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Recipes
Lemon Meringue Tart for Two
By pattie_d
A mile-high meringue is possible only if the egg white, bowl and beaters are at room temperature
- All-purpose flour, for dusting
- 1 large egg, at room temperature, separated (see Baking Tip)
- 2 tablespoons plus 4 teaspoons sugar, divided
- 2 teaspoons cornstarch
- 1/4 cup water
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons lemon juice
- 1/8 teaspoon vanilla extract
Mediterranean Tuna Panini
By pattie_d
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove
- 2 6-ounce cans chunk light tuna, drained (see Note)
- 1 plum tomato, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped marinated artichoke hearts
- 2 tablespoons minced red onion
- 1 tablespoon chopped pitted kalamata olives
- 1 teaspoon capers, rinsed and chopped
- 1 teaspoon lemon juice
- Freshly ground pepper, to taste
- 8 slices whole-wheat bread
- 2 teaspoons canola oil
Vegan Western Bean Skillet
By pattie_d
1. In a 12-inch nonstick skillet cook bell pepper and onion in oil until tender
- 1 cup green bell pepper, chopped
- 1 cup onion, chopped
- 2 teaspoons vegetable oil
- 2 cans (28 oz. each) vegetarian baked beans
- 1 package Morningstar Farms® Meal Starters? Grillers® Recipe Crumbles?
- 1/2 cup hot-and-spicy barbecue sauce
- 1/4 cup brown sugar, firmly packed
- 1 1/2 teaspoons dry mustard
- 1 cup tomato, chopped (optional)
- 1/4 cup fresh parsley, chopped (optional)
Lemon Drop Cookies Recipe
By pattie_d
Directions In a large bowl, cream butter and sugar until light and fluffy
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 tablespoon half-and-half cream
- 1 teaspoon grated lemon peel
- 1-1/2 cups all-purpose flour
- 1/2 cup finely crushed lemon drops
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Leek & Potato Soup
By pattie_d
Place potatoes and leeks in a 2 quart saucepan
- 2 cups red potatoes, cubed & peeled
- 2 leeks, chopped
- water to cover leeks
- 2-3 bouillon cubes (chicken or vegetable)
- 1/4 cup low fat milk
Cheesy Manicotti Crepes Recipe
By pattie_d
This entree may lack meat but it's loaded with three cheeses! Using homemade crepes instead of manicotti shells mak...
- CREPES:
- 2 cans (28 ounces each) diced tomatoes, undrained
- 1-1/2 cups finely chopped onion
- 1 can (6 ounces) tomato paste
- 1/3 cup olive oil
- 4 garlic cloves, minced
- 2 tablespoons dried parsley flakes
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon minced fresh oregano
- 1 teaspoon minced fresh basil
- 1/4 teaspoon pepper
- 6 eggs
- 1-1/2 cups water
- 1-1/2 cups all-purpose flour
- Dash salt
- 2 tablespoons canola oil, divided
- FILLING:
- 2 cartons (15 ounces each) ricotta cheese
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 cup shredded Parmesan cheese
- 2 eggs
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon pepper
Wok-Cooked Monkfish with Sesame Soy Sauce
By pattie_d
Try with halibut
- 3 tablespoons groundnut oil
- 2 (12-ounce) monkfish fillets or 2 cod fillets, washed, seasoned with salt and pepper and cut into 6 smaller fillets*
- 4 cloves garlic, crushed and finely chopped
- 1 (1-inch) piece fresh ginger, peeled and finely chopped
- 1 medium red chile, seeded and finely chopped
- 4 to 5 tablespoons light soy sauce
- 2 tablespoons toasted sesame oil
- 2 spring onions (green), sliced into thin strips
- 1 tablespoon coarsely chopped fresh cilantro leaves
- Serving suggestion: Steamed asparagus and broccoli florets, scented rice and dressed whole wheat noodles
Real Barbecued Chicken
By pattie_d
1. Lightly brush grill rack with vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon vegetable oil
- 3 tablespoons cider vinegar
- 3/4 cup ketchup
- 2 teaspoons spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon molasses
- 2 teaspoons hot-pepper sauce
- 3 1/2 pounds chicken pieces (thighs, drumsticks, breasts, wings)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Sidecar
By pattie_d
A classic cocktail like this one is sure to invoke the glamour of Old Hollywood
- 2 tablespoons superfine sugar
- 1 lemon wedge
- Ice cubes
- 2 ounces domestic brandy
- 1 ounce Cointreau
- 1/2 ounce fresh lemon juice
- 3 -inch-long strip of lemon zest
Hazelnut Mocha Smoothies Recipe
By pattie_d
Directions In a blender, combine the milk, hazelnut spread and espresso powder; cover and process until blended
- Ingredients
- 1 cup milk
- 1/2 cup chocolate hazelnut spread
- 4 teaspoons instant espresso powder
- 6 ice cubes
- 2 cups vanilla ice cream
- Chocolate curls, optional