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Recipes
Lemony Salmon Patties Recipe
By pattie_d
In a large bowl, combine the first nine ingredients
- LEMON SAUCE:
- 1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
- 3/4 cup milk
- 1 cup soft bread crumbs
- 1 egg, lightly beaten
- 1 tablespoon minced fresh parsley
- 1 teaspoon finely chopped onion
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter
- 4 teaspoons all-purpose flour
- 3/4 cup milk
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
Minestrone Hearty and Healthy 3 Bean
By pattie_d
Set aside or prepare the stock and roasted tomatoes
- 8 cups Parmigiano and Herb-Fortified Stock, recipe follows
- 4 Roasted Tomatoes, chopped, recipe follows
- 2 tablespoons extra-virgin olive oil, plus some for drizzling
- 1 1/8-inch-thick slice prosciutto di Parma, about 1/4 pound, optional
- 1 onion, chopped
- 2 to 3 ribs celery, finely chopped
- 2 carrots, peeled and finely chopped
- 4 cloves roasted garlic (from roasted tomato recipe), recipe follows
- 1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)
- Salt and freshly ground black pepper
- 1 pound small potatoes, chopped or 1 cup small pasta
- 1 (15-ounce) can cannellini beans, drained
- 1 (15 to 15.5-ounce) can garbanzo beans, drained
- 5 ounces fresh, thin green beans, cut into thirds
- 1 small head escarole or small bundle chard, shredded
- Lemon zest
- Parmesan cheese, shredded, for topping
- Hot, crusty bread for mopping
- Parmigiano and Herb Fortified Stock
- 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
- Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
- 1 onion, peeled and quartered
- 2 ribs celery, sliced on angle
- 2 carrots, sliced on angle
- Peeled rind of 1 lemon
- 2 fresh bay leaves
- 4 cups chicken stock
- 12 cups (3 quarts) water
- Roasted Tomatoes
- 24 ripe organic vine tomatoes or large plum tomatoes
- Several cloves garlic, crushed
- Extra-virgin olive oil, for liberal drizzling
Turnip Lettuce Wraps
By pattie_d
Pour the oil into a large skillet over medium heat and add the onion and ginger
- 2 tablespoons grapeseed oil
- 1 small onion, chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon cumin seeds
- 1 teaspoon brown mustard seeds
- 6 to 8 dried curry leaves*
- 1 small turnip, peeled and grated
- 1 green onion, finely chopped
- Pinch salt
- 1 head butter (Boston) lettuce
- 1/2 to 1 cup prepared chutney of your choice
- Can be found at specialty Asian and Indian markets.
Open-Face Veg Burgers with Sauteed Onions - Recipe.com
By pattie_d
For a quick vegetarian main dish recipe, it's the condiments that make these frozen vegetable patties so delicious
- 2 Tbsp. olive oil see savings
- 1 large sweet onion, halved and thinly sliced (about 3 cups) see savings
- 4 refrigerated or frozen vegetable burgers (10-oz. pkg.) see savings
- 2 Tbsp. mayonnaise or salad dressing see savings
- 1 tsp. prepared yellow mustard see savings
- 4 1/2-inch slices ciabatta bread, toasted see savings
- 1 cup fresh baby spinach leaves see savings
- 2 Tbsp. steak sauce see savings
Pizza Margherita Style
By pattie_d
Preheat a wood-fired pizza oven to very hot 4 hours before cooking
- 1 (28-ounce) can pelati tomatoes*
- Kosher salt
- All-purpose flour, for dusting
- 4 (12-ounce) pizza dough balls, at room temperature, recipe follows
- 8 ounce mozzarella, grated
- Handful fresh basil leaves, torn
- 1 (.25-ounce) package dry active yeast (2 1/4 teaspoons)
- 1/2 cup lukewarm water (about 105 to 115 degrees F)
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 3/4 cup cold water
- 1/4 cup olive oil, plus more for bowl
Spiced Pomegranate Sparkler
By pattie_d
Cranberries, citrus, and pomegranates all harbor antioxidants such as vitamin C that boost your immunity -- perfect...
- 1 cup pomegranate juice
- 1 stick cinnamon
- 2 cups sparkling mineral water
- Frozen whole cranberries
Slow-Cooker Chicken and Dumplings - Recipe.com
By pattie_d
The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce and is topped with tender dumpling...
- 6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces
- 2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
- 2 cups whole baby carrots
- 2 stalks celery, sliced (about 1 cup)
- 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 cup water
- 1 tsp. dried thyme leaves, crushed
- 1/4 tsp. ground black pepper
- 2 cups all-purpose baking mix
- 2/3 cup milk
Horseradish-Crusted Beef Tenderloin
By pattie_d
1. Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refr...
- 1 to 1 1/2 to the amount in step 1 to 1 1/2 teaspoons. Add the gelatin to the horseradish paste at the last moment, or the mixture will become unspreadable. If desired, serve the roast with Horseradish Cream Sauce (recipe follows;
- INGREDIENTS
- 1 1 2 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin
- Kosher salt (see note)
- 3 3 3 tablespoons panko bread crumbs
- 1 1 2 cup plus 2 teaspoons vegetable oil
- 1 1/4 1 1/4 1/4 teaspoons ground black pepper
- 1 1 1 1/2 shallot , minced (about 1 1/2 tablespoons)
- 2 2 2 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
- 1/4 1/4 1/4 cup well-drained prepared horseradish (see note)
- 2 2 2 tablespoons minced fresh parsley leaves
- 1/2 1/2 1/2 teaspoon minced fresh thyme leaves
- 1 1 6 small russet potato (about 6 ounces), peeled and grated on large holes of box grater
- 1 1/2 1 1/2 1/2 teaspoons mayonnaise
- 1 1/2 1 1/2 1/2 teaspoons Dijon mustard
- 1/2 1/2 1/2 teaspoon powdered gelatin (see
Chocolate-Dipped Spiced Twists
By pattie_d
Directions Heat the oven to 350°F
- 1 egg
- 1 tbsp. water
- 1/3 cup sugar
- 1 jar (2 ounces) crystallized (candied) ginger
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 pkg. (8 ounces) semi-sweet chocolate, chopped
Ribs Moroccan Style
By pattie_d
1. Layer the carrots, parsnips, onion, apricots, prunes and garlic in a 5- to 5 1/2-quart slow cooker
- 1/2 pound carrots, peeled and chopped (1 1/4 cups)
- 1/2 pound parsnips, peeled and chopped (1 cup)
- 1 onion, coarsely chopped (1 1/2 cups)
- 1 cup (6-ounce package) dried apricots, each apricot halved
- 1/2 cup (3 1/4 ounces) pitted prunes, each prune halved
- 2 cloves garlic, minced
- 1 3-inch cinnamon stick
- 4 whole cloves
- 4 whole allspice berries
- 1 6-inch square of cheesecloth
- 3 pounds country-style pork ribs
- 1 1/2 cups chicken broth
- 1/2 cup orange juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup all-purpose flour
- Hot cooked couscous (optional)