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Recipes
Ravioli Skillet
By nurseliz
Directions * In a large skillet, cook the beef, green pepper and prosciutto over medium heat until meat is no ...
- Ingredients
- 1 * 1 pound ground beef
- 3/4 * 3/4 cup chopped green pepper
- 1 * 1 ounce prosciutto or deli ham, chopped
- 3 * 3 cups Hunt’s® Spaghetti Sauce Traditional
- 3/4 * 3/4 cup water
- 1 * 1 package (25 ounces) frozen cheese ravioli
- 1 * 1 cup (4 ounces) shredded part-skim mozzarella cheese
Sunday Chicken Stew
By nurseliz
Prep: 30 min. Cook: 6-1/2 hours Yield: 6 Servings
- DUMPLINGS:
- 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
Italian Sausage Kale Soup
By nurseliz
Crumble sausage into a Dutch oven; add onion
- 1-1/2 pounds Italian turkey sausage links, casings removed
- 1 medium onion, chopped
- 8 cups chopped fresh kale
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/2 cup white wine or chicken stock
- 1 carton (26 ounces) chicken stock
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes
- 1/2 cup sun-dried tomatoes (not packed in oil), chopped
- 1/4 teaspoon pepper
Sloppy Joe Meatball Subs
By nurseliz
1. Mix ground beef, garlic salt, 3/4 teaspoon of the Italian seasoning and pepper in large bowl
- 1 pound ground beef
- 1 teaspoon McCormick® Garlic Salt
- 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning, divided
- 1/4 teaspoon McCormick® Black Pepper, Ground
- 1 package McCormick® Sloppy Joe Seasoning Mix
- 1 can (6 ounces) tomato paste
- 1 1/2 cups water
- 4 submarine rolls (6-inch)
- 1/2 cup shredded mozzarella cheese
Creamy Saffron Farfalle with Crab and Shrimp
By nurseliz
Rachael Ray
- 1 * 1 pound farfalle pasta
- * Salt
- 1 * 1 cup heavy cream
- One * One 3-inch piece lemon peel
- 1/4 * 1/4 teaspoon saffron
- 2 * 2 tablespoons butter
- 1 * 1 tablespoon extra virgin olive oil (EVOO)
- 1 * 1 shallot, finely chopped
- 2 * 2 cloves garlic, finely chopped
- 6-8 * 6-8 ounces lump crabmeat, picked through for shells
- 16-20 * 16-20 shrimp, deveined and tails removed
- * Pepper
- 1/2 * 1/2 cup dry white wine or chicken stock
- 2 * 2 pinches cayenne pepper
- 1 * 1 teaspoon turmeric
- 1/4 * 1/4 cup flat leaf parsley, coarsely chopped
French Bread
By nurseliz
Knead for 2-5 minutes and then put in the oven with a small pot of boiling water
- Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:
- 2 1/2 c. warm water
- 2 T. yeast
- 3 T. sugar
- 2 T. white vinegar
- 1 T. salt
- 1/3 c. oil (I use Canola)
- 6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves
Italian Antipasto Squares
By nurseliz
1 Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray
- INGREDIENTS
- 2 2
- cans (8 oz) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 4 4
- oz thinly sliced salami
- 4 4
- oz thinly sliced Swiss cheese
- 4 4
- oz thinly sliced pepperoni
- 4 4
- oz thinly sliced American cheese
- 4 4
- oz thinly sliced capocollo (cured Italian ham) or cooked ham
- 4 4
- oz thinly sliced provolone cheese
- 2 2
- eggs
- 1/2 1/2
- teaspoon garlic powder
- 1/2 1/2
- teaspoon pepper
- 1 1
- jar (12 oz) sliced roasted red bell peppers, drained
- 1 1
- can (2 1/4 oz) sliced ripe olives, drained
- 1 1
- egg yolk, beaten
Carrabba's Pasta Weesie
By nurseliz
Saute the shrimp until nearly done
- 8 jumbo shrimp
- 1/4 cup sauteed mushrooms
- pinch minced garlic
- 1 tablespoon sliced green onions
- 1/4 cup lemon butter
- 1/2 cup alfredo sauce
- 1/2 cup grated romano cheese
- heavy hand of fettucine
Rice Pilaf with Arugula
By nurseliz
Rachael Ray
- Ingredients
- * 1 tablespoon extra-virgin olive oil
- * 1/3 cup orzo pasta
- * 1 cup white rice
- * 2 cups chicken stock
- * 2 cups chopped arugula
- * 2 handfuls grated Parmigiano-Reggiano
Skinny Chicken & Broccoli Alfredo
By nurseliz
In a pot of boiling, salted water, cook the pasta according to package directions
- 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
- 2 cups roasted broccoli florets
- 8 ounces fettuccine
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 1 cup fat-free, low sodium chicken broth
- 1/4 cup plain FAGE Total 0% greek yogurt
- 1/4 cup skim milk
- 1/4 teaspoon pepper
- 1 pinch ground nutmeg
- 3/4 cup freshly grated Parmesan cheese