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Barbacoa Pot Roast

Barbacoa Pot Roast

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Preheat oven to 300 degrees F

  • 5 POUNDS OF BEEF BOTTOM ROUND (CHUCK OR SHOULDER WILL WORK, TOO)
  • 1 CHIPOTLE PEPPER IN ADOBO SAUCE (ONE PEPPER, NOT THE WHOLE CAN)
  • 1/4 CUP APPLE CIDER VINEGAR
  • 1 TABLESPOON GROUND CUMIN
  • 2 TEASPOONS DRIED OREGANO
  • 1/2 TEASPOON GROUND ALLSPICE (OPTIONAL)
  • 2 TEASPOONS GRANULATED GARLIC
  • 2 CUPS BEEF STOCK
  • 2-3 BAY LEAVES, TORN IN HALF
  • 3 CARROTS, PEELED AND CHOPPED
  • 2 YELLOW ONIONS, PEELED AND CHOPPED
  • SALT AND PEPPER, TO TASTE
0/5 (0 Votes)

Herbed Bread Stuffing

Herbed Bread Stuffing

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Preheat oven to 325°F. Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minute...

  • 10 cups (1-inch) cubes crusty country-style bread (1 lb)
  • 3 medium onions, chopped
  • 3 celery ribs, thinly sliced crosswise
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1 stick unsalted butter
  • 1 1/2 cups chicken broth
  • 1/2 cup water
4/5 (1 Votes)

Goat Cheese Stuffed Bacon Wrapped Dates with Basil

Goat Cheese Stuffed Bacon Wrapped Dates with Basil

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Preheat oven to 450. Line a cookie sheet (with sides) with parchment paper

  • 12 medjool dates, pitted (you can pit these yourself, very easily)
  • 6 slices of good quality bacon, cut in half
  • 1/2 cup of goat cheese (I like the “Creamy Goat Cheese” they have at Trader Joes, but chevre will work just as well)
  • 12 small basil leaves
0/5 (0 Votes)

DULCE DE LECHE APPLE PIE

DULCE DE LECHE APPLE PIE

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1. Preheat oven to 400 degrees F

  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • pinch of salt
  • 7 to 8 cups of peeled, sliced apples (I like Granny Smith & Braeburn)
  • 1/2 cup dulce de leche (canned or homemade)
  • 2 Tablespoons apple cider
  • 1/2 teaspoon vanilla extract
  • double crust for 9-inch pie (purchased or homemade)
  • egg white mixed with 1 teaspoon of water
  • coarse sugar for top, optional
  • Read more: http://www.recipegirl.com/2007/10/04/deep-dish-dulce-de-leche-apple-pie/#ixzz0YussjGNT
0/5 (0 Votes)

Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole

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Put sausage links into saucepan and saute until brown on all sides

  • 1 pound of sausage. You can use any type but I, for some reason prefer the frozen pre-cooked links, especially the maple flavored.
  • 2 tbl butter
  • 2 shallots You can use onions but I think they tend to overpower the eggs.
  • 1 large package of frozen hash browns.
  • 1 package Jiffy muffin mix
  • 6 eggs
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 1/2 cups of milk
  • 1 bunch green onions
  • 1 tsp dried mustard
  • salt and pepper to taste.
0/5 (0 Votes)

Smoked Cheddar and Jalapeño Sausage

Smoked Cheddar and Jalapeño Sausage

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Using the fine die on your meat grinder, grind the pork shoulder, fat, and cheese cubes into a bowl set in ice wate...

  • 5 lbs of pork shoulder, cubed and trimmed of tough gristle
  • 1 1/2 lbs pork fat back, cubed
  • 1 lb sharp cheddar, half cubed, half grated
  • 10 medium jalapeños, seeded and chopped fine
  • Kosher salt
  • Freshly ground black pepper
  • Medium hog casings, soaked in lukewarm water for at least 30 minutes prior to use
  • Chunks of applewood or other smoking wood of your choice
0/5 (0 Votes)

Wild Mushroom Carbonara

Wild Mushroom Carbonara

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In large skillet or Dutch oven set over medium-low heat, sauté bacon until crispy

  • 3 slices good, thick-cut bacon
  • 1 1/2 pounds assorted wild mushrooms (such as shiitakes, creminis & oyster mushrooms), cleaned and sliced
  • 1 large onion, diced
  • 6 large garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon hot red pepper flakes, to taste
  • 1 cup dry white wine
  • 1 pound linguine
  • 3 duck eggs (or 2 chicken eggs & 2 yolks), beaten vigorously
  • 1 cup finely grated Parmigiano Reggiano
  • Freshly chopped parsley
  • Kosher salt
  • Black peppe
0/5 (0 Votes)

STEAK TIPS WITH MUSHROOM-ONION GRAVY

STEAK TIPS WITH MUSHROOM-ONION GRAVY

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1. Combine soy sauce and sugar in medium bowl

  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 1/2 pounds sirloin steak tips, trimmed of excess fat and cut into 1 1/2-inch chunks (see note)
  • 1/4 ounce dried porcini mushrooms, rinsed well
  • 1 3/4 cups low-sodium beef broth (see note)
  • Table salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 1 pound white mushrooms, stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note)
  • 1 large onion, halved and sliced thin (about 1 1/2 cups)
  • 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
  • 1/2 teaspoon minced fresh thyme leaves
  • 4 teaspoons unbleached all-purpose flour
  • 1 tablespoon chopped fresh parsley leaves
5/5 (1 Votes)

Darkest Chocolate Ice Cream

Darkest Chocolate Ice Cream

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1. Make the ice cream: In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside

  • FOR THE ICE CREAM BASE:
  • 2 cups milk
  • 4 tsp. cornstarch
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 2 tbsp. light corn syrup
  • 1/4 tsp. kosher salt
  • 3 tbsp. cream cheese, softened
  • FOR THE CHOCOLATE SAUCE:
  • 1/2 cup unsweetened cocoa
  • 1/2 cup brewed coffee
  • 1/2 cup sugar
  • 1 1/2 oz. bittersweet chocolate
5/5 (1 Votes)

Rosemary Thyme Mustard

Rosemary Thyme Mustard

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1. Stir together mustard seeds, 2 tsp

  • 3 tablespoons yellow mustard seeds
  • 1 tablespoon brown mustard seeds
  • 3 teaspoons minced fresh thyme, divided
  • 2 teaspoons minced fresh rosemary
  • 1/3 cup apple cider vinegar
  • 1 teaspoon light brown sugar
  • 3/4 teaspoon salt
4/5 (1 Votes)