Pattie_d's profile page
Recipes
Cheerios /Tejeringos
By pattie_d
8 tablespoon unsalted butter (cut into 8 pieces) 1 tablespoon sugar 1 Pinch salt Combine 1 cup water, the b...
- 8 tablespoon unsalted butter (cut into 8 pieces)
- 1 tablespoon sugar plus about 1 cup for dusting
- 1 Pinch salt
- 1 cup all-purpose flour
- 3 Large eggs
- 8 cup extra-virgin olive oil for deep-frying
Chicken Rotisserie with Satay Sauce
By pattie_d
2009, Ina Garten, All Rights Reserved
- 1 tablespoon good olive oil
- 1 tablespoon dark sesame oil
- 2/3 cup small-diced red onion (1 small onion)
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1 1/2 teaspoons minced fresh ginger root
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons good red wine vinegar
- 1/4 cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1/2 cup smooth peanut butter
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 1/2 teaspoons freshly squeezed lime juice
- 1 rotisserie chicken
BREAD STUFFING SIDE
By pattie_d
Stuffings are a budget-stretching side dish often overlooked in everyday cooking
- 3 cups bread cubes
- 1/4 cup melted butter
- 3 tablespoons chopped onions
- 2 cloves minced garlic (optional)
- 1 cup (or more) celery, chestnuts, mushrooms, etc.
- 1/2 cup chicken or ham broth or milk
- salt, pepper, paprika, sage or poultry seasoning (to taste)
Shrimp 'Cooked' in Citrus Juice Seviche de Camarones
By pattie_d
All over South America, people "cook" fish by soaking it in citrus juice
- 1 1/2 pounds large (about 20 per pound) shrimp, shelled and deveined
- 1 yellow bell pepper, cored, seeded and cut into thin strips about 2 inches long
- 1 red bell pepper, cored, seeded and cut into thin strips about 2 inches long
- Half a small red onion, cut into thin slivers
- 1 small bunch cilantro, thick stems removed, the rest chopped coarsely
- 1 tablespoon plus 1 teaspoon fine sea or kosher salt
- 1 Scotch bonnet, jalapeno or hot chili pepper of your choice, stemmed and minced
- 12 lemons, or as needed
- 8 limes, or as needed
- 4 oranges, or as needed
Recipe Categories Raw
By pattie_d
This recipe is a raw gem! This is a delicious, chewy snack that your whole family will love
- In a large bowl, marinate:
- 10 Roma tomatoes, thinly sliced or 5 slicing tomatoes
- 1/2 cup extra virgin cold pressed olive oil
- 3 garlic cloves minced
- 1 tsp sun-dried sea saltMarinate for at least 15 minutes.
- Make Nut Cheese as follows:
Polenta Square with Mushroom Ragu
By pattie_d
Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan
- 2 cups boiling water
- 3 tablespoons butter, at room temperature
- 1 teaspoon salt, plus more for seasoning
- 1/2 cup quick-cooking polenta
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, chopped
- 1/2 cup chopped onion
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 clove garlic, minced
- 3/4 cup dry Marsala
- 1/2 teaspoon all-purpose flour
- 2 tablespoons chopped fresh Italian parsley leaves
Butterscotch and Smoked Almond Toffee Brittle
By pattie_d
1. In a small saucepan, heat milk until just warmed through
- 3/4 * 3/4 cup milk
- 1 * 1 tablespoon dry active yeast
- 7 * 7 extra-large eggs
- 1 3/4 * 1 3/4 cups plus 4 1/3 cups unbleached all-purpose flour
- 3/4 * 3/4 cup granulated sugar
- 1 * 1 ounce honey
- 2 * 2 tablespoons coarse salt
- 1 * 1 cup (2 sticks) unsalted butter, softened, plus melted butter for baking dishes
- * Nonstick cooking spray, for bowl
- * Moloko Butterscotch
- 3 * 3 ripe bananas, pureed until smooth
- * Smoked Almond Toffee Brittle, chopped, plus 6 larger pieces for garnish
- 1 * 1 cup granulated cane sugar
- 1 * 1 tablespoon ground cinnamon
- * Confectioners' sugar, for dusting
Vegan Peanut Butter Chocolate Banana Cheesecake
By pattie_d
Per Amy: I managed to get my run in yesterday morning and then it decided to down pour
- Crust:
- 
- Vegan Peanut Butter Chocolate Banana Cheesecake
- Makes one 6 inch cake
- 3/4 cup roasted unsalted peanuts
- 1/8 teaspoon sea salt
- 3 soft medjool dates, pitted and chopped
- Filling:
- 1 1/2 cups raw cashews (preferably soaked overnight, drained)
- 1 cup roasted unsalted peanuts (preferably soaked overnight, drained)
- 1/4 cup plus 3 Tbsp coconut water
- 2 Tbsp lemon juice
- 1/3 cup plus 3 Tbsp agave nectar
- 1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
- 1/2 teaspoon sea salt
- 1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
- 2 small ripe organic bananas, cut into chunks
- 2 Tbsp organic smooth peanut butter
- 1/3 cup unsweetened cocoa powder
- Swirl:
- 1/4 cup smooth organic peanut butter
- 2 tbsp agave nectar
- 1 tsp pure vanilla extract
- Cream Topping:
- 1/4 cup raw cashew pieces (preferably soaked overnight)
- 1/4 cup coconut water
- 1/4 cup plus 2 Tbsp fresh young coconut meat
- 1 tablespoons agave syrup
- 1/2 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
- 2 Tbsp coconut oil (warmed to liquid)
Vegan: Ratatouille
By pattie_d
Sautee onions in 1 TSP oil (olive and canola mixed) until translucent; add garglic and eggplant
- 1 Yellow onion, chopped
- 2 Cloves garlic. chopped
- 1 Globe eggplant, chopped
- 8 Roma tomatoes, chopped
- -coarsely
- 1/2 lb Meat substitute*
- 1/2 ts Pepper
- 1 tb Oregano
- 1 tb Basil
Tomato Fresh Sauce
By pattie_d
Add all ingredients into blender
- 7 medium italian plum tomatoes
- 2 small shallots peeled
- 8 fresh basil leaves
- 1 tsp. organic sugar
- 2 tblspn. EVOO
- 5 sprigs of fresh parsleyy
- pinch red pepper flakes
- crushed black pepper to taste