Pattie_d's profile page
Recipes
Cookies 'n' Cream Minis
By pattie_d
Have young helpers break up cookies to sprinkle over these mini cupcakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup reduced-fat sour cream
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 5 chocolate and creme sandwich cookies (such as Oreos), broken up
- Frosting
- 2 cups confectioners' sugar
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 cup reduced-fat sour cream
- 1/4 teaspoon vanilla extract
- Crushed sandwich cookies, optional
Heirloom Tomato and Basil Tart
By pattie_d
Recipe courtesy Giada De Laurentiis
- 1 (9-inch) refrigerated pie crust (recommended: Pillsbury)
- 2 cups packed fresh basil leaves
- 1/4 cup toasted pine nuts* see Cook's Note
- 1 garlic clove, peeled
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 to 2/3 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
- 2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
- 2 tablespoons thinly sliced fresh basil leaves
- Extra-virgin olive oil, for drizzling
- Kosher salt
Apple and Onion Stuffing
By pattie_d
2011 Hungry Girl. All Rights Reserved
- 6 slices light bread
- 1 tablespoon light whipped butter or light buttery spread
- 2 cups chopped sweet onion
- 1 cup chopped celery
- 1 tablespoon minced shallots
- 1/2 tablespoon minced garlic
- 1/4 teaspoon salt
- Black pepper
- 1/3 cup fat-free chicken broth, room temperature, plus more, if needed
- 1/4 cup fat-free liquid egg substitute
- 4 cups chopped Fuji apples
- 1/4 cup minced fresh parsley
- 1/4 cup raisins (not packed)
Brown Sugar Buttercream
By pattie_d
Use this brown sugar buttercream on our Triple-Layer Apple Cake
- 4 large egg whites
- 1 cup packed light-brown sugar
- 1/4 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
Bal's No-Butter Chicken
By pattie_d
Put a large skillet over medium-high heat and add the oil
- 2 tablespoons grapeseed oil
- 1 small red onion, chopped
- 2 tablespoons chopped fresh garlic
- 1 tablespoon chopped fresh ginger
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon cumin seeds
- 1 tablespoon garam masala
- 1 teaspoon red chile flakes
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 pound chicken breasts, boneless and skinless, cut into cubes
- 1/4 cup low-fat yogurt
- 1/2 cup water
- Serving suggestion: Serve with roti or rice.
Daphne Oz Ricotta Chocolate, Honey and Pine Nut Tart
By pattie_d
In a food processor, combine the pine nuts, flour and wheat germ
- FOR THE CRUST:
- 1 cup pine nuts
- 1/2 cup all-purpose flour
- 1/4 cup wheat germ
- 4 tablespoon butter.
- FOR THE FILLING:
- 3 ounce dark chocolate chips
- 1 3/4 cup ricotta
- 3 tablespoon honey
- 1/4 cup pomegranate seedsmint for garnish previous
- kitchenware: Double Boiler
Vanilla Bean Souflle
By pattie_d
1. Butter the sides of a 2-quart souffle dish and sprinkle with sugar
- Butter, softened
- Sugar
- 1-1/4 cups half-and-half, light cream or whole milk
- 1 4- to 6-inch vanilla bean or 1 tablespoon vanilla
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 6 egg yolks, lightly beaten
- 6 egg whites
- 1 tsp. vanilla
- 1/2 cup sugar
- Quick Vanilla Custard Sauce (recipe below)
- Fresh mint sprigs (optional)
Tomato-Paprika Salad Dressing
By pattie_d
Spice up the traditional tomato and mozzarella salad with this antioxidant-rich dressing, or use it as a light sauc...
- 3/4 pound plum or other ripe tomatoes
- 3 tablespoons red-wine vinegar
- 1 to 2 teaspoons light-brown sugar
- 1 small clove garlic, roughly chopped
- 1/2 teaspoon mild paprika
- 1/4 cup extra-virgin olive oil
- Coarse salt and ground pepper
Almond Blueberry Cookies
By pattie_d
In a medium bowl, combine flour, baking powder, and salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 1 cup sugar
- 1 egg york
- 1/4 to 1/3 cup whole milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest, about 1 lemon
- 1/2 cup chopped almonds, toasted
- 1 cup frozen blueberries, thawed and drained
Tomato and Goat Cheese Tarts
By pattie_d
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves