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Eggplant Parmigiana

Eggplant Parmigiana

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For the sauce: In a large skillet, heat the olive oil

  • The Sauce:
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, peeled and pressed or grated
  • 3 medium yellow onions, peeled, halved and cut into thin slices
  • Kosher salt
  • 1 tablespoon red pepper flakes
  • 1 tablespoon granulated sugar
  • Three 28-ounce cans whole San Marzano plum tomatoes
  • The Eggplant:
  • 2 medium eggplants (about 2 1/2 pounds total), washed and cut into 1/2-inch-thick rounds
  • Kosher salt
  • 1 cup all-purpose flour
  • 5 large eggs
  • 3 tablespoons whole milk
  • 5 cups Italian-style breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh thyme leaves
  • Vegetable oil, for frying, as needed (1 1/2 to 2 cups)
  • 1 1/2 pounds mozzarella, cut into thin slices (or torn into thick slices)
  • 1/2 cup grated Parmesan
  • 1/2 cup grated provolone
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Soup Nazi’s Seafood Bisque

Soup Nazi’s Seafood Bisque

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Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat

  • 2 cups dry white wine
  • 1 bay leaf
  • 1 onion, roughly chopped
  • 1 clove garlic
  • 2 ribs celery
  • 1 lobster, 1 1/2 to 2 pounds
  • 12 medium-size shrimps, in shell
  • 24 mussels, well scrubbed
  • 12 sea scallops
  • 4 cups heavy cream
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon dried rosemary
  • 1 cup fresh spinach, well rinsed and chopped
  • 1/2 cup grated carrot
  • salt and freshly ground black pepper to taste
  • 1/2 teaspoon fresh lemon juice
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Houlihan’s Baked Potato Soup

Houlihan’s Baked Potato Soup

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Sauté onions in melted butter for 10 minutes in large kettle

  • 2 cups potatoes, diced but unpeeled
  • 1/4 lb. butter
  • 2 cups finely diced yellow onions
  • 1/2 cup flour
  • 1 quart warm water
  • 1/4 cup chicken bouillon
  • 1 cup potato flakes
  • 2 cups heavy cream
  • 2 cups milk
  • 1/2 tsp Tabasco
  • Salt, pepper, garlic powder and dried basil to taste.
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Grated Carrot and Raisin Salad

Grated Carrot and Raisin Salad

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In a medium bowl, whisk together the olive oil, lemon juice, vinegar, and ginger

  • 5 Tbs. extra-virgin olive oil
  • Juice of 1 lemon
  • 1 Tbs. apple-cider vinegar
  • 1 tsp. finely grated fresh ginger
  • Kosher salt and freshly ground black pepper
  • 8 large carrots, peeled and grated
  • 1/2 cup sliced almonds, toasted
  • 1/3 cup pistachios, toasted
  • 1/4 cup golden and/or black raisins
  • 1 red Fresno chile, seeded and finely chopped
  • 1 Tbs. ground sumac
  • 1/2 cup lightly packed fresh mint, coarsely chopped
  • 1/2 cup lightly packed fresh parsley, coarsely chopped
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Mushroom & Wild Rice Soup

Mushroom & Wild Rice Soup

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In a small saucepan, bring water to a boil; add dried mushrooms

  • 2 1/2 cups water
  • 1 ounce dried porcini mushrooms
  • 1 ounce dried shiitake mushrooms
  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 1/2 pound sliced fresh mushrooms
  • 1/2 pound sliced baby portobello mushrooms
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 package (6 ounces) long grain and wild rice mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup cold water
  • 4 teaspoons cornstarch
  • 1 cup heavy whipping cream
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Roasted Shrimp Cocktail with Green Goddess Dressing

Roasted Shrimp Cocktail with Green Goddess Dressing

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Preheat the oven to 400 degrees F

  • 2 pounds large shrimp (14 to16 shrimp per pound)
  • 1 tablespoon good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup good mayonnaise
  • 1 cup chopped scallions, white and green parts (6 to 7 scallions)
  • 1 cup chopped basil leaves (18 to 20 leaves)
  • 1/4 cup freshly squeezed lemon juice
  • 2 cloves garlic
  • 2 teaspoons anchovy paste
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup sour cream
  • 2 stalks celery, cut into sticks
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Italian Herb Dressing

Italian Herb Dressing

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In jar, combine all ingredients; cover and shake vigorously

  • 2/3 cup vegetable oil
  • 1/2 teaspoon dried basil leaves,
  • 1/3 cup Heinz Gourmet Wine crushed
  • Vinegar
  • 1/2 teaspoon dried oregano leaves.
  • 1 clove garlic, split crushed
  • 1 teaspoon dry mustard
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
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Italian White Peach Tart

Italian White Peach Tart

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Preheat the oven to 375° and position a rack in the lower third of the oven

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon finely grated lemon zest
  • 7 tablespoons unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup plus 2 tablespoons peach preserves
  • 3 to 4 firm white peaches, cut into 1/2-inch wedges
  • Confectioners' sugar, for dusting
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Coconut Pie

Coconut Pie

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Combine milk, sugar, biscuit mix, eggs, margerine and vanilla in blender

  • 2 cups milk, 3/4 cup sugar, 1/4 cup marg., 1 cup coconut, 1/2 biscuit mix, 4 eggs, 1 1/2 tsp. vanilla
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Vegetarian Chili

Vegetarian Chili

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In a large pot, heat the olive oil

  • 1 (15 oz.) can black beans
  • 1 (15 oz.) can kidney beans, drained
  • 1 (15 oz.) can garbanzo beans, drained
  • 1 (15 oz.) can whole kernel corn
  • 3 (28 oz.) cans whole peeled tomatoes, crushed
  • 2 (4 oz.) cans chopped green chili peppers, drained
  • 1/2 medium onion, chopped
  • 3 cloves garlic, chopped
  • 2 green bell peppers, chopped
  • 2 stalks celery, chopped
  • 2 jalapeno peppers, chopped
  • 1 tbsp. olive oil
  • 2 bay leaves
  • 1 tsp. ground cumin
  • 2 tbsp. dried oregano
  • 1/4 cup chili powder
  • 1 tbsp. salt
  • 1 tbsp. pepper
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