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Recipes
Slow Cooker Chicken with 40 Cloves of Garlic
By fuzzygroup
1. Combine garlic, 1 tsp oil and sugar in bowl
- 40 garlic cloves peeled
- 2 tsp olive oil
- 1/2 tsp sugar
- 8 5 to 7 ounce bone in chicken thighs trimmed or multiple split breasts
- salt and pepper
- 2/3 cup dry sherry
- 1/2 cup chicken broth
- 1 tbsp lemon juice
- 1 12" baguette sliced 3/4 inch on the ias
Sardine Salad
By fuzzygroup
Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and...
- 2 3.75-ounce cans oil-packed skinless, boneless sardines, drained
- 2 Green Onions Diced
- 1/2 small red onion, finely chopped
- 1/4 cup low-fat mayonnaise
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon dijon mustard
- Kosher salt and freshly ground pepper
- Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping
Banana Cream Pie with Salty Bourbon Caramel
By fuzzygroup
Preparation Peanut Crust Preheat oven to 350°
- special equipment:
- Peanut Shortbread Crust
- 1 1/4 cups cups unsalted, dry-roasted peanuts
- 1/2 cup all-purpose flour, gluten free substitute
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 cup (packed) light brown sugar
- 1/4 cup sugar
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- Vanilla Pastry Cream
- 2 cups whole milk
- 3/4 cup heavy cream
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour gluten free substitute
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2" cubes
- 1 teaspoon vanilla extract
- Assembly
- 3/4 cup heavy cream, divided
- 2 tablespoons powdered sugar
- 1/2 cup sugar
- 1 1/2 tablespoons bourbon, divided
- 1/2 teaspoon corn syrup
- 3 tablespoons unsalted butter, cut into 1/2" cubes
- 1/4 teaspoon kosher salt
- 3/4 teaspoon vanilla extract
- 3 ripe bananas
- A 9"-diameter glass or ceramic pie dish
Slow Cooked Ribs
By fuzzygroup
0. Preheat oven to 250. 1
- 1 (or more) racks of st louis style pork ribs
- Chili Powder
- Salt (sea or kosher if possible)
- Pepper
- Barbeque Sauce (Montgomery Inn is quite nice)
Stone-ground Grits with Mushrooms and Sautéed Shrimp
By fuzzygroup
Grits FIRST In a large Dutch oven, bring broth and 4 cups water to a gentle boil over medium-high heat
- Grits
- 4 cups reduced-sodium chicken broth
- 4 cups water
- 2 cups stone-ground grits
- 2 teaspoons kosher salt
- 1 cup whole milk, as needed
- 1 ⁄2 cup finely grated Parmesan cheese
- 1 tablespoon unsalted butter
- Mushrooms
- 1 1⁄2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 ⁄4 teaspoon crushed red pepper
- 12 ounces baby portobello mushrooms, sliced
- 1 ⁄4 cup dry white wine
- 2 teaspoons fresh thyme
- 3 ⁄4 cup canned artichoke hearts, drained and roughly chopped
- 1 ⁄2 cup sun-dried tomatoes in oil, drained and roughly chopped
- 2 cups firmly packed fresh spinach
- 1 ⁄4 cup fresh basil, chopped
- 1 teaspoon kosher salt
- 1 ⁄4 teaspoon ground black pepper
- Sautéed Shrimp, to serve (recipe follows)
- Sautéed Shrimp
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced and divided
- 2 pounds medium fresh shrimp (tails left on), peeled and deveined, divided
- 1 ⁄2 teaspoon kosher salt, divided
- 1 ⁄4 teaspoon ground black pepper, divided
Polenta - Gluten Free - No Stir Oven
By fuzzygroup
1. Put oven rack on middle position and preheat to 375
- 8 cups water
- 2 cups medium grind polenta (gluten free)
- 2 tsp salt
- 1/8 tsp pepper
- 1.5 cups parmesan shredded or cheddar shredded
- 4 tbsp butter (1/2 stick) cut into 6 pieces
Stracotto -- Pot Roast with Mushrooms, Tomatoes and Red Wine
By fuzzygroup
1. Adjust oven rack to middle position and heat oven to 300 degrees
- 1 boneless chuck eye, seven bone or top blade roast -- about 3.5 pounds
- Table salt and ground black pepper
- 2 tbsp vegetable oil
- 1 medium onion chopped medium
- 1 small carrot, peeled and chopped medium
- 10 ounces white mushrooms, cleaned and quartered
- 2 medium garlic cloves minced
- 2 tsp sugar
- 1/2 cup chicken broth
- 1/2 cup beef broth
- 1/2 cup dry red wine
- 1 14.5 oz can diced tomatoes
- 1 tsp dried thyme
- 1 to 1 1/2 cups water
Refried Beans
By fuzzygroup
1. Process borth and all but 1 cup beans in food processor until smooth
- 1 cup chicken broth
- 4 cans pinto beans, rinsed
- 4 tbsp bacon drippings
- 2 onions chopped fine
- 4 jalapenos, stemmed, seeded and minced
- 1/2 tsp salt
- 6 cloves minced garlic
- 4 tsp lime juice (optional)
- 2 tbsp minced cilantro (optional)
Slow Cooker Pulled Pork Enchiladas
By fuzzygroup
1. Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, grou...
- 3 1/2 pounds boneless pork shoulder
- 1 14 ounce can chicken broth
- 1/2 cup chopped onion (1 medium)
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons ground chipotle chile pepper or hot chili powder
- 1 teaspoon salt
- 3 10 ounce cans enchilada sauce
- 1 tablespoon snipped fresh cilantro
- 1 4 ounce can diced green chile peppers
- 8 ounces cotija cheese, shredded (2 cups)
- 10 to 12 Corn Tortillas
- Snipped fresh cilantro
- Diced tomato or quartered grape tomatoes
- Sour cream (optional)
Flourless Chocolate Cake
By fuzzygroup
INSTRUCTIONS 1. Adjust oven rack to lower middle position and heat oven to 325 degrees
- 8 large eggs, cold
- 1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped
- 1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks
- 1/4 cup strong coffee or liqueur (optional)
- Confectioners' sugar or cocoa powder for decoration