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Recipes
Fettuccine With Pesto Cream Sauce
By tulawdog
In a large pot of boiling water, boil pasta per package directions
- 12 oz. dried fettuccine
- 1 TBSP butter
- 1 TBSP olive oil
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- kosher salt and pepper
- 1/4 tsp crushed red pepper flakes
- 2 cloves garlic, minced
- 1 TBSP all-purpose flour
- 1 cup half & half
- 1 cup whole milk
- 1/3 cup basil pesto (either jarred or homemade)
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh parsley, chopped
Pork and White Bean Cassoulet
By tulawdog
Soak the beans overnight in enough water to cover them about 2 inches deep; drain and set aside
- 2 cups Great Northern beans, rinsed and picked over
- 2 to 2.5 lbs bone-in country-style ribs, cut in half (the butcher might do this for you if you ask nicely and have a cute baby with you)
- salt and freshly ground pepper
- 1 tablespoon, plus 2 teaspoons extra virgin olive oil
- 3 slices thick-cut bacon, cut into 1 inch pieces (we like Wright’s)
- 1 red bell pepper, cored, seeded and chopped
- 1 small onion, chopped
- 3 large garlic cloves, minced (have you bought a Microplane, yet?)
- 1/2 teaspoon dried herbes de Provence, crushed
- 1/2 cup dry sherry
- 3 cups low-sodium chicken broth
- 1 (14 oz) can diced tomatoes, drained
- 12 oz sweet Italian sausage, pricked with a fork all over and cut into 6 pieces
Chicken Enchiladas Recipe
By tulawdog
For the Chicken and Sauce: Trim tops of chilies and discard seeds (see here for more detailed instructions)
- For the Chicken and Sauce:
- 2 whole dried ancho chilies
- 2 pounds bone-in, skin-on chicken thighs
- 1 Serrano or jalapeño pepper, roughly sliced
- 1 pound roma tomatoes, roughly chopped (about 4)
- 1 medium onion, sliced
- 4 medium cloves garlic, smashed
- 2 whole canned chipotle chilies packed in adobo, plus 2 tablepoons sauce from the can
- 1 bay leaf
- 2 teaspoons dried oregano, preferably Mexican
- 1 teaspoon ground cumin seed
- 1/2 teaspoon ground coriander seed
- 1/2 cup homemade or store-bought low-sodium chicken stock
- Kosher salt and freshly ground black pepper
- 1 tablespoon juice from 1 lime
- 1 tablespoon soy sauce
- 1/4 cup chopped fresh cilantro leaves and fine stems
- To Assemble:
- 1/4 cup canola oil
- 12 fresh corn tortillas
- 3 ounces grated Jack or cheddar cheese
- 1 ounce crumbled cotija cheese
No Knead Beer Bread
By tulawdog
Whisk flour, yeast, and salt in large bowl
- 3 cups all-purpose flour
- 1/4 tspn instant yeast
- 1 1/2 tspn salt
- 3/4 cup + 2 Tblspn water at room temperature
- 1/4 cup + 2 Tblspn mild lager at room temperature
- 1 Tblspn wine vinegar
Homemade Chicken Strips - Pioneer Woman
By tulawdog
Prep Time: 30 Minutes Cook Time: 3 Minutes Difficulty: Easy Start by rinsing and drying your chicken str...
- 1 * 1 package Chicken Breasts, Cut Into Strips (sometimes Called "tenders" Or "strips")
- * Buttermilk
- 1-1/2 * 1-1/2 cup Flour
- 2 * 2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (or Spices Of Your Choosing)
- * Vegetable Oil
Chipotle-Cherry Barbecue Sauce
By tulawdog
Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, c...
