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Recipes
German Chocolate Cake
By draingal
Grease and flour 3 9-inch round cake pans and set aside
- Topping:
- 1 1/4 cups sugar
- 1/2 cup shortening
- 1/4 teaspoon salt
- 1 3/4 cups cake flour
- 2 tablespoons unsweetened cocoa
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 4 egg whites
- 1/4 cup sugar
- 1 cup evaporated milk
- 1 1/2 cups sugar
- 1 cup butter, softened
- 3 egg yolks
- 1/4 teaspoon vanilla
- 1 1/2 cups pecans, chopped
- 1 1/2 cups coconut, flaked
CREAMY MOCHA FUDGE
By draingal
(makes about 2 pounds)
- 1 (12-ounce) package HERSHEY'S Semi-Sweet Chocolate Chips
- 1 cup HERSHEY'S Milk Chocolate Chips
- 2 tablespoons milk
- 1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
- 4 teaspoons instant coffee dissolved in 1 tablespoon warm water or 1 tablespoon coffee-flavored liqueur
- 1 teaspoon vanilla extract
- 1 cup chopped nuts
Lemonade Chicken
By draingal
For variety, use one green, one red and one yellow pepper, or use one small summer squash, cut in 1/4-inch slices, ...
- 4 boneless chicken breast halves, skin removed
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 can (6 oz.) frozen lemonade concentrate, thawed
- 1/2 cup water
- 3 teaspoons chicken bouillon granules
- 3 small bell peppers, cut in 1-inch strips
- 2 teaspoons cornstarch
American Flag Butter Cake
By draingal
Instead of using ready-to-spread buttercream frosting -- make your own -- it takes this cake to a whole other level
- 1 1/2 cups unsalted butter, softened, plus more for pans
- 4 cups all-purpose flour, plus more for pans
- 4 tsp. baking powder
- 1 tsp. table salt
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 1/4 cups whole milk
- 2 tsp. vanilla extract
- 1 tsp. blue food coloring
- 1 1/2 tsp. red food coloring
- 4 1/2 tbsp. strawberry jam
- 3 cups ready-to-spread buttercream frosting
The Tropezienne (Sugar and Spice)
By draingal
Preheat the oven to 350. Butter and flour a 9" springform pan
- For the filling:
- 3 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tbsp. baking powder
- 2 tsp. salt
- 2 1/2 sticks unsalted butter, cut into bits
- 5 large eggs, beaten lightly
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 2/3 cup sugar
- 1/3 cup cornstarch
- 4 egg yolks
- 2 tsp. vanilla
- 1/2 cup heavy cream, whipped
- sifted confectioner's sugar for garnish
Mesclun Salad with Fried Shallots and Blue Cheese
By draingal
Fried shallots add sweetness and a crouton-like crunch to this simple green salad from Chris Ainsworth, chef and ow...
- Vegetable oil, for frying
- 7 large shallots, thinly sliced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons sherry vinegar
- Salt and freshly ground pepper
- 1 pound mesclun
- 1/4 pound blue cheese, such as Valdeon, crumbled
Blueberry Mustard
By draingal
In small saucepan heat butter over medium heat
- 1 Tbsp. butter
- 1/4 cup finely chopped red onion
- 1 clove garlic, minced
- 1/2 cups fresh blueberries
- 1/4 cup dry red wine
- 1 Tbsp. sugar
- 3 Tbsp. Dijon-style mustard
Stuffed Mushrooms
By draingal
Preheat the oven to 325 degrees F
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
Cream Cheese Buttercream
By draingal
Beat butter, cream cheese, and salt on medium speed with an electric mixer until creamy, 2 to 3 minutes
- 1/2 c. (1 stick) unsalted butter, at room temperature
- 1 (8-oz.) package cream cheese, at room temperature
- 1/2 tsp. Kosher salt
- 4 c. confectioners’ sugar
- 2 tsp. pure vanilla extract
Marinade - Chicken or Steak
By draingal
Mix together all ingredients
- 1/4 cup cooking oil
- 1/2 cup soy sauce
- 1/2 cup honey
- 2 Tbsp. cider vinegar
- 2 Tbsp. green onions, finely chopped
- 1 large garlic clove, minced or mashed
- 1 1/3 tsp. ground ginger