Tulawdog's profile page
Recipes
Oyster Sauce Vegetables in Garlic Oil
By tulawdog
(A) Garlic Oil 1. Heat up vegetable oil in a wok
- (A) Garlic Oil
- 3 - 3 tbsp vegetable oil
- 8 - 8 cloves garlic, finely chopped
- (B) Oyster Sauce Mixture
- 1 - 1 tbsp oyster sauce
- 1 - 1 tbsp hot water
- 1 - 1 tsp garlic oil (from step A3 below)
- 1/2 - 1/2 tsp sugar
- (C) Vegetables
- 300-400 grams of Asian greens, I use either
- - baby boy choy (xiao bai cai, 小白菜) OR
- - baby kailan (Chinese broccoli, 小芥兰)
Blue Cheese Lamb Burgers
By tulawdog
1- Heat oil in a large nonstick skillet over medium heat
- 2 * 2 teaspoons olive oil
- 2 1/2 * 2 1/2 cups thinly sliced onion (about 1 large)
- 1 * 1 teaspoon brown sugar
- 1/2 * 1/2 teaspoon salt, divided
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1 1/4 * 1 1/4 pounds lean ground lamb
- * Cooking spray
- 12 * 12 (1.3-ounce) mini sandwich buns
- 3 * 3 tablespoons crumbled blue cheese
Pasta with Mushroom Cream Sauce
By tulawdog
1 Melt butter in a skillet over medium heat with shallots until softened
- 2 tablespoon butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1 8 oz package of shiitake mushrooms, or any variety, roughly chopped
- 1 cup half and half
- salt 'n' peppa
- 1/4 cup fresh parsley, roughly chopped
- Pasta of your choice, cooked al dente
chocolate salty tart with peanut butter caramel & pretzel crus
By tulawdog
For the crust: Preheat oven to 350 degrees F
- crust:
- 1 cup graham cracker crumbs
- 1 cup pretzel crumbs (a heaped handful blitzed in the food processor until fine)
- 3 tbsp natural sugar
- 2 tbsp spelt flour
- 1/4 cup + 3 tbsp coconut oil, melted
- caramel:
- 1 cup pitted dates (as soft as you can get)
- 3 tbsp natural peanut butter
- 2 tsp vanilla extract
- juice from half a lemon
- 2 tbsp non-dairy milk
- pinch of salt
- chocolate mousse:
- 2 medium, ripe avocadoes, pitted and peeled
- 1/2 cup light agave nectar
- 1/3 cup non-dairy milk
- 1/4 cup cocoa powder (I used raw cacao for the deep, almost bitter chocolate taste)
- 1 tsp arrowroot
- 2 tsp vanilla extract
- pinch of salt
- 1 heaped cup semi-sweet chocolate chips, melted
Spicy Mango Chicken Sausage
By tulawdog
Bring mango juice to a boil in a small saucepan over medium heat
- 1 cup mango juice
- 5 pounds skin on, boneless chicken thighs, cubed
- 7 oz dried mango, finely chopped
- 3/4 cup finely chopped jalapeno, seeded
- 1/2 cup finely chopped fresh cilantro
- 1 tablespoon minced fresh garlic
- 2 tablespoons Kosher salt
- 1 tablespoon paprika
- 1 teaspoon freshly ground black pepper
- 1/2 cup ice cold water
- 10 feet hog casings, soaked in tepid water for at least 30 minutes and rinsed
Stovetop Roast Chicken with Lemon Herb Sauce
By tulawdog
For Chicken 1. Pat chicken dry with paper towels and season with salt and pepper
- Chicken
- 3.5 pounds bone-in, skin on chicken pieces
- Table salt and ground black pepper
- 3/4-1/14 cups chicken broth
- Lemon Herb Sauce
- 1 tsp vegetable oil
- 1 medium shallots, minced (about 3 tablespoons)
- 1 1/2 tablespoons minced parsley
- 1 1/2 tablespoons minced chives or thyme leaves
- 1 tablespoon butter
- Salt and pepper
Thai Shrimp Halibut Curry
By tulawdog
Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons
- 3 large limes
- 1 tablespoon vegetable oil
- 1 cup chopped shallots
- 1 large red bell pepper, cut into 1/2-to 3/4-inch dice
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
- 1 13 1/2- to 14-ounce can unsweetened coconut milk
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
- 8 peeled deveined uncooked large shrimp (8 to 10 ounces)
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh basil
Texas Flour Tortillas
By tulawdog
Mix together the flour, baking powder, salt and oil
- Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 teaspoons of vegetable oil
- 3/4 cups of warm milk
Pressure Cooker Beef Stroganoff
By tulawdog
In a gallon sized zip lock bag, mix together the flour,salt, pepper,onion powder,thyme,rosemary and paprika
- 3 1/2 lbs. Sirloin Tip Roast, trimmed of tough tissue and cubed
- 2 + Tablespoons Olive Oil
- 3/4 cup Flour
- 1 teaspoon Course Kosher Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Rosemary
- 1/8 teaspoon Paprika
- 1 large Onion, sliced
- 3 cloves garlic, minced
- 1 3/4 cup Beef Stock
- 1/4 cup Red Wine
- 8 oz. Sour Cream
- 12 oz. Medium Size Egg Noodles, cooked to package directions
Steak au Poivre
By tulawdog
Season steaks all over with kosher salt
- 4 (6- to 8-ounce; 170 to 225g) boneless medallion steaks, such as filet mignon
- Kosher salt
- 1 ounce (30g) whole black peppercorns, plus more as needed, divided
- 3 tablespoons (45ml) vegetable oil
- 1 tablespoon (15g) unsalted butter
- 2 thyme sprigs
- 1 medium clove garlic
- 1/2 large shallot (about 1 1/2 ounces; 40g), minced
- 2 tablespoons (30ml) brandy or cognac
- 3/4 cup (175ml) homemade chicken stock or store-bought low-sodium chicken broth
- 3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche (see note)
- 1 teaspoon (5ml) Dijon mustard