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Recipes
Crispy Zucchini Flowers Stuffed with Ricotta and Mint
By pattie_d
These stuffed zucchini flowers look and taste amazing! Make sure they're eaten straightaway, while they're still cr...
- 7 ounces good-quality crumbly ricotta cheese (not supermarket ricotta; best bought from a specialty shop)
- 1/4 of a nutmeg, finely grated, or a pinch of ground nutmeg
- A small handful freshly grated Parmesan
- 1 lemon, zest finely grated, plus 2 lemons, halved for serving
- A small bunch fresh mint, leaves picked and finely chopped
- 1 to 2 fresh red chiles, halved, seeded and very finely chopped
- Sea salt and freshly ground black pepper
- 1 3/4 cups self-rising flour, plus a little extra for dusting
- 1 1/2 cups decent white wine or sparkling water
- 8 zucchini flowers, with zucchini still attached
- Vegetable oil
- A small piece potato, peeled, optional
- A few sprigs fresh parsley, optional
Pumpkin Strudel -Carla Hall
By pattie_d
1. Preheat oven to 375 degrees F
- 1/2 cup Golden Raisins
- 1 1/2 cups Granulated Sugar (divided)
- 1/4 cup Cocoa Powder
- 2 tablespoons Cinnamon (divided)
- 1 pound butter (divided)
- 2 Sugar Pumpkins (peeled; seeded; thinly sliced)
- 2 teaspoons Salt (divided)
- 1/2 cup Light Brown Sugar
- 2 teaspoons Ground Ginger
- 1/4 cup Pecans (roasted and finely chopped)
- 1/2 cup Bread Crumbs (lightly toasted)
- 3/4 cup Spiced Rum
- 1 Lemon (zested and juiced)
- 16 Sheets Phyllo Dough (thawed)
- 1 cup whipped cream
Baby Back Ribs Recipe
By pattie_d
Slow-cook the ribs during the day and they will be ready to finish on the grill when you get
- 2-1/2 pounds pork baby back ribs, cut into eight pieces
- 5 cups water
- 1 medium onion, sliced
- 2 celery ribs, cut in half
- 2 teaspoons minced garlic, divided
- 1 teaspoon whole peppercorns
- 1/2 cup barbecue sauce
- 1/4 cup plum sauce
- Dash hot pepper sauce
Brussel Sprouts Kulambu
By pattie_d
Place oil in a saucepan over medium heat
- 2 tablespoons canola oil
- 1/4 teaspoon asafoetida powder
- 4 to 6 curry leaves (optional)
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1/4 teaspoon turmeric powder
- 2 teaspoons sambhar powder
- 1 cup tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon tamarind paste
- 1 1/2 cups fresh brussels sprouts, cut in hal
Summer Sandwich
By pattie_d
Spread each slice of bread with 1 tablespoon of the coulis
- 8 8 8 slices of organic black bread or seven-grain bread
- 1/2 1/2 1/2 cup Red Pepper Coulis
- 1 1 1 cup sprouts (sunflower, daikon, radish, clover, or alfalfa)
- 1 1 1 medium-size red onion, grilled or raw, thinly sliced
- 2 2 6 large tomatoes, each cut into 6 slices
- 1 1 1/4-inch medium-size ripe Hass avocado, peeled, halved, pit removed, and cut into 1/4-inch slices
- Kosher salt and freshly ground black pepper
Daphne's Homemade Holiday GiLfts
By pattie_d
Lip Balm: Everything You Need: 2 tablespoons Beeswax 2 tablespoons coconut oil 2 tablespoons shea butter Essentia...
- If you haven’t finished all your holiday shopping by now and are feeling a little anxious, Daphne’s got some simple do it yourself gift ideas that are sure to fill your home with holiday cheer. Best of all each gift costs under one dollar.
Mock Ceviche
By pattie_d
Traditionally, ceviche is raw fish that’s "cooked" by marinating it in acidic citrus juice
- 1 1 2-inch pound tilapia fillets, cut into 2-inch pieces
- 1-2 1-2 1-2 jalapeño peppers, minced
- 1/2 1/2 1/2 cup lime juice
- 1/2 1/2 1/2 cup chopped fresh cilantro, divided
- 1 1 1 teaspoon chopped fresh oregano
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 large green bell pepper, halved crosswise and thinly sliced
- 1 1 1 large tomato, chopped
- 1/2 1/2 1/2 cup very thinly sliced white onion
- 1/4 1/4 1/4 cup quartered green olives
- 1 1 1 avocado, chopped
Peas and Prosciutto
By pattie_d
1998, Rao's Cookbook by Frank Pellegrino, All Rights Reserved
- 1/4 cup Flavored Olive Oil (recipe follows)
- 1/2 cup finely chopped onion
- 1/2 cup diced prosciutto
- 1 15-ounce cans green peas, drained, or 2 cups fresh peas, cooked
- 1 cup chicken broth
- Salt and pepper to taste
- Copyright 1998, Rao's Cookbook by Frank Pellegrino, All Rights Reserved
- 1 cup fine-quality olive oil (such as Filippo Berio)
- 4 garlic cloves, peeled and crushed
Pork Cutlets Empanizado with Mango-Rum Chutney
By pattie_d
To make the pork marinade, combine the onion, garlic, orange juice, lime juice, and salt in a resealable gallon-siz...
- 1 yellow onion, coarsely chopped
- 4 garlic cloves, finely minced
- 1/2 cup orange juice
- 2 limes, juiced
- 1 teaspoon coarse salt
- 8 thin pork loin cutlets
- Chutney
- 3/4 cup white vinegar
- 1/4 cup spiced rum
- 1/2 cup golden raisins
- 1/2 cup dark brown sugar
- 1 red onion, chopped
- 1/2 yellow bell pepper, seeded, ribbed, and chopped
- 1 (2-inch) piece ginger, peeled and grated
- 1 garlic clove, grated
- 1 teaspoon ground allspice
- 2 large mangoes, peeled, seeded and cubed
- 1 Granny Smith apple, peeled, halved, cored, and cubed
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups dry plain bread crumbs
- 1/4 cup vegetable oil
Caramel Balsamic Swirl Ice Cream
By pattie_d
Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes
- 4 cups 35-percent cream
- 1 vanilla bean, cut in half and seeds scraped
- 6 egg yolks
- 1 cup sugar
- 1 cup fruity extra-virgin olive oil
- 2 cups balsamic vinegar
- Fresh berries, as a garnish