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Recipes
Prune Roll Dough & Filling
By draingal
Add flour mixture gradually to make it workable - it will be sticky, but keep adding flour and kneading the dough
- Blend all with a pastry blender:
- 6 cups sifted flour
- 8 tsp. baking powder
- 1/2 tsp. salt
- 2 cups sugar
- 10 tsp. Crisco
- Combine:
- 1 1/2 cup milk (warm enough to dissolve 2 pkg. yeast) and 1 Tbsp. sugar
- 2 eggs - room temperature
- 1 tsp. vanilla
- Prune Filling:
- Cook until soft; drain and mash.
- 1 lb. prunes
- 3 cups water
- 1 tsp. cinnamon
Fish - Dad's Recipe
By draingal
Dip fish in milk; then bread crumb mixture then put in pan
- 1/2 cup dry bread crumbs
- 1/4 cup parmesan cheese
- 1/4 tsp. thyme
- 1 tsp. Italian seasoning
- In separate bowl - 1 cup milk
- Melt 1/4 cup butter
- 1 tsp. chopped garlic
- 1 tsp. seasoned salt
Grilled Turkey - Portobello Sandwiches on Rye
By draingal
Chutneys can range in texture from chunky to smooth
- 2 teaspoons olive oil
- 4 small portobello mushroom caps, sliced
- 1 teaspoon lemon-pepper seasoning
- 8 slices dark rye bread ‘
- 4 tablespoons butter, softened
- 8 tablespoons mango chutney
- 8 slices Gruyére cheese (6 oz.)
- 12 thin slices cooked turkey (12 oz.)
Buffalo Chicken Dip
By draingal
Preheat the oven to 350 degrees F
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup blue cheese or ranch salad dressing
- 1/2 cup hot sauce
- 1/2 cup crumbled blue cheese
- 2 ounces mozzarella cheese, shredded
- 2 (9.75-ounce) cans chicken in water, drained
- Crackers, chips, and/or veggies, for dipping
Mushroom Stuffing
By draingal
In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel
- 4 bacon strips, diced
- 4 celery ribs, chopped
- 1 medium onion, chopped
- 1 pound fresh mushrooms, chopped
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (16 ounces) corn bread stuffing
- 1/2 cup chopped celery leaves
- 2 tablespoons minced fresh parsley
- 4 large eggs, lightly beaten
- 2-1/2 cups chicken broth
- 1 tablespoon butter
Classic Pasta Dough
By draingal
Total Time: 0:10 In food processor, combine flour, eggs and salt and process until shaggy pebble consistency
- 3 3 3 cups purpose flour, plus more for dusting
- 4 4 4 large eggs
- 3/4 3/4 3/4 tsp. Kosher salt
Apple Pecan Stuffing
By draingal
Set a large sauté pan over medium heat and add olive oil, garlic, sage and thyme
- 3 tablespoons extra-virgin olive oil
- 1 clove of garlic, gently bashed with the side of your knife
- 1 bunch fresh sage, whole on stem
- 4 sprigs fresh thyme
- 2 large onions, roughly chopped
- 3 Granny Smith apples, peeled and cut into small wedges
- 1 1/2 cups raw pecans
- 5 cups of hand-torn sourdough bread (crusts removed)
- 2 large eggs
- 3/4 cup heavy cream
- 1 1/2 cups low-sodium chicken stock
- 1/4 bunch fresh flat-leaf parsley, roughly chopped
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
Roasted Winter [Butternut] Squash
By draingal
Prepare this and then you are half-way-there to making an amazing Roasted Butternut Squash Soup! OR serve the puree
- teaspoons Toasted Spice Rub:
- 3 pounds About 3 pounds butternut squash (preferably 1 large squash)
- Gray salt
- Freshly ground black pepper
- 1/2 cup 1/2 cup (1 stick) unsalted butter
- 2 tablespoons 2 tablespoons finely chopped fresh sage leaves
- 2 tablespoons 2 tablespoons granulated sugar
- 1/4 cup 1/4 cup balsamic vinegar
- 1/4 cup 1/4 cup dark unsulfured molasses
- 1/4 cup 1/4 cup fennel seeds
- 1 tablespoon 1 tablespoon coriander seeds
- 1 tablespoon 1 tablespoon peppercorns
- 1 1/2 teaspoons 1 1/2 teaspoons red pepper flakes
- 1/4 cup 1/4 cup (1 ounce) pure California chili powder
- 2 tablespoons 2 tablespoons kosher salt
- 2 tablespoons 2 tablespoons ground cinnamon
- Toasted Spice Rub:
Rosemary Walnuts
By draingal
Melt butter in a large skillet over medium heat
- 1 tablespoon unsalted butter
- 1 1/2 cups walnuts
- 1/4 teaspoon coarse salt
- 2 teaspoons chopped fresh rosemary
- 1/4 teaspoon chipotle powder
- 2 tablespoons light-brown sugar
- 1 tablespoon water
- 1 tablespoon Worcestershire sauce
Rum Raisin Fruit Salad
By draingal
Place all sauce ingredients except raisins into a medium bowl
- Sauce:
- 2 cups sour cream
- 1/2 cup light brown sugar, packed
- 2 tbsp. light rum
- 1 tbsp. Irish whiskey
- 1/2 cup raisins
- Salad:
- 1 cantaloupe, peeled and cubed
- 1 honey dew, peeled and cubed
- 1 pint strawberries, sliced
- 2 cups grapes, halved