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Recipes
Slow-Cooker Grits
By Tufgrlz
1. Stir together grits and 6 cups water in a 5- or 6-qt
- 2 cups uncooked stone-ground grits
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
California Pizzas
By Tufgrlz
1. In a small skillet, saute onion and green pepper in oil until tender
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 teaspoons canola oil
- 2 (6 inch) flour tortillas
- 1/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1 medium tomato, sliced
- 1/2 cup shredded mozzarella cheese
Buttery Halibut with Smashed Potatoes
By Tufgrlz
n a small bowl, combine the softened butter, sun-dried tomato, scallion and garlic; season with salt and pepper
- 6 tablespoons butter, 3 tablespoons softened
- 1 sun-dried tomato packed in olive oil, finely chopped
- 1 tablespoon finely chopped scallion
- 1 teaspoon finely chopped garlic
- Salt and pepper
- 1 pound small new potatoes
- 4 6 - 8 ounces halibut fillets
- 2 tablespoons flour
Caramelized Onion Cheese Bread
By Tufgrlz
Preheat oven to 375 degrees
- 4 T butter, room temperature
- 1 pkg (10 oz) chopped onions
- 1 cup finely shredded cheddar cheese
- 2 T chopped parsley
- 1 pkg hot roll mix
- 1 cup hot water
- 2 eggs
- 1 1/2 tsp cracked pepper
- 1 pkg yeast
- 3/4 tsp poppy seeds
Suadero Tacos with Serrano-Cilantro Salsa
By Tufgrlz
1. Whisk together first 5 ingredients and 4 Tbsp
- 1/2 cup fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon dried Mexican oregano
- 1 teaspoon fresh minced garlic
- 1 teaspoon freshly ground pepper
- 6 tablespoons vegetable oil, divided
- 1 (2-lb.) flank steak, diagonally cut into 1/4-inch slices
- 12 (6-inch) fajita-size corn tortillas, warmed
- 1/2 cup chopped white onion
- 1/2 cup chopped fresh cilantro
- Serrano-Cilantro Salsa
- Serrano-Cilantro Salsa
- 10 serrano peppers, stemmed and seeded
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1/2 cup chopped fresh cilantro
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- (1. Cook first 3 ingredients in hot oil in a medium skillet over medium-high heat, stirring occasionally, 10 minutes or until peppers begin to brown and look blistered. Remove from heat, and cool slightly (about 5 minutes).
- 2 . Process pepper mixture, cilantro, next 3 ingredients, and 3/4 cup water in a blender until smooth.)
Roasted Salsa Verde
By Tufgrlz
Just like mamma makes it! The basics are tomatillo, Anaheim or poblano chiles, onions, garlic and cilantro
- 1 1/2 pounds tomatillos husks discarded, rinsed (about 12)
- 2 fresh Anaheim or poblano chiles
- 1 onion, cut into 4 or 5 thick slices
- 2 cloves garlic, smashed and peeled
- Extra virgin olive oil for brushing
- Salt and pepper, to taste
- 1/2 cup cilantro, small sprigs
- 1 lime, juiced
Cornflake Crusted French Toast
By Tufgrlz
1. Preheat your oven to 375°F
- 3 large Eggs
- 1 cup Half and Half
- 3 tablespoons Granulated Sugar
- 1 tablespoons Cinnamon
- 1/2 teaspoon Vanilla
- 4 very thick slices Challah or Brioche; about an inch thick
- 3 cup Cornflakes; crushed slightly
- 1 cup sliced Almonds; chopped
- 3 tablespoons Butter; divided
- 2 Bananas; sliced on a diagonal (1 heaping cup)
- 1 cup Pure Maple Syrup
- zest of 1/2 Lemon (if it's a small lemon; zest the whole thing. Start with half and give it a taste first)
Smothered Enchiladas
By Tufgrlz
Beef-filled tortillas served over Spanish rice and smothered with a creamy sauce make a filling and delicious weekn...
- 2 pounds ground beef
- 1 (1 1/4-ounce) package mild taco seasoning mix
- 1 (4.5-ounce) can chopped green chiles, divided
- 2 (10 3/4-ounce) cans cream of chicken soup
- 1 (16-ounce) container sour cream
- 8 (8-inch) flour tortillas
- 2 cups (8 ounces) shredded Cheddar cheese
- Garnishes: Homemade Salsa, sour cream, green onion curls, chopped fresh cilantro
Lemon Olive-Oil Cake
By Tufgrlz
Put oven rack in middle position and preheat oven to 350°F
- 3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
- 1 large lemon
- 1 cup cake flour (not self-rising)
- 5 large eggs, separated, reserving 1 white for another use
- 3/4 cup plus 1 1/2 tablespoons sugar
Quick-Cooked Collards with Pecans & Lemon
By Tufgrlz
Preheat the oven to 350 degrees
- 1/4 cup chopped pecans
- 1 tablespoon EVOO
- 1 large clove garlic, finely chopped
- 1 large bunch collard greens (1 lb.), stemmed, leaves thinly sliced
- 2/3 cup chicken broth
- 2 tablespoons fresh lemon juice