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Recipes
Chocolate Caramel Candy
By nurseliz
Directions * Line a 13-in
- # FILLING:
- Ingredients
- 2 teaspoons butter
- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter
- # 1/4 cup butter
- # 1 cup sugar
- # 1/4 cup evaporated milk
- # 1-1/2 cups marshmallow creme
- # 1/4 cup creamy peanut butter
- # 1 teaspoon vanilla extract
- # 1-1/2 cups chopped salted peanuts
- #
- CARAMEL LAYER:
- # 1 package (14 ounces) caramels
- # 1/4 cup heavy whipping cream
- #
- ICING:
- # 1 cup (6 ounces) milk chocolate chips
- # 1/4 cup butterscotch chips
- # 1/4 cup creamy peanut butter
Cheese Tortellini with Roasted Garlic and Herb Sauce
By nurseliz
Campbells
- 2 tablespoons olive oil
- 2 cloves garlic, cut in half
- 1 pound bulk pork sausage
- 3 cups Prego® Roasted Garlic & Herb Italian Sauce
- 1 cup frozen peas
- 3/4 cup heavy cream
- 16 ounces uncooked frozen cheese tortellini
- 1 package (10 ounces) Pepperidge Farm® Five Cheese Garlic Bread
- 1/2 cup grated Parmesan cheese
Fat-Melting Vegetarian Chili
By nurseliz
Dr Oz
- 3 tbsp vegetable oil
- 2 1/2 cups diced red onions
- 1 cup diced carrots
- 2 peppers diced
- 1 1/2 cups diced sweet potato (1 medium sweet potato)
- 2 cups diced mushrooms
- 3 tbsp ground cumin
- 1/2 tsp crushed pepper flakes
- 2 tbsp chili powder
- 4 tbsp chopped garlic
- 2 tbsp chopped jalapenos
- 3 (14.5 oz) cans diced, fire roasted tomatoes
- 1 (15 oz) can chick peas
- 1 (15 oz) can red kidney beans
- 1 (15 oz) can black beans
- 1 (15 oz) can Adzuki beans
- 2 tbsp dried oregano
- 2 tbsp chopped chipotle in adobo sauce
- 3 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 (10 oz) bag frozen corn
- Optional toppings
- Diced avocado
- 2 % sour cream
- Chopped fresh cilantro
- Sliced scallions
- Limes
Pizzagna
By nurseliz
Rachael Ray
- Ingredients
- 1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
- Salt
- 1 cup ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
- Handful parsley, finely chopped
- 1/2 cup sliced pepperoni, cut into thin strips
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 green or red bell pepper, seeded, quartered and thinly sliced
- 1 onion, quartered then thinly sliced
- 2 cloves garlic, sliced
- 12 crimini mushrooms (baby portabellos), thinly sliced
- Black pepper
- 1 (28-ounces) can crushed tomatoes
- 3/4 pound fresh mozzarella, thinly sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Loaf of crusty bread
Creamy Polenta
By nurseliz
Bring broth and milk to a boil in a saucepan over medium heat
- 2 1/2 cups low-sodium chicken broth
- 1 cup milk
- 1 cup yellow cornmeal
- 1 ⁄3 cup grated Parmigiano-Reggiano cheese
- 1 tsp. chopped fresh rosemary
- Salt and black pepper to taste
Spaghetti Stuffed Garlic Bread
By nurseliz
Preheat oven to 375°F Sprinkle 2 Tbsp cornmeal onto a parchment lined baking sheet or pizza stone La...
- 2 cans Chef Boyardee Spaghetti with Meatballs
- 2 cans Garlic Breadsticks
- 1/4 C cornmeal
- 1/4 C butter, melted and divided – 2 Tbsp by 2 Tbsp
- 1 C shredded Italian Blend Cheese
30-Minute Turkey Tenderloin
By nurseliz
1. Cut a 3" horizontal slit into the center of each tenderloin
- # 2 turkey breast tenderloins (8-12 ounces each)
- # 1/4 cup fat-free ricotta cheese
- # 2 tablespoons fat-free cream cheese
- # 2 tablespoons diced red bell peppers
- # 1 tablespoon grated Parmesan cheese
- # 1 tablespoon chopped fresh oregano
- # 1 tablespoon drained capers
- # salt and ground black pepper
- # 1 cup fat-free chicken broth
- # 2 tablespoons fat-free sour cream
- # 2 teaspoons lemon juice
Mozzarella Sticks
By nurseliz
Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covere...
- 12 pieces string cheese
- 12 egg roll wrappers
- Oil for deep-fat frying
- Marinara or spaghetti sauce
Creamy Mushroom and Marsala Fettuccine with Garlicky Breadcrumb Topping
By nurseliz
Bring a large pot of water to a boil for the pasta
- 3 tablespoons extra virgin olive oil (EVOO), divided
- 6 tablespoons butter, divided
- 1 pound crimini mushrooms, sliced
- 3 shallots, halved and thinly sliced
- 1 pound fettuccine, regular or whole wheat
- 2 tablespoons fresh thyme, finely chopped
- Salt and pepper
- 1 rounded tablespoon flour
- 1/3-1/2 cup Marsala wine
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 cup panko breadcrumbs
- 4 cloves garlic, finely chopped or grated
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/4 cup flat leaf parsley, chopped
Antipasto Platter
By nurseliz
Directions * In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni
- Ingredients
- * 1 jar (24 ounces) pepperoncinis, drained
- * 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- * 2 cups halved fresh mushrooms
- * 2 cups halved cherry tomatoes
- * 1/2 pound provolone cheese, cubed
- * 1 can (6 ounces) pitted ripe olives, drained
- * 1 package (3-1/2 ounces) sliced pepperoni
- * 1 bottle (8 ounces) Italian vinaigrette dressing
- * Lettuce leaves