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Recipes
Texatini
By Tufgrlz
1.Slightly moisten rim of a large martini glass, and dip in course salt to rim the glass
- coarse salt (optional)
- 1 (1.5 fluid ounce) jigger tequila
- 1 (1.5 fluid ounce) jigger orange liqueur (Cointreau, Triple Sec or Grand Marnier)
- 1/2 cup sweet and sour mix
- 1 fluid ounce orange juice
- 1 cup crushed ice
- 1 jalapeno-stuffed green olive
Crab Salad
By Tufgrlz
In a amall bowl, whisk together the lemon juice, vinegar, 2 T of cold water, 1 tsp salt, the sugar adn celery seeds
- 1/4 1/4 1/4 cup fresh lemon juice
- 2 2 2 T white wine vinegar
- 2 2 2 T water
- 1 1 to tsp kosher salt, plus to taste
- 1/2 1/2 1/2 tsp sugar
- 2 2 2 pinches celery seed, finely ground in mortar and pestle
- 1 1 1 large rib of celery, halved lengthwise and sliced very thinly on the bias (3/4 cup)
- 2 2 2 T sour cream
- 1 1 1 T mayo
- 8 8 8 oz blue crab meat
- 1 1 1 T fresh chives, finely chopped
- freshly ground pepper
- Romaine lettuce, endive leaves or crackers, for serving
- Paprika or Old Bay for garnish (optional)
Thanksgiving Leftovers Stuffed Shells
By Tufgrlz
Preheat an oven to 350 degrees F (175 degrees C)
- 1 (12 ounce) box jumbo pasta shells
- 2 cups cubed cooked turkey
- 1 1/2 cups leftover stuffing
- 1 (4 ounce) package cream cheese, softened
- 1/2 cup Parmesan cheese
- 1/3 cup mayonnaise
- 4 cups shredded mozzarella cheese
- 1 1/2 cups leftover turkey gravy
Orange Cream Dip
By Tufgrlz
In large bowl, whisk almond paste with Frangelico until smooth
- 3 tablespoons almond paste
- 3 tablespoons Frangelico
- 8 ounces fresh ricotta
- 1/2 cup heavy cream, whipped
- 1/2 teaspoon orange zest
- 12 rolled wafer cookies, such as Pirouette
Cajun Crab Soup
By Tufgrlz
1.Melt butter in a large saucepan over medium heat
- 1/2 cup unsalted butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups clam juice
- 2 cups chicken broth
- 1 (10 ounce) package frozen white corn
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground cayenne pepper
- 2 cups heavy cream
- 1 pound lump crabmeat, drained
- 4 green onions, chopped
Bacon, Lettuce & Tomato Bucatini
By Tufgrlz
1.Bring a pot of salted water to a boil for the bucatini
- Garlic Bread Crumbs
- 1 garlic clove
- 1 cup French bread cubes
- 1 teaspoon olive oil
- salt
- Pasta
- 2 slices thick-sliced bacon, diced
- 1 cup grape tomatoes, halved
- 1/2 teaspoon sugar
- 1/2 cup thinly sliced leek
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1 teaspoon red wine vinegar
- 1/4 teaspoon red pepper flakes
- 4 ounces dry bucatini pasta or 4 ounces spaghetti
Bagel and Cheese Bake
By Tufgrlz
This recipe is made the night before and popped in the oven in the morning
- 1/2 pound bacon, diced
- 1/2 cup chopped onion
- 3 plain bagels
- 1 cup shredded sharp Cheddar cheese
- 12 eggs, beaten
- 2 cups milk
- 2 teaspoons chopped fresh parsley
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
Nut-Crusted Tilapia with Spinach and Roasted Carrots
By Tufgrlz
Preheat the oven to 375 degrees
- 4 carrots, halved lengthwise, then sliced on the diagonal 1/2 inch thick
- 1/4 cup extra-virgin olive oil
- Salt and pepper
- 2 multigrain bread slices, toasted and torn
- 1/4 cup roasted cashews
- 1/4 cup grated parmesan cheese
- 1/4 cup grainy mustard
- 1 1/2 pounds tilapia fillets (about 8)
- 2 cloves garlic, finely chopped
- 1 10 ounce bag spinach
Lager & Lemon-Limeade
By Tufgrlz
In a tall glass, stir together the beer, lemonade and lime juice
- 3/4 cup lager beer, chilled
- 3/4 cup lemonade, chilled
- 3 tablespoons sweetened lime juice, such as Rose's
- lime wedge for garnish
Bacon-Wrapped Chicken with Basil Lima Beans
By Tufgrlz
1. Preheat oven to 425°
- 2 (1-oz.) packages fresh basil
- 2 garlic cloves
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons kosher salt, divided
- 1 (9-oz.) package frozen steam-in-bag baby lima beans (such as Green Giant)
- 8 thick hickory-smoked bacon slices
- 4 skinned and boned chicken breasts
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup thinly sliced celery (ribs and leaves)
- 1/3 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 cup thinly sliced red onion