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Recipes
Four-Cheese Baked Pasta
By Tufgrlz
1.Grease two 9-by-13-inch baking dishes
- 2 lbs. penne
- 1 1/2 sticks (6 oz.) butter
- 1/4 cup flour
- 6 cups whole milk, warmed
- 14 oz. freshly grated parmigiano-reggiano
- 8 oz. gorgonzola, crumbled
- 8 oz. mozzarella, preferably fresh, finely diced
- 8 oz. fontina, cut into cubes
- Salt and pepper
- 3 cloves garlic, finely chopped
- 1 1/2 cups panko breadcrumbs
- 1/4 cup finely chopped flat-leaf parsley
Ratatouille-Stuffed Zucchini Pizzas
By Tufgrlz
Preheat the oven to 450 degrees
- 2 medium to large zucchini, halved lengthwise and seeds scraped out with a spoon
- Cooking spray
- Salt and pepper
- 1 eggplant, finely diced
- 3 tablespoons EVOO
- 1 onion, finely diced
- 3 - 4 large cloves garlic, chopped
- 1 roasted red pepper or small bell pepper, seeded and finely diced
- 2 tablespoons chopped fresh thyme
- 1/2 teaspoon crushed red pepper
- 1 cup drained canned diced Italian tomatoes
- 4 tablespoons grated parmigiano-reggiano cheese
- 1 1 pound ball fresh mozzarella cheese-patted dry, cut into quarters, then thinly sliced
- 4 cherry tomatoes, thinly sliced
- A few fresh basil leaves, torn
Wheat Flour Tortillas
By Tufgrlz
Mix dry ingredients. Work in shortening with your hands, then pour in the water all at once
- 3 cups flour
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 heaping cup of vegetable shortening
- 1 cup of warm water
Carrots In Dilled Cream Sauce
By Tufgrlz
Melt butter in saucepan over low heat
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon dried dill weed
- 1 1/4 cups milk
- 1 pound carrots, sliced, cooked
Gorgonzola Stuffed Mini Potatoes
By Tufgrlz
1.Preheat oven to 350 degrees F (175 degrees C)
- 20 small new potatoes
- 1/4 cup vegetable oil
- coarse sea salt to taste
- 1/2 cup sour cream
- 1/4 cup crumbled Gorgonzola cheese
- 2 tablespoons chopped fresh chives
BLT Pinwheels
By Tufgrlz
BLT-inspired appetizer Southwestern flavor with chunky style salsa
- 1/2 cup mayonnaise or salad dressing
- 1 package (3 oz) cream cheese, softened
- 2 tablespoons Old El Paso® Thick 'n Chunky salsa
- 1 teaspoon Dijon mustard
- 6 slices bacon, cooked, crumbled
- 3 spinach-flavor, tomato-flavor or plain flour tortillas (8 to 10 inch)
- 3 roma (plum) tomatoes, seeded, chopped (1 cup)
- 1 1/2 c ups shredded romaine lettuce
Bacon & Onion Tart
By Tufgrlz
In skillet, cook onion and bacon over high, 5 minutes
- 1 1/2 cups diced onion
- 1/3 cup chopped bacon
- 1 (about 1/2 pound) frozen puff pastry, thawed
- 3 ounces cream cheese, softened
- 1 scallion, sliced
Sauerbraten Burgers
By Tufgrlz
1.Make the cabbage: In a large skillet, heat the EVOO over medium-high heat
- CABBAGE:
- 2 tbsp. EVOO
- 1 tsp. caraway seeds
- 3/4 lb. red cabbage very thinly sliced
- 1 tbsp. superfine sugar
- 3 tbsp. cider vinegar
- Salt and pepper
- GRAVY:
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup beef stock
- 1/2 cup organic apple cider
- 2 tbsp. worcestershire sauce
- 6 gingersnap cookies, processed into crumbs
- BURGERS:
- 1 1/2 lbs. ground beef (80% to 85% lean), at room temperature
- 1/4 cup finely chopped flat-leaf parsley
- 3 tbsp. grated onion
- 2 tbsp. sweet pickle relish
- 2 tbsp. spicy mustard
- EVOO, for drizzling
- 8 slices pumpernickel bread or 4 split sourdough rolls, toasted
- Salt-and-vinegar potato chips, for serving
Prosciutto-Wrapped Beef Cubes with Mustard Pan Sauce
By Tufgrlz
Sprinkle beef on all sides with black pepper
- 1 lb. tender cut beef, cut into roughly 2-inch cubes to make 12 pieces
- black pepper
- 1 Tbs. olive oil
- 1 Tbs. butter
- 1 small shallot, diced
- 1/2 cup chicken stock
- 1 Tbs. coarse-grain mustard
- 2 Tbs. heavy cream
- 2 Tbs. freshly chopped parsley leaves
Maryland Chicken Cakes
By Tufgrlz
Put chicken in skillet, cover with water, bring to boil, reduce heat
- 2 lbs. boneless chicken
- 1/3 cup mayo
- 2 Tbs. lemon juice
- 1 Tbs. oil
- 1 cup saltine cracker crumbs
- 1/4 cup scallions
- 1/2 tsp. salt