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Recipes
Spicy Cabbage Salad
By Tufgrlz
Low Carb
- 4 cups shredded green cabbage
- 3 tablespoons apple cider vinegar
- 1 tablespoon light flavored olive oil
- 1 tablespoon Cholula hot sauce
- 1 teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
Scallop Chowder with Bacon
By Tufgrlz
This light chowder with a subtle note of smokiness really lets the scallops shine
- 4 bacon slices, chopped
- 1 cup frozen chopped onions
- 1 large boiling potato, peeled and cut into 1/4-inch pieces
- 1 tablespoon all-purpose flour
- 2 cups whole milk
- 1 (10-oz) package frozen mixed vegetables
- 1 sprig fresh thyme or 1/4 teaspoon dried thyme, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb sea scallops, tough muscles removed if attached
Creole Macaroni and Cheese
By Tufgrlz
1.Cook macaroni in a large pot of boiling water until al dente
- 1 (8 ounce) package elbow macaroni
- 1 cup andouille sausage, diced
- 4 tablespoons butter3/4 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 onion, chopped2 stalks celery, chopped
- 1 tablespoon all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon prepared mustard
- 1 1/2 cups milk
- 1 cup grated Gruyere cheese
- 1 1/2 cups shredded Cheddar cheese
- kosher salt to taste
- black pepper to taste
NY Pizza Appetizer
By Tufgrlz
Bier Garden Appetizer
- Thin crust pizza dough OR Flour tortillas
- Smoked Gouda
- Pepperjack cheese (shredded)
- Blue Cheese
- Fresh Basil
- Bacon
- Tomatoes
- Sunflower Seed Pesto
Standing Rib Roast with Red Wine Mushrooms
By Tufgrlz
1. Prepare Roast: Let roast stand at room temperature 1 hour
- Roast
- 1 (7-lb.) 4-bone prime rib roast, chine bone removed
- 1/3 cup Dijon mustard
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil $
- 7 teaspoons kosher salt
- 2 1/4 teaspoons freshly ground black pepper
- Red Wine Mushrooms
- 2 tablespoons butter
- 2 (8-oz.) packages fresh mushrooms, quartered
- 2 shallots, minced
- 1/2 cup dry red wine $
- 1 cup beef broth
Patty Melts
By Tufgrlz
1.In a small bowl, combine all of the dressing ingredients
- 1 cup sour cream
- 1/4 cup ketchup
- 2 tablespoons dill pickle relish
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce, such as Tabasco
- salt and pepper
- 1 1/4 pounds ground dark and white meat turkey
- 3 tablespoons grated onion (grate over the turkey to catch the juices)
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon worcestershire sauce
- 1 1/2 teaspoons ground poultry seasoning; such as Bell's (about 1/2 palmful)
- coarse salt and pepper
- a drizzle of vegetable oil or extra virgin olive oil
- 1 1 pound package sauerkraut, rinsed and drained
- 8 slice marbled rye or pumpernickel bread
- 4 tablespoons butter; softened
- 8 slice emmentaler
- 8 slice sharp cheddar
- spicy brown mustard
Asparagus Gratin
By Tufgrlz
No other vegetable signals spring like asparagus
- 2 lb. asparagus, trimmed and cut diagonally into 1 1/2" pieces.
- 2 Tbs. olive oil
- 2 Tbs. butter, cut into bits
- 1/2 cup finely chopped shallots (about 2 large)
- 4 slices firm white sandwich bread, cut into 1/4" pieces
- 1/2 cup pine nuts (1 1/2 oz)
- 1/4 tsp. black pepper
- 2 oz finely grated Parmigiano-Reggiano (1 cup)
- 1/2 tsp. salt
- 1/2 cup mascarpone cheese
Blueberry Peach Coffee Cake
By Tufgrlz
Preheat the oven to 400°F
- 1 1/4 cups unbleached all purpose flour
- 3/4 cup corn meal
- 1/4 cup sugar (use 1/2 cup for a sweeter cake)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup ricotta cheese
- 3/4 cup milk
- 1 cup peaches, peeled and diced
- 1 cup blueberries
- 1 tablespoon raw sugar
Wine-Glazed Grilled Halibut
By Tufgrlz
Preheat grill over medium-high
- 1 cup sweet white wine, such as moscato
- 1 clove garlic, crushed
- 2 tablespoons butter
- 6 halibut fillets (about 6 oz. each)
- lemon wedges, for serving
Creamy Potato and Prosciutto Salad
By Tufgrlz
Recipe courtesy Sunny Anderson
- 1 tablespoon olive oil
- 4 ounces prosciutto
- 2 pounds baby tricolor or red bliss potatoes, quartered into bite-size pieces
- 2 scallions, finely chopped
- 1 teaspoon sugar
- 1 cup mayonnaise
- 1/2 teaspoon sweet paprika
- 1/4 cup stone-ground mustard
- 2 teaspoons apple cider vinegar