Nurseliz's profile page
Recipes
Oatmeal Cookies
By nurseliz
Directions Preheat oven to 350 degrees F
- Brown Butter Icing:
- Ingredients
- 1/4 cup (1/2 stick) butter, softened
- 1/4 cup vegetable shortening
- 3/4 cup packed light brown sugar
- 1 egg
- 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup quick-cooking oatmeal
- 1/2 cup raisins
- 3/4 cup chopped walnuts
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (1/2 stick) butter
- 1 1/2 cups sifted powdered sugar
- 1/2 teaspoon vanilla extract
Crock Pot Italian Chicken
By nurseliz
In a medium sized sauce pan, melt butter over medium heat
- 1 1/2 lbs boneless, skinless chicken breasts (I used 6, 4oz breasts)
- 1 8oz package mushrooms, sliced
- 1 8oz package baby portabella mushrooms, sliced
- 1 packet dry Italian dressing mix
- 1 8 oz package fat free cream cheese, at room temp
- 1 tbsp light butter
- 1 cup white wine
- 1 cup fat free chicken broth
- 2 tsp paprika
- Salt and pepper to taste
Gulf Shrimp Jambalaya
By nurseliz
Directions For the shrimp stock: toss the shrimp shells in a large pot and fill with water
- Ingredients
- 2 pounds medium gulf shrimp, peeled and deveined, shells reserved
- Extra-virgin olive oil
- 1 pound andouille sausage, cut into rounds
- 2 green peppers, seeded and cut into 1/4-inch dice
- 3 ribs celery, cut into 1/4-inch dice
- 1 Spanish onion, cut into 1/4-inch dice
- Kosher salt
- Pinch crushed red pepper
- 3 cloves garlic, smashed and finely chopped
- 1 (28-ounce) can diced tomatoes
- 1 teaspoon cayenne pepper
- 2 cups long-grain rice
- 2 fresh bay leaves
- 1 bundle fresh thyme
- 5 scallions, whites and greens thinly sliced, for garnish
Broiled Pineapple
By nurseliz
Preparation Pre-heat the broiler on a rack in the upper third of the oven
- Ingredients
- 1 large pineapple
- Dark brown sugar
Scallops Bonne Femme and Spinach with Crispy Prosciutto
By nurseliz
Rachael Ray
- Ingredients
- 5 * 5 tablespoons extra-virgin olive oil, divided
- 1 * 1 large shallot, finely chopped
- 12 * 12 button mushrooms, thinly sliced
- 8 * 8 tablespoons butter, divided
- 1 * 1 tablespoon all-purpose flour
- 1/2 * 1/2 cup dry white wine
- 1/2 * 1/2 cup chicken stock
- 1 * 1 cup cream
- * Freshly grated nutmeg, to taste
- * Salt and freshly ground black pepper
- 1 * 1 or 2 dashes hot sauce
- 8 * 8 slices prosciutto
- 1 * 1 clove garlic, grated
- 2 * 2 fresh thyme sprigs, leaves chopped
- 3 to 4 * 3 to 4 fresh basil leaves, chopped
- 1 * 1 baguette, split and halved
- 20 * 20 large sea scallops, trimmed of any connective tissue and patted dry
- 1 * 1 cup plain bread crumbs
- * Handful parsley leaves, chopped
- 1 * 1 clove garlic, cracked from skin
- 1 * 1 pound triple washed spinach, stems removed
Italian Pasta Casserole
By nurseliz
Directions Cook pasta according to package directions
- Ingredients
- 2 cups uncooked spiral pasta
- 1/2 pound lean ground beef (90% lean)
- 1/2 pound Italian turkey sausage links, casings removed
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1/3 cup tomato paste
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried thyme
- 1/8 teaspoon pepper
- 2 ounces sliced turkey pepperoni
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
Turkey Soup with Mushrooms, Sherry and Rice Pilaf
By nurseliz
Heat 2 tablespoons butter in a medium size pot over medium heat until it foams
- 6 tablespoons butter, divided
- 1/2 cup orzo
- 1 cup long grain rice
- 8 cups chicken stock or broth, divided
- 1/4 cup parsley, finely chopped
- 2 tablespoons extra virgin olive oil (EVOO)
- 1-1 1/2 pounds button or crimini mushrooms, sliced
- 4 cloves garlic, very thinly sliced
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- Salt and pepper
- 1/2 cup dry sherry or Marsala
- 1 large or 2 medium leeks, halved and thinly sliced
- 2 carrots, peeled and chopped into 1/4-inch dice
- 1 onion, chopped into 1/4-inch dice
- 2 ribs celery, chopped
- 1 large bay leaf
- 1 vine-ripened tomato, finely chopped
- 1 pound roast turkey or chicken, diced
- 1 baguette, to pass at table
Chicken Milanese
By nurseliz
1 Cut chicken breasts in half horizontally to make 8 thin pieces
- Chicken
- 4 4
- boneless skinless chicken breasts (about 1 1/4 lb)
- 3/4 3/4
- cup Progresso® Italian style bread crumbs
- 1/4 1/4
- cup freshly grated Parmesan cheese (1 oz)
- 1/8 1/8
- teaspoon pepper
- 1/3 1/3
- cup Gold Medal® all-purpose flour
- 2 2
- eggs, lightly beaten
- 1 1
- tablespoon olive or vegetable oil
- Arugula Salad
- 2 2
- tablespoons olive or vegetable oil
- 1 1
- teaspoon lemon juice
- 1/4 1/4
- teaspoon salt
- 1/4 1/4
- teaspoon coarsely ground pepper
- 4 4
- cups arugula
- Sauce and Shaved Parmesan
- 1 1
- cup tomato pasta sauce, heated
- 1/2 1/2
- cup shaved Parmesan cheese (about 1.6 oz)
Pasta Siciliano
By nurseliz
Bring a large pot of lightly salted water to a boil
- 1 (16 ounce) package uncooked farfalle pasta
- 1/4 cup olive oil
- 3 cloves chopped garlic
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons lemon juice
- 1/2 cup pine nuts
- 1 can sliced kalamata olives
- 1/2 cup chopped sun-dried tomatoes
- 1 cup crumbled feta cheese
- salt and pepper to taste
- chicken strips
Cheese Steak Crescent Braids
By nurseliz
DIRECTIONS 1 Heat oven to 350°F
- INGREDIENTS
- 1 1
- tablespoon butter or margarine
- 4 4
- portions thinly sliced frozen sandwich steaks (from 12.25-oz box), cut crosswise into 1/2-inch strips
- 1 1
- large green bell pepper, cut into thin bite-sized strips (1 1/2 cups)
- 1 1
- medium onion, chopped (1/2 cup)
- 2 2
- cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 1 1
- cup shredded mozzarella cheese (4 oz)
- 1 1
- egg, beaten, if desired