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Recipes
Taco Soup
By tulawdog
In a large skillet, cook beef and onions over medium heat until beef is no longer pink
- 2 * 2 pounds ground beef
- 1 to 2 * 1 to 2 diced onions
- 1 * 1 (14 1/2-ounce) can diced fire-roasted tomatoes
- 1 * 1 (10-ounce) can RO*TEL® diced tomatoes and green chilies
- 2 * 2 (15-ounce) cans black beans
- 1 * 1 (16-ounce) can pinto beans
- 1 * 1 (15 1/4-ounce) can whole kernel corn, drained
- 2 * 2 (4 1/2-ounce) cans chopped green chiles
- 1 * 1 (1-ounce) envelope taco seasoning
- 1 * 1 (1-ounce) envelope ranch salad dressing and seasoning mix
- * Garnishes: Corn chips, cheese, sour cream, green onions
Slow Cooked Beef Stroganoff
By tulawdog
Dry the short ribs with paper towels and season them generously with kosher salt and freshly ground black pepper
- Ribs
- 1 * 1 lb Beef Short Ribs
- * Canola oil
- 1 * 1 small onion, sliced
- 2 * 2 cloves garlic, smashed
- 1 * 1 small bunch of thyme
- 10 * 10 black peppercorns
- 1 * 1 cup dry red wine
- 1 * 1 cup veal stock, or substitute chicken stock or beef stock
- Cream Sauce
- 1/2 * 1/2 lb cremini mushrooms, trimmed and roughly chopped
- 1/2 * 1/2 Tbsp unsalted butter
- 1/3 * 1/3 cup chopped onion
- * kosher salt and freshly ground black pepper
- 11/2 * 11/2 cups heavy cream
- 1 * 1 sachet with 1 bay leaf, a sprig of thyme, and 10 black peppercorns
- 3 * 3 Tbsp crème fraîche
- Mushrooms
- 2 * 2 Tbsp unsalted butter
- 1 * 1 tbsp canola oil
- 1/2 * 1/2 lb cremini mushrooms, trimmed and sliced 1/4 inch thick
- * kosher salt and freshly ground black pepper
- Noodles
- * egg noodles (about 10 oz)
- 1 * 1 Tbsp unsalted butter
- * chopped Italian parsley
- * gray salt or coarse sea salt
Italian Sausage and Tortellini Soup
By tulawdog
Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon...
- 1 * 1 pound sweet Italian sausage or chorizo sausage, casings removed
- 1 * 1 cup chopped onion
- 2 * 2 large garlic cloves, sliced
- 5 * 5 cups beef stock or canned broth
- 2 * 2 cups chopped tomatoes (about 3/4 pound)
- 1 * 1 8-ounce can tomato sauce
- 1 * 1 large zucchini, sliced
- 1 * 1 large carrot, thinly sliced
- 1 * 1 medium-sized green bell pepper, diced
- 1/2 * 1/2 cup dry red wine
- 2 * 2 tablespoons dried basil
- 2 * 2 tablespoons dried oregano
- 8 to 10 * 8 to 10 ounces purchased fresh cheese tortellini
- * Freshly grated Parmesan cheese
Classic Blueberry Muffins Recipe
By tulawdog
Adjust oven rack to middle position and preheat to 350°F
- 12 ounces all-purpose flour (2 1/3 cups; 340g)
- 5 1/4 ounces sugar (3/4 cup; 145g)
- 2 teaspoons (8g) baking powder
- 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground coriander seed
- 1/8 teaspoon grated nutmeg
- 6 ounces unsalted butter (1 1/2 sticks; 170g), cut into 1/2-inch cubes
- 4 ounces milk, any percentage (1/2 cup; 115g)
- 2 large eggs, cold
- 2 teaspoons (9ml) vanilla extract (optional)
- 12 ounces fresh blueberries (2 cups; 340g)
- 2 ounces sparkling sugar (1/3 cup; 55g) (optional)
Pork and Shrimp Gyozas
By tulawdog
Chop the shrimp into small pieces and add them to a large bowl
- 1/4 pound shrimp, shelled and devined
- 1/2 pound ground pork
- 1 heaping cup finely chopped cabbage
- 1 heaping cup finely chopped shiitake mushrooms
- 1/2 cup finely diced scallions
- 1/4 cup diced shallots
