Tulawdog's profile page
Recipes
Roasted Cabbage with Bacon
By tulawdog
Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to partiall...
- 1 head green or Savoy cabbage, outer leaves removed
- Olive oil
- Coarse kosher salt and freshly ground black pepper
- 4 slices thick bacon, 6 to 8 ounces
Chicken Mushroom Stew
By tulawdog
Heat 1 tablespoon olive oil in a Dutch oven or a large pan over medium-high heat and add the chicken
- 1 lb. chicken breast, boneless, skinless, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 1 leek, halved lengthwise and thinly sliced (white and light green part only)
- 1 stalk celery, diced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 3 cloves garlic, minced
- 1 lb. button mushrooms, rinsed and sliced
- 1/4 cup red wine
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons water
- 1 tablespoon cornstarch
- salt and freshly ground black pepper, to taste
- chopped parsley, for garnish
Veal Chops with Mushrooms
By tulawdog
Season the chops with salt, pepper, dust with flour and brown in the olive oil and 1 tbsp of the butter, about 3 mi...
- 4 veal chops
- Salt and pepper
- Flour
- 1 tbsp olive oil
- 2 tbsp butter
- 1 pound crimini mushrooms, sliced
- 1 shallot, thinly sliced
- 1/4 cup Chablis
- 1/4 cup chicken broth
- 2 tbsp chopped parsley
Ultra-Crispy Slow-Roasted Pork Shoulder
By tulawdog
1 Adjust oven rack to middle position and preheat oven to 250°F
- 1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds total
- Kosher salt and freshly ground black pepper
Creamy Sausage Zucchini Noodles Recipe
By tulawdog
Prepare to cook by slicing the sausages, spiralizing the zucchini and slicing the spring onion leaves In a pan at ...
- 2 large zucchini
- 2 Paleo sausages
- 100 ml coconut milk( from the top of the can)
- 1 cup spinach
- 2 tablespoons lemon juice
- half a cup sliced spring onion leaves or shallots leaves
- pinch of turmeric
- half a teaspoon dried basil
- 1 or 2 tablespoons cooking oil of choice
- Black pepper for seasoning or other herbs of your choice
- Salt to taste
Pasta with Sausage, Artichokes and Sun-Dried Tomatoes
By tulawdog
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat
- 1/2 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
- 1/2 pound Italian sausage
- 8 oz. artichoke hearts, quartered
- 2 large cloves garlic, minced
- 1 1/4 cup chicken broth
- 8 oz. short cut pasta
- 1/4 cup Parmesan cheese, plus more for garnish
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 8 oz. mozzarella, cubed
- salt and freshly ground pepper
No-Knead Peasant Bread
By tulawdog
In a large bowl, whisk together the flour, salt, sugar, and instant yeast
- Makes two 14-ounce loaves
- 4 cups (512 grams) unbleached all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant yeast
- 2 cups lukewarm water, made by mixing 1/2 cup boiling water with 1 1/2 cups cold water
- Softened unsalted butter, for greasing
Buttermilk Pancakes
By tulawdog
Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside
- 2 1/2 cups flour
- 2 tablespoons sugar
- 1 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs, separated
- 2 cups buttermilk
- 1/2 cup milk
- 10 tablespoons unsalted butter, melted and cooled
- Canola or peanut oil for frying
Sour Cream Enchiladas
By tulawdog
Preheat oven to 375 degrees
- 12 * 12 whole Corn Tortillas
- * Canola Oil, For Frying
- 1 * 1 can (20 Ounce) Enchilada Sauce
- 2 * 2 cups Sour Cream
- 3 * 3 cups Sharp Cheddar Cheese, Grated
- 1 * 1 cup Sliced/chopped Green Onions
- 1/2 * ½ teaspoons Ground Cumin
- 1/4 * ¼ teaspoons Cayenne Pepper
Slow Cooker Peppered Beef Shank in Red Wine
By tulawdog
Heat a wide, deep skillet over medium high heat
- 2 to 2 1/2 pounds beef crosscut shank, fat trimmed away
- Kosher salt and freshly ground black pepper
- Vegetable or peanut oil
- 10 to 12 cloves garlic, peeled and roughly chopped
- 2 medium yellow onions, peeled and roughly chopped
- 1 large stalk celery, roughly chopped
- 1 bay leaf
- 1 rosemary sprig
- 750 ml bottle inexpensive red wine, such as Charles Shaw Cabernet Sauvignon
- 4 cups beef broth
- 2 tablespoons balsamic vinegar