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Recipes
Honey-Glazed Apple Pear Tart
By pattie_d
Preheat the oven to 400 degrees F
- All-purpose flour, for dusting
- 1 sheet (1/2 a 17.3-ounce package) all-butter frozen puff pastry, thawed
- 1 Bartlett pear, peeled, cored and thinly sliced
- 2 Golden Delicious apples, peeled, cored and thinly sliced
- 3 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey, warmed
- Mascarpone cheese, for garnish
Strawberry-Black Pepper Sorbet
By pattie_d
Combine sugar and water in a small saucepan; bring to a boil, stirring occasionally until sugar dissolves
- This luscious sorbet has just a hint of black pepper to contrast and accentuate the sweetness of ripe summer strawberries. To crush the peppercorns, use a mortar and pestle, the side of a chef's knife, or the bottom of a heavy pan or skillet.
- 1 cup sugar
- 1 cup water
- 2 tablespoons coarsely crushed black peppercorns
- 6 cups sliced strawberries (about 2 pounds)
- 2 tablespoons fresh lemon juice
Slow-Cooker Bacon Jam
By pattie_d
Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 medium yellow onions, diced small
- 3 garlic cloves, smashed and peeled
- 1/2 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee
Vegetarian "Southern-style" Collard Greens
By pattie_d
In a large pot over medium heat, heat oil and butter
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 large onion, chopped
- 1 teaspoon red pepper flakes
- 1 clove garlic, finely chopped
- 1 pound collard greens, chopped
- 3 cups vegetable stock
- 2 tomatoes, seeded and chopped
- Salt and freshly ground black pepper
Pretty Pumpkin Wontons Recipe
By pattie_d
This is a sensational, easy recipe, great for an appetizer, snack or dessert
- DIP:
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup ricotta cheese
- 1 teaspoon salt
- 40 wonton wrappers
- Oil for deep-fat frying
- 1 cup confectioners' sugar
- 1/2 cup Daisy Brand Sour Cream
- 1/2 cup apricot preserves
- 1 teaspoon ground cinnamon
Quinoa Olive Melody
By pattie_d
Cook quinoa according to package directions
- 2 cups Quinoa washed and drained
- 2 1/2 cups water, for cooking quinoa
- 2/3 cup pitted black olives, cut in half
- 2/3 cup pitted green olives, cut in half
- 1/4 cup pine nuts, lightly pan toasted
- 1 cup green onions, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/3 cup red bell pepper, cut into thin strips
- 2 cloves garlic, finely minced
- 2 Tablespoons Extra Virgin Olive Oil
- 2 teaspoons Ume Plum Vinegar, or to taste
Corn, Fava Bean, and Cucumber Succotash
By pattie_d
Blanch the fava beans in boiling water for 3 minutes
- During the transition from spring to summer, in that very short time when the bounty of both seasons' produce is available, take full advantage with this fresh, flavorful succotash recipe.
- 1 cup fresh fava beans (from about 20 pods)
- 2 teaspoons canola oil
- 2 tablespoons finely diced white onion
- 1 English cucumber, peeled, seeded, and coarsely chopped
- Kosher salt and freshly ground black pepper
- 1 cup fresh corn kernels (from about 2 ears)
- 1/2 cup diced red bell pepper
- 2 teaspoons chopped fresh tarragon
Beet Salad roasted w/Blue Cheese
By pattie_d
Preheat oven to 450 degrees
- 4 medium beets (1 1/2 pounds total), trimmed and unpeeled
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon Dijon mustard
- Coarse salt and ground pepper
- 2 tablespoons finely chopped fresh parsley
- 1/2 cup crumbled blue cheese
- 1/4 cup toasted walnut pieces
Smoky Cranberry Quesadilla Recipe | Ocean Spray
By pattie_d
Stir salsa and dried cranberries together in a small bowl; set aside
- 1 cup salsa
- 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
- 1 tablespoon oil
- 6 10-inch flour tortillas
- 6 1-ounce slices smoked deli turkey
- 1 1/2 cups shredded cheddar and mozzarella cheese
- Sour cream, optional
- Salsa, optional
Spenser's Sloppy Joes
By pattie_d
Recipe courtesy The Neelys
- 1 tablespoon vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 2 pounds lean ground beef
- 1 (8-ounce) can tomato sauce
- 3 tablespoons tomato paste
- 1 cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (recommended: Tabasco)
- 4 hamburger buns, split
- Barbecue sauce, for topping