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Recipes
Brownie Bottom Cheesecake
By draingal
The best of both worlds! A fudgy brownie bottom topped with a creamy cheesecake
- BROWNIE BOTTOM
- 1/2 cup (1stick) butter
- 4 squares BAKER'S Unsweetened Chocolate
- 1/2 cups sugar
- 2 eggs
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon salt
- CHEESECAKE
- 3 (8oz.) pkgs. PHILADELPHIA BRAND Cream Cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1/2 cup sour cream
Lipton’s Onion Soup
By draingal
Combine all ingredients. Store in tight fitting container About 5 tbsp of mix are equal to 1
- 3/4 cup minced onion
- 1/3 cup beef bouillon
- 4 tsp onion powder
- 1/4 tsp crushed celery seed
- 1/4 tsp sugar
Breakfast Pizza
By draingal
Pizza Dough: 2 oz. warm water 1 tbsp
- Stir the yeast into the warm water to dissolve... add flour.
- Stir the cool water, salt, olive oil and honey into a bowl or place in kitchen aid mixer using the hook attachment. Knead until smooth approximately 5 minutes.
- Place the dough in a lightly greased bowl and cover. Allow the dough to rise in a warm place for 30 minutes. Punch down and divide into portions. The dough may be wrapped and refrigerated for up to two days.
- On a light floured surface, roll the dough into very thin rounds and top as desired. Baking on a pizza stone with your over set a 500-525 degrees bake until crisp and golden brown, approximately 8-10 minutes.
- To use the crust for breakfast pizza, bake the crust for 5-8 minutes. Before baking the crust brush a small amount of egg wash (yolk, oil and water) on the dough before placing in the oven.
“Big Vic’s” Meatballs
By draingal
In a large mixing bowl mix all ingredients by hand
- 1 lb. ground beef
- 1 lb. ground veal
- 1 lb. ground pork
- 1 soaked bread (soaked in water then drained)
- 6 chopped cloves of garlic (sautéed till golden)
- 6 ounces grated Parmigiano Reggiano
- 1 ounce chopped fresh parsley
- 4 eggs
- 8 ounces olive oil
- sea salt and fresh ground pepper to taste
Raisin Scones
By draingal
Preheat the oven to 400 degrees F
- 4 cups plus 1 tablespoon flour
- 2 tablespoons sugar, plus extra for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 3/4 pound cold unsalted butter, diced
- 4 eggs, lightly beaten
- 1 cup cold heavy cream
- 3/4 cup raisins
- 1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash
Big Chocolate Birthday Cake
By draingal
For the cake: Preheat the oven to 350 degrees F
- 4 sticks butter, plus more for greasing
- 8 heaping tablespoons cocoa, plus more for dusting
- 4 cups all-purpose flour
- 4 cups sugar
- 1/2 teaspoon salt
- 2 cups boiling water
- 1 cup buttermilk
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 4 whole eggs, beaten
- 3 cups heavy cream
- 24 ounces semisweet chocolate, broken into pieces
- 2 teaspoons vanilla extract
Jalapeño Crab and Tomato Salad
By draingal
In a large bowl whisk together the mayonnaise, juices, jalapeños, zests, Espelette pepper, 1/2 tsp
- 1/2 cup mayonnaise; more to taste
- 3 Tbs. fresh lemon juice
- 3 Tbs. fresh lime juice
- 2 medium jalapeño peppers, seeded and minced (about 2-1/2 Tbs.)
- 1-1/2 tsp. finely grated lemon zest
- 1-1/2 tsp. finely grated lime zest
- 1 tsp. Espelette pepper; more for garnish
- Coarse sea salt and freshly ground black pepper
- 2 lb. jumbo lump crab meat, picked through
- 1/2 cup loosely packed fresh mint leaves, torn; more for garnish
- 1 lb. large ripe tomatoes (about 2), cored and cut into 1/2-inch slices
Rice Pudding
By draingal
This is Grandma Batory's recipe! I can still remember her serving these in her cute-as-a-button dishes!
- 1/2 cup regular rice
- 1 cup water, salted
- 1 quart whole milk
- 1/8 lb (1/2 stick) butter
- 3 eggs
- 1/2 cup sugar
- 1 cup plump raisins
- 1/2 teaspoon vanilla
- 3 tablespoons sugar
- 1 tablespoon cinnamon
Italian Cookies
By draingal
Author: Mary Ann Voitek
- 1 1/2 cups Spry (or other vegetable shortening)
- 1 3/4 cups sugar
- 1 teaspoon anisette
- 6 eggs
- 3 Tablespoons baking powder
- Coconut to taste.
Mushroom & Pea Risotto
By draingal
Serves 2 Prep Time 15 minutes Cook Time 45 minutes
- 1 qt. vegetable stock
- 2 tbsp. butter
- 2 tbsp. extra-virgin olive oil
- 8 oz. cremini mushrooms cleaned and chopped
- 2 tbsp. minced shallots
- 2 tbsp. minced garlic
- 3/4 cup arborio rice
- 1/4 cup white wine
- 1/2 cup frozen peas, thawed
- salt and freshly ground black pepper
- 2 tbsp. chopped chives.