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Recipes
Rosemary-Lemon White Bean Dip
By tulawdog
1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt
- 2 cups cooked white beans, like cannelini, drained but moist
- 1 to 3 cloves garlic, peeled
- Salt and freshly ground black pepper to taste
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 2 teaspoons minced fresh rosemary
- Grated rind of 2 lemons
Clasic Margherita Pizza, with Prosciutto di Parma
By tulawdog
Peel the tomatoes and cut vertically into crescent-shaped strips
- 1 pizza shell (see Pizza Basics for recipe, procedure, etc.)
- 5 medium plum tomatoes
- 1 clove garlic, minced
- 4 oz buffalo milk mozzarella, sliced
- 1 oz Parmeggiano Reggiano, shredded
- 3 oz best quality Italian prosciutto, sliced paper thin
- 4 medium sprigs oregano
- olive oil, salt, hot sauce to taste
- corn meal for the peel
Spicy Stir-Fry Chicken And Asparagus
By tulawdog
Cut the chicken in one-inch cubes
- 1 pound boneless chicken breast
- 1 egg white
- 1 tablespoon cornstarch
- Coarse salt to taste
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon soy sauce
- 1/2 cup chicken stock (preferably homemade)
- 6 tablespoons peanut or vegetable oil
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 scallions, sliced
- 3/4 pound asparagus, sliced on the bias in 1 1/2-inch pieces
- 1 tablespoon chili paste
- 1 teaspoon sesame oil
- 2 tablespoons fresh coriander leaves
Asparagus Carbonara
By tulawdog
1. In a large bowl, beat together the eggs and cheese
- 2 large eggs
- 2/3 cup grated Parmesan cheese
- 3/4 pound spaghetti
- 1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 5 slices bacon, coarsely chopped
- 3 cloves garlic, finely chopped
- 1/4 cup dry white wine
- Salt and pepper
Friday Night Slow-Cooked Brisket and Onions
By tulawdog
Unfold the brisket and cut into two equal pieces that will fit in your saute skillet or cast iron pan
- 3-4 pound beef brisket, ideally local and grass-raised
- Olive oil
- Salt and pepper
- 2 large onions
- 6 cloves garlic, minced
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
BREAKFAST STRATA WITH SAUSAGE, MUSHROOMS, AND MONTEREY JACK
By tulawdog
1. Adjust oven rack to middle position and heat oven to 225 degrees
- 8 - 10 slices supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces)
- 3 tablespoons unsalted butter, softened
- 8 ounces bulk breakfast sausage, crumbled
- 3 medium shallots, minced (about 1/3 cup)
- 8 ounces white button mushrooms, cleaned and quartered
- Salt and ground black pepper
- 1/2 cup medium-dry white wine, such as Sauvignon Blanc
- 6 ounces Monterey Jack cheese, grated (about 1 1/2 cups)
- 6 large eggs
- 1 3/4 cups half-and-half
- 2 tablespoons minced fresh parsley leaves
Chipotle Beef for Tacos
By tulawdog
Preheat oven to 350 degrees
- 2-3 chipotle chiles in adobo, finely chopped
- 1/2 cup ketchup
- 1/2 tablespoon tomato paste
- 6 garlic cloves, chopped
- 2 teaspoons oregano
- 1/2 teaspoon chili powder
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 (3 pound) boneless beef chuck roast, trimmed of excess fat
Dinner Rolls – No Kneading - Pioneer Woman
By tulawdog
Prep Time: 4 Hours Cook Time: 20 Minutes Difficulty: Easy Pour 4 cups of milk into a stock pot or Dutch ove...
- 4 * 4 cups Milk
- 1 * 1 cup Sugar
- 1 * 1 cup Vegetable Oil
- 9 * 9 cups Flour
- 2 * 2 packages (4 1/2 Tsp.) Active Dry Yeast
- 1 * 1 teaspoon (heaping) Baking Powder
- 1 * 1 teaspoon (scant) Baking Soda
- 2 * 2 Tablespoons Salt
Simple Beef Enchiladas
By tulawdog
1. Preheat oven to 350 degrees F
- 1 pound lean ground beef
- 1 1/2 cups diced onion
- 1 1/2 cups (about 2 medium) finely diced zucchini
- 12 corn tortillas, heated or fried in oil to soften
- 2 1/2 cups enchilada sauce, canned or homemade
- 3 cups cheddar- jack shredded cheese
- Serve as desired with: shredded lettuce, avocado, cilantro, sour cream
Guinness Chocolate Cupcakes with Baileys Irish Buttercream ►
By tulawdog
Preheat oven to 350°F. Line 24 cupcake cups with liners
- 1 cup Guinness
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream (I used light)
- Baileys Irish Buttercream
- 3 to 4 cups confections sugar (I used about 3.5 cups)
- 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
- 3 to 4 tablespoons Baileys Irish Cream (I used 3 tbsp Bailey's and 1 tbsp milk to get it to the right consistency)