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Recipes
Squash Blossoms Stuffed
By pattie_d
Add the mushrooms and shallot in food processor and chop until a uniform small dice is achieved
- 1 1/2 cups mixed fresh mushrooms, stemmed and chopped (recommended: cremini, oyster, button, beach)
- 1 shallot, chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch Creole seasoning
- 1/4 cup fresh bread crumbs
- 2 tablespoons goat cheese
- Basil pesto and Parmesan-Reggiano, for serving
Butternut Squash Tortellini with Brown Butter Sauce
By pattie_d
Recipe courtesy Giada De Laurentiis
- 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
- 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1 1/2 teaspoon herbs de Provence
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 large shallots, chopped (about 1/2 cup)
- 2 garlic cloves, chopped
- 1 cup whole milk ricotta cheese
- 4 small amaretti cookies, crushed (about 1/3 cup)
- 1/4 teaspoon ground nutmeg
- 1 package small wonton wrappers
- 3/4 cup butter (1 1/2 sticks)
- 2 tablespoons torn fresh sage leaves
- 1/2 cup toasted walnuts, chopped
- 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup grated Parmesan cheese
wholeliving
By pattie_d
Directions Remove a thin slice from the top and bottom of 2 grapefruits, and discard
- 3 Ruby Red grapefruits
- 3 to 4 tablespoons light brown sugar
- 1/4 to 1/2 teaspoon red pepper flakes
- 4 skinless salmon fillets, (about 6 ounces each)
Apple Strudel
By pattie_d
Your family will enjoy the homemade taste and old-fashioned goodness of this delectable apple strudel
- 1 egg
- 1 tbsp. water
- 2 tbsp. granulated sugar
- 1 tbsp. all-purpose flour
- 1/4 tsp. ground cinnamon
- 2 large Granny Smith apples, peeled, cored and thinly sliced
- 2 tbsp. raisins
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- Confectioners' sugar (optional)
Italian Sausage, Spinach, and Ricotta Cannelloni
By pattie_d
In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 8 ounces sweet Italian sausage, casings removed or bulk sausage meat
- 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (15-ounce) container ricotta cheese
- 1 1/2 cups plus 1/2 cup freshly grated Parmesan cheese
- 3 large eggs
- Salt and freshly ground black pepper
- Fresh Pasta Dough, rolled out and cut into 6 by-7-inch rectangles, recipe follows
- 4 cups Simple Tomato Sauce, recipe follows
- Fresh basil, for garnish
Hungry Girl Spaghetti Tacos
By pattie_d
Break pasta in half and prepare per package instructions, about 7 minutes
- c4 ounces uncooked whole-wheat spaghetti (half an 8-ounce box or 1/4th of a 1-pound box)
- 2 cups frozen ground-beef-style soy crumbles (recommended brand: Morningstar Farms)
- 2 cups canned crushed tomatoes
- 1/2 tablespoon taco seasoning mix
- 12 corn taco shells (flat-bottomed shells, if available)
- 1 1/2 cup shredded fat-free Cheddar cheese
- 2/3 cup chopped onion
- 1 cup shredded lettuce
Pineapple Upside-Down Cakes
By pattie_d
Once cooled, individual pineapple upside-down cakes can be immediately turned out onto pretty dessert plates for se...
- 1/4 cup sugar, plus 1 teaspoon for sprinkling
- Four 1/4-inch-thick slices fresh pineapple, peeled and cored
- 1/2 cup sifted cake flour
- 1/2 teaspoon baking powder
- Pinch of kosher salt
- 2 tablespoons vegetable oil
- 3 tablespoons frozen pineapple juice concentrate, at room temperature
- 2 large egg whites
- 1 tablespoon sifted confectioners' sugar
- 1/4 teaspoon pure vanilla extract
Old Fashioned Chicken Soup
By pattie_d
Recipe Courtesy of Cathy Lowe
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 stalks celery, sliced
- 6 cups water
- 1 chicken, quartered
- 1/4 cup chopped parsley
- 1 cup small egg noodles
- Salt
- Pepper
Crab Cakes - Ina
By pattie_d
The Barefoot Contessa Cookbook this recipe will also make 26 mini crab cakes
- For frying:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3/4 cup small diced red onion (1 small onion)
- 1 1/2 cups small diced celery (4 stalks)
- 1/2 cup small diced red bell pepper (1 small pepper)
- 1/2 cup small diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound lump crabmeat, drained and picked to remove shells
- 1/2 cup plain dry bread crumbs
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
Eggplant & Parmesan Baked
By pattie_d
The eggplant slices are baked, not fried, in this eggplant Parmesan
- Olive oil, for baking sheets
- 2 large eggs
- 3/4 cup plain dry breadcrumbs
- 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Coarse salt and ground pepper
- 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
- 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
- 1 1/2 cups shredded mozzarella