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Recipes
Butternut Squash And Sage Cream Sauce
By tulawdog
Preheat oven to 425 degrees
- 1 2-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 8 large sage leaves
- 1/3 cup minced shallots
- 1 cup low-sodium chicken stock
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup heavy cream
- Kosher salt
- Freshly ground black pepper
Honey Butter Pork Tenderloin
By tulawdog
Preheat oven to 375 degrees
- 4 tbs butter
- 2 tbs honey
- 1 1/2 pounds pork tenderloin, trimmed
- 1/2 tsp Cajun seasoning
- 1/2 tsp black pepper
- 1/4 cup water
Dry-Fried Pork With Zucchini
By tulawdog
1 Heat the wok over high heat until lightly smoking
- 5 tablespoons peanut or vegetable oil
- 1 medium-sized zucchini, about 8 ounces, split in half lengthwise and cut into 1/4-inch slices
- 1 pound thinly sliced country-style pork spare ribs or sirloin cutlets
- 8 to 12 dried Chinese red chilis
- 3 scallions cut into 1-inch segments
- 1 1/2 teaspoons whole sichuan peppercorns
- 2 tablespoons Sichuan chili bean paste
- 1 1/2 tablespoons Shaoxing rice wine, sherry, or vermouth
- 1 teaspoon soy sauce
- Kosher salt
- 2 teaspoons sesame oil, chili oil, or a combination
Coffee Heath Bar Crunch Ice Cream
By tulawdog
In a large bowl, beat the eggs until frothy
- 2 large eggs
- 3/4 cup sugar
- 2 cups whipping cream
- 1 cup milk
- 3 tablespoons cofee, divided use
- 6 1.4 ounce Heath bars
Bacon & Blue Dip
By tulawdog
Cook the bacon pieces in a medium fry pan over medium heat until crispy
- 6 strips of bacon, rough chopped
- 2 green onions
- 8 oz. cream cheese, softened
- 7 oz. plain Greek yogurt
- 1/2 cup crumbled blue cheese or 4 oz. St. Agur cheese
- 1/4 tsp. Worcestershire sauce
Moo Goo Gai Pan Recipe
By tulawdog
In a bowl, prepare the marinade
- Marinade:
- 10 oz chicken breast fillet, cut into 1/8-inch thick slices
- 1/3 cup oil
- 2-3 cloves garlic, peeled and minced
- 1/4 cup mixed vegetables (snow peas/sugar snap peas and carrots)
- 1 cup mixed mushrooms (button mushroom, thickly sliced and straw mushroom)
- Salt and sugar as per taste
- 1 egg white
- A pinch of ground white pepper
- 1/2 teaspoon salt
- White Sauce:
- 1/4 cup chicken broth
- 1 tablespoon light soy sauce
- 1/4 teaspoon sesame oil
- 1/2 tablespoon sugar
- 3 dash of ground white pepper
- 1 tablespoon Shaoxing wine, or any Chinese cooking wine
- 1 teaspoon cornstarch
Andouille Sausage + Jerk Shrimp and Cheddar Grits
By tulawdog
For the Cheddar Grits In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to lo...
- 1/2 pound deveined and shelled shrimp
- 2 teaspoons McCormick Jerk seasoning
- 1/2 package of Johnsonville Andouille Sausage, sliced
- 2 teaspoons olive oil
- 2 cups chicken broth
- 1/2 cup yellow corn grits
- 2 ounces reduced fat cream cheese
- 1 cup shredded sharp cheddar cheese
- 2 green onion stalks, chopped
- salt and pepper to taste
Homemade Italian Beef
By tulawdog
Adjust oven rack to lower-middle position and preheat to 450°F
- 3 pounds beef necks, or other meaty beef bones like beef shin
- 2 pounds oxtails
- 1 medium onion, chopped (about 1 cup)
- 1 medium carrot, chopped (about 3/4 cup)
- 4 medium cloves garlic, peeled and left whole
- 2 bay leaves
- 10 black peppercorns
- 4 cloves
- 1/2 to 1 teaspoon salt
- 2 green bell peppers
- 8 Italian rolls
- 2 pounds thinly sliced roast beef (see note above)
Fig and Blue Cheese Savouries
By tulawdog
1. Heat the oven to 350°F
- 1 cup all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 4 ounces blue cheese, crumbled
- Freshly ground black pepper
- 3 About 3 tablespoons fig preserves
Slow-Cooker Red Beans and Rice
By tulawdog
1. Combine first 8 ingredients and 7 cups water in a 4-qt
- 1 pound dried red beans
- 3/4 pound smoked turkey sausage, thinly sliced
- 3 celery ribs, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 sweet onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon Creole seasoning
- Hot cooked long-grain rice
- Hot sauce (optional)
- Garnish: finely chopped green onions, finely chopped red onion