My recipes - Keyingredient

Sun-Dried Tomato and Rosemary Palmiers

By pattie_d

Put the puff pastry on a well-floured counter and bash it with a rolling pin

1 lb Petridge Farm puff pastry
All-purpose flour, for dusting
1 10oz jar of sun-dried tomatoes, drained and finely chopped
Few sprigs of fresh rosemary, leaves only, finely chopped
1 egg, lightly beaten

4/5 (1 Votes)

Ham 'n' Cheese Brunch Strips Recipe | Taste of Home Recipes

By pattie_d

These hand-held sandwich strips pair well with scrambled eggs

2 tablespoons Dijon mustard
8 slices white bread, crusts removed
8 slices Swiss cheese
4 thin slices deli ham
2 tablespoons butter, softened

0/5 (0 Votes)

Grilled Roadside Whole Chicken

By pattie_d

Slow-grilling in Mexico is done directly over a bed of hardwood charcoal that’s quite a distance from the chicken...

For the Marinade:
1 1/2 1 1/2 1/2 tablespoons ground ancho chile powder (available from national companies such as McCormick, Mexican groceries and internet sites)
1 1 1 teaspoon dried oregano, preferably Mexican
A big pinch of ground cloves
1/4 1/4 1/4 teaspoon ground cinnamon, preferably Mexican canela
2 2 2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 3 3 tablespoons vinegar (apple cider
vinegar gives a Mexican flavor)
1/4 1/4 1/4 cup orange juice
1 1 1 teaspoon salt, plus a little more for the onions
1 1 1 large (3-pound) chicken (what some butchers call a large frying chicken, others call a small roasting chicken)
A little vegetable or olive oil for brushing the onions
2 2 bunches 2 large bunches green onions, preferably the ones with large (1-inch) white bulbs at the end (these "knob" onions are available at Mexican markets and many farmer’s markets), roots and wilted outer leaves removed
1 1 About 1 cup Roasted Tomatillo salsa, for serving
In a small bowl, mix together all the marinade ingredients.
Active Time: 20 Minutes
Total Time: 20 Minutes
3 3 cups
This green salsa is delicious with barbecued pork, or as a dip for taco chips.
RECIPE INGREDIENTS
3 3 3 jalapeno chilies, halved and seeded
1 1 1 medium onion, quartered
1 1 1 clove garlic, quartered
2 2 2 tablespoons minced cilantro
20 20 to 2 1/2 washed, and heated until tender to make 2 1/2 cups
1/2 1/2 1/2 teaspoon sugar
2 2 2 tablespoons olive oil
Finely chop the chilies, onion, and garlic in a food processor. Add all of the other ingredients except the oil and process again.
5 to saucepan, heat the olive oil and add the pureed ingredients. Cook over a medium heat for aboutr 5 minutes, being careful not to burn.
to 6-7 salsa to a serving bowl; if not using immediatelhy, cover, lavel if desired, and store in the refrigerator for 6-7 days.

0/5 (0 Votes)

Pumpkin and Winter Squash Roasted-

By pattie_d

Pumpkin and squash were commonly available to Native Americans and pilgrim settlers

2 cups (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds)
2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
Cooking spray
3 cups sliced yellow onion (about 2)
2 teaspoons minced garlic
4 cups water
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
Dash of ground allspice

0/5 (0 Votes)

HG's Lucky Lobster Roll

By pattie_d

Lobs' to Love We like creamy seafood sandwiches as much as anyone, but we can't bring ourselves to spend over 50...

One 4-oz. uncooked lobster tail, halved lengthwise (shell halves intact), deveined
2 tbsp. fat-free mayonnaise
1/4 tsp. lemon juice
Dash each salt and black pepper
2 tbsp. chopped celery
1 light hot dog bun (or HG Alternative)
1 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 lettuce leaf, torn into pieces
Optional topping: chopped scallions