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Recipes
Whole-Wheat Spaghetti with Cauliflower and Figs
By pattie_d
1. Combine 4 tablespoons oil, garlic, anchovies, red pepper flakes, and 1/2 teaspoon salt in small bowl; set aside ...
- The anchovies add tremendous flavor to this dish without imparting fishiness; do not omit them. Adjust the amount of lemon juice to suit your taste.
- 6 tablespoons extra-virgin olive oil
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 6 anchovy fillets, finely minced (about 1 tablespoon) (see note)
- 1/2 teaspoon red pepper flakes
- Table salt
- 1 small head cauliflower, cut into 1-inch florets
- 1 cup chopped dried figs (about 6 ounces)
- 1/2 cup walnuts, toasted and coarsely chopped
- 3 tablespoons coarsely chopped fresh parsley leaves
- 1 - 2 tablespoons juice from 1 lemon (see note)
- 1 pound whole-wheat spaghetti (see note)
- 1 ounce grated Pecorino Romano cheese (about 1/2 cup)
Espresso and Chocolate Jellies
By pattie_d
Recipe courtesy Giada De Laurentiis
- 1/2 cup semisweet chocolate chips (recommended: Ghirardelli)
- 1/4 cup heavy cream
- 1 (1/4-ounce) packet unflavored gelatin (recommended: Knox)
- 1/3 cup sugar
- 2 tablespoons instant espresso powder
- 1/4 cup coffee liqueur (recommended: Kahlua)
- 1/2 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- Special equipment: 6 espresso or 4 (4-ounce) demi-tasse cups, or 4 ramekins
Slow Cooker Berry Cobbler
By pattie_d
Recipe courtesy Paula Deen
- 1 (10-ounce) bag frozen strawberries
- 1 (10-ounce) bag frozen blueberries
- 1 (10-ounce) bag frozen raspberries
- 1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
- 1/2 cup baking mix
- 2 1/4 cups baking mix
- 1/4 cup sugar, plus 1/4 cup
- 4 tablespoons butter, melted
- 1/2 cup milk
- 2 teaspoons ground cinnamon
Harvest Grains Ciabatta
By pattie_d
1) Combine the starter ingredients and stir till cohesive
- 1 cup King Arthur white whole wheat flour, organic preferred
- 1/2 cup cool water
- pinch of instant yeast
- all of the starter (above)
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 1 tablespoon Baker's Special Dry Milk or nonfat dry milk
- 3/4 cup lukewarm water
- 2 tablespoons olive oil
- 3/4 cup Harvest Grains Blend
- 4 ounces King Arthur white whole wheat flour, organic preferred
- 4 ounces cool water
- pinch of instant yeast
- all of the starter (above)
- 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 1/4 ounce Baker's Special Dry Milk or nonfat dry milk
- 6 ounces lukewarm water
- 7/8 ounce olive oil
- 4 1/4 ounces Harvest Grains Blend
- 113 g King Arthur white whole wheat flour, organic preferred
- 113 g cool water
- pinch of instant yeast
- all of the starter (above)
- 241 g King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 7 g Baker's Special Dry Milk or nonfat dry milk
- 170 g lukewarm water
- 25 g olive oil
- 120 g Harvest Grains Blend
Mini Coconut Cream Pies
By pattie_d
Preheat oven to 350 degrees
- Crust
- 1 1/2 cups Fiber One Original bran cereal
- 3 sheets (12 crackers) low-fat honey graham crackers, broken into pieces
- 1/4 cup Splenda No Calorie Sweetener (granulated)
- 1/4 cup plus 2 tbsp. light whipped butter or light buttery spread
- Filling and Topping
- 1 1/2 cups fat-free milk
- 1/2 tsp. coconut extract
- One 6-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
- 1/2 cup shredded sweetened coconut, divided
- 2 cups Cool Whip Free, thawed and divided
Almond Apricot Bars Recipe
By pattie_d
In a microwave, melt 1 cup chips; stir until smooth
- 2 cups white baking chips, divided
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup apricot jam
- 1/2 cup sliced almonds
Coconut Shrimp with Peanut Sauce
By pattie_d
Recipe courtesy Alton Brown
- 24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied
- 1/2 cup cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground white pepper
- 1/4 teaspoon cayenne pepper
- 4 egg whites
- 2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
- Canola or peanut oil, for frying
- Peanut Sauce, recipe follows
- 1/4 cup chicken stock
- 3 ounces unsweetened coconut milk
- 1 ounce lime juice
- 1 ounce soy sauce
- 1 tablespoon fish sauce or 2 to 3 anchovies, ground
- 1 tablespoon hot sauce
- 2 tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 1 1/2 cups creamy peanut butter
- 1/4 cup chopped cilantro
Grilled Sour Cream-Marinated Shrimp
By pattie_d
At an Indian restaurant, this dish might be cooked in a tandoor oven, but Suvir Saran loves to char the shrimp on ...
- 1 cup sour cream
- 6 garlic cloves, minced
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon cracked white and black peppercorns
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 16 jumbo shrimp, shelled and deveined
- Salt
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon chat masala, for sprinkling (see Note)
- Lime wedges, for serving
Cheesemaking: Chèvre Recipe
By pattie_d
This Chèvre recipe makes a simple, yet delicious beginner’s cheese
- EQUIPMENT
- Slotted spoon
- Ladle
- String
- Colander
- INGREDIENTS
- 1 1 1 gallon pasteurized goat milk
- 1/8 1/8 1/8 teaspoon Mesophilic DVI MA culture
- 2 2 1/4 drops of liquid rennet dissolved in 1/4 cup nonchlorinated water
- 1/2 to 1 1/2 to 1 to teaspoon noniodized salt to taste
- Optional: Herbs, such as fresh chives, lavender blossoms, or a blend, such as herbes de Provence; other ingredients, such as black pepper, green peppers, or olives
- Herbs, such as fresh chives, lavender blossoms, or a blend, such as herbes de Provence; other ingredients, such as black pepper, green peppers, or olives
Mini Muttballs and Ditalini
By pattie_d
RR pet friendly recipes
- 6 cups chicken
- Salt
- 3/4 pound ground beef, pork and veal
- 2 large eggs
- 1/3 cup chopped shredded carrots
- 1/3 cup grated Parmigiano Reggiano cheese, plus more for sprinkling
- 1/3 cup breadcrumbs
- 1/4 cup parsley, finely chopped
- 1 clove garlic, mashed into a paste with a little salt (optional)
- Pepper
- 1/2 pound ditalini pasta