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Recipes
Easy French Dip Sandwiches
By Tufgrlz
A quick and easy sandwich that the whole family will love
- 1 (10.5 ounce) can beef consomme
- 1 cup water
- 1 pound thinly sliced deli roast beef
- 8 slices provolone cheese
- 4 hoagie rolls, split lengthwise
Chocolate Covered Strawberries
By Tufgrlz
Dipping and Drizzling the Strawberries: Cut a large piece of parchment paper and lay it across a clean surface
- Strawberries, rinsed and patted dry
- Dark Chocolate Melts (or dark chocolate chips and a small amount of shortening)
- White Chocolate Melts (or white chocolate chips and a small amount of shortening)
- Parchment Paper
- Disposable Plastic pasty bag
Nacho Slider-Size Burgers
By Tufgrlz
In a medium saucepan, bring about 1/2 cup water to a boil
- 1 tablespoon tomato paste
- 1 15 ouncecan lard-free spicy refried beans
- 1 1/2 pounds ground sirloin
- 1/4 cup grated onion
- 2 large cloves garlic, grated or finely chopped
- 1 tablespoon ancho or other medium-heat chile powder (about a palmful)
- 1/2 tablespoon ground cumin (about 1/2 palmful)
- 1/2 tablespoon ground coriander (about 1/2 palmful)
- 1/2 tablespoon sweet smoked paprika or sweet paprika (about 1/2 palmful)
- Salt and pepper
- Extra-virgin olive oil (EVOO) or vegetable oil, for drizzling
- 24 tortilla chips
- 2 cups shredded yellow sharp cheddar, smoked cheddar or pepper jack cheese
- 1 heart romaine lettuce or 1/2 head iceberg lettuce, shredded
- 2 plum tomatoes, seeded and chopped
- Pickled sliced jalapeno chile rings, drained, for serving
Pan-Cooked Bass with Dill and Cucumber
By Tufgrlz
Cucumbers provide visual appeal and help keep the fish fillets delightfully moist
- 3 tablespoons unsalted butter
- 4 (5- to 7-oz) black sea bass or striped bass fillets (1/2 to 3/4 inch thick) with skin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons finely chopped fresh dill
- 1/2 seedless cucumber (often plastic-wrapped), very thinly sliced
Spinach Lasagna
By Tufgrlz
1.Preheat oven to 350 degrees F (175 degrees C)
- 20 lasagna noodles
- 2 tablespoons olive oil
- 1 cup chopped fresh mushrooms
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 cups fresh spinach
- 3 cups ricotta cheese
- 2/3 cup grated Romano cheese
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil leaves
- 1/2 teaspoon ground black pepper
- 1 egg
- 3 cups shredded mozzarella cheese
- 3 cups tomato pasta sauce
- 1 cup grated Parmesan cheese
Peach Wine Cooler
By Tufgrlz
Cool down with this easy homemade peach wine cooler
- 3 cup(s) seltzer
- 1 cup(s) peach juice or nectar
- 1 cup(s) dry white wine
- 2 tablespoon(s) honey
- 4 slice(s) fresh peach
Pumpkin Butter Pinwheels
By Tufgrlz
•Unroll crescent dough into one long rectangle; seal seams and perforations
- 1 tube (8 ounces) refrigerated crescent rolls
- 1/2 cup pumpkin butter
- Chopped pecans, optional
- 1/2 cup vanilla frosting
Herb Cubes
By Tufgrlz
Puree all ingredients and freeze in an ice cube tray (Mixture won't fill up whole tray, but fill each cube to the t...
- 1 1/2 cups leftover fresh herbs
- 1/2 cup extra virgin olive oil
- salt and pepper
Toasted Cornbread, Bacon and Chestnut Stuffing
By Tufgrlz
Bake the cornbread according to the package directions
- 2 8 1/2 ounce boxes corn muffin mix, such as Jiffy
- 1 14 1/2 ounce can (about 1-3/4 cups) chicken broth
- 1 cup half-and-half
- 2 large eggs
- 1/2 pound bacon, cut into 1/2-inch-wide pieces
- 2 tablespoons butter
- 1 large onion, chopped
- 2 ribs celery, chopped
- 1 8 ounce jar whole roasted chestnuts, coarsely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 cup dried cranberries
- 1/2 cup chopped flat-leaf parsley
- Salt and pepper
Italian Potato Salad
By Tufgrlz
1. Bring first 5 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 15 t...
- 2 pounds fingerling potatoes
- 3 (4-inch) fresh rosemary sprigs
- 2 garlic cloves
- 2 bay leaves
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 1 (2-oz.) salami piece, cut into thin strips
- 2 tablespoons chopped shallot (1/2 large shallot)
- 3 tablespoons sherry or red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sorghum syrup or honey
- 1/4 teaspoon dried crushed red pepper
- 1/3 cup olive oil
- 2 cups loosely packed baby arugula
- 1 tablespoon chopped fresh tarragon or basil