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Recipes
Shrimp with Fried Polenta Cakes
By fuzzygroup
Shrimp Recipe: Preparation Preheat oven to 350ºF
- Shrimp:
- 1 pint (about 2 cups) cherry tomatoes
- 4 tbsp. olive oil, divided
- 1 lb. ‘Nduja or spicy fresh sausage, such as chorizo or andouille
- 1 cup red onion, sliced into petals
- 2 cups white wine
- Black pepper, to taste
- 4 cups packed baby spinach
- 1 lb. fresh wild Atlantic shrimp, peeled and deveined
- 6 oz. butter, chilled and diced
- Salt, to taste
- 8 fried polenta cakes (recipe follows)
- Fried Polenta Cakes
- Ingredients
- 3 cups water
- 1 1/2 tsp. kosher salt
- 3/4 cup polenta (or grits)
- Canola oil, for frying
Grilled Chicken Caprese
By fuzzygroup
1. Combine basil, vinegar, garlic, 1/2 tsp salt and 1/4 tsp pepper in bowl
- 2 T chopped fresh basil
- 1 T red wine vinegar
- 2 garlic cloves, minced
- salt and pepper
- 3 T olive oil
- 6 oz fresh mozzarella, cut into 1/4" slices, halved and patted dry
- 1 1/2 lbs chicken cutlets, trimmed
- 2 tomatoes, cored and cut into 1/2" slices
Standing Rib Roast
By fuzzygroup
From Make it Now, Bake it Later
- Any size rib roast of beef
- Salt and pepper
Pork Pernil - Puerto Rican Port Roast
By fuzzygroup
Absolutely fantastic -- Shelley loves this
- 1 1/2 cups chopped fresh cilantro leaves and stems
- 1 onion, chopped coarse
- 1/4 cup kosher salt
- 1/4 cup olive oil
- 10 garlic cloves, peeled
- 2 tablespoons pepper
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 (7-pound) bone-in pork picnic shoulder
- 1 tablespoon grated lime zest plus 1/3 cup juice (3 limes)
Ortega Taco Casserole
By fuzzygroup
1. PREHEAT oven to 375°F
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 1 cup water
- 1/2 cup ORTEGA Thick & Smooth Taco Sauce - Medium
- 4 ozs. ORTEGA Diced Green Chiles
- 1 package ORTEGA Taco Seasoning Mix - Regular
- 1 package (4.5 oz) ORTEGA Taco Shells (12 ct), broken
- 2 cups shredded mild cheddar cheese, divided
- 1/4 cup chopped tomatoes (optional)
- 1/8 cup sliced green onions (optional)
Pecan Pie by Scott
By fuzzygroup
1. Beat eggs in standing mixer
- 1 pet ritz pie crust
- 3 eggs
- Corn syrup poured into a 1 cup measuring cup, stopping half way between 3/4 and 1 cup
- Molasses poured 1/2 way between 3/4 and 1 cup
- Honey poured 1/2 way between 3/4 and 1 cup (the total of the liquids is 1 cup)
- 1/3 cup white sugar
- 1/3 cup light brown sugar
- 1 tsp cruzan vanilla rum
- 6 tbsp butter melted
- 1 1/2 cup diced pecans or pecan halves
Asian Pear Mojito
By fuzzygroup
1. In a tall glass, add mint and lime and muddle together
- 1 shot coconut rum
- 3/4 shot triple sec or Patron Citron
- 4 or 5 mint leaves
- 2 lime wedges
- Splash of Pineapple Juice
- Club Soda
Pinto Bean and Corn Dip with Cilantro
By fuzzygroup
1. Combine garlic, zest, lime juice in small bowl and set aside for 15 minutes
- 1 clove garlic minced
- 1/4 tsp grated lime zest
- 2 tbsp lime juice
- 1 cup frozen corn thawed and patted dry
- 1 can pinto beans rinsed, 2 tbsp liquid reserved
- 1 scallion white and light green parts cut into 1/2" pieces, green part sliced tin on bias
- 1/4 cup cilantro
- Salt
- 1/4 cup plain greek yogurt or sour cream
Spicy Sriracha Shrimp
By fuzzygroup
1. Thaw shrimp. 2. Peel shrimp
- 2 bags frozen, uncooked shrimp
- 3 tbsp vegetable oil
- 2 tbsp sriracha
- 1/2 tbsp sugar
Moco Loco
By fuzzygroup
1. Pulse bacon in food processor until its a paste
- 1 lb ground beef
- 3 slices bacon
- 1/2 onion finely diced
- 3/4 cups panko bread crumbs
- worcestershire sauce
- garlic salt
- 2 cups beef broth
- 2 tbsp wondra flour dissolved in 3 tbsp water
- 2 eggs per person
- hot cooked rice