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Recipes
zha jiang mian- northern chinese bolognese with home made noodles
By tulawdog
mix flour, water, and salt in a large bowl remove dough from bowl and knead until smooth and elastic, about 10 m
- -noodles-
- 31/2 cups all purpose flour
- 1/2 cup warm water
- 1 tsp salt
- -sauce-
- 3 cloves garlic, minced
- 1/2 cup of green onions, minced
- 11/2 lb ground pork
- 2 tbs vegetable oil
- 4 tbs huangdou jiang (or any of the other substitutes I listed)
- 1 tbs sugar
- 1 tsp cornstarch
- 1/8 cup water
- 1 medium cucumber
- 1 cup of bean sprouts
Pasta with roasted tomatoes, bacon & oregano breadcrumbs
By tulawdog
To make the roasted tomatoes, pre-heat the oven to 220°c and place the tomatoes in a roasting tray and add the gar...
- for the roasted tomatoes
- 500 g (17.64 ounces) cherry tomatoes
- 6 garlic cloves
- olive oil
- salt & pepper
- for the sauce
- 250 g (8.82 ounces) bacon (I would bump this up to 500g (17.64 ounces) because of the husband)
- 1 red onion, finely chopped
- 1 red chilli, de-seeded and finely chopped (optional)
- roasted tomatoes
- handful fresh basil, finely sliced
- juice of 1/2 lemon
- salt & pepper to taste
- for the breadcrumbs
- stale sourdough bread, blended in a food processor until you have small chunks
- 1/3 cup olive oil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- to serve
- 500 g (17.64 ounces) cooked pasta of your choice
- fresh basil leave
Chicken Picatta
By tulawdog
Rinse the chicken breasts under cold water and pat dry with paper towels
- 6-8 boneless, skinless chicken breasts, about 2 pounds total
- salt and pepper
- 1 1/2-2 cups all purpose flour
- 4 tablespoons vegetable oil
- 1 clove garlic, finely minced
- 1 cup low sodium, reduced fat chicken stock
- 2 lemons
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- 3 tablespoons unsalted butter
Homemade English Muffins
By tulawdog
In large microwave-safe measuring cup, microwave milk on high power until starting to simmer at edges, about 2 ½ m...
- 1 1/2 cup milk
- 1/4 cup cold butter, cubed
- 1 egg, beaten
- 1/4 cup plain yogurt
- 4 cups all purpose flour (or 2 cups whole wheat, 2 cups all purpose)
- 1 tbsp granulated sugar
- 2 1/4 tsp instant or rapid rise yeast
- 1 1/2 tsp salt
- Cornmeal, for dusting skillet
Cheesesteaks
By tulawdog
Prepare 4 sheets of foil and slice the hoagie rolls and set aside
- 4 hoagie rolls, sliced (We love the Publix hoagie rolls!)
- 1/2 green pepper, sliced
- 1 large white onion, cut in half and sliced thick
- 8 oz mushrooms, sliced
- 1.25-1.5 lbs beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces)
- salt & pepper
- 3 1/2 Tbsp salted butter
- 8 slices of cheese (Provolone or Muenster)
Cognac Mustard
By tulawdog
1. Put mustard seeds, 1/3 cup water, cognac, and vinegar in a bowl and stir to completely submerge seeds
- 6 tablespoons yellow mustard seeds
- 2 tablespoons brown mustard seeds
- 3 tablespoons cognac
- 2/3 cup white wine vinegar
- 1/4 cup light brown sugar
- 1 teaspoon salt
Roast Leg of Lamb with Tarragon-Mint Butter
By tulawdog
For herb butter: Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until ...
- Herb butter:
- 3/4 * 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 * 3 tablespoons chopped fresh tarragon
- 3 * 3 tablespoons chopped fresh mint
- 4 * 4 teaspoons tarragon vinegar
- 2 * 2 teaspoons coarse kosher salt
- For lamb:
- 1 * 1 6 1/2-pound leg of lamb with bone, well trimmed
- 1 * 1 tablespoon 1-inch-long very thin strips orange peel (orange part only)
- 2 * 2 tablespoons olive oil
- * Coarse kosher salt
- 2 * 2 cups dry red wine
- 1 1/3 * 1 1/3 cups low-salt chicken broth
- 2 * 2 teaspoons finely grated orange peel
- *
- * Fresh tarragon and mint sprigs (for garnish)
Hot Cross Buns
By tulawdog
To make the buns, whisk together the milk, vegetable oil, and ½ cup sugar in a medium pot
- Buns
- 2 cups Milk (I used Nonfat, but you can use whichever)
- 1/2 cup Vegetable Oil
- 1/2 cup + 3 tablespoons Sugar, Divided
- 1 package (2 1/4 teaspoons) Active Dry Yeast
- 4 cups + 1/2 cup All Purpose Flour, Divided
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 1/2 cup Small Dried Fruit (I used dried Blueberries and Cherries)
- 1 Egg White, For Egg-Wash
- 1 teaspoon Milk, For Egg-Wash
- Icing
- 1 Egg White
- 1 cup Powdered Sugar, More if needed
- 3 tablespoons Milk, More if needed
Hot Cross Buns
By tulawdog
To make the buns, whisk together the milk, vegetable oil, and ½ cup sugar in a medium pot
- Buns
- 2 cups Milk (I used Nonfat, but you can use whichever)
- 1/2 cup Vegetable Oil
- 1/2 cup + 3 tablespoons Sugar, Divided
- 1 package (2 1/4 teaspoons) Active Dry Yeast
- 4 cups + 1/2 cup All Purpose Flour, Divided
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 1/2 cup Small Dried Fruit (I used dried Blueberries and Cherries)
- 1 Egg White, For Egg-Wash
- 1 teaspoon Milk, For Egg-Wash
- Icing
- 1 Egg White
- 1 cup Powdered Sugar, More if needed
- 3 tablespoons Milk, More if needed
Chicken & Artichokes in Wine Sauce
By tulawdog
Cut the artichoke hearts in half lengthwise
- 2 cups artichoke hearts, frozen and thawed, or canned and drained
- 2 boneless skinless chicken breasts, about 1 pound
- 1 1/2 cups flour
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 2 cups dry yet mellow white wine, such as Chardonnay
- 1/2 lemon
- Flat-leaf (Italian) parsley, to garnish (optional)