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Recipes
Morning Terrace Pizza
By pattie_d
1. Position oven rack in center of oven and preheat oven to 400 degrees F
- 1 package Johnsonville Mild Italian Sausage Links
- 1 10-12" baguette, cut in two and sliced open, inside dough removed
- 3 Roma Tomatoes, diced
- 1-1/2 cups Fontina, Mozzarella or Monterey Jack Cheese, shredded
- Dried Red Pepper Flakes
- 4 whole Eggs
- Pepper, to taste
- 1/3 cup Shredded Parmesan Cheese
- 2 Tbsp. Fresh Chives, chopped
Chocolate-Cappuccino Parfaits
By pattie_d
Assemble and freeze the parfaits up to a day ahead; to serve, dollop with whipped topping and sprinkle with cinnamo...
- 4 1/2 cups chocolate low-fat ice cream, softened
- 2 tablespoons instant coffee granules
- 1/4 cup cold brewed coffee
- 6 tablespoons frozen reduced-calorie whipped topping, thawed
- 3/4 teaspoon ground cinnamon
Seafood Chowder Casserole
By pattie_d
New England seafood chowder inspired the flavors here, but we’ve enhanced them further with Gruyère cheese and...
- 1 tablespoon plus 1 teaspoon canola oil, divided
- 2 cups sliced leeks, rinsed (about 2 small)
- 1 cup sliced celery
- 2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces
- 2 cups seafood stock or clam juice (see Tips)
- 2 teaspoons Old Bay seasoning, divided
- 1/2 teaspoon freshly ground pepper
- 1 cup low-fat milk
- 1/4 cup all-purpose flour
- 1 tablespoon Dijon mustard
- 1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tips)
- 12 ounces diced cod (see Tips) or other firm white fish
- 8 ounces pasteurized crabmeat, preferably jumbo, drained
- 2 cups shredded Gruyère cheese, divided
- 2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
- 1/2 cup coarse whole-wheat breadcrumbs (see Tips)
Light-But-Hearty Tuna Casserole Recipe
By pattie_d
Cook noodles according to package directions
- TOPPING:
- 3 cups uncooked yolk-free noodles
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1/2 cup fat-free milk
- 2 tablespoons reduced-fat mayonnaise
- 1/2 teaspoon ground mustard
- 1 can (5 ounces) albacore white tuna in water
- 1 jar (6 ounces) sliced mushrooms, drained
- 1/4 cup chopped roasted sweet red pepper
- 1/4 cup dry bread crumbs
- 1 tablespoon butter, melted
- 1/2 teaspoon paprika
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon pepper
Vegetable Chow Mein
By pattie_d
Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes
- 8 ounces dried Chinese egg noodles
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 4 cups mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced
- Pinch Chinese five-spice powder
- One 6-ounce bag baby spinach
- 1 to 2 tablespoons light soy sauce
- Pinch salt
- 2 scallions, thinly sliced on the diagonal
- 1/2 tablespoon toasted white sesame seeds
- 1/2 tablespoon toasted black sesame seeds
Grilled Portobello Mushrooms & Polenta
By pattie_d
Toss portobellos with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl
- 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
- 2 garlic cloves, coarsely chopped (about 1 tablespoon)
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 teaspoon coarsely chopped fresh thyme
- 1 1/2 teaspoons coarse salt
- Freshly ground pepper, to taste
- 1/3 cup balsamic vinegar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
- 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles
- 2 cups arugula (2 ounces)
- 8 ounces Parmigiano-Reggiano, shaved
Lamb Shank Braised with Three Bean Ragout Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)
By pattie_d
Lamb: Mix flour, chile powder, salt and pepper together
- 4 American lamb foreshanks
- 1 cup diced onions
- 1 cup diced carrot
- 1 cup diced celery
- 6 cloves of garlic
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/4 cup guajillo chile powder
- 1 cup white wine
- 2 bay leaves
- 2 tablespoons butter, unsalted
- 1 cup flour
- 1 tablespoon Kosher salt
- 1 tablespoon freshly cracked black pepper
- 1/4 cup olive oil
- 4 cups veal stock (recipe follows)
- Three Bean Ragout (recipe follows)
- Veal Stock
- 8 pounds veal bones, cut into 2-inch chunks
- 2 medium onions, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 leek, coarsely chopped
- 2 large tomatoes, quartered, or 1/2 cup tomato paste
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 2 sprigs fresh thyme
- 8 garlic cloves, smashed
- Three Bean Ragout
- 1/2 cup white beans
- 1/2 cup black beans
- 1/2 cup cannellini beans
- 4 ounces bacon
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 cup chicken stock
- 8 garlic cloves
- 2 jalapenos
- Salt and pepper, to taste
Raw Corn Chowder
By pattie_d
About Vegetarian) This is an easy recipe for a sweet raw foods soup
- 2 ears fresh corn
- 2 cups almond milk or other raw nut milk
- dash cayenne pepper
Lamb Braised Shanks
By pattie_d
Preheat oven to 325ºF. In 13 x 9-inch baking dish with meat rack, arrange shanks
- 4 American lamb shanks
- 4 cloves garlic, divided
- 1 tablespoon lemon pepper, divided
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion, sliced into rings
- 1 medium green bell pepper, thinly sliced
- 1 can (28 ounces) whole tomatoes and juice, broken up
- 1/2 cup red wine or chicken broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano leaves, crushed
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon paprika
Galaktoboureko: Milk Pie
By pattie_d
In a heavy pot, bring the milk to a boil
- 4 cups milk
- 1/2 cup fine semolina
- 1 cup sugar
- 2/3 cup unsalted butter
- 4 eggs
- 1/2 teaspoon vanilla extract
- 1 pound thick, commercial phyllo dough
- 2/3 cup clarified butter, to brush dough
- 3 cups water
- 2 cups sugar
- 1/2 lemon