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Recipes
Homemade French Fries
By tulawdog
Vigorously scrub potatoes to remove any dirt particles and remove any eyes with a knife
- 2 pounds Russet potatoes
- 2 quarts vegetable oil (may need slightly more or less, depending on the size of your pot)
- sea salt
- freshly ground black pepper
Wishbone Roast Chicken with Herb Butter
By tulawdog
1. Wash and dry chicken
- Wishbone Chicken:
- * 3-4 pounds chicken
- * 2 tablespoons softened butter
- * 1 shallot, sliced thinly
- * salt and pepper
- Herb Butter:
- * 1/4 cup softened butter
- * 1/2 teaspoon kosher salt
- * 1 teaspoon finely minced parsley
- * 1 teaspoon finely minced chives
- * (you can vary the herbs to what you prefer. Chervil, thyme, lemon zest, cayenne, etc. One bird, many options for flavoring)
No-Churn Blueberry Cheesecake Ice Cream
By tulawdog
In a small saucepan, combine blueberries and granulated sugar
- 1 1/2 cups blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 6 ounces cream cheese, room temperature
- 1/2 cup brown sugar
- 2 cups whipping cream, cold
- 2 teaspoons vanilla extract
Chicken Parmesan Recipe
By tulawdog
With a sharp chef's knife, split chicken breasts in half horizontally
- 3 boneless skinless chicken breast halves
- 1 3/4 cups buttermilk, divided
- 2 medium cloves garlic, minced (about 2 teaspoons)
- Kosher salt and freshly ground black pepper
- 1/2 loaf crusty italian bread, crust removed, sliced into 1/2-inch slices
- 5 ounces grated Parmesan cheese, plus more for serving
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1 quart Italian-American red sauce (see note above)
- 10 ounces fresh mozzarella cheese, cut into 1/2-inch chunks
- 2 tablespoons minced fresh parsley, basil, or a mix
Banana Split Icebox Cake
By tulawdog
1. In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended
- Chocolate Drizzle:
- 1 carton (16 ounces) frozen whipped topping, thawed (or use 3 batches of homemade whipped cream which is about 6 cups of whipped cream)
- 1 cup (8 ounces) sour cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 can (8 ounces) crushed pineapple, drained
- 24 whole graham crackers
- 2 medium bananas, sliced thin
- Toppings: additional sliced bananas and sliced fresh strawberries
- 1/4 cup heavy cream
- 1/4 cup semi-sweet chocolate chips
Cornish Game Hens with Garlic and Rosemary
By tulawdog
Preheat oven to 450°F. Pat hens dry with paper towels
- 4 * 4 1 1/4- to 1 1/2-pound Cornish game hens, giblets removed
- 1 * 1 lemon, cut into 4 wedges
- 4 * 4 large fresh rosemary sprigs
- 3 * 3 tablespoons olive oil
- 24 * 24 garlic cloves, peeled
- 1/3 * 1/3 cup dry white wine
- 1/3 * 1/3 cup canned low-salt chicken broth
- * Additional rosemary sprigs (for garnish)
One-Pot Pasta e Fagioli - Bean and Pasta Stew
By tulawdog
Pour the beans in a large mixing bowl and cover with cool water
- 1 pound dried cannelloni beans
- 5 slices bacon, diced (or substitute 1 tablespoon olive oil for vegetarian version)
- 2 large yellow onions, sliced thin
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1/2 pound pasta
- 5 thyme sprigs
- 3 teaspoons salt
- 10 ounces baby spinach
Cheesy Panade with Swiss Chard, Beans & Sausage
By tulawdog
Dry out or toast the bread cubes
- 1 (1-pound) loaf day-old crusty country bread, cut into 1-inch cubes
- 1 tablespoon olive oil
- 8 ounces uncooked pork sausage, casings removed
- 1 medium yellow onion, diced
- 1 medium bunch Swiss chard (about 12 ounces)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme leaves
- 2 (15-ounce) cans cannellini beans (3 cups beans), drained and rinsed
- 2 cups shredded mozzarella cheese (8 ounces), divided
- 4 cups (32 ounces) low-sodium chicken broth
- Coarsely chopped fresh parsley leaves (optional)
Steamed Mussels with Lemongrass Coconut Curry
By tulawdog
1. Fry the curry paste: In a wok or large pot, turn heat to medium
- 2 lbs mussels, scrubbed & picked through (discard cracked shells and ones that don't close when tapped)
- 1 stalk of lemongrass, white part grated with microplane grater (substitute with 4 wide strips of lemon peel, or a tbsp of lemongrass paste)
- 2 bottles of clam juice
- 1 can (14oz) of good coconut milk (shake can vigorously to mix the fat with the liquid)
- 1/2 cup of Thai curry paste (add less depending on your spice tolerance)
- 1 tablespoon fish sauce (or substitute with 1 teaspoon of kosher salt)
- 1 teaspoon sugar
- 3 small skeins of mung bean noodles (cellophane/glass noodles) soaked in cold water for 5 minutes.
- chopped scallions & chili for topping
Chicken and Rice Burrito Bowls
By tulawdog
Add the oil to the Instant Pot, turn on sauté setting, and heat until the oil is shimmering
- 1 1/2 tablespoons canola or vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 cup low-sodium chicken broth, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 cup long-grain white rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (14- to 15-ounce) jar salsa
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup coarsely chopped fresh cilantro