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Recipes
Runnin' Rebels Ranch Guacamole
By Tufgrlz
1.In a medium bowl, using a fork or potato masher, mash the avocados until chunky
- 3 large Hass avocados, halved, pitted, and peeled
- 1 cup diced red onion
- 3/4 cup chopped fresh cilantro leaves
- 3/4 cup diced red bell pepper
- 1 large Anaheim chile, diced
- 3 tablespoons fresh lime juice
- 1 (1 ounce) package Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1/4 teaspoon freshly ground black pepper
The Lady's Cheesy Mac
By Tufgrlz
Preheat oven to 350 degrees F
- 4 cups cooked elbow macaroni, drained
- 2 cups grated cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 4 tablespoons butter, cut into pieces
- 1/2 teaspoon salt
- 1 cup milk
Chicken or Turkey Parm Meatballs with Caesar Slaw
By Tufgrlz
Preheat a grill or grill pan to medium
- 2 pounds ground chicken or turkey breast
- 3/4 cup grated Parmigiano-Reggiano
- 1/2 cup bread crumbs (a couple generous handfuls)
- 1 large egg
- 3 tablespoons tomato paste
- 3 cloves garlic, finely chopped
- Flat-leaf parsley, chopped (a generous handful)
- Fresh basil, chopped or torn (a generous handful)
- Salt and pepper
- 12 bocconcini (mini fresh mozzarella balls)
- 1/2 cup extra-virgin olive oil (EVOO)
- Juice of 1 lemon
- 2 teaspoons anchovy paste
- 1 teaspoon Worcestershire sauce
- 2 hearts romaine lettuce, shredded
- 1 head radicchio, shredded
BLT Dip
By Tufgrlz
1. Mix all ingredients in large bowl until well blended
- 1 pound bacon, cooked and crumbled or 1/2 cup McCormick® Bac'n Pieces™ Bacon Flavored Chips
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon McCormick® Onion Powder
- 1 teaspoon seasoned salt
- 2 medium tomatoes, seeded and finely chopped
Saint Paddy's Irish Sandwich
By Tufgrlz
Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make thi...
- 1 (3 pound) corned beef brisket with spice packet
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 medium head cabbage, cored and sliced thin
- spicy brown mustard
- 12 slices sourdough bread, lightly toasted
Love-Your-Suds Shampoo
By Tufgrlz
Hair gets beat up by sun, sweat and the tendency to hide it under a well-worn ball cap
- 3/4 cup cheap beer, which is exactly half of a 12 oz. can (you know what to do with the other half)
- 1 cup mild shampoo (baby shampoo works well)
Festive Cheese And Bean Dip
By Tufgrlz
In a 2 quart casserole dish, combine Cheddar cheese, beans, corn, tomatoes, salsa, Sour Cream and jalapeño pepper
- 2 cups (8 ounces) shredded Wisconsin Sharp Cheddar cheese
- 2 cups canned black beans, drained and mashed
- 1 cup corn kernels
- 1 cup chopped tomatoes
- 1/2 cup salsa
- 1/2 cup low fat sour cream
- 1/2 cup diced jalapeño pepper, seeded (optional)
- 1/2 cup chopped green onions
- 1/2 cup sliced black olives
- 1 cup (4 ounces) shredded Wisconsin Monterey Jack cheese
- Tortilla chips
Pizza Frittata
By Tufgrlz
Preheat the oven to 400 degrees
- 12 eggs
- 1 cup whole milk or half-and-half
- 1/2 cup grated parmigiano-reggiano
- 1 teaspoon hot sauce, such as Tobasco
- Salt and pepper
- 1/4 cup EVOO
- 1/4 pound hot soppressata or pepperoni, finely chopped, or 2 fresno chile peppers (for vegetarian option), sliced
- 2 cloves garlic, chopped
- 3 tablespoons grated onion
- 1 sprig oregano, finely chopped, or 1/2 tsp. dried oregano
- 1/4 cup dry red wine
- 1 cup crushed tomatoes
- 6 ounces fresh mozzarella, shredded on the large side of a box grated or thinly sliced
- small handful A small handful flat-leaf parsley, chopped
- A few leaves fresh basil, torn
Puff Pastry - Spanakopita
By Tufgrlz
Combine chopped spinach, feta cheese, 2 eggs, chopped green onions and salt & pepper
- 30 oz. frozen chopped spinach, thawed, squeezed dry
- 8 oz. crumbled feta cheese
- 3 eggs
- 2 green onions, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 sheets puff pastry
Wild Mushroom Quesadillas with Warm Black Bean Salsa
By Tufgrlz
Heat a medium nonstick skillet over medium heat
- Salsa:
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
- 16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced
- 12 shiitake mushrooms, thinly sliced, stems discarded
- Coarse black pepper and salt
- 1 tablespoon (a few sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried
- 4 large flour tortillas, 12 inches in diameter
- 2 cups shredded sharp white cheddar
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 can black beans, drained
- 1 cup frozen corn kernels
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1/2 cup smoky barbecue sauce
- Salt and freshly ground black pepper