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Recipes
Deep-Dish Pizza with Italian Sausage and Broccoli Rabe
By nurseliz
Bobby Flay
- Italian Sausage and Broccoli Rabe Filling:
- 1 * 1 large bunch broccoli rabe, washed and coarsely chopped
- 4 * 4 tablespoons olive oil
- 1/4 * 1/4 teaspoon red chili flakes
- 3 * 3 cloves garlic, finely chopped
- * Salt and freshly ground black pepper
- 3/4 * 3/4 pound hot Italian sausage links, casings removed
- Tomato Sauce:
- 2 * 2 tablespoons olive oil
- 2 * 2 cloves garlic, finely chopped
- 1 * 1 (32-ounce) can plum tomatoes coarsely chopped, no juice
- 2 * 2 teaspoons finely chopped fresh oregano leaves
- 2 * 2 tablespoons finely chopped fresh basil leaves
- * Salt and freshly ground black pepper
- Dough:
- 2 * 2 packages quick-rise dry yeast
- 2 * 2 cups warm water (90 degrees F)
- 1/4 * 1/4 cup vegetable oil
- 1/4 * 1/4 cup olive oil, plus more to oil the pans
- 1/2 * 1/2 cup yellow cornmeal
- 5 1/2 * 5 1/2 cups all-purpose flour
- 4 * 4 teaspoons kosher salt
- 4 * 4 tablespoons unsalted butter, slightly softened
- Assembly:
- 1/2 * 1/2 pound aged provolone, coarsely grated
- 1/2 * 1/2 pound fontina cheese, coarsely grated
- * Sausage and Broccoli Rabe filling
- * Tomato Sauce
- 1/2 * 1/2 cup freshly grated Parmigiano-Reggiano
Penne With Vodka Sauce
By nurseliz
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces penne
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large shallot or 1/2 small red onion, finely chopped
- 1 28-ounce can whole plum tomatoes, crushed by hand
- 3/4 cup vodka (optional)
- 3/4 teaspoon red pepper flakes
- 1/3 cup heavy cream
- 1/2 cup grated parmesan cheese, plus more for topping (optional)
- 2 tablespoons chopped fresh parsley or basil
SPINACH STUFFED SALMON
By nurseliz
Connie
- 2 oz. soft goat cheese
- 2 oz. cream cheese (can use reduced fat)
- 2 Tbsp. chopped sun-dried tomatoes, reconstituted with a little wine
- 1 clove minced garlic
- 1/2 lemon, zested and juiced
- 1 bag fresh spinach
- nutmeg, salt, & freshly ground pepper to taste
- 2 salmon filets
- lemon pepper, garlic powder, salt and fresh ground pepper to taste
- 1-2 Tbsp. toasted pine nuts
Chocolate-lined Strawberry Pie
By nurseliz
Prepare and bake pastry shell as directed; set aside to cool
- Like chocolate- dipped strawberries, this luscious pie is an extravagant treat. Another time, try making it in a graham cracker or vanilla wafer crust.
- RECIPE INGREDIENTS
- Fully Baked Pastry Shell
- 1/3 cup semisweet chocolate pieces or chopped semisweet chocolate
- 1 tablespoon margarine or butter
- 1/4 cup whipping cream
- 1 teaspoon light corn syrup
- 8 cups medium strawberries, stems removed
- 2/3 cup water
- 2/3 cup sugar
- 2 tablespoons cornstarch
Stir-Fried Beef Salad in Tortilla Cups
By nurseliz
Heat the oven to 400°F
- 4 flour tortillas (8-inch), warmed
- Vegetable cooking spray
- 1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into very thin strips
- 1/2 teaspoon garlic powder or 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 cup Pace® Picante Sauce
- 1/4 cup prepared Italian salad dressing
- 4 green onions, cut into 1-inch pieces
- 1 cup cherry tomatoes cut in half
- 4 cups mixed salad greens torn into bite-sized pieces
Rocky Road Fudge Bars
By nurseliz
Pillsbury
- INGREDIENTS
- Base
- 1/2 cup margarine or butter
- 1 oz. unsweetened chocolate, chopped
- 1 cup Pillsbury BEST® All Purpose or Unbleached Flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 eggs
- 3/4 cup chopped nuts
- Filling
- 1 (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting
- 1/4 cup margarine or butter, softened
- 1/2 cup sugar
- 2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
- 1/2 teaspoon vanilla
- 1 egg
- 1/4 cup chopped nuts
- 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
- 2 cups miniature marshmallows
- Frosting
- 1/4 cup margarine or butter
- 1/4 cup milk
- 1 oz. unsweetened chocolate, cut up
- Reserved cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla
Crab Cakes with Aioli.
By nurseliz
Serving Size: 4 Preparation Time: 15 min Cooking Time: 5-7 min
- 1 lb. lump crabmeat
- 1/4 cup Duke's Mayonnaise
- 1 1/2 Tbsp. breadcrumbs
- 2 tsp.chopped parsley
- 1/2 tsp. Sauer's dry mustard
- Aioli (lemon garlic sauce)
- 1/2 cup Duke's Mayonnaise
- 1 clove garlic, minced
- 3 Tbsp. lemon zest
- 1 Tbsp. chopped chives
- Sea salt and ground black pepper to taste
- 1 tsp. lemon jjice
- A splash of Tabasco or hot sauce of your choice
Garlic Mashed Potatoes
By nurseliz
Prevention
- 2 lb Yukon gold potatoes, peeled and cut into 2" pieces
- 3 lg cloves garlic, sliced
- 3/4 c low-fat (1%) buttermilk
- 1 Tbsp butter
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Bow Tie Pasta with Chicken and Broccoli
By nurseliz
1. In a Dutch oven, cook pasta according to package directions, except add broccoli for the last 5 minutes of cooki...
- 8 ounces dried whole grain or regular bow tie or penne pasta (about 2-1/2 cups)
- 3 cups broccoli florets
- 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds total), cut into bite-size pieces
- 1 teaspoon adobo seasoning*
- 2 tablespoons olive oil, margarine, or butter
- 1 clove garlic, minced
- 1/4 cup light mayonnaise or salad dressing
- 1/8 teaspoon ground black pepper
- 2 tablespoons finely shredded Parmesan cheese
Fruit Smoothies
By nurseliz
Directions In a blender, combine all ingredients; cover and process for 30-45 seconds or until blended
- Ingredients
- 1 cup fat-free milk
- 1/2 cup plain yogurt
- 1/4 teaspoon vanilla extract
- 1-1/2 cups fresh or frozen strawberries, thawed
- 1/2 cup canned unsweetened pineapple chunks
- 1/4 cup nonfat dry milk powder
- 4 ice cubes
- 2 tablespoons sugar