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Recipes
Italian Herb Salad Dressing
By draingal
Yield: 1-1/4 cups
- 3/4 cup olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon grated Parmesan or Romano cheese
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano
- Pinch pepper
Greek Cookies
By draingal
3 sticks Sweet Butter (softened) 1 1/2 cups Granulated Sugar 3 Egg Yolks 1 Egg 8 ounces Heavy cream 1 teaspoon Van...
- 3 sticks Sweet Butter (softened)
- 1 1/2 cups Granulated Sugar
- 3 Egg Yolks (reserving the whites)
- 1 Egg
- 8 ounces Heavy cream
- 1 teaspoon Vanilla
- 1 box Cake Flour
- 2 1/2 teaspoons Baking powder
- White sesame seeds
Morning Glory Baked Oatmeal
By draingal
Preheat the oven to 375 degrees
- MAKE AHEAD: The baked oatmeal can be refrigerated in an airtight container for up to 4 days. Cover with foil and reheat in a 350-degree oven for 20 minutes, or microwave individual portions on HIGH for 1 minute.
- Cooking spray
- 1 cup pecan pieces, chopped, divided
- 1/4 cup shredded unsweetened coconut, divided
- 1 teaspoon cinnamon, divided
- 1 tablespoon light brown sugar
- 1/2 teaspoon plus 1 pinch salt, divided
- 2 cups rolled oats
- 1 teaspoon baking powder
- 2 cups 1% low-fat milk
- 1/3 cup pure maple syrup
- 1 large egg
- 2 tablespoons canola oil
- 1 1/2 teaspoons pure vanilla extract
- 1 medium golden delicious apples, unpeeled, cored and cut into 1/2 inch piece (1 cup)
- 1 cup shredded carrot (2 medium carrots)
- 1/2 cup raisins
Italian Almond Grappa Cookies
By draingal
Preheat the oven to 350°
- 1 1/2 cups whole blanched almonds (7 ounces), coarsely chopped
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon cinnamon
- 1/2 cup grappa
Simple Hoisin Glazed Salmon
By draingal
To make the hoisin glaze, puree the soy sauce, water, hoisin, garlic, ginger, honey, and juice of one lime in a ble...
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/4 cup hoisin sauce
- 2-3 cloves garlic
- 1 1-inch piece fresh ginger
- 2 tablespoons honey
- 2 limes
- 1 lb. salmon (wild caught if possible)
- 1 tablespoon sesame oil
- sesame seeds for topping
Shrimp Vodka Pasta
By draingal
Thaw shrimp, then drain. Cook pasta according to package directions
- 9 oz. refrigerated fettuccine
- 1 tbsp. olive oil, divided
- 16 oz. shrimp, peeled
- 3 garlic cloves, thinly sliced
- 1/3 cup vodka
- 1 1/3 cups marinara sauce
- 1/3 cup fresh chopped basil
- 1/4 cup heavy whipping cream
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Baked Cauliflower, Broccoli or Brussels Sprouts Custard
By draingal
You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes
- Cauliflower:
- 1 head cauliflower (about 1 1/2 pounds), cut into small florets (about 8 cups)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 tablespoons coarsely grated Parmigiano-Reggiano
- Pinch of freshly grated nutmeg
- 1 1/2 cups finely grated Gruyere (about 4 ounces)
- Broccoli:
- Substitute 1 1/2 lbs broccoli, cut into florets (about 8 cups) for the cauliflower.
- Brussels-sprout:
- Substitute 1 1/2 lbs brussels sprouts, trimmed and halved (about 6 cups) for the cauliflower. Roast about 12 minutes.
Danish Coffee Cake
By draingal
Make the coffee cake: Use the butter and flour and water in "part one" to make the bottom crust of this recipe
- First part:
- 1 cube (4 ounces) butter, cut into small pieces
- 2 tablespoons of water
- 1 cup of flour
- Second part:
- 1 cup of water
- 1 cube (4 ounces) butter
- 1 cup of flour
- 3 eggs
- 1 teaspoon of almond flavoring
- Ingredients for frosting:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Small amount of melted butter
- A splash of coffee
- Slivered almonds
Lynchburg Lemonade
By draingal
Mix together. Add some sliced lemons and limes
- 3 parts 7-Up
- 1 part Triple Sec
- 1 part bourbon
Salsa Verde - for fish
By draingal
This goes great with any fish - baked, barbequed, or grilled
- 2 cloves garlic; peeled
- 1 cup parsley leaves
- 1/4 cup basil leaves
- 2 anchovy fillets
- 1 tsp. Dijon mustard
- 1 tsp. capers
- juice from 1 lemon
- 1/2 cup olive oil, approximately