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Recipes
Pasta with Mushrooms and Brussels Sprouts
By draingal
Bring a large pot of water to a boil
- Coarse salt and freshly ground pepper
- 1/2 pound egg pappardelle pasta
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 1 cup small brussels sprouts, thinly sliced lengthwise
- 1 cup fresh maitake mushrooms, trimmed and cut into 2-inch pieces
- 1 1/2 cups fresh chanterelle mushrooms, trimmed and sliced
- 1 teaspoon finely chopped oregano
Potato and Garlic Soup
By draingal
Heat the oil in a small stock pot or Dutch oven set on medium-high heat, until sizzling, about 2 minutes
- 4 tablespoons olive oil
- 2 heads garlic, separated into cloves, and peeled (app. 20 cloves)
- 1 onion, halved lengthwise and thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds thin skinned white potatoes, peeled and cut into 1/2 inch dice
- 6 cups chicken stock
- 1/4 cup chopped fresh Italian parsley
Lemon Trifle
By draingal
To make the lemon curd: Bring a pot of water to a simmer over medium-low heat
- 6 large egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1/2 cup (1 stick) unsalted butter, cut in chunks
- 1 pint fresh strawberries, stemmed and halved lengthwise
- 1 pint fresh blueberries
- 1 pint fresh blackberries
- 2 cups sweetened whipped cream
- 1 prepared lemon pound cake, sliced
- 1/4 cup Limoncello or Grand Marnier liqueur (optional)
- Fresh mint leaves, for garnish
Steamy Hot Chocolate
By draingal
Put cocoa powder in saucepan
- 1/4 cup unsweetened cocoa powder
- 1 quart milk
- 1 cup (6 ounces) semisweet chocolate chips
- 1 tablespoon vanilla extract
- Salt
- Whipped cream, (optional)
Good Season’s Italian Mix
By draingal
For Dressing Mix: 1/4 cup balsamic vinegar 2/3 cup oil 2 tbsp water 2 tbsp dry mix Shake well
- 1 tbsp garlic salt
- 1 tbsp onion powder
- 1 tbsp sugar
- 2 tbsp oregano
- 1 tsp pepper
- 1/4 tsp thyme
- 1 tsp basil
- 1 tbsp parsley
- 1/4 tsp celery salt
- 2 tbsp salt
No Knead Artisan Bread (Dutch Oven)
By draingal
You'll need your Dutch Oven for this one!
- 6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
- 1/2 t. instant or active-dry yeast
- 2 1/2 t. salt
- 2 2/3 c. cool water
Raspberry Shortbread Bars
By draingal
In a medium bowl, whisk the flour, baking powder and salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, softened
- 1 cup sugar
- 2 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 3/4 cup seedless raspberry preserves or jam (8 ounces)
- Confectioners' sugar, for dusting (optional)
Minestrone Soup
By draingal
Slowly sauté finely minced onion, celery and carrot in butter until very brown
- 1 cup finely minced celery
- 1 cup finely minced onion
- 1 cup finely minced carrot
- 1/4 cup butter
- 1/2 cup garbanzo beans
- 1/2 cup kidney beans
- 1/2 cup dried whole peas
- 1/2 cup white pea beans
- 3/4 cup sliced carrots
- 3/4 cup coarsely chopped onion
- 3/4 cup sliced celery
- 3/4 cup chopped bell pepper
- 1/2 cup rice or barley
- 1 cup shell macaroni
- 2 tablespoons minced parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 teaspoons soy sauce
- pepper to taste
- Parmesan cheese for topping
Olive Garden Lemon Cake
By draingal
Prepare cake mix, and bake in 2 round cake pans
- 1 French vanilla or white cake mix
- 1 small tub mascarpone cheese
- 1 cup heavy whipping cream
- juice of 2 lemons
- zest of 1 lemon
- 1/2 cup white sugar
Peach Whisky Chicken
By draingal
Preheat the oven to 300 degrees F
- 2 tablespoons butter
- 2 tablespoons olive oil
- 12 chicken legs or thighs, bone in, skin on
- 1 yellow onion, diced
- 1 1/2 cups whisky
- 4 cups barbecue sauce
- 1 cup peach preserves
- 2 tablespoons Worcestershire sauce
- 4 peaches, pitted and sliced into 8 slices each
- Mashed potatoes, for serving
- 3 green onions, sliced thin, for serving
- Chopped fresh parsley, for serving