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Recipes
Salmon in Champagne Sauce
By Tufgrlz
Salmon is baked with shallots and mushrooms, then served with a creamy Champagne sauce
- 1 whole 6 to 8 pound salmon, dressed
- 6 shallots, minced
- 1 pound fresh mushrooms, chopped, with 10 mushroom caps reserved
- 1 (25.4-ounce) bottle champagne or sparkling wine
- 1 teaspoon fresh lemon juice
- 1 3/4 cups creme fraiche or heavy cream
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper
Chili Macaroni Casserole
By Tufgrlz
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 (16 ounce) package elbow macaroni
- 2 pounds lean ground beef
- 1/2 cup chopped onion
- 2 (8 ounce) cans tomato sauce1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can whole kernel corn, drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (1.25 ounce) package taco seasoning mix
- 1 (1.25 ounce) package chili seasoning mix
- 1 (10.75 ounce) can condensed cheddar cheese soup
- 1 (10.75 ounce) can milk
- 1 cup shredded Cheddar cheese
- 1/2 cup sour cream1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Layered Southwestern Salad
By Tufgrlz
Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides
- 1/3 cup chopped fresh cilantro
- 1/2 cup lime juice
- 1/2 cup olive oil
- 1/2 cup sour cream
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 (16 oz) pkg. romaine lettuce, shredded
- 5 plum tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 small purple onion, chopped
- 1 (8 oz) pkg. shredded Mexican 4-cheese blend
- 1 (15 oz) can whole kernal corn with red and green peppers, drained
- 1 (6 oz) can sliced rip olives, drained
- 2 cups crushed tortilla chips
- Garnish: fresh cilantro leaves
Chicken Monte Cristo Burgers
By Tufgrlz
Preheat the oven to 200 degrees
- SAVORY CRISTO TOASTS
- 4 eggs
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 lemon, juiced
- Salt and pepper
- EVOO and butter, for griddling
- 8 slices Italian bread
- BURGERS
- 1 1/2 pounds ground chicken
- 1/2 cup flat-leaf parsley, finely chopped
- 3 tablespoons capers, chopped
- 1 lemon, zested and juiced
- 1 large shallot, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons EVOO
- 6 cups baby spinach
Shrimp Pad Thai
By Tufgrlz
Bring a large pot of water to a boil
- 1/4 cup unseasoned rice vinegar, apple cider vinegar or white vinegar
- 1/4 cup fish sauce
- 1/4 cup (packed) brown sugar
- 2 teaspoons ketchup
- 2 teaspoons worcestershire sauce
- 3 tablespoons vegetable oil
- 24 medium shrimp, peeled and deveined
- 12 ounces dried flat rice noodles
- 4 eggs
- 2 cups bean sprouts
- 1 bunch scallions, greens chopped and whites reserved for another use
- 3/4 cup unsalted roasted peanuts, chopped
- 1/3 cup chopped cilantro leaves
- Siracha, for serving
- Lime wedges, for serving
Bananas Foster Coffee Cake with Vanilla-Rum Sauce
By Tufgrlz
1. Preheat oven to 350°
- 1 1/2 cups mashed ripe bananas
- 7 tablespoons light rum, divided
- 2 cups brown sugar, divided
- 1 1/2 cups soft butter, divided
- 2 teaspoons vanilla extract, divided
- 8 ounces cream cheese, softened
- 2 large eggs
- 3 1/4 cups plus 3 Tbsp. all-purpose flour, divided
- 5/8 teaspoon table salt, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups chopped pecans
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 cups heavy cream
Clam Sauce with Linguine
By Tufgrlz
1.Bring a large pot of lightly salted water to a boil
- 1 (16 ounce) package linguine pasta
- 1/2 cup butter
- 3 cloves chopped garlic
- 1 pound fresh mushrooms, sliced
- 2 (6.5 ounce) cans chopped clams with juice
- 1/2 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/4 cup grated Parmesan cheese
Roasted Vegetable Gnocchi with Spinach-Herb Pesto
By Tufgrlz
1. Preheat oven to 425°. Cut squash into 1-inch pieces
- Spinach-Herb Pesto:
- 6 6 1 1/4 squash (about 1 1/4 lb.)
- 8 8 8 sweet mini bell peppers
- 2 2 2 tablespoons olive oil
- 1 1 1/2 teaspoon salt 1/2 teaspoon coarsely ground pepper
- 1 1 1/2 1 (16-oz.) package gnocchi* Spinach-Herb Pesto 1/2 (5-oz.) package baby spinach
- 1/4 to 1/3 1/4 to 1/3 to 1 1/2 to 1 1/2 oz.) freshly shredded Parmesan cheese
- 1/2 1/2 1 1 1 package baby spinach 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh basil 1 teaspoon lemon zest
- 2 2 2 tablespoons lemon juice
- 1 1 1 teaspoon chopped fresh mint
- 1 1 1 garlic clove, minced
- 1/4 1/4 1/4 teaspoon salt
- 1/2 1/2 1/2 cup (2 oz.) freshly shredded Parmesan cheese
- 1/4 1/4 1/4 cup olive
Roasted Chestnuts
By Tufgrlz
Love these, especially during the holidays, but anytime of year is grea!
- 1/2 pound of chestnuts
Poquito and Grande: Taquitos and Burritos
By Tufgrlz
Preheat oven to 425 degrees F
- For the taquitos:
- 2 cups shredded rotisserie chicken
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 can chopped green chiles, 4 ounces
- A few leaves fresh cilantro or parsley, finely chopped
- Vegetable or canola oil, for frying
- 12 (6-inch) corn tortillas
- For the dipping sauce for burritos and taquitos:
- 1 tablespoon extra-virgin olive oil
- 1 red onion, chopped
- 2 cloves garlic, grated or finely chopped
- 1 teaspoon sugar
- 1 tablespoon chili powder, a palm full
- 1 1/2 teaspoons ground cumin, 1/2 a palm full
- A pinch ground cinnamon
- Salt and freshly ground black pepper
- 1 (28-ounce) can fire roasted crushed tomatoes
- For the burritos:
- 8 (8-inch) flour tortillas
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds ground pork
- 1 small zucchini, grated
- 2 cloves garlic, grated or finely chopped
- 2 to 3 tablespoons (medium to hot) chipotle in adobo, mashed into paste
- Salt and freshly ground black pepper
- 1 (19-ounce) can black beans (recommended: Progresso)
- 2 cups shredded Chihuahua cheese or Monterey Jack or Cheddar
- 1/2 head iceberg lettuce, or 1 heart romaine, shredded