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Recipes
Pesto with Penne and Ricotta and Honey
By pattie_d
Bring a pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt
- 1 pound whole wheat penne rigate pasta
- 1/3 cup walnut pieces (a generous handful)
- 1 cup packed spinach or baby spinach leaves
- 1/2 cup packed arugula leaves
- 1/3 cup chopped flat-leaf parsley (a generous handful)
- 1 clove garlic, smashed and peeled
- Pepper
- 1/3 cup extra virgin olive oil (EVOO)
- 2/3 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls)
- 1 cup ricotta cheese
- 1 tablespoon honey
Date and Gorgonzola Pinwheels over Greens
By pattie_d
Directions Heat the oven to 400°F
- 1 egg
- 1 tsp. water
- 1 cup chopped pitted date
- 1 tbsp. balsamic vinegar
- 10 slices thick-cut bacon
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)
- Mixed salad greens
Awesome Mini Spinach Quiche Bites
By pattie_d
These are wonderful to serve as an appetizer and I have done so many times at my get togethers, everone loves these...
- 2 frozen 9-inch pie shells (thawed)
- 3 slices bacon
- 1/4 cup chopped green onion
- 2 eggs
- 1/2 cup half-and-half cream
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 (9 ounce) package frozen spinach, thawed and well drained (use your hands to squeeze out any extra moisture)
Farm Apple Pan Pie Recipe
By pattie_d
Directions In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture ...
- EGG YOLK PASTRY:
- 5 cups all-purpose flour
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1-1/2 cups shortening
- 2 egg yolks, lightly beaten
- 3/4 cup cold water
- FILLING:
- 5 pounds tart apples, peeled and thinly sliced
- 4 teaspoons lemon juice
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Milk
- Additional sugar
Cucumber Salad
By pattie_d
In a large bowl, mix the cucumbers and salt and set aside at room temperature for 1 hour
- 3 medium cucumbers (about 2 1/4 pounds), peeled, halved lengthwise, and thinly sliced
- 2 tablespoons kosher salt
- 1/4 cup plus 2 tablespoons sour cream
- 3 tablespoons chopped fresh dill
- 1 tablespoon white distilled vinegar
- Pinch of cayenne pepper
- Freshly ground black pepper
- Copyright 2001 Television Food Network, G.P. All rights reserved
Two Bean Chilli with Onions
By pattie_d
Heat a large saucepan over medium-high heat
- 2 teaspoons canola or olive oil
- 1 large white onion, chopped
- 2 teaspoons dried oregano leaves, preferably Mexican
- One -half cup salsa, preferably guajillo chile salsa, such as Frontera Foods brand
- 1 can (15 - 16 ounces) black or kidney beans, rinsed and drained
- 1 can (15 - 16 ounces) pinto beans, rinsed and drained
- 2 cans (14.5 ounces each) diced tomatoes or diced tomatoes with green chiles, undrained
- 1 ripe medium avocado, peeled, seeded and diced
- One -quarter cup cilantro
Molasses Cookies
By pattie_d
Classic molasses cookies get an allergen-friendly twist: These babies are dairy- and egg-free
- 3/4 cup dairy-free shortening
- 1 cup packed light-brown sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup molasses
- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 cup granulated sugar, for coating
Moussaka
By pattie_d
Drain yogurt in a cheesecloth-lined sieve until thickened, 2 hours or overnight
- 2 2 2 cups plain nonfat yogurt
- 1 1 1 pound ground turkey
- 1 1 1/4-inch yellow onion, cut into 1/4-inch dice
- 1 1 1 clove garlic, minced
- 1 1 1 teaspoon ground cinnamon
- 1 1 1 teaspoon coarse salt, plus more for eggplant
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon freshly ground pepper
- 28-ounce 28-ounce can One 28-ounce can whole peeled tomatoes, coarsely chopped
- 1/4 1/4 1/4 cup tomato paste
- 1/4 1/4 1/4 cup chopped fresh oregano
- 1/2 1/2 1/2 cup chopped fresh flat-leaf parsley
- 2 2 2 medium eggplants (about 2 pounds)
- 1/4 1/4 1/4 cup (1 ounce) grated Parmesan cheese
- 1 1 1 large egg plus 1 large egg white
- Olive-oil cooking spray
Fried Cheese (Saganaki)
By pattie_d
Cut the cheese into slices 1/2 inch thick, about 3 inches long and 2 inches wide
- 1/2 1/2 1/2 lb kefalotiri or kasseri cheese
- 1/4 1/4 About 1/4 cup all-purpose flour
- 1 1 1 teaspoon freshly ground pepper
- olive oil for frying
- 1 1 1 tablespoon dried oregano
- 2 2 2 tablespoons fresh lemon juice, plus lemon wedges for serving
Thai Fruit Salad
By pattie_d
In a large bowl, add the coconut milk, honey, hot sauce, scallions and lime zest and juice
- 1/4 cup light coconut milk
- 1 teaspoon honey
- 1 teaspoon Thai hot sauce, such as Sriracha
- 2 scallions, thinly sliced
- 1 lime, zested and juiced
- 1 tablespoon sesame oil
- Sea salt and freshly ground black pepper
- 2 cups diced mango
- 2 cups diced pineapple
- 2 tablespoons unsalted peanuts