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Recipes
Pickled Cucumbers and Red Onion
By pattie_d
Recipe courtesy Tyler Florence
- 1 hothouse seedless cucumber
- 1/2 small red onion
- 2 tablespoons fresh picked dill sprigs
- 1 1/2 cups white vinegar
- 1 cup sugar
- 5 to 6 allspice berries
- 1/4 teaspoon kosher salt
Pumpkin-Filled Crescent Rolls Recipe
By pattie_d
Can use other fillings, I
- FILLING:
- 4 teaspoons active dry yeast
- 1/4 cup warm 2% milk (110° to 115°)
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup butter, cubed
- 1/2 cup shortening
- 1 cup (8 ounces) sour cream
- 4 egg yolks
- 2 teaspoons grated lemon peel
- 3/4 cup canned pumpkin
- 1/3 cup sugar
- 1-1/2 teaspoons pumpkin pie spice
Fettuccine Alfredo
By pattie_d
Bring a large saucepan of water to a boil
- 3/4 cup vegetable broth, or reduced-sodium chicken broth (see Tips for Two)
- 4 large cloves garlic, peeled
- 4 ounces whole-wheat fettuccine
- 1 small zucchini, cut into matchsticks
- 2 teaspoons cornstarch, mixed with 1 tablespoon water
- 2 tablespoons reduced-fat sour cream
- Pinch of freshly grated nutmeg
- 1/8 teaspoon freshly ground pepper, or to taste
- 3/4 cup freshly grated Parmesan cheese, divided
- 1 tablespoon chopped fresh parsley
Brain-boosting Grilled Eggplant and Red Onion Bruschetta
By pattie_d
This brain-boosting bruschetta is an easy and delicious way to keep your memory sharp
- 1 1/2 cups roughly chopped grilled eggplant
- 1 cup roughly chopped grilled red onion
- 2 tbsp rosemary, chopped
- 1 clove garlic, finely chopped
- 1 tbsp olive oil
- Toasted bread slices
Artichoke and Tomato Panzanella
By pattie_d
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
- 3 cups whole-wheat bread, cut into 1 1/2-inch pieces
- 3 large, red tomatoes, cut into wedges
- 1 cup pitted black olives, halved
- 3/4 cup chopped, fresh basil leaves (about 1 bunch)
- 2/3 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup white wine vinegar
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
Easy Vanilla Buttercream Frosting Recipe
By pattie_d
This basic buttery frosting has unmatchable homemade taste
- 1/2 cup butter, softened
- 4-1/2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 5 to 6 tablespoons 2% milk
Portobella Mushroom Burger with Avocados
By pattie_d
Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper
- 4 medium portabella mushrooms, stems removed
- 1 medium onion, cut into 1/2 inch slices
- 3 tbsp olive oil
- 3/4 tsp salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 avocado, sliced
- 2 tbsp low-fat yogurt
- 1/2 tsp minced garlic
- 4 hamburger buns, lightly toasted
- 4 roasted red peppers, from a jar
Bite-Size Cheesecakes on Lemon-Pepper-Cornmeal Crusts
By pattie_d
To make the confit: Cut a slice off the top and bottom of each lemon to expose the flesh
- 2 large lemons
- 1 cup sugar
- 2 cups water
- 6 tablespoons cold unsalted butter, cut into pieces
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1 1/4 cups polenta, or yellow cornmeal, if unavailable
- 1/2 lemon, rind grated
- 1/2 teaspoon freshly ground black pepper
- Pinch salt
- 1 pound cream cheese
- 1/2 cup sugar
- 2 eggs
- 1/8 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
- Pinch salt
- Lemon confit, finely chopped, for garnish
Parmesan Chicken
By pattie_d
2002, Barefoot Contessa Family Style, All Rights Reserved
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Unsalted butter
- Good olive oil
- Salad greens for 6, washed and spun dry
- 1 recipe Lemon Vinaigrette, recipe follows
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Turnip Lettuce Wraps
By pattie_d
Pour the oil into a large skillet over medium heat and add the onion and ginger
- 2 tablespoons grapeseed oil
- 1 small onion, chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon cumin seeds
- 1 teaspoon brown mustard seeds
- 6 to 8 dried curry leaves*
- 1 small turnip, peeled and grated
- 1 green onion, finely chopped
- Pinch salt
- 1 head butter (Boston) lettuce
- 1/2 to 1 cup prepared chutney of your choice
- Can be found at specialty Asian and Indian markets.