Pattie_d's profile page
Recipes
Pizza Sandwiches Pizzazy
By pattie_d
Position rack in center of oven and preheat the oven to 325 degrees F
- 1 1/4 cups coarsely grated provolone
- 1 1/4 cups coarsely grated mozzarella
- 1 French baguette, about 20 inches long
- 1/2 cup Emeril's Kicked Up Tomato Sauce or your favorite red pasta sauce
- 1/4 teaspoon Baby Bam, recipe follows
- 1/4 cup pepperoni slices (about 16 slices)
- 1/4 cup finely grated Parmesan
- Crushed red pepper, optional
- 1/2 teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons dried parsley
- 2 tablespoons salt
- 3 tablespoons paprika
Hass Avocado Chocolate Mousse Recipe
By pattie_d
Instructions: Place cottage cheese in the work bowl of a food processor and puree until smooth, about 1 minute
- (16-oz.) container low fat cottage cheese
- powdered sugar
- ripe, Fresh Hass Avocados, peeled and seeded
- bittersweet dark chocolate, chopped
Pierogis Potato
By pattie_d
Recipe courtesy Pat Edgcomb
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 ounces cream cheese, room temperature
- 1 egg
- 1/2 teaspoon butter, softened
- 1/2 cup lukewarm milk
- 4 to 5 medium potatoes, peeled, boiled in water until fork tender
- 2 teaspoons butter
- 1 cup shredded sharp Cheddar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, finely diced
- 1 large onion, roughly chopped
- 1 stick butter, plus extra for frying
Chinese ChickenStock
By pattie_d
This is a good basic. Sometimes, I add pork bones or Chinese, dried,preserved turnip or radish
- 3 pounds chicken pieces (backs, necks, or wings)
- 10 cups cold water
- 3 slices fresh ginger
- 2 green onions (spring onions, scallions), cut into 1-inch pieces
- 1 tablespoon Chinese rice wine or dry sherry
- Salt, to taste
- Black pepper, to taste, optiona
Savory Palmiers
By pattie_d
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto, store bought or homemade (recipe follows)
- 1/2 cup crumbled goat cheese, such as Montrachet
- 1/4 cup finely chopped sundried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt
- 1/4 cup walnuts
- 1/4 cup pignolis
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
Bean-and-Veggie Sliders
By pattie_d
These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches
- 2 cups cooked kidney beans
- 1 cup steamed jasmine or basmati rice
- 1/2 cup shredded carrot
- 1/3 cup shredded broccoli
- 2 tablespoons grated ginger
- 2 tablespoons finely chopped fresh cilantro
- 1/2 recipe flavor base
- 1 tablespoon vegetable oil
- 12 small whole-wheat rolls, split
- Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro
Vietnamese Beef-Noodle Bowl
By pattie_d
Cooking Light MARCH 1999
- 8 cups water
- 2 (14 1/4-ounce) cans fat-free beef broth
- 3 whole star anise (optional)
- 2 (3-inch) cinnamon sticks
- 1 (1 1/2-inch) piece peeled fresh ginger, sliced
- 4 ounces uncooked rice stick noodles or vermicelli
- 1 1/2 pounds boned sirloin steak, thinly sliced
- 2 1/2 tablespoons minced shallots
- 2 tablespoons sake (rice wine) or rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 2 cups fresh bean sprouts
- 1 cup sliced fresh basil leaves
- 1/3 cup minced fresh cilantro
- 1/4 cup minced green onions
- 3 tablespoons fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon thinly sliced red chile (optional)
- 6 lime wedges (optional)
Chicken Orange-Flavored Roasted style
By pattie_d
1. In 3-quart glass bowl combine water, salt and sugar; stir to dissolve salt and sugar
- 1 cup hot water
- 1/2 cup kosher or coarse salt
- 1/2 cup firmly packed dark-brown sugar
- 3 cups orange juice
- 1 large onion, halved and thinly sliced
- 3 cloves garlic, crushed
- 1 tablespoon ground cumin
- 1/4 teaspoon black pepper
- 1 whole chicken, about 4 pounds
Jamaican Chicken Stew
By pattie_d
Cooking Light NOVEMBER 2000
- 1 cup uncooked long-grain rice
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 1/2 teaspoons bottled minced garlic
- 1 pound skinned, boned chicken breast, cut into bite-size pieces
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon cracked black pepper
- 1/4 cup dry red wine
- 2 tablespoons capers
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
Leek and Brie Tart
By pattie_d
This savory tart, with a golden puff pastry crust, will be the hit of any party
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 2 tbsp. butter
- 4 leeks, thinly sliced
- 1/4 cup water
- 2/3 cup heavy cream
- 1 (8-ounce) Brie cheese round, white rind removed and cut into 1/2-inch pieces
- 1 egg
- Dash ground red pepper
- 1/4 cup grated Parmesan cheese