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Recipes
Chocolate-Covered Strawberry Cakes
By nurseliz
Directions 1. Preheat oven to 350 degrees F
- Ingredients
- 1/2 1/2
- cup butter
- 1 1
- cup sugar
- 1/3 1/3
- cup unsweetened cocoa powder
- 1 1
- egg
- 1 1
- teaspoon vanilla
- 1 1
- cup all-purpose flour
- 1/2 1/2
- teaspoon baking powder
- 1/4 1/4
- teaspoon baking soda
- 1/8 1/8
- teaspoon salt
- 3/4 3/4
- cup milk
- 1/4 1/4
- cup strawberry jam
- 1 1
- recipe Bittersweet Chocolate Ganache
- 12 12
- medium strawberries
- 3 3
- ounces bittersweet and/or milk chocolate curls
Beef Stew
By nurseliz
Instructions 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees
- Ingredients
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 4 anchovy fillets , finely minced (about 2 teaspoons)
- 1 tablespoon tomato paste
- 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces (see note and step by step below)
- 2 tablespoons vegetable oil
- 1 large onion , halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots , peeled and cut into 1-inch pieces (about 2 cups)
- 1/4 cup unbleached all-purpose flour
- 2 cups red wine (see note)
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 ounces salt pork , rinsed of excess salt (see note)
- 1 pound Yukon Gold potatoes , scrubbed and cut into 1-inch pieces
- 1 1/2 cups frozen pearl onions , thawed
- 2 teaspoons unflavored powdered gelatin (about 1 packet)
- 1/2 cup water
- 1 cup frozen peas , thawed
- Table salt and ground black pepper
Spicy Sautéed Broccoli Rabe with Garlic
By nurseliz
Preparation 1. Cook the broccoli rabe in boiling water for 2 minutes; drain and rinse with cold water
- Ingredients
- 1 1/4 pounds broccoli rabe (rapini), trimmed and cut into 2-inch pieces (about 10 cups)
- 2 tablespoons extra-virgin olive oil
- 1 cup thinly sliced red onion
- 1/4 teaspoon crushed red pepper
- 5 garlic cloves, thinly sliced
- 1/2 teaspoon salt
Taco-Filled Pasta Shells
By nurseliz
Directions * In a Dutch oven, cook beef over medium heat until no longer pink; drain
- ADDITIONAL INGREDIENTS (for each casserole):
- Ingredients
- 2 pounds ground beef
- 2 envelopes taco seasoning
- 1 package (8 ounces) cream cheese, cubed
- 24 uncooked jumbo pasta shells
- 1/4 cup butter, melted
- 1 cup salsa
- 1 cup taco sauce
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1-1/2 cups crushed tortilla chips
- 1 cup (8 ounces) sour cream
- 3 green onions, chopped
Italian Bread Using a Bread Machine
By nurseliz
Directions 1. Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine i...
- Ingredients
- 4 * 4 cups unbleached all-purpose flour
- 1 * 1 tablespoon light brown sugar
- 1 1/3 * 1 1/3 cups warm water (110 degrees F/45 degrees C)
- 1 1/2 * 1 1/2 teaspoons salt
- 1 1/2 * 1 1/2 teaspoons olive oil
- 1 * 1 (.25 ounce) package active dry yeast
- *
- 1 * 1 egg
- 1 * 1 tablespoon water
- 2 * 2 tablespoons cornmeal
Venetian Fish Stoup
By nurseliz
Directions: 1. In a large, deep skillet or soup pot, heat the EVOO, 3 turns of the pan, over medium heat
- 3 * 3 tablespoons extra-virgin olive oil (EVOO)
- 4 * 4 cloves garlic, chopped
- 2 * 2 teaspoons curry powder or paste
- 2 * 2 pinches saffron threads or saffron powder
- * Grated peel of 1 orange
- * Grated peel of 1 lemon
- 1 * 1 onion, thinly sliced
- 1 * 1 bulb fennel with fronds, fronds chopped and reserved, bulb thinly sliced
- 1/4 * ¼ cup dry white vermouth or ½ cup dry white wine
- One * One 14-ounce can crushed tomatoes
- 1 1/2 * 1½ cups chicken broth or fish stock
- * Salt and freshly ground pepper
- 1 * 1 pound cod, cut into chunks
- 1/2 * ½ pound medium to large shrimp, deveined and tails removed
- 1 1/2 * 1½ pounds mussels, scrubbed and debearded (discard any that have broken shells or that don’t close when tapped)
- 1/2 * ½ pound squid, sliced ½ inch thick
- 1 * 1 cup basil leaves, torn or chopped
- * Crusty bread, for dunking
Sloppy Joe Mac and Cheese
By nurseliz
Directions Cook macaroni according to package directions
- Ingredients
- 1 package (16 ounces) elbow macaroni
- 3/4 pound lean ground turkey
- 1/2 cup finely chopped celery
- 1/2 cup shredded carrot
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1/2 cup water
- 1 envelope sloppy joe mix
- 1 small onion, finely chopped
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- 1 teaspoon ground mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups 2% milk
- 1 tablespoon Worcestershire sauce
- 8 ounces reduced-fat process cheese (Velveeta), cubed
- 2 cups (8 ounces) shredded cheddar cheese, divided
Pasta Fagioli with Sausage Recipe from
By nurseliz
Directions 1 In large saucepan, heat oil over medium-high heat
- Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 pound sweet Italian sausage, casings removed
- 3 cloves garlic, thinly sliced
- 3 large chicken bouillon cubes, dissolved in 6 cups hot water
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon onion salt
- 1/4 teaspoon black pepper
- 1 pound ditalini pasta
- 2 cans (19 ounces each) cannellini beans, drained and rinsed
- 1/2 cup shredded Parmesan cheese
Shrimp Phyllo Tarts
By nurseliz
In a small bowl, combine the cream cheese, cheddar cheese and wine or milk
- 4 ounces reduced-fat cream cheese
- 1/4 cup shredded reduced-fat cheddar cheese
- 3 tablespoons white wine or fat-free milk
- 1/2 cup chopped cooked peeled shrimp
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon dried thyme
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Boston Market Stuffing
By nurseliz
1. Preheat the oven to 350°F
- One 10-ounce can sliced carrots, undrained
- One 14-ounce can sliced mushrooms, undrained
- One 14-ounce can chicken broth
- 2 ribs celery, cut into 5 pieces
- 1 tablespoon rubbed sage
- 1 ⁄2 teaspoon poultry seasoning
- 1 tablespoon chicken bouillon powder
- 3 tablespoons melted butter
- 3 English muffins, cut into 1⁄2-inch cubes
- One 8-ounce bag plain croutons (6 cups)
- 1 tablespoon parsley flakes
- 2 tablespoons onion flakes