Tpurr's profile page
Recipes
Best Mac and Cheese Ever
By tpurr
Winner of Good Morning American Mac and Cheese Contest
- 1 head of garlic, roasted
- 1 teaspoon olive oil
- 1 pound Cavatappi pasta
- 1/2 pound sliced Applewood smoked bacon
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
- 1/2 cup grated Parmigiano Reggiano cheese
- 8 tablespoons butter
- 1/4 cup minced shallots
- 1/2 cup flour
- 1 quart whole milk
- 6 ounces Gruyere cheese, grated
- 8 ounces extra-sharp Cheddar cheese, grated
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
Lasagna Cupcakes
By tpurr
Yum yum
- Meat Sauce:
- 2 tablespoons olive oil
- 1 (1-inch) cinnamon stick
- 4 whole cloves
- 1 medium onion, finely diced (about 1 cup)
- Kosher salt and freshly ground pepper
- 4 cloves garlic, minced
- 1 pound mild Italian chicken sausage, casing removed
- 1/4 cup tomato paste
- 1 (28-ounce can) crushed tomatoes
- 1/4 cup chopped fresh basil, plus 12 whole small leaves
- Ricotta Filling:
- 3/4 cup part-skim ricotta
- 3/4 cup freshly grated Parmesan, plus more for topping
- 1 1/2 cups shredded mozzarella, plus more for topping
- 1/3 cup mango chutney
- Kosher salt and freshly ground pepper
- 1 package wonton wrappers (at least 48)
- Directions
BBQ Sweet Potpate
By tpurr
Add the sweet potatoes and olive oil to a large mixing bowl
- Barbecue Sweet Potato Fries
- serves 4
- 2 lbs sweet potatoes, peeled and cut into 1/4 x 1/4-inch strips
- 1/4 cup extra light olive oil
- 1 tsp dark brown sugar
- 1/2 tsp kosher salt
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp sweet Hungarian paprika
- 1/4 tsp garlic powder
- Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil (highly recommended, since it prevents sticking).
Heaven on Seven Gumbo
By tpurr
Gumbo from my favorite Cajun restaurant
- Makes 1 cup:
- 2 pounds boneless, skinless chicken breasts, cut into 3/4-inch cubes
- 4 teaspoons plus 1/2 teaspoon Angel Dust Cajun Seasoning
- 2 tablespoons extra virgin olive oil
- 1 pound andouille, cut into 1/4-inch slices
- 1 cup diced yellow onion
- 3/4 cup thinly sliced green onion, white and green parts
- 1/2 cups diced red onion
- 2 cups seeded, diced green bell pepper
- 1 1/2 cups diced celery
- 1 tablespoon seeded, minced jalapeno
- 1 tablespoon Roasted-Garlic Puree (see below)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 small bay leaf
- 6 1/3 cups chicken stock
- 1 cup Dark Roux (see below)
- 1/4 teaspoon filé powder (see note)
- White rice
- Roasted-Garlic Puree
- 1 cup peeled garlic cloves
- 1 cup extra virgin or regular olive oil
- Dark Roux
- Makes 2 cups:
- 2 cups canola oil
- 2 1/2 cups all-purpose flour
Bandera's Cornbread
By tpurr
The best cornbread ever! A moist sweet and amazing cornbread from the Bandera chain of restaurants owned by Houston...
- 1 cup butter, melted*
- 1 cup granulated sugar*
- 4 eggs
- 1 (15 ounce) can creamed-style corn
- 1/2 (4 ounce) can chopped green chili peppers, drained
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup Cheddar cheese, shredded
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1 teaspoon salt
Poppy Seed Chicken Salad
By tpurr
DRESSING: Blend all ingredients for 5 minutes in blender
- DRESSING:
- POPPY SEED CHICKEN SALAD
- 1 c. vegetable oil
- 1/3 c. honey
- 3 tbsp. poppy seed
- 1 tsp. salt
- 1/3 c. apple cider vinegar
- 1 1/2 tbsp. onion, grated
- 1 tbsp. dry mustard
- CHICKEN SALAD:
- 2 c. cooked chicken breasts, diced
- 1 1/2 c. white seedless grapes
- 1/4 c. onion, finely chopped
- 1/2 c. pecans, chopped
- 1/2 c. celery
- 1 tbsp. sugar
- Salt & pepper
Angel Dust Cajun Seasoning
By tpurr
Mix all ingredients together and store in an air tight
- Makes 1/2 cup
- 3 tablespoons Hungarian paprika
- 1 1/2 tablespoons Spanish paprika
- 5 teaspoons salt
- 1 1/4 teaspoons dried thyme leaves
- 1 1/4 teaspoons dried oregano
- 1 teaspoon ground white pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
Asaragus with Brown Butter Balsamic
By tpurr
Preparation Preheat oven to 400°
- Ingredients
- 40 asparagus spears, trimmed (about 2 pounds)
- Cooking spray
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon balsamic vinegar
- Cracked black pepper (optional)
- Grated lemon rind (optional)
Cucumber and Tomato Salad
By tpurr
Summery salad
- 4 large beefsteak tomatoes, cored and cut into wedges
- 2 large cucumbers, peeled, halved lengthwise, and cut in 1/4-inch thick slices
- 1 cup kalamata olives, pitted and halved
- 1 small red onion, thinly sliced
- 2 tablespoons chiffonade fresh basil
- 1 tablespoon finely chopped fresh mint leaves
- 1/2 teaspoon minced fresh oregano leaves
- 3 tablespoons Italian red wine vinegar
- 1 1/2 teaspoons lemon zest
- 1 1/4 teaspoons salt
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
Pumpkin Cheese Cake
By tpurr
Paula Dean's Version
- Crust:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Directions
- Preheat oven to 350 degrees F.