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Recipes
One-pot chicken and mushroom casserole
By tulawdog
Preheat the oven to 180C (350F) and prepare all your vegetables
- 4 chicken leg portions - preferably free-range
- 4 banana shallots, peeled and finely diced
- 2 garlic cloves, peeled and finely diced
- 400 g | 14oz chestnut mushrooms, stems removed, roughly chopped
- 100 g | 3.5oz wild mushrooms, roughly chopped or left whole (I used chanterelles)
- 230 g | 8.1oz white & wild long grain rice mix
- 200 g | 7oz cooked chestnuts, roughly chopped
- 500 ml | 2 cups hot chicken stock
- 6 tbsp Kikkoman soy sauce
- 2 tbsp honey
- a handful fresh thyme sprigs + more to serve
- 2 tbsp butter
- 2 tbsp olive oil
- 2 bay leaves
- Fresh pepper
Penne a la Betsy - Pioneer Woman
By tulawdog
Cook the penne pasta until tender-firm, also known as al dente
- 3/4 * 3/4 pounds Penne Pasta
- 1 * 1 pound Shrimp
- 3 * 3 Tablespoons Butter
- 3 * 3 Tablespoons Olive Oil
- 1 * 1 whole Onion (small)
- 2 * 2 cloves Garlic
- 1/2 * 1/2 cups White Wine (or To Taste)
- 1 * 1 can Tomato Sauce (8 Oz)
- 1 * 1 cup Heavy Cream
- * Fresh Parsley (to Taste)
- * Fresh Basil - To Taste
- * Salt To Taste
- * Crushed Red Pepper
- * Pepper To Taste
Savory Gorgonzola Bread Pudding Ingredients:
By tulawdog
1. Dice bread make sure they are dried out 2
- (for four 5-6 oz ramekins)
- 2 tablespoons butter, divided
- 1/2 onion, diced
- pinch of salt
- freshly ground black pepper to taste
- 4 cups cubed bread
- 1 cup chicken stock
- 1 teaspoon fresh thyme leaves
- 1/4 cup cream
- 1 oz (about 2 tablespoons) Gorgonzola, or other blue cheese
COOKIES ‘N CREAM MUMMY BARK
By tulawdog
Chop cookies into quarters and set aside
- 2 cups white chocolate chips
- 8 chocolate sandwich cookies (Oreos)
- candy eyes
No Knead Bread
By tulawdog
1) Mix dry ingredients together- flour, sea salt, nutmeg More details and photos after the cut
- 3 cups all purpose flour
- 1/2 tsp of yeast
- 1 & 3/4 tsp of fine sea salt
- 1 & 1/2 cups of room temperature water
- 1/8 tsp ground nutmeg (if you don't like nutmeg, you could swap it for cinnamon or skip it altogether. It just adds the lightest touch of flavor)
- Splash of olive oil (optional)
Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil
By tulawdog
Put tofu pieces in a colander placed in the sink and let them drain at least 10 minutes
- Sauce Ingredients:
- 14 oz. firm or extra firm tofu
- 2 T + 1 T peanut oil (or any high smoke-point oil)
- 6-8 whole garlic cloves
- 6 thin Asian eggplants, cut into 1 inch slices
- 1 red bell pepper, cut into thin strips
- 1/2 cup thinly sliced green onion
- 3/4 cup Thai basil leaves (optional, but good; regular basil will also work here)
- 2 1/2 T soy sauce
- 1 1/2 T fish sauce (I like Three Crabs Fish Sauce; for vegan version use soy sauce instead or make your own vegan fish sauce.)
- 1 T fresh-squeezed lime juice
- 1 T Stevia In the Raw Granulated Sweetener, Splenda, or Sugar (use Stevia or Splenda for South Beach Diet)
- 1-2 T Sriracha Rooster Sauce (1 tablespoon was fairly spicy so only use 2 tablespoons if you really want it hot)
The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings
By tulawdog
1 Stovetop method: Place oil and chicken wings in a large wok or Dutch oven
- 3 quarts peanut or canola oil
- 4 pounds chicken wings, cut into drumettes and flats
- 8 tablespoons (1 stick) unsalted butter
- 1 cup Frank's RedHot Sauce
- Blue cheese dressing
- Celery sticks
Spicy Thai Beef with Coconut Rice
By tulawdog
First, get the rice going
- 1 1/4 cups basmati rice
- 1 14oz. can light coconut milk
- 3/4 cup water
- 1/2 teaspoon kosher salt
- 2 tablespoons plus 1 teaspoon soy sauce
- 2 tablespoons plus 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon canola oil
- 1/2 red bell pepper, thinly sliced and cut in half again
- 2 garlic cloves, finely minced
- 1/2 tablespoon red chile flakes
- 1 pound lean ground beef
- 1 cup fresh basil leaves
- lime wedges for serving
Slow-Cooked Bolognese Sauce
By tulawdog
Heat the olive oil in a dutch oven over medium heat
- 1 Tablespoon olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 2-3 cloves of garlic, minced
- 1-2 pounds ground beef
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk (whole or 2-percent)
- 1 cup white wine
- 2 28-ounce cans of whole peeled tomatoes, drained and finely chopped (juices reserved)
- 1 cup reserved tomato juices
Wild Mushroom Pasta Sauce
By tulawdog
Crumble the dried mushrooms into a glass bowl or measuring cup and pour the boiling broth over them
- 1 1/2 ounce package wild mushrooms
- 1 cup chicken, vegetable or beef broth, boiling
- 1 cup white wine
- 2 tablespoons butter, divided
- 3 8-ounce packages of white button or portobello mushrooms, washed and chopped
- 4 large shallots, minced
- 4 large cloves of garlic, minced
- 2 tablespoons chopped sage
- 3 tablespoons flour
- 1/2 cup chopped flat-leaf parsley
- Salt and fresh ground black pepper