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Recipes
Knudi & Gnocchi How to Make Pesto like an Italian Grandmother
By pattie_d
The technique here is: chop a bit, add some ingredients, chop some more
- 1 large bunch of basil, leaves only, washed and dried
- 3 medium cloves of garlic
- one small handful of raw pine nuts
- roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
- A few tablespoons of extra-virgin olive oil
- Special equipment: large mezzaluna for chopping
Fresco's Best Italian Cheese Sandwich
By pattie_d
These mouthwatering grilled mozzarella cheese sandwiches have a crispy bread-crumb coating
- 1 pkg. (11.25 ounces) Pepperidge Farm® Garlic Texas Toast, thawed
- 3/4 lb. fresh mozzarella cheese, cut into 1/2-inch-thick slices
- 1/2 cup all-purpose flour
- 3 eggs
- 1 cup plain dry bread crumbs
- 1/2 cup olive oil
- 3 cups Prego® Chunky Garden Tomato, Onion and Garlic Italian Sauce
Chinese Rice
By pattie_d
Brown beef, onions and celery
- 1 lb. ground beef
- 2 onions
- 1 c. celery (chopped)
- 1 c. rice
- 1 can mushroom soup
- 1 can cream of chicken soup
- 1 can Chinese vegetables
- 1 can mushrooms
- 1/4 c. soy sauce
- Chinese noodles
Ice Cream Sandwiches
By pattie_d
1. Heat oven to 350°. Line a baking sheet with foil; coat foil with nonstick cooking spray
- 1 * 1 cup canned solid-pack pumpkin
- 2 * 2 cups all-purpose flour
- 1/4 * 1/4 cup cocoa powder
- 1-1/2 * 1-1/2 teaspoons baking powder
- 1 * 1 teaspoon pumpkin pie spice
- 1/2 * 1/2 cup (1 stick) unsalted butter
- 1 * 1 cup sugar
- 1 * 1 egg
- 1/3 * 1/3 cup mini chocolate chips
- 2-1/4 * 2-1/4 cups reduced-fat vanilla-bean ice cream
Bolognese Sauce
By pattie_d
In a hot saucepan, melt the unsalted butter in the olive oil, and add the carrots, onion, celery, and chili peppers
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 large carrot, finely chopped
- 1 onion, finely chopped
- 1 large celery stalk, finely chopped
- 2 dried chili peppers, crushed
- Sprig fresh rosemary
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 cup white wine
- 3 cups tomato sauce or La Salsa di 5 Minuti, recipe follows
- 3 basil leaves, torn
- Salt
- La Salsa di 5 Minuti
- 4 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- Dried chili peppers, crushed
- 1 (28-ounce) can peeled plum tomatoes, pureed
- Salt
- 3 fresh basil leaves, torn
Pan Seared Shrimp and Scallop Skewers
By pattie_d
Recipe courtesy Rachael Ray
- 8 (6 to 8-inch) bamboo skewers
- 16 jumbo deveined, peeled shrimp
- 16 sea scallops
- Salt and pepper
- 1 teaspoon sweet paprika, 1/3 palmful
- 1/2 teaspoon crushed red pepper flakes, eyeball it
- 1 lemon zested and juiced
- 2 tablespoons chopped flat leaf parsley, a handful
- 1 tablespoon extra virgin olive oil, 1 turn of the pan
Peachy Cheesecake
By pattie_d
Chill: 4 hours: Bake: 40 to 45 minutes 375F degrees 1
- 8 boards (2 crackers each) reduced-fat chocolate graham crackers (about 4 ounces), finely crushed
- 3 tablespoons butter, melted
- 1 1/2 cups 1 percent low-fat cottage cheese
- 1 can (15 ounces) peaches in juice, drained with 1/4 cup juice reserved
- 1 package (8 ounces) 1/3-less-fat cream cheese, at room temperature
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 2/3 cup sugar
- 4 egg whites
- Fresh mint leaves, for garnish (optional)
Fabio's Creamless Creamy Squash Soup
By pattie_d
Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionall...
- 1 celery rib, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 2 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) plus additional for drizzling
- 1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
- 1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
- 1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes
- 2 teaspoons coarse sea salt
- 3-1/2 cups boiling water plus additional for thinning
- 1 crisp amaretto (Italian almond macaroon), finely crushed (2 tablespoons)
Chocolate Almond Cake
By pattie_d
Note: This recipe has been adapted from Helen Nash's original to make one cake
- 1 cup unsalted margarine, plus 1/2 tablespoon for cake pan
- 1 tablespoon potato starch, for dusting pan, plus 1 1/2 teaspoons
- 9 ounces semisweet chocolate, broken into small pieces
- 1 1/4 scant cups sugar
- 6 large eggs, separated, at room temperature
- 1/4 cup strained freshly squeezed orange juice
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons cognac
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 teaspoon pure vanilla extract
- 9 ounces blanched almonds, finely ground
- Passover Powdered Sugar
- 1 tablespoon sliced almonds, for garnish
Chocolate Whipped Cream Frosting
By pattie_d
This recipe is used with our Hot Milk Cake
- 2 cups heavy cream
- 4 ounces finely chopped semisweet chocolate