Pattie_d's profile page
Recipes
Creole Breakfast Bread Pudding
By pattie_d
Recipe courtesy Emeril Lagasse, 2001
- 1/2 pound linguica, removed from the casing and chopped
- 1/2 cup minced yellow onions
- 1/4 cup minced green bell pepper
- 1/3 cup sliced green onions
- 1/3 cup dry white wine
- 8 cups day-old French bread, torn into 1-inch cubes
- 2 1/2 cups milk
- 1/2 cup heavy cream
- 1/4 cup melted butter
- 8 large eggs, beaten
- 1/2 pound pepper jack, grated
- 1/2 pound monterey jack, grated
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 3/4 cup sour cream
- 1/2 cup grated Parmesan
Banana Nut Bread Healthy
By pattie_d
1. Heat oven to 350°F. Grease bottom only of 8x4-inch or 9x5-inch loaf pan with shortening, or spray with cooking ...
- 1 1/2 cups Gold Medal® whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup sugar
- 1/4 cup canola oil
- 2 egg whites
- 1 cup mashed ripe bananas (2 large)
- 1/4 cup fat-free (skim) milk
- 1 teaspoon vanilla
- 1/4 cup chopped walnuts or pecans, toasted*
Creamy Mushroom Soup
By pattie_d
Place almonds back in blender and add 5 cups of pure water
- 2 cups of almond or other nut milk
- (to make almond milk, soak brown skinned nuts overnight and discard soak water next morning.
Stay Crisp Layer Salad
By pattie_d
Recipe courtesy Linda Mack Very good Salad for parties
- Dressing:
- 1 head iceburg lettuce
- 1 10-ounce package fresh spinach
- 1 bunch green onions, chopped
- 1 can peas, washed and drained
- 1 jar bacon bits
- 7 hard cooked eggs, chopped
- 8 ounces grated cheddar cheese
- Add chopped red onion, 1 bag of petite frozen peas, head of cauliflower, broken in to florets.
- Parmesan cheese
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 cup mayonnaise
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Easter Eggs
By pattie_d
Yield:about 10 large eggs or 20 small eggs Prep: 45 mins; Chill: 30 mins; Cook: 5 mins 1
- Chocolate Coatings:
- 1/3 cup butter or margarine
- 1 package (about 3 ounces, 4 servings) chocolate pudding and pie filling mix (not instant)
- 1/4 cup milk
- 1/8 teaspoon almond extract
- 1 3/4 cups powdered sugar
- 1/2 cup finely ground blanched almonds
- Chocolate Coatings (recipes follow)
- Milk Chocolate Coating:
- 12 ounces (2 cups) milk chocolate chips
- 6 tablespoons solid vegetable shortening
- Semisweet Chocolate Coating:
- 12 ounces (2 cups) semisweet chocolate chips
- 1/4 cup solid vegetable shortening
- White Chocolate Coating:
- 16 ounces (3 cups) white chocolate chips or 8 bars (2 ounces each) premier white chocolate baking bars
- 1/2 cup solid vegetable shortening
Peppery Hot Cabbage Salad
By pattie_d
Mustard oil has lots of character so the dish does benefit from its use, but if you don't have any on hand, the rec...
- 1 tablespoon mustard oil or vegetable oil
- Small pinch asafetida*
- 3/4 teaspoon brown mustard seeds
- 3/4 nigella seeds*
- 2 small dried red chiles, whole
- 1 teaspoon black gram lentils (urad dal), skinned, split and washed
- 1 tablespoon chopped peanuts
- 10 curry leaves*
- 1/2 large cabbage head, finely shredded
- Kosher salt
- Can be found in specialty Asian markets
Chia Seed Pudding-Gluten Free
By pattie_d
Place "milk", berries and cacao powder in a blender and blend until combined and smooth
- 1 cup chia seed
- 2 1/2 cups almond milk, or other nut or seed milk.
- 1/2 cup blueberries, strawberries or pineapple.
- 2 TBSN raw cacao powder
- packet stevia or liquid -- 10 drops
Shortbread Cookies
By pattie_d
Whisk flour, salt, and cardamom in a medium bowl
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons ground cardamom
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Sanding sugar, for sprinkling
Vegetarian Paella
By pattie_d
, 2006, Robin Miller, All rights reserved
- 2 teaspoons olive oil
- 8 ounces soy sausage, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup marinated artichoke hearts, quartered
- 1 cup sliced yellow squash
- 1 cup baby squash or sliced zucchini
- 1 cup sliced carrots
- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
- 1/2 cup frozen green peas
- 14 -ounce can diced tomatoes
- 6 to 8 saffron threads
- 1/2 teaspoon paprika
- 2 bay leaves
- 2 cups cooked rice
- 1/2 cup reduced-sodium vegetable broth
- 1/4 cup chopped fresh parsley leaves
- Salt and freshly ground black pepper
Tofu Cutlets Marsala
By pattie_d
In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet
- 1/4 cup plus 2 teaspoons cornstarch, divided
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 14-ounce block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
- 4 tablespoons extra-virgin olive oil, divided
- 2 large shallots, minced
- 1 teaspoon dried thyme
- 6 cups sliced cremini, or white mushrooms (about 10 ounces)
- 1/2 cup dry Marsala wine, (see Ingredient note)
- 1 cup vegetable broth, or reduced-sodium chicken broth
- 1 tablespoon tomato paste