Pattie_d's profile page
Recipes
Lovebug Cookies
By pattie_d
For a guide to decorating your cookies, download this Lovebug Cookie template
- Royal Icing
- Black or brown gel paste food coloring
- 3 1/2-inch lady bug-shaped Chocolate Cookie Cutouts
- 2 large silver dragees
- Black or brown sanding sugar
- Bright red or bright pink gel paste food coloring
- White dragees or white fruit imperial candies
- Small red or pink heart shaped candies
Tex-Mex Chowder Recipe
By pattie_d
fast chowder
- 1 14 1/2 ounce can chicken broth
- 2/3 cup quick-cooking rice
- 1 10 ounce package frozen corn
- 1 1/2 cups bottled chunky salsa
- 1 pound skinned, mild-flavored fish fillets (such as haddock, cod or halibut), cut into 2-inch pieces
- 1/2 pound fresh baby scallops
- Lime wedges, bread, for serving
Blueberry French Toast Recipe
By pattie_d
The original recipe for this French toast called for heavy cream and whole eggs, but Nancy Argo of Uniontown, Ohio
- 1/2 cup sugar
- 2-1/2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 3/4 cup water
- 4 cups fresh or frozen blueberries
- 1 cup egg substitute
- 1 cup fat-free milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 12 slices French bread (1 inch thick)
Salmon Grilled with Spicy Honey-Basil Sauce
By pattie_d
Cook this grilled salmon with spicy honey-basil sauce on the backyard grill or under the broiler for a quick and ea...
- 2 tablespoons pine nuts, toasted
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup packed fresh basil
- 2 cloves garlic, minced
- 1 small red chile or 1 medium jalapeno, chopped (include the seeds if you like it spicy)
- 4 skinless salmon fillets, 4 ounces each
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 1/4 cup watercress leaves, chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and ground white pepper, to taste
Coconut Gelato
By pattie_d
This smooth gelato is a coconut triple threat, incorporating fresh grated coconut, cream of coconut, and sweetened ...
- 1 fresh coconut, (about 12 ounces)
- 3 cups whole milk
- 5 large egg yolks
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1/2 cup cream of coconut
- 1/2 cup sweetened angel-flake coconut
Recaito
By pattie_d
There really is no translation for this mixture of onion, garlic, peppers and green herbs
- 1 medium Spanish onion, cut into big chunks
- 8 cloves garlic, peeled
- 6 ajicitos dulces (see recipe for Sofrito) or 1 cubanelle peppers, cored, seeded, and cut into chunks
- 4 leaves culantro (if you can't find culantro, increase the amount of Iajicitos or cilantro by half)
- 6 big sprig cilantro, stems and all, coarsely chopped (about 1 cup packed)
Pesto Salmon with Roasted Artichoke Hearts
By pattie_d
Rich in omega-3 fats, salmon is one of the world's most heart-healthy foods
- 2 cup(s) basil, fresh, leaves
- 1 tablespoon nuts, walnuts, chopped
- 3 clove(s) garlic, minced
- 1/4 teaspoon salt, Kosher, (optional)
- 1 can(s) artichoke hearts, (16 ounces) rinsed and drained, or 1 package (9 ounces) frozen, rinsed and thawed
- 1 large tomato(es), diced
- 1 teaspoon thyme, fresh, leaves, chopped
- pepper, black ground
- 12 ounce(s) fish, salmon, wild, (2, 6-ounce fillets), skin removed
- 1 tablespoon oil, olive
Caribbean Breeze-Brisas del Caribe
By pattie_d
On a cutting board, cut the tops off the pineapples and discard
- 1 (2 1/2-pound) pineapple, peeled
- 1 small (about 7 3/4-pound) seedless watermelon, cut into quarters, rind removed, flesh cut into 1-inch cubes (about 16 cups)
- 1/2 honeydew melon (about 2 1/2-pounds), peeled, seeded and cut into 1-inch cubes (about 4 cups)
- 6 cups hulled and quartered strawberries
- 1 lime, juiced
Pomegranate-Citrus Juice
By pattie_d
Citrus never becomes boring when you mix together juice from a variety of fruits, including grapefruits, oranges, t...
- 2 small grapefruits
- 2 juice oranges
- 2 tangerines or mineola tangelos
- 1/2 lime
- 2 pomegranates
Lemon Hazelnut Tiramisu
By pattie_d
Recipe courtesy Giada De Laurentiis, 2008
- 1/4 cup fresh lemon juice (from 1 lemon)
- 1/4 cup water
- 1/3 cup sugar
- 1 1/2 cups whipping cream
- 1/2 teaspoon ground cinnamon
- 5 tablespoons sugar
- 1 (15-ounce) container mascarpone cheese, at room temperature
- 1/2 cup hazelnut liqueur (recommended: Frangelico)
- 48 soft or hard ladyfinger cookies
- 1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts
- 1 lemon, zested