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Recipes
Focaccia Cake
By pattie_d
Traditional antipasto items are stacked between layers of focaccia, an airy, dimpled Italian flatbread, and all is
- One 8-inch round loaf focaccia
- 1/4 cup artichoke-lemon pesto
- 2 whole roasted red peppers, patted dry (one 8-ounce jar)
- 1/4 cup prepared basil pesto
- 1/4 cup prepared black-olive tapenade
- 4 ounces prosciutto, plus more for garnish
- 1/2 cup fresh basil leaves, plus more for garnish
- 1 pound mascarpone cheese
- Coarse salt and freshly ground black pepper
- Grape or cherry tomatoes, for garnish
- Marinated artichoke hearts, drained, for garnish
- Assorted olives, for garnish
Chicken with 40 Cloves of Garlic
By pattie_d
Place 1 sprig each of thyme, rosemary, sage and Italian parsley in chicken cavity
- 2 2 2 sprigs fresh thyme
- 2 2 2 sprigs fresh rosemary
- 2 2 2 sprigs fresh sage
- 2 2 2 sprigs fresh italian parsley
- 40 40 40 cloves garlic, unpeeled
- 1 1 1 teaspoon salt
- 1/4 1/4 1/4 teaspoon ground black pepper
- 4-pound 4-pound whole chicken, rinsed and cleaned
- 2 2 2 stalks celery, rinsed and sliced
- 1 1 1 loaf French bread, sliced and toasted
Raspberry Pear Salad with Glazed Walnuts Recipe
By pattie_d
The sweet and tart tastes of this spectacular salad both surprise and please the palate
- VINAIGRETTE:
- 2 tablespoons honey
- 1/4 teaspoon sugar
- 1/2 cup walnut halves
- 2 packages (5 ounces each) spring mix salad greens
- 3 medium pears, peeled and sliced
- 1/2 cup fresh raspberries
- 2 ounces Cambozola cheese, cubed
- 1/4 cup olive oil
- 3 tablespoons raspberry vinaigrette
- 1 shallot, minced
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Wild Rice Salad
By pattie_d
Recipe courtesy Paula Deen
- 2 cups water
- 1/2 teaspoon salt
- 1 cup wild rice
- 1 (6-ounce) jar marinated artichoke hearts, drained and halved, reserve marinade
- 1 (6-ounce) can green peas
- 1/3 cup coarsely chopped green bell pepper
- 3 green onions, chopped, white and green parts
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup toasted slivered almonds, for garnish
- 1 1/3 cups canola oil
- 1/2 cup white vinegar
- 1/4 cup grated Parmesan
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 1 clove garlic, minced
Herbed, Roasted Turkey
By pattie_d
This traditional holiday bird brings much more to the table than just great taste
- 1 turkey (about 12 pounds), thawed if frozen, rinsed and patted dry
- 1/2 cup chopped parsley
- 1 tablespoon chopped fresh rosemary plus 3 sprigs
- 1 tablespoon chopped fresh sage leaves
- 1 1/2 teaspoons chopped fresh thyme leaves
- 8 cloves garlic, finely chopped (3 tablespoons)
- 5 tablespoons olive oil
- Coarse salt and ground pepper
- 2 lemons, poked all over with a fork
- 1 quart apple cider
The Lady's Chicken Noodle Soup
By pattie_d
Recipe courtesy Paula Deen
- 1 (2 1/2 to 3-pound) fryer chicken, cut up
- 3 1/2 quarts water
- 1 onion, peeled and diced
- 1 1/2 to 2 teaspoons Italian seasoning
- 1 teaspoon lemon-pepper seasoning
- 3 cloves garlic, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- Kosher salt and freshly ground black pepper
- 2 cups sliced carrots
- 2 cups sliced celery, with leafy green tops
- 2 1/2 cups uncooked egg noodles
- 1 cup sliced mushrooms
- 3 tablespoons chopped fresh parsley leaves
- 1/3 cup cooking sherry
- 2 teaspoons chopped fresh rosemary leaves
- 1 cup grated Parmesan, optional
- 3/4 cup heavy cream, optional
- Seasoning salt
- Freshly ground black pepper
- Crusty French bread, for serving
Barbecued Chicken Sandwiches Recipe
By pattie_d
These sandwiches are great for large gatherings
- 2 broiler/fryer chicken (3 to 3-1/2 pounds each), cooked and shredded
- 1 large onion, chopped
- 2 cups water
- 1-1/4 cups ketchup
- 1/4 cup packed brown sugar
- 1/4 cup Worcestershire sauce
- 1/4 cup red wine vinegar
- 1 teaspoon each salt, celery seed and chili powder
- 1/4 teaspoon hot pepper sauce
- Hamburger buns
Chickpeas and Swiss Chard Garbanzos con Acelgas
By pattie_d
1. Soak the chickpeas in plenty of cold water to cover at least 8 hours or up to overnight
- 1 pound dried garbanzo beans
- 6 to 8-ounce 8-ounce piece slab bacon or one smoked ham hock
- 2 bay leaves
- 1 large bunch Swiss chard
- 1/2 cup Sofrito (see "Staples")
- 2 tomatoes, cored and coarsely chopped
- 1 cup homemade or canned chicken broth, or as needed
- 3 sprigs fresh thyme
- Fine sea or kosher salt
- Freshly ground black pepper
Frothy Chocolate Espresso Shake
By pattie_d
Recipe courtesy Giada De Laurentiis, 2008
- 1/2 cup water
- 1/4 cup gourmet hot chocolate mix (recommended: Marie Belle)
- 2 teaspoons instant espresso powder
- 1 cup fat free milk
- 1 pint reduced fat frozen vanilla yogurt, softened
- 2 teaspoons vanilla extract
Blackberry-Yogurt Smoothies
By pattie_d
Blend ingredients in a blender on high speed until smooth, and serve
- 12 ounces blackberries (3 cups)
- 1 cup plain low-fat yogurt
- 1 cup low-fat buttermilk
- 3 tablespoons honey
- 1 pinch ground cardamom
- This breakfast shake derives its deep flavor and color from blackberries, rich in vitamin C, mixed with a few spoonfuls of honey. Ground cardamom provides a counterbalance to the sweetness