Fat 26g
- (Saturated Fat 11g,
- Trans Fat 2 1/2g),
- Cholesterol 120mg;
- Sodium 1270mg;
- Total Carbohydrate 27g
- (Dietary Fiber 2g,
- Sugars 6g),
- Protein 35g;
- Vitamin A 10.00%;
- Vitamin C 0.00%;
- Calcium 25.00%;
- Iron 25.00%;
- Exchanges:
- 1 Starch;
- 0 Fruit;
- 1/2 Other Carbohydrate;
- 0 Skim Milk;
- 0 Low-Fat Milk;
- 0 Milk;
- 0 Vegetable;
- 4 1/2 Very Lean Meat;
- 0 Lean Meat;
- 0 High-Fat Meat;
- 4 1/2 Fat;
- Carbohydrate Choices:
- 2 ;
- Percent Daily Values are based on a 2,000 calorie diet.
Seafood Cioppino
By nurseliz
slow cook 4 1/2 hours
- 1 can (28 ounces) diced tomatoes, undrained
- 2 medium onions, chopped
- 3 celery ribs, chopped
- 1 bottle (8 ounces) clam juice
- 1 can (6 ounces) tomato paste
- 1/2 cup white wine or vegetable broth
- 5 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 to 2 teaspoons Italian seasoning
- 1/2 teaspoon sugar
- 1 bay leaf
- 1 pound haddock fillets, cut into 1-inch pieces
- 1 pound uncooked small shrimp, peeled and deveined
- 1 can (6 ounces) lump crabmeat, drained
- 1 can (6 ounces) chopped clams
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes