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Recipes
Seafood Pasta Chowder
By draingal
Cook pasta according to package directions
- 6 ounces small shell pasta
- 3 ounces crabmeat
- 6 tablespoons butter
- 1/2 lb fresh mushrooms, sliced
- 2 (1 ounce) packages Newburg sauce mix*
- 3 cups milk
- 1 1/2 cups water
- 1/4 cup dry white wine
- 1/4 cup sliced green onion
Greenbrier’s Potatoes - Scalloped Potatoes
By draingal
Prep: 35 min. Bake: 25 min
- 1 /2 teaspoon salt
- 1 /2 teaspoon pepper
- 3 -1/2 cups shredded Parmesan cheese, divided
- Directions
- Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender.
- Remove from the heat; stir in eggs and 2-3/4 cups of cheese. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are tender.
Orecchiette with Sautéed Greens and Scallion Sauce
By draingal
Chef Way Richard Reddington fills homemade ravioli with ricotta, mascarpone, arugula, spinach and Swiss chard, then...
- 3/4 pound orecchiette pasta
- 4 tablespoons unsalted butter
- 1 bunch of scallions, thinly sliced
- 3 garlic cloves, thinly sliced
- 3/4 cup dry white wine
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- One 5-ounce bag of baby arugula
- 6 large Swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped
- 1/4 cup mascarpone cheese
Good Season's Italian Dressing
By draingal
For Dressing Mix: 1/4 Cup Cider Vinegar 2/3 Cup Oil 2 TB Water 2 TB Dry Mix Shake well
- 1 TB Garlic salt
- 1 TB Onion powder
- 1 TB Sugar
- 2 TB Oregano
- 1 tsp. Pepper
- 1/4 tsp. Thyme
- 1 tsp. Basil
- 1 TB Parsley
- 1/4 tsp. Celery salt
- 2 TB Salt
Yorkshire Pudding
By draingal
Serve with a roast beef dinner!
- 1 1/2 cups flour
- 2 eggs
- 1/2 tsp. salt
- 1 cup milk or buttermilk
Bleu Cheese Restaurant Salad Dressing
By draingal
In a medium mixing bowl (or blender or food processor), combine mayonnaise, buttermilk and sour cream Whip (or blen
- 2 cups of mayonnaise
- 1 cup buttermilk
- 1/4 cup plus 2 tablespoons of sour cream
- 1 1/2 tablespoons of white wine
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 4 ounces Bleu cheese, crumbled
Rhubarb Blueberry Muffins
By draingal
Prep : 15 mins Bake: 20 min Yield: 1 dozen
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/4 cup sour cream
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup milk
- 1 cup fresh Or frozen blueberries
- 1 cup chopped fresh or frozen rhubarb
Veggie Burgers
By draingal
Preheat the oven to 375°
- 1 head of garlic, halved horizontally
- 2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
- 1/4 cup thinly sliced asparagus
- 1/3 cup fregola
- One 15-ounce can chickpeas, drained
- 1/4 cup chopped marinated artichokes
- 2 tablespoons chopped pitted Gaeta olives
- 2 tablespoons chopped scallions
- 2 tablespoons full-fat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped basil
- 1 teaspoon chopped mint
- 1 teaspoon chopped parsley
- 2 1/4 cups cooked red or white quinoa
- Salt
- Freshly ground pepper
- 8 slices of scamorza cheese
- 8 burger buns, toasted
- Sun-dried-tomato spread, marinated mushrooms and sliced fresh tomatoes, for serving
Tortellini and Lemony Snow Peas
By draingal
1. Bring the broth to simmer in a large skillet
- 4 cups low-sodium vegetable or chicken broth
- 1 lb fresh cheese tortellini
- 6 oz snow peas, trimmed and halved diagonally
- 2 Tbsp basil pesto
- Zest of 1 lemon
- 1/4 cup grated Parmesan, plus more for serving
Sweet & Sour Sauce
By draingal
Great for pork bar-b-ques
- 1 cup Ketchup
- 1 cup water
- 1 tsp celery salt
- 1/2 cup chopped onion
- 1/3 cup vinegar
- 2 tsbp mustard
- 1/3 cup brown sugar