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Recipes
Chocolate-Covered Pretzel Rods
By pattie_d
Draw a crowd with these super cute treats by Terri Tomlinson of Sterling Heights, Michigan
- 36 pretzel rods (1 package)
- 12 ounces semisweet chocolate bars
- 1 1/2 cups assorted toppings: sprinkles, crushed cookies, toffee bits, or mini M&M's
Sweet Pumpkin Strudel
By pattie_d
Preheat the oven to 400 degrees F
- One 15-ounce can pumpkin
- One 8-ounce package cream cheese, room temperature
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 12 sheets frozen phyllo dough (18- by 14-inch rectangles), thawed
- 2/3 cup butter, melted
- 1 cup chopped pecans
- 3 tablespoons turbinado sugar, or other coarse sugar
- 2 tablespoons honey, for serving
- Whipped cream, for serving, optional
Coconut Cupcakes
By pattie_d
1999, The Barefoot Contessa Cookbook, All rights reserved
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
- 1 pound cream cheese at room temperature
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds confectioners' sugar, sifted
Pate Brisee
By pattie_d
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
- 1/4 cup ice water, plus more if needed
Bean Medley Chili
By pattie_d
Three beans are better than one in this slow cooker chili recipe
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can dark red kidney beans, rinsed and drained
- 1 15-ounce can garbanzo beans, rinsed and drained
- 2 large onions, chopped
- 1 large red sweet pepper, chopped
- 1 large green sweet pepper, chopped
- 3 tablespoons chili powder
- 2 tablespoons bottled minced garlic (12 cloves)
- 1 canned chipotle chile pepper in adobo sauce, finely chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 14 1/2-ounce cans no-salt-added diced tomatoes, undrained
- 1 14-ounce can reduced-sodium chicken broth
- 1/4 cup snipped fresh cilantro
- Hot cooked white or brown rice (optional)
Asian Turkey Meatballs with Carrot Rice
By pattie_d
Directions Preheat oven to 450 degrees
- Coarse salt
- 1 cup long-grain white rice
- 1 carrot, shredded
- 3/4 cup fresh breadcrumbs
- 1 1/2 pounds ground dark-meat turkey or ground pork
- 3 scallions, white and green parts separated and thinly sliced
- 1/3 cup chopped fresh cilantro leaves
- 4 teaspoons fish sauce
- 4 teaspoons hot-pepper sauce (preferably Sriracha)
- 4 teaspoons sugar
- 1 large garlic clove, minced
- 2 teaspoons vegetable oil
- Lime wedges, for serving
Halibut Poached in Olive Oil with Broccoli Rabe Pesto
By pattie_d
Bring a small pot of salted water to a boil over high heat
- 8 ounces broccoli rabe (about 1/2 a bunch)
- 2 cloves garlic
- 1 cup toasted walnuts
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup grated Parmesan
- 4 cups olive oil
- 2 cups vegetable oil
- 4 (6-ounce) pieces halibut
- Salt and freshly ground black pepper
Apple Pecan Pastries
By pattie_d
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle
- Thaw Time: 40 minutes
- Prep Time: 20 minutes
- Bake Time: 15 minutes
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 cups peeled, diced Granny Smith apples
- 1 cup chopped pecans
- 1 tablespoon cold butter, cut into pieces
- Confectioners' sugar
Tangy Apple-Cabbage Slaw
By pattie_d
1. Toss cabbage and salt in colander set over medium bowl
- What are the secrets to tender cabbage, crunchy apples, and the sweet and spicy dressing that brings them together in this Southern barbecue side dish? Heres what we discovered:
- Test Kitchen Discoveries
- Because cabbage is relatively watery, we like to salt cut cabbage to draw out excess moisture before dressing it, which prevents moisture from diluting the dressing later.
- Granny Smith apples work best in this recipetasters loved their sturdy crunch and tart bite. We cut the apples into matchsticks so they could be easily mixed with the cabbage while retaining their crispness.
- Cider vinegar gave the dressing a fruity flavor, while red pepper flakes, chopped scallions, and mustard added some punch.
- To help the dressing cling, heat itthe slaw readily absorbs a hot dressing, especially if its allowed to sit for an hour before serving.
- In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into -inch-thick planks, then stack the planks and cut them into thin matchsticks.
- 1 medium head green cabbage, cored and chopped fine
- 2 teaspoons salt
- 2 Granny Smith apples, cored and cut into thin matchsticks (see note)
- 2 scallions, sliced thin
- 6 tablespoons vegetable oil
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon red pepper flakes
Chicken Tetrazzini
By pattie_d
Recipe courtesy Giada De Laurentiis
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs