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Recipes
French Onion Soup in Slow Cooker
By pattie_d
WHY THIS RECIPE WORKS: Soy sauce, sherry, and thyme added early on helped boost flavor of our Slow-Cooker French On...
- SOUP:
- Slow-Cooker French Onion Soup
- From Cook's Country
- April/May 2010
- My FavoritesShopping ListPrintE-mail
- After quartering, slice the onions pole to pole for substantial slices that will hold up to long cooking (see pictures below). Beef bones are stocked in the freezer or meat section of supermarkets.
- 2 pounds beef bones (see note)
- 4 tablespoons unsalted butter
- 6 Large yellow onions (about 4 pounds), quartered and cut into 1/4-inch-thick slices
- Salt and pepper
- 1 tablespoon brown sugar
- 1 teaspoon minced fresh thyme
- 5 tablespoons all-purpose flour
- 3/4 cup apple butter
- 3/4 cup dry sherry
- 1/4 cup soy sauce
- 2 cups low-sodium chicken broth
- 2 cups low-sodium beef broth
- CHEESE CROUTONS:
- 1 loaf French bread, cut into 1/2-inch slices
- 2 1/2 cups shredded Gruyère cheese
Pizza Pita Style
By pattie_d
Whole-wheat pita bread forms the crust for these wedges of yellow pepper and mozzarella pizza with homemade tomato ...
- FOR THE TOMATO SAUCE
- 1/4 teaspoon olive oil
- 1 small yellow onion, peeled and chopped into 1/4-inch dice
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red-pepper flakes
- 1 bay leaf
- One half 28-ounce can whole peeled tomatoes, roughly chopped
- 1/4 cup tomato paste
- FOR THE PIZZA
- 4 whole-wheat pita breads (each 7 1/2 inches)
- 1 yelllow bell pepper, seeds and membranes removed, cut into 1/8-inch-thick strips
- 3 ounces mozzarella cheese, grated
- FOR THE GARNISH
- Fresh basil, thinly sliced
Wok-Seared Chicken & Vegetables Recipe
By pattie_d
This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for...
- 2 teaspoonscoriander seeds
- 1 teaspooncumin seeds
- 1 teaspoonfennel seeds
- 1 tablespooncornstarch
- 3/4 teaspoonsalt
- 1/2 teaspoonground turmeric
- 1 poundboneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
- 3 tablespoonscanola oil, divided
- 2 large carrots, cut into 1/4-inch-thick slices
- 1 large green bell pepper, cut into 1-inch cubes
- 1 small red onion, cut into 1/2-inch cubes
- 4 large clovesgarlic, thinly sliced
- 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
- 1 tablespoonlime juice
- 1/2 cupfirmly packed fresh mint leaves, finely chopped
Chicken Cassoulet with Acorn Squash
By pattie_d
Cooking Light OCTOBER 1998
- 1 tablespoon stick margarine or butter
- 2 cups chopped onion, divided
- 2 garlic cloves, minced
- 1/2 cup dry Marsala or apple cider
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon dried thyme, divided
- 3/4 teaspoon black pepper, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon dried basil
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 2 cups water
- 2 cups diced peeled acorn squash
- 1 cup diced carrot
- 2 (15-ounce) cans Great Northern beans, drained
- 1 pound skinned, boned chicken breast
- 2 bacon slices
- 1/2 pound smoked turkey sausage, cut into 1/4-inch slices
Mascarpone Blueberry Turnovers
By pattie_d
Special equipment: a 3 1/2-inch round cookie cutter Line a baking sheet with parchment paper
- 1/2 cup mascarpone cheese, at room temperature
- 2 tablespoons sugar, plus extra for sprinkling
- 1/2 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup fresh or frozen and thawed blueberries
- 2 (9-inch) refrigerated pie crusts
- 1 egg, beaten
- Vegetable oil, for frying
Slow-Cooker Ratatouille Recipe
By pattie_d
1. Place eggplant in a strainer and sprinkle with 1/8 teaspoon salt; let stand for 20 minutes and press out as much...
- 1 small eggplant (about 1 pound), peeled and cut into 1/2-inch cubes
- 1/8 teaspoon plus 1/4 teaspoon salt
- 1 medium-size red onion, chopped
- 2 medium-size sweet bell peppers, seeded and cut into 3/4-inch pieces
- 1 10 ounce package mushrooms, cleaned and quartered
- 1 14 1/2 ounce can diced tomatoes
- 1 8 ounce can tomato sauce
- 3/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1 medium-size yellow squash, quartered and cut into 3/4-inch pieces
- 1 tablespoon fresh chopped basil
- Olive oil, for drizzling (optional)
Mulled Cranberry Cocktail
By pattie_d
This cocktail can be served as a dessert, or you can drink it instead of tea on a freezing winter afternoon
- 1 quart cranberry juice
- 1 cinnamon stick
- 2 whole cloves
- 1/2 cup cranberries
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
Zucchini, Tomato & Mozzarella Tart
By pattie_d
Here's an exquisite, meatless appetizer that makes good party fare because it can be served at room temperature
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 1/2 cups shredded mozzarella cheese (about 6 ounces)
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup thinly sliced fresh basil leaves
- 2 medium green onions, chopped (about 1/4 cup)
- 1 tbsp. chopped fresh oregano leaves
- 2 small zucchini, sliced (about 2 cups)
- 3 Italian plum tomatoes, thinly sliced
- 2 eggs
- 1 cup half-and-half
- 1/4 tsp. ground black pepper
Cream Cheese Walnut Cookies
By pattie_d
The dough for these slice-and-bake cookies can be shaped into logs and frozen for up to two weeks
- 4 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 2 cups (4 sticks) unsalted butter, softened
- 6 ounces cream cheese, (not whipped) room temperature
- 1 1/4 cups sugar
- 2 tablespoons plus 1/2 teaspoon pure vanilla extract
- 2 1/2 cups walnut halves (1 1/2 cups toasted and coarsely chopped), 1 cup finely chopped
Macaroni and Cheese, baked
By pattie_d
Recipe courtesy Alton Brown
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 3 tablespoons butter
- 1 cup panko bread crumbs