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Recipes
Crustless Broccoli Cheddar Quiches
By pattie_d
Use a bag of frozen broccoli florets and eliminate the crust entirely to make the quickest, easiest quiches ever
- Butter, for ramekins
- Coarse salt
- 1 package (10 ounces) frozen broccoli florets
- 6 large eggs
- 1/2 cup half-and-half
- Ground pepper
- 1/8 teaspoon ground nutmeg
- 3/4 cup shredded cheddar cheese (3 ounces)
- Crusty bread and mixed salad (optional)
Gnocchi Recipe
By pattie_d
How to Make Gnocchi like an Italian Grandmother Recipe - 101 Cookbooks
- Scant 2 pounds of starchy potatoes (2 large russets)
- 1/4 cup egg, lightly beaten
- scant 1 cup of unbleached all-purpose flour
- fine grain sea salt
- Can also use a basil pesto or a tomato sauce.
Mario Batali's Stuffed Turkey Lombardy-Style
By pattie_d
step 1 step 2 step 3 step 4 step 5 step 6 step 7
- 1 12-15 pound turkey (deboned)
- 8 oz Merguez (lamb sausage)
- 6 tablespoons unsalted butter
- 1 cup roasted chestnut pieces
- 4 oz turkey giblets cut into 1/4-inch dice (or substitute chicken giblets or livers)
- 1 medium Spanish onion (diced)
- 1 celery stalk (chopped)
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 large eggs (lightly beaten)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 cup chicken stock
- Olive oil (for drizzling)
- Salt and pepper (to taste)
- 1 cup dry white wine
- 2 tablespoons all-purpose flour
- Sauteed apples (optional)
- 2 cups toasted cubes bread (recommend rye or brioche)
Mmm...is for Mommy: Easy Barbecued Ribs
By pattie_d
The original recipe is fairly large and should be made in a large oval slow cooker
- 1.5 tbsp sweet paprika (3tbsp) (Edited Feb '12 to say I've also used mild smoked paprika with fantastic results)
- 1 tbsp light brown sugar, lightly packed (2 tbsp)
- 1/8 tsp cayenne pepper (1/4 tsp)
- S&P to taste (about 1 tsp each is what I used)
- 2 lbs pork (baby) back ribs (6 lbs) - leave the membrane on the ribs to help hold them together
- 1 cup barbecue sauce (3 cups)
- Vegetable oil spray.
Buddha's Delight Dumplings with Ginger-Chive Ponzu
By pattie_d
Recipe courtesy Sandra Lee, 2007
- 1 (16-ounce) package frozen Asian stir-fry vegetables (recommended: Birds Eye)
- 2 tablespoons water
- 2 tablespoons toasted sesame oil (recommended: Dynasty)
- 1 (8-ounce) package fresh sliced mushrooms
- 1 teaspoon crushed garlic (recommended: Christopher Ranch)
- 1/3 cup chopped fresh cilantro leaves
- 2 egg whites, lightly beaten, plus 1 lightly beaten egg white for brushing
- 1 tablespoon cornstarch
- 1 (10-ounce) package round gyoza wrappers (recommended: Dynasty)
- 1 cup citrus ponzu sauce (recommended: Kikkoman)
- 1 tablespoon chopped fresh chives
- 2 teaspoons minced ginger (recommended: Christopher Ranch)
Roasted Butternut Squash Soup with Chili Ginger
By pattie_d
Preheat the oven to 425 degrees F
- 1 medium butternut squash, about 2 pounds
- 1 clove garlic, unpeeled
- 2 tablespoons olive oil
- Sea salt
- Freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 large onion, peeled and finely diced
- One 1-inch piece fresh ginger, peeled and finely grated
- 1 or 2 small hot chilies, seeded and finely chopped, plus extra sliced for garnish
- 4 cups chicken or vegetable stock
- Squeeze of lime juice
- Coconut milk, to serve
- Cilantro leaves, for garnish
Devil’s Food Cupcakes Devil’s Food Cupcakes with Cream Filling
By pattie_d
Preheat the oven to 350F and lightly grease two 12-cup muffin tins
- 1/2 cup butter, room temperature
- 2 cups sugar
- 3 large eggs
- 3/4 cup sour cream (low fat or full)
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cocoa powder
- 2-oz dark chocolate
- 1 cup water, boiling
Smoked Salmon and Egg Salad Tartines
By pattie_d
2006, Barefoot Contessa at Home, All Rights Reserved
- 12 extra-large eggs
- 1/3 cup good mayonnaise
- 2 teaspoons whole-grain mustard
- 1 tablespoons minced fresh dill, plus sprigs for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 slices 7-grain bread or round French bread (boule)
- 8 slices good smoked salmon
Brioche Monkey Bread
By pattie_d
Make the brioche Heat the milk until it feels warm to the touch, 110°F on an instant read thermometer
- For the brioche dough:
- 2 tablespoons milk
- 1/4 ounce fresh yeast
- 1 /2 cups bread flour
- 1 tablespoon + 1 teaspoon sugar
- 1 tablespoon heavy cream
- 1 tablespoon sour cream
- 1/2 teaspoon fine sea salt
- 2 eggs
- 7 tablespoons butter, softened
- For the cinnamon sugar mix:
- 1/4 cup dark brown sugar
- 1/4 cup granulated Sugar
- 1/2 ounces cinnamon
- For the toasted pecans:
- 1/3 cup pecans
- 2 teaspoons sugar
- 1 stick butter, melted
- For the whiskey caramel sauce:
- 1/4 cup sugar
- 2 tablespoons corn syrup
- 4 tablespoons water
- 1/4 cup sweetened condensed milk
- 1/4 teaspoon fine sea salt
- 1/2 vanilla bean, scraped
- 1/2 cup whiskey
- 1/3 cup maple syrup
- 1 1/2 teaspoons cinnamon
- For the orange whiskey butter:
- 6 tablespoons soft butter
- 1 tablespoon powdered sugar
- 2 tablespoons orange marmalade
- 1 tablespoon grand marnier
- 1 drop orange bitters
- 1/4 teaspoon orange blossom water
- Zest of 1 orange
- 2 teaspoons Whiskey
- For the garnish:
- Powdered sugar
- Zest of 1 orange
Carrot Pound Cake
By pattie_d
Preheat oven to 350 degrees
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup packed dark-brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup packed grated carrots (from about 2 carrots)
- 1 bar (8 ounces) cream cheese, room temperature