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Recipes
Asian Mushroom Soup
By pattie_d
Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned
- 2 tablespoons vegetable oil
- 4 garlic cloves, thinly sliced
- 1 (2-inch piece) fresh ginger, peeled and thinly sliced
- 2 quarts reduced-sodium chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce, optional
- 2 portobello mushrooms, caps peeled, cleaned and thinly sliced
- 5-ounces cremini mushrooms, thinly sliced
- 10 small shiitake mushrooms, cleaned and left whole
- Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn
- 2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced
- 2 good handfuls snow peas
- 1 small bunch scallions, thinly sliced
- Dark sesame oil
Mini Chicken Lettuce Wraps
By pattie_d
Directions In a medium bowl, stir vinegar, sugar, and 1 teaspoon salt until sugar is dissolved
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Coarse salt and ground pepper
- 1 medium carrot, cut into matchsticks
- 1/2 green mango, peeled and cut into matchsticks
- 1 tablespoon vegetable oil, plus more for grill grates
- 2 tablespoons fresh lime juice
- 1 tablespoon minced peeled fresh ginger
- 3 thin chicken cutlets (about 3 ounces each)
- 24 small leaves Bibb lettuce, from about 3 heads (3 ounces each)
- 1/4 cup fresh cilantro leaves
BREAKSTONE'S Fruit-Filled Coffee Cake Recipe
By pattie_d
Directions Heat oven to 350°
- Ingredients
- 1 package (2-layer size) white cake mix
- 1 teaspoon ground cinnamon
- 1 cup BREAKSTONE'S Reduced Fat Sour Cream
- 3 eggs
- 1/4 cup water
- 1 (21 ounce) can cherry pie filling
- 1/2 cup PLANTERS Sliced Almonds, toasted
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
dinosaur Kale with Baby Potatoes
By pattie_d
Prep time: 10 minutesCook time: 40 minutes Try to find the smallest potatoes you can for this recipe
- 2 cups vegetable or chicken stock
- 2 cups water
- 1 pound baby potatoes of various colors
- 3 Tbsp olive oil, divided
- 1 pound dinosaur kale or Swiss chard, chopped roughly
- 3 garlic cloves, chopped
- 1/4 teaspoon red pepper flakes
- Salt and black pepper
- Grated zest of a lemon
- Lemon juice to taste
Daphne Oz's Green Papaya Salad with Deep Fried Watercress
By pattie_d
This tasty salad makes a great summertime meal!
- For the Salad:
- 1 Green Papaya (shredded)
- 1 Jicama (shredded)
- 1 Green Apple (shredded)
- 1/4 cup Peanuts
- 1 Red Chile such as Fresno (sliced)
- 1/2 bunch Cilantro (leaves only)
- 4 Scallions (sliced)
- For the Dressing:
- 1/4 cup Extra Virgin Olive Oil
- Juice of 1 Lime
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sugar
- 1 teaspoon Salt
- For the Fried Watercress:
- 1 cup All-Purpose or Rice Flour (plus another 1/2 cup to dredge)
- 2 teaspoons Baking Powder
- 1 cups Ice Cold Water
- 1 teaspoon Salt
- 2 heads Watercress (trimmed and pulled apart)
- 1/4 cup Sriracha hot sauce
Smoked Brisket (Emeril's Texas-Style)
By pattie_d
Recipe courtesy Emeril Lagasse, 2002
- 1 (4-pound) beef brisket, trimmed
- 2 tablespoons dark brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon cayenne
- 2 teaspoons dry mustard
- 2 teaspoons ground cumin
- Mesquite wood chips
- Barbecue Sauce, recipe follows
- 2 tablespoons vegetable oil
- 3/4 cup chopped yellow onions
- 2 tablespoons chopped garlic
- 4 cups ketchup
- 1/2 cup dark brown sugar
- 2 tablespoons cane syrup
- 1/2 cup apple cider vinegar
- 1/2 cup yellow mustard
- 1/4 cup Worcestershire sauce
- 3 tablespoons hot red pepper sauce
- 2 teaspoons Essence, recipe follows
- 1/2 teaspoon red pepper flakes, or more to taste
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Butternut Squash and Apple Soup-Michael
By pattie_d
Recipe courtesy Michael Chiarello
- 2 tablespoons unsalted butter
- 1 1/2 cups sliced leeks, white parts only
- 1 tablespoon minced garlic
- 6 cups peeled and roughly diced butternut squash
- 3 cups peeled and roughly diced apples
- 2 teaspoons Toasted Spice Rub, recipe follows
- 6 1/2 cups chicken stock or 2 (14 1/2-ounce) cans low-sodium chicken broth mixed with 3 cups water
- Sea salt, preferably gray salt
- 1 cup chopped Spiced Candied Walnuts, recipe follows, optional
- 1/4 cup fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons crushed red pepper flakes
- 1/4 cup pure California chili powder (about 1-ounce)
- 2 tablespoons kosher salt
- 2 tablespoons ground cinnamon
- Peanut or canola oil
- 4 cups walnut halves
- 1 cup confectioners' sugar, sifted
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- Pinch salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
Seafood Strudel
By pattie_d
Recipe Courtesy The Restaurant School, Philadelphia, PA
- 2/3 cup green olives, pitted, chopped
- 2/3 cup black olives, pitted, chopped
- 1/2 cup roasted red pepper, skinned, seeded and diced
- 2 tablespoons parsley, minced
- 4 anchovies, minced
- 4 teaspoons capers, rinsed, drained and minced
- 2 teaspoons red wine vinegar
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 pound salmon fillet, roughly chopped
- 1 pound bay scallops, well drained
- 1 pound rock shrimp, well drained
- 4 ounces butter, plus 1 cup butter, melted, for brushing phyllo
- 4 ounces flour
- 1 cup black olives, pitted and chopped
- 1 cup dry white wine
- 1 cup heavy whipping cream
- 1 package phyllo dough, thawed
- 2 cups heavy cream
- 1 lemon, juiced
- Pinch saffron
Dry-Aged Standing Rib Roast with Sage Jus
By pattie_d
Recipe courtesy Alton Brown
- 1 (4-bone-in) standing rib roast, preferably from the loin end
- Canola oil, to coat roast
- Kosher salt and freshly ground pepper, to cover entire roast
- 1 cup water
- 1 cup red wine
- 4 fresh sage leaves
Sourdough Bread
By pattie_d
This hearty textured bread looks and tastes delightful when cut into thick slices and served with soft butter
- 1 cup Sourdough Starter (see below)
- 5-1/2 to 6 cups all-purpose flour
- 1 package active dry yeast
- 1-1/2 cups water
- 3 tablespoons sugar
- 3 tablespoons butter
- 1 teaspoon salt