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Recipes
Dirty Martini Mussels
By Tufgrlz
Using a food processor, finely chop the parsley, olives, garlic and lemon zest
- 1 cup packed flat-leaf parsley
- 3/4 cup pitted green olives, or olives with pimientos, plus 3 tbsp olive brine
- 3 - 4 cloves garlic, pasted or grated
- 1 lemon, zested and juiced
- 6 tablespoons EVOO
- 2 small onions, chopped
- salt and pepper
- 1/2 cup good quality gin
- 1/4 cup dry vermouth
- 3 pounds medium mussels (about 4 dozen) scrubbed
- 3 tablespoons butter
- warm, crusty bread, torn into chunks, for mopping
Seafood Quiche
By Tufgrlz
Preheat oven to 425 degrees
- 1 8 inch pie shell
- 1/2 small onion, chopped
- 8 oz. cream cheese
- 1/2 lb. swiss cheese, grated
- 5 large eggs
- 1 cup milk (or half-and half)
- crab meat (as much as you'd like)
Baked Ziti with Eggplant
By Tufgrlz
Preheat the oven to 400 degrees
- 3/4 pound ziti
- 1 eggplant (about 1 lb), cut into 12 sliced
- 1/4 cup EVOO
- Salt and pepper
- 4 cloves garlic, chopped
- 1 24 ouncejar marinara sauce
- 3/4 pound shredded mozzarella
- 1/4 cup grated parmesan
Onion-Crusted Meat Loaf with Roasted Potatoes
By Tufgrlz
This easy to make meatloaf gets great flavor from French fried onions and condensed tomato soup
- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
- 1 1/2 pounds ground beef
- 1 (2.8 ounce) can French's® French Fried Onions
- 1 egg, beaten
- 1 tablespoon Worcestershire sauce
- 6 small potatoes, cut into quarters
Lemon-Parm Sole with Arugula Salad
By Tufgrlz
Place the flour in a shallow dish and season with the garlic and Old Bay (or paprika)
- 1 cup flour
- 1 teaspoon granulated garlic
- 1 teaspoon Old Bay seasoning or paprika
- 3 eggs
- 2 1/2 lemons-2 juiced separately, half cut into 4 wedges for garnish
- 1/2 cup grated parmigiano-reggiano (a couple of handfuls), plus parm wedge for shaving into salad
- 5 - 6 tablespoons EVOO
- 4 sole fillets (about 6 oz. each)
- Salt and pepper
- 6 cups arugula leaves (2 bundles)-trimmed, washed and dried
- 1 pint cherry tomatoes, halved
Swiss Vegetable Medley
By Tufgrlz
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 can onions
- 1 bag (16 oz) frozen broccoli, carrots, and cauliflower combo, thawed and drained
- 1 can condensed cream of mushroom soup
- 1 cup shredded swiss cheese
- 1/3 cup sour cream
- 1/4 tsp. ground black pepper
- 1 can (2.8 oz) Durkee French Fried Onions
Chicken Tikka Masala
By Tufgrlz
In a large saucepan, heat the oil over medium-high
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 1 1 1/2-inch piece fresh ginger, peeled and minced
- 1 jalapeno, seeded and minced
- 1 shallot, minced
- 1 teaspoon garam masala
- 1/2 teaspoon sweet smoked paprika
- 2 14 1/2 ounce cans fire-roasted tomatoes
- 2/3 cup heavy cream
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 10 ounce bag frozen peas, thawed
- 3 cups cooked basmati rice
Watermelon Gin Fizz
By Tufgrlz
This pretty pink cocktail would be perfect for a casual summer party
- 5 cup(s) diced watermelon, divided
- 6 ounce(s) gin, divided
- 8 tablespoon(s) lime juice, divided
- 1 1/3 cup(s) ginger ale, divided
- Lime wedges for garnish
Buffalo Chicken Wings - Restaurant-Style
By Tufgrlz
1. In a small bowl mix together the flour, paprika, cayenne pepper and salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 10 chicken wings
- oil for deep frying
- 1/4 cup butter
- 1/4 cup hot sauce
- 1 dash ground black pepper
- 1 dash garlic powder
Chicken Burrito Dip
By Tufgrlz
Preheat the broiler. Heat a medium cast-iron skillet over medium
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 2 cups shredded rotisserie chicken
- 1 1/2 cups canned black beans, rinsed
- 1 cup frozen fire-roasted or regular corn, thawed and drained
- 1 cup red enchilada sauce
- 1 medium canned chipotle in adobo, chopped, plus 1 tbsp. adobo sauce
- 2 teaspoons ground cumin
- 3 cups shredded Monterey jack cheese
- Sour cream and chopped fresh cilantro, for garnish
- Corn chips, for dipping