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Recipes
Herb Stuffed Mushrooms
By tulawdog
Gently wipe mushrooms with a paper towel Remove stems and place mushrooms on a parchment paper lined baking sheet P
- 1 (1 pound) package white button mushrooms
- 8 ounces goat cheese
- 1/4 cup minced parsley
- 1 tablespoon minced chives
- 1 teaspoons minced garlic
- 1/4 teaspoon celtic sea salt
Homemade Orange Julius
By tulawdog
Place all the ingredients in a blender
- -6 oz can orange juice concentrate, frozen
- 1/4 -1/4 cup sugar
- 1 -1 cup milk
- 1 -1 cup water
- 1 -1 tsp vanilla
- 12 -12 ice cubes
Orecchiette with Broccoli Rabe and Sausage
By tulawdog
Sauté sausage in a large pot over medium heat until browned, breaking up into pieces with the edge of a spatula
- 3 spicy Italian sausages, removed from casing
- 3 cloves garlic
- kosher salt
- 1/4 teaspoon red chile flakes
- 1/4 cup extra virgin olive oil
- 2 tablespoons chicken stock
- 1/2 pound orecchiette pasta
- 2 bunches of broccoli rabe trimmed and cut into bite-sized pieces
Rack of Lamb - Herb crust
By tulawdog
Heat oven to 475°F. Season the rack of lamb with salt and pepper all over
- 1 rack of lamb (about a pound), frenched
- salt
- pepper
- olive oil
- herb crust
- mustard coating
- herb crust
- 1 large clove garlic, chopped fine
- 2 tbsps fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1/2 cup fresh breadcrumbs
- 2 tbsps olive oil
- Combine the garlic, parsley, thyme, and breadcrumbs in a bowl. Moisten with olive oil so that it holds together.
- mustard coating
- 2 tbsps Dijon mustard
- 2 tsps fresh rosemary, chopped
- 2 tbsps olive oil
- 1 tbsp lemon juice
- salt and pepper
Braised Chicken in White Wine, Mustard and Tarragon
By tulawdog
Preheat oven to 350′F. Season the chicken pieces with salt and black pepper
- 1 whole chicken, quartered (or preferably 6 legs)
- salt and black pepper
- 4 tablespoons grapeseed oil
- 6 tablespoons butter
- 10 shallots, sliced
- 5 cloves garlic, sliced
- 3 cups white wine (Chablis or Meursault)
- 1/4 cup tarragon vinegar
- 4 cups chicken stock
- sage, thyme, bay leaf, parsley and tarragon tied in a bundle
- 6 tablespoons whole grain mustard
- 1 cup heavy cream
- 2 cups button mushrooms, quartered
- olive oil
- 1 lb Tagliatelle or Fettuccine
- butter
- 3 tablespoons tarragon leaves, chopped
Slow-Cooker Chicken in Milk
By tulawdog
Remove the chicken from its packaging and pull the bundle of giblets from inside; discard or reserve the giblets fo...
- 4 - to 5-pound chicken
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 1 tablespoon olive oil or canola oil
- 1 cup hard cider or apple juice
- 10 cloves garlic, left unpeeled
- 1/4 cup lightly packed sage leaves
- 1/2 whole cinnamon stick (about 3 inches long)
- Zest from two medium lemons
- 2 1/4 cups whole milk
Steak with Porcini Butter (Wild Porcini Sea Salt)
By tulawdog
The day before you plan to serve the dish, put the butter in a small bowl and sprinkle with the 3/4 tsp
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature
- 3/4 tsp. wild porcini sea salt, plus more, to taste
- 6 filets mignons, each about 6 oz. and 2 inches thick
- Freshly ground pepper, to taste
- Canola oil as needed
- Snipped fresh chives for garnish
Easy Stir-Fried Beef With Mushrooms and Butter Recipe
By tulawdog
Place the beef in a large bowl
- 1/2 pound flank steak, sliced about 1/8 inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon soy sauce
- 1 teaspoon plus 3 tablespoons vegetable oil, divided
- 1/2 teaspoon cornstarch
- 1 ginger piece, sliced quarter inch thick
- 1/2 pound mix variety of mushrooms, sliced about a quarter inch or more thick
- 2 teaspoon soy sauce
- 1 tablespoon butter
- 2 medium cloves garlic, finely minced (about 1 teaspoon)
- Steamed white rice, for serving
Butter-Roasted Sweet Potatoes
By tulawdog
Arrange a rack in the middle of the oven and heat to 425°F
- 2 pounds sweet potatoes (about 2 large)
- 4 tablespoons unsalted butter, melted and cooled, ghee, or coconut oil
- 1/2 teaspoon kosher salt
Creamy Pasta with Prosciutto and Snap Peas
By tulawdog
In a large saucepan, bring salted pasta water to a boil while prepping the various ingredients
- 6 to 8 oz dry shaped pasta (preferrably shells, orechiette, or other cup-shaped pasta)
- 2 cloves garlic, minced
- 1-1/2 T olive oil
- 2 oz prosciutto, lonza, or country ham, thickly sliced (1/4-inch minimum) then minced
- 2 small shallots, minced
- 1/2 cup cream
- 1/2 cup unsalted stock
- 1/4 cup freshly grated Parmesan, plus more for the table
- 1/4 pound fresh sugar-snap peas, chopped into 1/2-inch pieces
- 2 T to 1/4 cup minced fresh flat-leaf parsley
- salt and freshly ground pepper