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Recipes
Creole Crab Dip
By Tufgrlz
Ralph Brennan's
- 3 3 3 shallots, peeled and sliced
- 5 5 5 T butter, divided
- 1/2 1/2 1/2 cup heavy whipping cream
- 11 11 11 oz cream cheese, softened and divided
- 3 3 3 T mascarpone cheese
- 1/3 1/3 1/3 cup chopped green onions
- S&P
- 1 1 1 lb crabmeat
- your favorite creole or old bay seasoning
Bacon Jalapeno Wraps
By Tufgrlz
1.Preheat an outdoor grill for high heat
- 6 fresh jalapeno peppers, halved lengthwise and seeded
- 1 (8 ounce) package cream cheese
- 12 slices bacon
Cucumber-Basil Smash
By Tufgrlz
Using handle of wooden spoon, mash cucumber and basil in tall glass
- 2 cucumber slices
- 5 basil leaves
- Ice
- 3 ounces vodka
- 2 ounces limoncello
Ninotchka
By Tufgrlz
Top - Vodka Bottom - 3/4 White Creme de Cacao, 1/4 lime juice
- Vodka
- White Creme de Cacao
- lime juice
Fettuccine-and-Asparagus al Burro
By Tufgrlz
Al burro means "buttered." This simple sauce is a more authentic version of today's popular Alfredo, which calls fo...
- 1 pound fresh thin asparagus
- 4 to 6 oz. thick pancetta slices, diced
- 1 (9-oz.) package refrigerated fettuccine
- 2 tablespoons butter, at room temperature
- 3 tablespoons extra virgin olive oil
- 1/2 cup freshly shredded Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Toppings: shaved Parmesan cheese, freshly ground pepper
Big Beef Burgers with Crunchy Sour Cream Onions
By Tufgrlz
Heat a few inches of vegetable oil in a pot over medium-high heat
- SOUR CREAM ONION RINGS:
- Vegetable oil, for frying
- 1 1/2 cups buttermilk
- 1/2 cup sour cream
- 1 yellow onion, cut into 1-inch-thick slices and separated into rings
- 1 1/2 cups flour
- 1/4 cup finely chopped chives or scallion greens
- Salt and coarse black pepper
- BURGERS:
- 2 pounds coarse-ground sirloin beef
- 1/4 cup worcestershire sauce
- Salt and coarse black pepper
- EVOO, for drizzling
- Brioche rolls or other burger rolls of choice
- Chopped crisp lettuce such as iceberg or romaine heart
- RED RANCH DRESSING:
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup organic or low-sodium ketchup
- 1 large clove garlic, grated or pasted
- 3 - 4 tablespoons finely chopped mixed fresh herbs (such as chives and parsley)
- 1 tablespoon fresh lemon juice
- Salt and coarse black pepper
- Hot sauce, to taste
Clams in White Sauce with Linguine
By Tufgrlz
Adapted from a mushroom recipe
- 1 tablespoon olive oil
- 1 1/2 pounds fresh mushrooms
- 1 teaspoon Italian seasoning
- 1/4 cup dry white wine
- 2 cloves garlic, minced
- salt and pepper to taste
- 2 tablespoons chopped fresh chives
- Vidali onions, chopped and to taste
- 2 cans of clams and/or fresh clams
- parmesan and/or romano cheeses
- Red hot pepper flakes, to taste
Chicken Delicious
By Tufgrlz
1.Rinse the chicken breasts and pat dry
- 10 skinless, boneless chicken breast halves
- 1 teaspoon fresh lemon juice
- salt and pepper to taste
- 1/8 teaspoon celery salt
- 1 teaspoon paprika
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1/3 cup dry sherry
- 1/4 cup grated Parmesan cheese
Cabin in the Woods Burgers with Bacon & Eggs
By Tufgrlz
Preheat the oven to 400 degrees
- 1/2 pound thick-cut bacon or black-pepper bacon
- 1/4 cup dark amber maple syrup
- 1 1/2 pounds coarsely ground beef chuck
- 3 tablespoons worcestershire sauce
- 3 tablespoons grated onion
- 2 tablespoons grainy dijon mustard
- coarse salt and black pepper
- EVOO or vegetable oil for drizzling
- 1/2 pound sliced extra-sharp white cheddar, for topping
- melted butter, for frying eggs and basting burger rolls
- 4 organic eggs
- 4 seed-topped or onion burger rolls, split
Spicy Chicken & Broccoli
By Tufgrlz
In large skillet, cook chicken and garlic in EVOO over medium, stirring, until browned and cooked through, about 3 ...
- 3/4 pound boneless, skinless chicken breasts, thinly sliced crosswise
- 2 cloves garlic, minced
- 2 tablespoons EVOO
- 8 ounces frozen broccoli florets, thawed
- 1/2 cup hoisin sauce
- 1 tablespoon sriracha or other hot sauce
- 4 cups cooked jasmine rice