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Recipes
Blintzes from the Ukrain
By pattie_d
Directions In a large bowl, mix together cheese, eggs, 3/4 cup flour, sugar, and salt
- 2 (213-gram or 15.03-ounce) packages farmer's cheese, or one recipe Homemade Cottage Cheese
- 4 large eggs
- 1 1/4 cup all-purpose flour, plus more for hands
- 3 tablespoons sugar
- 1/2 teaspoon coarse salt
- 1 teaspoon baking soda
- Dash of white vinegar
- 1 cup raisins
- 2 tablespoon canola oil
- Confectioners' sugar (optional)
The King of Choc'-n-Roll Cake
By pattie_d
The King of Choc'-n-Roll Cake
- Ingredients:
- Frosting
- 3/4 cup Cool Whip Free (thawed)
- 1/4 cup reduced-fat peanut butter, room temperature
- Cake
- 1 3/4 cups moist-style devil's food cake mix
- 1/2 tsp. baking powder
- 1 cup club soda
- 1/2 cup mashed banana (about 1 very ripe medium banana)
- Topping
- 1 medium banana, sliced
- 1 tbsp. mini chocolate chips
Chicken Panini with Fig Jam
By pattie_d
Spread jam over cut side of top half of bread
- 1/4 cup fig jam
- 1 (8-ounce) ciabatta, cut lengthwise
- 1/4 cup crumbled blue cheese
- 2 tablespoons butter, softened
- 8 ounces sliced cooked chicken breast
- 1/8 teaspoon freshly ground black pepper
- 2 cups arugula leaves
- 1 teaspoon fresh lemon juice
Bay Scallop Salad
By pattie_d
Cover scallops in lime juice and lemon juice
- 1 45 bay scallops poached for 45 seconds
- 1 minced jalapeno (seeded and ribbed)
- 1 bulb fennel, small dice
- 2 of 2 lemons
- 2 and zest of 2 limes
- 2 tablespoons chopped dill
- 4 radishes, sliced thin
- Large pinch of salt
- 3 ounces extra virgin olive oil
- Roast Snapper
- 6-8 6-8
- 3-4 3-4 pound snapper, scaled and gutted
- Fennel fronds reserved from scallop dish (greens from top of fennel bulb)
- 1 orange, quartered
- 2 cloves garlic
- 1 lemon juiced and zested
- 1/4 cup chopped mint
- 3 ounces extra virgin olive oil
- Salt
- Grilled Swordfish with Escarole
- 5 5 ounce swordfish steaks
- Olive oil
- 1 teaspoon coriander
- Salt
- 1 of 1 orange
- 1 clove minced garlic
- 1 shallot minced
- 2 tablespoon olive oil
- 2 bunches chopped escarole
- 1 of 1 orange
- 1 tablespoon honey
- 1/4 cup toasted almonds
- Salt
- Baked Oysters
- 24 oysters on the half shell
- 1/2 cup chopped parsley
- 1/2 cup panko bread crumbs
- 2 cloves minced garlic
- 1 minced jalapeno
- 1/4 cup fresh grated horseradish
- 1/4 cup extra virgin olive oil
- to 1 to side. Mix remaining ingredients. Place 1 tablespoon of mixture over each oyster.
- to 475 3 475 degrees. Place oysters on baking sheet and bake for 3 minutes or until golden brown.
- Serve with lemon wedges.
- Mussels in Tomato Broth
- 1 pound mussels
- 3 cloves sliced garlic
- 1 sliced shallot
- 1/2 teaspoon chile flakes
- 1/4 cup chopped flat-leaf parsley
- 4 ounces white wine
- 6 ounces chopped peeled tomatoes
- 2 ounces extra virgin olive oil
- Sweat garlic and shallots over medium heat. Add mussels, wine and tomatoes and cook until mussels open. Remove from heat and add parsley and olive oil. Stir in and serve.