- 1 tablespoon minced garlic
- 1/2 tablespoon finely grated ginger
- 1 tablespoon soy sauce
- 1 1/2 tablespoon fish sauce
- 1 tablespoon sake
- 1 teaspoon toasted sesame oil, additional (for frying)
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1 package gyoza wrappers (50 count)
- vegetable oil (for frying)
- water (for frying)
- ponzu sauce, or your choice of dipping sauces
- chives
Prosciutto-Wrapped Cod With Chorizo and Cannellini Beans
By tulawdog
Season cod with salt and pepper
- 4 tender white fish fillets (4 to 6 ounces each), such as cod, hake, or haddock
- 3 tablespoons extra-virgin olive oil, divided
- 8 very thin slices prosciutto
- 1 medium shallot, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 large link chorizo, casing discarded and filling crumbled (about 4 ounces)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/4 cup homemade or store-bought low-sodium chicken stock
- Lemon wedges, for serving
Filet Mignon With Béarnaise Sauce And Roasted Asparagus
By tulawdog
1. Boil the wine, vinegar, shallots and one tablespoon of tarragon in a small, heavy saucepan until the liquid is...
- 1/4 cup dry white wine
- 1/4 cup white-wine vinegar
- 1/4 cup finely chopped shallots
- 2 tbsp. chopped fresh tarragon, divided
- 3 large egg yolks
- 1 stick unsalted butter, cut into 8 pieces
- 1/2 tsp. fresh lemon juice, or to taste
- Kosher salt and black pepper
- 1 lb. asparagus, trimmed
- 1-2 tbsp. olive oil
- 4 8-10 oz. beef filet mignons
- Minced parsley, for garnish
Blanquette de Veau à l'ancienne
By tulawdog
Take the veal cuttings, vegetables, bouquet garni and stock and put in a large pot (a wide-mouthed enamel cast iron...
- D’Artagnan veal tenderloin (that you can get HERE), about 2 1/2 lbs., trimmed and cut into cubes and thoroughly rinsed before and after trimming **
- 1 pint pearl onions, peeled
- 2 T butter
- 6 c stock (veal or chicken)
- Bouquet garni: 1 thyme sprig, 1 bay leaf, parsley stems, 6 peppercorns, 2 cloves garlic, sliced and 3 cloves tied in cheesecloth or loose
- 1 celery stalk cut into sticks
- 1 large carrots, peeled & cut into thick sticks
- 1 small leek, sliced in half in 4” pieces
- 1 teaspoon coarse salt
- 4 Tablespoons butter
- 5 Tablespoons flour
- 2 T vermouth
- 2 T Cognac
- 1 container veal demi-glace from D’Artagnan the you can get HERE (or 1 cup of your own)
- 3 egg yolks
- 1/2 c heavy cream
- 2 c sliced mushrooms (I used a combination of crimini and shitake without stems but pure white mushrooms are the classic for this)
- 1 Tablespoon lemon juice
- salt and pepper to taste
- minced fresh parsley
- chopped yellow celery tops (optional)
Blue cheese and bacon potato bake
By tulawdog
Place the bacon rashers in the cold frying pan and place over low heat
- 6 rashers bacon
- 1.5 kilos well scrubbed potatoes
- large onion
- 2 cloves garlic
- 600 ml cream
- 200 g blue cheese
- handful parsley
- salt and pepper
- large frying pan
- baking dish or casserole
- large knife
Smoked Duck with Wine-Butter Sauce Recipe
By tulawdog
The day before: Soak the ducks in the buttermilk overnight (12 to 24 hours) to remove any gamey taste in the meat
- 3 whole ducks
- 1-1/2 gallons buttermilk
- 1/2 cup All-Purpose Rub (see below)
- 3 apples, unpeeled
- 3 onions, quartered
- 2 sticks butter
- 1-1/2 cups red wine (not cooking wine)
- 2 tablespoons minced garlic