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Recipes
Sugar Cookies Alton Brown
By tulawdog
Sift together flour, baking powder, and salt
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
Best Chocolate Chip Cookies Recipe
By tulawdog
Melt butter in a medium saucepan over medium-high heat
- 8 ounces unsalted butter (2 sticks; 225g)
- 1 standard ice cube (about 2 tablespoons; 30mL frozen water)
- 10 ounces all-purpose flour (about 2 cups; 280g)
- 3/4 teaspoon (3g) baking soda
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt (4g)
- 5 ounces granulated sugar (about 3/4 cup; 140g)
- 2 large eggs (100g)
- 2 teaspoons (10mL) vanilla extract
- 5 ounces dark brown sugar (about 1/2 tightly packed cup plus 2 tablespoons; 140g)
- 8 ounces (225g) semisweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
- Coarse sea salt, for garnish
Blueberry Scones
By tulawdog
Grate the frozen butter on the large holes of the grater
- 8 tablespoons salted butter, frozen
- 1 1/2 cups blueberries (I used frozen, but I bet fresh would be even BETTER!)
- 1/2 cup skim milk
- 1/2 cup half & half
- 1/2 cup sour cream
- 2 cups (10 oz) all-purpose flour, plus more for dusting
- 1/2 cup sugar, plus extra for dusting
- 2 tsp. baking powder
- 1/4 tsp baking soda
- Lemon zest of a whole lemon
- 2 tbsp unsalted butter
Red Beans & Rice Recipe
By tulawdog
Mix together the Holy Trinity (Onions, Celery, Bell Pepper)
- 1 Tbsp Unsalted Butter
- 2 Tbsp Creole Seasoning
- 1 Cup Onion, chopped
- 1/2 Cup Bell Pepper, chopped
- 1/4 Cup Celery, Chopped
- 1 Cup Andouille Sausage, Cubed
- 1 Cup Tasso, Cubed
- 1/2 lb. Small Red Beans (soaked overnight or for at least a few hours)
- 1 Tbsp Fresh Garlic, Minced
- 3 1/2 Cups Chicken Stock (You could certainly use water)
- 3 Fresh Bay Leaves
- 1 tsp Red Wine Vinegar (When I don’t use Pickle Meat, I add a little vinegar because I like the flavor it lends. Pickle Meat makes wonderful Red Beans by the way; recipe forthcoming.)
- 1/2 Cup Tomato Sauce (I learned this from Louis Armstrong’s Recipe)
- 1 Tbsp Italian Parsley, Finely Chopped
- 1/4 Cup Green Onions, thinly sliced on the bias
- 1/2 Recipe Creole Boiled Rice
Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe
By tulawdog
Preheat oven to 400°F (200°C)
- 3 1/2 pounds (1.6kg) butternut squash, peeled and seeded
- 6 tablespoons (90ml) extra-virgin olive oil, divided
- 3 medium cloves garlic, crushed
- 1/2 Golden Delicious apple, peeled and cored
- Pinch red pepper flakes
- 2 sprigs sage plus 8 sage leaves, divided
- Kosher salt
- 2 tablespoons (30ml) maple syrup
- 1 teaspoon (5ml) white or yellow miso
- 3 3/4 cups (900ml) homemade or store-bought low-sodium vegetable broth, divided
- 1 medium yellow onion, minced
- 2 cups (400g) risotto rice, such as arborio
- 1/2 cup (120ml) dry white wine
- 4 tablespoons (55g) unsalted butter
- Parmigiano-Reggiano cheese, for grating
Blackberry Lemonade Ice Cream
By tulawdog
Combine 3/4 cup of sugar into the bowl of a food processor
- 3 whole lemons, preferably unsprayed (zest only)
- 1 cup sugar, divided
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- pinch of salt
- 1/2 tsp vanilla extract
- 1 18-ounce carton of blackberries
- 1 tsp cornstarch (optional)
Stuffed Pork Loin Chop with Swiss Chard, Bacon, Sage and Chianti Sauce
By tulawdog
he Stuffing Heat the olive oil in a large skillet set over medium-high heat
- 3 * 3 T olive oil
- 3 * 3 clv garlic, lightly smashed
- 2 * 2 lb swiss chard, center veins removed
- * salt and pepper to taste
- 4 * 4 sli bacon cut crosswise into 1/2” strips
- 1 * 1 c day old rustic style bread, crust removed and cut into rough pieces varying between 1/4” and 1/2”
- 3 * 3 T pine nuts
- 8 * 8 pieces of oil-packed sun-dried tomatoes cut into 1/4” dice
- 8 * 8 sage leaves, cut crosswise into very thin strips (chiffonade)
- 1 * 1 1⁄2 c fruity red wine (such as a chianti)
- * additional sage leaves, left whole
- 2 * 2 sprigs thyme
- 2 * 2 T italian parsley, chopped
- 20 * 20 small round red potatoes
- 2 * 2 medium shallots, peeled and cut in half
- 1 * 1 sprig
- 2 * 2 boneless pork loin chops, 2 inches thick
- 4 * 4 additional slices bacon (left whole)
- 1 * 1 T vegetable oil
- 2 * 2 more sage leaves, finely chopped as garnish
Rich Gravy
By tulawdog
1. Put giblets, wing tips, mushrooms, celery, onions, carrots, garlic, herbs, bay leaf, wine, and 5 1/2 cups water ...
- Turkey giblets (including neck) and wing tips from a
- 12 –14-lb. turkey, rinsed
- 5 shiitake mushrooms, trimmed and coarsely chopped
- 2 ribs celery, coarsely chopped
- 2 medium yellow onions, peeled and coarsely chopped
- 2 medium carrots, peeled, trimmed, and coarsely chopped
- 2 cloves garlic, crushed and peeled
- 5 sprigs of one fresh herb or a mixture, such as thyme,
- oregano, savory, tarragon, and basil
- 1 bay leaf
- 1 ⁄2 cup white wine or dry vermouth
- 6 tbsp. turkey fat skimmed from reserved turkey drippings
- 6 tbsp. flour
- 2 cups reserved turkey drippings, skimmed of fat, or
- enough turkey drippings with the addition of chicken
- stock or water to yield 2 cups
- Salt and freshly ground black pepper
Chicken Salad - Pioneer Woman
By tulawdog
Prep Time: 20 Minutes Cook Time: 1 Hour Difficulty: Easy Rinse chicken thoroughly and place in a large p...
- * Fresh Ground Black Pepper To Taste
Barbecue Beef Sandwiches
By tulawdog
Preheat oven to 275 degrees
- * 3-4lb chuck roast
- * prepared yellow mustard – enough to spread all over the meat
- * 1/4 cup paprika
- * 1/4 cup white or brown sugar (I just grab whatever is closest)
- * 3 tablespoons garlic powder
- * 3 tablespoons salt
- * 2 tablespoons onion powder
- * 2 tablespoons ground black pepper
- * 1 tablespoon dried parsley
- * 1 tablespoon chipotle powder (optional)
- * 1/2 cup ketchup
- * 1/4 – 1/2 cup prepared barbecue sauce, depending on how saucy you like it