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Recipes
Penne ai Quattro Formaggi (Mac 'n' Cheese)
By pattie_d
Adjust the oven rack to the top shelf
- Kosher salt
- 1 cup whole milk
- 4 ounces gorgonzola, cut into small cubes
- 4 ounces taleggio, cut into small cubes
- 2 ounces gruyere, grated
- 2 ounces Parmesan, grated, plus more for topping
- 1 pound mezze pasta (short penne)
- Freshly ground black pepper
- 1/3 cup plain dried breadcrumbs
Gravard Lax
By pattie_d
Place salmon on a parchment paper-lined work surface
- 2 (1 1/2 to 2 pound) center-cut salmon fillets, boneless and skin on
- 3 tablespoons coarse sea salt
- 3 tablespoons sugar
- 1 tablespoon crushed white peppercorns
- 1 large bunch fresh dill, (about 5 ounces)
- Pumpernickel bread, for serving
- Cucumber slices, for serving
- Hard-cooked eggs, for serving
- Salmon roe, for serving
- Sour cream, for serving
RICOTTA & SPINACH FRITTERS
By pattie_d
These hand breaded spinach and cheese fritters are a great appetizer for any occasion
- Olive Oil for frying
- 15 oz Part Skim Ricotta Cheese
- 1/2 cup Shredded Mozzarella Cheese
- 1/2 cup Freshly Grated Parmesan Cheese
- 1 pkg Frozen Spinach, thawed, drained and squeezed of excess water
- 1 tsp Garlic Salt
- 1 Large Roma Tomato, chopped
- 3 Large Eggs, lightly beaten
- 1 cup Italian Bread Crumbs
- 1 cup Panko Crumbs
Fudgy Marshmallow Cake Pops
By pattie_d
Preheat oven to 350 degrees
- Half of an 18.25-oz. box (about 1 1/2 cups) moist-style devil's food cake mix
- 1/2 cup no-sugar-added applesauce
- 1 cup Cool Whip Free, thawed
- 12 full-sized marshmallows, halved widthwise
- 1 cup mini semi-sweet chocolate chips
- 2 tbsp. sliced almonds, crushed or finely chopped
- 24 lollipop sticks
Applesauce Bread
By pattie_d
* 1. Preheat oven to 350º F
- 1 cup brown sugar, packed
- 1/2 cup butter
- 1 cup unsweetened applesauce
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup slivered almonds, toasted and coarsely chopped
Mushroom and Goat Cheese wrapped Phyllo
By pattie_d
Combine the wine, water and vinegar in a small bowl
- Ratatouille:
- • 1 tablespoon dry white wine
- • 2 tablespoons water
- • 1/2 teaspoon distilled white vinegar
- • 1 teaspoon mustard seed
- • 4-1/2 tablespoons and 4 teaspoons virgin olive oil
- • 8 oz Shitaake
- • Salt & Pepper, to taste
- • 2 small green zucchini unpeeled and finely diced
- • 2 small yellow zucchini unpeeled and finely diced
- • 1 small red Bell pepper, seeded and finely diced
- • 1 whole onion, minced
- • 2 clove garlic, finely minced
- • 1 whole Tomato, blanched, peeled, seeded, and diced
- • 1/2 teaspoon Fresh Thyme, finely minced
- • 6-8 fresh basil leaves, finely sliced
- • 8 sheets Phyllo dough, covered with a damp towel to prevent drying
- • 4-1/2 inch-thick slices mild Goat cheese, about 3-inches in diameter
- Greens and Dressing:
- • 4 cups loosely packed mixed baby greens (about 4 oz)
- • 3 tablespoons virgin olive oil
- • 1 tablespoon freshly squeezed lemon juice
Cinnamon-Chocolate Frozen Yogurt Sandwiches
By pattie_d
Preheat the oven to 350 degrees
- 1/2 cup Dutch-process cocoa
- 1/2 cup all-purpose flour
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg white
- 1/2 pint nonfat frozen vanilla yogurt
Clinton Kelly's Onion Rings
By pattie_d
step 1 Vegetable Oil 2 large Onion (cut into 1/2-inch slices; thin skins between layers removed) In a heavy...
- Vegetable Oil
- 2 large Onion (cut into 1/2-inch slices; thin skins between layers removed)
- 1 1 /2 cups Rice Flour (plus more for dredging)
- 1 tablespoon Baking Soda
- 1 tablespoon Baking Powder
- 1 Egg Yolk
- 1 cup Soda Water (plus more if needed)
- 1 teaspoon Salt
Schrafft's Butterscotch Cookies
By pattie_d
This recipe for delicious butterscotch cookies is courtesy of Judith Jones
- 14 tablespoons unsalted butter, room temperature
- 1 1/4 cups dark-brown sugar
- 1 large egg
- 2 tablespoons nonfat dry milk
- 1 tablespoon pure vanilla extract
- 1 3/4 cups all-purpose flour, plus more for shaping
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
El Bolero Avocado Margarita Recipe
By pattie_d
Per Order (one serving) Rim a rocks glass with salt and set aside
- As needed, margarita salt
- Simple Syrup (recipe follows)
- 1 ⁄2 oz. Fresh House Made Sour Mix (recipe follows)
- 1 ⁄4 each fresh lime
- 1 ⁄8 each ripe, Fresh Hass Avocado*, peeled
- 1 1⁄2 oz. reposado tequila
- 1 ⁄2 oz. orange liquor
- 1 ⁄2 fresh squeezed orange juice
- As needed, ice cubes
- As needed, optional, garnished with sliced ripe, Fresh Hass Avocado
- 2 ⁄3 cup demerara washed sugar
- 2 ⁄3 cup purified water
- 1 cup fresh squeezed lime juice
- 1 cup fresh squeezed lemon juice
- 1 cup simple syrup