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Recipes
Apple Crepes with Yogurt | The Daily Dish
By pattie_d
Her recipe for “Apple Crepes with Yogurt” received raves from the judges in our Breakfast themed contest
- 1 cup Flour
- 1 Egg
- 2 cups Vanilla Yogurt, divided
- 1/2 tsp Baking Powder
- 4 Tbsp Orange Juice
- 4 Tbsp Maple Syrup, divided
- 3 Apples, peeled and sliced
- 1 tb Milk
- 1 tb Butter
- 1/4 tsp Ground Cinnamon
- Few tablespoons Warmed Caramel Ice Cream Topping
Hearty Garlic Greens
By pattie_d
Boston-based chef Jody Adams's favorite hearty autumn greens include beta carotene; and vitamin C-packed Swiss char...
- 1 1/2 pounds autumn hearty greens, well washed, stems removed, and sliced into 3-inch strips
- 3 tablespoons extra-virgin olive oil
- 8 cloves garlic, sliced paper-thin
- 1 pound spinach
- 1/4 to 1/2 teaspoon red pepper flakes
Summer Melody Salad
By pattie_d
Mix
- Made For Each Other: Summer Medley
- Mixed baby romaine, blanched green beans, sliced cucumber and cherry tomatoes
- Perfect with: Raspberry Balsamic
Lemon Parmesan
By pattie_d
For this dressing, stir together all of the ingredients except the oil until well combined
- 1/4 cup fresh lemon juice
- 2 tbsp white wine vinegar
- 14 tsp each kosher salt and ground black pepper
- 1 tbsp sugar
- 3 tbsp finely grated Parmesan
- 1/2 cup extra-virgin olive oil
Apple-Pineapple Strudel Mamo's Style
By pattie_d
As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced ...
- 10 to 12 Granny Smith apples, peeled, cored and cut into thin strips
- Juice of 1 lemon
- 1 large can pineapple, drained and diced
- 3/4 cup sugar
- Pinch salt
- 1/2 cup finely chopped nuts
- 2 sticks unsalted butter
- 1/4 cup vegetable oil
- 1 pound package phyllo dough
- Mixture of 1 large freshly ground cinnamon stick, 1/3 cup sugar and 1 cup plain breadcrumbs
Down and Dirty Easy Truffles
By pattie_d
These are not totally quick, but they are so easy to make and so delicious
- 12 ounces dark chocolate, finely chopped
- 1 tablespoon brown rice syrup
- 3/4 cup unsweetened organic almond milk
- Generous pinch ground cinnamon
- 1 tablespoon pure vanilla extract
- 2 tablespoons silken tofu, pureed
- 1/4 cup unsweetened cocoa powder
Pretzel-Guy Fiero
By pattie_d
Recipe courtesy Guy Fieri
- 1 1/2 cups warm water, 110 degrees F
- 2 packages active dry yeast
- 1 teaspoon sea salt
- 1 tablespoon sugar
- 4 cups unbleached all-purpose flour, plus 1/2 cup for work surface
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon granulated garlic
- 1/2 cup grated Parmesan
- 2 eggs
- 3 cups grated sharp Cheddar
- 2 tablespoons milk
- 1/2 teaspoon sesame seeds
- 1 teaspoon dehydrated onion flakes
- 1 teaspoon kosher salt
Stracciatella Semifreddo
By pattie_d
Recipe courtesy Giada De Laurentiis Looks delish!
- Vegetable oil cooking spray
- 3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved
- 1/4 cup toasted hazelnuts, see Cook's Note
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 8 egg yolks, at room temperature
- 1/2 cup sugar, plus 1/4 cup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 cup heavy cream
- 3/4 cup chocolate-hazelnut spread at room temperature (recommended: Nutella)
- Special equipment: a 3 by 15-inch piece of parchment paper, a 7 1/2 by 12-inch piece of parchment paper
Pear Tart Tatin
By pattie_d
Preheat oven to 375 degrees
- All-purpose flour, for rolling
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- 1/2 cup sugar
- 1 1/2 teaspoons cider vinegar
- 2 tablespoons unsalted butter
- 3 firm, ripe Anjou or Bartlett pears, each peeled, halved, cored, and cut into 6 wedges
- Prep: 30 minutes Total: 1 hour, plus cooling
- This rustic French dessert boasts pears cooked in caramel and partnered with crisp puff pastry, and it's baked in a skillet so it goes from kitchen to table with ease.
Spaghetti Bolognese
By pattie_d
Heat a saucepan over low heat
- 1 tablespoon extra-virgin olive oil
- 1/2 onion, finely diced (1/2 cup)
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 4 ounces pancetta, finely diced (optional)
- 1 pound ground beef, or a combination of beef and pork
- Coarse salt
- 1/2 cup red or white wine
- 1 28-ounce can best-quality tomatoes, pulsed in a blender
- 1/2 cup cream or milk
- Freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 pound spaghetti or other pasta
- 1 1/2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese