Draingal's profile page
Recipes
Portofino Salad with Creamy Tarragon Vinaigrette
By draingal
1. For Creamy Tarragon Vinaigrette: In medium bowl, whisk together oil, vinegar and lemon juice; add mayonnaise and...
- Creamy Tarragon Vinaigrette
- 2/3 cup Shurfine extra virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 4 teaspoons fresh lemon juice
- 3 tablespoons light mayonnaise
- 1/2 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh tarragon leaves
- Kosher salt and McCormick pure ground black pepper to taste
- Portofino Salad
- 3-4 bags (5 ounces each) salad mix
- 3/4 cup julienne cut sun-dried tomatoes in oil, drained
- 6 ounces crumbled plain goat cheese
- 1/2 cup sliced scallions
- 1 cup toasted walnut halves
Sweet Lime-Cilantro Dressing
By draingal
Combine and enjoy
- 2 cups olive oil
- 1 1/2 cups finely chopped fresh cilantro
- 1 cup sugar
- 2 cloves garlic, minced
- Juice of 2 limes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 avocado, peeled and finely sliced
BBQ Roast Beef Nachos
By draingal
Heat the oil in a large nonstick skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 pound rare deli roast beef, thinly sliced and julienned
- 1 cup your favorite BBQ sauce
- 1 cup shredded sharp Cheddar
- Tortilla chips
- 1 cup French-fried onions
- 1/2 cup pickled cherry peppers, sliced
- Honey Horseradish Crema, recipe follows
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
Rigatoni Ala Vodka
By draingal
In a medium sauce pan, heat oil until hot
- 2 lbs. rigatoni
- 24 oz. canned tomato sauce (plain)
- 2 tablespoons olive oil
- 2 cloves fresh garlic, minced
- 1/2 teaspoon cracked red pepper
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/2 quart heavy cream
- 1 1/2 oz. vodka
- 1 oz. grated Romano Cheese
- 1 oz. bacon bits
- 1/2 oz. Italian parsley, chopped
Glazed Fudge Brownie Almond PIe
By draingal
Makes one 9-inch pie
- Pie:
- 1 (9-inch) unbaked pastry shell
- 1 cup Hershey's Semi-Sweet Chocolate Chips
- 1/4 cup margarine or butter
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
- 1/2 cup biscuit baking mix
- 2 eggs
- 1/2 to 1 teaspoon almond extract
- 1 cup almonds, toasted and chopped
- Glaze:
- 1 cup Hershey's Semi-Sweet Chocolate Chips
- 1/2 cup whipping cream, unwhipped
- 1/2 teaspoon vanilla
Hungarian Pastry
By draingal
Cream butter/margarine and sugar
- 1 ⁄4 lb butter
- 1 ⁄2 cup sugar
- 1 teaspoon vanilla
- 2 eggs, separated
- 1 1⁄2 cups flour
- 1 pinch baking soda
- 1 ⁄2 teaspoon baking powder
- jam (I use raspberry)
- 1 cup ground nuts (I use walnuts)
- 2 tablespoons sugar
Classic Breakfast Coffee Cake
By draingal
For the topping: Prepare a baking sheet fitted with parchment paper
- Topping:
- 1 cup walnuts, coarsely chopped
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 5 tablespoons butter, melted
- Coffee Cake:
- 1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan
- 1 cup granulated sugar
- 2 eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups sour cream
- Zest of 1 lemon
Roasted Carrots and Beets with Fermented Black Beans and Sesame
By draingal
Use early season vegetables, if possible—their natural sweetness blossoms when roasted at high heat
- 6 very small beets (about 2 oz. each)
- 1/4 cup plus 2 Tbs. extra-virgin olive oil
- 10 sprigs thyme
- Kosher salt and freshly ground black pepper
- 9 medium carrots, peeled and cut crosswise into thirds on a diagonal
- 1/3 cup fermented black beans, soaked in water overnight and drained
- 1 stalk celery, halved crosswise
- 1/2 medium yellow onion
- 1/2 cup sour cream
- 1/4 cup fresh lime juice (from about 2)
- 1/4 tsp. granulated sugar
- 1/4 tsp. Aleppo pepper
- 1/2 tsp. sesame oil, more to taste
- 1 Tbs. toasted sesame seeds
- 1/4 cup loosely packed mint leaves
Make Your Own Chili Powder
By draingal
Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat
- 3 ancho chiles, stemmed, seeded and sliced
- 3 cascabel chiles, stemmed, seeded and sliced
- 3 dried arbol chiles, stemmed, seeded and sliced
- 2 tablespoons whole cumin seeds
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
Hot & Spicy Nuts
By draingal
Makes 2 1/2 Cups. Active 5 mins/ Total 25 mins Store at room temperature for 2 months
- 1 Tbsp Oil
- 2 tsp Sugar
- 1/2 tsp each ground black pepper, cinnamon, ginger and red pepper
- 1 Jar (11 oz) or 2 1/2 cups mixed nuts
- 1/8 tsp salt