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Recipes
Braised Beef and Mushroom Soup
By pattie_d
Recipe copyright Sandra Lee, 2011
- 1 1/2 cups beef broth
- 2 cups drippings, reserved from Holiday Short Ribs
- 1/3 cup mushroom and onions, reserved from Mushroom Walnut Tarts
- 1 short rib, reserved from Holiday Short Ribs, meat removed and coarsely chopped
Roasted Red Snapper with Rosemary
By pattie_d
Preheat the oven to 400 degrees F
- Prep Time:15 minInactive Prep Time:--Cook Time:40 min
- 4 tablespoons olive oil
- 1 whole (3-pound) red snapper, cleaned, scaled
- Salt and freshly ground black pepper
- 1 lemon, halved
- 1/2 small onion, chopped
- 1/2 small fennel bulb, chopped
- 2 sprigs fresh rosemary
- 1 tablespoon chopped fennel fronds
- 1 teaspoon chopped fresh rosemary leaves
- 1 small garlic clove, minced
Ginger Glazed Mahi Mahi
By pattie_d
Directions In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive...
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 1 teaspoon grated fresh ginger root
- 1 clove garlic, crushed or to taste
- 2 teaspoons olive oil
- 4 (6 ounce) mahi mahi fillets
- salt and pepper to taste
- 1 tablespoon vegetable oil
Chai Blended Ice
By pattie_d
Pour water into blender, add Chai, and add ice
- 6 oz. of water
- 1-1/2 scoops of Chai
- 12 oz. ice
Daphne Oz's Lentil Burger
By pattie_d
Chock-full of lentils,brown rice,and beans,this healthy veggie burger will you keep you full and satisfied
- For the Jalapeno Chips:
- Extra Virgin Olive Oil (for frying)
- 3 Jalapenos (thinly sliced into coins)
- 1/4 cup Rice Flour for dusting
- Salt
- For the Burgers:1 cup Brown Rice (rinsed)
- 1 cup Brown Lentils (rinsed)
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Yellow Onion (diced)
- 3 Garlic cloves (minced)
- 1 tablespoon ground Cumin
- 2 teaspoons fresh Oregano Leaves
- 2 tablespoons fresh Thyme (leaves torn)
- 3/4 cup canned Pinto Beans (rinsed)
- 1 cup Whole Wheat Bread Crumbs
- 2 Eggs (beaten)
- Salt and Pepper to taste
- 1 cup Monterey Jack Cheese (shredded)
- 6 Whole Wheat English Muffins (lightly toasted)
- For the Garnish:
- Avocado (sliced)
- Tomato (sliced)
- Red Onion (thinly sliced)
- Chipotle Mayo
Blueberry Soup Chilled
By pattie_d
Adding extra lemon juice in step two will give the soup more tartness
- 1/2 cup sugar
- 4 3/4 cups blueberries (about 1 1/2 pounds), picked over and rinsed
- 3/4 cup sweet white wine, such as Sauternes, Riesling, or Gewurztraminer
- 2 teaspoons grated lemon zest
- 1 1/2 teaspoons freshly squeezed lemon juice
- 3/4 cup low-fat buttermilk
Anaheim Shrimp Scamp-1 Squash
By pattie_d
Spaghetti Squash
- 1 medium spaghetti squash (about 3 pounds)
Chicken/Boeuf Bourguignon
By pattie_d
Cook bacon in boiling salted water 3 minutes, then drain
- Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.
- Yield: Makes 8 servings
- Active Time: 1 1/4 hr
- Total Time: 4 1/4 hr
- 1/4 pound thick-sliced bacon
- 3 pounds boneless beef chuck
- 1/3 cup all-purpose flour
- 2 tablespoons vegetable oil
- 4 1/2 tablespoons unsalted butter
- 1/2 cup brandy
- 1 (4-inch) piece of celery
- 4 fresh parsley stems (no leaves)
- 4 fresh thyme sprigs
- 2 bay leaves (not California)
- 2 cloves
- 2 onions, finely chopped
- 3 large garlic cloves, finely chopped
- 2 carrots, cut into 1/4-inch-thick slices
- 1 tablespoon tomato paste
- 1 (750-ml) bottle dry red wine (preferably Burgundy or C du Rh
- 1 pound small (1 1/2-inch) boiling onions or pearl onions
- 1 pound mushrooms, quartered if large
- Accompaniment: peeled boiled potatoes tossed with butter and parsley
Can't Be-Beat Cranberry Relish
By pattie_d
1. In a small saucepan, combine cranberries, apple juice concentrate, water, salt, fennel seeds, and pepper
- 1 cup of fresh cranberries
- 1/4 cup frozen apple juice concentrate, thawed
- 3 tablespoons water
- 1/4 teaspoon salt
- 1/8 teaspoon fennel seeds, crushed
- 1/8 teaspoon freshly ground black pepper
- 1 large red beet, cooked, peeled, and coarsely chopped*
- 1 small fennel bulb, trimmed, cored, and coarsely chopped or 3/4 cup chopped celery
Lemon-Basil Orzotto
By pattie_d
In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 1 1/2 cups orzo or pearl barley
- 1/2 cup dry white wine
- 3 cups chicken stock or low-sodium broth
- 1/2 cup frozen petite green peas
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chiffonade fresh basil
- 1 teaspoon lemon zest
- 1/4 cup heavy cream
- Juice of 1 lemon
- Salt and freshly ground black pepper