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Recipes
Souffle Pancake With Apple-Pear Compote
By draingal
Make the compote: Soak the prunes and tea bags in 1 cup boiling water, 20 minutes
- 1 cup pitted prunes
- 4 black tea bags
- 1/2 cup sugar
- Pinch of salt
- 1 vanilla bean, split lengthwise and seeds scraped out
- 3 wide strips lemon zest
- 1/2 cup cognac or brandy
- 2 firm cooking apples (such as Fuji), peeled and cut into wedges
- 3 Bosc pears, peeled and cut into wedges
- 4 tablespoons unsalted butter
- 4 large eggs
- 1/2 teaspoon salt
- 3/4 cup half-and-half
- 3/4 cup all-purpose flour
- 1 teaspoon grated orange zest
- 2 tablespoons fresh orange juice
- 1/2 teaspoon almond extract
- Confectioners' sugar, for dusting
Orange Yogurt
By draingal
Line a sieve with cheesecloth or paper towels and suspend it over a bowl
- 1 quart plain low-fat yogurt
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup good honey
- 1 orange, zest grated
- 1/2 to 1 cup freshly squeezed orange juice
- Orange, orange zest, raisins and walnuts, for garnish (optional)
Creme De La French
By draingal
The Directions for preparation are missing
- 1 Cup Hellmann's Real Mayonnaise
- 2 Tbsp Lemon Juice
- 4 tsp Sugar
- 1 Tbsp Milk
- 1 tsp Paprika
- 1/2 tsp Dry Mustard
- 1/4 tsp Salt
- 1/8 tsp Pepper
Quick Italian Salad
By draingal
For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, sal...
- Salad:
- 1/2 cup olive oil
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan (pre-grated in a pack from the store)
- 1/4 cup minced fresh parsley
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 clove garlic, pressed
- Juice of 1 lemon
- 1 head romaine lettuce, roughly chopped
- 1/2 head iceberg lettuce, chunked
- 6 whole pepperoncini
- 1/2 cup whole black olives
- 1/2 cup whole red cherry tomatoes
- 1/2 small red onion, very thinly sliced into circles
- 1/3 cup grated Parmesan
Baked Potato Soup - Instant Pot
By draingal
place pot on saute add oil and onion cook until translucent about 1 minute add broth seasons and potatoes cook o...
- 4 cups chicken broth
- 4 cups peeled and cubed potatoes
- 1 Cup Heavy Cream
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground black pepper
- 1 8 ounce packages cream cheese, cut into chunks
- 1 small onion chopped
- 1 tbs olive oil
Tortelloni with Bolognese Sauce
By draingal
Heat oil in a large pan. Add celery, carrot, onion and garlic and cook about 5 minutes
- 2 tbsp. olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 lb. ground beef
- 8 oz. Italian sausage, skinned
- 1 cup red wine
- 18 oz. can crushed tomatoes, chopped (ground)
- 1 tsp. fresh rosemary, chopped (1/4 tsp. dry)
- 1 tsp. fresh sage, chopped (1/4 tsp. dry)
- Salt and pepper to taste
- 2 pounds Tortellini
- Freshly grated Parmesan cheese
Creamed Spinach Potato Gratin
By draingal
Preheat oven to 350°F. Peel the potatoes and slice them thinly, about 1/8 inch thick
- 2 pounds Yukon Gold Potatoes
- 8 ounces Frozen Spinach, Thawed
- 1 1/2 cups Whole Milk, warm
- 1 cup Heavy Cream, warm
- 1 Onion, Finely chopped
- 4 tablespoons butter
- 1/4 cup Flour
- 1/8 teaspoon Freshly Grated Nutmeg
- Dash Hot Sauce
- Salt and freshly grated black pepper
- 1 cup Gruyere, shredded
Pina Colada
By draingal
Pour all ingredients into blender with ice and blend well
- 1 1/2 oz. light rum
- 3 oz. pineapple juice
- 3 oz. coconut cream
- Pineapple wedge
- Maraschino cherry
- Crushed ice
Vegetarian Chili
By draingal
This hearty meal is perfect when paired with Sunday football or on a busy weeknight
- 1 lb black beans, rinsed and soaked overnight
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 chipotle pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 28-oz can diced tomatoes
- 2 can vegetable broth
- 1 tbsp cayenne pepper
Sour Cream Coffee Cake
By draingal
Preheat your oven to 350 degrees, and grease a 9- or 10-inch tube pan with removable bottom, or a 9 x 13-inch pan
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 1/2 cups sugar
- 2 1/4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sail
- 1/3 cup (5 tablespoons) butter, softened
- 1/3 cup vegetable oil
- 2 large eggs
- l cup light sour cream
- 2 teaspoons vanilla