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Recipes
Parm Puffs
By draingal
1) Heat oil in a heavy 3-quart saucepan over medium until 360 degrees fahrenheit
- 6 cups vegetable oil, 2 cups grated Parmigiano-Reggiano, 1/4 cup all-purpose flour, 1/2 tsp. black pepper, 1/4 tsp. salt, 4 large egg whites at room temperature
Bananas Foster
By draingal
Layer sliced bananas in the bottom of a slow cooker
- 4 bananas, peeled and sliced
- 1 cup brown sugar, packed
- 1/4 cup rum
- 1/4 cup chopped walnuts
- 1/4 cup shredded coconut
- 4 tbsp. butter, melted
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
Plum Strudel
By draingal
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake
- 2 cups flour
- 1/2 cup sugar
- 4 tbsp. unsalted butter, cut into 1/2″ cubes and chilled
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 3 eggs, lightly beaten
- 1 cup walnuts
- 1 12-oz. jar plum preserves
Shortbread Cookies
By draingal
This cookie is a treat without a buttercream frosting
- 2/3 cup butter flavored shortening
- 1 1/4 cup sugar
- 2 eggs, beaten
- 1 tbsp. milk
- 1 tsp. vanilla
- 3 cups flour
- 2 tsp. baking powder
- 1 tsp. salt
Chinese Chicken Spread
By draingal
Spread softened cream cheese onto a platter
- 8 oz. pkg. cream cheese, softened
- 1 3/4 cup cooked chicken breast, shredded
- 3 tbsp. green onions, sliced
- 1/2 cup carrots, peeled and grated
- 1/2 tsp. ground ginger
- 3 tbsp. soy sauce
- 1 clove garlic, minced
- 1/2 cup slivered almonds
- Garnish: sweet and sour sauce teriyaki-flavored rice crackers
Barbecue Bible Creamy Salsa Verde
By draingal
Yield: Makes 1 cup Place the cilantro, jalapeños, scallion, garlic, aji amarillo, and huacatay in a food processo...
- 3/4 3/4 3/4 cup chopped fresh cilantro leaves
- 2 2 2 jalapeño chiles, stemmed, seeded, and rough chopped (for a spicier sauce, leave the seeds in)
- 2 2 2 scallions, trimmed, white and green parts rough chopped
- 1 1 1 clove garlic, rough chopped
- 1 1 to tablespoon ají amarillo paste, or to taste
- 2 2 6 teaspoons huacatay paste, or 6 fresh mint leaves
- 3/4 3/4 3/4 cup mayonnaise (preferably Hellmann’s or Best Foods)
- 2 2 2 tablespoons fresh lime juice
- Coarse salt (kosher or sea) and freshly ground black pepper
Ribollita Soup
By draingal
Ann Marie shared this recipe with me
- 1/2 cup olive oil
- 2 diced carrots
- 2 diced celery stalks
- 2 chopped red-skinned potatoes
- 1 diced onion
- salt and pepper to taste
- 3 diced tomatoes
- 1 bunch shredded kale
- 1/2 head shredded savoy cabbage
- 6 cups chicken broth
- 1 can cannellini beans
- 8 slices stale bread
- fresh basil
Dijon Vinaigrette
By draingal
Preparation time: 5 minutes
- 1/3 cup white wine vinegar
- 3 tablespoons water
- 2 tablespoons olive oil
- 2 teaspoons Dijon-style mustard
- 1 clove garlic, minced
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed rosemary
- Dash coarse ground pepper
Chocolate Stout Cake
By draingal
Surprisingly, chocolate and beer are an amazing combination, with the beer giving the chocolate a whole new depth o...
- For Cake Batter:
- Softened butter for greasing pans
- 1 cup stout beer
- 1 cup butter
- 3/4 cup cocoa powder, Dutch-process
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 tablespoon baking soda
- 3/4 teaspoon salt
- 2 eggs
- 3/4 cup sour cream
- For Glaze:
- 1/2 cup melted butter
- 1/2 cup chocolate chips
- 1 teaspoon water
- 1 tablespoon corn syrup
- For chocolate whipped cream:
- 2/3 cup sugar
- 1/3 cup cocoa powder
- 1 1/2 cups heavy cream, cold
- 1 1/2 teaspoon vanilla
Sautéed Collards and Cabbage with Gremolata
By draingal
These crunchy sautéed greens from TV chef Carla Hall get big flavor from garlic, lemon and crushed red pepper
- 3/4 cup finely chopped parsley
- 1 1/2 teaspoons minced garlic plus 2 thinly sliced garlic cloves
- 1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Black pepper
- 4 shallots, halved and thinly sliced (3/4 cup)
- 1 1/2 pounds green cabbage, cored and sliced 1/4 inch thick (9 cups)
- 1 1/2 pounds collard greens, stems discarded, leaves sliced 1/4 inch thick (12 cups)
- 3/4 teaspoon crushed red pepper