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Recipes
Mayonnaise-Paula Deen
By pattie_d
Recipe courtesy Paula Deen
- 2 egg yolks*
- 2 tablespoons mustard
- Dash salt and pepper
- Squirt of lemon juice
- 1 to 1 1/2 cups oil
Southwestern Pulled Brisket Sandwiches
By pattie_d
From Food Network Kitchens Making it Easy, Meredith, 2004
- 3 pounds beef brisket
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 5 cloves garlic, peeled and smashed
- 1 Spanish onion, halved and thinly sliced
- 1 tablespoon chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/4 cup apple cider vinegar
- 1 1/2 cups water
- 1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
- 2 whole canned chipotle chiles en adobo
- 2 bay leaves
- 3 tablespoons molasses
- Soft sandwich buns
- Pickled jalapenos
Ropa Vieja-Cuban Style
By pattie_d
1. Heat vegetable oil in a large skillet over medium-high heat
- Prep Time: 15 Minutes
- Cook Time: 4 Hours
- Ready In: 4 Hours 15 Minutes
- Servings: 6
- "This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side."
- 1 tablespoon vegetable oil
- 2 pounds beef flank steak
- 1 cup beef broth
- 1 (8 ounce) can tomato sauce
- 1 small onion, sliced
- 1 green bell pepper, seeded and sliced
- into strips
- 2 cloves garlic, chopped
- 1 (6 ounce) can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
Roasted Shrimp Cocktail
By pattie_d
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 pounds (12 to 15-count) shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco)
Canadian Cheese Soup with Pumpernickel Croutons
By pattie_d
Cooking Light NOVEMBER 2000
- 3 (1-ounce) slices pumpernickel bread, cut into 1/2-inch cubes
- 1 onion, peeled and quartered
- 1 carrot, peeled and quartered
- 1 celery stalk, quartered
- 1 teaspoon butter or stick margarine
- 3/4 cup all-purpose flour
- 2 (16-ounce) cans fat-free, less-sodium chicken broth, divided
- 3 cups 2% reduced-fat milk
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
Polenta French Toast
By pattie_d
Make the polenta: Bring water and salt to a boil in a 2-quart pot
- Fried wedges of polenta get their nuanced sweetness and spice from orange zest, cinnamon, raisins, and pure maple syrup. Corn and products derived from corn, such as popcorn, corn flour, and cornstarch, are gluten-free by nature.
- FOR THE POLENTA
- 6 1/2 cups water
- 1/2 teaspoon coarse salt
- 2 cups cornmeal (not quick-cooking)
- 1/2 cup pure maple syrup
- 1 cup raisins
- 2 teaspoons ground cinnamon
- Finely grated zest of 1 orange
- 1/8 teaspoon freshly grated nutmeg
- 1 cup low-fat (2 percent) milk
- FOR THE "FRENCH TOAST"
- Vegetable oil cooking spray
- 1/4 cup corn flour (see the Guide)
- 1/2 cup pure maple syrup
- 1/2 cup raspberries
Ice Cream Philadelphia-Style No Eggs
By pattie_d
This is a super easy ice cream recipe no eggs, no cooking
- 2 C of heavy cream
- 1 C of milk
- 3/4 C of sugar
- 1 tsp of vanilla extract or 1 Tbsp of vanilla sugar
Mexican Tortilla Chicken Soup
By pattie_d
Recipe courtesy Tyler Florence
- 2 tablespoons extra-virgin olive oil
- 2 medium white onions, diced
- 2 garlic cloves, minced
- 2 jalapenos, seeded and minced
- 3 ripe medium tomatoes, chopped
- 1 quart chicken stock, recipe follows
- Salt and freshly ground black pepper
- Canola oil, for pan-frying
- 8 corn tortillas, cut into 1/8-inch-thick strips
- 1 1/2 cups shredded cooked chicken
- 2 avocados, halved, pitted, peeled, and diced
- 1 cup shredded Jack cheese, optional
- 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
- 1 lime, cut in wedges, for serving
- 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1 head of garlic, halved
- 1 turnip, halved
- 1/4 bunch fresh thyme leaves
- 2 bay leaves
- 1 teaspoon whole black peppercorns
Hungry Girl’s Mega Mac & Cheese
By pattie_d
Pasta can be loaded with calories, and rarely leaves you satisfied after just one serving
- Makes 4 servings
- 3 cups frozen cauliflower florets
- 4 1/2 oz (about 1 1/4 cups) uncooked high-fiber elbow macaroni
- 2 tbsp light sour cream
- 2 slices 2% American cheese
- 4 wedges of The Laughing Cow Light Creamy Swiss Cheese
- Optional seasonings: salt and black pepper
Asparagus Soup
By pattie_d
This delicious asparagus soup recipe is courtesy of Scott Conant's "Bold Italian
- 1/4 cup extra-virgin olive oil
- 1 large shallot, thinly sliced lengthwise
- Pinch of crushed red pepper flakes
- Coarse salt
- 1 pound asparagus, trimmed, chopped, tips reserved
- 4 cups homemade chicken stock or store-bought low-sodium canned chicken broth
- 1 cup loosely packed spinach leaves