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Recipes
PB and J Pancakes
By pattie_d
Preheat a griddle. In a large bowl, whisk together dry ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 egg
- 1 cup plus 2 tablespoons milk, plus extra if needed to thin
- 1/2 cup creamy peanut butter, melted
- 2 tablespoons oil
- 4 tablespoons butter
- Blackberry Syrup, recipe follows
Swirled Pumpkin Yeast Bread Recipe
By pattie_d
Makes a great hostess gift
- FILLING:
- 4-1/2 to 5 cups all-purpose flour
- 3 cups whole wheat flour
- 2 cups quick-cooking oats
- 2/3 cup packed brown sugar
- 2-1/2 teaspoons pumpkin pie spice
- 1-1/2 teaspoons salt
- 1 teaspoon sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (120° to 130°)
- 1 cup canned pumpkin
- 1/3 cup unsweetened applesauce
- 1/3 cup canola oil
- 2 eggs, lightly beaten
- 1/2 cup raisins
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
Ravioli Three-Cheese (Brazilian Sorrentinos Style) with Tomato-Olive Sauce
By pattie_d
These delicious ravioli come from the hot Buenos Aires restaurant Social Paraiso
- 1/2 tablespoon olive oil
- 3/4 cup chopped shallots
- 1 8-ounce piece Brie, rind trimmed, cheese cut into 1/4-inch dice
- 1 cup (scant) diced mozzarella (about 4 ounces)
- 1/2 cup diced soft fresh goat cheese (about 4 ounces)
- 36 wonton wrappers
- 1 egg white, beaten to blend
- 1/4 cup olive oil
- 1 cup chopped onion
- 1 garlic clove, chopped
- 1 large red jalapeño chile, seeded, chopped
- 2 cups chopped plum tomatoes (about 12 ounces)
- 1 cup canned diced tomatoes with juices
- 1/4 cup chopped pitted green Greek olives
- 1/4 cup chopped pitted Kalamata olives
- 1/4 cup chopped fresh basil
- 1/4 cup (1/2 stick) unsalted butter
Orange Creamsicles Recipe
By pattie_d
Yogurt adds creaminess, calcium and a hint of tang to these sweet three-ingredient treats
- 2 cups (16 ounces) plain yogurt
- 1 can (6 ounces) frozen orange juice concentrate, thawed
- 2 teaspoons vanilla extract
- 10 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks
Slow-Cooker Brisket and Onions
By pattie_d
Braising turns a tough, less expensive cut of beef into a flavorful, hearty meal that's ideal for Passover
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, smashed and peeled
- 1 first cut of beef brisket (4 pounds), trimmed of excess fat
- Coarse salt and ground pepper
- 2 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley leaves, for serving
Fried Green Tomatoes
By pattie_d
Recipe courtesy The Neelys
- Oil
- 4 green tomatoes, cut into 1/4-inch rings
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1 tablespoon garlic powder
- 4 eggs
- 2 tablespoons milk
- 1 1/2 cups panko bread crumbs
- Pinch cayenne pepper
- Pinch paprika
- Buttermilk Dipping Sauce, recipe follows
- 1 cup apple cider
- 1 tablespoon brown sugar
- 3/4 cup buttermilk
- 3/4 cup mayonnaise
- 2 tablespoons Neelys BBQ sauce
- 1 lime, juiced
- 4 scallions, sliced thin
- Kosher salt and freshly ground black pepper
Boeuf Bourguignon a La Julia Child
By pattie_d
This Recipe “This is the classic, adapted from “Mastering the Art of French Cooking
- Yields: 0 servings
- Ingredients
- For the Stew
- 6 ounces bacon, solid chunk
- 1 tablespoon olive oil
- 3 lbs lean stewing beef, cut into 2-inch cubes
- 1 carrots, peeled and sliced
- 1 onions, peeled and sliced
- 1 teaspoon salt 1/4 teaspoon pepper, freshly ground 2 tablespoons flour 3 cups red wine ( a full bodied wine like Bordeaux or Burgundy or Chianti)
- 2 -3 cups beef stock ( Simple Beef stock is posted on the site, unsalted and defatted)
- 1 tablespoon tomato paste
- 2 garlic cloves, mashed ( you may choose to add more)
- 1 sprig thyme ( or 1/2 teaspoon dred thyme)
- 1 bay leaves, preferably fresh
- For the braised onions
- 18 -24 white pearl onions, peeled
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 1/2 cup beef stock
- salt & fresh ground pepper
- 1 bay leaves
- 1 sprig thyme
- 2 sprigs parsley
- For the Sauteed Mushrooms
- 1 lb mushrooms, quartered
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Coq au Vin
By pattie_d
1 Blanch the bacon to remove some of its saltiness
- 1/2 lb bacon slices
- 20 pearl onions, peeled, or 1 large yellow onion, sliced
- 3 lbs chicken thighs and legs, excess fat trimmed, skin ON
- 6 garlic cloves, peeled
- Salt and pepper to taste
- 2 cups chicken stock
- 2 cups red wine (pinot noir, burgundy, or zinfandel)
- 2 bay leaves
- Several fresh thyme sprigs
- Several fresh parsley sprigs
- 1/2 lb button mushrooms, trimmed and roughly chopped
- 2 Tbsp butter
- Chopped fresh parsley for garnish
Vegetable rice
By pattie_d
To prepare Vegetable Rice: Rinse the rice 2 or 3 times if you normally do so, and drain
- 1 1/2 cups long grain rice
- 2 1/4 cups water
- 2 heads baby bok choy (about 5 ounces each)
- 2 3 large Chinese dried black mushrooms, softened
- 1 1/2 - 2 tablespoons peanut or vegetable oil for stir-frying, as needed
- 2 slices ginger
- 1 tablespoon soy sauce
- 1/2 teaspoon granulated sugar
- Pinch (1/8 teaspoon) salt
- 2 tablespoons water
- A few drops Asian sesame oil
Raw Vegan Salad
By pattie_d
Puree until smooth
- Dressing:
- 2 cups Arugula
- 1 cup peeled, julienne cucumber
- 1 cup chiffonade of kale
- 1 cup peeled and julienne carrots
- 1 tablespoon dulse flakes
- 1 Florida avocado, peeled, diced
- 1/4 cup sunflower seeds
- 2 tablespoons sesame seeds
- 2 tablespoons nama shoyu or raw soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons fresh ginger
- 1 garlic clove
- 2 tablespoons agave
- 1/2 cup sesame oil
- Combine salad ingredients, toss with dressing, and serve immediately.