Tulawdog's profile page
Recipes
Prosciutto and Spinach Stuffed Shells
By tulawdog
Preheat the oven to 375°F
- 12 ounces jumbo shells pasta
- 10 ounces fresh baby spinach
- 6 ounces prosciutto, thinly sliced and finely chopped
- 1 (15-ounce) container whole milk ricotta
- 1 egg, lightly beaten
- 1 cup grated parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1 cup marinara sauce
- 1/2 cup mozzarella cheese, shred
Mulled Apple Cider
By tulawdog
1. Simmer cider, cinnamon sticks and cloves together in a medium pot over medium heat for 5 minutes (do not let cid...
- 4 cups apple cider
- 4 cinnamon sticks
- 12 whole cloves
Slow Cooker Beef Provencal Stew
By tulawdog
Prepare a slow cooker. Add carrots, onions, and mushrooms
- 2 cups chopped carrots
- 1 large onion, chopped
- 8 ounces baby portobello mushrooms, roughly chopped
- 2 Tablespoons olive oil
- 6 garlic cloves, crushed and roughly chopped
- 1 pound stew beef or boneless chuck roast, cut into cubes
- 1 teaspoons salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons flour
- 1 cup red wine
- 1/2 cup beef broth
- 1 Tablespoon tomato paste
- 1 (14 1/2-ounce) can diced tomatoes
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 3 cups cooked extra wide egg noodles
Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter
By tulawdog
Make ravioli: Heat oil in heavy large skillet over medium heat
- For serving:
- Ravioli
- * 2 tablespoons olive oil
- * 3 large shallots, minced
- * 8 ounces arugula, chopped (about 8 cups)
- * 6 ounces soft fresh goat cheese (such as Montrachet), crumbled
- * 1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
- * Nonstick vegetable oil spray
- * 42 (about) wonton wrappers (from one 12-ounce package)
- * 2 large egg whites, whisked just until foamy
- Tomato-Pancetta butter
- * 6 ounces thinly sliced pancetta* or bacon, coarsely chopped
- * 1/4 cup (1/2 stick) butter
- * 6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced
- * 1 teaspoon chopped fresh thyme
- * 5 tablespoons butter, melted
- * 12 fresh basil leaves
- * Fresh thyme sprigs
Naan
By tulawdog
In a large bowl, dissolve yeast in warm water and 1 Tbsp of sugar
- 1 (.25 ounce or about 2 1/4 tsp) package active dry yeast
- 1 cup warm water
- 1/4 cup white sugar (reserve 1 Tbsp of sugar to proof the yeast)
- 3 Tbsp milk
- 1 egg, beaten
- 2 teaspoons salt (I used Kosher)
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic (optional)
- 1/4 cup butter, melted
Chewy Choc Chip Alton Brown
By tulawdog
Melt the butter in a 2-quart saucepan over low heat
- 8 ounces unsalted butter
- 12 ounces bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces granulated sugar
- 8 ounces light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 ounce whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
New Orleans French Bread
By tulawdog
In a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, shortening, and water
- 3 cups bread flour
- 1 Tablespoon dry active yeast
- 1 Tablespoon granulated sugar
- 1 Tablespoon vegetable shortening
- 1 1/4 cups warm water
- 1 1/2 teaspoons kosher salt
Mushroom Bolognese
By tulawdog
Soak the dried porcini mushrooms in 1 cup of very warm water and let sit for 20 minutes
- 2 tablespoons olive oil
- 1 large carrot, peeled and diced
- 2 medium sized celery ribs, diced
- 1/2 medium onion, diced
- sea salt or kosher salt and freshly ground black pepper
- 3 garlic cloves, grated or minced
- 3/4 cup red wine
- 1 about 1 pound of mushrooms (I used a mix of mostly baby bellas and some shiitake), chopped
- 1 ounce of dried porcini mushrooms
- 1-1/2 cups beef (or vegetable, if you want this to be vegetarian) broth
- 1 15-ounce can whole tomatoes, crushed
- 1 15-ounce can tomato sauce or puree
- 2 bay leaves
- 2 teaspoons sugar
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
Chicken Parmigiana - Pioneer Woman
By tulawdog
Prep Time: 15 Minutes Cook Time: 45 Minutes Difficulty: Easy Mix flour, salt, and pepper together on a l...
- 4 * 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
- 1/2 * 1/2 cups All-purpose Flour
- * Salt And Pepper (to Taste)
- 1/2 * 1/2 cups Olive Oil
- 2 * 2 Tablespoons Butter
- 1 * 1 whole Medium Onion, Chopped
- 4 * 4 cloves Garlic, Minced
- 3/4 * 3/4 cups Wine (white Or Red Is Fine)
- 3 * 3 cans (14.5 Oz.) Crushed Tomatoes
- 2 * 2 Tablespoons Sugar
- 1/4 * 1/4 cubes Chopped Fresh Parsley
- 1 * 1 cup Freshly Grated Parmesan Cheese
- 1 * 1 pound Thin Linguine
Vegetable Sushi
By tulawdog
Directions COOK THE RICE Rinse brown rice until water runs clear, then cook in rice cooker
- FOR THE BROWN RICE:
- Ingredients
- sushi nori sheets
- 1 cup brown rice
- 1 cup water
- 1 tablespoon brown rice vinegar
- 1/2 teaspoon salt
- FOR THE TOPPINGS AND FILLINGS:
- asparagus spears, roasted
- avocado, peeled and sliced
- beets, roasted
- cucumber, sliced lengthwise into strips about 1/4-insh around
- daikon, pickled (the Korean version of this is called dahn moo-jee)
- kale, sliced into very fine shreds
- roasted red pepper
- roasted sweet potato
- shiitake mushrooms
- tomato, sliced into super thin wedges
- for garnish: sesame seeds, lemon and/or lime zest, grated fresh ginger, sliced scallions, sliced jalapeño
- for serving: soy sauce, pickled ginger, flaky sea salt