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Recipes
Pizza Turnovers -
By pattie_d
Turn over a new way to eat pizza! Your family will love it!
- 1 can Pillsbury® refrigerated classic pizza crust (13.8 ounces) see savings
- 1/4 cup pizza sauce see savings
- 1/4 cup finely shredded carrot see savings
- 24 turkey pepperoni slices see savings
- 1 tablespoon grated Parmesan cheese see savings
- 2 slices mozzarella cheese, cut in half (1 1/2 ounces) see savings
Tomato Tart w fresh tomatos
By pattie_d
Recipe courtesy Truffles and Triffles, Orlando, Florida
- 1 store-bought or homemade dough for tart shell
- 8 to 10 ounces mozzarella cheese, shredded
- 2 tablespoons chopped fresh basil, plus extra for garnish
- 4 to 6 plum tomatoes, sliced 1/4-inch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- Basil, chopped for garnish
Spitfire Shrimp
By pattie_d
Recipe courtesy Rachael Ray
- 1 lime, juiced
- 2 ounces (1/4 cup) hot cayenne pepper sauce
- 1 tablespoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon crab boil seasoning
- 4 cloves garlic, crushed and chopped
- 2 shallots, chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter, cut into pieces
- 2 pounds jumbo shrimp peeled and de-veined*
- 12 to 15 blades fresh chives, chopped, for garnish
Mediterranean Poached Fish Recipe
By pattie_d
easy poached fish
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1/2 sweet red pepper, cored, seeded and chopped
- 2 clove garlic, chopped
- 1 can (14-1/2 ounces) stewed tomatoes
- 1/2 cup white wine or water
- 1 tablespoon capers
- 12 pitted kalamata olives, cut in half
- Zest and juice of 1 lemon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 fillets (5 to 6 ounces each), such as tilapia, flounder or catfish
Daphne Oz's Sigara Borek
By pattie_d
3 sheets Phyllo Dough Thaw Phyllo dough
- 3 sheets Phyllo Dough
- 1/4 bunch Parsley chopped
- 1/4 bunch Dill chopped
- 1/4 pound Carrots shredded
- 2 Eggs
- 1/4 pound Feta Cheese
- Canola Oil
Brown Rice Pilaf
By pattie_d
In a medium saucepan stir together the water and bouillon granules
- Time: 25 minutes
- 1 cup water
- 1 teaspoon instant chicken bouillon granules
- 1 cup sliced fresh mushrooms
- 3/4 cup quick-cooking brown rice
- 1/2 cup shredded carrot
- 3/4 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
- Dash pepper
- 1/4 cup thinly sliced green onions
- 1 tablespoon snipped fresh parsley
- Fresh marjoram (optional)
Seared Prawns with Lime with Mint and Cilantro Chutney
By pattie_d
Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside
- 8 large prawns, peeled and deveined
- 2 tablespoons grapeseed oil
- 1 tablespoon grated fresh garlic
- 1 teaspoon fenugreek leaves
- 1 teaspoon Spanish paprika
- 1 teaspoon cumin seeds
- 1/4 teaspoon cardamom seeds
- 1 tablespoon fresh lime juice
- Mint and Cilantro Chutney, recipe follows
- Special equipment: 8 metal or wooden skewers that have been soaked in water
- Mint and Cilantro Chutney
- 2 cups washed mint leaves
- 1 small chile pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon garam masala
- 1 teaspoon salt
- 1/2 cup water
- 2 tablespoons tamarind water*
- Can be found at specialty Asian and Indian markets.
*Roasted Vegetable Terrine with French Ham and Saucisson
By pattie_d
Recipe courtesy Emeril Lagasse, 2007 Saucisson is pork sausage, can use salami sliced very thin
- 1/2 cup olive oil, divided
- 1 (1-pound) globe eggplant, stem and bottom end trimmed, cut lengthwise into 1/4-inch slices
- 1 pound zucchini, stems and bottom ends trimmed, cut lengthwise into 1/4-inch slices
- 1 1/2 pounds yellow squash, stems and bottom ends trimmed, cut lengthwise into 1/4-inch slices
- Salt
- Freshly ground black pepper
- 2 tablespoons freshly chopped thyme leaves
- 10 ounces goat cheese
- 2 tablespoons freshly chopped chervil leaves
- 2 tablespoons freshly minced parsley leaves
- 4 tablespoons extra-virgin olive oil
- 1/2 pound French ham, sliced between 1/8 and 1/4-inch
- 1/3 pound saucisson (a type of pork sausage)
- 1/3 pound peppered French salami
- 2 large red bell peppers (about 1 pound), roasted, with cores, seeds and skins removed
- 2 large yellow bell peppers (about 1 pound), roasted, with cores, seeds and skins removed
- 1 recipe Sun-Dried Tomato Sauce, recipe follows
- Baguette, as an accompaniment
- 1 cup tightly packed sun-dried tomatoes (not oil-packed), reconstituted in hot water and drained
- 1 teaspoon balsamic vinegar
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground black pepper
- 1 1/4 cups extra-virgin olive oil
- 1/2 cup roughly chopped pitted nicoise olives
Chicken Crisp Orange-Spring Rolls
By pattie_d
Crisp orange-chicken spring rolls are served with sweet-and-sour chile sauce
- FOR THE SPRING ROLLS
- 1 small fresh red chili pepper, minced
- 3 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 tablespoon cooking wine
- 3 tablespoons orange juice
- 1 tablespoon low-sodium soy sauce
- 1/2 pound skinless chicken breast, sliced into thin strips
- 1 tablespoon canola oil
- 1 large apple, peeled, cored, and cut into thin strips
- 4 green onions, green part only, cut into short, thin slivers
- 1 small red bell pepper, seeded and cut into thin strips
- 1 tablespoon seasoned rice vinegar
- 1 1/2 teaspoons sesame oil
- 12 8-inch-round, dried rice-paper wrappers
- 1 head Boston or Bibb lettuce, leaves separated and washed
- FOR THE SWEET-AND-SOUR CHILE SAUCE
- 1 stalk lemongrass
- 1 fresh red chile, seeded and minced
- 2 teaspoons brown sugar
- 3 tablespoons fish sauce
- 1/4 cup fresh lime juice
Collard Greens
By pattie_d
Recipe courtesy Paula Deen
- 1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
- 1 tablespoon House seasoning, recipe follows
- 1 tablespoon seasoned salt
- 1 tablespoon hot red pepper sauce
- 1 large bunch collard greens
- 1 tablespoon butter
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder