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Recipes
Orange Ice Cream
By tulawdog
Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup
- 2 large navel oranges
- 2 cups whole milk
- 1/2 cup sugar
- 4 large egg yolks
Bone-in Pork Loin with Dijon Sauce
By tulawdog
For the pork loin Process garlic and rosemary needles in a mini food processor (but you can do this by hand!) until...
- For the pork loin
- 2 to 3 cloves garlic, peeled
- 2 to 3 tablespoons fresh rosemary needles
- 3 tablespoons good quality olive oil
- Salt and pepper, to taste
- 1 (4 pound) bone-in pork loin, frenched
- For the sauce
- 1 and 1/2 cups red wine
- 4 tablespoons Dijon mustard
- 4 tablespoons low sodium soy sauce
- Pan drippings from roast
- 1/4 cup heavy cream
Waldorf Salad
By tulawdog
Combine celery, apples, walnuts, and grapes in a medium bowl
- 1 cup diced celery
- 1 cup diced cored, peeled apples
- 1/2 cup coarsely chopped walnuts
- 1/2 cup seedless red grapes, halved, optional
- 1/2 to 3/4 cup mayonnaise
HOMEMADE DULCE DE LECHE
By tulawdog
1. Preheat oven to 425 degrees F
- 1 can sweetened condensed milk (any size)
- boiling water
Creamy Mushroom Soup
By tulawdog
1. Place the dried porcini mushrooms in a heat-proof bowl and cover with 6 cups of boiling water to rehydrate, l...
- 1 * 1 oz. Dried porcini mushrooms, rehydrated, along with the mushroom stock created
- 7 * 7 oz. Fresh shiitake mushrooms
- 10 * 10 oz. Fresh baby portobello mushrooms
- 2 * 2 cups chopped leeks, white and pale green parts only 1 large carrot, cut to medium dice
- 2 * 2 celery stalks, cut to medium dice
- 3 * 3 sprigs of fresh thyme, plus one teaspoon of freshly minced thyme leaves
- 1 * 1 sprig fresh tarragon, plus about a tablespoon finely minced tarragon leaves
- 1 * 1 cup dry white wine
- 2 * 2 cups low sodium chicken stock
- 1- 2 * 1- 2 tablespoons good quality Madeira wine
- 3 * 3 cups heavy cream, reduced by half to 1 1/2 cups
- * Salt and freshly ground white pepper to taste
Lamb Champvallon
By tulawdog
Heat 2 tablespoons of the olive oil in a large Dutch oven set over medium-high heat
- # 1 lb large onion, thinly sliced
- # 3 clv garlic, peeled and minced
- # 1 lb boneless lamb shoulder, cut into 1-inch pieces
- # coarse salt and freshly ground pepper
- # 2 1⁄2 c chicken stock
- # 2 T rosemary leaves, minced. plus more for topping
- # 2 T unsalted butter at room temperature
- # 2 medium idaho or russet potatoes, peeled and sliced into 1/8-inch rounds
- # 1⁄2 c dry white wine
- # 4 T olive oil, divided, plus more as needed
Fire Roasted Spaghetti Sauce From Scratch (Slow Cooker/Crockpot)
By tulawdog
1. Preheat an outdoor gas grill to high heat
- 10 lbs roma tomatoes
- 1/4 cup olive oil
- 3 onions, diced
- 10 cloves garlic, minced
- 1 tablespoon salt
- 3 tsp sugar
- 1 bunch fresh basil (about 25 leaves), chopped
- 1 tsp pepper
- 2 bay leaves
- See more at: http://www.thestayathomechef.com/2013/08/fire-roasted-spaghetti-sauce-from.html#sthash.C9exvoqg.dpuf
Homemade Crescent Rolls
By tulawdog
In a large bowl, mix flour with sugar and salt
- 3 1/2 cups flour
- 25 g fresh yeast (2 1/4 tsp active dry yeast or 2 tsp of instant yeast)
- 1/3 cup water, warm
- 3/4 cup milk, warm
- 1 1/2 tbsp sugar
- 2 eggs
- 1 tsp salt
- 4 tbsp butter, softened
- Filling
- 4 or 5 tbsp butter, softened
- Topping
- 1 1/2 tbsp butter, melted
Skillet-Cooked Potatoes and Cheese
By tulawdog
1. Using a mandoline, cut potatoes into 1⁄16"-thick slices
- 2 lbs. new red or other waxy potatoes
- 1 ⁄4 cup canola oil
- 3 strips smoked bacon, cut into 1⁄2" slices
- Kosher salt and freshly ground black pepper
- 8 oz. grated cantal or gruyère cheese
- 8 oz. farmers' cheese (such as Friendship brand)
- 1 garlic clove, minced
- 2 tbsp. finely chopped chives
Slow Cooker Beef Stroganoff
By tulawdog
In large skillet, heat 1 tablespoon oil over medium-high heat
- 2 tablespoons olive oil, divided
- 8 ounces button mushrooms, quartered
- Kosher salt and ground black pepper, to taste
- 1 small English cut beef chuck roast (about 2 pounds), cut into 2-inch pieces
- 2 tablespoons all-purpose flour
- 1/4 cup Gallo Family Vineyards Merlot
- 4 garlic cloves, minced
- 1 bay leaf
- 1/2 large yellow onion, thinly sliced
- 1 cup low-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons red wine vinegar
- 1 package (16 ounces) old fashioned wide egg noodles
- 1 cup sour cream
- 2 tablespoons chopped fresh parsley