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Recipes
Croquettes Crispy Style
By pattie_d
1. Heat 2 teaspoons oil in small saucepan
- Prep: 20 minutes
- Chill: 30 minutes
- Cook: 15 minutes
- 2 teaspoons vegetable oil
- 1 medium-size onion, finely chopped
- 1 medium-size carrot, peeled and finely chopped
- 1 small white potato, peeled and cut into 1/4-inch cubes
- 1/2 cup chicken broth
- 1/2 cup all-purpose flour
- 2/3 cup milk
- 1 tablespoon chopped fresh parsley
- Pinch salt
- 1-1/4 cups dry bread crumbs
- 6 ounces diced Spanish Serrano ham OR: prosciutto
- 2/3 cup grated manchego cheese OR: grated Parmesan cheese
- 2 eggs
- 3/4 cup vegetable oil, for frying
7-Layer Meatless Tortilla Pie
By pattie_d
Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious be...
- 2 cans (about 15 ounces each) pinto beans , rinsed and drained
- 1 cup Pace® Picante Sauce
- 1/4 tsp. garlic powder or 1 clove garlic, minced
- 2 tbsp. chopped fresh cilantro leaves
- 1 can (about 15 ounces) black beans , rinsed and drained
- 1 small tomato, chopped (about 1/2 cup)
- 7 flour tortillas (8-inch)
- 8 oz. shredded Cheddar cheese (about 2 cups)
Salmon with Coconut Sauce
By pattie_d
For the sauce: Put 2 tablespoons coconut oil into a large skillet over low-med heat and then add ginger
- 4 tablespoons coconut oil, divided
- 1 tablespoon finely chopped ginger
- 1 teaspoon fennel seeds
- 1 teaspoon cardamom seeds
- 1 teaspoon brown mustard seeds
- 1 tablespoon ground coriander, plus 1/2 teaspoon to season salmon
- 1/4 cup to 1/2 cup chopped tomatoes
- 1 cup coconut milk
- Pinch salt and freshly ground pepper
- 2 (6-ounce) salmon fillets
All-Star Muffin Mix Recipe
By pattie_d
In a large bowl, combine the first six ingredients
- ADDITIONAL INGREDIENTS:
- 8 cups all-purpose flour
- 3 cups sugar
- 3 tablespoons baking powder
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 egg
- 1 cup 2% milk
- 1/2 cup butter, melted
- FOR BANANA MUFFINS:
- 1 cup mashed ripe bananas (about 2 medium)
- FOR BLUEBERRY MUFFINS:
- 1 cup fresh or frozen blueberries
- FOR CRANBERRY-PECAN MUFFINS:
- 1 cup chopped fresh or frozen cranberries
- 1/2 cup chopped pecans
- 3 tablespoons sugar
- FOR APRICOT-CHERRY MUFFINS:
- 1/2 cup chopped dried apricots
- 1/2 cup dried cherries
- FOR CAPPUCCINO MUFFINS:
- 1 cup miniature semisweet chocolate chips
- 2 teaspoons instant coffee granules
- FOR CARROT-RAISIN MUFFINS:
- 3/4 cup shredded carrots
- 1/3 cup golden raisins
- FOR APPLE-CHEESE MUFFINS:
- 1/2 cup shredded peeled apple
- 1/2 cup shredded Colby-Monterey Jack cheese
- FOR RHUBARB-ORANGE MUFFINS:
- 3/4 cup diced fresh or frozen rhubarb
- 1/3 cup orange marmalade
Polenta Crusted Shrimp with Mustard and Herb Mayonnaise
By pattie_d
Recipe courtesy Giada De Laurentiis, 2008
- 1 1/2 cups mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh tarragon leaves
- 1/4 cup chopped fresh chives
- 1/2 cup all-purpose flour
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 eggs, beaten
- 1 1/2 cups polenta
- 2 teaspoons paprika
- 1 1/2 teaspoons dried thyme
- 1 pound large shrimp, peeled, deveined, tail-on
- 3 to 4 tablespoons olive oil
- Kosher salt, for sprinkling
Chuck Roast in Foil From Cook's Country
By pattie_d
To mimic the flavors of a packet of soup mix, we turned to onion powder and salt and swapped in soy sauce to stand ...
- Rub:
- 18-inch-wide will need an 18-inch-wide roll of heavy-duty aluminum foil for this recipe.
- 3 3 3 tablespoons cornstarch
- 4 4 4 teaspoons onion powder
- 2 2 2 teaspoons light brown sugar
- 2 2 2 teaspoons salt
- 1 1 1 teaspoon pepper
- 1 1 1 teaspoon garlic powder
- 1 1 1 teaspoon instant espresso powder
- 1 1 1 teaspoon dried thyme
- 1/2 1/2 1/2 teaspoon celery seed
- Chuck Roast:
- 1 1 1 (4-pound) boneless beef chuck-eye roast
- 2 2 2 onions, peeled and quartered
- 6 6 6 small red potatoes, scrubbed and quartered
- 4 4 1 1/2-inch peeled and cut into 1 1/2-inch pieces
- 2 2 2 bay leaves
- 2 2 2 tablespoon soy sauce
Zucchini Chocolate Cake with Orange Glaze Recipe
By pattie_d
This moist and mouthwatering cake has a rich chocolate flavor, a hint of orange and is chock-full of zucchini and n...
- GLAZE:
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1-1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup fat-free milk
- 3 cups shredded zucchini
- 1/2 cup chopped walnuts
- 1 tablespoon grated orange peel
- 1-1/4 cups confectioners' sugar
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
Salmon Wild in Green-Curry Broth
By pattie_d
The robust taste of wild salmon holds its own in a broth flavored with lemongrass, ginger, chiles, coriander, and c...
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons coriander seeds, crushed
- 3/4 teaspoon cumin seeds, crushed
- Pinch of ground turmeric
- 2 to 3 serrano chiles, stemmed, seeded, and thinly sliced
- 2 shallots, coarsely chopped (about 1/2 cup)
- 2 lemongrass stalks, bottom 4 inches only, finely chopped (about 3 tablespoons)
- 2 garlic cloves, minced
- 2 tablespoons finely grated fresh ginger
- 2 scallions, white and pale-green parts only, thinly sliced (about 3 tablespoons)
- Finely grated zest of 1 lime
- 3 tablespoons fresh lime juice (from 2 limes)
- 3 1/2 cups homemade or low-sodium store-bought chicken stock
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 pound wild salmon, skinned, cut into 1-inch cubes
- 3 cups baby spinach (2 1/2 ounces)
- 2 tablespoons coarsely chopped fresh cilantro
- 1 tablespoon coarsely chopped fresh mint
- 1 tablespoon coarsely chopped fresh basil
Lemon Nut Cookies
By pattie_d
In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth
- 1 1/4 cups pine nuts, toasted
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 cup powdered sugar, plus 1 cup for rolling
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, plus 2 teaspoons
- 1 teaspoon vanilla extract
White Peach Sorbet
By pattie_d
You can substitute frozen peaches for fresh ones; thaw and drain the peaches, then weigh 1 1/2 pounds of flesh
- 4 very ripe white peaches, peeled and pitted
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1 1/4 cups plus 2 tablespoons Simple Syrup for Sorbet
- 2 tablespoons white rum