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Recipes
OVERNIGHT BLUEBERRY FRENCH TOAST
By tulawdog
Spray a 9x13-inch baking dish with nonstick spray and set aside
- FRENCH TOAST:
- 12 slices thick stale Challah bread
- Two 8-ounce packages cream cheese (or mascarpone )
- 1 cup fresh blueberries (maybe a little more)
- 12 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- SAUCE:
- 1 cup granulated white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tablespoon butter
Buttered Pecan Ice Cream
By tulawdog
In a saucepan, mix together brown sugar, water, and salt and bring to a boil
- 1 cup packed light brown sugar
- 1/2 cup water
- 1/8 tsp. salt
- 2 large eggs
- 2 tbsp. unsalted butter
- 1 cup whole milk
- 1 tsp. vanilla extract
- 1 cup heavy cream
- 1 cup chopped toasted pecans
Berry Gratin
By tulawdog
1. Adjust oven rack to lower middle and heat oven to 400 degrees
- Berries
- 4 cups fresh or frozen berries.
- 1 tablespoon sugar
- pinch of salt
- Topping
- 3 slices of white sandwich bread torn into quarters
- 3 tablespoons of butter
- 1/4 cup packed brown sugar
- Pinch of cinnamon
Pretzel
By tulawdog
In the bowl of an electric mixer (or a large bowl if making pretzels by hand), add the sugar, salt, warm water and ...
- 1 1/2 cups of warm water
- 1 tablespoon of sugar
- 2 teaspoons of salt
- 7 grams of active dry yeast
- 4 1/2 cups of flour
- 4 tablespoons of butter, melted
- 2/3 cup of baking soda
- egg wash (egg and water beaten together)
- salt (I don't have pretzel salt, so I used kosher salt
Timballo di Bucatini
By tulawdog
Stir-fry onion and garlic with two tablespoon of oil
- 1 -1 eggplant chopped
- 1 -1 zucchini chopped
- 1 -1 red bell pepper chopped
- 3 -3 carrots chopped
- 1 -1 onion chopped
- 2 -2 garlic cloves chopped
- 1 -1 tomato can (250g)
- 1 -1 glass water
- 1 -1 tbsp paprika
- -salt
- -pepper
- -parmesan cheese
- -a small egg
- 250 -250 g of bucatini
- -extra virgin olive oil
Bacon-Wrapped Jalapeno Thingies - Pioneer Woman
By tulawdog
If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise
- 20 * 20 whole Fresh Jalapenos, 2-3 Inches In Size
- 2 * 2 cubes Cream Cheese (Softened)
- 1 * 1 pound Thin(regular) Bacon, Sliced Into Thirds
Peppermint Eggnog Fudge
By tulawdog
For the fudge Line a 8 or 9 inch square pan with aluminum foil and spray foil with a non-stick spray (I used Baker'...
- For the fudge
- 2 cups sugar
- 1/2 cup unsalted butter
- 1 cup eggnog
- pinch of salt
- 11oz. package white chocolate chips
- 7 oz. jar marshmallow fluff
- 1 cup Andes Peppermint Crunch Baking Chips
- For the topping
- 1 cup semi-sweet chocolate chips
Carnitas
By tulawdog
Preheat oven to 350 degrees and line a baking sheet with foil and place to the side
- 5 lbs bone in pork boston butt roast or pork shoulder bone removed then (You could also use a 3-4 pound boneless boston butt roast or pork shoulder to save yourself from having to cut out the bone) cut into 2 inch chunks
- 1 1/2 teaspoons mexican red chile powder
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1 cinnamon stick
- 2 bay leaves
- 3-4 cloves garlic peeled and sliced thinly
- 1/4 cup fresh squeezed lime juice
- water to cover pork
Butternut Squash Linguine with Fried Sage
By tulawdog
Heat oil in a large (read: 12 inch) skillet over medium heat
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 2 garlic cloves, pressed or chopped
- 1/8 teaspoon red pepper flakes (up to 1/4 teaspoon for spicier pasta sauce)
- Sea salt and/or kosher salt
- Freshly ground black pepper
- 2 cups vegetable broth
- 12 ounces whole grain linguine or fettucine
- Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt
Linguine with Creamy Mushroom Sauce
By tulawdog
Make the sauce Bring a large pot of water to a boil over high heat
- 2 Tbs. olive oil
- 6 oz. button mushrooms, thinly sliced
- 6 oz. cremini mushrooms, thinly sliced
- 1 to 2 garlic cloves, minced
- 1/2 tsp. dried thyme
- 1/4 cup dry vermouth or dry white wine
- Salt, to taste, plus 2 Tbs.
- Freshly ground black pepper, to taste
- 1 lb. linguine
- 1/2 cup sour cream
- Pinch of cayenne pepper
- 2 Tbs. chopped fresh flat-leaf parsley