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Recipes
Penne with Vodka Sauce
By fuzzygroup
In large pot, cook pasta al dente
- 1 lb. Penne Pasta
- 5 tbsp. unsalted butter
- 2/3 c. vodka
- 1/4 tsp. red pepper flakes
- 1 can (16 oz.) plum tomatoes, drained, seeded and pureed
- 1/2 tsp. salt
- 3/4 c. freshly grated Parmesan cheese
- 3/4 c. heavy cream
Chicken in a Pot
By fuzzygroup
1. Adjust oven rack to lower-middle position and heat to 350
- You will need kitchen twine and a Dutch oven with a tight-fitting lid and at least a 6-quart capacity to make this recipe. Serve the chicken with Dijon mustard, pickles and horseradish as accompaniments, if desired.
- 1 whole chicken (4-5 1/2 lbs) trimmed of excess fat
- table salt and ground black pepper
- 2 T vegetable oil
- 1 onion, peeled and halved, root and end left intact
- 1 lb carrots, peeled and cut into 1" pieces
- 6 medium garlic cloves, minced or pressed through garlic press (about 2T)
- 1 cup dry white wine (or vermouth)
- 1 cup low-sodium chicken broth
- 1 1/2 lbs small red potatoes, scrubbed and quartered
- 2 T unsalted butter
- 1 T fresh chives, minced
Spicy Peanut Sauce with Noodles
By fuzzygroup
Salt a pot of water for the pasta
- 1 lb pasta
- 4 tbs sesame oil
- 1 (green) onion
- 1/3 cup creamy peanut butter
- 1/2 cup honey
- 1/4 cup chopped nuts (I used cashews but I suppose any will do)
- 3 tbs vinegar
- 2 tbs ginger
- 2 tbs chopped garlic
- dash of lemon juice
- cayenne and chili pepper to taste
- Toasted Sesame seeds
- salt to taste
- 1/3 cup- 1 cup of hot water
Samoas Cookie Bars
By fuzzygroup
First, make the crust. Preheat oven to 350F
- Cookie Base:
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1/4 tsp salt
- Topping
- 3 cups shredded coconut (sweetened or unsweetened)
- 12-oz good-quality chewy caramels
- 1/4 tsp salt
- 3 tbsp milk
- 10 oz. dark or semisweet chocolate (chocolate chips are ok)
Tamale Pie
By fuzzygroup
Filling: 1. Butter 10" deep-dish pie plate (or similar casserole dish with 3-quart capacity) and set aside
- Filling:
- 1 T vegetable oil
- 1/2 lb 90% lean ground beef
- 1/2 lb ground pork
- 1 large onion, chopped fine
- 1 medium jalapeno, seeded and minced
- 2 medium garlic cloves, minced or pressed
- 1/4 tsp cayenne pepper
- 1 T chili powder
- 1 tsp table salt
- 1 14.5 oz can diced tomatoes in juice
- 1 15-oz can black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
- 1 T minced fresh oregano
- ground black pepper
- 2 oz shredded Monterey Jack cheese (about 1/2 cup)
- Crust:
- 4 cups water
- 3/4 tsp table salt
- 1 1/2 cups coarse cornmeal
Mexican chicken salad
By fuzzygroup
Heat chicken 20 to 30 seconds so it can absorb dressing better Mix mayo with chicken Add srichacha until slig
- Diced chicken ( both canned and fresh)
- Mayonaise
- Salt and pepper
- Capers
- Diced jalapenos
- Srichacha
- Tortilla chips
- Green onions diced
- Diced grillef white or spanish onions
Garlic Mashed Potatoes from Buca Di Beppo
By fuzzygroup
1. Wash potatoes and place them in a large pot
- 2 pounds red potatoes with skins on
- 1/4 cup finely chopped garlic
- 1 tsp dried oregano
- 1 tsp salt
- 1 cup pecorino romano cheese or parmesan cheese
- 1/2 cup butter cut into pieces and semi soft
Korean BBQ Marinade for Steaks
By fuzzygroup
1. Whisk all ingredients save scallions in small bowl
- 1/2 cup soy sauce
- 2 tbsp water
- 1 tbsp brown sugar
- 1 tbsp minced garlic
- 1 tsp asian sesame oil
- 1/2 tsp pepper
- 1/2 cup chopped scallions
Tex Mex Chicken and Rice
By fuzzygroup
1. Adjust oven rack to upper middle position and heat broiler
- 1 1/2 cups chicken broth
- 1 cup long grain rice
- salt and pepper
- 4 boneless skinless breasts (about 1 1/2 pounds)
- 1 tbsp vegetable oil
- 1 10oz can rotel tomatoes or HOT red gold tomatos and peppers
- 2 cans black beans drained and rinsed
- 2 cups fritos, crushed
- 1 cup shredded cheese, mexican blend
- 1/3 cup chopped fresh cilantro
Creamed Onions
By fuzzygroup
INSTRUCTIONS 1. Bring onions, broth, sherry, thyme, and bay leaf to boil in 12-inch nonstick skillet over high heat
- INGREDIENTS
- 4 cups frozen pearl onions
- 1 cup low-sodium chicken broth
- 1/4 cup dry sherry
- 1 teaspoon minced fresh thyme
- 1 bay leaf
- 1 1/2 teaspoons cornstarch
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper
- 1/4 cup minced fresh chives
- 2 teaspoons lemon juice
- Pinch nutmeg