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Recipes
Lemon Blueberry Muffins Recipe
By pattie_d
In a large bowl, combine biscuit mix and 1/2 cup sugar
- 2 cups biscuit/baking mix
- 1/2 cup plus 2 tablespoons sugar, divided
- 1 egg
- 1 cup (8 ounces) sour cream
- 1 cup fresh or frozen blueberries
- 2 teaspoons grated lemon peel
Bouillabaisse or Fulton Market Fish Chowder
By pattie_d
Recipe courtesy of Michael Lomonaco
- 1/4 cup olive oil
- 1/4 cup finely chopped garlic
- 1/2 cup canned plum tomatoes, drained, seeded and diced
- 1 teaspoon saffron threads
- 10 to 12 large fresh basil leaves, shredded
- 2 pounds assorted fish such as, snapper, halibut, sea bass, monkfish (skinned and boned), cut into large chunks
- 1 pound fresh shrimp, peeled and deveined
- 12 littleneck clams, washed well, in the shell
- 24 mussels, well washed in the shell
- 2 small lobsters, raw in the shell, cut into pieces
- 3 quarts bouillabaisse fish broth (recipe follows)
- 1 teaspoon each salt and freshly ground pepper
- French baguette, slices 1/4-inch thick slices
- 1/4 cup olive oil
- 1 to 2 teaspoons cracked black pepper
- 2 fresh cayenne peppers or red jalapenos
- 3 large garlic cloves
- 1 russet potato, peeled, cut into 1/4-inch thick slices
- 1/2 cup hot bouillabaisse broth
- 1/2 cup olive oil
Melon, Mango and Avocado Salad
By pattie_d
To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl
- 1 small red onion, very thinly sliced
- 2 tablespoons red wine vinegar
- 1/2 cup freshly squeezed orange juice
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon grated orange zest
- 1/4 teaspoon kosher salt
- freshly ground black pepper
- 2 cups small cantaloupe balls
- 2 cups 1/2-inch diced seedless watermelon
- 1 ripe mango, cut into 1/4-inch dice
- 1 cup loosely packed cilantro leaves
- 2 ripe Hass avocados
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 6 thin lime slices
Chicken and Marinated-Zucchini Sandwich
By pattie_d
Slice 1 zucchini into ribbons with a vegetable peeler
- 1 zucchini
- 1/4 red onion, thinly sliced
- 1 tablespoon thinly sliced lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Salt and pepper
- 1 pound chicken cutlets
- Handful of chopped toasted almonds
- Handful of fresh parsley
- 1 loaf Italian bread
- Romaine lettuce
Rhubarb and Strawberry Ice Cream
By pattie_d
Translate the sweet-and-tart flavors of your favorite springtime pie into a new favorite ice cream
- 1 pound trimmed rhubarb, cut into 1/2-inch pieces (about 3 1/2 cups)
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons water
- 8 ounces ripe strawberries
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons kirsch
Michael Symon's Gnudi
By pattie_d
1 1/2 cup Ricotta 1 cup Freshly Grated Parmesan 2 Egg 1 Yolk 1/4 teaspoon Nutmeg 1/2 teaspoon Salt Freshly Ground B...
- 1 1/2 cup Ricotta
- 1 cup Freshly Grated Parmesan
- 2 Egg
- 1 Yolk
- 1/4 teaspoon Nutmeg plus extra for garnish
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper
- 1/2 cup Flour
- 5 1/2-6 cup Semolina Flour
- 4 tablespoon Unsalted Butter (Cubed)
- 15 Small Sage Leaves
- 1/4 cup Pasta Water
Poached Eggs with Bacon and Toasted Pecan Pancakes
By pattie_d
Preheat oven to 200 degrees
- 1/2 cup all-purpose flour
- 1/3 cup whole-wheat flour
- 5 teaspoons sugar
- 1 1/2 teaspoons baking powder
- Coarse salt
- 3/4 cup nonfat buttermilk
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons butter melted, plus 1 teaspoon for skillet
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1/2 cup pecans, toasted and coarsely chopped (about 2 ounces)
- 6 strips thick-cut bacon
- Pure maple syrup, warmed, for serving
- Toasted Glazed Pecans, for garnish
CHINESE VEGETABLE SOUP
By pattie_d
Heat chicken broth to boiling
- 2 cans chicken broth
- 1/2 c. snow peas
- 1 pkg. tofu chopped
- 1 bunch celery, cabbage
- 1 c. fresh mushrooms
- 1 c. sliced zucchini
- 1 pkg. bean sprouts
- 1/4 c. soy sauce
- 1 tbsp. sesame seeds
- 1 can water chestnuts, drained
Bay Scallop Gratin
By pattie_d
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 6 tablespoons unsalted butter, at room temperature
- 6 large garlic cloves, minced
- 2 medium shallots, minced
- 2 ounces thinly sliced prosciutto di Parma, minced
- 4 tablespoons minced fresh parsley, plus extra for garnish
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Pernod
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- 1/2 cup panko
- 6 tablespoons dry white wine
- 2 pound fresh bay scallops
- Lemon, for garnish
Sour Cherry Muffins with Crumb Topping Recipe at Cooking.com
By pattie_d
Use the same fruit you’d put into a pie for these muffins: tart red cherries that hold up well in baking, such as...
- For the Crumb Topping:
- 1/4 cup 1/4 cup packed brown sugar
- 2 tablespoons 2 tablespoons all-purpose flour
- 2 tablespoons 2 tablespoons butter or margarine
- For the Muffins:
- 1 3/4 cups 1 3/4 cups all-purpose flour
- 1/3 cup 1/3 cup granulated sugar
- 2 teaspoons 2 teaspoons baking powder
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon ground nutmeg
- 1 1 beaten egg
- 3/4 cup 3/4 cup milk
- 1/4 cup 1/4 cup cooking oil
- 1 cup 1 cup fresh, frozen, or drained canned pitted tart red cherries, coarsely chopped