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Recipes
Lasagna Grilled Vegetable with Puttanesca Sauce and Pesto Oil
By pattie_d
Recipe courtesy Emeril Lagasse, 2000
- 2 pounds ricotta
- 1 teaspoon salt
- Pesto Oil, recipe follows
- Puttanesca Sauce, recipe follows
- 1 1/4 pounds lasagna noodles
- Grilled Vegetables, recipe follows
- 8 ounces mozzarella, coarsely grated
- 1/4 cup olive oil
- 1 cup finely chopped onion
- 6 cloves minced garlic
- 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
- 1 cup tightly packed, pitted, chopped Kalamata olives
- 2 tablespoons tomato paste
- 2 tablespoons drained capers
- 2 tablespoons (about 8) minced anchovy fillets
- 1/2 teaspoon dried crushed basil
- 1/2 teaspoon dried crushed red pepper flakes
- Salt
- 2 cloves garlic, minced
- 2 cups loosely packed basil leaves
- 1 cup extra virgin olive oil
- 1 teaspoon salt
Classic Crumb Cake
By pattie_d
Make the crumb topping: In a medium bowl, whisk together flour mix, xanthan gum, and salt
- Whether they have food allergies or not, everyone will love this delicious allergen-free crumb cake.
- FOR THE CRUMB TOPPING
- 3/4 cup Basic Gluten-Free Flour Mix
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon coarse salt
- 1/2 cup firmly packed light-brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup dairy-free, soy-free vegetable shortening, chilled and cut into tablespoon-size pieces
- FOR THE CAKE
- 1/2 cup dairy-free, soy-free vegetable shortening, room temperature, plus more for baking pan
- 2 cups Basic Gluten-Free Flour Mix, plus more for baking pan
- 1/2 teaspoon xanthan gum
- 1 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coconut milk or rice milk vanilla yogurt
- 1 teaspoon cider vinegar
- 1 tablespoon Ener-G egg replacer
- 1/4 cup rice milk
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Confectioners' sugar, for dusting
Garlic Bread
By pattie_d
Note: 8 sprays of Garlic Valley Farms Garlic Juice Spray = 1 teaspoon (3 teaspoons = 1 Tablespoon)
- 12 - 14 ripe plum tomatoes
- 1 Tablespoon Garlic Valley Farms Garlic Juice Spray
- 2 Tablespoons minced onion
- 1 Cup fresh basil leaves
- 1/3 Cup olive oil
- 1 teaspoon fresh lemon juice
- Salt and Pepper, to taste
- 8 slices French bread, sliced thick
Smashed Potato, Parsnips and Rutabaga
By pattie_d
Recipe courtesy Paula Deen
- 8 cups quartered red potatoes
- 4 cups chopped and peeled parsnip
- 1 rutabaga, peeled and chopped
- 1 onion, chopped
- 3 tablespoons salt, divided
- 1 (8-ounce) package cream cheese, softened
- 1 stick butter
- Freshly ground black pepper
Berry Cheesecake Pie Recipe
By pattie_d
Place one phyllo sheet in a greased 9-in
- 8 sheets phyllo dough (14 inches x 9 inches)
- 6 tablespoons butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2 cups fresh or frozen blueberries
- 1/2 cup strawberry jelly
- 1 cup whipped topping
- Sliced fresh strawberries and additional blueberries, optional
Chocolate Almond Avocado Brownies
By pattie_d
Recipe courtesy Dave Lieberman
- 1/2 cup whole wheat flour
- 1/2 cup Dutch-process cocoa
- 1/2 teaspoon salt
- 1 cup almonds
- 4 ounces good-quality bittersweet chocolate
- 1/2 cup canola oil
- 1 large, ripe Hass avocado, pitted and peeled
- 6 eggs
- 1/2 cup granulated sugar
- 1 cup dark brown sugar
- Prep Time: 15 minutes
Watermelon and Cantaloupe Kanten
By pattie_d
Kanten, also called agar-agar, is a vegetable gelatin
- 1 cantaloupe (about 3 pounds), halved and seeded
- 1 wedge seedless watermelon (about 2 pounds)
- 3 cups apple cider or apple juice
- 1 cup water
- 1/3 cup kanten flakes
- 1/4 cup honey
Pot Roast-Alton Brown
By pattie_d
Recipe courtesy Alton Brown
- 1 (2-pound) blade cut chuck roast
- 2 teaspoons kosher salt
- 2 teaspoons cumin
- Vegetable oil
- 1 medium onion, chopped
- 5 to 6 cloves garlic, smashed
- 1 cup tomato juice
- 1/3 cup balsamic vinegar
- 1 cup cocktail olives, drained and broken
- 1/2 cup dark raisins
Rita's Family Matzo Ball Noodle Soup
By pattie_d
Recipe courtesy Rita Linda, Coral Springs, FL
- 3 large leg-thigh chicken quarters
- 10 cups water
- 4 ribs celery, 2 cut large and 2 diced
- 6 peeled carrots, 3 cut large and 3 diced
- 1 large Spanish onion, cut in half and each half in thirds
- 4 tablespoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon granulated garlic powder
- 4 cups chicken stock (1 box) plus more for canola oil
- 4 extra-large eggs
- 1/3 cup canola oil with enough chicken stock to bring it to a total of 1/2 cup liquid
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup matzo meal
- 1/2 pound thin kosher egg noodles
Very Berry Fruit Salad
By pattie_d
, 2004, Patricia Wells, All rights reserved
- 1 pint strawberries, hulled and cut in half
- 1 pint blueberries
- 1 pint raspberries
- 1 tablespoon good balsamic vinegar
- 1/4 cup sugar
- Fresh mint, for garnish