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Recipes
Mediterranean Pita Melts - Recipe.com
By pattie_d
Feta cheese adds new flavor to the Mediterranean Meatballs used in this quick-and-easy main dish
- 1 6-ounce carton plain low-fat yogurt see savings
- 1/3 cup chopped, seeded cucumber see savings
- 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed see savings
- 1 clove garlic, minced see savings
- Dash salt see savings
- Nonstick cooking spray see savings
- 1/2 recipe cooked Mediterranean Meatballs (24) see savings
- 3 large whole wheat pita bread rounds, split in half horizontally see savings
- 3 large plum tomatoes, thinly sliced crosswise see savings
- 1/2 cup crumbled reduced-fat feta cheese (2 ounces) see savings
Ricotta Cloud (Italian Mousse)-Pascale
By pattie_d
This dessert is light and fluffy and delicioso
- 1 pound of ricotta cheese
- 2 teaspoons vanilla
- sugar to taste
- 1/2 pint of heavy cream (may need more)
- Blackberries, blueberries, raspberries
Vegetarian Chinese Hot and Sour Soup
By pattie_d
Bring vegetable broth to a simmer and add all the ingredients, except the scallions and chili oil
- 6 cups vegetable broth
- 2 cups mushrooms, sliced (Chinese wood ear mushrooms or shiitake are best)
- 1 small can bamboo shoots
- 1 small can water chestnuts
- 2 tbsp soy sauce
- 1/2 tsp pepper
- 1 tsp hot sauce
- 2 tbsp vinegar
- 3 cloves garlic, minced
- 1/2 cup scallions (green onions), sliced
- 2 tbsp chili oil
Pissaladiere Dough (Pizza)
By pattie_d
In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water
- 1/2 teaspoon sugar
- 1 teaspoon active dry yeast
- 1 tablespoon olive oil, plus more for bowl
- 1 teaspoon salt
Coconut Shrimp with Orange Marmalade
By pattie_d
Recipe courtesy Robert Pickens
- 2 cups shredded sweetened coconut
- 2 cups bread crumbs
- Kosher salt and freshly ground black pepper
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 24 large shrimp, peeled and deveined
- Vegetable oil, for frying
- 1/2 cup orange marmalade
- 1 to 2 tablespoons dark rum
Apple Tart
By pattie_d
1. Preheat oven to 325F. 2
- 1 pound butter
- 2 cups raw sugar
- 4 tablespoons ground cinnamon
- 2 whole vanilla beans
- 6-8 Golden Delicious apples: peeled, halved, and de-seeded
- 1 10” tart shell
Burnt-Sugar Chiffon Cake Recipe
By pattie_d
In a small heavy skillet, heat sugar until golden brown
- CAKE:
- 3/4 cup sugar
- 1 cup water
- 1 cup egg whites (about 7)
- 2-1/4 cups cake flour
- 1-1/4 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 5 egg yolks
- 1/2 cup canola oil
- 6 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- FROSTING:
- 2 tablespoons plus 1/2 cup butter, divided
- 3 tablespoons cake flour
- 1/2 teaspoon salt
- 4 cups confectioners' sugar
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
Apple-Ginger Chicken
By pattie_d
1. In a small bowl combine the garlic, ginger, coriander, cumin, and mustard seeds, and stir to blend
- 2 garlic cloves, minced
- 1 tablespoon, minced fresh ginger
- 1 teaspoon, ground coriander
- 1 teaspoon, ground cumin
- 1 teaspoon, whole yellow mustard seeds
- 1 pound, boneless, skinless chicken breasts, any fat removed and cut into 1/4-inch thick slice
- 1 tablespoon, flour
- 1 1/2 teaspoons, canola or other vegetable oil
- 1 tart apple, such as Granny Smith, cored and cut into thin wedges
- 3/4 cup, defatted reduced sodium chicken stock
- Salt, to taste
- 1 tablespoon, chopped fresh cilantro or parsley
Classic Mock Meatloaf with Mushroom Gravy
By pattie_d
Recipe courtesy of Jeanne Lemlin's VEGETARIAN CLASSICS (HarperCollins, 2001)
- 9 slices (8 ounces) commercial whole wheat bread (such as Arnold or Pepperidge Farm)
- 2 cups (8 ounces) walnuts
- 3 large eggs
- 3 medium onions, diced
- 1 small green bell pepper, diced
- 1 small celery rib, minced
- 1 small bunch parsley, stems discarded and leaves chopped
- 2/3 cup canned crushed tomatoes or 1 (16-ounce) can diced tomatoes, drained very well
- 1 1/2 tablespoons canola oil
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- Generous seasoning freshly ground black pepper
- Mushroom Gravy
- 4 tablespoons unsalted butter
- 2 cups (8 ounces) thinly sliced mushrooms
- 1/4 cup unbleached flour
- 2 1/2 cups vegetables stock, store-bought or homemade
- 1/4 cup dry red wine
- 2 tablespoons tamari soy sauce
- Freshly ground black pepper to taste
Burger au Poivre
By pattie_d
In a small bowl, mix together the green, white, pink, and black peppercorns with the coriander
- 1 tablespoon dried green peppercorns
- 1 tablespoon white peppercorns
- 1 tablespoon pink peppercorns
- 1 tablespoon black peppercorns
- 1 tablespoon whole coriander seeds
- 2 pounds coarsely ground NY strip steak or sirloin, chilled
- 1/2 About 1/2 cup Dijon mustard
- Salt
- 2 tablespoons olive oil
- 1 tablespoon cognac or brandy
- 1/4 cup dry red wine
- 1 1/2 cups Brown Chicken Stock or low-sodium packaged chicken broth
- 2 tablespoons heavy cream
- 1 large baguette buns, cut into 4 buns about 5 to 6 inches long
- 4 large leaves butter or Bibb lettuce
- 2 small tomatoes, thinly sliced