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Recipes
Braised Beef Ribs
By tulawdog
Preheat your oven to 325 Heat a cast iron skillet (ideally or any oven safe pan/pot) over high heat and add the ol...
- 1 tbsp Extra virgin olive oil
- 1 kg (2.2 lb) Beef Back Ribs, cut into 2 inch pieces (one bone per piece)
- 1 Small onion, peeled and sliced in half
- 1 tbsp tomato paste
- 2 Cups red wine
- 1 Cup sodium reduced beef stock
- Salt
- Pepper
Raspberry Swirl White Chocolate Ice Cream
By tulawdog
To make the raspberry swirl: Combine all of the ingredients in a bowl (if you're using frozen berries, let them tha...
- Raspberry Swirl
- 1 1/2 cups raspberries, fresh or frozen
- 3 tablespoons sugar
- 1 tablespoon vodka
- Ice Cream
- 8 oz white chocolate, finely chopped
- 1 cup whole milk
- 2/3 cup sugar
- pinch salt
- 5 large egg yolks
- 2 cups heavy cream
Slow Cooker Chicken Tikka Masala
By tulawdog
In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain y...
- 5 boneless, skinless chicken breast halves, cut into 1 inch pieces
- 1/2 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 Tbsp freshly, finely grated ginger
- 1 jalapeno, stemmed, sliced in half and seeds removed
- 1 (29 oz) can tomato puree (I recommend Contadina Brand)
- 1 1/2 cups plain yogurt
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 2 Tbsp Garam Masala
- 1 Tbsp cumin
- 1/2 Tbsp paprika
- 2 tsp salt, or to taste
- 3/4 tsp cinnamon
- 3/4 tsp freshly ground black pepper
- 1-3 tsp cayenne pepper*
- 2 bay leaves
- 1 cup heavy cream
- 1/2 tbsp cornstarch
- Prepared Long Grain White Rice or Basmati Rice
- Chopped cilantro, for serving
Kale & Artichoke Soup
By tulawdog
In a large pot or Dutch oven, sauté onion in olive oil until it begins to turn transluscent
- 2 tablespoons garlic-infused olive oil (such as Devo)*
- 1 large yellow onion, chopped
- 1/2 white sweet potato or 1 red potato, chopped into 1/2” pieces
- 2 cups artichoke hearts**
- 32 ounces chicken broth
- 1 cup unsweetened almond milk
- 2 cups tightly packed kale leaves, stems discarded
- Pinch cayenne pepper
- Pinch nutmeg
- Salt to taste
Shrimp Dumplings
By tulawdog
For the wrappers: Add 2 cups of flour to a large bowl
- For the filling:
- For the wrappers: (makes about 33 wrappers)
- 2 cups all purpose flour (about 10.5 ounces/300 grams), more for dusting
- 1/2 teaspoon salt
- 2/3 cup hot water
- 12 ounces (340 grams) raw shrimp
- 10 ounces (280 grams) green cabbage
- 4 ounces (110 grams) fresh mushroom caps, stems removed (shiitake, button, or crimini)
- 1/2 small onion
- 1 teaspoon minced garlic
- 1 teaspoon finely grated ginger (or juiced)
- 1 tablespoon all-purpose flour
- 1 teaspoon soy sauce
- 2 teaspoons sesame oil
- salt to taste (about 1/4 teaspoon)
- Dipping Sauce:
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch of black pepper
- pinch of red pepper flakes (gochugaru)
PENNE WITH GORGONZOLA TOMATO SAUCE
By tulawdog
1. Heat oil in heavy large skillet over medium heat
- 3 * 3 tablespoons olive oil
- 1 * 1 medium onion, chopped
- 4 * 4 garlic cloves, chopped
- 1 * 1 14 1/2-ounce can Italian plum tomatoes, drained, chopped
- 1/2 * 1/2 cup chopped fresh basil or 1 tablespoon dried, crumbled
- 1/2 * 1/2 cup (1 stick) butter, room temperature
- 6 * 6 ounce Gorgonzola cheese
- 1 * 1 pound penne pasta
- 1 * 1 cup freshly grated Romano or Parmesan cheese
Fettucini with Chipotle Cream Sauce and Bacon Wrapped Shrimp
By tulawdog
Chipotle Cream Sauce 1
- Chipotle Cream Sauce
- 1-1/2 * 1-1/2 c. milk
- 1-1/2 * 1-1/2 c. heavy cream
- 1 * 1 c. aged parmesan, shredded (or other hard, sharp cheese such as Irish Cheddar or Asiago)
- 3 * 3 tbs. butter
- 6 * 6 egg yolks
- 1/4 * 1/4 tsp. chipotle powder (add more to taste)
- 1 * 1 c. frozen peas
- 1 * 1 c. mushrooms, sliced
- * (4) cloves garlic, chopped
- 1 * 1 tbs. olive oil
- * salt and pepper
- * fettucini, prepared al dente
- Bacon Wrapped Shrimp
- 2 * 2 dozen shell-on shrimp, peeled
- 6 * 6 slices center cut bacon, cut in fourths
- 1 * 1 tsp. seafood seasoning
- 2 * 2 tbs. butter
- * pinch of salt and pepper
Spicy Sauteed Fish with Olives and Cherry Tomatoes
By tulawdog
Heat olive oil in heavy large skillet over medium-high heat
- 1/4 * 1/4 cup olive oil
- 2 * 2 pounds tilapia, red snapper, or orange roughy fillets
- 1/2 * 1/2 cup chopped fresh parsley
- 1/2 * 1/2 teaspoon dried crushed red pepper
- 4 * 4 cups cherry tomatoes, halved
- 1 * 1 cup Kalamata olives or other brine-cured black olives, chopped
- 6 * 6 garlic cloves, minced
Pasta ai Quattro Formaggi
By tulawdog
Heat cream in a small saucepan on the stove over low heat
- 1 * 1 pound Angel Hair Pasta
- 1/2 * ½ cups Grated Fontina Cheese
- 1/2 * ½ cups Grated Parmesan Cheese
- 1/2 * ½ cups Grated Romano Cheese
- 1/2 * ½ cups Goat Cheese (chevre)
- 2 * 2 Tablespoons Butter, Softened
- 1 * 1 cup Heavy Cream
- 1 * 1 whole Garlic Clove, Peeled
- 1/2 * ½ teaspoons Salt, More To Taste
- * Freshly Ground Black Pepper
- * Minced Fresh Parsley
Slow-Cooker Barbecue
By tulawdog
Make a spice rub. Use 1/4 cup of paprika, 2 tbsp
- First, buy a BIG piece of pork. Shoulder, butt, or even ribs if you want. I got a Boston pork butt that was about seven pounds. Cut the one big piece into several 3-inch chunks, and put those in your