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Recipes
Memphis-Style Barbeque Sauce
By tulawdog
In a saucepan, slowly sauté the chopped onion in butter until soft and just beginning to turn yellow
- •1 tablespoon butter
- •1/4 cup finely chopped onion
- •1 1/2 cups ketchup
- •1/4 cup chili sauce
- •3 t o 4 tablespoons brown sugar
- •3 to 4 tablespoons molasses
- •2 tablespoons prepared yellow mustard
- •1 tablespoon fresh lemon juice
- •1 tablespoon Worcestershire sauce
- •1 tablespoon liquid hickory smoke flavoring
- •1/2 teaspoon garlic powder or granulated garlic
- •1/2 teaspoon salt
- •1/2 teaspoon ground black pepper
- •1 teaspoon chili powder
- •dash cayenne pepper, or to taste
Cookies n Cream Ice Cream
By tulawdog
Combine the milk and cream in a saucepan over medium heat
- 1 cup whole milk
- 2 cups heavy whipping cream
- 6 egg yolks
- 1/2 cup sugar
- 1 Tbsp. vanilla extract
- 15-20 Oreo cookies, coarsely chopped
Green Olive and Goat Cheese Crostini
By tulawdog
Toast fennel seeds in small skillet over medium-high heat until fragrant, shaking skillet occasionally, about 1 mi...
- 1 * 1 teaspoon fennel seeds
- 1 * 1 cup (lightly packed) chopped pitted imported brine-cured green olives
- 2 * 2 tablespoons extra-virgin olive oil plus additional for brushing
- 1 * 1 tablespoon thinly sliced garlic chives or 2 garlic cloves, thinly sliced
- 1 * 1 tablespoon fresh orange juice
- 2 * 2 teaspoons chopped fresh thyme
- 1 1/2 * 1 1/2 teaspoons finely grated orange peel
- 16 1/2 * 16 1/2-inch-thick diagonal slices baguette
- 1 * 1 6-ounce log soft fresh goat cheese (cut into 16 rounds)
Chicken Parmesan Meatloaf Bites
By tulawdog
1. Preheat oven to 375°F
- 1 pound ground chicken
- 1 garlic clove, minced
- 1 small onion, diced
- 1 large egg
- 1/2 cup bread crumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup marinara sauce
- 1 teaspoon italian seasoning
- 1/2 teaspoon salt
Slow-Cooked Boeuf Bourguignon
By tulawdog
Warm a stainless steel or cast iron skillet over medium-high heat
- To serve:
- 8 ounces thick-cut bacon (5 to 6 slices), diced
- 2 1/2 to 3 pounds beef chuck roast, round roast, or other similar cut, cut into 1-inch cubes
- 2 cups good red wine, divided (see Recipe Notes)
- 2 medium yellow onions, thinly sliced
- 3 medium carrots, diced
- 3 whole stalks celery, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 to 4 sprigs fresh thyme
- 1 bay leaf
- 1 cup chicken or beef broth, plus more if necessary (see Recipe Notes)
- 1 pound white button mushrooms, sliced
- Chopped parsley, to garnish
- Cooked pasta
- Crusty baguette
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
By tulawdog
Prepare the lemons: Zest and juice the lemons
- For the dough:
- Makes 12 large breakfast rolls
- Lemons, for dough, filling, glaze, and garnish
- 3 large lemons, at room temperature
- 1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast
- 3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)
- 1/2 cup (1 stick) unsalted butter, very soft, plus 3 tablespoons more for roll assembly
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 large eggs
- For the sticky lemon filling:
- 1 cup sugar
- 1/4 teaspoon freshly-ground nutmeg
- 1/2 teaspoon powdered ginger
- For the lemon cream cheese glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
Apple-Goat Cheese Tarts
By tulawdog
Heat oven to 400°F. Have a large baking sheet ready
- 6 oz goat cheese
- box of 2 Puff Pastry, thawed as pkg directs
- 3 medium Granny Smith apples
- 2 Tbsp apple jelly, at room temperature
- 1 Tbsp sugar
Roast Beef Swiss Melt
By tulawdog
Thinly slice your roast beef and toss in the thickened braising liquid
- 4 slices of your favorite sandwich bread
- 2 slices Swiss cheese
- 8 oz thinly sliced roast beef au jus
- Coarse Grained Dijon mustard
- Horseradish
Lamb Loin Chops with Fresh Herbs & Cognac Butter Sauce
By tulawdog
Grab your lamb loin chops
- 3-4 Lamb loin chops
- kosher salt
- 1 Tbls. olive oil
- 2 tsp. fresh oregano, chopped
- 2 tsp. fresh tarragon, chopped
- 2 tsp. fresh parsley, chopped
- 2 Tbls. butter
- 1/4 cup cognac
- freshly cracked black pepper
ORECCHIETTE WITH CARAMELIZED TURNIPS, TUSCAN KALE, AND CRACKED PEPPER FROM 'THE VERMONT FARM TABLE COOKBOOK'
By tulawdog
Bring 6 quarts salted water to a boil in a large pot over medium-high heat
- Salt
- 1 pound orecchiette
- 1/4 cup canola oil
- 2 medium turnips, peeled and cut into 1/4-inch dice
- 1 pound Tuscan kale, stems and center ribs removed, roughly chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- Freshly cracked black pepper
- 8 tablespoons (4 ounces) unsalted butter
- 2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish