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Recipes
Savory Coeur a la Creme
By pattie_d
2008, Ina Garten, All Rights Reserved
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
- Crackers, for serving
Moroccan Ribs Recipe
By pattie_d
1. Layer the carrots, parsnips, onion, apricots, prunes and garlic in a 5- to 5 1/2-quart slow cooker
- 1/2 pound carrots, peeled and chopped (1 1/4 cups)
- 1/2 pound parsnips, peeled and chopped (1 cup)
- 1 onion, coarsely chopped (1 1/2 cups)
- 1 cup (6-ounce package) dried apricots, each apricot halved
- 1/2 cup (3 1/4 ounces) pitted prunes, each prune halved
- 2 cloves garlic, minced
- 1 3-inch cinnamon stick
- 4 whole cloves
- 4 whole allspice berries
- 1 6-inch square of cheesecloth
- 3 pounds country-style pork ribs
- 1 1/2 cups chicken broth
- 1/2 cup orange juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup all-purpose flour
- Hot cooked couscous (optional)
Red Velvet Whoopie Pies Recipe
By pattie_d
In a microwave, melt chocolate; stir until smooth
- FILLING:
- 2 ounces semisweet chocolate, chopped
- 3/4 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1 tablespoon red food coloring
- 1-1/2 teaspoons white vinegar
- 1 teaspoon clear vanilla extract
- 2-1/4 cups all-purpose flour
- 1/4 cup baking cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2-1/2 cups confectioners' sugar
- 2 teaspoons clear vanilla extract
- TOPPINGS:
- White baking chips, melted
- Finely chopped pecans
Fall Harvest Salad Recipe
By pattie_d
In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne; whisk in cream until well combined
- VINAIGRETTE:
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons minced chives
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup half-and-half cream
- SALAD:
- 1 tablespoon butter
- 1 cup pecan halves
- 1 tablespoon sugar
- 2 medium pears, thinly sliced
- 2 cups torn leaf lettuce
Sofrito -Daisy
By pattie_d
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped
- 2 medium Spanish onions, cut into large chunks
- 3 to 4 Italian frying peppers or cubanelle peppers
- 16 to 20 cloves garlic, peeled
- 1 large bunch cilantro, washed
- 7 to 10 ajices dulces (see note below), optional
- 4 leaves of cilantro (see note below), or another handful cilantro
- 3 to 4 ripe plum tomatoes, cored and cut into chunks
- 1 large red bell pepper, cored, seeded and cut into large chunks
Butternut Roasted Squash Soup and Curry Condiments
By pattie_d
Recipe courtesy Ina Garten for Food Network Magazine
- Optional:
- 3 to 4 pounds butternut squash, peeled
- and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 2 to 4 cups chicken stock, preferably
- homemade
- 1/2 teaspoon good curry powder
- Scallions, white and green parts, trimmed and sliced diagonally
- Flaked sweetened coconut, lightly toasted
- Roasted salted cashews, toasted and chopped
- Diced banana.
- Instead of using apples, use 3 pears, cored & roasted
Cherry Cheesecake Bars Recipe
By pattie_d
Chill over night. 1. Heat oven to 350 degrees F
- 1 box (18.25 ounces) lemon cake mix
- 1/2 cup cornflake crumbs
- 3 eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup cherry preserves
- 1/2 cup walnuts, coarsely chopped
Stuffed Cabbage
By pattie_d
For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes,...
- Filling:
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 (28-ounce) cans crushed tomatoes and their juice
- 1/4 cup red wine vinegar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup raisins
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 large head Savoy or green cabbage, including outer leaves
- 2 1/2 pounds ground chuck
- 3 extra-large eggs, lightly beaten
- 1/2 cup finely chopped yellow onions
- 1/2 cup plain dried breadcrumbs
- 1/2 cup uncooked white rice
- 1 teaspoon minced fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Yogurt Biscuits
By pattie_d
1. Preheat the oven to 450 degrees Fahrenheit
- 2 c. all-purpose flour
- 1 c. whole-wheat pastry flour (I just used regular whole-wheat flour because that’s what I had)
- 1 1/4 tsp. salt
- 4 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 6 to 8 Tbsp. cold, unsalted butter, cut into 8 to 10 pieces
- 1 1/4 c. plain yogurt or buttermilk
Basic Beef Stew with Carrots and Mushrooms
By pattie_d
Jeanne Kelley, Cooking Light JANUARY 2006
- 1 tablespoon olive oil, divided
- 1 pound small cremini mushrooms
- Cooking spray
- 2 cups chopped onion
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour (about 1 1/2 ounces)
- 2 pounds lean beef stew meat, cut into bite-sized pieces
- 3/4 teaspoon salt, divided
- 1 cup dry red wine
- 1 tablespoon chopped fresh thyme
- 2 (14-ounce) cans less-sodium beef broth
- 1 bay leaf
- 2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
- 1 1/2 cups (1-inch) slices carrot (about 12 ounces)
- 1/2 teaspoon freshly ground black pepper
- Fresh thyme sprigs (optional)