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Recipes
CREAMY BOWTIES with BACON, ONION and PEAS
By tulawdog
Put a large pot of salted water on to boil
- 1 pound bowtie pasta
- 4 slices thick-sliced bacon
- olive oil as needed
- 1 medium sweet onion, finely chopped
- 1 cup frozen sweet peas
- 1/2 cup heavy cream (optional)
- 2 tablespoons butter
- salt and pepper to taste
- grated Parmesan cheese for garnish
Singapore Noodles
By tulawdog
1. Heat 3 tablespoons oil, curry powder, and cayenne, if using, in 12-inch nonstick skillet over medium-low heat, s...
- 4 tablespoons plus 1 teaspoon vegetable oil
- 2 tablespoons curry powder
- 1/8 teaspoon cayenne pepper (optional)
- 6 ounces rice vermicelli
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 12 ounces large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and cut into 1/2-inch pieces
- 4 large eggs, lightly beaten
- Salt
- 3 garlic cloves, minced to paste
- 1 teaspoon grated fresh ginger
- 1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
- 2 large shallots, sliced thin
- 2/3 cup chicken broth
- 4 ounces (2 cups) bean sprouts
- 4 scallions, cut into 1/2-inch pieces
- 2 teaspoons lime juice, plus lime wedges for serving
Mongolian Beef
By tulawdog
Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat
- Vegetable oil
- 1/2 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 2/3 cup dark brown sugar
- 1 (1-pound) flank steak
- 1/4 cup cornstarch
- 3 scallions (green parts only), sliced into 1-inch pieces
Pork Stir-Fry with Asparagus and Sugar Snap Peas
By tulawdog
Place the pork in the freezer for 20 minutes while you prep the rest of the ingredients
- 1 12-16 ounce pork tenderloin
- 1 cup rice
- 1/4 cup soy sauce
- 2 tablespoons sherry
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 2 shallots, sliced thin
- 1 pound asparagus, trimmed and sliced into 1-inch pieces
- 1 1/2 cups sugar snap peas, tips trimmed
- 1/4 cup water
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper
Mussels in White Wine
By tulawdog
1. Bring wine, parsley, thyme, shallots, and garlic to a boil in a 6-qt
- 1 cup white wine
- 1 ⁄3 cup roughly chopped flat-leaf parsley
- 1 ⁄2 tsp. fresh thyme leaves
- 3 shallots, roughly chopped
- 2 cloves garlic, finely chopped
- 3 lbs. mussels, scrubbed and debearded
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. finely chopped fresh basil leaves
- Crusty bread, for serving
Stir Fry Ginger Beef Recipe
By tulawdog
1 Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices
- Marinade
- 2 * 2 Tbsp unseasoned rice vinegar
- 5 * 5 Tbsp soy sauce
- 1 * 1 Tbsp honey
- 1 * 1 Tbsp peeled, grated fresh ginger
- 1 * 1 teaspoon chile pepper flakes
- 1 * 1 teaspoon ground cumin
- Beef and stir-fry
- 1 * 1 1 1/4 to 1 1/2 lb top sirloin steak
- 1 * 1 Tbsp corn starch
- 2 * 2 Tbsp vegetable oil (preferably peanut)
- 1 * 1 Tbsp sesame oil (optional)
- 3-4 * 3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
- 2 * 2 cloves garlic, thinly sliced
- 2-3 * 2-3 hot chiles, preferably red serranos, seeded, sliced
- 1 * 1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
- 1/2 * 1/2 cup loosely packed, chopped cilantro
White Bean & Bacon Soup
By tulawdog
Cover the beans with water in a large pot and soak overnight
- 1 pound dried white beans, such as navy or Great Northern
- 1 ham hock or ham bone
- 8 cups low-sodium chicken stock or broth
- 7 ounces thick-cut maple bacon (4 to 5 slices), diced*
- 1 onion, diced
- 1 red pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 3 ounces ham, diced (about 1/2 cup)
- 4 stems thyme
- 1/2 lemon, zested and juiced
- Fresh parsley, chopped
Blackberry & Pear Crumbles
By tulawdog
* Heat the oven to 350 degrees
- * 2 large ripe pears, peeled and roughly chopped
- * 1 package blackberries, about 1 cup
- * 4 tbsp. granulated sugar
- * 3/4 stick of butter
- * 1/3 cup all-purpose flour
- * 1/3 cup rolled oats
- * 1/3 cup brown sugar
- * 1 tsp. cinnamon
- * pinch of salt
- * small handful pistachios, rough chop
Paella a la Valenciana
By tulawdog
Heat the broth with the saffron, pimentón and the whole onion
- 6 cups of very strong chicken broth (bouillon)
- 1/2 tsp of saffron
- 1/4 tsp of smoked Spanish paprika (Pimentón de la Vera)
- 1 small onion, peeled
- 2 small chickens, about 2-1/2 lbs each
- 1/2 cup olive oil
- 1/4 lb of cooking chorizo, in 1/4 inch slices
- 1/4 lb piece jamón serrano ham, diced
- 1 medium onion, chopped
- 4 scallions, chopped
- 4 tbsp chopped garlic
- 2 roasted piquillo peppers
- 1 lb small or medium shrimp, shelled
- 2 (Optional) Live lobsters, boiled, split and divided into tail sections and claws(discard or keep the head and small claws); or
- 4 (Optional) Lobster tails, split lengthwise;
- 8 (Optional) King crab claws; or
- 8 jumbo shrimp, in their shells, preferably heads on
- 3 cups Bomba or Calasparra rice or other short grain Spanish rice
- 5 tbsp chopped parsley
- 2 bay leaves, crumbled
- 1/2 cup dry white wine
- 1/4 lb fresh or frozen peas
- 18 clams and/or mussels, scrubbed
- Lemon wedges for garnish
- Parsley for garnish