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Recipes
Fregola Salad with Fresh Citrus and Red Onion
By pattie_d
For the orange oil: Combine the olive oil and the orange zest in a small bowl and set aside
- 1/2 cup extra-virgin olive oil
- 1 orange, zested
- 8 cups chicken broth
- 1 pound fregola pasta (or orzo)
- 1 orange
- 1 pink grapefruit
- 1 small red onion, thinly sliced
- 1/2 cup chopped fresh mint leaves
- 1/4 cup chopped fresh basil leaves
- 1/2 tablespoon fennel seeds, lightly toasted
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
Creme Brulee Red Raspberry Recipe
By pattie_d
Coat six 6-oz. ramekins or custard cups with cooking spray
- 1 can (21 ounces) raspberry pie filling
- 1-1/2 cups heavy whipping cream
- 6 egg yolks
- 6 tablespoons sugar
- 1/4 cup coarse sugar
Spring Gazpacho
By pattie_d
Caroline Wright
- 6 medium tomatoes (preferably yellow), halved, seeded, and coarsely chopped
- 2 medium yellow bell peppers, coarsely chopped
- 1/2 large seedless cucumber, peeled and chopped
- 4 scallions, sliced
- 1 small garlic clove, chopped
- 3 tablespoons white-wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 slices sourdough bread (3 ounces), crusts removed, chopped
Carrot and Yam Puree
By pattie_d
Recipe courtesy Giada De Laurentiis
- 1/3 cup extra-virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 pounds carrots, peeled and thinly sliced
- 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 4 cups low-sodium chicken broth
- 1/2 cup water
Butternut Squash Cupcake Stuffed with Maple Cream Cheese
By pattie_d
Preheat the oven to 325 degrees F
- Cupcake Batter
- 2 medium-size butternut squash, peeled, seeded and diced
- 4 ounces (1 stick) unsalted butter, room temperature
- 1 pound dark brown sugar
- 1 1/2 cups cake flour (recommended: Presto)
- 1 1/2 cups flour
- 2 teaspoons cinnamon, plus more for dusting
- 1 teaspoon mace
- 1 teaspoon ground ginger
- 4 eggs, whisked slightly
- Maple Cream Cheese
- 12 ounces cream cheese, room temperature
- 5 tablespoons unsalted butter, room temperature
- 1/2 cup maple syrup
- 1 1/2 cups powdered sugar
Tahini Dressing Creamy Style
By pattie_d
dressing tahini
- 1/2 cup Sesame Tahini
- Juice of 1 lemon
- 1 chopped scallion
- 1/2 bunch chopped parsley or cilantro
- water to thin (desired consistency)
Orange-Scented Almond and Olive Oil Muffins
By pattie_d
Recipe courtesy Giada De Laurentiis
- 1 cup sugar
- 4 large eggs, at room temperature
- 1/2 cup fresh orange juice, at room temperature
- 1/4 cup extra-virgin olive oil
- 1/4 cup plain whole milk Greek yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 large orange, zested
- 1 cup almond flour
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup sliced almonds, toasted (see Cook's Note)
- Powdered sugar, for dusting
Shrimp with Green Onion, Garlic and BBQ Spices-All You Can Eat
By pattie_d
Recipe courtesy Bobby Flay
- 1/4 cup smoked sweet paprika
- 2 tablespoons ancho chili powder
- 2 tablespoons light brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 pounds (21 to 24) large shrimp, shell on
- 6 tablespoons canola oil, divided
- 12 cloves coarsely chopped fresh garlic, divided
- 1/2 cup thinly sliced green onion
Black Bean Brownies (Gluten Free)
By pattie_d
These are flourless brownies made with pureed black beans! You won't believe it! You can substitute spices for th...
- 1 (15 1/2 ounce) can
- black beans
- (rinsed and drained)
- 3 3
- eggs
- 3 tablespoons
- oil
- 4 tablespoons
- cocoa powder
- 1 pinch
- salt
- 1 teaspoon
- vanilla
- 3/4 cup
- sugar
Mahi Mahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette
By pattie_d
Active time:10 min Start to finish:25 min
- 1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
- 3/4 lb cherry tomatoes
- 6 tablespoons olive oil, divided
- 4 (6-oz) skinless mahimahi fillets (1 inch thick)
- 1 tablespoon red-wine vinegar
- 2 teaspoons black or green tapenade (olive paste)