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Recipes
Spaghetti Squash
By Tufgrlz
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Blushing Rose Punch
By Tufgrlz
Thread grapes on toothpicks; freeze for 1 hour
- 1 cup each red and green grapes
- 2 750 milliliter bottles dry red wine, chilled
- 1 2 quart bottle white grape juice, chilled
Grilled Salmon with Mint Tzatziki
By Tufgrlz
In a medium bowl, stir the yogurt, cucumber, mint and garlic; season with salt and pepper
- 1 cup plain Greek yogurt
- 1/2 cup finely chopped English cucumber
- 2 tablespoons chopped fresh mint
- 1 small clove garlic, grated
- 1 large orange, thinly sliced into rounds
- 1 large salmon fillet (about 2 lbs.)
- 1 large shallot, thinly sliced
- 6 sprigs fresh basil
- 1/3 cup EVOO
- 1/3 cup white balsamic vinegar
Texas-Style Barbecued Beef Brisket
By Tufgrlz
1. Lightly grease a 6-qt. slow cooker; add onion and garlic
- 1 large sweet onion, sliced
- 3 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon jarred beef soup base
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1 1/2 teaspoons hickory liquid smoke
- 1 (2- to 3-lb.) beef brisket flat, trimmed
- 1/4 cup beer
- 3 tablespoons bottled chili sauce
Vicki's Pasta Salad
By Tufgrlz
Combine all ingredients (except for cheese and pepperoni) in large mixing bowl and chill for 12 hours before servin...
- 1 lb. pasta, cooked
- 2 large tomatoes, diced
- 2 large green peppers, diced
- 1 cucumber, diced
- 1 onion, chopped
- broccoli
- pepperoni
- cheddar cheese, cubed
- 1/2 bottle of McCormick's Salad Supreme
- 1 (8 oz) bottle of Zesty Italian Dressing
Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad
By Tufgrlz
Filled with red onion, blue cheese, bacon, and a sweet-tangy dressing, this reader recipe earned top honors at our ...
- 3 pounds baby red potatoes, cut in half
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 cup white balsamic vinegar*
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- 1 cup thinly sliced red onion
- 4 ounces crumbled blue cheese
- 6 bacon slices, cooked and crumbled
Individual Roasted Pepper & Ham Stratas
By Tufgrlz
1.Whisk eggs, milk and salt
- 6 eggs
- 1/2 cup milk
- 1/4 tsp. salt
- 5 cups cubed day-old bread
- 1/4 lb. ham, diced
- 1/4 cup diced roasted red peppers
- 8 oz. shredded mozzarella cheese
- 2 tbsp. butter
- 1/2 tbsp. minced fresh chives
Red Wine Crock Pot Roast
By Tufgrlz
Place roast in crock pot and season with pepper
- 2 cups red wine (or more, its good for you!)
- 1/2 cup water
- 1 (1 1/4 oz) envelope dry onion soup
- 1 Tbs. brown sugar
- 1 tsp. dried or fresh rosemary
- 4 lbs. trimmed beef roast
- 1-2 tsp. cornstarch
Toastachos
By Tufgrlz
1.Heat a thin layer of oil in a small skillet and fry the tortillas 1 at a time over medium-high heat until golden ...
- Corn or vegetable oil, for frying
- 4 6-inch corn tortillas
- Salt and pepper
- 3/4 cup ground beef chuck
- 1 small onion, finely chopped
- 2 jalapeño peppers, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon chili powder (about a scant palmful)
- 1 teaspoon ground cumin (about 1/3 palmful)
- 1 teaspoon ground coriander (about 1/3 palmful)
- 1 tablespoon tomato paste
- 1/4 cup beef stock
- 2 plum tomatoes, seeded and finely chopped
- A small handful of cilantro, finely chopped
- 1 1/2 tablespoons butter
- 1 tablespoon flour
- 2/3 to 3/4 About 2/3 to 3/4 cup milk
- 1 1/2 cups shredded yellow cheddar
- 1/4 cup pickled jalapeño slices, drained
- Sour cream, for garnish
Chicken Skillet Noodles
By Tufgrlz
In large skillet, cook chicken and garlic in EVOO over medium until browned, 6 minutes
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 tablespoons EVOO
- 1 15 ounce can diced tomatoes
- 8 ounces wide egg noodles
- 1 1/2 cups chicken stock
- 1/2 tablespoon Italian seasoning
- 1 cup shredded mozzarella
- 1/4 cup chopped fresh parsley