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Recipes
Roasted Beet, Onion, and Orange Salad
By draingal
Preheat the oven to 400 degrees F
- 1 pound beets, preferably very small ones
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 20 large pearl onions, about 1/2 pound
- 2 oranges, peeled and cut into wedges
- 2 tablespoons hazelnut oil
- 1 tablespoon coarsely chopped fresh coriander leaves (also known as cilantro) plus extra for garnish
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons hazelnuts, toasted and peeled
- 1 -ounce pecorino, optional, grated on medium-sized holes of box grater
Scalloped Spinach
By draingal
Combine spinach, onion, eggs, milk, cheese, salt, and pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 tablespoons finely chopped onions
- 2 beaten eggs
- 1 ⁄2 cup milk
- 1 ⁄2 cup shredded sharp American cheese
- 1 ⁄4 teaspoon salt
- pepper
- 1 ⁄2 cup buttered soft breadcrumbs
Caesar Dressing
By draingal
Combine lemon juice, water and salad dressing mix in jar with tight-fitting lid
- 3 tbs. lemon juice
- 3 tbs. water
- 1 envelope Good Seasons Italina Salad Dressing Mix
- 2/3 cup salad oil
- 1 tbs sliced black olives
- 1 can (2 oz.) flat anchovies, chopped (optional)
- 3 tbs. grated Parmesan cheese
Blueberry Crumble
By draingal
* Serve at room temp
- Topping:
- 2/3 cup vanilla wafer cookies (about 12)
- 1 tbsp flour
- 1 tbsp margarine
- 2 tsp dark brown sugar
- 1/4 tsp cinnamon
- Fruit:
- 4 cups blueberries
- 2 tbsp cornstarch
- 1/2 cup sugar
- 1 tbsp flour
- 1 tsp peel
- 1/2 tsp cinnamon
- 1 tsp lemon juice
- 1/4 tsp nutmeg
- 1/4 tsp salt
Herbed Biscuits
By draingal
Yield: 6 biscuits
- Seasoning Mix:
- 2 tablespoons each dried oregano, marjoram and basil
- 4 teaspoons dried savory
- 2 teaspoons dried rosemary, crushed
- 2 teaspoons rubbed sage.
- Biscuits:
- 1/4 cup chopped onion
- 2 tablespoons butter or margarine, divided
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1 egg
- 1/3 cup milk
- 2 tablespoons grated Parmesan or Romano cheese
Root Vegetable Gratin
By draingal
Try this for your next Thanksgiving dinner feast!
- 1 3/4 cups whole milk
- 2 cups heavy cream
- 4 large sprigs fresh thyme, crushed with a rolling pin
- 1 bay leaf
- 4 garlic cloves, smashed
- 2 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound russet potatoes
- 1 pound turnips
- 1/2 pound carrots
- 1/2 pound parsnips
- 2 ounces freshly grated Parmigiano-Reggiano
- 3/4 cup panko breadcrumbs
- 2 tablespoons extra-virgin olive oil
Apple Coffee Cake
By draingal
350 oven. Prepare 10" bundt pan - with butter or oil or Pam and dust with flour
- 1 package yellow cake mix
- 1 package instant vanilla pudding mix
- 4 eggs
- 1 cup sour cream
- 1/2 cup vegetable oil or olive oil
- 6 apples; peeled, cored and sliced
- 1/2 cup white sugar
- 2 tsp. ground cinnamon
- 1/2 cup chopped walnuts
Prune Rolls
By draingal
This is Aunt Marlene's recipe and always a winner at the holidays
- Then combine:
- 6 cups sifted flour
- 8 tsp. baking powder
- 1/2 tsp. salt
- 2 cups sugar
- 10 tsp. Crisco
- Blend together with a pastry blender.
- 1 1/2 cup milk (warm the milk to dissolve 2 pkgs. of yeast & 1 tbsp. sugar)
- 2 eggs - at room temperature
- 1 tsp. vanilla
- Prune Filling: Put 24 oz. of bite-size prunes in water and boil for a few minutes. Drain and cut them up until they are spreadable.
Marshmallow Creme-Filled Bundt Cake
By draingal
Prepare a 12-cup bundt pan according to the cake mix package directions
- 6 large egg whites, beaten to stiff peaks
- 6 tablespoons unsalted butter, at room temperature
- 1 cup marshmallow creme
- 1 /2 cup confectioners' sugar
- 1 tablespoon heavy cream
Volcano Cake
By draingal
For the cream mixture: Beat ingredients together with an electric mixer
- Cream mixture:
- 8 ounces softened cream cheese
- 1 stick butter, room temperature
- 2 cups 4X or 10X sugar
- Cake:
- 1 cup sweetened coconut flakes
- 1 cup pecans
- 1 (18.25-ounce) box German chocolate cake mix, prepare by following directions on box
- 10 bite-sized almond and chocolate covered candy or candy of choice
- Glaze:
- 4 tablespoons butter
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon almond extract