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Recipes
Salad Dressing
By draingal
Makes about a quart
- 1 cup of salad oil
- 2/5 cup ketchup
- 1/4 cup of cider vinegar
- 1/2 cup sugar
- 1 tsp. salt (optional)
- 1 tsp. paprika
- 3 tbsp. grated onion
- 1/8 tsp. garlic powder or salt
Chili and Honey Chicken Legs
By draingal
Put oven rack in upper third of oven and preheat oven to 425°F
- 2 tablespoons chili powder (not pure chile powder)
- 1 tablespoon mild honey
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 whole chicken legs (2 lb), thighs and drumsticks separated
Miracle Whip
By draingal
With mixer blend egg yolks, 1 t
- 4 egg yolks
- 1 t. Salt
- 2 t. Dry mustard
- 6 T. Vinegar
- 3 cups salad oil
- 3 T. Flour or cornstarch
- 1 cup boiling water
- 2 T. Sugar
- 1/4 cup vinegar
- 1 T. Salt
Beef-and-Bacon Meatloaf
By draingal
Find more recipes at: bonappetit
- 1 tbsp. olive oil
- 1 onion, grated on large holes
- 1 garlic clove, finely chopped
- 3/4 cup ketchup
- 1/4 cup apple cider vinegar
- 3 tbsp. dark brown sugar
- 1/4 tsp. cayenne pepper
- 3/4 cup low-sodium chicken broth
- 1/2 cup chopped fresh parsley
- 2 large eggs
- 2/3 cup fine breadcrumbs
- 1/2 cup finely grated Parmesan
- 1 tablespoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds ground beef chuck (15% fat)
- 6 thin strips bacon
Sparkling Strawberry Lemonade Slush
By draingal
In blender, place lemonade concentrate and strawberries; blend on high speed until smooth
- 1 can (12 oz) frozen lemonade concentrate, thawed
- 1 bag (10 oz) frozen strawberries, thawed
- 1 cup water
- 5 cups ginger ale, club soda or lemon-lime carbonated beverage
Collard Greens with Fennel and Orange Butter
By draingal
Slideshow:Chef Holiday Recipes Made Easy Slideshow:Delicious, Quick Side Dishes
- 1 1/2 sticks (6 ounces) unsalted butter
- 4 medium fennel bulbs—halved, cored and sliced lengthwise 1/4 inch thick
- 2 teaspoons finely grated orange zest
- 4 cups fresh orange juice
- 7 pounds collard greens, large stems discarded, leaves cut into 2-inch pieces
- Salt and freshly ground pepper
Brussels Sprout and Kale Slaw
By draingal
1/2 pound Brussels Sprouts 1 small bunch of Kale (about 4 cups lightly packed leaves) Wash and pat dry Brusse...
- For the Champagne Vinegrette:
- 1/2 pound Brussels Sprouts
- 1 small bunch of Kale (about 4 cups lightly packed leaves)
- 1 small Granny Smith Apple
- 1/3 cup shaved Pecorino
- 1/2 cup Hazelnuts
- 3 tablespoons Champagne Vinegar
- 6 tablespoons Olive Oil
- 1/2 teaspoon Dijon Mustard
- 1 teaspoon Sugar
- Kosher Salt and freshly cracked Black Pepper
Smoked Wings of Paradise
By draingal
Special equipment: 2 large wood chunks, soaked for 30 minutes and drained; a rib rack In a large bowl, stir the sa...
- 1/4 cup table salt
- 1/4 cup sugar
- 12 medium chicken wings (drumettes attached)
- Freshly ground black pepper
- 1 small jar store-bought barbecue rub
Fish Tacos
By draingal
Dad suggested that Lucia knew what she was talking about when she shared this recipe --- perfect for leftover cooke...
- 1 medium onion, chopped
- 2 green bell peppers, chopped
- 1 clove garlic, minced
- 1 jalapeno pepper, chopped and seeded
- 2 tbsp. bacon fat or olive oil
- 3 tomatoes, peeled, seeded and diced
- salt, chili powder, ground cumin, a pinch of each or more to taste
- 1 lb. cooked fish, in chunks
- juice of 1 lime
- sliced avocado
- sour cream
- 8 taco shells
- cilantro for garnish
Creamy Lemon Pie
By draingal
Preheat oven to 350 degrees
- 3 egg yolks (use only Grade A clean, uncracked eggs)
- 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1/2 cup ReaLeamon Lemon Juice from Concentrate
- Few drops yellow food colouring, optional
- 1 (6-ounce) package graham cracker crumb pie crust
- Whipped topping or whipped cream