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Recipes
Borscht
By pattie_d
Barbara Kafka, Cooking Light JANUARY 2008
- 1 tablespoon canola oil
- 1 1/2 cups button mushrooms, thinly sliced
- 1 3/4 cups chopped onion
- 1 3/4 cups chopped peeled celeriac (celery root)
- 1/3 cup chopped carrot
- 1/3 cup chopped parsnip
- 1 tablespoon tomato paste
- 7 cups water
- 1/2 cup light beer
- 2 1/2 cups shredded red cabbage
- 2 cups chopped peeled baking potato
- 2 garlic cloves, crushed
- 12 ounces sliced peeled beets
- 3 tablespoons cider vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup sour cream
- 2 tablespoons chopped fresh dill
Jelly Roll with Guava Cream Filling Brazo de Gitano (Gypsy's Arm)-Daisy
By pattie_d
1. Make the cake: Preheat the oven 350° F
- Cake:
- Vegetable cooking spray
- 3/4 cup sifted cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 3/4 cup sugar
- For the filling
- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
- 1 teaspoon vanilla
- 1 cup whipped cream cheese at room temperature
- One 17-ounce jar guava jelly or two cups strawberry jelly
- Confectioners' sugar
Caramel-Nut Bars
By pattie_d
Salted nuts balance the sweetness of caramel in these candylike cookies
- 2 1/4 sticks unsalted butter, room temperature, plus more for pan
- 1 1/2 cups (6 ounces) pecans
- 1 cup (4 1/2 ounces) salted cashews
- 1 cup (5 ounces) salted peanuts
- 3/4 cup packed light-brown sugar
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons plus a pinch of salt
- 4 cups granulated sugar
- 1/2 teaspoon cream of tartar
- 1 cup heavy cream
Thai Chicken and Soba Noodle Salad
By pattie_d
Lots of veggies, grilled chicken and a peanut dressing blend to create this chilled main-dish salad
- 1 poundskinless, boneless chicken breast halves
- Cooking oil
- 1/4 cup teriyaki sauce
- 10 ounces buckwheat (soba) noodles, whole wheat noodles or linguine
- 4 cups shredded romaine or bok choy
- 4 roma tomatoes, seeded and chopped (about 1 1/3 cups)
- 1 small cucumber, halved lengthwise, seeded and sliced (about 1 cup)
- 1 small zucchini, cut into julienne strips (about 1 cup)
- 1 small yellow summer squash, cut into julienne strips (about 1 cup)
- 1 medium carrot, cut into julienne strips (about 1/2 cup)
- Purchased peanut dressing
- 6 cupsshredded Napa cabbage
- 1/2 cup soy nuts or peanuts
- 2 tablespoons white and/or black sesame seeds (optional)
Diet Soda Cake
By pattie_d
2011 Hungry Girl. All Rights Reserved
- 1 (18.25-ounce) box moist-style cake mix
- 1 (12-ounce) can diet soda
Carrot Cake Cupcakes with Cream Cheese Frosting
By pattie_d
A much-loved American layer cake is scaled down to cupcake form
- 1 pound medium carrots, peeled and finely grated
- 3 large eggs, room temperature
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 1/3 cup buttermilk
- 1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)
- 1/2 cup golden raisins (optional)
- 1 cup walnuts or pecans, toasted and finely chopped (optional; how-to follows)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Cream Cheese Frosting
- Sweetened shredded coconut, toasted (how-to follows), for decorating
- HOW TO TOAST NUTS
- Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.
- HOW TO TOAST COCONUT
- Preheat oven to 350 degrees. Spread coconut evenly on rimmed baking sheets; toast, stirring occasionally, until starting to brown, about 10 minutes (or longer if darker color is desired). Transfer sheet to a wire rack; let coconut cool completely.
Italian Chicken Sticks
By pattie_d
Recipe courtesy Paula Deen
- 1 cup seasoned bread crumbs
- 1/2 cup freshly grated Parmesan
- 11/2 teaspoons dried thyme
- 11/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- Pinch ground red pepper
- 8 boneless chicken breast halves, cut into 1/2-inch strips
- 1/2 cup (1 stick) melted butter
- Marinara sauce or honey mustard, for dipping
Vanilla Cherry Chocolate Cookies
By pattie_d
Heat the oven to 350 degrees F and arrange a rack in the middle
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons vanilla extract
- 2 large eggs, at room temperature
- 8 ounces semisweet chocolate chips
- 1 cup coarsely chopped dried sweet cherries
Strawberry Tofu Cheesecake
By pattie_d
Combine all ingredients for crust in a large bowl
- For the crust:
- 1 cup graham cracker crumbs
- 1 cup vanilla wafer crumbs
- 1/4 c butter; melted
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- For the filling:
- 16 ounces silken tofu, cubed
- 8 ounces low fat cream cheese, softened
- 1/2 cup sugar
- 1 whole egg
- 2 egg whites
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon lemon juice, freshly squeezed
- 1 tablespoon lemon zest, freshly grated
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 3 tablespoons whole wheat flour
- 2 cups strawberries, pureed
Cleanse Dr Oz 48-hour- quinoa& prunes
By pattie_d
Breakfast: Quinoa With Chopped Prunes
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1 pinch nutmeg
- 1 tsp grated ginger
- 1 tbsp flax seed oil
- 1/3 cup chopped prunes
- 1/4 cup rice milk