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Recipes
Basil Beef Stir Fry
By tulawdog
Heat oil in a saute pan over high heat
- 2 Tablespoons neutral cooking oil (I used grapeseed)
- 1/2 lb. leftover beef or chicken (or tofu, if you want it to be vegetarian), sliced very thinly
- 1/2 lb. green beans
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 medium carrots, julienned
- 1/4 cup fresh basil, cut in chiffonade
- 1/4 cup low-sodium soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon sugar
- 2 cups brown rice, cooked according to package instructions
Pasta with Gorgonzola Sauce and Balsamic Beef Tenderloin
By tulawdog
Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper
- 1 * 1 lb. filet mignon, cut into 2 inch medallions
- 3 * 3 tablespoons balsamic vinegar
- 1 * 1 teaspoon brown sugar
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon coarsely ground black pepper
- 2 * 2 teaspoons olive oil
- 2 * 2 teaspoons butter
- 3/4 * 3/4 cup half-and-half
- 1/4 * 1/4 cup chicken broth
- 1/4 * 1/4 cup dry white wine
- 1/4 * 1/4 cup crumbled Gorgonzola cheese, plus extra for garnish
- 1 * 1 tablespoon freshly grated Parmesan cheese
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon black pepper
- 8 * 8 ounces uncooked pasta, linquine or fettuccini
Creamy Slow-Cooker Tortellini Soup
By tulawdog
Combine spaghetti sauce, spinach, cream cheese, chicken broth, and mushrooms in a slow-cooker
- 6 cups of your favorite homemade meaty spaghetti sauce or 24 oz jar prepared spaghetti sauce + 1/2 lb browned ground beef + 1/2 lb browned Italian sausage
- 1/2 bag (4.5 oz) fresh spinach leaves
- 4 C chicken broth
- 8 oz cream cheese
- 8 oz sliced fresh mushrooms
- 16 oz frozen cheese tortellini
Lamb Chops with Frizzled Herbs
By tulawdog
1. In a large glass baking dish, whisk the olive oil, vinegar, garlic and 2 tablespoons of the rosemary
- 1/2 cup(s) extra-virgin olive oil
- 1/4 cup(s) red wine vinegar
- 8 large garlic cloves, chopped
- 1/4 cup(s) plus 2 tablespoons rosemary leaves
- 24 frenched lamb chops, about 5 1/2 pounds
- Vegetable oil, for frying
- 16 sage leaves
- 1/4 cup(s) flat-leaf parsley leaves
- Kosher salt and freshly ground pepper
Spinach Bacon Penne Pasta Recipe
By tulawdog
In a large sauce pan, toss all ingredients in and cook on medium-high heat until fresh spinach is cooked
- 16 oz package of penne pasta, cooked al dente
- 1/2 pound bacon, cooked and crumbled
- 3 large handfuls fresh spinach
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves fresh garlic, minced
- 1/2 cup grated Parmesan cheese
- Sea Salt and Pepper to taste
Homemade Hard Pretzel Rods
By tulawdog
*NOTE: Baked soda is not another term for baking soda
- For the dough:
- 1 cup warm water (110 to 115 degrees F), divided
- 2 teaspoons light brown sugar, divided
- 1 1/4 teaspoons active dry yeast
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups bread flour
- 1/2 teaspoon salt
- For the baking soda bath:
- 8 cups water
- 1/2 cup baked soda*
- 1/4 cup packed light brown sugar
- For topping:
- 1 egg whisked with 1 tablespoon water (egg wash)
- 2 tablespoons pretzel salt or coarse sea salt
Chocolate Orange Mousse
By tulawdog
1. Separate your eggs into two bowls
- 200 g dark chocolate (60-70%)
- 2 oranges
- 4 eggs
- 80 ml hot water
- 2 tbsp caster sugar
Zucchini Bread
By tulawdog
Preheat oven to 350 degrees F
- 2 cups flour
- 3/4 cup Loosely packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup canola or vegatable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 about 1 1/2 cups freshly grated zucchini (with skin)
Peanut Butter Cup Ice Cream
By tulawdog
Combine the cream, milk, peanut butter and both sugars in a medium saucepan
- 16 oz (2 cups) heavy cream
- 8 oz (1 cup) milk
- 9.5 oz (1 cup) creamy peanut butter
- 3.75 oz (1/2 cup) brown sugar, lightly packed
- 3.5 oz (1/2 cup) granulated sugar
- 1 tsp vanilla extract
- 6 oz (1 cup) miniature peanut butter cups
- 1/3 cup fudge sauce (optional)
- 1/3 cup peanut butter sauce (optional)
Chili-Cheese Dip
By tulawdog
1. Place the olive oil in a medium skillet over medium heat
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, diced
- 1 pound ground sirloin beef
- 1 packet taco seasoning
- 1 (16 ounce) jar spicy salsa
- 2 cups shredded cheddar cheese
- 4 ounces cream cheese, cut into cubes