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Recipes
The South Shall Rub Again
By draingal
Makes about 1 cup. Active: 5 min Total: 5 min
- 3 Tbsp each instant minced garlic, paprika and sugar
- 3 Tbsp salt
- 1 Tbsp ground black pepper
- 2 tsp each ground dried sage and ground ginger
- 1 tsp each ground cumin and dry mustard
- 1/2 to 1 tsp cayenne (ground red pepper)
Sparkling Sugarplum Cookies
By draingal
Finely chops apricots, dates, raisins and pecans in a food processor
- 1 cup dried apricots
- 1/2 cup pitted dates
- 1/2 cup golden raisins
- 1 cup pecans
- 2 cups vanilla wafers, crushed
- 1 cup sweetened flaked coconut
- 1/2 cup orange juice
- 1/2 cup sugar
Cream of Shrimp with Leeks
By draingal
Bring chicken stock to a boil
- 2 qts. chicken stock
- 1 lb. small shrimp (40-50 count)
- 8 slices bacon, diced small
- 2 cups leeks, finely diced
- 1/2 cup carrots, chopped
- 1/2 cup shallots, chopped
- 1/4 cup butter
- 1/2 cup dry white wine
- 2 bay leaves
- 1 sprig thyme
- 4-5 parsley stems
- 4-5 peppercorns
- 1 cup heavy cream
- salt and pepper to taste
- 1/4 cup leeks, blanched, julienne
Perfect Pulled Pork
By draingal
Combine all seasonings in a small bowl and rub evenly over roast
- 5 lbs. boneless pork butt shoulder
- 1 1/2 tsp. smoked paprika
- 2 tsp. black pepper
- 1 tsp. cayenne pepper
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1 c. water
- soft sandwich buns
Pesto Dip
By draingal
In blender or food processor blend all ingredients until almost smooth
- 1 cup Hellmanns Real Mayonnaise
- 1 cup sour cream
- 1 pkg. (10 oz) frozen chopped
- spinach, thawed, well-drained
- 1/3 cup grated Parmesan cheese
- 1/4 cup walnut pieces
- 1 tsp. dried basil
- 1/4 tsp. salt
- 1 clove garlic, crushed
Sandy's Chocolate Cake
By draingal
Preheat oven to 350°. Grease and flour three 9-in
- FROSTING:
- 1 1 1 cup butter, softened
- 3 3 3 cups packed brown sugar
- 4 4 4 large eggs
- 2 2 2 teaspoons vanilla extract
- 2-2/3 2-2/3 2-2/3 cups all-purpose flour
- 3/4 3/4 3/4 cup baking cocoa
- 3 3 3 teaspoons baking soda
- 1/2 1/2 1/2 teaspoon salt
- 1-1/3 1-1/3 1-1/3 cups sour cream
- 1-1/3 1-1/3 1-1/3 cups boiling water
- 1/2 1/2 1/2 cup butter, cubed
- 3 3 3 ounces unsweetened chocolate, chopped
- 3 3 3 ounces semisweet chocolate, chopped
- 5 5 5 cups confectioners' sugar
- 1 1 1 cup sour cream
- 2 2 2 teaspoons vanilla extract
Kale and Tomato Eggs Benedict
By draingal
For the hollandaise sauce: Combine the mayonnaise, 1 tablespoon warm water, mustard, lemon juice and cayenne pepp...
- 2 tablespoons light mayonnaise
- 2 teaspoons whole grain mustard
- 1 teaspoon lemon juice
- Pinch cayenne pepper
- 1/4 cup white vinegar
- 1 tablespoon olive oil
- 2 ounces Canadian bacon, cut into small chunks
- 1 shallot, thinly sliced
- 8 cups petite kale or baby spinach
- Freshly ground black pepper
- 2 whole wheat English muffins, split
- 1 large ripe tomato, cut into 4 slices
- 4 large eggs
- Copyright 2012 Television Food Network, G.P. All rights reserved.
Spinach and Smoked Salmon Salad with Lemon-Dill Dressing
By draingal
In a large bowl, whisk the olive oil with the lemon juice and dill and season with salt and pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoon chopped dill
- Kosher salt and freshly ground pepper
- 8 cups baby spinach (7 ounces)
- 6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch ribbons
- 1 medium English cucumber—peeled, halved lengthwise, seeded and thinly sliced
- 4 radishes, halved and thinly sliced
- 2 scallions, thinly sliced
Classic French Toast
By draingal
Yield: 6 slices
- 1 cup milk
- 1/4 cup all-purpose flour
- 3 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 6 slices day-old, firm white bread
- a little butter
- Syrup, to serve
French Onion Soup
By draingal
To allow its flavor to develop, make the soup, except for croutons and cheese, a day ahead
- 1 Tbsp garlic-flavoured olive oil
- 12 (1/2-in.-thick) slices from thin loaf French bread
- 2 Tbsp unsalted butter
- 4 large Spanish onions (2 1/2lb), quartered, cut into 1/4-in.-thick slices
- 1 tsp salt
- 1/4 cup all-purpose flour
- 9 cups lower-sodium beef broth
- 3/4 cup dry red wine
- 3 Tbsp brandy
- 1 bay leaf
- 1/2 tsp each dried thyme and pepper
- 1/2 cup shredded Gruyère cheese
- Garnish (optional)
- snipped fresh chives