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Recipes
Super-Thin Chocolate Brownies
By tulawdog
Preheat the oven to 325°F with a rack in the center position
- Nonstick cooking spray
- 1/2 pound (2 sticks) unsalted butter
- 9 ounces bittersweet chocolate, finely chopped, or 1 1/2 cups bittersweet or dark chocolate chips
- 1 1/2 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon instant espresso powder (optional but recommended)
- 1 teaspoon Kosher salt
- 1 cup all-purpose flour
Quick Steamed Flounder With Ginger-Garlic Mustard Greens
By tulawdog
1. Heat oils in a very large skillet
- 1 tablespoon vegetable or peanut oil
- 1 teaspoon toasted sesame oil, more for drizzling
- 3 garlic cloves, minced
- 1 1-inch-thick slice peeled fresh ginger root, minced
- 2 small bunches mustard greens, cleaned, stemmed and torn into pieces
- 1 tablespoon soy sauce, more for drizzling
- 2 flounder fillets, 12 ounces each
- Kosher salt and freshly ground black pepper.
Homemade French Baguettes
By tulawdog
In a medium bowl, combine the yeast and the lukewarm water and give it a good stir
- 2 1/4 cups (18oz) lukewarm water
- 1 tablespoon salt
- 6 cups (25 1/2oz) bread flour
- 2 (1/4oz) packs active dry yeast
- Egg wash for brushing
- Sesame seeds or poppy seeds to decorate your baguettes
Fried Green Tomatoes
By tulawdog
Cut your tomato into thick slices
- 1 green tomato
- 1 cup panko breadcrumbs
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. chives
- 1 cup flour
- 2 eggs, whisked
- oil for frying
bean and sausage soup
By tulawdog
1. Spray a large saucepan with nonstick spray and heat to medium-high heat
- 1 cup sliced carrots
- 1 cup chopped sweet onion
- 2 medium garlic cloves, minced
- 7 ounces turkey kielbasa halved lengthwise and cut into 1/2-inch pieces
- 4 cups fat-free, low-sodium chicken broth
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- Two 15.8-ounce cans Great Northern Beans, drained and rinsed
- One 6-ounce bag fresh baby spinach leaves
French Fries (Pommes Frites)
By tulawdog
Peel the potatoes and cut them lengthwise into slices 3/8 inch thick
- 2 lb. baking potatoes, each about 4 inches long
- Vegetable oil for deep-frying
- Sea salt, to taste
Korean Spicy Marinated Pork With Chilies and Kimchi
By tulawdog
In a food processor, combine gochujang, Asian pear, garlic, ginger, soy sauce, sesame oil, sugar, rice wine, and go...
- 1/3 cup gochujang (Korean chili paste; see note above)
- 1/4 cup chopped peeled Asian pear (see note above)
- 1 1/2 tablespoons minced garlic (about 6 medium cloves)
- 1 tablespoon minced peeled ginger (about one 1-inch knob)
- 1 tablespoon soy sauce
- 1 tablespoon toastes sesame oil
- 1 tablespoon sugar
- 1 tablespoon Asian rice wine
- 2 teaspoons gochugaru (Korean dried chili pepper flakes; see note above)
- 2 pounds pork shoulder, cut into thin strips
- 6 tablespoons vegetable or canola oil, divided
- 1 medium yellow onion, thinly sliced
- 2 scallions, white and light green parts only, thinly sliced
- 1 fresh Korean green chili pepper, stemmed and cut crosswise into 1/4-inch pieces (see note above)
- 1 packed cup drained kimchi
- Kosher salt
- Sesame seeds, for garnish
- Lettuce leaves and cooked medium-grain rice, for serving
- Directions
roasted sausage with squash and white beans
By tulawdog
pre-heat the oven to 425 degrees combine the squash, onion, garlic, salt, pepper, and chard, toss with the olive o
- 2 cups of diced butternut squash
- 1 onion, diced
- 2 cloves of garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
- 1 1/2 pounds fresh pork sausage links
- 1 bunch of rainbow chard
- 1 - 15 ounce can of white beans, drained and rinsed
- 1 cup of dry white wine
Green Beans with Lemon and Pine Nuts
By tulawdog
Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a c...
- 1 1/2 * 1 1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces
- 1/4 * 1/4 cup pine nuts, toasted
- 2 * 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 1/2 * 1 1/2 teaspoons finely grated fresh lemon zest
- 4 * 4 teaspoons extra-virgin olive oil
Speculoos-Swirl Skillet Brownie
By tulawdog
Melt the butter in an 8- or 9-inch cast iron skillet over a medium heat
- 8 tablespoons (4 ounces) butter
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons instant coffee, such as Nescafe (or espresso)
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup almond flour, sifted
- 1 cup semi-sweet chocolate chips
- 2 heaping tablespoons Speculoos spread (gluten-free, if needed)