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Recipes
Vegan Sweet Cashew Cream
By pattie_d
Place all ingredients into the Vitamix container in the order listed and secure lid
- 1/4 cup (32 g) pitted dates, packed, or agave syrup
- 1 cup (112 g) raw cashews, soaked for 2–4 hours, rinsed, and drained
- 1/2 cup (120 ml) purified water
Mario Batali Spiedini di Gamberoni
By pattie_d
12 Jumbo Shrimp (peeled and deveined) 6 Long branches rosemary (leaves removed to yield skewers) Place 2 sh...
- 12 Jumbo Shrimp (peeled and deveined)
- 6 Long branches rosemary (leaves removed to yield skewers)
- 2 Lemons (Juice and Zest)
- 2 Bunches Oregano (Leaves only and cut into chiffonade)
- 1/4 cup Extra-Virgin Olive Oil
- 1 cup Polenta
- Grated parmesan (for garnish)
- 5 cup Water
Limoncello-Mint Sorbet with Fresh Blackberries
By pattie_d
1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves
- Limoncello, the citrusy Italian liqueur, brightens this sorbet. It's nice to have a bottle on hand to splash with soda in a spritzer or macerate with fruit for a quick dessert.
- 2 cups water
- 1 1/3 cups sugar
- 1/2 cup limoncello
- 1 cup fresh lemon juice (about 6 large lemons)
- 1/2 cup chopped fresh mint
- 2 cups blackberries
- Lemon slices (optional)
Crispy Sweet Potato Cakes
By pattie_d
Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt
- 2 cups cooked sweet potatoes
- 1/2 cup chickpea flour
- 1 tablespoon garam masala
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons yogurt
- 2 tablespoons grapeseed oil
- Mango Chutney, for serving, recipe follows
- Mango Chutney
- 1/4 About 1/4 cup/60 ml pineapple juice
- 1 1/2 About 1 1/2 ounces or 3 tablespoons/40 g chopped red onion
- 1 tablespoon/15 ml chopped fresh cilantro
- 1 tablespoon/15 ml chat masala
- 1/2 About 1/2 teaspoon/2 ml salt
- 5 About 5 ounces/150 g mango chunks
Chicken Parmigiano
By pattie_d
Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil, the garlic, and the red pepper flakes
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 1 28-ounce can tomatoes, lightly pulsed in a blender or food processor
- 2 teaspoons coarse salt
- 3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle)
- 1/2 cup plain breadcrumbs
- 3/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter, plus more if needed
- 1 1/2 pounds fresh mozzarella cheese, sliced thin
Chinese Vegetable and Hoisin Stir-Fry
By pattie_d
In a small saucepan, whisk together hoisin sauce, 1 tbsp sesame oil, 2 tbsp soy sauce, rice vinegar, sugar, vegetab...
- 3 tbsp hoisin sauce
- 1 tbsp sesame oil+ 2 tbsp
- 2 tbsp soy sauce + 2 tbsp
- 1 tbsp rice vinegar
- 2 tbsp sugar or liquid sweetener
- 3/4 cup vegetable broth
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp corn starch
- approx. 1 cup seitan, chopped into 1 inch pieces
- 3-4 green onions, chopped
- 1 red or yellow bell pepper
- approx 2 cups broccoli, chopped
Sunshine Cupcakes Recipe
By pattie_d
Bake 30 minutes-350 degrees 1
- Frosting: (about 5-1/2 cups, enough for decorating 12 cupcakes):
- 2 3/4 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/4 cup milk
- 2 tablespoons orange juice concentrate
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated orange rind
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups granulated sugar
- 4 eggs
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup solid vegetable shortening
- 2 pounds each) confectioners sugar
- 2/3 cup milk
- 1 teaspoon orange extract
- Assorted liquid food paste colors
- Blue and yellow decorating candies, for flower centers
Fish with Tomatoes, Capers, Olives, and Onions: Huachinango Veracruzana
By pattie_d
In a large skillet, over medium heat, add the oil
- 1/4 cup Spanish olive oil
- 2 cups chopped yellow onions
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped garlic
- 3 fresh jalapenos, stemmed, seeded and finely chopped
- 1 1/2 cups fresh tomatoes, seeded and chopped
- 1/4 cup finely chopped fresh parsley
- 18 large capers
- 18 large green olives, pitted
- 2 bay leaves
- 6 red snapper fillets, about 6 ounces each
- 3 tablespoons fine dried bread crumbs
- 3 cups cooked long-grain white rice, warm
- 1 pound plantains, peeled, sliced 1/4-inch thick and Sauteed
- 1/4 cup finely chopped fresh cilantro leaves
- 6 wedges fresh lime
Gingersnaps
By pattie_d
Directions Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger
- 1 cup plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking soda
- Pinch of baking powder
- Pinch of kosher salt
- 1/4 teaspoon cinnamon
- 1 teaspoon ground ginger
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 3/4 cup sugar, plus some for sprinkling
- 1 large egg
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons molasses
Spinach and Strawberry Salad
By pattie_d
Recipe courtesy Paula Deen
- 1 (10 to 12-ounce) package baby spinach, washed and dried
- 1/3 cup sliced almonds, toasted
- 1 pint strawberries, hulled and quartered
- 1 medium cucumber, peeled, seeded, and finely diced
- 1/2 lemon, juiced
- 2 tablespoons white wine vinegar
- 1/3 cup sugar
- 1 tablespoon vegetable oil
- 1 teaspoon poppy seeds