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Recipes
Blueberry and Ricotta Cheese Crepe Cake
By pattie_d
To make crepe batter: 1
- Crepe Batter:
- 2 tablespoons butter
- 2/3 cup all purpose flour
- 2 teaspoons sugar
- 1 pinch salt
- 2 eggs
- 2/3 cups milk
- 1/2 teaspoon vanilla
- Ricotta Cheese Filling
- 1 1/2 cups ricotta cheese
- 5 ounces cream cheese, softened at room temperature
- 3 tablespoons powdered sugar
- Zest of 1 lemon
- Blueberry Sauce
- 2 cups blueberries
- 1/3 cup sugar
- Juice of 1/2 lemon
- 1 tablespoon butter
- 2 1/2 tablespoons cornstarch
- Butter for crepe pan
- Fresh mint, thinly sliced
- Powdered sugar for dusting
Black Bean and Corn Salad
By pattie_d
Heat oil in a large nonstick skillet over medium-high heat
- Level:
- This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.
- Prep Time:45 minInactive Prep Time:--Cook Time:--
- Easy
- 2 teaspoons canola oil
- 1 clove garlic, minced
- 1 1/2 cups corn kernels (from 3 ears)
- 1 large ripe mango (about 1 pound), peeled and diced
- 1 15-ounce or 19-ounce can black beans, rinsed
- 1/2 cup chopped red onion
- 1/2 cup diced red bell pepper
- 3 tablespoons lime juice
- 1 small canned chipotle pepper in adobo sauce (see Ingredient Note), drained and chopped
- 1 1/2 tablespoons chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
Fat-Fighting Mexican Fiesta | The Dr. Oz Show
By pattie_d
Mexican food is hot, spicy and full of flavor – but it can also be filled with fat
- 4 cups water
- 1 lb boneless, skinless chicken breast halves
- Salt to taste
- 6 oz shredded, Monterey Jack
- 1 tsp fresh oregano
- 1 tsp chives chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 16 soft corn tortillas
- Canola oil cooking spray
- 2 cups jicama guacamole
Mexican Flan
By pattie_d
Caramel: Heat a heavy pan over low heat
- Caramel:
- 3/4-cup Granulated sugar
- Flan:
- Custard Filling:
- 1-3/4 cups Condensed Milk (14 oz)
- 1-tablespoon Cornstarch (1/3 oz)
- Vanilla paste To taste (or use 1-2-tablespoons)
- Salt To taste To taste
- 3 -whole Eggs (5-1/3 oz)
- 3 - Egg yolks (2 0z)
- 1-cup milk (8-oz)
- 1-cup Media Crema (8-0z)
Zucchini Flowers
By pattie_d
Takes patience but worth it!
- 1 pound zucchini flowers
- 1 cup of 00 flour
- 1/2 cup of beer
- salt and pepper to taste
- hot oil to fry Vegetable or Canola
- paper to drain
*Buttermilk Pound Cake
By pattie_d
Recipe courtesy Alton Brown, 2009
- 12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon
- 16 ounces cake flour, plus 2 tablespoons
- 16 ounces sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup whole buttermilk, room temperature
Ricotta Pizza with Roasted Tomatoes
By pattie_d
The homemade ricotta pizza recipe from Everyday Food looks almost like a salad
- 1 cup whole-milk ricotta
- 1 cup grated Parmesan (4 ounces)
- Salt and pepper
- 1 large egg, lightly beaten
- 1 pound pizza dough, thawed if frozen
- 4 tablespoons olive oil, divided
- 2 pints cherry or grape tomatoes
- 1 large tomato, preferably heirloom, cut into half-moons
- 2 tablespoons fresh oregano leaves, for serving
Spiced Okra
By pattie_d
Heat the oil in a large skillet and then add the onion
- 2 tablespoons grapeseed oil
- 1 small onion, chopped
- 1 tablespoon coriander seeds
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/2 cup cherry tomatoes, halved
- 1 pound fresh okra, washed and cut into bite-sized pieces
- 1 cup prepared paneer* or homemade paneer, cut into large dice, recipe follows
- 1/4 cup loosely packed cilantro leaves
- Cook's Note: Paneer is a strained mixture of heated citrus and milk.
- Indian Cheese (Homemade Paneer)
- 4 cups whole milk
- 1/4 cup vinegar
ESCABECHE- PICKLED SALAD
By pattie_d
Heat oil in a medium saucepan over medium-high heat
- 2 teaspoons extra light olive oil
- 1 red bell pepper, cut into thick strips or chunks
- 2 cups cauliflower florets
- 3 medium carrots, scrubbed, cut diagonally into 1/2 inch slices
- 2 to 3 jalapeno chili peppers, thinly sliced with seeds
- 1-1/2 teaspoons dried Mexican oregano leaves
- 1-1/2 teaspoons cumin seeds
- 2 bay leaves, crumbled
- 1 cup water
- 1 cup cider vinegar
- 1 tablespoon kosher or coarse sea salt
Simple Syrup for Sorbet
By pattie_d
Prepare an ice bath. In a large saucepan, combine sugar and 4 cups of water; bring to a boil over medium-high heat
- 4 cups sugar