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Recipes
Baja Fish Tacos
By pattie_d
Makeovers Add to My Recipes Directions In a medium bowl, toss the cabbage, cilantro, 1/4 cup salsa and salt to t...
- 2 cups shredded red cabbage
- 1/4 cup coarsely chopped cilantro
- 1/4 cup plus 3 tablespoons red salsa
- Salt
- 1/3 cup sour cream
- 2 cups cornmeal
- 3 large eggs
- 1 pound cod, cut crosswise into 1/2-inch-thick slices
- Vegetable oil, for frying
- 8 6 inches soft corn tortillas
Baked Coconut Shrimp
By pattie_d
Delish! Not fried
- Nonstick cooking spray
- 1 teaspoon curry powder
- Pinch crushed red pepper flakes
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 orange, zested and juiced
- 1/2 cup flaked unsweetened coconut
- 6 tablespoons plain panko breadcrumbs
- 3 tablespoons all-purpose flour
- 2 large egg whites
- 1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry
- Salt and freshly ground black pepper
Honey Ricotta Turnovers
By pattie_d
Directions Preheat oven to 350
- 3 tablespoons sugar
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon lemon or orange zest (optional)
- 1 large egg
- Coarse salt
- 1/4 cup ( 1/2 stick) unsalted butter
- 2 tablespoons honey, plus more for serving
Sweet and Sour Fish Fillets
By pattie_d
Directions Directions Bring a wok or large pot filled halfway with water to a boil and reduce to a simmer
- Fish:
- 4 tablespoons pineapple or orange juice
- 1 pound cod fillets, cut into 2-inch chunks
- Sea salt and freshly ground white pepper
- Sauce:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon peeled and grated ginger
- 1 red pepper, cut into 1/2-inch chunks
- 1 yellow onion, cut into 1/2-inch chunks
- One 8-ounce can pineapple chunks in juice
- 2 tablespoons rice vinegar
- 2 tablespoons light soy sauce
- 1 teaspoon brown sugar
- 1 heaping tablespoon cornstarch
- 1 scallion, sliced, for garnish
- Serving suggestion: steamed rice
- Special equipment: bamboo steamer basket
Cornmeal-Fried Onion Rings-Ina Gartin
By pattie_d
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 large Spanish onions (or 3 yellow onions)
- 2 cups buttermilk
- Kosher salt and freshly ground black pepper
- 1 1/2 cups all-purpose flour
- 1/4 cup (medium) yellow cornmeal
- 1 quart vegetable oil
Baked Artichoke Dip with Winter Crudités
By pattie_d
A generous amount of lemon zest keeps the flavors clean in this version of the classic party dip
- 3 cans (14 ounces each) artichoke hearts in water
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 2 teaspoons coarse salt
- Freshly ground black pepper, to taste
- 1/8 teaspoon cayenne pepper
- 1 cup grated Parmesan cheese (3 ounces)
- 1 cup grated pecorino cheese (3 ounces)
- 1 large onion, finely chopped
- 1 tablespoon fresh thyme leaves, chopped, plus leaves for garnish
- 3 garlic cloves, minced
- 1 1/2 teaspoons finely grated lemon zest
- 1/4 cup fresh breadcrumbs
- Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving
Shrimp Cocktail with Tomatillo-Horseradish Sauce
By pattie_d
Recipe courtesy Bobby Flay
- 2 tablespoons kosher salt
- 1 tablespoon coriander seeds
- 2 teaspoons whole black peppercorns
- 2 lemons, quartered
- 1 1/2 pounds large shrimp, peeled and deveined
- Tomatillo-Horseradish Sauce, recipe follows
- 12 tomatillos, husked, washed, and cut in 1/2
- 1 large red onion, coarsely chopped
- 4 cloves garlic, chopped
- 2 jalapeno peppers, chopped
- 2 tablespoons canola oil
- Salt and freshly ground pepper
- 3 tablespoons white wine vinegar
- 2 to 3 tablespoons honey
- 1/4 cup prepared horseradish, drained
- 1/2 cup chopped cilantro leaves
Cinnamon-Caramel Cupcakes Recipe
By pattie_d
Pipe chocolate frosting atop caramel cakes for a sweet treat
- Caramel:
- 1/2 cup plus 1/4 cup water
- 1 1/2 cups sugar
- Batter:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 eggs
- 2/3 cup sour cream
- Frosting:
- 6 ounces unsweetened chocolate, broken up
- 6 tablespoons unsalted butter
- 2/3 cup reserved Caramel
- 4 cups confectioners sugar, sifted
- 1/2 cup milk
Gorgonzola Phyllo Cups Recipe
By pattie_d
Place tart shells on a baking pan
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
- 1-1/3 cups crumbled Gorgonzola cheese
- 1/2 cup chopped tart apple
- 1/3 cup dried cranberries
- 1/3 cup chopped Diamond of California® Walnuts
Herbed Zucchini Soup
By pattie_d
Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat
- 3 cups reduced-sodium chicken broth
- 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
- 1 tablespoon chopped fresh tarragon, or dill or 1 teaspoon dried
- 3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper