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Recipes
Chocolate Peak Cupcakes
By pattie_d
Recipe courtesy Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003
- Butter, for greasing pan
- Flour, for flouring pan
- 1 1/3 cups hot water
- 2 tablespoons instant coffee crystals
- 1 (18.3-ounce) box chocolate fudge cake mix
- 1/3 cup vegetable oil
- 3 eggs
- 12 soft caramel candies, unwrapped
- 1 (16-ounce) container chocolate frosting
- 1 (7-ounce) jar marshmallow creme, refrigerated
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sweetened flaked coconut, toasted
- Preheat oven to 350 degrees F.
Sweet and Creamy Pudding
By pattie_d
Israel gone raw
- 2-3 bananas, peeled and frozen
- 1 small avocado
- 1 mango
- 1 cup frozen raspberries
- 1/2 tsp organic vanilla powder or extract
Carrot Ginger Tofu Soup
By pattie_d
Place carrots, onion and garlic into the Vitamix container and secure lid
- 4 (244 g) medium carrots, peeled, halved or 2 cups chopped
- 1/4 (18 g) small onion, peeled or 2 tablespoons chopped
- 4 small garlic cloves, peeled
- 2 tablespoons (30 ml) oil
- 1/2 teaspoon salt
- pinch of white pepper
- 1 tablespoon chopped fresh ginger root or Ginger Paste
- 1/3 cup (70 g) light silken tofu
- 2 cups (480 ml) low sodium vegetable or chicken broth
Wild Rice Applesauce Bars
By pattie_d
Preheat oven to 350°F. Grease bottom only of 15 X10 X 1-inch baking pan
- 2 cups well cooked wild rice
- 1/3 cups applesauce
- 1 cup buttermilk, divided
- 1/3 cup vegetable shortening
- 1 cup firmly packed brown sugar
- 6 egg whites
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped nuts (optional)
- Powdered sugar (optional)
- Baked Rice rice and fruit sauce bar Vanilla flavored bar
Shrimp and Oyster Po' Boy
By pattie_d
Recipe courtesy Paula Deen
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 2 tablespoons House Seasoning
- 3 eggs
- 1/2 cup hot sauce (recommended: Texas Pete)
- 7 medium shrimp, peeled
- 5 medium oysters, shucked
- 1 hoagie roll, split, buttered and lightly toasted
- Tartar Sauce, recipe follows
- Shredded lettuce
- Sliced tomato
- Salt and pepper
- Garlic powder
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- 1/2 cup chopped green onion
- 1/2 cup chopped dill pickle
- 1 cup mayonnaise
- 1/2 teaspoon House Seasoning
- Yield: 2 cups tartar sauce
- Prep time: 3 minutes
- Ease of preparation: easy
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Spinach and Artichoke Stuffed Portobellos Recipe : Rachael Ray : Recipes : Food Network
By pattie_d
Preheat oven to 375 degrees F
- Portobellos:
- 2 teaspoons extra-virgin olive oil, a drizzle
- 5 medium portobello mushroom caps
- Salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
- Stuffing:
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 3 cloves garlic, chopped
- 1 small yellow skinned onion, chopped
- 1 pound fresh spinach, coarsely chopped
- 1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
- Salt and freshly ground black pepper
- 4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
- 3 slices Italian bread, toasted and chopped into small cubes
- 1/2 cup packaged or canned chicken or vegetable stock
- 1/4 cup grated Parmigiano-Reggiano, a handful
Palestinian Spinach Pies Recipe at Cooking.com
By pattie_d
The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, isn't flavored ...
- 1 cup plus 2 tablespoons all-purpose flour plus more for dusting
- 1/2 cup whole wheat flour
- 1/2 teaspoon active dry yeast
- 2/3 cup lukewarm water
- Salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 1 tablespoon ground sumac see Note
- 2 teaspoons fresh lemon juice
- Freshly ground pepper
- 2 10 ounce packages frozen spinach thawed and squeezed dry
- 1 large egg beaten
- Better Eggs
- Tip: Sumac is a fruity, tangy spice made from dried, ground berries.
- One serving 163 cal, 16 gm carb, 9 gm fat, 1.4 gm sat fat, 4 gm protein, 3 gm fiber.
Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw
By pattie_d
Pre-heat the oven 400�F
- 6 * 6 tablespoons butter
- 3/4 * 3/4 cup hot sauce, such as Frank�s Red Hot brand
- 4 * 4 pieces bone-in, skin-on chicken breasts, cut in half across
- 4 * 4 chicken drummers
- * Salt and freshly ground black pepper
- 1 * 1 cup blue cheese crumbles
- * Juice of 2 lemons
- 1/3-1/2 * 1/3-1/2 cup mayonnaise (or make it lighter with buttermilk)
- 6-8 * 6-8 ribs celery from the heart with greens, thinly sliced on an angle
- 2 * 2 cups shredded carrots
- 6 * 6 scallions, white and green parts, thinly sliced
- 1/2 * 1/2 head red cabbage, cored and shredded
- 3 * 3 cups salad croutons, ground into crumbs in a food processor
- 1/4 * 1/4 cup flat leaf parsley leaves, finely chopped
Vanilla Fruit Tarts
By pattie_d
Directions Heat the oven to 375°F
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 egg, beaten
- 1 pkg. (3 1/2 ounces) vanilla instant pudding and pie filling mix
- 1 3/4 cups milk
- 1/2 cup cut-up fresh fruit
- Confectioners' sugar
Sardines Grilled
By pattie_d
The modest sardine turns into a delectable appetizer when grilled with salt, pepper, and a brush of olive oil
- 8 medium whole fresh sardines (about 1 pound total), gutted, rinsed inside and out, and patted dry
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 6 inch baguette (about 4 ounces), cut diagonally into 16 thin slices
- 1 garlic clove, peeled
- Vegetable-oil cooking spray
- 1 lemon, cut into wedges, for serving