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Recipes
Teriyaki Chicken with Pickled Cucumbers
By pattie_d
Recipe courtesy Bobby Flay
- 2 cups mirin
- 1 cup sake
- 1 cup soy sauce
- 1 cup pineapple juice
- 6 tablespoons sugar or honey, plus 1 tablespoon
- 1 (3 to 4-inch) piece fresh ginger, cut into coins
- 3/4 cup rice vinegar
- Pinch red pepper flakes
- 1/2 teaspoon salt plus extra salt and freshly ground black pepper, for seasoning
- 2 English cucumbers, sliced 1/4-inch thick
- 4 bone-in chicken breasts
- 4 drumsticks
- 4 chicken thighs
Pork Pulled Sandwiches
By pattie_d
1. In a small bowl, stir together 1 tablespoon of the sugar, the paprika, chili powder, cumin and pepper; set aside
- 2-1/2 tablespoons dark-brown sugar
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 boneless pork butt or shoulder (about 2-1/2 pounds), trimmed
- 1 cup low-sodium chicken broth
- 2 tablespoons cider vinegar
- 2 tablespoons ketchup
- 6 hamburger buns
Stuffed Peppers
By pattie_d
Preheat the oven to 425 degrees F
- 2 potatoes, boiled and then mashed
- 1 cup spinach, chopped
- 1 cup cooked brown rice
- 2 tablespoons grated ginger
- 1 tablespoon garam masala
- Pinch red chile flakes
- 1 teaspoon pomegranate powder
- 1 teaspoon salt
- 3 peppers, red, yellow or green
Sausage and Eggplant-Stuffed Shells in a Tomato-Basil Cream Sauce
By pattie_d
Recipe courtesy Emeril Lagasse, 2004
- 2 tablespoons olive oil
- 3/4 pound sweet Italian sausage, casings removed
- 2 cups chopped onion
- 1 large eggplant, cut into 1/2-inch cubes (about 7 cups cubed)
- 1 1/2 teaspoons salt
- 3/4 teaspoon crushed red pepper
- 2 tablespoons minced garlic
- 1/2 cup ricotta or mascarpone cheese
- 12 ounces fresh spinach, blanched, squeezed dry, and chopped (about 2/3 cup chopped)
- 1 cup freshly grated Parmesan
- 1/4 teaspoon sugar
- 1/2 (12-ounce) package jumbo pasta shells (about 18 shells)
- 2 cups Italian crushed tomatoes
- 3 cups heavy cream
- 1/4 cup finely chopped fresh basil leaves
- 4 ounces coarsely grated fontina cheese
Curry Rubbed Salmon with Napa Slaw
By pattie_d
Broiling makes the salmon golden brown without adding fat
- 1 cup brown basmati rice
- Coarse salt and ground pepper
- 1 pound Napa cabbage (1/2 head), thinly sliced crosswise
- 1 pound carrots, coarsely grated
- 1/2 cup fresh mint leaves
- 1/4 cup fresh lime juice, plus lime wedges for serving
- 2 tablespoons grapeseed oil
- 4 salmon filets (6 ounces each)
- 2 teaspoons curry powder
Pooch Pon Toast Points
By pattie_d
In a deep, medium skillet, bring the chicken broth and 1 cup water to a boil
- 2 cups chicken broth
- 1 fresh or dried bay leaf
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- A few flat leaf parsley stems
- 1 pound skinless, boneless chicken thighs, cut into 2-inch pieces
- 1 carrot, peeled and thinly sliced
- 6-8 slices whole grain bread, toasted, lightly buttered and cut into triangles
Shredded Pork Summer Rolls
By pattie_d
For the rolls: Fill a round cake pan or pie plate with hot water
- Hot water
- 16 rice paper wrappers
- 1 cup Slow Cooker Shredded Pork, recipe follows
- 1 cup cooked rice vermicelli, chopped
- 1/4 English cucumber, seeded and thinly sliced into matchsticks
- 1/2 red bell pepper, seeded and thinly sliced into matchsticks
- 1/2 carrot, shredded or cut into matchsticks
- 2 scallions, sliced thinly on the bias
- 32 fresh Thai basil leaves
- 32 fresh cilantro sprigs
- 16 fresh mint leaves
- 3 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon peeled and grated ginger
- 1 teaspoon sugar
Banana Walnut Bread
By pattie_d
From Food Network Kitchens 5 Stars
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
- 1 cup sugar
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnut pieces
- Copyright 2001 Television Food Network, G.P. All rights reserved.
Roasted Butternut Squash Soup
By pattie_d
Preparation 5 Read full directions on AllRecipes
- 2 tbsps butter
- 2 cups winter squash (raw, butternut hubbard acorn)
- salt
- pepper
- 2 tbsps extra-virgin olive oil
- 12 cup diced onion
- 14 cup celery (diced)
- 14 cup carrot (diced)
- 1 cinnamon stick
- sea salt
- freshly ground pepper
- 32 ozs chicken broth (carton progresso)
- 12 tsp coriander (ground toasted, optional)
- winter squash (roasted)
- 12 cup half and half (desired optional)
- 2 tbsps pumpkin seeds (toasted)
- 12 cup bread crumbs (progresso plain panko crispy, toasted light brown in saute pan over medium heat)
Shrimp Scampi
By pattie_d
From Food Network Kitchens
- 1 1/2 pound jumbo shrimp, shelled and deveined
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1/4 cup dry white vermouth
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons finely chopped flat-leaf parsley leaves
- 1/4 teaspoon grated lemon zest
- Copyright 2001 Television Food Network, G.P. All rights reserved