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Recipes
Potato Salad
By draingal
Dice cooked potatoes and combine with celery, eggs and bacon Combine dressing ingredients well, then add dressing t...
- 2 1/2 pounds of potatoes, boiled (or baked and peeled)
- 3 stalks of celery, diced
- 4 hard-cooked eggs, sliced
- 1/4 cup cooked bacon, diced
- 2 cups mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon Kosher salt (or sea salt)
- 1/4 teaspoon coarse black pepper (or to taste)
Scalloped Potatoes
By draingal
Rub 2 tbsp. of the butter inside the slow cooker
- 2 lbs. red potatoes, sliced 1/4 inch thin
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 3 tsp. fresh thyme leaves
- 8 tbsp. unsalted butter
- 6 tbsp. flour
- 2 1/2 cups half and half
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1 cup parmesan cheese
Zuppa Toscana - Instant Pot
By draingal
Select Saute and add the bacon to the pressure cooking pot
- 6 slices bacon, diced
- 1 pound ground chicken sausage
- 1 tablespoon butter
- 1 cup onion, diced
- 3 cloves garlic, minced or pressed
- 3 can (14.5 oz) chicken broth, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 3 large russet potatoes, cubed
- 3 tablespoons corn starch
- 1 can (12 oz.) evaporated milk
- 1 cup parmesan cheese, shredded and divided
- 2 cups fresh spinach, roughly chopped
Lemon, Poppy & Chèvre Cheesecakes with Rhubarb
By draingal
Make the cheesecakes: Preheat the oven to 325°
- 1/4 cup plus 2 tablespoons sugar, plus more for coating the ramekins
- 8 ounces cream cheese, at room temperature
- 6 ounces soft fresh goat cheese, at room temperature
- 2 teaspoons finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup sour cream
- 3 large eggs, at room temperature
- 1 tablespoon poppy seeds
- 1 pound rhubarb, cut into 1/2-inch dice
- 1/2 cup sugar
- 1/2 vanilla bean, split
- Pinch of salt
- 1 teaspoon finely grated orange zest
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon St.-Germain liqueur or elderflower cordial
- 1 pint raspberries
- 5 tablespoons unsalted butter, at room temperature
- 1/4 cup plus 2 tablespoons sugar
- 1/2 teaspoon fresh lemon juice
- 1 cup graham cracker crumbs (from 1 sleeve)
- 1 teaspoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
Hot Spinach and Artichoke Dip
By draingal
Preheat oven to 375 degrees
- 1 cup thawed, chopped frozen spinach
- 1 1/2 cups artichoke hearts
- 6 oz. cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- 1/4 tsp garlic powder
Lemon-Caper Vinaigrette
By draingal
In a medium bowl, whisk together shallots, lemon zest and juice, capers, peperoncini, parsley, and vinegar
- 2 Tbsp shallots, finely chopped
- Zest of 1 lemon
- 3 Tbsp fresh lemon juice
- 1 Tbsp capers, chopped and drained
- 1 Tbsp peperoncini, finely chopped
- 1 Tbsp flat-leaf parsley, finely chopped
- 2 tsp white wine vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Mint Julep Punch
By draingal
In a medium saucepan stir together sugar and water
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1 cup fresh mint leaves
- 1 cup black cherry bourbon or bourbon
- 4 cups sparkling water, chilled
- Ice cubes
- Fresh mint sprigs
Hot Spinach Artichoke Dip
By draingal
Boil spinach and artichokes in 1 cup water until tender and drain
- 1 cup thawed, chopped frozen spinach
- 1 1/2 cups artichoke hearts
- 6 oz. cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 grated Parmesan
- 1/2 tsp. red pepper flakes
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
Olive Garden’s Artichoke Dip
By draingal
Preheat oven to 325 degrees
- 1 can (14oz.) artichoke hearts, drained and sliced
- 1 lb. cream cheese, room temperature
- 8 oz. mascarpone cheese, room temperature
- 2 tbsp. all purpose flour, sifted
- 1 cup grated Parmesan cheese
- 1/4 tsp. fresh thyme leaves
- 1/4 tsp. crushed red pepper
- 1 tbsp. fresh flat leaf parsley, chopped
- 1 garlic clove, minced
- 5 green onions, chopped
- Salt and pepper to taste
- 1 pkg. (6 oz.) fresh spinach, chopped
- 8 slices crusty Italian bread
- Extra virgin olive oil
Chicken Cacciatore
By draingal
Sprinkle the chicken pieces with 1 tsp
- 4 chicken thighs
- 2 chicken breasts with skin and backbone, halved crosswise
- 2 tsp. salt, plus more to taste
- 1 tsp. freshly ground pepper, plus more to taste
- 1/2 cup all purpose flour, for dredging
- 3 tbsp. olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 5 medium mushrooms quartered
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 (28 oz.) can diced tomatoes with juice
- 3/4 cup chicken broth
- 3 tbsp. drained capers (or not)
- 1 1/2 tsp. dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves