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Recipes
Ribs Tangy & Tender
By pattie_d
1. Combine all ingredients except ribs and oil in slow cooker
- 3/4 to 1 cup vinegar
- 1/2 cup ketchup
- 2 Tablespoons sugar
- 1 garlic clove, minced
- 1 Teaspoon dry mustard
- 2 Tablespoons Worcestershire sauce
- 1 Teaspoon paprika
- 1/2 Teaspoon
- 1/8 Teaspoon pepper
- 2 lbs. pork spareribs (baby back)
- 1 Tablespoon oil
Pork Slow Cooker Moo Shu Style
By pattie_d
1. Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside
- Prep: 10 minutes
- Slow Cook: 4 hours on HIGH or 6 hours on LOW
- 1/2 cup hoisin sauce
- 3 large cloves garlic, minced
- 2 tablespoons dark Asian sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon cornstarch
- 1 bag (16 ounces) shredded coleslaw mix
- 1/2 bag (10 ounces) shredded carrots
- 3/4 pound boneless pork loin chops
- 12 flour tortillas (6-inch)
- Scallion strips (optional)
Cranberry Passion Fruit Sauce
By pattie_d
Bring the cranberries, sugar, passion fruit pulp, and water to a boil in a large saucepan over medium-high heat
- 2 (1-pound) bags fresh or frozen whole cranberries
- 3 cups sugar
- 1 1/2 cups passion fruit pulp, frozen and thawed
- 2 cups water
Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce
By pattie_d
Recipe courtesy Emeril Lagasse, 2005
- 2 tablespoons minced shallots
- 1 cup dry brut Champagne
- 1/2 vanilla bean, split and scraped
- 1/2 cup heavy cream
- 1 cup (2 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground white pepper
- 12 jumbo sea scallops, cleaned
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh chives
Naan Bread
By pattie_d
In a medium bowl combine the milk, sugar, and yeast
- 1/3 cup warm milk (100 degree F to 110 degree F)
- 2 teaspoons sugar
- 1 package active dry yeast
- 1/2 cup plain yogurt
- 3 tablespoons purchased ghee* or clarified butter**
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups all-purpose flour
Pork Chunky Shoulder Ragu
By pattie_d
Make Ahead Stir Frying Makes about 10 cups Directions In a large skillet, heat the oil over medium heat
- 2 tablespoons olive oil
- 2 pounds boneless pork shoulder roast, rolled and tied
- Salt and freshly ground pepper
- 1 medium onion, chopped
- 1/2 teaspoon fennel seeds
- 4 large garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh rosemary
- 1 28-ounce can tomato puree
- 1 28-ounce can Italian peeled tomatoes, drained and chopped
- Salt
- Pinch of crushed red pepper
- 1/2 cup chopped fresh basil
Cilantro-Lime Salmon Recipe
By pattie_d
Fresh lime brightens the flavor of this microwave-fast salmon, sized just right for a pair
- 2 tablespoons sour cream
- 1 green onion, chopped
- 1 tablespoon minced fresh cilantro
- 1 garlic clove, minced
- 1/4 teaspoon minced fresh gingerroot
- 1/4 teaspoon grated lime peel
- 1/8 teaspoon salt
- Dash ground cumin
- Dash pepper
- Dash crushed red pepper flakes
- 2 salmon fillets (6 ounces each)
- Lime wedges
Antipasti Salad
By pattie_d
For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put ...
- Salad:
- 1/4 medium red onion, minced
- 1/2 medium fennel bulb, trimmed and cored
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 jarred roasted sweet red peppers, chopped (about 3&4 cup)
- 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
- 2 cups baby arugula
- 1 cup fresh flat-leaf parsley leaves
- 1/4 cup kalamata olives, pitted (about 2 ounces)
- 1/2 to 1 cup freshly shaved Parmigiano-Reggiano
- Dressing:
- 1 small garlic clove, peeled
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly grated orange zest
- 2 tablespoons white wine vinegar
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Mosaic Chicken Terrine
By pattie_d
Recipe courtesy Paula Deen
- 2 eggs, lightly beaten
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon seasoned salt
- 1 1/2 pounds boneless chicken breast halves
- 2 cups grated Parmesan
- 1 (14 1/2-ounce) can artichoke hearts, drained and cut in half
- 6 slices mortadella, salami, or prosciutto
- 12 to 16 fresh basil leaves or 8 spinach leaves
- 1 cup mayonnaise
- 1/2 clove garlic, minced
- 1 teaspoon fresh dill weed or 1/2 teaspoon dried
- 1 teaspoon chopped parsley
- Buttery crackers, for serving
Pork Sandwich au jus w/5 Spice
By pattie_d
1. Trim any excess fat from roast
- Prep: 20 min.
- Cook: 10 hours
- 1 2-1/2- to 3-pound pork shoulder roast
- 1 cup apple juice
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1-1/2 teaspoons five-spice powder
- 6 to 8 kaiser rolls, split and toasted
- 1-1/2 to 2 cups shredded Chinese cabbage