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Recipes
Alabama BBQ Chicken on a Gas Grill 6/2006
By pattie_d
1. For the sauce: Mix all ingredients in blender until smooth, about 1 minute
- To hold the wood chips, you will need a small disposable aluminum tray.
- White BBQ Sauce
- 3/4 cupmayonnaise
- 2 tablespoonscider vinegar
- 2 teaspoonssugar
- 1/2 teaspoonprepared horseradish
- 1/2 teaspoontable salt
- 1/2 teaspoonground black pepper
- 1/4 teaspooncayenne pepper
- Chicken
- 1 teaspoontable salt
- 1 teaspoonground black pepper
- 1/2 teaspooncayenne pepper
- 2 whole chickens(3 1/2- to 4-pound), patted dry and split (see photos)
- 2 cupshickory wood chips
- Vegetable oilfor grill grate
Korean Beef
By pattie_d
Korean Beef You probably already have most of the ingredients for this recipe's marinade in the house
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 3 scallions, white and 2 inches of the green parts, finely chopped, plus additional chopped scallions for garnish
- 2 tablespoons firmly packed brown sugar
- 1 (2-inch) piece fresh ginger, finely chopped
- 1 1/2 tablespoons Asian toasted sesame oil
- 2 teaspoons hot red pepper flakes
- 1 1/2 pounds skirt steak, in two pieces
- Vegetable oil, for deep-frying the noodles plus 3 tablespoons for sauteing the beef
- 1 1/2 ounces cellophane noodles (bean threads)
- Kosher salt and freshly ground black pepper
Wild Rice-Stuffed Squash
By pattie_d
Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and...
- 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
- 2 tablespoons butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 teaspoon dried rubbed sage
- Coarse salt and ground pepper
- 1 box (6 ounces) wild-rice blend (seasoning packet discarded)
- 1/2 cup dried cherries
- 1/2 cup pecans, chopped
Soy-Glazed Tofu
By pattie_d
Added sodium and sugar tame seasoned rice vinegar's tartness, making a nice counterpoint to sesame oil, sweet orang...
- 1 (12-ounce) package firm tofu, drained and cut crosswise into 6 slices
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons fresh orange juice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon grated orange rind
- 1 teaspoon dark sesame oil
- 2 tablespoons thinly diagonally sliced green onions
- 1/2 teaspoon sesame seeds, toasted
Kale, White Bean, and Savoy Cabbage Soup
By pattie_d
Add Recipes Add Your Recipe
- 13 cup cannellini beans
- 4 cups water
- 1 tsp salt
- 113 tsps olive oil
- 213 cups baking potato
- 1 cup diced onion
- 1 cup leek
- 513 cups kale
- 223 cups savoy cabbage
- 16 cup fresh parsley
- 16 tsp black pepper
- 23 garlic clove
- 513 italian bread
- 23 garlic clove
- 16 cup fresh parmesan cheese
Quiche Spinach and Bacon
By pattie_d
Preheat the oven to 375 degrees F
- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- Salt and pepper
- 2 cups chopped fresh baby spinach, packed
- 1 pound bacon, cooked and crumbled
- 1 1/2 cups shredded Swiss cheese
- 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Cider Mulled & Pineapple cocktail
By pattie_d
Cocktail
- 1/2 gallon apple cider
- 8 sticks of cinnamon
- 8 star anise
- Pineapple juice
- Rum
- Pineapple spears
Apple Sangria
By pattie_d
1. Combine first 8 ingredients in a large bowl; stir well
- Sugary-sweet Honeycrisp apples balance the spiced wine in this festive drink. Pink Lady or Ambrosia appleswhich are slow to oxidizewould make good substitutes.
- 3 1/2 cups chopped Honeycrisp apple (about 2 pounds)
- 1/2 cup apple schnapps
- 1/4 cup honey
- 4 whole cloves
- 2 (3-inch) cinnamon sticks
- 2 (1/4-inch) slices peeled fresh ginger
- 1 large navel orange, quartered
- 1 (750-milliliter) bottle fruity red wine (such as Beaujolais)
- 1/4 cup club soda, chilled, divided
- 4 thin horizontal slices cored Honeycrisp apple
Peach Chutney Recipe
By pattie_d
Combine all and bring to a boil
- 2 qts. Peeled and finely chopped, peaches (or pears) shopping list
- 1/2 cup seedless raisins shopping list
- 1/2 cup chopped onions shopping list
- 1 1/2 cups brown sugar shopping list
- 1 Tbl fresh ginger, minced shopping list
- 1 Tbl minced garlic (optional) shopping list
- 1 whole hot red pepper (leave that way) shopping list
- 2 1/2 cups white vinegar (I prefer malt vinegar, but put in white here as it has a more neutral flavor) shopping list
- pinch of salt shopping list
Mexican Layered Salad Recipe
By pattie_d
In a 2-qt. trifle bowl or glass serving bowl, layer the first five ingredients
- 4 cups torn romaine
- 1 large cucumber, peeled, halved and sliced
- 3 medium tomatoes, chopped
- 2 medium ripe avocados, peeled and sliced
- 2 large green peppers, chopped
- 1-1/2 cups mayonnaise
- 1/4 cup canned chopped green chilies
- 2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup crushed tortilla chips
- 1/2 cup shredded cheddar cheese