Tulawdog's profile page
Recipes
Naan
By tulawdog
Dissolve yeast and sugar in warm water
- 1/2 c warm water
- 1/2 Tbsp yeast
- 2 Tbsp sugar
- 1 1/2 Tbsp milk
- 1 small egg beaten (or half a large egg)
- 1 tsp salt
- 2-2 1/4 c bread flour
- melted butter, optional
spring pasta with snap peas, spinach and mushrooms
By tulawdog
Bring a large pot of salted water to a boil
- 1/2 pound short pasta, such as farfalle
- 1/2 pound sugar snap peas, halved
- 1 TBSP olive oil or butter
- 1 lb mushrooms of any variety, cleaned, stemmed and sliced
- 1/3 cup heavy cream or half-and-half
- 1/3 cup dry white wine
- a few handfuls fresh spinach
- 2 about 2 oz Parmesan, grated (1/2 cup)
- 1/2 cup fresh basil leaves, cut into a chiffonade
The Easiest Crispy Pan-Seared Fish
By tulawdog
Adjust oven rack to center position and preheat oven to 300°F
- 4 thick white fish filets or steaks (such as halibut, striped bass, sea bass, or swordfish), 5 to 8 ounces each
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 1/2 cups panko-style bread crumbs (see note above)
- 3 tablespoons vegetable, canola, or peanut oil
- Lemon wedges or tartar sauce (either store-bought or homemade) for serving
Roasted Cod w/Tomatoes,Olives, & Capers served over Tagliolini Pasta~
By tulawdog
Season the Cod fillets with freshly squeezed lemon juice, Sea Salt & freshly ground black pepper
- 4 Cod Fillets
- 5 Roma Tomatoes, chopped
- 1 cup Pomi Marinara Sauce
- 4 cloves of minced garlic
- 1 medium onion sliced
- 1/2 cup Kalamata Olives ( I used unpitted)
- 1/4 cup Capers
- 4 tblsp extra virgin olive oil
- 1 tsp dried peperoncini chilies
- salt & pepper to taste
- I used 8.82 oz box of Cipriani Tagliolini Extra Thin Egg Pasta
- (Boiled the pasta in Sea Salt & Olive Oil)
Salted bourbon-butterscotch fudge
By tulawdog
Heat the oven to 400 degrees
- 1 cup chopped walnuts or pecans
- 3 cups butterscotch chips
- 1 tablespoon butter
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons good bourbon
- coarse salt
Barbecued Bacon Shrimp
By tulawdog
1. Count shrimp; for each, you need 1/2 slice bacon and 1 soaked wood toothpick
- 1 pound (32 to 36 per lb.) peeled, deveined shrimp, rinsed
- 16 to 18 slices bacon (16 to 18 oz.), cut in half crosswise $
- Cooking oil spray or salad oil
Sweet and Nutty Kale Salad
By tulawdog
To make the dressing, process the walnuts in a food process until very finely ground
- Honey Walnut Dressing (makes about 1 cup):
- 1 cup chopped walnuts
- 1/4 cup apple cider vinegar
- 2 Tbsp. raw honey
- 1/2 tsp. salt + more to taste
- water, to thin
- Salad:
- 4 cups of chopped kale (I used lacinato, but any type will work)
- a few pinches of salt
- 1 tsp. extra virgin olive oil
- 1 small apple, cored and cubed (about 1 cup)
- 1 cup cubed pineapple
- 2 stalks celery, split lengthwise and chopped
- 1/3 cup of the dressing, or more to taste
- dried cranberries and walnut pieces to garnish
Skillet Cornbread
By tulawdog
Preheat oven to 450 degrees
- 1 C. yellow cornmeal
- 1/2 C. all-purpose flour
- 1 tsp. salt
- 1 Tbsp. baking powder
- 1 C. buttermilk
- 1/2 C. milk
- 1 whole egg
- 1/2 tsp. baking soda
- 1/4 C. butter, melted
- 2 Tbsp. bacon grease or shortening
Pasta with Chicken & Broccoli in a Mushroom White Wine Sauce
By tulawdog
Preheat oven to 350°F. Cut the ends off the two heads of garlic so that the cloves are exposed
- 2 heads of garlic
- 1 tablespoon olive oil, divided
- 1 teaspoon Dijon mustard
- 1 large chicken breast
- 1 lb penne pasta (whole wheat or regular)
- 1 head of broccoli, chopped into florets
- 1 small onion, diced
- 8 oz pre-sliced white or crimini mushrooms, roughly chopped
- 1 cup dry white wine (I used Sauvignon Blanc)
- 1 cup mushroom broth (I made this from a bouillon cube, but if you can’t find it, you could substitute chicken broth)
- 1-1/2 cups grated sharp white cheddar cheese
- 1 tablespoon flour
- Ground black pepper
- 1/2 cup diced sundried tomatoes (rehydrated if necessary)
Slow-Cooker Steak & Guinness Pie
By tulawdog
In a large bowl or zip-top bag, combine flour, 2 teaspoons salt, and 1 teaspoon pepper
- 1/4 cup flour, plus more for rolling
- Kosher salt and freshly ground black pepper
- 2 pounds boneless beef chuck, trimmed of excess fat and cut into 1-inch cubes
- 2 large carrots, cut into 1/4-inch thick rounds
- 1 large yellow onion, chopped
- 2 large russet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch cubes
- 3 large cloves garlic, minced
- 2 sprigs fresh thyme
- 1 12-ounce bottle Guinness (or other stout)
- 1 cup low-sodium beef broth
- 1 sheet frozen puff pastry, thawed overnight in refrigerator