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Recipes
Caramelized-Apple Spice Cake
By pattie_d
Apples caramelized in butter and an array of fall spices lend a unique character to this exceptionally moist cake, ...
- 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature, plus more for pans
- 1 vanilla bean, halved lengthwise
- 2 pounds Granny Smith apples, peeled, cored, and grated on the large holes of a box grater (4 cups)
- 1/2 cup apple cider
- 2 1/2 cups granulated sugar
- 3 3/4 cups all-purpose flour, plus more for dusting
- 2 1/2 teaspoons baking powder
- 2 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup packed dark-brown sugar
- 4 large eggs, room temperature
- 1/2 cup sour cream
- 1 1/4 cups pecan halves (5 ounces), toasted dark and finely ground in a food processor
- Brown Sugar Swiss Meringue Buttercream
- Gold Marzipan Pumpkins, Leaves, and Acorns
Guava Paste Squares | BigOven
By pattie_d
1. cook two sheets of puff pastry (follow a recipe or instructions on the box) and let cool for about 5 to 10 minut...
- Puff pastry; (2 levels)
- 1 can Guava paste
Tuna Bean Salad
By pattie_d
1. Stir together the chickpeas, kidney beans, green beans, onions, peppadews, brine, 1 tablespoon lemon juice and t...
- One 15-ounce can chickpeas, rinsed and drained
- One 15-ounce can red kidney beans, rinsed and drained
- 6 ounces green beans, trimmed and sliced into 1/4-inch rounds
- 1/2 medium onion, finely chopped (about 1/2 cup)
- 12 sweet piquante peppers, such as Peppadews, chopped, plus 2 tablespoons brine
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup plain yogurt
- 1/4 cup tahini
- 1 large head red leaf lettuce, chopped (about 12 ounces)
- Two 5-ounce cans white albacore tuna in oil, drained
- 1/2 teaspoon smoked paprika
Plantain Fritters (Aranitas)
By pattie_d
Heat 2-inches of oil to 350 degrees F in a heavy skillet or deep pot over medium-high heat
- Vegetable oil, for frying
- 4 garlic cloves
- Pinch kosher salt, plus more for seasoning
- 3 green plantains, peeled and grated on the large holes of a box grater
- Freshly ground black pepper
- 1/4 cup freshly chopped cilantro leaves
Pork Cutlets Empanizado with Mango-Rum Chutney
By pattie_d
To make the pork marinade, combine the onion, garlic, orange juice, lime juice, and salt in a resealable gallon-siz...
- 1 yellow onion, coarsely chopped
- 4 garlic cloves, finely minced
- 1/2 cup orange juice
- 2 limes, juiced
- 1 teaspoon coarse salt
- 8 thin pork loin cutlets
- Chutney
- 3/4 cup white vinegar
- 1/4 cup spiced rum
- 1/2 cup golden raisins
- 1/2 cup dark brown sugar
- 1 red onion, chopped
- 1/2 yellow bell pepper, seeded, ribbed, and chopped
- 1 (2-inch) piece ginger, peeled and grated
- 1 garlic clove, grated
- 1 teaspoon ground allspice
- 2 large mangoes, peeled, seeded and cubed
- 1 Granny Smith apple, peeled, halved, cored, and cubed
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups dry plain bread crumbs
- 1/4 cup vegetable oil
Makeover Cheesecake Bars Recipe
By pattie_d
Directions In a small bowl, combine the flour, walnuts and brown sugar blend; cut in butter until crumbly
- FILLING:
- Ingredients
- 1 cup all-purpose flour
- 1/2 cup ground walnuts
- 3 tablespoons brown sugar blend
- 1/4 cup cold butter
- 4 ounces reduced-fat cream cheese
- 4 ounces fat-free cream cheese
- 1/3 cup sugar
- 2 teaspoons all-purpose flour
- 1/4 cup egg substitute
- 2 tablespoons fat-free milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Kansas City Sticky Ribs
By pattie_d
- to to Make Tender Ribs
- to 30 Up: During the last hour of barbecuing, wrap the ribs tightly in the foil to keep them from drying out. After removing the ribs from the grill, let them rest for 30 minutes, still wrapped.
- Cover with Foil: Barbecuing the ribs for hours on end wont guarantee super-tender meat. Fortunately, you can trap steam and make the ribs tender by covering them with sheets of aluminum foil.
- Kansas City Sticky Ribs on a Gas Grill
- 4 to 6 6
- 3 3 tablespoons 3 tablespoons paprika
- 2 2 tablespoons 2 tablespoons light brown sugar
- 1 1 tablespoon 1 tablespoon ground black pepper
- 1 1 tablespoon 1 tablespoon table salt
- 1/4 1/4 teaspoon 1/4 teaspoon cayenne pepper
- 2 2 full 1) racks pork spareribs, preferably St. Louis cut, trimmed of any large pieces of excess fat, membrane removed, and patted dry (see photo 1)
- 2 2 cups 2 cups wood chips
- 2 2 cups 2 cups barbecue sauce(see related recipe)
Black Bean Soup
By pattie_d
From Food Network Kitchens
- 1 pound black beans, picked over, rinsed and drained
- 2 tablespoons unsalted butter or oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 3 cloves minced garlic
- 1 teaspoon minced fresh thyme
- 2 large smoked ham hocks, about 1-1/2 pounds
- 9 cups water or homemade chicken stock
- Kosher salt and freshly ground pepper
- 1/2 cup dry sherry
- Optional serving garnishes: Sour cream or creme fraiche, finely chopped hard cooked egg, or 1 minced scallion
- Copyright 2001 Television Food Network, G.P. All rights reserved
Berry Sorbet
By pattie_d
Use any combination of blueberries; currants; and red, black, or white raspberries to give this sorbet its varied, ...
- 4 cups (1 1/4 pounds) raspberries (red, black, or white) or blueberries
- 1 cup Simple Syrup
- (1 cup of sugar to 1 cup of water. Bring to boil, stirring until sugar is melted. BE CAREFUL...LIQUID IS VERY HOT!)
Apple Strudel
By pattie_d
Preheat oven to 350 degrees F
- Recipe courtesy Robert Bleifer
- Prep Time:15 minInactive Prep Time:--Cook Time:45 min
- 2 tablespoons dark rum
- 1/2 cup raisins
- 2 to 3 Granny Smith apples, peeled, cored, halved, and sliced 1/8-inch thick
- 1/2 lemon, juiced
- 1 teaspoon cinnamon
- 1/2 cup sugar, plus 1/4 cup, for sprinkling
- 5 sheets phyllo dough
- 2 egg whites
- 2 teaspoons extra-virgin olive oil
- 1/4 cup panko bread crumbs
- 1/4 cup chopped almonds
- Cinnamon, for garnish
- Powdered sugar, for garnish
- Caramel sauce, for garnish (store-bought)