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Recipes
Herb Rub for Pot Roast
By draingal
For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth
- Herb rub:
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 (5-pound) boneless beef chuck roast
- 1/4 cup extra-virgin olive oil
- 3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
- 3 medium carrots, peeled and chopped into 3/4-inch pieces
- 2 medium fennel bulbs, sliced into 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, crushed
- 1 cup dry sherry
- 4 cups low-sodium beef broth, plus extra, as needed
- 2 dried bay leaves
Crab and Broccoli Braid
By draingal
Brushing with egg white before putting in oven gives the final product a very shiny look which makes the dish prese...
- 2 Cups Canned Phillips Crabmeat
- 1 Cup Chopped Broccoli
- 1/2 Cup Chopped Red bell Pepper
- 1 Cup Sharp Cheddar Cheese, shredded
- 1/2 Clove Garlic, pressed
- 1/2 Cup Mayonnaise
- 2 tsp. All-Purpose dill mix or 1 tsp. dried dill weed
- 1/4 tsp. Salt
- 2 Pkgs. Refrigerated crescent rolls
- 1 Egg white, slightly beaten
- 2 Tbsp. Slivered Almonds
Old Bay Seasoning
By draingal
In a spice grinder or small food processor, combine all of the ingredients
- 1 tbsp. celery seed
- 1 tbsp whole black peppercorns
- 6 bay leaves
- 1/2 tsp. whole cardamom
- 1/2 tsp. mustard seed
- 4 whole cloves
- 1 tsp. sweet paprika
- 1/4 tsp. mace
- dash of salt
Italian Cherry Pepper Shooters
By draingal
Clean peppers by cutting the pepper around the stem (like you would a pumpkin), and clean out the seeds
- 1 16 oz. jars cherry peppers (if you don't like hot try the sweet peppers)
- 1 8 oz. packages sharp provolone or Asiago cheese
- 1/4 - 1/2 lb. prosciutto ham, cut very thin
- olive oil (use enough to fill the jar after the peppers are done)
- garlic cloves
Cauliflower and Brussels Sprouts with Bucatini
By draingal
In a large pot of boiling salted water, cook the pasta until al dente
- 12 ounces bucatini or perciatelli
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 pound cauliflower florets, cut in 1-inch pieces
- 1/2 pound brussels sprouts, halved or quartered if large
- Salt and freshly ground black pepper
- 1 small onion, finely chopped
- 2 large garlic cloves, thinly sliced
- 4 plump oil-packed anchovies, minced
- 1/2 teaspoon crushed red pepper
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1/2 cup dry bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Poppy Filling
By draingal
This is the filling that is used with the "Nut Roll and Poppy Seed Dough"
- Mix:
- 1/2 cup sugar
- 1/2 cup milk
- then add:
- 1/2 lb. poppy seed
Apple Pecan Baked Brie
By draingal
Preheat oven to 375°. In a saucepan, heat butter over medium heat
- 1 tablespoon butter
- 1 small tart apple, peeled and sliced
- 1/3 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- Dash ground nutmeg
- 1 round (8 ounces) Brie cheese
- Assorted crackers
Sour Cream Pierogi Dough
By draingal
Combine flour, salt sour cream, egg and water in a large bowl
- 3 cups all-purpose flour, plus flour to dust the work surface
- 1 /2 teaspoon salt
- 1 /4 cup sour cream
- 1 egg
- 1 cup water
Stuffed Mushrooms with Sun-Dried Tomatoes
By draingal
Preheat the oven to 350 degrees F
- 1/2 stick butter
- 24 ounces white button mushrooms, washed, stems removed
- 1/2 cup kalamata olives, pitted and chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 5 sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- Splash of white wine, optional
- 1/4 cup pine nuts, roughly chopped
- 16 ounces mozzarella, cut into bite-size chunks
- 1/4 cup fresh basil leaves, chopped
Carrot & Rutabaga Puree
By draingal
Add carrots and rutabaga to a large sauce pot over medium high heat
- 6 cups carrots, trimmed & cut into 1/2" dice (about 2 lbs)
- 6 cups rutabaga, peeled & cut into 1/2" dice (about 2 lbs)
- 1/4 cup butter
- 1/8 teaspoon cayenne pepper
- salt & pepper to taste
- 2/3 cup heavy cream