Tulawdog's profile page
Recipes
Pepperoni Pan Pizza - ATK
By tulawdog
Dough: 1. Adjust rake to lowest position and heat to 200 degrees
- Dough:
- 1/2 Cup Olive Oil
- 3/4 cup skim mil plus 2 additional TBS warmed 110
- 2 tsp sugar
- 2 1/3 cups all-purpose flour, plus extra for counter
- 1 pkg instant yeast
- 1/2 tsp table salt
- Topping
- 1 Pkg pepperoni
- 1 1/3 Tomato Sauce
- 3 cup Mozzarella
Vegetable Sushi
By tulawdog
Directions COOK THE RICE Rinse brown rice until water runs clear, then cook in rice cooker
- FOR THE BROWN RICE:
- Ingredients
- sushi nori sheets
- 1 cup brown rice
- 1 cup water
- 1 tablespoon brown rice vinegar
- 1/2 teaspoon salt
- FOR THE TOPPINGS AND FILLINGS:
- asparagus spears, roasted
- avocado, peeled and sliced
- beets, roasted
- cucumber, sliced lengthwise into strips about 1/4-insh around
- daikon, pickled (the Korean version of this is called dahn moo-jee)
- kale, sliced into very fine shreds
- roasted red pepper
- roasted sweet potato
- shiitake mushrooms
- tomato, sliced into super thin wedges
- for garnish: sesame seeds, lemon and/or lime zest, grated fresh ginger, sliced scallions, sliced jalapeño
- for serving: soy sauce, pickled ginger, flaky sea salt
Fillets of Sole Meunière
By tulawdog
Using a sharp knife, make shallow cuts on the skin side of the fillets to prevent them from curling up while cookin...
- 6 skinless sole fillets, each 6 to 8 oz.
- 1 cup all-purpose flour
- 1 Tbs. salt, plus more, to taste
- 1 ⁄2 tsp. freshly ground white pepper, plus more,
- to taste
- 6 Tbs. (3⁄4 stick) unsalted butter
- 6 tsp. olive oil
- 1 ⁄4 cup fresh lemon juice
- 1 Tbs. chopped fresh flat-leaf parsley, plus 4
- sprigs for garnish
- 1 lemon, cut into wedges
Tuscan Chicken Skillet
By tulawdog
Arrange a rack in the middle of the oven and heat to 450°F
- 2 tablespoons olive oil, divided
- 3 pounds bone-in, skin-on chicken breasts (3 to 4 split breasts)
- Freshly ground black pepper
- 1 pound cremini mushrooms, trimmed and sliced (about 5 cups sliced)
- 1/2 cup thinly sliced sun-dried tomatoes, patted dry if oil packed
- 1 tablespoon chopped fresh rosemary leaves
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1 (15-ounce) can white beans, drained and rinsed
- 1/2 cup low-sodium chicken broth
15-Minute Risotto in a Pressure Cooker
By tulawdog
Prep your ingredients. Be sure that all your ingredients are prepped, measured, and ready to go
- Ingredients
- 4 cups of chicken stock (or more if needed)
- 1/4 cup olive oil
- 1 medium yellow onion, diced
- Salt
- 2 cups of arborio rice
- 1/2 cup of wine
- Large pinch of saffron (about 1 teaspoon)
- 1 or 2 tablespoons of butter
- 1 cup grated parmesan, divided
- Fresh thyme or parsley (optional)
Rosemary and Lemon White Bean Dip
By tulawdog
1 Place beans, garlic, and lemon juice in the workbowl of a food processor fitted with a steel blade
- 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
- 2 medium cloves garlic, peeled
- 2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
- 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
- 2 teaspoons finely minced fresh rosemary
- Kosher salt and freshly ground black pepper
Peanut Butter Banana Chocolate Chip Cookies
By tulawdog
Mix the flour, salt and baking soda in a bowl and set aside
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons of unsalted butter, melted and cooled
- 6 tablespoons of creamy peanut butter, melted and cooled
- 1 cup loosely packed brown sugar
- 1/2 cup granulated sugar
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 ripe medium bananas, mashed
- 1 1/4 cups milk chocolate chips
- Preheat oven to 325 degrees F.
Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon) Recipe
By tulawdog
Preheat oven to 300°F. Pour chicken stock into a medium bowl and sprinkle gelatin evenly all over surface, allowi...
- 2 cups (500ml) homemade chicken stock or store-bought low-sodium broth (see note above)
- 4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30g) (see note above)
- 2 tablespoons (30ml) vegetable oil, plus more as needed
- 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
- Kosher salt and freshly ground black pepper
- 1 1/4 pounds carrots (600g; about 3 large), 1/2 pound (250g) peeled and split lengthwise, 3/4 pound (350g) cut into large dice (about 1 1/2 cups)
- 1/2 pound yellow onions (250g; about 2 medium), peeled and split in half through the root
- 4 medium cloves garlic, lightly crushed
- 1/4 cup (60ml) cognac or brandy (optional)
- 3 cups (750ml) dry red wine
- 1 tablespoon (15ml) Asian fish sauce
- 1 tablespoon (15ml) soy sauce
- 1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)
- 2 tablespoons (20g) all-purpose flour
- 1/4 pound (110g) slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks (see note above)
- 1 pound cremini mushrooms (450g), woody stems trimmed if necessary and caps quartered
- 8 ounces white and/or red pearl onions (225g), peeled
- Minced flat-leaf parsley leaves and tender stems, for garnish
Shrimp and Andouille Pot Pies
By tulawdog
get the epicurious iPhone app Close 12 issues (one year) of Bon Appetit for just $12 plus $3 shipping and hand...
- 1 * 1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
- 1/2 * 1/2 cup heavy whipping cream
- 2 * 2 tablespoons all purpose flour
- 1 * 1 tablespoon butter
- 3 1/2 * 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
- 1/2 * 1/2 pound andouille sausage, cut into scant 1/2-inch cubes
- 2 * 2 large garlic cloves, minced
- 1/3 * 1/3 cup dry vermouth or dry white wine
- 1 * 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
- 1/4 * 1/4 teaspoon dried thyme
- 1 * 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
- 1 1/2 * 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces
Seared Prosciutto-Wrapped Asparagus
By tulawdog
1. Put vinegar into a small heavy-bottomed saucepan and simmer over medium heat until reduced by about two-thirds a...
- 1/2 cup balsamic vinegar
- 36 thick spears asparagus, trimmed
- 18 slices prosciutto
- 3 tbsp. butter
- Salt