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Recipes
Sweet Potato Souffle w/ whipped cream 2
By pattie_d
Preheat oven to 375 degrees
- Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep; Total: 1 hour.
- 1 tablespoon butter, plus more for souffle dish
- Sugar, for souffle dish
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 1 cup Mashed Sweet Potatoes
- 3 large eggs, room temperature, separated
- 1/4 cup maple syrup
- 1/2 teaspoon ground nutmeg
- Salt
- Whipped cream (optional)
Creamy Lentil and Rice Dish: Khicheri
By pattie_d
Khicheri is made with rice and lentils
- 1 1/4 ounces white or brown basmati rice, washed in several changes of water
- 1 1/4 ounces mung beans (lentils), split and husks removed (or husks left on if using brown rice)
- 1 rounded teaspoon ghee
- 1/2 teaspoon cumin seeds
- 1/2 small onion, chopped
- 1 whole green chile, optional
- 1/2 teaspoon chopped fresh ginger
- 1/2 clove garlic
- Kosher salt
- 1/4 teaspoon ground turmeric
- 14 ounces water (17 ounces if using brown rice)
- 1/4 teaspoon garam masala
- 1/2 teaspoon freshly ground black pepper
Cran-Whole Berry sauce
By pattie_d
I would add in lemon yeast, slices of peel and juice
- 4 cups fresh cranberries
- 1 1/2 cups water
- 5 whole cloves
- 5 whole allspice berries
- 3 cinnamon sticks
- 2 cups white sugar
Summer Vegetable Tostadas
By pattie_d
1. Heat oven to 375°F. 2
- 1 tablespoon olive oil
- 1 yellow summer squash, chopped
- 1/2 onion, chopped
- 1 Anaheim chile, seeded, chopped
- 4 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
- 1/3 cup Mexican salsa verde
- 1/4 cup shredded Mexican blend cheese (1 oz)
Flower Cupcakes
By pattie_d
Mix large with small to mimic the variation in a garden
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups milk
- Vanilla Buttercream
- Chocolate pastel lentil candies, for flower centers
Pineapple Upside-Down Cornmeal Cake
By pattie_d
Recipe courtesy Alton Brown, 2004
- 3/4 cup whole milk
- 1 cup coarse ground cornmeal
- 4 ounces unsalted butter
- 8 ounces dark brown sugar, approximately 1 cup
- 6 slices canned pineapple in heavy syrup
- 6 maraschino cherries
- 1/3 cup chopped pecans, toasted
- 3 tablespoons juice from canned pineapple
- 3 whole eggs
- 4 3/4 ounces all-purpose flour, approximately 1 cup
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 3/4 ounces sugar, approximately 3/4 cup
- 1/2 cup canola oil
Grilled Marinated Chicken with Thyme
By pattie_d
1. Rub chicken with oil, thyme leaves, salt and pepper
- 1 1/2 pounds chicken breast cutlets
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh thyme leaves, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chopped fresh parsley
No-Salt Spice Mix
By pattie_d
Addicted to your salt shaker? Dr
- 1/3 cup garlic powder
- 1/3 cup onion powder
- 1/3 cup oregano
- 2 tbsp thyme
- 1 tbsp parsley flakes
- 1 tsp ground pepper
Pork-Slaw Egg Rolls
By pattie_d
Recipe courtesy Paula Deen
- 1 (2 1/2-pound) boneless Boston butt roast or pork shoulder roast
- 2 tablespoons Paula's Butt Massage seasoning*
- 1 (16-ounce) bag tri-color slaw mix
- 1/4 cup celery, diced
- 2 tablespoons sweet pickle relish
- 1/4 cup, plus 2 tablespoons barbeque sauce
- 1 teaspoon House Seasoning, recipe follows
- 2 (16-ounce) packages egg roll wrappers
- Vegetable oil or peanut oil, for frying
- Barbeque sauce, for dipping, optional
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Indian-Spiced Pumpkin
By pattie_d
Scrape out flesh from roasted pumpkin
- Give sweet, roasted pumpkin an extra kick of flavor with fennel and cumin seeds, red-pepper flakes, and maple syrup.
- 1/2 Roasted Pumpkin
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon hot red-pepper flakes
- 1/4 teaspoon cumin seeds
- 2 tablespoons maple syrup
- 1 tablespoon unsalted butter