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Recipes
Pumpkin Torte Recipe
By pattie_d
Directions In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice;...
- 1 package (18-1/4 ounces) yellow cake mix
- 1 can (15 ounces) solid-pack pumpkin, divided
- 1/2 cup milk
- 4 eggs
- 1/3 cup canola oil
- 1-1/2 teaspoons pumpkin pie spice, divided
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1/4 cup caramel ice cream topping
- 1/3 cup chopped pecans, toasted
Spicy Chicken Breasts with Fruit
By pattie_d
Fresh and sweet, peaches, plums, and cherries provide a flavorful counterpoint for these peppery chicken breasts
- 2 teaspoons Jamaican jerk seasoning
- 2 fresh serrano peppers, seeded and finely chopped
- 4 skinless, boneless chicken breast halves
- Nonstick cooking spray
- 1/2 cup peach nectar
- 3 green onions, cut into 1-inch pieces
- 2 cups sliced, peeled peaches
- 1 cup sliced plums
- 1 tablespoon packed brown sugar
- 1/8 teaspoon salt
- 1/2 cup pitted dark sweet cherries
- Hot cooked rice (optional)
Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy
By pattie_d
1 hr 10 minPrep:25 minInactive Prep:--Cook:45 min
- 2 (1-pound) celery roots, peeled and chopped into 1-inch cubes
- 1/2 small onion, chopped (about 1/2 cup)
- 2 Golden Delicious apples, peeled, cored and cut into large chunks
- 3 sage leaves
- 2 1/2 cups low-sodium chicken broth
- 1/4 teaspoon salt
- 1 (1-pound pork loin, trimmed of visible fat
- 1 tablespoon sugar
- 1 teaspoon celery seed
- 1/4 teaspoon dried sage
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons canola oil
- 2 shallots, minced (about 1/4 cup)
- 1/2 cup apple cider
- 3 tablespoons chicken broth
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
Lobster and Scallop Ceviche
By pattie_d
Recipe courtesy Arturo Franco-Camacho, Roomba
- 1/2 Maine lobster
- 1/2 pound clean, dry sea scallops
- 4 oranges, juiced
- 4 lemons, juiced
- 4 limes, juiced
- 1 Bermuda onion, sliced thin
- 2 small chopped tomatoes
- 3 tablespoons chopped fresh cilantro
- 1/2 small habanero
- 1/4 cup Spanish olive oil
- 1/4 cup ketchup
- Salt and freshly ground black pepper
- Avocado, for garnish
- Plantain chips, for garnish
Raw Cranberry Ice cream
By pattie_d
VICE CREAM by Jeff Rogers:
- 1 1/2 cups fresh organic cranberries
- 2 cups purified water
- 1/2 cup packed organic pitted honey dates
- 1 cup mashed overripe organic bananas
Chicken Sate with Spicy Peanut Dipping Sauce
By pattie_d
8 (8-inch) bamboo skewers, soaked for 20 minutes In a medium sized bowl, whisk together the chicken stock, coconut...
- 1/2 cup low-sodium chicken stock
- 1/2 cup lite coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 shallot, sliced thin
- 1 clove garlic, minced
- 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
- 1 tablespoon brown sugar
- 1/2 teaspoon lime zest
- 1 tablespoon minced fresh ginger
- 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
- 3/4 cup Spicy Peanut Dipping Sauce, recipe below
- 2 tablespoons minced fresh basil or cilantro leaves
- 1/4 cup chopped toasted peanuts
- 1/2 cup natural creamy peanut butter
- 1/4 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons minced fresh ginger
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- 1/2 teaspoon chili flakes
- 1 teaspoon red curry paste
- 1 shallot, peeled and roughly chopped
Easter Egg Puzzle Cookies
By pattie_d
We've hatched a new way to decorate and hunt for eggs, using our clever cookie-puzzle technique
- 4 cups all-purpose flour, plus more for surface
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Royal Icing
- Sanding sugar, for sprinkling (optional)
Chicken Roasted in a Brown Bag
By pattie_d
Preheat oven to 400 degrees
- 1 (3- to 3 1/2-pound) chicken
- Sea salt and freshly ground black pepper
- 1 onion, halved
- 4 sprigs fresh rosemary
- 1 tablespoon ground hot Hungarian paprika
Polenta Wedges with Tomato Tapenade
By pattie_d
Preheat broiler. Coat a baking sheet with cooking spray
- 1 16- to 18-ounce tube prepared polenta, ends trimmed and cut into 12 slices
- Canola or olive oil cooking spray
- 2/3 cup soft sun-dried tomatoes (see Tip)
- 4 teaspoons extra-virgin olive oil
- 1 tablespoon lightly packed flat-leaf parsley leaves
- 2 teaspoons rinsed capers
- 1 small clove garlic, chopped
- Pinch of freshly ground pepper
Seitan Bourguignon
By pattie_d
Heat olive oil in a large skillet over medium-high heat
- 2 tablespoons olive oil
- 4 (1/2-pound) packages traditional-flavored seitan, broken into bite-size pieces
- 4 shallots, minced
- 2 large carrots, peeled and sliced crosswise into 1-inch pieces
- 3 cloves garlic, coarsely chopped
- 2 tablespoons tomato paste
- 1/2 (750 mL) bottle pinot noir
- 1 cup homemade or store-bought low-sodium vegetable stock
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
- 1 large bay leaf
- 1 teaspoon dried thyme
- 15 pearl onions, fresh or frozen, peeled
- 3 tablespoons all-purpose flour
- 2 tablespoons margarine
- Coarse salt and freshly ground black pepper
- Mushroom "Bacon" Topping