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Recipes
Garlic Fries
By nurseliz
Preheat oven to 225°C/440° F
- 8 garlic cloves, minced
- 6 tbsp extra virgin olive oil
- 3 russet potatoes (about 8oz each), each cut into 12 wedges
- 3 tbsp cornstarch/cornflour
- 1 1/2 tsp coarse sea salt
- 1 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
Chocolate-Cherry Ice Cream Pie
By nurseliz
Directions * Following package directions, drizzle half of the ice cream topping over crust; gently spread to ...
- Ingredients
- 1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping, divided
- 1 graham cracker crust (9 inches)
- 1 jar (10 ounces) maraschino cherries, drained
- 1 quart vanilla ice cream, softened
- 2 packages (1-1/2 ounces each) peanut butter cups, chopped
Hungarian Goulash Soup
By nurseliz
Directions * In a large kettle, cook bacon until almost crisp
- Ingredients
- 3 * 3 bacon strips, diced
- 1 * 1 small green pepper, seeded and chopped
- 2 * 2 medium onions, chopped
- 1 * 1 large garlic clove, minced
- 1-1/2 * 1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
- 2 * 2 tablespoons paprika
- 1-1/2 * 1-1/2 teaspoons salt
- * Pepper to taste
- * Dash sugar
- 1 * 1 can (14-1/2 ounces) diced tomatoes
- 3 * 3 cups beef broth
- 2 * 2 large potatoes, peeled and diced
- 1/2 * 1/2 cup sour cream, optional
Southern Tortellini Minestrone
By nurseliz
Preparation 1. Sauté onion in hot oil in a large Dutch oven over medium heat 8 minutes or until onion is tend...
- Ingredients
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 2 (32-oz.) containers chicken broth
- 3/4 cup dry white wine
- 2 (14.5-oz.) cans Italian-seasoned diced tomatoes
- 1 (16-oz.) package frozen green beans
- 1 (16-oz.) package chopped frozen collard greens
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon dried crushed red pepper
- 1 (16-oz.) package frozen cheese tortellini
Slow Cooker Mole-Style Pulled Pork
By nurseliz
1. Stir the soup, water, chili powder, brown sugar, cumin and cinnamon in a 6-quart slow cooker
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- 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
- 1/4 cup water
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 boneless pork shoulder roast (3 1/2 to 4 1/2 pounds)
- 2 tablespoons semi-sweet chocolate pieces
- 12 flour tortillas (8-inch), warmed
- 6 diced plum tomatoes, seeded and chopped
- 1/4 cup chopped fresh cilantro leaves, chopped
Cheesecake Phyllo Cups
By nurseliz
comfort food diet weight watchers points 1
- Ingredients
- 4 ounces reduced-fat cream cheese
- 1/2 cup reduced-fat sour cream
- Sugar substitute equivalent to 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 packages (2.1 ounces each) frozen miniature phyllo tart shells, thawed
- 1 can (11 ounces) mandarin oranges slices, drained
- 1 kiwifruit, peeled, sliced and cut into quarters
Tuscan Beans
By nurseliz
Servings-10
- 1 lb dried cannellini, great northern or borlotti beans, picked over and rinsed
- 3 oz chopped pancetta or bacon
- 2 tsp olive oil
- 1 large onion, chopped
- 1 carrot, chopped
- 1 rib celery,chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 2 tsp Tuscan seasoning
Savory Beef & Portobello Mushrooms
By nurseliz
Directions: 1. Season the beef as desired
- Ingredients:
- 1 boneless beef sirloin steak or top round steak (about 1 pound), cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 cups thinly sliced baby portobello mushrooms or 2 regular portobello mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried marjoram leaves, crushed
- 1 bay leaf
- 2 cups Swanson® Beef Broth or Swanson® Beef Stock
- 1/2 cup Burgundy wine or other dry red wine
- 2 cups fresh or frozen whole baby-cut carrots
- 4 cups medium egg noodles, cooked according to package directions
Hungarian Portabella Paprikash
By nurseliz
Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape
- Ingredients
- 2 large red mild frying peppers or red bell peppers
- 1/4 cup extra-virgin olive oil
- 8 large portabella mushroom caps, gills scraped, wiped clean and chopped into bite-size pieces
- 2 Fresno chile peppers, thinly sliced
- 1 large onion, chopped
- 1 carrot, peeled and chopped or grated
- 4 large cloves garlic, sliced
- 2 tablespoons sweet paprika or smoked sweet paprika
- Kosher salt and freshly ground black pepper
- 1/4 cup tomato paste
- 2 cups chicken or vegetable stock
- 1 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 8 ounces wide egg noodles or 1 pound egg tagliatelle
- 2 tablespoons butter
- 1/4 cup chopped fresh chives, parsley, or dill
- Sour cream, as needed
SLOW COOKER ENCHILADAS
By nurseliz
Directions 1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker
- Ingredients
- 1 * 1 pound lean ground beef
- 10 * 10 (6 inch) corn tortillas, quartered
- 1 * 1 (1 ounce) package taco seasoning mix
- 1 1/4 * 1 1/4 cups water
- 1 * 1 (12 ounce) jar chunky salsa
- 1 * 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 * 1 (10.75 ounce) can condensed cream of chicken soup
- 4 * 4 cups shredded Mexican cheese blend