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Recipes
Crawfish Etouffée
By tulawdog
Melt the butter in a large saucepan over medium heat
- 2 * 2 pounds peeled crawfish tails
- 1 * 1 stick (8 tablespoons) butter
- 2 * 2 cups chopped onions
- 1 * 1 cup chopped green bell peppers
- 1/2 * 1/2 cup chopped celery
- 1 * 1 tablespoon cornstarch
- 1 * 1 cup water
- * Salt and cayenne pepper, to taste
- 1/3 * 1/3 cup chopped green onions
- 1/4 * 1/4 cup chopped fresh parsley
Corn Chowder
By tulawdog
In a heavy bottom pot, cook the bacon slowly until crisp and the fat has rendered out—about 8-10 minutes
- 3 Cups Russett Potatoes, diced
- 1 Cup Corn Kernels
- 1/2 Cup Carrots, finely diced
- 1/2 Cup Celery, finely diced
- 1/2 Cup White Onion, finely diced
- 2 Whole Garlic Cloves, finely diced
- 3 Strips Bacon, finely diced
- 2 Dried Bay Leaves
- 1 Teaspoon Fresh Thyme Leaves
- 1 Quart Low Sodium Chicken Broth
- 3/4 Cup Heavy Cream
- Kosher Salt and Black Pepper
Chicken Schnitzel
By tulawdog
Whisk together 2 quarts of water and salt in a large bowl until salt is dissolved
- 2 quarts plus 2 tablespoons cold water, divided
- 1/3 cup kosher salt
- 4 boneless skinless chicken breast halves, tenders removed, about 8 ounces each
- 12 slices white bread
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups canola or peanut oil
- 1 tablespoon finely minced parsley, for garnish
- 1 lemon, sliced into 4 wedges
Pasta with Butternut Squash, Sausage, and Kale
By tulawdog
Bring a large pot of salted water to boil
- 1 lb. Italian sausage, casings removed if using links
- cooking spray
- 1 medium sweet onion, diced
- 3 cups diced butternut squash
- 1/4 cup dry white wine
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- freshly ground black pepper to taste
- 1 1/4 cups reduced-sodium chicken broth
- 1 bunch kale (little over 1/2 pound) rinsed, stems and ribs removed and torn into bite-sized pieces
- 1/4 cup heavy cream
- 8 oz dried pasta of your choice
- 1/2 cup grated Parmesan Cheese
- 2 tablespoons toasted Pine Nuts
Baby New Potato and Blue Cheese Tart
By tulawdog
To make the tart shell, in a medium bowl combine flour, starch, and salt
- for tart shell:
- 120 g (1 cup) whole-wheat flour
- 1 Tbsp potato starch
- 1/4 tsp salt
- 85 g (3 oz) butter, diced
- 1 egg
- 2-3 Tbsp water
- for filling:
- 500 g (1 lb) baby new potatoes, washed thoroughly and cut into 1/2 cm (1/4-inch) slices
- 240 ml (1 cup) cream (I used 10 % fat, but 36 % whipping cream would work as well)
- 1 large egg yolk
- 120 g (4 oz) blue cheese, crumbled
- 1 Tbsp fresh oregano
- salt
- pepper
Caesar Salad
By tulawdog
Put 2 heads romaine lettuce, washed, dried and torn into bite sized pieces and croutons in a large bowl In a sm...
- 3 anchovy fillets, divided or 3/4 of a teaspoon of paste
- 1 egg yolk
- 1 clove garlic
- juice 1/2 small lemon
- 1 T Worcestershire sauce
- 2 T parmesan cheese + extra for serving
- 4 T olive oil
Bacon-Cheddar Cauliflower Chowder (Low-Carb Recipe)
By tulawdog
Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside
- 8 slices center-cut bacon, chopped (half used for garnish)
- 1/2 small onion, chopped OR 1 teaspoon onion powder
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- salt & pepper
- 4 cups shredded or grated cauliflower (1/2 large head)
- 2 Tablespoons water
- 2 Tablespoons flour
- 2 cups chicken broth, divided
- 2 cups 2% milk
- 3-4 dashes hot sauce (or more or less)
- 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
- 2 green onions, chopped (optional)
Slow-Cooker Lemon Garlic Chicken
By tulawdog
Remove the bag of gizzards and discard (or reserve for stock)
- Seasoning:
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 sprigs thyme, leaves stripped and minced
- Poaching liquid:
- 3 tablespoons fresh lemon juice (about 1 lemon), reserve the rinds
- 2 tablespoons soy sauce
- 1/4 cup chicken broth
- 1 whole lemon, quartered
- 1 head garlic, cloves separated, but left in their individual skins
- 2 chicken bouillon cubes
- 2 sprigs thyme
- 2 sprigs rosemary
No-Knead Make-Ahead Dinner Rolls with Honey Butter
By tulawdog
For the Rolls - Pour water into a microwave-safe measuring cup or bowl and warm it to manufacturer's directions on ...
- Rolls
- 7/8 cup water (scant 1 cup), warmed to about 125F for Platinum yeast, about 105 to 115F for most other yeast
- 2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
- 2 large eggs
- 1/4 cup canola or vegetable oil, or 1/4 cup butter (oil creates a softer loaf, butter creates a crustier crust; butter-based dough is firmer and slightly easier to work with, but I have no trouble with oil-based dough and prefer the bread)
- 1/4 cup honey
- pinch salt, optional and to taste
- 3 1/2 cups all-purpose flour (I have also used 2 1/2 cups bread flour and 1 cup all-purpose; bread flour creates chewier, firmer bread; AP creates softer, squisher bread and it's not quite as high-rising)
- Honey Butter
- 1/4 cup (half of one stick) unsalted butter, very soft
- 2 to 3 tablespoons honey
Pasta with Classic Bolognese Sauce
By tulawdog
Melt 3 tablespoons butter in Dutch oven over medium heat
- f you can’t find meatloaf mix, use 6 ounces (85 percent lean) ground beef and 6 ounces ground pork.
- 5 tablespoons unsalted butter
- 2 tablespoons finely chopped onion
- 2 tablespoons minced carrot
- 2 tablespoons minced celery
- 12 ounces meatloaf mix
- Salt and pepper
- 1 cup whole milk
- 1 cup dry white wine
- 1 (28‑ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine
- 1 pound fettuccine or linguine
- Grated Parmesan cheese