- 1 * 1 cup ketchup
- 1/2 * 1/2 cup cherry preserves
- 2 * 2 tablespoons fresh lemon juice
- 2 * 2 tablespoons mild-flavored (light) molasses
- 2 * 2 tablespoons golden brown sugar
- 1 * 1 tablespoon Worcestershire sauce
- 1 * 1 tablespoon soy sauce
- 1 * 1 teaspoon finely grated lemon peel
- 1 to 2 * 1 to 2 canned chipotle chiles in adobo, minced, plus 1 tablespoon adobo sauce from can
- 1 * 1 teaspoon liquid smoke
- 1 * 1 teaspoon onion powder
- 1 * 1 teaspoon unsweetened cocoa powder
Pan-Seared Crispy Chicken Thighs with Blistered Tomatoes and Basil
By tulawdog
Preheat the oven to 450°F
- 2 pounds chicken thighs, bone-in and skin-on, about 4 to 6
- Salt and freshly-ground black pepper
- 2 tablespoons olive oil, divided
- 1 pint grape tomatoes
- 2 cloves garlic, minced
- 1/2 cup fresh basil leaves, chopped
Alsatian Braised Sauerkraut With Mixed Meats and Sausages
By tulawdog
Generously season pork loin and shoulder all over with salt
- 1 pound (450g) boneless pork loin
- 1 pound (450g) boneless pork shoulder
- Kosher salt
- 1/4 cup plus 2 tablespoons (90ml) lard, goose fat, duck fat, or vegetable oil, divided
- 2 medium yellow onions, thinly sliced (about 12 ounces; 350g total)
- 2 cups (480ml) dry white wine, such as Riesling or Silvaner (see note above)
- 1 cup (240ml) homemade chicken stock or low-sodium chicken broth
- 1 cheesecloth sachet containing 2 crushed medium cloves garlic, 10 juniper berries, 2 cloves, 1/2 teaspoon caraway seed, and 2 bay leaves
- 1 pound (450g) slab bacon
- 1 ham hock (about 3/4 pound; 340g)
- 1 (8-ounce; 225g) piece salt pork from the belly or side (not fatback; optional)
- 5 pounds (2.25kg) good-quality store-bought or homemade sauerkraut, drained
- 1 1/2 pounds (680g) mixed French- and/or German-style emulsified sausages, such as frankfurters, bratwurst, weisswurst, boudin blanc, boudin noir, or knackwurst
- 2 smoked pork chops (about 1 1/4 pounds; 560g total)
- 5 small Yukon Gold potatoes, peeled, halved, and simmered in salted water until tender
- 2 tablespoons (30ml) kirsch (cherry brandy; optional)
Spiked (or Not!) Nutella Hot Chocolate
By tulawdog
In a pot over medium-high heat, bring the milk to a simmer
- 1 1/2 cups milk
- 1/3 cup Nutella
- 1 cinnamon stick
- 4 ounces bourbon, Frangelico, cacao rum, or chocolate liqueur, optional
- Whipped cream or marshmallows, to top
Black-and-Blue Flank Steak Salad
By tulawdog
Steak Meanwhile, preheat the broiler (or grill)
- Peppered Flank Steak:
- 1 lb flank steak, about 1-inch thick
- 1 tsp salt
- 2 tbsp cracked peppercorns
- Salad Mix:
- 1 small head radicchio
- 2 Belgian endives
- 2 cups escarole or frisee
- 4 cups baby arugula
- 4 cups Bibb or Boston lettuce
- Toppings:
- 1 cup Buttermilk Blue Cheese Dressing (see below)
- 1 1/4 cup Honey-Balsamic Walnuts (see below)
- 1/2 cup crumbled blue cheese
- Walnuts
- 1/4 cup sugar
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Pinch cayenne
- 1 1/4 cup walnut halves
- Blue Cheese Dressing
- 1/2 cup buttermilk
- 1/2 cup full-fat sour cream
- 2 tbsp mayonnaise
- 1 tbsp white vinegar
- 3/4 cup creamy blue cheese (like Gorgonzola or Blue d'Auvergnes)
- Salt and pepper