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Recipes
Garden Fresh Pizza
By draingal
Prep: 30 min Rise: 12 hrs + 1 hr Bake: 20 min Oven 400 °F Makes 6 servings
- 2 cups all-purpose flour
- 1/2 cup white whole wheat flour or whole wheat flour
- 1/2 cup cornmeal
- 1/4 tsp. active dry yeast
- 1 tsp. salt
- Olive oil
- 1/2 cup no-salt-added tomato sauce
- 1/2 tsp. dried Italian seasoning
- 3 to 4 cups fresh vegetables such as halved cherry tomatoes, broccoli florets, and shredded radicchio
- 1 cup mushrooms, halved or sliced
- 2 oz. chorizo sausage, cooked and drained
- 1/2 cup crumbled feta cheese or 1 cup shredded mozzarella cheese
Jack Daniels Grill Glaze
By draingal
Cut about 1/2-inch off of top of garlic
- 1 head of garlic
- 1 tablespoon olive oil
- 2/3 cup water
- 1 cup pineapple juice
- 1/4 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 1/3 cups dark brown sugar
- 3 tablespoons lemon juice
- 3 tablespoons minced white onion
- 1 tablespoon Jack Daniels Whiskey
- 1 tablespoon crushed pineapple
- 1/4 teaspoon cayenne pepper
KFC Macaroni Salad
By draingal
Combine everything just as listed
- 7 ounces Box elbow macaroni, cooked
- 2 Ribs celery minced fine
- 1 tablespoon Dry minced onion
- 1/3 cup Diced sweet pickles
- 1 1/2 cups Miracle whip
- 1/2 cup mayonnaise
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Dry mustard
- 1 teaspoon Sugar
- Salt to taste
Sautéed Chicken Breasts with Fennel & Rosemary
By draingal
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat
- 2 tablespoons olive oil
- 1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
- 2 teaspoons dried rosemary, crumbled
- 1/2 teaspoon salt
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 1/4 teaspoon fresh-ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons chopped flat-leaf parsley
FILET MARINADE - Chef Kim
By draingal
Mix all ingredients, let sit up to 2 hours in refrigerator
- 1-2 6OZ Filet Mignon 1-2 6OZ Filet Mignon
- 1/4 cup Chopped Red Onion 1/4 cup Chopped Red Onion
- ¼ cup Chopped Parsley
- Kosher or Sea Salt
Battered Fish
By draingal
Dip moistened fish pieces evenly but lightly in the flour
- 3 pounds fish fillets
- 2 cups all purpose flour
- 3 cups pancake mix
- 3 cups club soda
- 1 tbsp. onion powder
- 1 tbsp. seasoned salt
Oatmeal Brulee with Ginger Cream
By draingal
In a small saucepan, combine the cream, ginger, cinnamon stick and orange peel; bring to a boil
- GINGER CREAM:
- 1/2 cup heavy whipping cream
- 2 slices fresh gingerroot (about 3/4-inch diameter)
- 1 cinnamon stick (3 inches)
- 1 tablespoon grated orange peel
- 3 tablespoons maple syrup
- 1/8 teaspoon ground nutmeg
- OATMEAL:
- 4 cups water
- 2 cups old-fashioned oats
- 1/4 cup chopped dried apricots
- 1/4 cup dried cherries, chopped
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 2 tablespoons butter, softened
- 1 cup fresh or frozen unsweetened raspberries, thawed
- 1/4 cup sugar
Sweet Potato and Quinoa Chili
By draingal
This recipe is high in fiber and protein and is so simple to make
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can kidney beans, drained and rinsed
- 1 15-oz can fire-roasted diced tomatoes or 1 1/2 cups diced fresh tomatoes
- 1 6-oz can tomato paste
- 1 large sweet potato, diced
- 1 cup dry quinoa
- 1 onion, diced
- 5 to 6 cloves garlic, minced
- 1 tbsp olive oil
- 1 1/2 tbsp chili powder
Chickpea, Mint & Parsley Spread
By draingal
1. Heat 1/4 cup oil in a saucepan over medium heat
- 1/2 cup olive oil, plus more for drizzling
- 1 medium onion, coarsely chopped
- 4 small garlic cloves, coarsely chopped
- 2 cups chickpeas, rinsed and drained
- 1/3 cup fresh mint, coarsely chopped
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- 2 tablespoon plus 1 teaspoon fresh lemon juice
- 1 &1/4 teaspoons coarse salt
- freshly ground pepper
- 2 to 4 warmed pitas, for serving
Roast Turkey Roulade - Chef Kim
By draingal
Method of Prep: Place dried cranberries in a small sauce pan with the brandy and ½ cup water
- ¾ cup Dried Cranberries
- v ½ cup Brandy
- v 2 oz Whole Butter
- v 2 mediumOnions, diced
- v 3 stalks Celery, diced
- v 8 oz Sweet Italian Sausage
- v 1 ½ TbspRosemary, chopped
- v 3 cupsDay old Caesar croutons
- v 1 ½ cups Chicken Stock
- v 1 eachEgg, lightly beaten
- v 1 eachTurkey Breast BRT 5#
- v 2 oz Whole butter, melted for basting