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Recipes
Crunchy-Munchy Corn & Millet Bread
By tulawdog
The outside of this rustic-looking bread is crunchy and the inside is moist and soft, with a smattering of small bi...
- 2/3 cup plus 2 tablespoons whole-grain or stone-ground yellow cornmeal, divided
- 1/3 cup yellow corn grits or very coarse-grained uncooked polenta
- 1 cup boiling water
- 2 cups unbleached bread flour (see Note), plus more as needed
- 2/3 cup whole-wheat flour, preferably white whole-wheat (see Note)
- 5 tablespoons millet or sesame seeds, divided
- 2 tablespoons sugar
- 1 1/2 teaspoons table salt
- 3/4 teaspoon instant, quick-rising or bread-machine yeast
- 1/3 cup nonfat or low-fat plain yogurt
- 2 tablespoons corn oil, canola oil or other flavorless vegetable oil
- 3/4 cup ice water (see Tip), plus more as needed
Caprese Style Pizza Bites
By tulawdog
Once your pizza dough has risen , divide it into 16 pieces roll each into a ball press one tomato, one basil leaf, ...
- pizza dough {enough to make two small or 1 large pizza}
- pizza sauce
- 16 grape tomatoes
- fresh mozzarella in bite size pieces {about 3 per pizza bite}
- 16 basil leaves
- olive oil for brushing tops
- 1 - 2 tbsp grated Parmesan
Chicken Stuffed Shells with Monterrey Jack Cheese
By tulawdog
Preheat oven to 375. heat olive oil in large skillet
- 1 Box Jumbo Shells
- 1.5 LB Ground Chicken
- Salt and Pepper to taste
- 2 TBS Olive Oil
- 1 t basil
- 1 t parsley
- 1 t garlic powder
- 1 Tbs tomato paste
- 1 Med. Onion, minced
- 1 Tbs Tomato Sauce
- 1 Tbs Brown Sugar
- 6 oz Shredded Monty Jack Cheese
- Butter
Fresh Southern Clams with Pasta
By tulawdog
Melt butter Add flour and cook a few minutes Gradually add strained reserved cooking liquor and stir continuously
- 32 pasta or small grade New Zealand Clams (I think you can use any small clams)
- 1 tablespoon olive oil
- 1/4 cup white wine e.g Reisling or Chenin Blanc
- 2 tablespoons chopped parsley
- 250 g (8 oz) of pasta e.g Linguine, Pasta Shells,
- 1 tablespoon of butter
- 2 tablespooons flour
- Reserved cooking liquor and water to make 1 1/4 cups
- Freshly ground black pepper
- 1/4 cup of cream
- Southern Scallops can be substituted for the clams. Use 24 1/2 shell Southern Scallops and cook scallops for 4 seconds only.
Greek-Style Grilled Chicken With Oregano, Garlic, Lemon, and Olive Oil Recipe
By tulawdog
Grate 2 teaspoons zest from 1 of the lemons into a large bowl with a lemon zester or microplane grater
- 3 whole lemons
- 5 medium cloves garlic, minced (about 4 teaspoons)
- 3 tablespoon minced fresh oregano
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 whole chicken, 3 1/2 to 4 pounds
- DIRECTIONS
Oatmeal Raisin Cookies - Keller
By tulawdog
) Sift the flour, cinnamon, baking soda, and salt into a medium bowl
- 144 grams (1 cup + 1 tsp) all-purpose flour (I used 1/2 WW pastry flour)
- 7.7 grams (1 tbsp) ground cinnamon
- 1 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 140 grams (1/2 cup + 3 1/2 tbsp lightly packed) dark brown sugar
- 69 grams (1/4 cup + 11/2 tbsp) granulated sugar
- 5.5 oz unsalted butter, at room temperature
- 62 grams eggs (about 1 extra-large egg)
- 2 tsp pure vanilla extract
- 155 (2 cups) old-fashioned rolled oats
- 1 cup (give or take) mixed raisins/dried fruit/chocolate
Scalloped Potatoes with Goat Cheese and Herbes de Provence
By tulawdog
Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish
- 1 1/2 * 1 1/2 cups whipping cream
- 1 1/2 * 1 1/2 cups canned chicken broth
- 1 * 1 cup dry white wine
- 1/2 * 1/2 cup minced shallots
- 1 * 1 tablespoon minced garlic
- 4 * 4 teaspoons herbes de Provence*
- 3/4 * 3/4 teaspoon salt
- 1 * 1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
- 4 * 4 pounds russet potatoes, peeled, thinly sliced
- * *A dried herb mixture available at specialty foods stores and some supermarkets.
Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese
By tulawdog
Position rack in top third of oven and preheat to 400°F
- 5 * 5 ounces crumbled blue cheese (such as Stilton, Gorgonzola or Maytag blue; about 1 1 /2 cups), room temperature
- 2 1/2 * 2 1/2 cups whipping cream
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 1 1/2 * 1 1/2 tablespoons butter
- 1 * 1 pound mixed fresh wild mushrooms (such as chanterelle, morel, portobello, stemmed shiitake, oyster, crimini or hedgehog), thickly sliced - can use button
- 1 1/2 * 1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
- 2 * 2 pounds Yukon Gold potatoes, peeled, very thinly sliced into rounds
Maple Bourbon Pecan Ice Cream
By tulawdog
Make the ice cream base: In a medium, heavy-bottomed saucepan, combine the maple syrup, half and half and fine sal...
- Ice Cream Base:
- 3/4 cup maple syrup (preferably grade B)
- 1 cup half and half (or whole milk)
- 1/8 teaspoon fine sea salt
- 4 egg yolks
- 1 1/2 cups heavy cream
- 3 tablespoons bourbon whiskey (such as Bulleit)
- 1 teaspoon vanilla extract
- Salty Candied Pecans:
- 1 cup pecans, toasted, cooled, and broken into quarters or sixths
- 1/4 cup sugar
- 1 teaspoon corn syrup
- 1 teaspoon butter
- 1/2 teaspoon flaky salt (such as Malden)
Rainbow Chard with Pancetta
By tulawdog
First, get a pot of water boiling on the stove
- 5 cups Rainbow or Swiss Chard, washed, stems removed
- 3/4 cup chopped pancetta (or bacon, if you'd like)
- 3 cloves garlic, minced
- salt and pepper to taste
- 1 teaspoon olive oil