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Recipes

Dark Chocolate Bacon Cupcakes

Dark Chocolate Bacon Cupcakes

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Preheat oven to 375 degrees F (190 degrees C)

  • 12 slices bacon
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 1 cup cold, strong, brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tablespoon unsweetened cocoa powder, for dusting
4.5/5 (13 Votes)

Frozen Mudslide

Frozen Mudslide

By

In a blender, combine crushed ice, vodka, coffee liqueur and Irish cream liqueur

  • 4 cups crushed ice
  • 2 (1.5 fluid ounce) jiggers vodka
  • 2 (1.5 fluid ounce) jiggers coffee flavored liqueur
  • 2 (1.5 fluid ounce) jiggers Irish cream liqueur
  • 2 tablespoons chocolate syrup
  • 1/2 cup whipped cream
4/5 (1 Votes)

Mushroom Chicken Piccata

Mushroom Chicken Piccata

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1.In a shallow dish or bowl, mix together flour, salt and paprika

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 egg
  • 2 tablespoons milk
  • 6 skinless, boneless chicken breast halves
  • 4 tablespoons butter
  • 1/2 pound fresh mushrooms, sliced
  • 1/4 cup chopped onion
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon chopped fresh parsley, for garnish
4.3/5 (4 Votes)

Hot and Hot Shrimp & Grits

Hot and Hot Shrimp & Grits

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This recipe is from Chris Hastings, the executive chef at the Hot and Hot Fish Club in Birmingham, Ala

  • 1 stick butter, cut into tablespoons
  • 2 tbsp minced shallots (about 2 medium)
  • 1/2 tsp chopped fresh thyme
  • 1/4 cup finely diced carrots
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced onion
  • 16 to 20 large shrimp, peeled and deveined
  • 1/4 cup cider vinegar
  • 1/2 cup seeded and finely diced plum tomatoes (about 2 medium)
  • 1 tbsp + 1 tsp fresh lemon juice
  • 1/2 tsp chopped fresh parsley
  • Cooked grits
  • 2 rounded tbsp julienned, thinly sliced country ham
  • 1 tbsp chopped fresh chives, for garnish
5/5 (1 Votes)

Chestnut Stuffing

Chestnut Stuffing

By

Preheat the oven to 350 degrees

  • 1 pound bulk pork sausage
  • 1 onion, chopped
  • 3 ribs celery, finely chopped
  • 2 carrots, finely chopped
  • 2 Granny Smith apples, cored and chopped
  • 1 1 pound bag herb stuffing mix
  • 8 ounces jarred roasted chestnuts, coarsely chopped (about 1-1/3 cups)
  • 1 cup walnut pieces (4 ounces), toasted
  • 2 cups chicken broth
  • Salt and pepper
4.5/5 (6 Votes)

Meatball Sub Sliders

Meatball Sub Sliders

By

In bowl, mix first 7 ingredients; form into 8 meatballs

  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 3 tablespoons grated Parmesan
  • 2 tablespoons minced flat-leaf parsley
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon EVOO
  • 1 cup marinara
  • 3 ounces fresh mozzarella, cut into 8 slices
  • 8 slider buns, split and toasted
4.6/5 (21 Votes)

Mini Bourbon-and-Cola Bundt Cakes

Mini Bourbon-and-Cola Bundt Cakes

By

1. Preheat oven to 350°

  • Bourbon-and-Cola Glaze:
  • 1 1/2 cups butter, softened
  • 2 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup cola soft drink
  • 3/4 cup buttermilk
  • 1/2 cup bourbon
  • 3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 3 tablespoons cola soft drink
  • 2 1/2 tablespoons unsweetened cocoa
  • 1 tablespoon bourbon
  • 2 cups plus 2 Tbsp. powdered sugar
4.5/5 (31 Votes)

Yellow Squash Casserole

Yellow Squash Casserole

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1.Preheat oven to 400 degrees F (200 degrees C)

  • 4 cups sliced yellow squash
  • 1/2 cup chopped onion
  • 35 buttery round crackers, crushed
  • 1 cup shredded Cheddar cheese
  • 2 eggs, beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 tablespoons butter
0/5 (0 Votes)

Bacon, Lettuce & FGTs

Bacon, Lettuce & FGTs

By

1.Preheat the oven to 375 degrees

  • 12 slices good-quality, thick-cut bacon
  • 8 slices brioche or white bread
  • Salt and pepper
  • 2 green tomatoes, sliced 1/2 inch thick
  • Vegetable oil or EVOO, for frying
  • Flour, for coating
  • 2 eggs, beaten with 1 tsp. hot sauce, such as Tabasco
  • 1/2 cup fine breadcrumbs
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated parmigiano-reggiano
  • 1 tablespoon lemon zest
  • 1 teaspoon ground fennel or fennel pollen
  • Romaine leaves from the heart, torn, for serving
  • 1 organic pasteurized egg yolk
  • 1/4 cup fresh tarragon leaves2
  • 2 cloves garlic, grated or pasted
  • 2 teaspoons dijon mustard
  • 1 teaspoon fresh lemon juice
  • Sea salt
  • 1 cup grapeseed or other mild oil
4.5/5 (2 Votes)

Carrot & Avocado Salad with Cilantro-Onion Dressing

Carrot & Avocado Salad with Cilantro-Onion Dressing

By

Blanch carrots in boiling salted water for about 5 minutes, until crisp-tender

  • 3/4 pound carrots, peeled, sliced lengthwise, and cut into 2″ diagonals
  • 1 ripe avocado (not too soft)
  • 1/2 cup finely chopped fresh cilantro
  • 1/3 cup finely chopped white onion
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 1 small garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
4.5/5 (2 Votes)