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Recipes
Pasta and Escarole Soup
By Tufgrlz
In a soup pot, heat 3 tbsp
- 3 tablespoons EVOO, plus more for drizzling
- 1/4 pound pancetta, diced
- 1 teaspoon fennel seeds
- 2 small ribs celery, finely chopped
- 1 leek, finely chopped and thoroughly rinsed
- 1 carrot, finely chopped
- 1 onion finely chopped
- 2 cloves garlic, finely chopped
- 1 32 ounce container vegetable or chicken stock
- 1 8 ounce can tomato sauce
- 8 ounces penne rigate pasta
- 1 head escarole, chopped
- Grated cheese, for serving
Beer-Roasted Fresh Ham with Braised Onions
By Tufgrlz
1.Preheat the oven to 450°
- 4 large onions, halved and thickly sliced
- 8 cloves garlic, peeled
- 1 bone-in fresh ham (16 to 18 lbs.), tough skin removed but a 1/4-inch-thick layer of fat remaining
- 2 tbsp. EVOO
- 1 tbsp. caraway seeds
- Salt and pepper
- 1 bottle beer, preferably lager
Sweet & Savory Spaghetti Squash
By Tufgrlz
1.In 1 squash half, combine brown sugar, 3 tbsp
- 1 large (4 lb.) spaghetti squash, halved lengthwise and seeded
- 2 tbsp. brown sugar
- 6 tbsp. butter
- 1/4 tsp. ground cinnamon
- Salt and pepper
- 1/4 cup grated parmesan cheese
- 2 cups vegetable broth
- 1 tsp. honey
- 1 tsp. Italian seasoning
Slow Cooker Cheesy Potato Soup
By Tufgrlz
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water
- 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
- 1/2 cup frozen chopped onion (from 12-oz bag), thawed
- 1 medium stalk celery, diced (1/2 cup)
- 1 carton (32-oz) Progresso® chicken broth
- 1 cup water
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
- 1/4 cup real bacon pieces (from 2.8-oz package)
- 4 medium green onions, sliced (1/4 cup)
Cheesy Pesto Pizzas
By Tufgrlz
Preheat oven to 400 degrees
- 1 garlic
- 1 cup flat-leaf parsley leaves
- 1/2 cup walnuts, toasted
- 1/4 cup plus 2 tbsp EVOO
- 4 naan or pita breads
- 6 ounces sliced gruyere
Green Cabbage Coleslaw
By Tufgrlz
1.In a large bowl, toss the cabbage with 1 tbsp
- 2 pounds green cabbage, cored and shredded
- Salt and pepper
- Ice water
- 1 teaspoon caraway seeds
- 2/3 cup mayonnaise
- 2 tablespoons white vinegar
- 1 clove garlic, grated
- 1 teaspoon dijon mustard
- 2 carrots, grated (1 cup)
Curried Pecans
By Tufgrlz
Preheat oven to 300 degrees
- Seasoning:
- 2 cups shelled pecans
- 4 T butter
- 1 T Seasoning (see recipe)
- Mix the following together -
- 3 T salt
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp curry powder
- 1/2 tsp black pepper
Jalapeno Popper Chicken Breasts
By Tufgrlz
Mix jalapenos into cream cheese
- 1/4 cup chopped pickled jalapeno chiles
- 6 ounces room temperature cream cheese
- 2 skin-on, bone-in split chicken breasts
Tuscan Parmesan Potato Soup
By Tufgrlz
In a large stock pot combine potatoes, onion, celery, and broth
- 8 unpeeled, large white potatoes, cubed
- 1 onion, chopped
- 2 stalks celery, diced
- 2 quarts chicken stock
- 2 tablespoons Tuscan Parmesan Seasoning Mix
- 1 pound bacon, cooked and crumbled
- 1 pint half-and-half cream
- Salt and pepper to taste
Crab Cake Hush Puppies
By Tufgrlz
Stir together cornmeal mix, flour, green onions, bell pepper, sugar, and salt in a large bowl
- 1 cup self-rising white cornmeal mix
- 1/2 cup self-rising flour
- 3 green onions, thinly sliced
- 1/2 cup finely chopped red bell pepper
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 8 ounces fresh lump crabmeat, picked
- 1 large egg
- 3/4 cup beer
- Vegetable oil