Tufgrlz's profile page
Recipes
Anna's Banana
By Tufgrlz
Top - vodka Bottom - creme de banana
- Top - Vodka
- Bottom - Creme de banana
Scallop-Advocado Appetizer
By Tufgrlz
Needs to chill for 2 hours before serving
- 1 lb. scallops
- 1 cup chopped tomato
- 1 cup sliced green onions
- 1 advocado, cubed
- 1 cup chopped cilantro
- 6 T fresh lime juice (2 limes)
- 1 T olive oil
- 1/2 tsp hot pepper flakes
- 1/2 tsp salt
Chicken Picatta
By Tufgrlz
Flour chicken pieces, then pound between wax paper
- 5 lbs. boneless chicken breasts
- 2 cups chicken broth
- 1 cup dry white wine
- garlic to taste
- fresh parsley
- butter as needed
- parmesean cheese
- flour for dusting
Chickpea Salad
By Tufgrlz
1.Place the chickpeas into a colander and rinse off under cold water
- 2 2 2 cans of chickpeas
- 1/2 1/2 1/2 cup crumbled feta cheese
- 1 1 1 container grape cherry tomatoes, cut in half
- 1 1 1 cup red onion, roughly chopped
- 1/3 1/3 1/3 cup roughly chopped fresh dill
- 1/4 1/4 1/4 cup lemon juice
- 1/2 1/2 1/2 teaspoon lemon zest
- 1 1 1 teaspoon Dijon mustard
- 1 1 1 clove garlic, minced
- 1 1 1 teaspoon sugar
- 1/2 1/2 1/2 cup extra-virgin olive oil
- Ground black pepper
Baked Lemon-Basil Pasta
By Tufgrlz
1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat
- 3 cups bow tie pasta
- 1 skinless, boneless chicken breast half - cut into bite-size pieces1 teaspoon lemon pepper1/4 cup margarine
- 2 tablespoons olive oil
- 2 cloves garlic, minced1/4 cup white wine
- 2 cups sour cream
- 1 tablespoon chopped fresh basil
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated mozzarella cheese
- 1 tablespoon chopped fresh parsley
- 1/2 cup torn fresh spinach
One-Pot Pasta
By Tufgrlz
Store-bought pasta sauce and refrigerated ravioli make One-Pot Pasta a speedy supper solution
- 1 pound lean ground beef
- 1 small onion, diced
- 1 (8-ounce) package sliced fresh mushrooms
- 1 teaspoon vegetable oil
- 2 garlic cloves, minced
- 2 (26-ounce) jars tomato-basil pasta sauce
- 1 cup water
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (20-ounce) package refrigerated four-cheese ravioli 1 cup (4 ounces) shredded mozzarella cheese
Bay Breeze
By Tufgrlz
Top - Vodka Bottom - 1/2 cranberry, 1/2 pineapple juice
- Vodka
- Cranberry juice
- Pineapple juice
Shrimp and Guacamole Lightning Rounds
By Tufgrlz
In a large skillet, melt the butter over medium heat
- 1 tablespoon butter
- 24 raw or thawed frozen raw shrimp (31-40 count), peeled and deveined
- 1 large clove garlic, finely chopped
- 1/2 teaspoon paprika
- Coarse salt and black pepper
- 1 pinch cayenne
- 2 large avocados, halved
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced yellow onion
- 2 dashes hot sauce
- 24 round tortilla chips
Orange Zest & Almond Panettone Strata
By Tufgrlz
In a large bowl, whisk eggs, milk, orange zest and almond extract
- 10 eggs
- 3 cups whole milk
- 2 teaspoons orange zest
- 3/4 teaspoon pure almond extract
- 18 cups (2 lbs.) cubed panettone
- 1 cup ricotta
- 1/3 cup sliced almonds
- 3 tablespoons cream
- 1/3 cup sugar
Vanilla Cupcakes
By Tufgrlz
Preheat the oven to 350 degrees
- VANILLA CUPCAKES
- 2 3/4 cups cake flour
- 1 2/3 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 sticks butter cut into 1-inch-thick pieces, at room temperature
- 1 egg, at room temperature
- 4 egg whites, at room temperature
- 1 cup milk
- 2 1/2 teaspoons pure vanilla extract
- PINK CREAM CHEESE FROSTING
- 1 8 ounce package cream cheese, at room temperature
- 2 sticks butter, at room temperature
- 1/2 conffectioners' sugar
- 2 - 3 drops red food color
- Colored sprinkles, for decorating