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Recipes
Chicken Scarpariello
By pattie_d
Recipe courtesy Rachael Ray
- 2 1/2 pounds boneless, skinless chicken breast
- Salt and pepper
- 1 teaspoon poultry seasoning
- 3 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 3 hot cherry peppers, drained and chopped
- 1 large onion chopped
- 5 cloves garlic, chopped or thinly sliced
- 1/2 cup dry white wine, add more if needed
- 1/2 cup chicken stock or broth, add more if needed
- 1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
- 2 tablespoons juice from hot pepper jar
- Note: if you can't find cherry peppers, substitute a 1/4 teaspoon of dried hot red pepper flakes which can be added along with garlic.
- Orzo with Parsley and Lemon Zest, recipe follows
Beef, Beer, and Barley Stew
By pattie_d
Cooking Light NOVEMBER 2002
- 2 tablespoons olive oil
- 1 pound beef stew meat
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 3 cups coarsely chopped onion
- 2 bay leaves
- 2 thyme sprigs
- 2 tablespoons tomato paste
- 2 cups (1 1/2-inch-thick) slices carrot
- 2 cups chopped peeled turnips (about 1 pound)
- 3/4 cup uncooked pearl barley
- 5 garlic cloves, minced and divided
- 2 (8-ounce) packages mushrooms, quartered
- 3 cups water
- 3 cups low-salt beef broth
- 2 tablespoons Worcestershire sauce
- 1 (12-ounce) bottle dark beer (such as stout)
- 3 small beets
- 3 tablespoons chopped fresh parsley
- 1 teaspoon thyme leaves
- 2 tablespoons prepared horseradish
Ratatouille Tart
By pattie_d
This savory puff pastry tart is filled with eggplant, zucchini and peppers topped with a beautiful arrangement of s...
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1/4 cup olive oil
- 1 medium eggplant, peeled and cut into 1/2-inch cubes (about 5 1/2 cups)
- 1 medium onion, chopped (about 1/2 cup)
- 3 cloves garlic, minced
- 2 medium zucchini, peeled and diced (about 2 cups)
- 1 medium green pepper, diced (about 1 cup)
- 1 tsp. dried oregano leaves, crushed
- 1/2 tsp. ground black pepper
- 1 can (8 ounces) tomato sauce
- 1 tbsp. tomato paste
- 1 tbsp. red wine vinegar
- All-purpose flour
- 5 small Italian plum tomatoes, sliced
- 2 small zucchini, sliced (about 2 cups)
- 1 tbsp. dry bread crumbs
Daphne Oz's Chipotle Mayo
By pattie_d
1 cup prepared Mayo 2 Chipotles in Adobo Sauce plus 1 teaspoon Adobo Sauce 1 Garlic clove (finely minced) 1/2 Lemon...
- 1 cup prepared Mayo
- 2 Chipotles in Adobo Sauce plus 1 teaspoon Adobo Sauce
- 1 Garlic clove (finely minced)
- 1/2 Lemon (juiced)
- Salt and Pepper
Strawberry Shortcake
By pattie_d
Besides succulent fresh, ripe strawberries, the key to a great strawberry shortcake lies in the quality of the bisc...
- 2 cups cake flour, plus more for dusting
- 1 cup white whole-wheat flour, or whole-wheat pastry flour (see Ingredient Note)
- 1/4 cup sugar
- 1 tablespoon baking powder
- 4 tablespoons cold unsalted butter, cut into small pieces
- 4 tablespoons (2 ounces) reduced-fat cream cheese, (Neufchâtel)
- 1/4 cup canola oil
- 1 large egg, lightly beaten
- 3 tablespoons nonfat buttermilk, (see Tip)
- 4 cups sliced hulled strawberries, (about 1 1/4 pounds whole)
- 3 tablespoons sugar
- 1/2 cup whipping cream
- 1/2 cup reduced-fat sour cream
Amaretto Sour recipe
By pattie_d
Pour the amaretto liqueur into a cocktail shaker half-filled with ice cubes
- 1 1/2 oz amaretto almond liqueur
- 1 - 2 splashes sweet and sour mix
Fudge Frosting
By pattie_d
Put the milk in a saucepan and whisk in the flour
- 2 cups milk
- 2 tablespoons all-purpose flour
- 8 ounces (2 sticks) cold unsalted butter
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 ounces unsweetened chocolate, melted and cooled slightly
Black Bean & Brown Rice Cakes
By pattie_d
Puree canned black beans with scallions, jalapeno, and cumin, then mix with brown rice to make these hearty patties
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 large scallions, coarsely chopped
- 1 jalapeno, seeded and chopped
- 1/4 teaspoon ground cumin
- 3/4 cup cooked brown rice
- Coarse salt and ground pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 cup plain low-fat yogurt
- 1 tablespoon finely chopped fresh cilantro, plus leaves for serving
- 1 tablespoon fresh lime juice
Crustless Asparagus Quiche
By pattie_d
An easy-to-make quiche, perfect for spring!
- 1/2 lb fresh asparagus, trimmed and cut into 1/2-inch pieces
- 1 1/2 cups shredded swiss cheese, divided
- 1 1/3 cups canned crispy French-fried onions, divided
- 6 eggs
- 1/2 cup milk
- 1/2 cup grated parmesan cheese
- 1 tablespoon all-purpose flour
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
Silky Miso Sweet Potatos
By pattie_d
Vitamin-packed sweet potatoes pick up Japanese-inspired elegance with creamy white miso in this recipe from Ca Va c...
- 1 1/4 pounds sweet potatoes
- 3 tablespoons white miso
- 1/2 cup chicken stock
- Coarse salt and freshly ground pepper