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Recipes
Asian Style Salmon Burger BLTs
By fuzzygroup
Directions 1. Preheat the oven to 375 degrees
- 8 slices good-quality bacon
- 1 cup regular or vegan mayo
- 1/4 cup finely chopped chives
- 2 tablespoons tamari or teriyaki sauce
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 2 teaspoons sriracha or 1/2 tsp. wasabi
- Sea salt and black pepper, or seafood seasoning blend
- 4 6 ounces skinless salmon fillets, cut into chunks
- 2 cloves garlic, grated or pasted
- 2 scallions, chopped
- A few shiso leaves or a small handful cilantro leaves
- A handful gluten free breadcrumbs
- 1 tablespoon vegetable oil
- 4 large lettuce leaves for wrapping
- Lettuce, tomato and red onion, for topping
Low-Fat Peanut Butter Cookies
By fuzzygroup
1. Adjust an oven rack to the middle position and heat the oven to 350
- 1 1/2 cups Captain Crunch Peanut Butter Crunch Cereal
- 1/3 cup (1 2/3 oz) plus 1 1/2 cups (7 1/2 oz) unbleached all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 T (1/2 stick) unsalted butter, softened; plus 2 T unsalted butter, melted
- 5 T reduced-fat chunky peanut butter
- 1 1/4 cups packed (8 3/4 oz) light brown sugar
- 2 large egg whites
- 1 tsp vanilla extract
- 1 T water
Macadamia Nut Cream Pie
By fuzzygroup
Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped
- For the crust:
- 1 1/4 cups all-purpose flour substitute (gluten free), plus more for dusting
- 1/2 cup sweetened shredded coconut
- 1/2 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons cold vegetable shortening
- For the filling:
- 1 3/4 cups whole milk
- 1/2 cup salted macadamia nuts, finely chopped
- 2 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup cornstarch
- 1 tablespoon vanilla extract
- 3 ounces white chocolate, finely chopped
- For the topping:
- 3/4 cup cold heavy cream
- 1 tablespoon confectioners' sugar
- 1/4 cup salted macadamia nuts
- 2 tablespoons sweetened shredded coconut, toasted
Black Bean and Goat Cheese Quesadillas
By fuzzygroup
1. Combine beans, goat cheese, Monterey jack / cheddar, jalapeno, cilantro, salt & pepper in large bowl
- 1 16 oz can black beans drained and rinsed
- 1 4 oz log goat cheese crumbled
- 1 1/2 cups shredded cheddar / monterey jack
- 1 jalapeno chili seeded and minced
- 1/4 cup chopped fresh cilantro
- 1/2 tsp salt
- 1 tsp pepper
- 4 12" flour tortillas
Coconut Rice for Stir Fry
By fuzzygroup
1. Rinse rice under cold water
- 1 cup basmati rice generous
- 2 cups water
- 2/3 cup coconut milk
- 1.5 tsp salt
Chicken, Goat Cheese and Cherry Salad
By fuzzygroup
1. In medium non stick skillet, toast pecans over medium high heat until browned and fragrant about 5 minutes
- 1/2 cup coarsely chopped pecans
- 2 boneless skinless chicken breasts (about 3/4 pound)
- salt + pepper
- 5 tbsp extra virgin olive oil
- 1/2 cup water
- 2 1/2 tbsp orange marmelade
- 2 1/2 tbsp sherry vinegar (or cider vinegar)
- 1 small shallot minced
- 12 oz cherries, pitted and halved
- 1 5oz bag mesclun greens
- 4 oz goat cheese crumbled
Garlic Tapas Shrimp
By fuzzygroup
1. Mince 2 garlic cloves with chef's knife or garlic press
- 14 medium garlic cloves, peeled
- 1 pound large shrimp, peeled, deveined, and tails removed
- 8 tablespoons olive oil
- 1/2 teaspoon table salt
- 1 bay leaf
- 1 (2-inch) piece mild dried chile, such as New Mexico, roughly broken, seeds included (see notes and step by step)
- 1 1/2 teaspoons sherry vinegar (see note)
- 1 tablespoon chopped fresh parsley leaves
Macaroni and Cheese
By fuzzygroup
1. Preheat oven to 350. 2
- Pam or olive oil spray for spraying pan (or 1 1/2 tbsp olive oil)
- 1 tbsp olive oil for tossing with the pasta
- 1/2 lb small elbow macaroni
- 1 tbsp salt
- 2 1/2 cups shredded or chopped firm cheese (sharp cheddar or sharp cheddar + emmentaler or left over brie and 1/2 cup creme fraiche)
- 1/2 cup chopped ham or diced crisp bacon (optional)
- 1 cup milk (half and half can be used instead)
- 1 1/2 tsp salt
- 1 tsp pepper
- t tbsp fine gry bread crumbs
- 1/4 cup parmesan cheese
Shrimp Cocktail
By fuzzygroup
INSTRUCTIONS 1. FOR THE SHRIMP: Using kitchen shears, cut through top shell of shrimp along vein line
- SHRIMP
- 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
- 2 1/2 tablespoons salt
- 10 sprigs fresh thyme
- 2 teaspoons peppercorns
- 3 bay leaves
- 1/2 teaspoon celery seeds
- 8 (2-inch) strips lemon zest plus 1/4 cup juice, spent halves reserved (2 lemons)
- 8 cups ice
- COCKTAIL SAUCE
- 1 cup ketchup
- 1/4 cup prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 1/8 teaspoon cayenne pepper
Bean and Cheese Burritos
By fuzzygroup
1. Preheat oven to 350. In a small saucepan bring rice and broth to a boil over high
- Note: Gluten Free if Corn Tortillas Used
- 1 cup white rice
- 1 3/4 cups chicken broth
- 1 15 oz can refried beans
- 4 flour tortillas, burrito size
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 head shredded romain (2 cups)
- 1/2 cup salsa