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Recipes
Pecan Caramel Surprises
By draingal
1. Using a food processor, grind the pecans and 1 tablespoon granulated sugar for 20 seconds; transfer to a medium ...
- 1 cup pecans (3 1/2 ounces)
- 1/3 cup plus 1 tablespoon
- granulated sugar
- 1 stick (4 ounces) unsalted butter, sliced
- 1 teaspoon pure vanilla extract
- 1 cup flour
- 24 soft caramel candies
- 3/4 cup confectioners' sugar
Cocoa-Nutty Lime Tart
By draingal
Preheat oven to 325°F. Grease 9-inch tart pan with removable bottom
- 3 tbsp. butter
- 3 oz. semisweet chocolate
- 3 c. sweetened shredded coconut
- 1 brick (8 oz.) cream cheese, softened
- 3 limes, plus more for garnish
- 1 can (14 oz.) sweetened condensed milk
Chocolate and Peppermint Roll
By draingal
Preheat oven to 350. Spray 15 x 10 x 1 jelly roll pan with non-stick cooking spray
- Cake:
- 4 eggs, separated
- 3/4 cup sugar
- 1/4 cup butter softened
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 3/4 cup sifted flour
- 1/4 cup sifted cocoa
- 1/4 cup water
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Filling:
- 8 ounces cream cheese, softened
- 4 ounces mascarpone cheese, softened
- 2 tablespoon butter, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract (taste)
- 2 tablespoon heavy cream
- 3-4 ounces Ghirardelli peppermint bark candy, finely chopped
- Chocolate Topping
- 8 ounces semi-sweet chocolate
- 1 cup of heavy cream
- 5 peppermint hard candies, crushed
Pomegranate Glazed Chicken Thighs
By draingal
Tip: Try this glaze with your favorite cut of pork, like pork chops or pork loin!
- POMEGRANATE GLAZE:
- 1 and 3/4 cups pomegranate juice (divided)
- 1/3 cup organic chicken stock
- 8 sprigs thyme (tied together with Butcher's twine)
- 2 tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
- CHICKEN THIGHS:
- 8 chicken thighs (bone-in, skin on)
- 1 tablespoon Kosher salt
- 2 teaspoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1 tablespoon olive oil
- 1/2 cup pomegranate seeds
- 1/4 cup parsley (chopped)
- ARUGULA SALAD:
- 1 5- ounce package baby arugula
- 1/2 red onion (peeled, thinly shaved)
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/4 cup Parmigiano Reggiano (shaved into strips)
- Kosher salt and freshly ground black pepper (to taste)
Pogatch
By draingal
Potato and cheese filling Boil 6 or 8 potatoes, 1 stalk of celery, and 1 onion
- 1 loaf Rich's frozen bread (or homemade bread)
- 6 or 8 potatoes
- 1 stalk of celery
- 1 onion
- 1/2 stick of margarine
- 1 egg
- 1/4 lb. sharp cheese
Italian Wedding Soup
By draingal
Preheat the oven to 350 degrees F
- For the meatballs:
- 3/4 pound ground chicken
- 1/2 pound chicken sausage, casings removed
- 2/3 cup fresh white bread crumbs
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons chopped fresh parsley leaves
- 1/4 cup freshly grated Pecorino Romano
- 1/4 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- For the soup:
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
- 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
- 10 cups homemade chicken stock
- 1/2 cup dry white wine
- 1 cup small pasta such as tubetini or stars
- 1/4 cup minced fresh dill
- 12 ounces baby spinach, washed and trimmed
White Bean Flatbreads with Prociutto
By draingal
Preheat a large skillet; preheat the broiler
- 4 pocketless pitas
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- One 15-ounce can cannellini beans, drained and rinsed
- 1 teaspoon crushed red pepper
- 1 teaspoon chopped rosemary
- 2 ounces chopped sliced prosciutto
- 1/4 cup chopped salted roasted almonds
- 6 ounces imported Fontina cheese, shredded (1 1/2 cups)
Superfood Smoothie
By draingal
Dr
- 2/3 cup unsweetened organic almond milk or rice milk (no soy milk)
- 2/3 cup water
- 2 scoops protein powder in the form of whey isolate, hemp seed protein powder, or brown rice protein powder
- 1 tbsp. whole flaxseed, shelled hemp seeds or raw sunflower seeds
- 1 handful blueberries, raspberries or blackberries
Ginger Dressing (and marinade)
By draingal
This is the recipe from Chef Kim - used as a salad dressing as well as the marinade for grilled chicken
- 1 cup olive oil
- 1/4 cup soy sauce
- 1 lemon, juiced
- 3 cloves garlic, minced
- 3 tablespoons minced fresh ginger root
- 1 teaspoon prepared Dijon-style mustard
- 2 teaspoons honey
- ground black pepper to taste
Raspberry Danish Twist Bread
By draingal
Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachmen...
- 2 and 1/4 teaspoons Red Star® Platinum yeast* (1 standard packet)
- 3 Tablespoons granulated sugar
- 3/4 cup (180g) whole milk
- 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
- 2 large eggs
- 3 and 1/2 cups (430g) all-purpose flour (spoon & leveled), plus more as needed
- 1 teaspoon salt
- 3/4 cup (240g) raspberry preserves/jam
- optional: 1/2 cup (80g) fresh or frozen raspberries
- Vanilla Icing
- 1 cup (120g) confectioners' sugar
- 3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
- 1/4 teaspoon pure vanilla extract