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Recipes
Simple One-Skillet Chicken Alfredo Pasta
By tulawdog
Cut the chicken breasts into 1-inch pieces
- 1 1/2 pounds boneless, skinless chicken breasts
- Kosher or coarse salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 4 cups chicken broth, preferably low-sodium
- 1 pound penne rigate or ziti pasta (see Recipe Note)
- 1 1/2 cups heavy (whipping) cream or half-and-half, warmed
- 1 cup freshly grated Parmesan, plus more for serving
- 1/4 cup chopped fresh flat-leaf parsley (optional)
Cheesecake ice cream with blackberry lemon swirl
By tulawdog
Start by making the blackberry lemon swirl: combine blackberries, sugar, lemon juice and zest in a small nonreactiv...
- Blackberry lemon swirl:
- generous ½ cup blackberries, fresh or frozen – I used frozen, unthawed
- ½ cup (50g) caster sugar
- 1 ½ tablespoons lemon juice
- finely grazed zest of 1 lemon
- ¼ cup (60ml) water
- 1 tablespoon corn starch
- Cheesecake ice cream:
- 112 g (4oz) cream cheese, room temperature
- 1 cup (200g) caster sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup (180ml) whole milk
- 2 teaspoons lemon zest
- 1 ½ cups (360ml) heavy cream
Zhurou Chao Mogu (Pork and Mushroom Stir-Fry) Saveur
By tulawdog
Make the sauce: Whisk together stock, sherry, soy sauce, oyster sauce, cornstarch, oil, and sugar in a small bowl;...
- INGREDIENTSFOR THE SAUCE:
- 6 tbsp. chicken stock
- 3 tbsp. dry sherry
- 3 tbsp. soy sauce
- 1 1/2 tbsp. oyster sauce
- 1 tbsp. cornstarch
- 1 tbsp. toasted sesame oil
- 3/4 tsp. sugar
- FOR THE STIR-FRY:
- 12 oz. pork tenderloin, very thinly sliced crosswise
- 3 tbsp. cornstarch
- 1 tbsp. dry sherry
- 1/4 tsp. kosher salt
- 1/4 tsp. ground white pepper
- 1 egg whiteCanola oil, for frying
- 8 oz. shiitake mushrooms, thickly sliced
- 1/2 cup sliced water chestnuts
- 2 cubanelle peppers, seeded and cut into 1 1/2″ pieces
- 2 red bell peppers, seeded and cut into 1 1/2″ pieces
- 4 cloves garlic, minced
- 1 1″ piece ginger, minced
- Cooked rice, for serving
BRIOCHE BREAD ROLLS RECIPE
By tulawdog
In a large mixing bowl (of stand mixer), combine yeast, 2 tsp sugar and milk
- 3/4 c warm milk
- 1 T yeast
- 1/4 c + 2 tsp sugar
- 4 c flour
- 5 large eggs
- 2 sticks of chilled butter, sliced thinly
- dash of salt (if using unsalted butter)
- optional: 1 tsp + 1 egg (egg wash)
Baby Bok Choy with Shiitake Mushrooms
By tulawdog
1. Soak mushrooms in warm water for 20 minutes until softened
- 4 stalks baby bok choy, stems chopped
- 4 large dried shiitake mushrooms
- 2 garlic cloves, sliced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 3/4 tablespoon sugar
Roasted Vegetable Stacks with Basil Pesto
By tulawdog
Preheat the oven to 425 degrees F
- Pesto:
- 1 eggplant, trimmed and sliced crosswise 1/2-inch thick
- 1 zucchini, trimmed, halved crosswise, and sliced lengthwise 1/4-inch thick
- 1 yellow squash, trimmed, halved crosswise, and sliced lengthwise 1/4-inch thick
- 1 red pepper, cored, seeded, and cut into thirds
- 4 cremini mushrooms, quartered
- extra-virgin olive oil, for drizzling
- kosher salt and freshly ground black pepper
- fresh mozzarella, sliced
- 1 packed cup fresh basil leaves
- 2 tablespoons toasted pine nuts
- 1 small garlic clove
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly grated parmesan cheese
- kosher salt and freshly ground black pepper
French Fries
By tulawdog
Step 1: Prep Fill a large bowl with ice water
- 4 Idaho potatoes, big, long ones
- 2 quarts or more peanut oil to fill fryer (or pot)
- Table salt
Angel Hair Pasta with Shrimp and Lemon Cream Sauce Recipe
By tulawdog
1 Bring a large pot of salted water to a boil
- 3/4 cup heavy whipping cream
- 1/4 cup chicken stock or clam juice
- 3 Tbsp lemon juice
- 3/4 pound angel hair pasta (also called capellini)
- Salt and black pepper
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup chopped parsley
- 1/4 cup chopped chives
- Zest of a lemon
- 1/2 cup freshly grated parmesan cheese
Cajun Chicken Pasta - PW
By tulawdog
Cook pasta according to package directions
- 3 * 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
- 3 * 3 teaspoons Cajun Spice Mix, More To Taste
- 1 * 1 pound Fettuccine
- 2 * 2 Tablespoons Olive Oil
- 2 * 2 Tablespoons Butter
- 1 * 1 whole Green Bell Pepper, Seeded And Sliced
- 1 * 1 whole Red Bell Pepper, Seeded And Sliced
- 1/2 * 1/2 whole Large Onion, Sliced
- 8 * 8 oz Button Mushrooms, Sliced
- 3 * 3 cloves Garlic, Minced
- 4 * 4 whole Roma Tomatoes, Diced
- 2 * 2 cups Low Sodium Chicken Broth
- 1/2 * 1/2 cups White Wine
- 1 * 1 cup Heavy Cream
- * Cayenne Pepper To Taste
- * Freshly Ground Black Pepper, To Taste
- * Salt To Taste
- * Chopped Fresh Parsley, To Taste
Beef and Dark Beer Chili
By tulawdog
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes
- # 1 1/2 tablespoons ground cumin
- # 1 tablespoon ground coriander
- # 5 pounds ground chuck
- # 2 tablespoons canola oil
- # 2 1/2 pounds onions, coarsely chopped
- # 1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
- # 1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
- # 2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
- # 7 tablespoons chili powder
- # 2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
- # 2 28-ounce cans crushed tomatoes with added puree
- # 2 15-ounce cans kidney beans, drained
- # 1 12-ounce bottle dark beer (such as stout)
- # Sour cream
- # Chopped green onions
- # Coarsely grated extra-sharp cheddar cheese