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Recipes
Baked Veal Involtini in Tomato Passata
By tulawdog
Lay the eggplant slices on a board and salt the eggplant
- 1 small eggplant, thinly sliced
- 6 veal scallopini, pounded thin, about 1/8 inch
- 2 Large handfuls spinach leaves
- Small handful pine nuts
- 50 g provolone, in 4cm long x 2cm wide lengths
- 2 tbsp olive oil
- 400 ml tomato passata
- 2 garlic cloves, crushed
- 1 handful continental parsley
- Freshly grated parmesan cheese
Mango-and-Avocado Salsa
By tulawdog
In a bowl, combine all ingredients
- 1 avocado, halved, pitted, peeled, and diced medium
- 1 ripe mango, peeled, pitted, and diced medium
- 1 small red onion, diced small
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 to 1 Jalapeno chile (stem and seeds removed), minced
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon coarse salt
CRISP-SKIN HIGH-ROAST BUTTERFLIED TURKEY WITH SAUSAGE DRESSING
By tulawdog
Brining the turkey Dissolve salt and sugar in 2 gallons cold water in large stockpot or clean bucket
- For the Turkey
- 2 cups kosher salt
- 1 cup sugar
- 1 turkey (15 pounds, but will work for 12-15lbs), rinsed thoroughly, and butterflied by the butcher (or you can do it yourself)
- 1 tbsp unsalted butter, melted
- ice
- For the Sausage Dressing
- 12 cups Italian loaf bread broken into 1-inch pieces (include crumbs), or 18 cups
- 1-3/4 cups organic chicken stock
- 1 cup half-and-half
- 2 large free range eggs, beaten lightly
- 14 ounces breakfast sausage, squeezed out of skin
- 3 medium onions, chopped fine (about 3 cups)
- 3 ribs celery, chopped fine (about 11/2 cups)
- 2 tbsp unsalted butter
- 2 tbsp minced fresh thyme leaves
- 2 tbsp minced fresh sage leaves
- 3 medium cloves garlic, minced
- 1-1/2 tsp salt
- 2 tsp ground black pepper
beef and bean enchilada casserole
By tulawdog
1. (if serving right away): Preheat the oven to 350 degrees F
- 1/2 pound lean ground beef
- 1/2 cup chopped sweet onion (about 1/2 medium)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- One 15-ounce can pinto beans, drained and rinsed
- One 4-ounce can diced green chiles
- 8 ounces sour cream (light is fine)
- 2 tablespoons Gold Medal® All-Purpose Flour
- 1/4 teaspoon garlic powder
- Eight 6-inch corn tortillas
- 1 1/2 cups enchilada sauce (recommend homemade- but canned is fine)
- 1 1/2 to 2 cups mixed Cheddar- Jack cheese
- Topping suggestions: sour cream, guacamole, chopped tomatoes
Squash, Bacon, and Goat Cheese Pasta with Basil
By tulawdog
Cook the bacon in a large skillet (you'll be adding all of the pasta to this skillet later) until crispy
- 4 to 5 slices of bacon
- 1/2 yellow onion, sliced thinly
- 1/2 pound pasta (we prefer shapes like penne or gemelli to long noodles)
- 2 medium yellow squashes, cut into bite-sized pieces
- 3 ounces goat cheese
- small handful of fresh basil leaves, sliced into ribbons
- salt and pepper
CHICKEN PARMESAN MEATBALLS
By tulawdog
In a large bowl, combine the ground chicken, Panko, parmesan, eggs, dried parsley, dried oregano, onion powder, and...
- 1 pound ground chicken
- 1/2 cup Panko
- 1/2 cup freshly grated Parmesan cheese
- 2 medium eggs (or 1 large egg)
- 1 teaspoon dried parsley
- 1/2 teaspoon EACH: dried oregano and onion powder
- 2 teaspoons minced garlic, separated
- 1 teaspoon red pepper flakes, separated
- Salt and Pepper
- 20 small mozzarella pearls
- 1/2 cup white flour
- 1/2 cup olive oil separated
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon Italian seasoning
- Fresh basil
- Optional: freshly grated Parmesan cheese
- 1 package Buitoni Roasted Garlic & Chive Pappardelle
Jam Buns with Sour Cream Glaze
By tulawdog
In a small saucepan over medium heat, warm the milk until it is body temperature
- 3/4 cup whole milk
- 2 1/4 teaspoon active dry yeast
- 2 large eggs, divided
- 3 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- 2/3 cup your favorite good jam
- 1/4 cup powdered sugar
- 1/12 cup sour cream
- splash of pure vanilla extract
Butternut Squash Orzo
By tulawdog
-Halve and clean squash -Brush with olive oil and sprinkle with thyme and s&p place squash (cut side up), onion, an...
- 1 roasted chicken (I put a (hormone/antibiotic free of course) chicken* in the crock pot in the morning with a lemon, an onion, a few cloves of garlic, and some s&p and let it cook until it falls apart.)
- 1/2 butternut squash
- 1/2 small onion
- 2 cloves of garlic
- salt and pepper and thyme
- 1/2 c-3/4c chicken broth
- 1 cup orzo, fully cooked according to package directions
- 3 strips of bacon (I am not a bacon lover so this was just the right amount for me....if you love bacon, add a few more:)
- 1/3 c grated parmesan cheese
rustic tomato and zucchini tart
By tulawdog
1. Pre-filling prep: Prepare the leeks: Saute the leeks in olive oil until softened and lightly browned
- FILLING:
- 1 3/4 cups All Purpose Unbleached Gold Medal® Flour
- 1/4 cup whole grain cornmeal
- 2 tablespoons granulated white sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold salted butter, cut into pieces
- 1/3 cup + 1 to 2 tablespoons lowfat buttermilk
- 2 leeks, cut into thin slices (white and much of the green parts too)
- 1 tablespoon olive oil
- 1 cup shredded Fontina cheese (or sub white cheese of your choice)
- 1 1/2 About 1 1/2 cups multi-colored cherry tomatoes, sliced in half
- 1 small zucchini, thinly sliced
- 1 generous tablespoon chopped oregano or basil
- kosher salt and freshly ground black pepper
No Kneed Bread /Loaf
By tulawdog
Mix all the dry ingredients in a 2L bowl, then add the water, and mix for a couple of minutes with your spatula
- 2 cups (300g) plain flour, 1 cup (150g) selfraising flour/ 3 cups plain for loaf
- 1/2 tsp (1g) yeast (easy bake / fast action)
- 1 1/2 tsp (10g) salt
- 1 1/2 cups (350 ml) water