Apple, Leek, and Butternut Squash Gratin
By pattie_d
Butternut squash boosts this recipe with beta-carotene and vitamin C
- 3 tablespoons extra-virgin olive oil
- 2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
- Coarse salt and ground pepper
- 1/2 cup dry sherry
- 1 tablespoon chopped fresh sage, plus leaves for garnish
- 1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
- 1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
- 1/2 cup freshly grated Parmesan cheese
Cheesecake Cherry Bars
By pattie_d
Heat oven to 350 degrees F
- Prep: 15 minutes
- Chill: overnight
- Bake: at 350 degrees F for 50 minutes
- 1 box (18.25 ounces) lemon cake mix
- 1/2 cup cornflake crumbs
- 3 eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup cherry preserves
- 1/2 cup walnuts, coarsely chopped
Linzer Cookies
By pattie_d
1) To make the cookies: Beat together the butter, sugars, baking powder, salt, cinnamon, and flavor
- 1 cup unsalted butter : 1
- 1/2 cup granulated sugar : 1
- 1 cup confectioners' or glazing sugar : 1
- 1 teaspoon baking powder : 1
- 1/2 teaspoon salt : 1
- 1 teaspoon ground cinnamon : 1
- 2 teaspoons vanilla extract or 2 drops creamy hazelnut, bitter almond oil, or vanilla butternut flavor : 1
- 1 cup almond flour or 1 cup hazelnut flour, toasted or plain; or 1 cup pecan meal : 1
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour : 1
- 1 large egg : 1
- 1 cup seedless raspberry jam or apricot jam; or chocolate praline filling (below): 1
- confectioners' or glazing sugar, for dusting : 1
- 1/2 cup hazelnut praline paste : 1
- 1 cup chopped bittersweet chocolate or 1 cup bittersweet chips : 1
- 1 cup unsalted butter : 1
- 1/2 cup granulated sugar : 1
- 1 cup confectioners' or glazing sugar : 1
- 1 teaspoon baking powder : 1
- 1/2 teaspoon salt : 1
- 1 teaspoon ground cinnamon : 1
- 2 teaspoons vanilla extract or 2 drops creamy hazelnut, bitter almond oil, or vanilla butternut flavor : 1
- 1 cup almond flour or 1 cup hazelnut flour, toasted or plain; or 1 cup pecan meal : 1
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour : 1
- 1 large egg : 1
- 1 cup seedless raspberry jam or apricot jam; or chocolate praline filling (below): 1
- confectioners' or glazing sugar, for dusting : 1
- 1/2 cup hazelnut praline paste : 1
- 1 cup chopped bittersweet chocolate or 1 cup bittersweet chips : 1
Sun-Dried Tomato Spread Recipe
By pattie_d
In a large bowl, combine the cream cheese, mayonnaise, onion and garlic until blended
- 2 packages (8 ounces each) cream cheese, softened
- 2 cups mayonnaise
- 1/4 cup finely chopped onion
- 4 garlic cloves, minced
- 1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
- 2/3 cup chopped roasted sweet red peppers
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 2 cups (8 ounces) shredded Italian cheese blend
- 1 cup shredded Parmesan cheese, divided
- Assorted crackers
Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables
By pattie_d
Recipe courtesy Michael Chiarello
- 12 medium Brussels sprouts
- 2 medium red onions
- 1/2 cup extra-virgin olive oil
- 3 medium parsnips
- 3 medium carrots
- 3 celery stalks, peeled
- Finely ground sea salt
- 1/4 cup Fennel Spice Rub, recipe follows
- 1 (4 pound) chicken plus 2 bone-in chicken breasts
- 2 to 3 garlic cloves, smashed
- 1/4 pound pancetta, cut into strips about 1/2-inch thick and 1-inch long, optional
- 1 pound giant white beans, such as Corona, precooked or canned with liquid
- 1 cup fennel seeds
- 3 tablespoons coriander seeds
- 2 tablespoons white peppercorns
- 3 tablespoons grey salt
Italian Wedding Cookies
By pattie_d
Preheat oven to 325 degrees F
- 1 1/2 cups unsalted butter
- 3/4 cup confectioners sugar, plus 1/3 cup, for rolling
- 3/4 teaspoon salt
- 1 1/2 cups finely ground blanched almonds
- 5 1/2 teaspoons vanilla extract
- 3 cups sifted all-purpose flour