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Recipes

Shrimp, Tomato and Basil Linguine with Warm Goat Cheese Rounds

Shrimp, Tomato and Basil Linguine with Warm Goat Cheese Rounds

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1. Preheat oven to 400. 2

  • 1 * 1 slice white bread
  • 1 * 1 4 ounce package log-shaped goat cheese
  • 1 * 1 tablespoon olive oil
  • 1 * 1 cup chopped onion
  • 2 * 2 minced garlic cloves
  • 3 * 3 cups chopped plum tomatoes
  • 1/4 * 1/4 cup water
  • 2 * 2 teaspoons sugar
  • 1 * 1 teaspoon red pepper
  • 1/2 * 1/2 pound shrimp, peeled
  • 1/2 * 1/2 teaspoon salt
  • 6 * 6 cups cooked linguine (12 ounces uncooked)
  • 1/2 * 1/2 cup thinly sliced basil
0/5 (0 Votes)

Braised Pork Belly

Braised Pork Belly

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1. When buying pork belly, make sure you get leaner pieces

  • 1 * 1 pound of pork belly, you can purchase this at Asian grocery stores or the butcher
  • 2 * 2 tablespoons sugar or brown sugar
  • 1 * 1 big stalk of leek (or 2 small stalks), washed and cut into 1 inch long pieces*
  • 4 * 4 slices of ginger
  • 3 * 3 tablespoons soy sauce
  • 2 * 2 tablespoons cooking wine (sake, or white wine is fine too)
  • 2 * 2 cups water
  • 1 * 1 tablespoon Chinese 5 spice powder
  • * green onions for garnish
4/5 (1 Votes)

Baked Penne with Chicken and Sun-Dried Tomatoes

Baked Penne with Chicken and Sun-Dried Tomatoes

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1. Preheat oven to 400

  • 6 * 6 tablespoons butter, plus more for baking dishes
  • * coarse salt and ground pepper
  • 1 * 1 pound penne rigate
  • 1 * 1 teaspoon olive oil
  • 2 * 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
  • 1/2 * 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 4 * 4 garlic cloves, minced
  • 6 * 6 cups whole milk
  • 10 * 10 ounces white mushrooms, trimmed and thinly sliced
  • 1/2 * 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 1/2 * 1 1/2 cups shredded provolone (6 ounces)
  • 1 * 1 cup finely grated Parmesan (4 ounces)
0/5 (0 Votes)

Pork Stir-Fry with Asparagus and Sugar Snap Peas

Pork Stir-Fry with Asparagus and Sugar Snap Peas

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Slice the pork into medallions about 1/2-inch thick

  • 1 small pork tenderloin (between 12-16 ounces)
  • salt and pepper
  • 1/4 cup soy sauce
  • 2 tablespoons sherry
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon corn starch
  • 2 tablespoons sesame oil
  • 2 shallots, sliced thin
  • 2 cloves garlic, minced
  • 1 inch piece ginger, peeled and minced
  • 1 pound asparagus, trimmed and sliced into 1-inch pieces
  • 1 1/2 cups sugar snap peas
  • 1/4 cup water
  • 1/2 teaspoon red pepper flakes
0/5 (0 Votes)

Chicken Marsala With Mushrooms and Shallots Recipe

Chicken Marsala With Mushrooms and Shallots Recipe

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Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface

  • 1 1/4 cups (300ml) Marsala wine (see note above)
  • 3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth
  • 1 packet unflavored gelatin (2 1/2 teaspoons; 10g)
  • 4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total)
  • Kosher salt and freshly ground black pepper
  • 1 About 1 cup all-purpose flour (5 ounces; 140g), for dredging
  • 1/4 cup (60ml) extra-virgin olive oil, plus more if needed
  • 10 ounces (280g) cremini mushrooms, stemmed and thinly sliced
  • 4 medium shallots (6 ounces; 165g), minced
  • 2 medium cloves garlic, minced
  • 1 teaspoon (about 3g) minced fresh thyme leaves
  • 3 tablespoons (45g) cold unsalted butter, cut into cubes
  • 1 teaspoon (5ml) soy sauce
  • White wine vinegar, sherry vinegar, or fresh lemon juice, to taste
  • Minced fresh parsley, for garnish
0/5 (0 Votes)

Pork scallopine with lemon and caper wine sauce

Pork scallopine with lemon and caper wine sauce

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Slice the pork into half inch/2cm thick pieces and then gently pound them flat under parchment paper using a rollin...

  • 1 pork tenderloin (fillet) about 400-500g
  • bowl of plain flour for dusting
  • 1 tablespoon olive oil
  • 3 small shallots finely chopped
  • 1 lemon juiced
  • 200 ml/3/4 cup chicken or vegetable stock
  • 200 ml/3/4 cup white wine
  • 1 tablespoon capers small brined
  • 2 tablespoons flat leaf parsley finely chopped
4/5 (1 Votes)

Pepperoni Pizza Chicken Rollups

Pepperoni Pizza Chicken Rollups

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Preheat the oven to 350°F

  • 4 boneless skinless chicken breasts, pounded to 1/4-inch thickness
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper
  • 35 slices pepperoni, divided
  • 4 ounces sliced or shredded mozzarella cheese
  • 3 cups pizza sauce
0/5 (0 Votes)

Pommes Soufflées

Pommes Soufflées

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1. First Jacques peels the potatoes

  • 6-8 large russet potatoes
0/5 (0 Votes)

Crusty Chicken Thighs with Mushroom Sauce

Crusty Chicken Thighs with Mushroom Sauce

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4 LARGE CHICKEN THIGHS (ABOUT 1 3/4 POUNDS TOTAL), SKIN ON 3/4 TEASPOON SALT 3/4 TEASPOON BLACK PEPPER Mushroom

  • Mushroom Sauce:
  • 4 LARGE CHICKEN THIGHS (ABOUT 1 3/4 POUNDS TOTAL), SKIN ON
  • 3/4 TEASPOON SALT
  • 3/4 TEASPOON BLACK PEPPER
  • 1 CUP ONION, DICED
  • 1 1/2 TABLESPOONS CHOPPED GARLIC
  • 3 CUPS WHITE MUSHROOMS, WASHED AND DICED
  • 1/3 CUP DRY WHITE WINE OR CHICKEN BROTH
  • 1 TABLESPOON CHIVES, CHOPPED
0/5 (0 Votes)

Pan Fried Pork Chops with Mushroom Gravy

Pan Fried Pork Chops with Mushroom Gravy

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1. Preheat oven to warm setting

  • 4 * 4 boneless pork chops
  • 1 * 1 egg
  • 1/2 * 1/2 cup all purpose flour
  • 2 * 2 teaspoons seasoning salt
  • 1 * 1 tablespoon olive oil
  • 1 * 1 tablespoon butter
  • 1 * 1 cup sliced button mushrooms
  • 1 * 1 cup chicken broth
  • 2 * 2 tablespoons flour
  • 1/4 * 1/4 cup milk
  • * fresh cracked black pepper and kosher salt
5/5 (1 Votes)