Nurseliz's profile page
Recipes
The Perfect Filet Mignon
By nurseliz
Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon ...
- 2 8 ounce filet mignons
- 4 teaspoons kosher salt
- 4 teaspoons freshly ground pepper
- 1 stick butter
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 tablespoon parsley, chopped
- 1 tablespoon thyme, chopped
- 1 teaspoon freshly grated lemon zest
Turkey Stuffing Divan
By nurseliz
* Stir the water and butter in a medium bowl
- 1 1/4 cups boiling water
- 1/4 cup (1/2 stick) butter, melted
- 4 cups Pepperidge Farm® Herb Seasoned Stuffing
- 2 cups cooked broccoli cuts
- 2 cups cubed cooked turkey or chicken
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 1 cup shredded Cheddar cheese (about 4 ounces
Copycat Macaroni Grill's Penne Rustica
By nurseliz
Gratinata Sauce: Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic
- Gratinata Sauce:
- 2 teaspoon Butter
- 2 teaspoon chopped garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon chopped rosemary
- 1 cup marsala wine
- 1/4 Teaspoon cayenne pepper
- 8 cups heavy cream
- Penne Rustica:
- 1 oz. pancetta or bacon
- 18 shrimp peeled and deveined
- 12 oz. grilled chicken breast, sliced
- 4 1/2 cups of granita sauce
- 3 lbs. cooked Penne Pasta
- 3 teaspoons pimentos, minced
- 6 oz. butter
- 1 teaspoon chopped shallots
- 1 pinch of salt and pepper
- 1 cup parmesan cheese
- 1/2 teaspoon paprika
- 6 sprigs of fresh rosemary
Italian Appetizer Meatballs
By nurseliz
cook 2 hours
- 2 eggs, lightly beaten
- 1/2 cup dry bread crumbs
- 1/4 cup whole milk
- 2 teaspoons grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1 pound ground beef
- 1 pound bulk Johnsonville® Ground Sausage
- 2 jars (26 ounces each) spaghetti sauce
Italian Soup
By nurseliz
Directions In a large skillet, cook sausage over medium heat until no longer pink; drain
- Ingredients
- 1 pound bulk Italian sausage
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
- 1 can (14-1/2 ounces) Italian diced tomatoes
- 1 large carrot, chopped
- 1 jalapeno pepper, seeded and chopped
- 1-1/2 teaspoons Italian seasoning
- 1 teaspoon dried minced garlic
- 1-1/2 cups cooked elbow macaroni
One Pot Chicken Potpie
By nurseliz
Average Rating: 3.5 / 5, 181 votes 6 USER REVIEWS | RATE OR REVIEW THIS RECIPE One Pot Chicken Po...
- # FILLING:
- # 2 tbsp olive oil
- # 3/4 lb boneless, skinless chicken breast, cut into bite size pieces
- # 2 ribs celery, thinly sliced
- # 2 med carrots, sliced
- # 1 lg onion, chopped
- # 1 clove garlic, minced
- # 2 med sweet potatoes, peeled and cut into 1" cubes
- # 2 med turnips, peeled and cut into 1/2" cubes
- # 8 C reduced sodium chicken broth
- # 2 sprigs thyme
- # 1 bay leaf
- # 1/2 tsp salt
- # 1/4 tsp freshly ground black pepper
- # 1 1/2 tbsp cornstarch
- # 1/2 C water
- # BISCUITS:
- # 2 C sifted all purpose flour
- # 2 tsp baking powder
- # 1 tsp baking soda
- # 1/2 tsp salt
- # 1/4 C canola oil
- # 1 C buttermilk
Go Nuts! Coconut Caramels
By nurseliz
taste of home
- 1 * 1 teaspoon butter
- 24 * 24 caramels
- 3/4 * 3/4 cup plus 2 tablespoons flaked coconut, divided
- 1/2 * 1/2 cup HERSHEY®’S Premier White Chips
- 1/2 * 1/2 cup salted peanuts
Sicilian Chicken
By nurseliz
Cooking Light
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup sliced Sicilian olives
- 1/4 cup golden raisins
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 (14.5-ounce) can diced no-salt-added tomatoes, undrained
- 1/4 cup chopped fresh basil
- Nutritional Information
- Amount per serving
- Calories: 304
- Calories from fat: 20%
- Fat: 6.8g
- Saturated fat: 1.2g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 1g
- Protein: 41.3g
- Carbohydrate: 18.2g
- Fiber: 2.6g
- Cholesterol: 99mg
- Iron: 2.5mg
- Sodium: 671mg
- Calcium: 59mg
Fruity Coconut Cake Roll
By nurseliz
Line a 15-in. x 10-in
- 1 package (16 ounces) angel food cake mix
- 1/2 teaspoon plus 3 tablespoons confectioners' sugar, divided
- 3/4 cup cold fat-free milk
- 1 package (1 ounce) sugar-free instant white chocolate pudding mix
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- 1/2 teaspoon coconut extract
- 2 medium kiwifruit, peeled and thinly sliced
- 2 cups fresh strawberries, sliced
- 1/3 cup plus 2 tablespoons flaked coconut, divided
- 2 tablespoons apricot spreadable fruit
- 1/2 teaspoon hot water
French Dip Roll
By nurseliz
DIRECTIONS 1 Heat oven to 350°F
- INGREDIENTS
- 1 1
- can Pillsbury® refrigerated crusty French loaf
- 1 1
- lb sliced roast beef (from deli)
- 6 6
- oz fontina cheese, shredded (1 1/2 cups)
- 4 4
- tablespoons LAND O LAKES® Butter
- 1/4 1/4
- cup grated Parmesan cheese
- 1 1
- tablespoon McCormick® Basil Leaves
- 2 2
- tablespoons Pillsbury BEST® All Purpose Flour
- 1 1
- can (18.5 oz) Progresso® Vegetable Classics French onion soup