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Recipes
French Dressing
By draingal
Makes 2 and 1/2 cups
- 1 cup salad oil
- 1/2 cup olive oil
- 1/4 cup Vermouth (dry)
- 1/2 cup red wine vinegar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp dry mustard
- 1/2 tsp dried basil leaves
- 1/2 cup chopped parsley
- 1 clove garlic crushed or
- 1/4 tsp garlic powder
Orange Mini Muffins
By draingal
Preheat the oven to 375 degrees F
- Nonstick spray, for spraying muffin tins
- 2 sticks salted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 oranges, zested and juiced
- 1 cup lightly packed brown sugar
Chopped Italian Salad
By draingal
Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad
- 1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
- 1/4 pound sliced pepperoni, chopped
- 1/3 cup drained sliced pimientos (one 4-ounce jar)
- 1/3 cup chopped red onion
- 1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
- 3 tablespoons red- or white-wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup grated Parmesan
Kale and Squash Minstar (Italian Soup)
By draingal
In a large pot, heat 2 tablespoons of the oil
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- One 2-pound butternut squash, neck only, peeled and cut into 1/2-inch cubes (2 1/2 cups)
- 2 garlic cloves, minced
- 1 teaspoon finely chopped rosemary
- 1 pound Tuscan kale, stemmed and leaves coarsely chopped
- 4 cups chicken stock
- Salt and freshly ground pepper
- 1/2 cup ditalini or tubettini pasta
- 1 cup drained canned navy beans
- Shaved Parmigiano-Reggiano cheese and garlic toasts, for serving
Spring Cream Cheese Spread - Polish
By draingal
Wiosenna Przyprawa z Sera Smietankowego
- 1/2 cup sour cream
- 1 cup cottage cheese
- salt to taste
- 1 peeled and sliced cucumber
- 2 tbsp chopped green onion
- lettuce leaves
- 6 radishes, sliced
Lemon and berries
By draingal
8 servings Per serving: 425 calories, 15
- FILLING
- 2 eggs
- 4 egg yolks
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1/4 cup unsalted butter, cut up, softened
- 1/2 cup lemon juice
- 2 teaspoons grated lemon peel
- MERINGUE
- 1/3 cup water
- 1 tablespoon cornstarch
- 4 egg whites
- 1/2 teaspoon lemon juice
- Dash salt
- 1/2 cup sugar
- 2 teaspoons grated lemon peel
- PIE SHELL
- 2 cups fresh blueberries
- 1 (9-inch) baked deep-dish pie crust
Polish Potato Pancakes
By draingal
Placki Kartoflane
- 6 potatoes
- 1 cup milk
- 4 tbsp butter
- 3 eggs, separated
- dash of nutmeg
- salt to taste
Pie Crust that's Perfect Everytime
By draingal
Dice the butter and return it to the refrigerator while you prepare the flour mixture
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
Soft Giant Pretzels - Bread Machine
By draingal
Prep: 20 min. + rising Bake: 10 min
- 1 cup plus 2 tablespoons water (70° to 80°)
- 3 cups all-purpose flour
- 3 tablespoons brown sugar
- 1-1/2 teaspoons active dry yeast
- 2 quarts water
- 1/2 cup baking soda
- Coarse salt
Roasted Peppers with Olives
By draingal
Makes: 6 cups Active: 25 min/Total 1 hr 10 min (plus at least 2 days marinating) Store: Refrigerator 1 week (inclu...
- 2 each medium red and yellow bell peppers
- 1 jar (8 oz) brine-cured kalamata olives, drained
- 1 jar (8 oz) brine-cured green olives, drained
- 2 Tbsp coarsely chopped fresh rosemary
- 3 cloves garlic, sliced
- 1/2 tsp crushed red pepper
- 1 cup olive oil
- Decoration: rosemary sprigs