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Recipes
Khoshaf Bi Mishmish
By draingal
Soak the apricots several hours (or overnight) Drain the apricots and place into a food processor until pureed
- Optional:
- 1 Pound Dried Apricots
- 3 - 4 Tbsp Raisins Or Currants
- 3 - 4 Tbsp Toasted, Blanched Almonds
- 2 Tbsp Toasted Pine Nuts
- 2 Tbsp Toasted Chopped Pistachios
- 1 Tbsp Rose Water
- 2 Tbsp Sugar Or Honey
- 1/2 Tsp Ground Ginger
- 1 Tsbp Ground Cinnamon
Beer-Braised Chicken Stew with Fava Beans & Peas
By draingal
In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes
- 1/2 teaspoon cayenne pepper
- 1/4 cup fresh lemon juice
- 1/2 cup plus 2 tablespoons pure olive oil
- 8 skinless chicken thighs
- 2 tablespoons anise seeds
- 4 garlic cloves, coarsely chopped
- 1/2 teaspoon loosely packed saffron threads
- 2 teaspoons sweet paprika
- Salt
- 1 cup shelled fava beans
- 1/2 cup fresh peas, preferably English peas
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 pound button mushrooms, halved
- 8 scallions, thinly sliced
- 2 thyme sprigs
- 1 tablespoon all-purpose flour
- One 12-ounce bottle Belgian beer
- 1/2 cup heavy cream
- 1/4 cup coarsely chopped flat-leaf parsley
Best Herb Grilled Chicken Wings
By draingal
Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper
- 4 garlic cloves, finely chopped
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh rosemary
- 1/4 cup olive oil
- Kosher salt, freshly ground pepper
- 2 pounds chicken wings
Pasta Fagioli
By draingal
In a 16-18 inch sauté pan add olive oil and finely chopped pancetta
- 6 ounces pancetta
- 4 ounces olive oil
- 3 ounces freshly chopped garlic
- 1 quart cannellini beans
- 1 quart ceci (chickpea) beans
- 1 quart chopped DOP Italian tomatoes
- 2 quart chicken stock
- 4 ounces freshly ground Parmigiano Reggiano
- Salt and freshly ground black pepper
- 1 teaspoon red hot chili flakes
- 1/2 pound cooked ditalini pasta
Honey Glazed Chicken
By draingal
1. Preheat the oven to 425°
- 1/4 cup honey
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 4 chicken breast halves on the bone, with skin (10 ounces each)
- Salt and freshly ground black pepper
Creamed Vidalia Onions
By draingal
Preheat the oven to 350 degrees F
- 4 lbs Vidalia onion
- butter
- nutmeg
- cayenne pepper
- salt and pepper
- white wine
- half and half
- flour
- panko (Japanese breadcrumbs)
Coney Island Recipe (Option 2)
By draingal
Simmer 30 minutes
- 1 lb. ground chuck
- 1 tsp. chili powder
- 2 tsp. cumin
- 3 Tbsp. minced onoion
- 3 tsp. paprika
- 2 cups water
- 1 tsp. oregano
- Salt and pepper to taste
Giant Cinnamon Roll
By draingal
Dissolve yeast in warm water and whipping cream until foamy
- FILLING:
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup heavy whipping cream, warmed (110° to 115°)
- 1/2 cup sugar
- 1/2 teaspoon sea salt
- 3 to 4 cups all-purpose flour
- 1 large egg, beaten
- 3 tablespoons butter, melted
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- TOPPING:
- 1 cup sugar
- 2 tablespoons water
- 6 tablespoons butter
- 1/2 cup heavy whipping cream
- 1 teaspoon sea salt
Easy Greek Salad {pioneer woman}
By draingal
Salad: Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some par...
- Salad:
- 1 head romaine lettuce, chopped
- 4 whole ripe tomatoes, cut in 6 wedges each, then each wedge cut in half
- 1 whole large cucumber, peeled, cut in fourths lengthwise, diced into large chunks
- 1/2 whole red onion, sliced very thin
- 30 whole pitted kalamata olives, cut in half lengthwise
- 6 oz. crumbled feta cheese
- Fresh parsley leaves, roughly chopped
- Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar, or more to taste
- 1 clove garlic, minced
- 6 kalamata olives, chopped fine
- 1/4 teaspoon Salt
- Freshly ground black pepper
- 1 whole lemon, for squeezing
Hotcakes with Delicious Blueberry Compote
By draingal
For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a med...
- 18 ounces fresh blueberries
- 1/3 cup sugar
- Grated zest and juice of 1 lemon
- 1/4 cup coarsely chopped fresh mint leaves, optional
- 1 cup fresh ricotta cheese
- 4 large eggs, separated
- 3/4 cup buttermilk, shaken
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- Pinch salt
- 1/2 cup fresh blueberries
- 3 About 3 tablespoons unsalted butter, plus more for serving