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Recipes
Ginger Shrimp with Charred Tomato Relish
By pattie_d
Green tomatoes are simply unripe red tomatoes -- hence their lower sugar content and slightly sour taste
- 2 garlic cloves, minced
- 1 1/2 tablespoons grated peeled ginger (2-inch piece)
- 3 tablespoons vegetable oil, plus more for grill
- 20 extra-large shrimp (about 1 pound), peeled, deveined, tails left on
- 4 ripe plum tomatoes, halved lengthwise
- 2 medium green tomatoes, halved lengthwise
- Coarse salt and freshly ground black pepper
- 2 tablespoons fresh lime juice (1 lime)
- 1 tablespoon minced fresh jalapeno pepper (with seeds)
- 1 teaspoon sugar
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped basil
Pina Colada Madeleine Cookies
By pattie_d
Preheat the oven to 325 degrees F
- 1 (18.25-ounce) box pineapple cake mix
- 1/2 cup (1 stick) unsalted butter, cut into chunks
- 2 large eggs, lightly beaten
- 1 cup milk
- 2 tablespoons dark rum or rum extract
- 1 cup flaked coconut
Pumpkin Gingerbread Trifle Mousse
By pattie_d
Cooks' notes: •Gingerbread (uncut) can be made 1 day ahead and kept in pan at cool room temperature (covered once...
- For gingerbread:
- 2 * 2 cups all-purpose flour
- 1 * 1 teaspoon baking soda
- 2 * 2 teaspoons ground ginger
- 1/2 * 1/2 teaspoon cinnamon
- 1/2 * 1/2 teaspoon salt
- 1 * 1 stick unsalted butter, softened
- 1 * 1 cup packed dark brown sugar
- 1 * 1 large egg
- 1/2 * 1/2 cup mild molasses (not robust or blackstrap)
- 3/4 * 3/4 cup well-shaken buttermilk (not powdered)
- 1/2 * 1/2 cup hot water
- For pumpkin mousse:
- 1 * 1 (1/4-ounces) envelope unflavored gelatin
- 1/4 * 1/4 cup cold water
- 1 * 1 (15-ounces) can pure pumpkin
- 1/2 * 1/2 cup packed light brown sugar
- 1/2 * 1/2 teaspoon cinnamon
- 1/2 * 1/2 teaspoon grated nutmeg
- 1/2 * 1/2 teaspoon ground ginger
- 1/8 * 1/8 teaspoon salt
- 1 * 1 cup chilled heavy cream
- 1/2 * 1/2 teaspoon pure vanilla extract
- For whipped cream:
- 1 1/2 * 1 1/2 cups chilled heavy cream
- 3 * 3 tablespoons granulated sugar
- 1 * 1 teaspoon pure vanilla extract
- * Equipment: a 2-quart trifle bowl or other deep serving bowl
- * Garnish: chopped crystallized ginger
Chicken-Pineapple Stir-fry
By pattie_d
1. Cut chicken tenders into 1/4-inch diagonal slices
- 1-1/2 pounds chicken tenders
- 3 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1-1/2 teaspoons Chinese five-spice powder
- 2 cups fresh or canned pineapple slices
- 2 tablespoons sugar
- 2 tablespoons peanut oil
- 2 tablespoons minced fresh ginger
- 3 ribs celery, sliced
- 1 red pepper, cut in strips
- 1/2 cup chicken broth
- 2 teaspoons rice vinegar
Orange-Soaked Bundt Cake
By pattie_d
Heat the oven to 350 degrees F
- For the Cake:
- 2 1/4 cups all-purpose flour; more for the pan
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 oz. (12 tablespoons) unsalted butter, softened; more for the pan
- 3/4 cup canola or other mild-flavored oil (check for freshness before using)
- 1 1/2 tablespoons finely minced lemon zest (from about 2 lemons)
- 1 tablespoon vanilla extract
- 3/4 cup strained fresh orange juice
- 5 large eggs
- For the Syrup and Glaze:
- 1/2 cup frozen orange juice concentrate, thawed
- 1 tablespoon unsalted butter, melted
- 2 tablespoon dark rum
- 1 cup confectioners' sugar, divided
Polenta & Mushroom Tarts
By pattie_d
To roast peppers, char them over a gas burner or under the broiler, turning them as they blacken
- 6 ounces shiitake mushrooms, stems removed, and caps wiped clean
- 1 tablespoon unsalted butter, plus more for baking sheet
- 1 small onion, minced
- 2 tablespoons port or dry white wine
- 6 tablespoons heavy cream
- 1 teaspoon coarse salt, plus more for seasoning
- Freshly ground pepper
- 1 cup instant polenta
- 1/2 cup freshly grated Parmesan cheese (2 ounces)
- 2 roasted red bell peppers, cut into thin slivers, for garnish (optional)
- Mascarpone cheese, for garnish (optional)
Lemon Sorbet
By pattie_d
You'll need an ice-cream maker in order to make this refreshing chilled dessert
- 1 cup sugar
- 1/2 cup corn syrup
- 1 cup freshly squeezed lemon juice, (6 lemons)
Pesto A Classic Recipe
By pattie_d
This classic Italian sauce is so easy and versatile, you'll want to keep some always on hand in the refrigerator
- 2 tablespoons coarse-chopped walnuts or pine nuts
- 2 garlic cloves, peeled
- 3 tablespoons extra-virgin olive oil
- 4 cups basil leaves (about 4 ounces)
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 teaspoon salt
Veggie Ranch Tortilla Pinwheels Recipe
By pattie_d
In a small bowl, beat cream cheese and dressing mix until blended
- 2 packages (8 ounces each) cream cheese, softened
- 1 envelope ranch salad dressing mix
- 5 green onions, chopped
- 1 can (4 ounces) chopped green chilies, drained
- 1 can (3.8 ounces) sliced ripe olives, drained
- 1 celery rib, chopped
- 1/4 cup chopped sweet red pepper
- 2 to 3 tablespoons real bacon bits
- 8 flour tortillas (10 inches)
Shrimp Springtime Rolls
By pattie_d
In a large pot of salted boiling water, add shrimp and cook for 3 to 5 minutes, until cooked through, but not toug...
- 1 pound (21/25 count) shrimp, peeled and deveined
- 3 ounces maifun noodles (thin dried Chinese noodles)
- 1/2 English cucumber, seeded and julienned matchstick-size (about 3/4 cup)
- 1 carrot, peeled, julienned matchstick size carrots (1/2 cup)
- 3/4 cup julienned matchstick size jicama
- 2 green onions julienned, matchstick size to about 1/2 cup
- 2 cups thinly sliced crosswise Napa cabbage from about 1/2 of a head
- 1 cup fresh bean sprouts
- 1/2 cup basil leaves
- 1/2 cup cilantro leaves
- 12 (8-inch round) sheets dried rice paper
- 1/4 cup creamy peanut butter
- 5 tablespoons hoisin sauce
- 2 tablespoons pomegranate juice
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 teaspoons garlic sambal