Tulawdog's profile page
Recipes
Greek Yogurt
By tulawdog
o make no-fail yogurt in Instant Pot, or your favorite yogurt maker in just three steps, sanitation, inoculation an...
- Milk
- Plain yogurt
- Powdered milk
Chili-Orange Beef
By tulawdog
In a medium bowl, combine the chili sauce, orange juice, oyster sauce and fivespice powder
- 2/3 cup (158 milliliters) Thai sweet chili sauce
- 1/4 cup (59 milliliters) orange juice or orange marmalade
- 2 tablespoons (32 grams) oyster sauce
- 1/8 teaspoon five-spice powder
- 1 1/2 pound (683 grams) flank steak, skirt steak or sirloin, cut into thin 1/4'' (6-millimeter) strips
- Cooked rice, for serving
- Sesame seeds, for garnish, optional
Peanut Butter Scotcheroos
By tulawdog
Get everything ready: These bars certainly aren't difficult, but once you start, it's best to keep going
- Ingredients
- 6 cups puffed rice cereal, like Rice Krispies
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter (see Recipe Note)
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Equipment
- 9 x13-inch baking pan
- Parchment paper
- Nonstick baking spray
- Large mixing bowl
- Medium saucepan (at least 3 quarts)
- Heatproof spatula
- Heatproof bowl
- Sharp knife
Cherry Garcia Ice Cream
By tulawdog
1) Place shaved chocolate flakes and the cherries in separate bowls
- 1/4 cup shaved plain chocolate (we prefer Hershey's Special Dark Chocolate candy bars)
- 1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup milk
ROASTED BUTTERNUT SQUASH BISQUE
By tulawdog
Heat oven to 350 degrees. Cut the squash in half and remove the seeds using a spoon
- 3 tbsp. olive oil, separated
- 1 whole butternut squash
- 1/2 medium onion, diced
- 2 carrots, diced
- 3 cups vegetable stock
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 tsp. ground black pepper, plus more to taste
- 1/8 tsp. ground nutmeg, plus more for garnish
- 1/2 cup heavy cream (optional, can substitute almond milk for non-dairy option)
Pork Stir-Fry with Asparagus and Sugar Snap Peas
By tulawdog
Place the pork in the freezer for 20 minutes while you prep the rest of the ingredients
- 1 12-16 ounce pork tenderloin
- 1 cup rice
- 1/4 cup soy sauce
- 2 tablespoons sherry
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 2 shallots, sliced thin
- 1 pound asparagus, trimmed and sliced into 1-inch pieces
- 1 1/2 cups sugar snap peas, tips trimmed
- 1/4 cup water
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper
Sauteed Shrimp with Spinach & Tomatoes
By tulawdog
In a large skillet, heat oil over medium-high
- # 1.5 Tbsp. extra-virgin olive oil
- # 2 cups cherry or grape tomatoes
- # 1 garlic clove, minced
- # 1 tsp. smoked paprika
- # 1 pound large raw shrimp, peeled and deveined
- # 4 ounces spinach or baby arugula (about 4 cups)
- # coarse salt and ground pepper
- # 1 Tbsp. fresh lemon juice
Homemade Ranch Seasoning Mix
By tulawdog
Place all ingredients in your food processor and whirl for a minute just to blend and crumble those parsley and oni...
- 1/3 cup dry buttermilk
- 1 tablespoon dried parsley flakes
- 1 and 1/2 teaspoons salt
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon dried onion flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
German Pretzels
By tulawdog
1. Heat a baking stone in an oven to 500°
- 1 1/2 tbsp. barley malt syrup (available from Shop Organic)
- 1 (1/4-oz.) package active dry yeast
- 3 tbsp. unsalted butter, softened, plus more for serving
- 4 cups flour, plus more for dusting
- 1/4 tsp. kosher salt
- 2 tbsp. baking soda
- Coarse salt, for sprinkling
Veggie-Heavy Taco Pie
By tulawdog
Preheat oven to 375F; lightly butter a 6 cup/1
- Olive Salsa:
- Butter, to grease the dish
- 1/2 lb lean ground beef
- 1 (3.8 oz) can sliced California ripe olives, divided
- 2 tablespoons olive oil
- 1 medium-large onion, diced
- 1 medium red bell pepper, cored and diced
- 6 oz kale, rinsed, tough center ribs removed, and chopped
- 3/4 cup water, divided
- 3-4 large cloves garlic, minced
- 1 (14.5) oz can no-salt-added diced tomatoes, with juices
- 3 tablespoons tomato paste
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 oz sharp cheddar cheese, shredded
- 3 (8 inch) whole wheat tortilla shells
- 1/4 cup sliced California ripe olives (reserved from the 3.8 oz can)
- 1/2 cup chopped cherry tomatoes
- 1/4 small onion, diced
- 2 tablespoons minced fresh parsley
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1 pinch black pepper