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Recipes
Chinese Dumpling Soup
By pattie_d
Recipe courtesy Food Network Magazine
- 8 cups low-sodium chicken or mushroom broth
- 1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
- 1 tablespoon soy sauce, preferably dark
- 1/4 cup Shaohsing rice cooking wine or pale dry sherry
- 1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
- 2 teaspoons dark sesame oil
- 1 teaspoon sugar
- Pinch of salt
- 2 carrots, thinly sliced on the bias- about 1 cup
- 24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
- 3 scallions (white and green parts), thinly sliced
- 4 cups bag baby spinach
- chopped cilantro (optional)
- Asian chili paste (optional)
Chicken and Egg Soup with Little Veal Meatballs
By pattie_d
This recipe has many personal touches: The combination of beef and chicken in the base of the recipe is something I...
- 1 (3 to 4-pound) whole chicken, cleaned and gutted
- Kosher salt
- 2 cloves
- 4 quarts water
- 2 pounds beef bones, preferably from the leg, cut into 1 1/2-inch thick pieces
- 1 tablespoon canola oil
- 2 carrots, peeled and cut into 1/2-inch rounds
Sweet and Sour Sauce with Guava
By pattie_d
Copyright 2000 Television Food Network, G
- 2 tablespoons oil
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 red Hawaiian chile, diced
- 3 guava, split
- 3 tomatoes, chopped
- 1 cup pineapple juice
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
Berry Patch Pie Recipe
By pattie_d
Directions On a lightly floured surface, unroll pastry
- Pastry for single-crust pie (9 inches)
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 cups halved fresh strawberries
- 1-1/2 cups fresh raspberries
- 1 cup fresh blackberries
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
Ceci (Chickpeas) Sauce with Penne
By pattie_d
Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno c...
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 Fresno or Holland red chile pepper, finely chopped
- 2 sprigs fresh rosemary, leaves picked and finely chopped
- 1 fresh bay leaf
- Salt and freshly ground black pepper
- 1 (28-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 1/2 cups chicken stock
- 1 (28-ounce) can whole or crushed San Marzano tomatoes
- 1 pound whole wheat or whole grain penne
- Freshly grated Pecorino cheese, for serving
- Finely chopped flat-leaf parsley, for serving
All-Day Roast Pork, Spicy Apple Chutney, Mashed Citrus Sweet Potatos, Sauteed Chard
By pattie_d
From 6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods
- 1 (5-pound) bone-in pork shoulder
- Sea salt and freshly ground black pepper
- 2 teaspoons fennel seeds
- 2 tablespoons chopped fresh thyme
- 2 medium onions, sliced
- 1 head garlic, cloves peeled and sliced
- 2 medium carrots, sliced
- 2 ribs celery, sliced
- 5 to 6 fresh bay leaves
- 2 cups chicken stock
- 1 cup white wine
- 1 tablespoon extra-virgin olive oil
- 2 medium onions, chopped
- 2 Fresno chile peppers, seeded and finely chopped
- 1 (1-inch) piece fresh ginger, grated or minced
- 6 medium Braeburn or Gala apples, peeled and chopped
- 2 tablespoons dark brown sugar
- 1 tablespoon chopped fresh thyme
- 1/4 cup dark amber maple syrup
- 1/4 cup cider vinegar
- 1 tablespoon fresh lemon juice
- Kosher salt
- Freshly grated nutmeg
- 4 large sweet potatoes, peeled and sliced
- 1 tablespoon orange zest
- 1 cup chicken stock
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 very large bunch red chard, stemmed and shredded
- Kosher salt and freshly ground black pepper
- Freshly grated nutmeg
Lemon Pound Cake
By pattie_d
Preheat an oven to 350 degrees F
- 9 ounces (2 sticks plus 2 tablespoons) unsalted butter, softened
- 9 ounces caster sugar (superfine)
- 2 teaspoons finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 4 eggs
- 2 cups self-rising flour, sifted
- Lemon butter icing, recipe follows
- Lemon Butter Icing
- 3 tablespoons unsalted butter
- 3 3/4 ounces icing sugar (confectioners')
- 2 teaspoons finely grated lemon zest
- 2 teaspoons lemon juice
Brownie-and-Peanut-Butter Ice Cream Sandwiches
By pattie_d
These heavenly ice cream sandwiches are made by spreading a layer of homemade peanut butter ice cream between layer...
- Vegetable-oil cooking spray
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 11 ounces (2 sticks plus 6 tablespoons) unsalted butter, room temperature
- 7 ounces unsweetened chocolate
- 2 2/3 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- Peanut Butter Ice Cream
Raspberry Patch Crumb Bars Recipe
By pattie_d
To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping
- 3 cups all-purpose flour
- 1-1/2 cups sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup shortening
- 2 eggs, lightly beaten
- 1 teaspoon almond extract
- 1 tablespoon cornstarch
- 4 cups fresh or frozen raspberries
Roasted Pepper and Eggplant Marinara
By pattie_d
Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam bui...
- 2 large red bell peppers
- 1 large Fresno chile pepper or Holland chile pepper
- 1 large head garlic
- Sprig fresh rosemary, leaves picked and finely chopped
- 1 medium-large firm eggplant
- Extra-virgin olive oil, for brushing eggplant
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 1 (28-ounce) can Italian tomatoes
- 2 fresh basil leaves, torn
- Sprig fresh oregano, leaves picked and finely chopped
- 1 pound long fusilli pasta
- Grated Pecorino cheese
- Fresh flat-leaf parsley, leaves picked and chopped