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Recipes
Sweet 'n Smoky Tri-Tip Roast Beef
By draingal
Heat grill on medium. In small bowl, combine oil, sugar, cumin, paprika, garlic powder, onion powder, 2 tsp
- 1 tbsp. olive oil
- 1 tbsp brown sugar
- 1 tbsp. ground cumin
- 1 tbsp smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 boneless beef tri-tip roast (about 2 1/4 lb.)
On Top Of Stove Rice Pudding
By draingal
Ann Marie got this from a friend, Evelyn, at Dietician school
- 3/4 Cup Rice
- 6 Cups Lowfat Milk
- 3 Eggs
- 3/4 Cup Sugar
- 1 1/2 Tsp. Vanilla
- Nutmeg
Sugar-and-Spice Candied Nuts
By draingal
Put oven rack in middle position and preheat oven to 350°F
- 1 tablespoon unsalted butter plus additional for greasing parchment
- 1/4 cup sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- Rounded 1/4 teaspoon kosher salt
- 2 cups mixed nuts
Asian Hot Wings
By draingal
Preheat the oven to 325 degrees F
- Canola oil, for frying
- 24 chicken wing parts (12 wings separated into 2 pieces)
- 3/4 cup plum jelly
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup brown sugar
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced red onion
- 1 tablespoon minced garlic
- 1 tablespoon red pepper flakes (less of you'd like less heat!)
- 3 to 4 assorted hot peppers (serranos, jalapenos, and so on), minced fine
- Thinly sliced (julienne) carrots and cucumber, for serving
Truffle Mayo Garlic Aioli
By draingal
Mix all ingredients in a bowl until smooth
- 1/2 cup real mayonnaise
- 1/2 cup sour cream
- 1 tablespoon white truffle oil
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon white pepper
- 1 tablespoon real lemon juice concentrate
Rum Punch
By draingal
Special equipment: Chilled cocktail glasses Mix and stir the rum, Watermelon Puree, orange juice and lime juice
- 8 cups (64 ounces) white rum
- 4 cups (32 ounces) Watermelon Puree, recipe follows
- 3 cups (24 ounces) orange juice
- 1 cup (8 ounce) lime juice
- 5 cups fresh watermelon, cubed
- 5 ounces orange-flavored cognac liqueur, such as Grand Marnier
- 15 fresh basil leaves, shredded
Hot Spinach and Artichoke Dip
By draingal
Boil spinach and artichokes in 1 cup of water until tender and drain
- 1 cup thawed, chopped frozen spinach
- 11/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Bourbon Chicken (option 2)
By draingal
Heat oil in a large skillet
- 2 lbs. boneless chicken breasts, cut into bite-size pieces
- 1-2 tbsp. olive oil
- 1 garlic clove, crushed
- 1/4 tsp. ginger
- 3/4 tsp. crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tbsp. ketchup
- 1 tbsp. cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
Swiss Chard and Leek Gratin
By draingal
This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made ...
- 3 pounds Swiss chard, large stems discarded
- 3 tablespoons extra-virgin olive oil
- 6 medium leeks, white and tender green parts only, sliced 1/4 inch thick
- Salt
- 3 garlic cloves, minced
- 6 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 1 quart whole milk
- 1/2 cup shredded Gruyère cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground pepper
French Dip
By draingal
Place roast in a 5-qt. slow cooker
- 1 beef chuck roast (3 pounds), trimmed
- 2 cups water
- 1/2 cup reduced-sodium soy sauce
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 bay leaf
- 3 to 4 whole peppercorns
- 8 French rolls, split