Tufgrlz's profile page
Recipes
Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes
By Tufgrlz
1. Preheat an oven to 350 degrees F (175 degrees C)
- 3/4 pound bacon, cut into 1 inch pieces
- 1 cup crumbled feta cheese
- 3 tablespoons sour cream
- 1/8 tablespoon dried oregano
- 1/8 teaspoon ground black pepper
- 3 (4 ounce) skinless, boneless chicken breast halves
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup dry bread crumbs
- 4 potatoes, peeled and cubed
- 1 sweet onion (such as Vidalia®), chopped
- 2 tablespoons butter
- 3 tablespoons sour cream
Hot and Spicy Pecans
By Tufgrlz
1.Preheat oven to 300 degrees F (150 degrees C)
- 2 tablespoons butter, melted
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 cups pecan halves
- 1 tablespoon chili powder
Chicken and Eggplant Stir-Fry
By Tufgrlz
In large skillet, cook chicken in 2 tbsp
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 5 tablespoons canola oil
- 1 small eggplant, cut into 3/4-inch pieces
- 3 jalapenos, thinly sliced
- 4 cloves garlic, minced
- 1/3 cup white wine
- 1/4 cup soy sauce
- 1 cup basil leaves
- 4 cups steamed rice
New Potatoes with Mushrooms
By Tufgrlz
In a mini food processor, pulse the parsley, garlic and 1 tbsp
- 1 cup (packed) flat-leaf parsley
- 2 large cloves garlic, crushed
- 6 tablespoons EVOO
- Salt and pepper
- 3 pounds baby red potatoes, halved lengthwise (quartered if large)
- 10 thyme sprigs
- 1 pound cremini mushrooms, sliced
- 2 large shallots, sliced
Fettuccine with Mushrooms
By Tufgrlz
In a large skillet, melt butter over medium-high
- 2 tablespoons butter
- 4 cloves garlic, thinly sliced
- 1 pound mixed mushrooms, havled or quartered
- 2 cups chicken broth
- 1 pound dried fettuccine
- 1/4 cup chopped fresh parsley
- 1 cup grated parmigiano-reggiano
Chocolate-Banana Melts
By Tufgrlz
Divide spread between 2 bread slices
- 2 tablespoons chocolate-hazelnut spread, such as Nutella
- 4 slice soft sandwich bread
- 1 banana, sliced
- room temperature butter
- 4 teaspoons dark brown sugar
Oriental Spread Appetizer
By Tufgrlz
Spread cream cheese onto bottom of 10 inch serving plate
- 1 (12 oz) container soft cream cheese
- 2/3 c shredded carrots
- 1/2 c chopped salted peanuts
- 1/4 c chopped water chestnuts
- 1/4 c green onion slices
- 2 T soy sauce
- 1/4 t ground ginger
- 1 T chopped fresh cilantro
- 1 sm garlic clove, minced
- 2 T sweet and sour sauce
Shepherd's Pie
By Tufgrlz
1. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles ...
- 1 1/2 pounds ground round
- 1 cup chopped onion
- 1/2 (8-oz.) package fresh mushrooms, sliced
- 1 garlic clove, minced
- 1 cup frozen peas, thawed
- 4 teaspoons beef bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour
- 1 (14 1/2-oz.) can stewed tomatoes
- 1 bay leaf
- 2 tablespoons red wine vinegar
Grilled Shrimp Wrapped in Prosciutto and Zucchini
By Tufgrlz
Assembled in advance, quickly cooked and accompanied by bruschetta, these marinated and skewered shrimp are excelle...
- For the marinade:
- 1 Tbs. fresh lemon juice
- 2 Tbs. fruity white wine
- 2 Tbs. extra-virgin olive oil
- 8 lemon zest strips, each about 2 inches long
- 1/2 tsp. crumbled bay leaf
- 1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
- 3 large cloves garlic, crushed
- pepper
- For the shrimp skewers:
- 1 lb. jumbo shrimp, peeled and deveined (12-16 shrimp)
- 1 lb. zucchini, trimmed, cut lengthwise into slices 1/8 inch thick (12-16 slices)
- 6-8 paper thin slices prosciutto, halved lengthwise
- For the bruschetta:
- 8 slices white bread, each 1/2 inch thick
- 1 large clove garlic, cut in half
- 4 tsp. extra-virgin olive oil
- small fresh thyme sprigs
French Onion Salisbury Steak
By Tufgrlz
1. Combine chuck, parsley, scallion, salt, and pepper
- 1 1/4 lbs ground chuck
- 1/4 cup minced fresh parsley
- 2 tablespoons scallions, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 2 cups onions, sliced
- 1 teaspoon sugar
- 1 tablespoon garlic, minced
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1/4 cup dry red wine
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried thyme leaves
- 2 tablespoons all-purpose flour
- 4 cheese toast (in frozen food section, or make your own)
- 4 teaspoons minced fresh parsley (garnish)
- 4 teaspoons parmesan cheese, shredded