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Recipes
Pepperoni Pinwheels
By nurseliz
Directions On a lightly floured surface, roll dough into a 16-in
- Ingredients
- 1 tube (13.8 ounces) refrigerated pizza crust
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup chopped pepperoni (about 64 slices)
- 1/2 cup spaghetti sauce, warmed, optional
Turkey and Cornbread Stuffing with Sun-Dried Tomatoes
By nurseliz
Heat the butter in a 4-quart saucepan over medium heat
- 1/4 cup butter
- 2 stalks celery, chopped (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
- 1/2 teaspoon poultry seasoning
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup toasted slivered almonds (optional)
- 5 cups Pepperidge Farm® Cornbread Stuffing
- 1 turkey (12 to 14 pounds)
- Vegetable oil
Gnocchi Chicken Minestrone
By nurseliz
Directions * Sprinkle chicken with oregano, salt and pepper
- Ingredients
- 1-1/4 * 1-1/4 pounds chicken tenderloins, cut into 1/2-inch pieces
- 3/4 * 3/4 teaspoon dried oregano
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 tablespoons olive oil, divided
- 1 each * 1 each small green, sweet red and yellow peppers, finely chopped
- 1 * 1 medium zucchini, finely chopped
- 1 * 1 cup chopped fresh baby portobello mushrooms
- 1/3 * 1/3 cup chopped red onion
- 1/3 * 1/3 cup chopped prosciutto or deli ham
- 4 * 4 garlic cloves, minced
- 2 * 2 cans (14-1/2 ounces each) chicken broth
- 1 * 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 3/4 * 3/4 cup canned white kidney or cannellini beans, rinsed and drained
- 1/2 * 1/2 cup frozen peas
- 3 * 3 tablespoons tomato paste
- 1 * 1 package (16 ounces) potato gnocchi
- 1/2 * 1/2 cup shredded Asiago cheese
- 8 * 8 fresh basil leaves, thinly sliced
3-in-1 Sugar Cookies
By nurseliz
Directions Whisk the flour, baking powder, and salt in a medium bowl
- Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup confectioners' sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon finely grated orange zest
- Coarse sugar, aka sanding or crystallized sugar
- Royal Icing, recipe follows
Beef Braciole
By nurseliz
Diabetic Living
- Nonstick cooking spray
- 2 pounds boneless beef eye round
- roast
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 hard-cooked eggs,* peeled and
- chopped
- 1/4 cup grated Romano cheese
- 3 cloves garlic, minced
- 2 tablespoons snipped fresh parsley
- 1 tablespoon snipped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup water
- 3 cups B asil Tomato Sauce, or
- three 8-ounce cans no-salt-added
- tomato sauce plus 2 teaspoons
- dried Italian seasoning, crushed,
- and 1/4 teaspoon salt
Beef with Broccoli, Bell Pepper, and Mushrooms
By nurseliz
Prevention
- # 1 tbsp reduced-sodium soy sauce
- # 1 tbsp dry sherry
- # 2 tsp cornstarch
- # 1 tsp sugar
- # 3/4 lb flank steak, halved lengthwise, sliced against the grain 1/4" thick
- # 1 tbsp + 1 tsp canola oil
- # 4 C broccoli florets
- # 1 red bell pepper, sliced in 1/4" strips
- # 6 oz shiitake mushrooms, stemmed, caps sliced
- # 3 scallions, chopped (white and green parts separate)
- # 1 tbsp minced fresh ginger
- # 1 tbsp minced fresh garlic
- # 1/4 tsp crushed red-pepper flakes
- # 1 recipe Classic stir-fry sauce
Mom's Mushroom Beef Tenderloin
By nurseliz
Next Food Network Star
- Beef:
- Ingredients
- 1 * 1 beef tenderloin, about 2 pounds
- * Kosher salt and freshly ground black pepper
- 3 * 3 tablespoons grapeseed oil
- *
- Mushroom Gravy:
- 2 * 2 pounds mixed mushrooms, roughly chopped
- 1 * 1 (1-pound) package applewood smoked bacon, chopped
- 1 * 1 large onion, diced
- 1 * 1 pint heavy cream or half-and-half
- 1 * 1 bunch fresh Italian flat-leaf parsley, chopped
Mac and Cheese Carbonara
By nurseliz
Bobby Flay
- Ingredients
- 1 * 1 tablespoon olive oil
- 1 * 1-inch thick piece pancetta, cut into small dice
- 3 * 3 cloves garlic, finely chopped
- 3 * 3 tablespoons all-purpose flour
- 6 to 7 * 6 to 7 cups whole milk, heated
- 4 * 4 large egg yolks, lightly whisked
- 2 * 2 teaspoons finely chopped fresh thyme leaves
- 1 * 1 teaspoon cayenne pepper
- 2 * 2 cups freshly grated Asiago cheese, plus more for the top
- 1 1/2 * 1 1/2 cups Irish white Cheddar, plus more for the top
- 1 1/2 * 1 1/2 cups Mountain Valley Cheddar, plus more for the top
- 1 * 1 cup grated Fontina cheese, plus more for the top
- 1/2 * 1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
- * Salt and freshly ground black pepper
- 1 * 1 pound elbow macaroni, cooked just under al dente
- 1/2 * 1/2 cup coarsely chopped flat-leaf parsley
Copycat Applebee’s Spinach Artichoke Dip
By nurseliz
Preheat oven to 350 degrees
- 10 ounces frozen, chopped spinach (thawed)
- 10 oz artichoke hearts, drained and chopped
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded romano cheese
- 1/2 cup shredded mozzarella cheese
- 10 ounces prepared alfredo sauce
- 1 teaspoon minced garlic
- 4 ounces softened cream cheese
- 1 teaspoon pepper
- Crostinis
- 1 loaf of french broad
- 1/4 cup olive or vegetable oil
- Italian seasoning
- Garlic powder
Three Bean and Beef Chili
By nurseliz
Per Serving: Calories: 295; Total Fat: 8 grams; Saturated Fat: 2
- 1 tablespoon olive oil
- 1 onion, diced (1 cup)
- 1 red bell pepper, diced (1 cup)
- 2 carrots, diced (1/2 cup)
- 2 teaspoons ground cumin
- 1 pound extra-lean ground beef (90 percent lean)
- 1 (28-ounce) can crushed tomatoes
- 2 cups water
- 1 chipotle chile in adobo sauce, seeded and minced
- 2 teaspoons adobo sauce from the can of chipotles
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 1 (15.5-ounce) can pinto beans, drained and rinsed