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Recipes
Guava Cheese Turnovers (Guava Pastelillos)
By pattie_d
Preheat oven to 400 degrees F
- 1 (1-pound) package frozen puff pastry, thawed
- 1 tablespoon granulated sugar
- 1 (8-ounce) package cream cheese, cut into 8 equal pieces
- 8 (1 by 1-inch) squares guava paste (about 4 ounces)
- 1 egg, beaten with 1 teaspoon water
- 1/4 cup confectioners' sugar
- 1 teaspoon milk
- 1/4 teaspoon vanilla extract
Roasted Pears with Blue Cheese
By pattie_d
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 3 ripe but firm Anjou pears
- Freshly squeezed lemon juice (3 lemons)
- 3 ounces coarsely crumbled sharp blue cheese such as Stilton
- 1/4 cup dried cranberries
- 1/4 cup walnut halves, toasted and chopped
- 1/2 cup apple cider
- 3 tablespoons port
- 1/3 cup light brown sugar, lightly packed
- 1/4 cup good olive oil
- 6 ounces baby arugula
- Kosher salt
Braised Cabbage Stuffed with Pork
By pattie_d
To make the sauce: Puree the onions, carrots, celery and garlic to a coarse paste in a food processor
- For the sauce:
- cook time: 1 hr-15 min
- 1 large onion, cut into chunks
- 1 large or 2 small carrots, peeled and cut into chunks
- 2 ribs celery, cut into chunks
- 3 garlic cloves, smashed
- Extra-virgin olive oil
- 1/4 pound pancetta, cut into 1/4-inch dice
- 1 cup white wine
- 1 (28-ounce) can Italian plum tomatoes, passed through the food mill
- 2 cups chicken stock
- 2 bay leaves
- 1 bundle thyme
- Kosher salt
- For the stuffing and cabbage:
- 1/4 cup red wine vinegar
- 1 large head savoy cabbage, leaves removed and tough bottom ribs discarded
- Extra-virgin olive oil
- 1 large onion, cut into 1/4-inch dice
- Kosher salt
- 3 garlic cloves, smashed and finely chopped
- 1/2 pound ground pork
- 1/2 pound spicy Italian pork sausage, casings removed
- 3 chicken livers, finely chopped, optional
- 1/2 to 3/4 cup bread crumbs
- 1/2 cup grated Parmesan, plus more for garnish
- 1 egg
- 2 sprigs fresh rosemary, leaves finely chopped
- Pinch crushed red pepper flakes
- 1/2 to 1 cup chicken stock or water
Zucchini Muffins
By pattie_d
You don't need a mixer for this recipe
- For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.
- 3 cups grated fresh zucchini
- 2/3 cup melted unsalted butter
- 1 1/3 cup sugar
- 2 eggs, beaten
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- Pinch salt
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup walnuts (optional)
- 1 cup raisins or dried cranberries (optional)
Chocolate-Espresso Snowcaps
By pattie_d
These delicious chocolate-espresso snowcap cookies are from "Everyday Food Collectible Cookie Edition
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons instant espresso
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 2/3 cup packed light-brown sugar
- 1 large egg
- 4 ounces bittersweet or semisweet chocolate, melted and cooled
- 1 tablespoon milk
- 1/2 cup confectioners sugar, for coating
Pork and Noodle Salad Recipe
By pattie_d
Pork and Noodle Salad. (substitute Chicken) It's amazing what an intriguing, nutty flavor just one teaspoon of ses...
- 4 ounces dried Chinese egg noodles or fine noodles, broken in half
- 1 recipe Soy-Sesame Vinaigrette (see recipe below)
- 3/4 pound fresh asparagus, trimmed and cut into 2-inch-long pieces, or one 10-ounce package frozen cut asparagus
- 2 carrots, cut into thin strips
- 8 ounces cooked lean pork, cut into thin strips
- Sesame seeds (optional)
- Sliced green onions (optional)
Holiday Short Ribs
By pattie_d
Recipe copyright Sandra Lee, 2011
- 1 tablespoon canola oil
- 9 bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 2 medium carrots, cut into large chunks
- 2 medium onions, peeled and quartered
- 2 medium parsnips, cut into large chunks
- 2 medium turnips, peeled and quartered
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley, stems and leaves separated
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- One 12-ounce bottle or can dark stout beer, such as Guinness
Sweet Tomato "Conserva"
By pattie_d
Bring a large pot of water to a boil
- Prep Time:20 minInactive Prep Time:2 hr 0 minCook Time:20 min
- 2 pounds ripe plum tomatoes
- 3 cups water
- 2 cups sugar
- 2 cinnamon sticks
- 6 whole allspice berries
- 8 to 12 ounces firm, salty cheese, such as queso fresco, feta, or ricotta salata, cut into 1/4-inch slices
Daphne Oz's Duck Glaze
By pattie_d
step 1 step 2
- 1/3 cup Honey
- 3 tablespoon Rice Wine Vinegar
- 1 tablespoon Soy Sauce
- 2 tablespoon Asian Chili Sauce
- 1 teaspoon Finely Minced Ginger
- 1/4 cup Water
- 1 teaspoon Sirarcha sauce
Melon Sorbet
By pattie_d
1. In a medium saucepan combine water and sugar
- 1-1/2 cups water
- 1 cup sugar
- 5 cups cubed, seeded watermelon, cantaloupe, or honeydew melon
- 2 teaspoons finely shredded orange peel
- 1/2 cup orange juice
- Fresh mint (optional)