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Recipes
Chicken Noodle Casserole Recipe
By pattie_d
Cook noodles according to package directions; drain
- TOPPING:
- 1 package (16 ounces) egg noodles
- 1 medium sweet red pepper, chopped
- 1 large onion, chopped
- 1 celery rib, chopped
- 1/4 cup butter, cubed
- 2 garlic cloves, minced
- 1-1/2 cups sliced fresh mushrooms
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 3 cups half-and-half cream
- 2 packages (8 ounces each) cream cheese, cubed
- 12 cups cubed cooked chicken
- 1 to 1-1/2 teaspoons salt
- 1 cup finely crushed cornflakes
- 2 tablespoons butter, melted
- 1 tablespoon canola oil
- 3 tablespoons minced fresh parsley
- 1/2 teaspoon paprika
Mario Batali's Eggplant Parm Stacks
By pattie_d
Preheat oven to 375 degrees F
- 2 large purple eggplants (sliced in 1 inch rounds)
- 1 head of garlic cloves (peeled and thinly sliced)
- 1 cup basil leaves
- 2 cup Mario's classic tomato sauce
- 1.5 balls of mozzarella (sliced into 1/4 in rounds)
- 1/4 cup bread crumbs
- 1 tablespoons chili flake
- 2 teaspoons fresh thyme
- 1/4 cup extra virgin olive oil (plus 1/4 cup)
- salt and pepper to taste
Crab Dip - Recipe.com
By pattie_d
Standard crab dip gets perked up with fresh dill, lemon juice, and hot sauce
- 1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
- 1/2 cup mayonnaise or salad dressing
- 1/2 cup dairy sour cream
- 2 tablespoons finely chopped red onion or green onion
- 1 tablespoon snipped fresh dillweed or 1 teaspoon dried dill-weed
- 1 teaspoon finely shredded lemon peel or lime peel
- 1 teaspoon lemon juice or lime juice
- Several dashes bottled hot pepper sauce
- Dash cayenne pepper (optional)
- Salt and black pepper
- Finely chopped red or green onion (optional)
- Assorted crackers and/or vegetable dippers
Broccoli, Mushroom, and Cheese Breakfast Strata
By pattie_d
, Ellie Krieger 2006, All rights reserved
- 4 teaspoons olive oil
- 1 large onion, diced (about 2 cups)
- 3 garlic cloves, minced
- 3 cups (8 ounces) sliced mushrooms
- Cooking spray
- 1 whole wheat baguette, crusts removed, cubed (about 5 cups)
- 8 eggs and 8 egg whites
- 2 cups lowfat milk
- 1 tablespoon Dijon mustard
- 10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
- 1-ounce (1/3 cup) grated Parmesan
- 4-ounce (1 cup) part-skim mozzarella cheese
- 1/2 cup thinly sliced sun-dried tomatoes, reconstituted
- 1 tablespoon minced fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly 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
Orange or Pineapple Sorbet
By pattie_d
When making sorbet, you can use fresh puree, fresh juice, or commercially prepared frozen puree
- For the simple syrup
- 2 cups sugar
- 1 cup water
- 2 cups orange juice, if making orange sorbet
- 2 cups pineapple juice, if making pineapple sorbet
Peanut, Orange and Carrot Salad
By pattie_d
In a medium microwaveable bowl, microwave the peanut butter for about 10 seconds to soften
- 1/4 cup peanut butter
- 3 tablespoons Tamari (dark soy sauce)
- Juice of 1 orange
- One 1-inch piece ginger, peeled and grated
- One 1-pound bag shredded carrots
- 4 scallions, thinly sliced (for people's portions only)
- 1/4 cup chopped peanuts
- Salt and pepper
BLT Wonton Crunchies
By pattie_d
Preheat the oven to 350 degrees F
- 6 slices center-cut bacon or turkey bacon
- 12 small square wonton wrappers*
- 1/4 cup fat-free mayonnaise
- 3 tablespoons Hellmann's/Best Foods Dijonnaise
- Dash garlic powder
- Dash salt
- Dash black pepper
- 3 large plum tomatoes, chopped
- 2 cups finely chopped romaine or iceberg lettuce
- Often stocked with the tofu in the refrigerated section of the supermarket.
Scallop Scampi with Peppers
By pattie_d
Cut any larger scallops in half so all the pieces are about the same thickness
- 1 1 1 pound dry sea scallops (see Note), patted dry
- 2 2 2 tablespoons peanut oil or canola oil, divided
- 1 1 1 tablespoon minced garlic
- 1/2 1/2 1/2 teaspoon crushed red pepper
- 2 2 1/4-by-2-inch medium bell peppers (mixed colors, if desired), cut into 1/4-by-2-inch strips
- 1 1 1 tablespoon capers, rinsed
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon freshly ground pepper
- 3 3 3 tablespoons dry white wine
Butternut Squash Tamales
By pattie_d
From the Food Network Kitchens
- 16 About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft)
- 2 cups diced butternut squash
- 3 cups vegetable broth
- 1/2 cup chopped scallion, (white and green) 1 bunch or 6 scallions
- 1 tablespoon canned chipotle en adobo sauce (chiles for filling)
- 2 cloves garlic, minced
- 2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 3 cups masa harina, preferably Columbian such as Pan Harina,
- 3/4 cup extra-virgin olive oil
- 1/2 cup vegetable oil
- 2 tablespoons extra-virgin olive oil
- 1 small bunch scallions, (white and green) finely chopped, about 1/2 cup
- 4 cloves garlic, minced
- 2 chipotle chiles in adobo, sliced
- 1 teaspoon ground cumin
- 2 teaspoon kosher salt
- 1/2 cup Spanish olives with pimentos, chopped
- 1/2 cup golden raisins
- 1/4 cup capers
- 1 cup vegetable broth
- 1 scant teaspoon finely grated orange zest
- 1/2 cup chopped fresh cilantro
- Hot sauce for serving, optional