Pattie_d's profile page
Recipes
Jellyroll Swiss chocolate Rum Cake
By pattie_d
Make this sweet Swiss roll from "Martha Stewart's Cooking School" for an unforgettable holiday dessert
- For cake:
- Vegetable-oil cooking spray
- 1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
- 1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan
- Pinch of salt
- 3 large whole eggs plus 2 large egg yolks
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely
- For Filling
- 1/4 cup water
- 1/4 cup plus 1 tablespoon sugar
- 2 tablespoons light rum
- 1 1/4 cups heavy cream
- For Finishing
- Unsweetened Dutch-process cocoa powder
Apple-Cranberry Pie
By pattie_d
The two types of cranberries in this recipe create a sweet and tart pie
- CRUST
- Pumpkin Pie
- FILLING
- Juice of 1 orange
- Zest of 1 orange
- 5 cups of peeled, sliced apples (approximately 5 medium apples)
- 1/2 cup sugar
- 1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
- 1/2 cup dried cranberries
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- TOPPING
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 tablespoons oats
- 2 tablespoons butter, melted
- 1/2 teaspoon cinnamon
Ribolator | Best Rotisserie BBQ Tool Will It Fit My Grill?
By pattie_d
Perfect vegetables: Cut up an assortment of your favorite vegetables
- vegetables of choice
Blueberry Focaccia Recipe
By pattie_d
1. Pulse sugar and lemon zest in food processor until zest is finely ground and incorporated into the sugar
- Active Time: 20 minutes
- Total Time: 2 hours
- 1 ⁄2 cup sugar
- 1 Tbsp grated lemon zest
- 3 to 3 1⁄2 cups all-purpose flour
- 1 packet (1⁄4 oz) rapid-rise active dry yeast
- 3 ⁄4 tsp salt
- 1 1⁄4 cups whole milk
- 1 large egg, lightly beaten
- 1 ⁄2 stick (1⁄4 cup) unsalted butter, softened
- 2 cups blueberries
Lime Souffle
By pattie_d
Simple, sublime, and virtually fat-free, this billowy souffle calls for just six ingredients
- Granulated sugar
- 1/2 cup superfine sugar
- 1/4 cup fresh lime juice
- 4 egg whites, at room temperature
- 1/4 teaspoon kosher salt
- 2 teaspoons grated lime zest
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
By pattie_d
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat
- 1 tablespoon olive oil, plus 1 tablespoon
- 2 cloves garlic, minced
- 6 sun-dried tomatoes, diced
- 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup (2 ounces) goat cheese
- 1/3 cup reduced-fat cream cheese
- 4 (4-ounce) center-cut pork chops
- 1 1/2 cups chicken broth
- 1/2 lemon, zested
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
Clinton Kelly's Ricotta, Mozzarella, and Spinach Bites
By pattie_d
Combine your favorite cheese and vegetables to form the filling of these two-bite delights
- Frozen Pie Dough (thawed)
- 1/2 cup Ricotta cheese (strained)
- 1/2 cup Mozzarella cheese (shredded)
- 1/2 cup Parmigiano-Reggiano (grated and divided)
- 9 ounces Frozen Spinach (thawed and drained)
- Salt and Pepper to taste
- Olive Oil
Rolled Tuille Cookies
By pattie_d
Preheat the oven to 350 degrees F
- 6 tablespoons unsalted butter
- 2 egg whites
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon pure vanilla extract
Butternut Squash and Sage Lasagna
By pattie_d
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound whole-milk ricotta cheese
- 1/2 cup heavy cream
- 2 large egg yolks
- 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
- Freshly grated nutmeg
- 2 tablespoons unsalted butter
- 1/3 cup loosely packed fresh sage leaves, coarsely chopped
- 1 1/4 cups homemade or store-bought low-sodium chicken stock
- Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
- 4 ounces finely grated Parmesan cheese (1 1/4 cups)
Wonton Soup
By pattie_d
Make wontons. Make soup: In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil
- 24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
- 1 recipe Wonton Filling
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- Coarse salt
- 3 scallions, thinly sliced on the diagonal
- 2 to 3 teaspoons rice vinegar
- 1/2 teaspoon toasted sesame oil
- Wonton Filling
- 1/2 cup finely chopped Napa or Savoy cabbage
- Coarse salt
- 6 ounces ground pork, not all lean
- 3 scallions, finely chopped
- 1 tablespoon finely chopped, peeled fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil