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Recipes
Pad Thai with Shrimp
By pattie_d
Pad Thai is Thailand's most well known noodle dish, which you'll find on almost all Thai restaurant menus in Americ...
- 4 cups water
- 1 package linguine-style stir-fry rice noodles (rice stick noodles)* (6 to 8 ounces)
- 1/3 cup fresh lime juice
- 1/3 cup water
- 3 tablespoons packed brown sugar
- 3 tablespoons fish sauce or soy sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar or white vinegar
- 3/4 teaspoon ground red pepper (cayenne)
- 3 tablespoons vegetable oil
- 3 cloves garlic, finely chopped
- 1 medium shallot, finely chopped, or 1/4 cup finely chopped onion
- 2 eggs, beaten
- 12 ounces frozen cooked peeled deveined medium shrimp, thawed
- 1/4 cup finely chopped dry-roasted peanuts
- 3 cups fresh bean sprouts
- 4 medium green onions, thinly sliced (1/4 cup)
- 1/4 cup firmly packed cilantro leaves
Tempeh Reubens with Caramelized Onions
By pattie_d
Layers of tempeh, sauerkraut and caramelized onions give this warm sandwich a rich, well-integrated flavor
- 4 tablespoons eggless mayonnaise
- 1 tablespoon tomato paste
- 1/4 cup minced dill pickle
- 2 tablespoons minced red onion
- 1 teaspoon Dijon mustard
- 1 8-ounce package tempeh
- 1/4 cup apple cider vinegar
- 2 tablespoons tamari or low-sodium soy sauce
- 1 tablespoon black peppercorns, coarsely crushed
- 1 tablespoon caraway seeds
- 2 1/2 tablespoons extra virgin olive oil
- 4 cups thinly sliced onions
- Salt to taste
- 1 1/2 cups sauerkraut, drained and rinsed
- 4 to 6 slices hearty whole grain bread
- 1 bunch arugula, stemmed, rinsed and dried
Blueberry Compote
By pattie_d
2006, Ellie Krieger, All Rights Reserved
- 2 cups frozen blueberries
- 3 tablespoons water
- 1/4 cup sugar
- 2 teaspoons lemon juice
Breakfast Bruschetta
By pattie_d
Preheat oven to 450 degrees
- 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- One 2-inch-wide French baguette (about 4 oz.)
- 1/2 tsp. garlic powder
- 1 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1 plum tomato, diced
- 1/4 cup chopped fresh basil
- Optional: salt, black pepper
*Cherry-Berry Tea Smoothies
By pattie_d
Bring water to a simmer. Immediately remove from heat, and add tea bags
- 3/4 cup water
- 2 Rooibos tea bags
- 6 ounces silken tofu
- 10 ounces (2 cups) frozen sweet cherries
- 6 ounces (1 cup) frozen grapes
- 3 ounces (1/2 cup) frozen blueberries
Meatballs
By pattie_d
Mix all ingredients together except olive oil
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 Italian sausages, spicy, casings removed
- 3/4 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped fine
- 1/2 teaspoon Badia powdered garlic
- 1/2 teaspoon Badia powdered onion
- 1/2 teaspoon dried oregano
- Salt and Badia pepper
- 2 eggs
- 4 tablespoons Badia olive oil
Fig Crostata
By pattie_d
Make pastry dough: Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blend...
- Make pastry dough:
- active time 1 hour
- start to finish: 3 1/2 hours
- Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butt
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together
- Make fig filling while dough chills:
- Simmer figs, water, orange juice, and brown sugar in a medium saucepan, covered, stirring occasionally, until figs are soft and mixture is reduced to about 2 cups, 15 to 20 minutes. Pulse in a food pr
- Make tart shell:
- Preheat oven to 350°F with rack in middle. Generously butter springform pan. Roll out 1 portion of dough between 2 sheets of parchment paper into a 12-inch round (dough will be soft; chill or freeze b
- Roll out remaining dough between 2 sheets of parchment paper into a 12-inch round. Peel off top sheet of parchment, then cut dough into 10 (1-inch-wide) strips and slide (still on parchment) onto a tr
- Assemble crostata:
- Spread fig filling in shell. Arrange 5 strips of dough 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart across first strips to form a lattice. Trim edges of strips flush with edge of s
- Bake until filling is slightly puffed and pastry is pale golden, about 30 minutes. Cool completely, then remove side of pan. Serve crostata with mascarpone.v
- Cooks' notes: •Dough can be chilled up to 3 days.
- •Crostata can be made 1 day ahead and kept at room temperature.◊
TROUT WITH MUSHROOM STUFFING. MARCIA'S BAKED
By pattie_d
Easy
- 6 pan dressed trout (8 oz. each)
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. melted butter
- Mushroom stuffing
Surprise Pumpkin Cupcakes Recipe
By pattie_d
I like to share these little pumpkin cakes at work
- FILLING:
- 1 can (15 ounces) solid-pack pumpkin
- 2 cups sugar
- 1 cup canola oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 egg
- Confectioners' sugar, optional
Peanut Butter Tart
By pattie_d
The classic combination of peanut butter and milk chocolate in this no-bake dessert evokes a favorite candy, but it...
- Makes one 13 3/4-by-4 1/4-inch tart
- For The Crust
- Ten 4 3/4-by-2 1/2-inch graham crackers, broken into pieces
- For The Filling
- 6 tablespoons unsalted butter, melted
- 3 ounces best-quality milk chocolate, plus more for curls
- 1 3/4 cups heavy cream
- 3/4 cup creamy peanut butter
- 1/2 cup cream cheese (4 ounces)
- 1/3 cup sweetened condensed milk