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Recipes
Classic Chicken Piccata Recipe
By pattie_d
chicken
- 4 boneless, skinless chicken breasts (about 1-1/2 pounds)
- 1/4 teaspoon each salt and black pepper
- 3 tablespoons flour
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 1/2 cup white wine
- 1/3 cup fresh lemon juice
- 2 tablespoons chopped capers
- 2 tablespoons fresh parsley
Blueberry-Cornmeal Muffins
By pattie_d
These muffins can be made up to one day ahead and stored in an airtight container at room temperature
- 1 1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons finely grated orange zest
- 1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops
- 2 large eggs, separated
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed
- 2 1/2 teaspoons coarse sanding sugar (optional)
- Nonstick cooking spray
Fruit and Nut Braid
By pattie_d
This tender loaf, loaded with dried fruit and nuts, makes delicious coffee bread
- 1/2 cup butter
- 3/4 cup milk
- 3 large eggs, 1 divided
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour*
- 1/4 cup sugar
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk powder
- 1 1/4 teaspoons salt
- 2 1/2 teaspoons instant yeast
- 1/8 teaspoon Fiori di Sicilia or lemon oil, or 1 teaspoon Buttery Sweet Dough Flavor
- 1 1/2 cups dried fruit: any mixture of cranberries, cherries, apricots, raisins, or pineapple
- 1/2 cup pine nuts or chopped macadamia nuts
Mini Cheesecakes with Cherry Topping
By pattie_d
These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries
- FOR THE CRUST
- 20 graham crackers
- 10 tablespoons butter, melted; plus more, room temperature, for the pans
- 3 tablespoons sugar
- Pinch coarse salt
- FOR THE CHEESECAKES
- 3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
- 2 1/4 cups sugar
- 1/2 cup all-purpose flour
- 1 cup sour cream, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 5 large eggs, room temperature
- FOR THE CHERRY TOPPING
- 4 pounds cherries (Bing, or other large, dark cherries)
- 1/2 cup sugar
- 1/2 cup lemon juice
- 1 tablespoon powdered gelatin
Pumpkin Ice Cream | Williams-Sonoma/ BH& G
By pattie_d
To make your own pumpkin puree, use 1 large or 2 medium Sugar Pie or other eating (not field) pumpkins
- 1 cup of canned unsweetened pumpkin puree
- 1 tsp. vanilla extract
- 3 cups half-and-half
- 3/4 cup firmly packed dark brown sugar
- 5 egg yolks
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- Pinch of freshly grated nutmeg
- 1 Tbs. bourbon
Snapper Whole Baked
By pattie_d
– This exotic baked, whole snapper recipe, allows you to use the entire fish, giving it a stunning appearan...
- =OR=
Chicken Quesadillas Recipe
By pattie_d
1. Bring a pot of lightly salted water to a boil
- Marinade
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- Quesadillas
- 1 1/4 pounds thin-sliced chicken breasts
- 2 ears corn on the cob, shucked
- 1 15 1/2 ounce can black beans, drained and rinsed
- 8 burrito-size tortillas
- 2 cups Mexican cheese blend
- Sour cream and salsa (optional)
Zucchini Pineapple Bread
By pattie_d
Zucchini, Pineapple, Chocolate Chip, Pecans
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 teaspoons vanilla
- 2 cups shredded zucchini
- 1 -8 oz. can crushed pineapple
- 1/2 cup Semi Sweet Choc Chips
- 1/2 cup chopped Pecans
- 3 cups flour, unsifted
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
Fruity Breakfast Milkshake
By pattie_d
Fruity Breakfast Milkshake Tell your kids you're making them milkshakes for breakfast and they'll be starting a Mo...
- 3/4 cup(s) milk, (skim, soy, or almond)
- 1/2 cup(s) banana(s)
- 1 cup(s) berries, frozen
- ice cubes, 3-5
Crab Louie Salad
By pattie_d
Recipe courtesy Swan Oyster Depot
- 1 pint mayonnaise
- 1/2 pint tomato ketchup
- 1/2 cup sweet relish
- 1/2 cup chopped black olives
- 2 hard boiled eggs, chopped
- 1 head iceberg lettuce, chopped
- 8 to 12 ounces fresh picked Dungeness crabmeat
- 1 avocado, peeled, pitted, and sliced lengthwise thinly
- 3 tomatoes, quartered
- 1/2 pound asparagus spears, cooked.