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Recipes
Corn, Bacon & Basil Spaghetti
By tulawdog
Set a large pot of water to boil and cook your pasta until almost al dente
- 1 lb. spaghetti
- 4 slices bacon, cut into strips
- 2 cup corn, kernels removed
- 3/4 cup whipping cream
- 1/3 cup freshly grated Parmesan cheese
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1/4 cup chopped basil leaves
- black pepper and parmesan cheese to serve
Individual Chicken Potpies
By tulawdog
Preheat an oven to 400ºF
- 8 Tbs. (1 stick) unsalted butter, cut into
- 1/2-inch cubes
- 1/2 cup all-purpose flour
- 4 cups chicken stock
- 1/2 tsp. chopped fresh thyme
- 1 bay leaf
- 1/2 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup peeled and chopped carrots
- 1/2 cup chopped white button mushrooms
- 1/2 cup chopped red-skinned potatoes
- 1 cup chopped cooked chicken
- 1/2 cup cooked fresh or frozen peas
- Salt and freshly ground pepper, to taste
- Four 6-inch squares frozen puff pastry
- 1 egg, beaten with 1 tsp. water
Pizza Dough Recipe - Peter Reinhart's
By tulawdog
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer)
- 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
- 1 3/4 (.44 ounce) teaspoons salt
- 1 teaspoon (.11 ounce) instant yeast
- 1/4 cup (2 ounces) olive oil (optional)
- 1 3/4 cups (14 ounces) water, ice cold (40°F)
- Semolina flour OR cornmeal for dusting
Burnt Sugar Ice Cream with Chocolate Bits
By tulawdog
Using a very clean skillet, cook the sugar over moderate heat, stirring constantly with a fork, until the sugar beg...
- 3/4 cup granulated sugar
- 2 cups whole milk
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 cup well chilled heavy cream
- 3.5 ounces fine-quality bittersweet (~72%) chocolate, finely chopped
- See more at: http://www.bloggingoverthyme.com/2013/08/15/burnt-sugar-ice-cream-with-chocolate-bits/#sthash.9s4J8TwC.dpuf
Slow Cooker French Dip Sandwiches
By tulawdog
Season the chuck roast: Remove the roast from its packaging and pat dry
- For the sandwiches:
- Ingredients
- 3 pounds boneless beef chuck roast
- 2 to 3 teaspoons vegetable oil
- 1 large onion, thinly sliced
- 1/2 teaspoon kosher salt, plus more to season the roast
- 1/2 cup dry red wine
- 2 cups low-sodium beef broth
- 1 bay leaf
- Freshly ground black pepper, to season the roast
- To serve:
- 6 to 8 crusty French sandwich rolls, sub buns, or hoagie buns
- Sliced provolone or Swiss cheese, optional
- Equipment
- Large skillet
- Stiff spatula
- 6-quart slow cooker or larger
- Tongs or slotted spoon
- Baking sheet
- Fine-mesh strainer
- Measuring cup
breakfast sausage roll
By tulawdog
Dry yeast dissolve in water and let stand 5 minutes
- 500 g flour
- 10 g salt
- 1 sachet of dried yeast
- 50 ml oil
- 300 ml water 10 sausages choice and 1 egg 3 tablespoons milk for brushing
Rabbit Ragu with Pappardelle
By tulawdog
1. Pat the rabbit pieces dry and season with salt and pepper
- 1 * 1 rabbit (2 1/2 to 3 1/2 ), cut into 8 pieces, bone in
- * Kosher salt and ground black pepper
- 1/4 * 1/4 cup olive oil
- 1 * 1 anchovy (optional)
- 1 * 1 medium onion, diced
- 1 * 1 carrot, diced
- 1 * 1 stalk celery, diced
- * Pinch of red-pepper flakes
- 1 * 1 tablespoon minced garlic
- 1 * 1 teaspoon tomato paste
- 1 * 1 cup dry red wine
- 1 * 1 cup seeded, chopped San Marzano tomatoes
- 1 * 1 cup low-sodium chicken broth
- 2 * 2 bay leaves
- 2 * 2 sprigs thyme
- 2 * 2 tablespoons unsalted butter, cut into pieces
- 12 * 12 ounces pappardelle
- * Pecorino Romano cheese, for grating
Noodle Stir Fry with Shrimp Recipe
By tulawdog
1. Bring a stockpot of water to boil
- 6 ounces dried noodles (I used thin spaghetti noodles)
- 7 ounces raw shrimp, peeled and deveined
- 1 1/2 teaspoon kosher or sea salt, divided (or 3/4 tsp table salt)
- 1/2 teaspoon cornstarch
- 1 tablespoon cooking oil
- 1 teaspoon finely minced garlic
- 1/4 cup snow peas, thinly sliced on diagonal
- 1/4 cup matchstick cut carrots
- 1 1/2 teaspoons soy sauce
- 1 teaspoon Chinese rice wine (or dry sherry)
- 1/4 teaspoon sesame oil
- 1 tablespoon sesame seeds
Slow-Cooker Chicago-Style Italian Beef and Sausage Combos
By tulawdog
Heat oil in a large sauté pan over medium-high heat until shimmering
- 6 hot Italian sausage links
- 1 tablespoon olive oil
- 2 pounds thinly sliced, Italian beef deli meat (such as Vienna or Scala's), or regular deli roast beef
- 2 large onions, thinly sliced
- 2 red peppers, seeded and sliced
- 6 cloves of garlic, very thinly sliced or minced
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes
- 1 1/2 cups of beef broth
- 11/2 cups red wine
- 3 tablespoons Worcestershire sauce
- Loaf of French bread, cut into six pieces
- Jar of hot giardiniera
Double Cookie Dough Ice Cream
By tulawdog
To make the cookie dough: Combine the butter, salt, and brown sugar together in a small bowl
- Cookie Dough Mix-in
- 5 tablespoons unsalted butter, melted and slightly cooled
- 1/4 teaspoon salt
- 1/3 cup packed light brown sugar
- 1/4 cup flour
- 1/2 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
- Ice Cream
- 3 tablespoons unsalted butter
- 2 cups heavy cream
- 2/3 cup packed dark brown sugar
- 4 large egg yolks
- 1/8 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk