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Recipes
Curry Rubbed Salmon with Napa Slaw
By pattie_d
Broiling makes the salmon golden brown without adding fat
- 1 cup brown basmati rice
- Coarse salt and ground pepper
- 1 pound Napa cabbage (1/2 head), thinly sliced crosswise
- 1 pound carrots, coarsely grated
- 1/2 cup fresh mint leaves
- 1/4 cup fresh lime juice, plus lime wedges for serving
- 2 tablespoons grapeseed oil
- 4 salmon filets (6 ounces each)
- 2 teaspoons curry powder
Pomegranate Margarita
By pattie_d
Mix 2 oz. of tequila with a splash of Cointreau, lime juice and pomegranate liqueur
- 2 oz. tequila
- Splash of Cointreau
- Splash of lime juice
- Splash of pomegranate liqueur
- 2 oz. sour mix
- Lime for garnish
Pink Grapefruit Sorbet
By pattie_d
1. Combine 1/2 cup grapefruit juice and sugar in a small saucepan over medium heat
- Myth-Buster Recipe. In this refreshing palate cleanser, the sugar tames the tartness of grapefruit juice. It could not be simpler to prepare. A serving delivers about two-thirds of your RDA for vitamin C, and only 145 calories.
- Yield: 6 servings (serving size: 2/3 cup)
- 3 cups fresh pink grapefruit juice (about 4 grapefruits), divided
- 3/4 cup sugar
Pulled Pork
By pattie_d
Preheat oven to 300 degrees F
- Ingredient Note:
- Levels of sodium in tomato paste vary from 20 mg to 290 mg per 2 tablespoons. To find the lower-sodium varieties, check nutrition labels.
- Boston butt (or "Boston-style butt," "fresh pork butt," "pork shoulder") can weigh upwards of 10 pounds, so you may have to ask your butcher to cut one down for this recipe.
- 1 tablespoon extra-virgin olive oil
- 2 medium yellow onions, diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 12 ounces beer, preferably lager (1 1/2 cups)
- 3/4 cup ketchup
- 3/4 cup cider vinegar
- 1/2 cup whole-grain mustard
- 2 tablespoons tomato paste (see Ingredient notes)
- 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 1 5-pound bone-in Boston butt (see Ingredient notes)
Chicken Spicy Grilled Barbecue
By pattie_d
In a large saucepan, combine the first 10 ingredients; bring to a boil
- 1-1/2 cups sugar
- 1-1/2 cups ketchup
- 1/2 cup water
- 1/4 cup lemon juice
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons plus 2 teaspoons chili powder
- 2 tablespoons plus 2 teaspoons prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Seared Scallops
By pattie_d
Recipe courtesy Alton Brown, 2005
- 1 to 1 1/4 pounds dry sea scallops, approximately 16
- 2 teaspoons unsalted butter
- 2 teaspoons olive oil
- Kosher salt
- Freshly ground black pepper
Salsa Bread
By pattie_d
Bottled salsa in the dough makes this bread a fun appetizer or a good side for chili
- 1 cup bottled chunky salsa
- 1/3 cup water
- 1 tablespoon cooking oil
- Dash bottled hot pepper sauce
- 3 cups bread flour
- 1 tablespoon sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 to 1/2 teaspoon ground red pepper
- 2 teaspoons active dry yeast or bread machine yeast
Oatmeal with 'Nanas and PB
By pattie_d
Prepare the oatmeal in a bowl according to package instructions
- 2 single-serving packets of plain instant oatmeal
- 2 tablespoons creamy peanut butter
- 1/2 banana, chopped
- 1/2 cup plain yogurt
- 2 tablespoons honey
Apple Pie Sandwiches Recipe
By pattie_d
I created this recipe one autumn when we had an abundant apple crop
- 2 cups diced peeled tart apples
- 1 cup water
- 1/2 cup plus 1 tablespoon sugar, divided
- 5 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons lemon juice
- 12 slices day-old bread
- 3 eggs
- 2/3 cup milk
- 2 teaspoons vanilla extract
- Confectioners' sugar, optional
Baked Angel Hair with Eggplant
By pattie_d
Recipe courtesy Giada De Laurentiis
- 1/3 cup plus 1/4 cup extra-virgin olive oil
- 4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1 tablespoon minced garlic
- 1 pound mild Italian turkey sausage, casings removed
- 1/3 cup dry red wine
- 3 cups marinara sauce
- 1 teaspoon dried crushed red pepper flakes
- 8 ounces angel hair pasta
- 1 pound mozzarella, diced
- 1 cup freshly grated Parmesan
- 1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed