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Recipes
Pasta Sauce Recipe - Creamy Roasted Garlic Tomato Sauce
By pattie_d
Microwave shallot and balsamic vinegar for 1 minute on High
- 6 large Roma tomatoes, quartered
- 1 small onion, peeled, halved
- 6 garlic cloves, peeled
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (8 g) chopped fresh parsley
- 1 cup (240 ml) soy milk or low fat milk
- salt and pepper
Diane’s Whipped Cauliflower
By pattie_d
Place cauliflower in steamer basket in large saucepan filled up to 1 inch with combo of water and broth
- 1 head cauliflower; cut into florets
- 1/2 cup low sodium veggie or chicken broth
- 1 cup water
- 1/4 cup reduced fat cream cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon ground nutmeg
- 2 tablespoons grated Parmesan cheese
- salt and freshly ground black pepper
Tortilla Simple Spanish
By pattie_d
Preheat oven to 350 degrees F
- 1/2 cup olive oil
- 4 large Yukon gold potatoes, peeled and sliced about 1/8-inch thick, see Cook's Note*
- 1/2 large yellow onion, chopped
- 6 large eggs
- 1/4 cup milk
- Salt and freshly ground black pepper
- Chopped flat-leaf parsley, for garnishing
Braised Kale
By pattie_d
Recipe adapted from Emeril's New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Mor...
- 1 tablespoon olive oil
- 2 cups thinly sliced onions
- 1 teaspoon salt
- 12 turns freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons minced garlic
- 8 cups (firmly packed) torn and stemmed kale pieces
- 2 cups Basic Chicken Stock, recipe follows
- Splash cider vinegar
Creamy Celeriac Soup
By pattie_d
Cooking Light OCTOBER 2009
- 2 tablespoons butter
- 4 ounces French bread baguette, cut into (1-inch) cubes
- 1 tablespoon olive oil
- 3 cups sliced leek
- 2 tablespoons all-purpose flour
- 5 cups (1-inch) cubed peeled celeriac (celery root)
- 4 cups fat-free, less-sodium chicken broth
- 1/2 cup half-and-half
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Fresh parsley (optional)
Crescent Puff S'mores
By pattie_d
Prepare a sweet after-school snack or casual dessert in 15 minutes with five ingredients
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 16 large marshmallows
- 2 to 3 (1.2 oz each) milk chocolate candy bars, broken into squares
- 1/2 cup butter or margarine, melted
- 1 cup graham cracker crumbs (about 14 squares)
Pork, White Bean and Kale Soup
By pattie_d
Recipe courtesy EatingWell
- 1 tablespoon extra-virgin olive oil
- 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
- 3/4 teaspoon salt
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons paprika, preferably smoked
- 1/4 teaspoon crushed red pepper, or to taste (optional)
- 1 cup white wine
- 4 plum tomatoes, chopped, chopped
- 4 cups reduced-sodium chicken broth
- 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
- 1 15-ounce can white beans, rinsed
Mediterranean Spring Rolls
By pattie_d
baked not fried
- 1 tbsp. olive oil
- 1 large onion, minced (about 1 cup)
- 1 can (about 14 ounces) artichoke heart, drained and chopped
- 1/2 cup minced sun-dried tomato
- 1/2 tsp. ground black pepper
- 2 tsp. minced fresh parsley
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 2 tbsp. prepared pesto sauce
- 1 egg, beaten
- Balsamic vinegar
Chopped Chicken with Dill en Croute
By pattie_d
Chopped chicken, onion, mushrooms and dill are mixed with a creamy wine sauce and served in a puff pastry pocket to...
- 3 egg yolks
- 3 egg whites
- 1 tbsp. water
- 3 tbsp. margarine
- 3 tbsp. all-purpose flour
- 1/2 cup liquid nondairy creamer
- 1/2 cup dry white wine
- 1 tbsp. soy sauce
- 1/8 tsp. each ground white pepper, ground black pepper and garlic powder
- 2 lb. skinless, boneless chicken breast halves, cooked and shredded (about 4 cups)
- 1 pkg. (8 ounces) sliced mushrooms (about 3 cups)
- 1 small onion, chopped (about 1/4 cup)
- 3 tbsp. chopped fresh dill weed
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
Beef Roast Dinner Recipe | Taste of Home Recipes
By pattie_d
Because this healthy dish is slow cooked, you can use less-expensive roasts with results as mouthwatering as the mo...
- 1 pound red potatoes (about 4 medium), cubed
- 1/4 pound small fresh mushrooms
- 1-1/2 cups fresh baby carrots
- 1 medium green pepper, chopped
- 1 medium parsnip, chopped
- 1 small red onion, chopped
- 1 beef rump roast or bottom round roast (3 pounds)
- 1 can (14-1/2 ounces) beef broth
- 3/4 teaspoon salt
- 3/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 3 tablespoons cornstarch
- 1/4 cup cold water