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Recipes
Mocha Bundt Cake
By pattie_d
1. Heat oven to 325 degrees F
- 3 1/2 cups cake flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup 2% milk
Crispy Potato Wedges
By pattie_d
1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl
- The fried potato wedges from our local fast-food joint are worth the triptheir spicy, light, and crunchy coating contrasts perfectly with their fluffy interior. We wondered if we could find a way to make these fast-food-style potato wedges at home.
- If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using.
- 4 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 3 large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
- 1/4 cup vegetable oil or peanut oil, plus 3 quarts for frying
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 cup buttermilk
- 1/2 teaspoon baking soda
Rustic Autumn Soup Recipe
By pattie_d
This recipe is a great way to use the harvest of fall
- 5 medium parsnips, chopped
- 5 medium carrots, chopped
- 2 medium onions, chopped
- 1 medium sweet potato, peeled and chopped
- 1 medium turnip, peeled and chopped
- 1/2 medium tart apple, peeled and chopped
- 2 tablespoons chopped roasted sweet red pepper
- 2 celery ribs, chopped
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 Spice Islands® Bay Leaves
- 1 garlic clove, minced
- 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups half-and-half cream
- Optional garnish: additional cooked finely chopped carrots, parsnips and/or apples, fresh chives
Split Pea Soup with Rosemary
By pattie_d
Cooking Light DECEMBER 1999
- 1 1/2 cups green split peas
- 2 teaspoons olive oil, divided
- 2 cups chopped onion
- 1 cup diced carrot
- 1 bay leaf
- 1 tablespoon minced garlic cloves, divided (about 3 cloves)
- 1 tablespoon minced fresh rosemary, divided
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 tablespoon low-sodium soy sauce
- 4 cups water
- 2 cups Vegetable Stock or 1 (14 1/2-ounce) can vegetable broth
- 1 teaspoon salt
- 1/4 cup chopped fresh parsley
- 1/4 cup low-fat sour cream
Coffee Cupcakes Recipe
By pattie_d
Prep: 15 mins; Bake: 25 mins 350F 1
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup brewed coffee
- 1 1/2 teaspoons instant coffee granules
- 1 teaspoon vanilla extract
- 1 cup prepared white frosting
- 24 chocolate-covered coffee beans
Buckwheat Blini
By pattie_d
1-The night before, combine the flours with the coconut tonic and apple cider vinegar/lemon juice in a large bo...
- 1 cup of buckwheat flour
- 1 cup of whole wheat, spelt or kamut flour (for a gluten free option, replace with more buckwheat, rice, or your choice of whole grain gluten free flour)
- 1 1/2 cups coconut tonic (or you can use 2 cups of buttermilk, kefir or thinned yogurt)
- 1 1/2 tablespoons raw apple cider vinegar or lemon juice (omit if using buttermilk, kefir or thinned yogurt)
- 3 eggs, lightly beaten
- 1/2 teaspoon of sea salt
- 1 teaspoon baking soda
- plenty of butter, ghee or coconut oil for cooking them up in
Steak Diane
By pattie_d
Recipe courtesy Sandra Lee, 2007 Original recipe includes Dijon Mustard
- 4 (3-ounce) filet mignon medallions, rinsed and patted dry
- 1 teaspoon Montreal steak seasoning (recommended: McCormick Grill Mates)
- 2 tablespoons unsalted butter
- 1 teaspoon crushed garlic (recommended: Christopher Ranch)
- 1 cup fresh sliced mushrooms
- 1/4 cup cognac
- 1 tablespoon steak sauce (recommended: A-1)
- 1/4 cup heavy cream
- 1/4 cup low-sodium beef broth (recommended: Swanson)
- 1 tablespoon chives, finely chopped
My Big Fat Gypsy Trifle
By pattie_d
Place a large trifle dish or large glass bowl onto a tray to make it easier to carry
- Two 10-ounce all-butter pound cakes
- 3/4 cup strong liqueur, such as amaretti, cognac or orange-flavored liqueur, such as Grand Marnier or Cointreau, optional
- 3 pints strawberries, hulled and halved lengthwise
- One 8-ounce package amaretti cookies, crumbled
- Seeds from 1 vanilla pod or 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 4 cups heavy cream
- 7 ounces white chocolate, grated
Pasta Salad with Snow Peas and Feta
By pattie_d
Serve the pasta salad for lunch or a light dinner
- Coarse salt and ground pepper
- 1 pound fusilli, or other short pasta
- 4 ounces snow peas, strings removed, sliced diagonally into 1/2-inch-wide strips
- 1 yellow bell pepper, ribs and seeds removed, chopped into 1/2-inch pieces
- 2 scallions, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 cup (4 ounces) crumbled feta cheese
- 2 tablespoons olive oil
- 2 tablespoons white-wine vinegar
- 1 teaspoon balsamic vinegar
Yellow Tail Snapper Baked in a Salt Crust
By pattie_d
Preheat oven to 350 degrees F
- 1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned
- Kosher salt and freshly ground black pepper
- 2 lemons, sliced thin
- 2 shallots, sliced thin
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons thyme leaves
- 2 bay leaves
- 1 teaspoon red pepper flakes
- 1/4 cup extra-virgin olive oil, plus more for oiling baking sheet
- 4 egg whites, room temperature
- 1 cup kosher salt