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Recipes
Brown Chicken Stock
By draingal
Arrange a rack in top third of oven and another rack in bottom third; preheat to 450 degrees
- 5 lb uncooked, meaty chicken bones or chicken wings
- 1 tbsp vegetable oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 tbsp tomato paste
- 10 black peppercorns
- 10 flat-leaf parsley sprigs
- 6 thyme sprigs
- 1 bay leaf
Italian Vegetable Strata with Turkey Sausage
By draingal
Preheat oven to 350°F. Coat a 13-by-9-inch baking dish and a small skillet with cooking spray
- 1 ⁄2 cup sliced scallion
- 1 large red bell pepper, diced
- 1 zucchini, chopped
- 4 cup fresh baby spinach
- 1 lb sweet turkey sausage, casings removed, broken into bite-size chunks
- 7 eggs
- 2 1⁄2 cup 2% milk
- 1 ⁄2 cup nonfat milk
- 1 ⁄2 cup grated Parmesan-Romano cheese
- 1 ⁄4 tsp black pepper
- 1 medium loaf French bread (about 5 cup), cut into large chunks
- 1 cup grated reduced-fat Monterey Jack
Pound Cake
By draingal
This is an old recipe shared by the Wilken family - they were making whiskey since 1886
- 1 cup butter
- 1 2/3 cups sugar
- 5 eggs
- 2 cups flour
- pinch of salt
- 2 tbsp. Wilken Family Whiskey
Barbecued Chicken
By draingal
Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator
- 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
- 1 recipe Barbecue Sauce, recipe follows
- 1 1/2 cups chopped yellow onion (1 large onion)
- 1 tablespoon minced garlic (3 cloves)
- 1/2 cup vegetable oil
- 1 cup tomato paste (10 ounces)
- 1 cup cider vinegar
- 1 cup honey
- 1/2 cup Worcestershire sauce
- 1 cup Dijon mustard
- 1/2 cup soy sauce
- 1 cup hoisin sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 tablespoon crushed red pepper flakes
Bacon-Watercress Salad
By draingal
Cook the bacon in a large skillet over medium-high heat until crisp, 8 to 10 minutes
- slices bacon
- 3 oranges
- 1 clove garlic, coarsely chopped
- Kosher salt
- 2 tablespoons red wine vinegar
- Freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 1 medium bunch watercress, tough stems removed
- 1 cup fresh parsley leaves
- 1 small head escarole, outer leaves removed, torn
- 1/3 cup roughly chopped toasted hazelnuts
- 1/3 cup roughly chopped dried dates
- 1/3 cup crumbled blue cheese
- Toasted cornbread, for serving (optional)
Carolina BBQ Dry Rub
By draingal
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork
- 2 tablespoons salt
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 tablespoons freshly ground black pepper
- 1 tablespoon cayenne pepper
- 1/4 cup paprika
Scallops Sweetheart
By draingal
20 min
- 1/2 pounds sea scallops
- Skim milk
- 2 tablespoons flour
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1/2 cup shallots, chopped
- 2 tablespoons green onion, chopped
- 2 teaspoon fresh parsley
- Lemon juice
- Pepper to taste
Apple Dish with Friends
By draingal
Can't recall where I got this recipe --- but try it!
- 4 cups apples; peeled and diced
- 1/2 cup brown sugar
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1 tsp. cinnamon
- Add: dried cranberries, raisins and pecans to your liking
Fried Green Tomatoes
By draingal
Beat egg and milk ; Combine flour, cornmeal, salt paprika and pepper on wax paper
- 1 egg
- 1 tbsp milk
- 1/3 cup flour
- 1/3 cup corn meal
- 3 tomatoes
- 1 tsp salt
- 1/4 tsp paprika
- 1/8 tsp pepper
- 1/8 tsp cayenne pepper
Lemon Tarragon Butter
By draingal
Beat all ingredients until blended
- 1/2 1/2 1/2 cup butter, softened
- 1/4 1/4 1/4 cup fresh tarragon leaves, finely chopped
- 1/8 1/8 1/8 teaspoon lemon juice
- Dash Dash salt
- Dash Dash pepper
- This is great for grilled fish or chicken.