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Recipes
Sun Dried Tomato Pesto
By tulawdog
Chop the tomatoes, pine nuts, roquette, salt and pepper in a food processor, then with the motor running, add the o...
- 8.5 oz jar of sun dried tomatoes in oil, drained
- 1/4 cup pine nuts, toasted
- 2 tbsp roquette, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup olive oil
- 1/4 cup Parmesan, grated
Creamy Buttermilk Coleslaw (from Cooks Illustrated July 2002)
By tulawdog
1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl
- 1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
- table salt
- 1 medium carrot, shredded on box grater
- 1/2 cup buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 small shallot, minced (about 2 tablespoons)
- 2 tablespoons minced fresh parsley leaves
- 1/2 teaspoon cider vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon ground black pepper
Delicious Blackberry Ice Cream
By tulawdog
Add blackberries to a medium saucepan with 1/4 cup sugar and lemon juice
- 2 pints fresh blackberries
- Juice of 1/2 lemon
- 1/4 cup sugar
- 1 1/2 cups half-and-half
- 1 cup sugar
- 5 large egg yolks
- 1 1/2 cups heavy cream
Sautéed Chicken with Olives, Capers and Roasted Lemons
By tulawdog
1. Preheat the oven to 375°F
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 lemon, sliced 1/4-inch thick
- Salt and pepper
- 1 5-ounce bag baby spinach
- 1 tablespoon bread crumbs
- 2 6-ounce skinless, boneless chicken breast halves
- 2 tablespoons all-purpose flour
- 1/4 cup green olives, pitted and sliced
- 1 tablespoon capers, drained
- 1/2 cup chicken stock
- 1 1/2 tablespoons butter, diced
- 1 tablespoon parsley, chopped
Curried Roasted Carrots
By tulawdog
Set oven rack in middle position and preheat oven to 425 degrees
- 2 pounds medium carrots, sliced into thirds on the diagonal
- 3 tablespoons extra virgin olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon kosher salt
- 1 tablespoon honey, or to taste
"Drumstick" Ice Cream Cones
By tulawdog
Melt the chocolate in a medium saucepan over low to medium-low heat, stirring frequently with a silicone spatula to...
- 12 ounces good-quality semisweet chocolate, roughly chopped
- 2 tablespoons neutral-flavored oil such as safflower, grapeseed, or canola
- 6 waffle cones, homemade or store bought
- 1 gallon vanilla ice cream, homemade or store bought
- 1 cup roasted, salted peanuts, finely chopped
Chicken Enchiladas
By tulawdog
Combine the onion, jalapeno and oil in a large saucepan over medium heat
- 1 medium onion, chopped fine
- 2 jalapenos, seeded and chopped fine
- 1 tsp. canola oil
- 3 cloves garlic, minced
- 3 tbsp. chili powder
- 2 tsp. cumin
- 1 tbsp. sugar
- 1 (15 oz.) can tomato sauce
- 1 cup water
- 1 tomato, seeded and chopped
- Salt and pepper
- 1 lb. boneless, skinless chicken breasts
- 1 cup shredded sharp white cheddar cheese, divided
- 1 cup shredded monterey jack cheese, divided
- 1/2 cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- Cooking spray
Chicken Fried Steak with Cream Gravy
By tulawdog
Make the chicken fried steak: Cut steak into four pieces and tenderize with a meat tenderizer or use the back (the ...
- 1 1/2 lbs. top round (sirloin), steak
- 2 cups flour
- 3 large eggs
- 1/2 cup milk or buttermilk (buttermilk gives a better crust, based on my experiments)
- 2 tsps kosher salt
- 1 tsp black pepper
- 1/4 tsp cayenne
- 2 cups flour
- oil for frying
- 1 1/2 cups cream gravy
- cream gravy
- 2 tbsps pan drippings, bacon grease or vegetable oil
- 2 tbsps flour
- 1 1/2 cups milk
- 1 tsp black pepper
- salt to taste
Red Braised Pork Belly
By tulawdog
Clean and cut the pork belly into cubes around 2 inches long
- 500 g pork belly cut into cubes around 2 inches
- 4 tablespoons light soy sauce
- 2 tablespoons brown sugar, broken if you have large pieces
- 2 inches ginger, cut into slices
- 4 green onions, 1 finely chopped for garnish and the left into long sections
- 1 cup hot water
- Oil for brushing (optional if you are using iron wok)
Chickpea Stew with Saffron, Yogurt, and Garlic
By tulawdog
In a medium-large pot over medium-high heat, combine the olive oil, onion, and a couple of big pinches of salt
- 2 2
- tablespoons olive oil
- 1 1
- large yellow onion, finely chopped
- Fine-grain sea salt
- 3 3
- cups cooked chickpeas or 1 1/2 (15-ounce) cans chickpeas, rinsed and drained
- 4 4
- cups vegetable broth
- 2 2
- cloves garlic, finely chopped
- 1/4 1/4
- teaspoon saffron threads (2 modest pinches)
- 3 3
- large egg yolks, lightly beaten
- 1 1
- cup plain yogurt (Greek or regular)
- Sweet paprika
- Small bunch fresh cilantro, chopped