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Recipes
Homemade Jello
By tulawdog
To begin, you’ll want to “bloom” the gelatin in a bit of cool or room-temperature fruit juice, to ensure a sm...
- 1 3/4 cups 100% fruit juice, divided
- 1/4 cup boiled water
- 1 tablespoon grass-fed gelatin
Buttery Garlic Parmesan Chicken Recipe
By tulawdog
Season the chicken with a little salt and black pepper
- 1 1/2 lbs chicken thighs, skin-on and deboned
- Salt
- Ground black pepper
- 3 tablespoons melted butter
- 20 cloves garlic, peeled and gently smashed
- 1/4 cup white wine, beer, or champagne
- 1/4 cup water
- Pinch of cayenne pepper
- 1 tablespoon Italian Parsley
- 1/3 cup Parmesan cheese
Roasted Blackberry and Brie Bruschetta
By tulawdog
Wash and dry blackberries and spread on a baking sheet lined with parchment paper
- 2 cups fresh blackberries
- drizzle olive oil, sprinkle sea salt
- one baguette
- 4 about 4 ounces brie cheese
shrimp dumplings
By tulawdog
1. Take 1/2 lb.of shrimp and mince fine in a food processor
- 1 (12oz) package wonton wrappers
- Mix
- 1 lb peeled and deveined medium shrimp, washed and dried
- 2 tbsp minced fine carrots
- 2 tbsp minced fine green onions
- 1 tsp minced fresh ginger
- 2 tbsp oyster sauce
- 1/4 tsp sesame oil
- Sauce
- 1 cup soy sauce
- 1 oz. white vinegar
- 1/2 tsp chili paste
- 1 oz. sugar
- 1/2 tsp minced fresh ginger
- sesame oil
- 1 cup water
- 1 tbsp cilantro leaves
Lemon-Oregano Leg of Lamb
By tulawdog
In a small bowl combine the olive oil, garlic, lemon zest, oregano, salt, and red pepper
- 1/3 cup lemon-infused olive oil, or plain extra-virgin olive oil
- 5 garlic cloves, chopped
- 1 tablespoon very finely grated Meyer lemon zest
- 2 teaspoons dried oregano
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper
- 4 pounds boneless leg of lamb, tied
Classic French Bread
By tulawdog
Starter 1. Mix all ingredients together in a medium-sized bowl
- For the starter:
- 1 and 1/2 cups flour
- 3/4 cup warm water (about 110 degrees F)
- 2 and 1/4 tsp. (1 packet) active dry yeast
- For the dough:
- 1 and 1/2 cups flour
- 1 Tbsp. salt
- 1/3 cup room temperature water
- bread starter from the night before
SAUTÉED GREEN BEANS WITH GARLIC AND HERBS
By tulawdog
Combine butter, garlic, and thyme in small bowl; set aside
- 1 tablespoon unsalted butter, softened
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon olive oil
- 1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
- Salt and ground black pepper
- 1/4 cup water
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
ENDIVE SALAD with BACON, AVOCADO and GORGONZOLA
By tulawdog
To make the pear chiffon dressing: combine the pear, green onion, vinegar, water, mustard and sea salt in a blender...
- 1 fresh pear, peeled, cored and chopped
- 1/2 teaspoon green onion, white part only
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 3 tablespoons canola oil
- fresh ground pepper, optional
- 16 oz. Belgian endives, cleaned, cored and chopped
- 1 1/2 ripe avocados, seeded, peeled and chopped
- 2 strips cooked bacon, crumbled
- 2 oz. Gorgonzola cheese, crumbled
- 1 small shallot, peeled and finely minced
PASTA WITH CREAMY MUSHROOM SAUCE
By tulawdog
- Put mushrooms, garlic and parsley in a food processor and run for a minute or two until everything is chopped int...
- freshly cooked pasta
- 200 g/7 oz mushrooms, cremini, Portobello or common button mushrooms
- 1/2 clove of garlic
- a small bunch of parsley
- 100 ml/0,42 cup fresh cream
- salt
- white pepper
- butter or extra-virgin olive oil
Lemon Curd
By tulawdog
1. Peel and juice the lemons
- Ingredients
- 3 or 4 lemons
- 3/4 cup sugar
- 8 tablespoons unsalted butter (1 stick), cut into pieces
- 5 large egg yolks
- 1/4 teaspoon salt
- Equipment
- Vegetable peeler
- Citrus juicer
- Food processor (see Recipe Notes)
- Small sauce pan (1- to 2-quarts)
- Heat-proof spatula
- Instant-read or candy thermometer (optional)
- Whisk
- Strainer
- Jar for storage