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Recipes
Mascarpone Nectarine Tart
By fuzzygroup
1. Preheat oven to 350. 2
- 1 8 oz container mascarpone cheese
- -or-
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup heavy cream
- 2 tablespoons butter, softened
- 6 oz vanilla wafers, broken (about 2 1/4 cups)
- 4 tbsp (1/2 stick) unsalted butter melted
- 1 8oz package cream cheese room temp
- 1/4 cup sour cream
- 1/2 cup sugar
- 1/4 tsp vanilla
- 1/8 tsp almond extra (or just use more vanilla)
- 4 to 5 small, firm ripe nectarines halved, pitted and thinly sliced
- 1/4 cup peach jam warmed
Peppered Tomato Sauce
By fuzzygroup
1. Place washed tomatoes in broiler pan set on rack 5 to 6 inches from heat and broil 5 minutes
- 3 or 4 large fresh tomatoes (about 1 1/2 to 2 pounds)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup chopped onion
- 1 chopped garlic clove
- 2 fresh jalapenos, seeded and diced
- 1 serrano or hot yellow chile, seeded and diced
- 1/3 cup fresh lime juice
- 1/2 cup chicken stock
- 1/2 tsp salt
- a few twists ground pepper
- 1/4 tsp hot pepper sauce
- 1/4 tsp chili powder
- 1 tbsp chopped cilantro
The Cookie Oatmeal Cookie with Coffee Glaze
By fuzzygroup
1. Make cookies: Use an electric mixer to cream butter and sugars until smooth
- For the cookies:
- 2 sticks butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free flour substitute
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup pitted, chopped dates
- 1 cup chopped walnuts
- For the frosting:
- 6 tablespoons unsalted butter
- 2 cups confectioners’ sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons brewed coffee
- 2 teaspoons vanilla extract
Whole Egg Mayonaise
By fuzzygroup
In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon salt
- 2 eggs
- 2 tablespoons white vinegar
- 2 cups vegetable oil
Mexican Style Pecan-Chocolate Squares
By fuzzygroup
Make the cookie base: Position a rack in the middle of the oven and heat the oven to 350ºF
- For the cookie base:
- 6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
- 9 oz. (2 cups) unbleached all-purpose flour substitute
- 1/2 cup packed light brown sugar
- 2 tsp. ground cinnamon
- 1/2 tsp. table salt
- 2 oz. finely grated bittersweet chocolate (a scant 1/2 cup)
- For the pecan topping:
- 10 oz. pecans (3 cups), toasted
- 1/4 lb. (1/2 cup) unsalted butter
- 1 cup packed dark brown sugar
- 1/3 cup honey
- 2 Tbs. heavy cream
- 1/2 tsp. table salt
Best Fried Catfish
By fuzzygroup
1. Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels
- 2 cups buttermilk
- 1 teaspoon hot sauce
- 1 1/3 cups cornmeal
- 2/3 cups masa harina
- 4 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons granulated garlic
- 1 teaspoon cayenne pepper
- 4 (6- to 8-ounce) catfish fillets, halved lengthwise along natural seam
- 2 quarts peanut or vegetable oil
- Lemon wedges
Christmas Cookies :: Peanut Butter Truffles
By fuzzygroup
1. Line large plate with parchment paper
- 1/2 cup (2 oz) confectioners sugar
- 3 tbsp creamy or chunky peanut butter
- 1 oz cream cheese softened
- 2 tbsp salted, dry roast peanuts chopped coarse plus 20 peanut halves
- 1/4 tsp vanilla
- 4 oz semisweet chocolate chopped or 2/3 cup semi sweet chips
- 1 tbsp vegetable oil
Thai Chicken with Basil
By fuzzygroup
1. Pulse 1/2 cup basil, chiles and garlic in food processor until finely chopped, 10-12 pulses, scraping down workb...
- 1 cup fresh basil leaves, tightly packed
- 2 green or red Thai chiles, stemmed
- 1 garlic clove, peeled
- 2 1/2 tsp fish sauce, plus extra for serving
- 1 1/2 tsp oyster sauce
- 1 1/2 tsp sugar, plus extra for serving
- 1/2 tsp white vinegar, plus extra for serving
- 1 8-oz boneless, skinless chicken breast, trimmed and cut into 2" pieces
- 1 shallot, sliced thin
- 1 T vegetable oil
- red pepper flakes, for serving
Barbecue Macaroni Salad
By fuzzygroup
1. Bring 2 quarts of water to boil in pot
- 1 cup elbow macaroni
- salt and pepper
- 1/3 cup mayonnaise
- 2 tbsp barbecue sauce
- 2 scallions sliced thin
- 1 tsp chili powder
Stuffed Jalapeno Poppers
By fuzzygroup
Preheat the grill. Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped...
- 1 packages cream cheese, room temperature
- 3 cloves chopped garlic or granulated, depending on your preference
- 1/4 cup finely chopped sun-dried tomatoes — a nice handful from the jar
- Chopped fresh basil leaves or a tsp of dried basil
- Pinch salt
- 12 jalapeno peppers (larger then average size will make them easier to stuff)
- 1 pound thinly sliced bacon (Pork Fat Rulez!), each strip cut into either 1/3s or 1/4s
- Toothpicks (for the peppers, not your teeth silly)