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Recipes
Sardine Tartines Platter
By pattie_d
Open the tins of sardines, drain off the excess oil, and set the tins in the middle of a lovely, long platter
- 2 tins sardines, packed in olive oil
- 1 baguette, halved lengthwise and cut into pieces
- 1 lemon, for serving
Conch Fritters with Cilantro Tartar Sauce Caribbean Style
By pattie_d
Recipe courtesy Emeril Lagasse, 2006
- 1 pound cleaned conch, sliced
- 2 limes
- Oil, for frying
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 large eggs, separated
- 1/2 cup milk
- 1/2 cup minced yellow onion
- Essence, for garnishing
- 1 recipe Cilantro Tartar Sauce, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Rigatoni with Creamy Mushroom Sauce
By pattie_d
Bring a large pot of salted water to a boil over high heat
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
- 1/2 cup white wine
- 1/2 cup vegetable stock
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
Ravioli What is it
By pattie_d
Ravioli Sauces Sauces can be as simple or complicated, light or filling as you wish and the choice of sauce will gr...
- 2.5cm/1-inch to 10cm/4-inches type of Italian pasta which consists of a filling sealed between two thin layers of pasta dough. They are traditionally either square, round or half moon in shape and can vary in size from 2.5cm/1-inch to 10cm/4-inches wide.
- to fillings can be any mixture of meat, poultry, fish, seafood, vegetables, herbs and other seasonings or cheese and there are even sweet versions and once the little parcels are cooked, they tend to resemble little pillows.
- to needed to make Ravioli
- At its most basic, the only equipment you will need is a mixing bowl, rolling pin and knife or biscuit cutter. However there is additional equipment available which can make forming the parcels easier.
- to detailed information see Equipment needed to make ravioli
- to to make Fresh Ravioli
- Although ready made ravioli can be easily obtained in fresh, frozen and even tinned forms, it is likely that the choice will be limited. With homemade ravioli, your choices are endless and only bound by the confines of your own imagination.
- to to is the choice of filling and sauce unlimited, but the pasta dough can also be enhanced with the addition of extra ingredients. So, between the three elements, it is possible to create your own unique ravioli recipe to suit your own tastes.
- to are three basic steps to making Ravioli
- 1. 2. 3. Dough 2. Make the Filling 3. Assemble & cook the Ravioli
- to to in most cases a sauce will also be made to serve with the ravioli. For detailed instructions on making ravioli see How to make Ravioli
- Flavoured Ravioli Dough Recipes
- Making the Filling for Ravioli
- Ravioli Filling Recipes
- For lots of ravioli stuffing recipes see Ravioli Filling recipes
- Assembling and Cooking Ravioli
Eggplant Roasted Soup
By pattie_d
The recipe calls for one cup of cream, but the soup tastes equally delicious without it
- 3 * 3 medium tomatoes, halved
- 1 * 1 large eggplant (about 1 1/2 pounds), halved lengthwise
- 1 * 1 small onion, halved
- 6 * 6 large garlic cloves, peeled
- 2 * 2 tablespoons vegetable oil
- 1 * 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 4 * 4 cups (or more) chicken stock or canned low-salt chicken broth
- 1 * 1 cup whipping cream
- 3/4 * 3/4 cup crumbled goat cheese (about 3 1/2 ounces)
HG
By pattie_d
Yummy Yummy Chicken Gyros 1/2 of recipe (1 gyro): 310 calories, 4g fat, 796mg sodium, 35g carbs, 7g fiber, 4g suga...
- Sauce
- 1/4 cup plain fat-free Greek yogurt
- 3 tbsp. peeled and finely chopped seedless cucumber
- 1 1/2 tsp. chopped fresh dill
- 1 tsp. lemon juice
- 1/4 tsp. chopped garlic
- 1/8 tsp. salt
- Marinade and Chicken
- 1/3 cup lemon juice
- 1 1/4 tsp. dried oregano
- 1 tsp. chopped garlic
- 1/8 tsp. salt
- 8 oz. raw boneless skinless chicken breast, cut into 1-inch cubes
- Gyros
- 2 high-fiber pitas
- 1/4 cup chopped seedless cucumber
- 1/4 cup halved grape or cherry tomatoes
- 2 tbsp. crumbled reduced-fat feta cheese
Pork Tenderloin with Plum Sauce
By pattie_d
Recipe courtesy Sandra Lee, 2007
- 2 teaspoons garlic salt (recommended: Lawry's)
- 2 teaspoons poultry seasoning (recommended: McCormick)
- 1 teaspoon ground black pepper
- 1 1/2 pounds pork tenderloin, rinsed and patted dry
- 2 tablespoons extra-virgin olive oil
- 1 cup white wine (recommended: Chardonnay)
- 1/2 cup Chinese-style plum sauce (recommended: Dynasty)
- 1 tablespoon cornstarch
Butternut Squash and Apple Soup
By pattie_d
2001, Barefoot Contessa Parties!, All rights reserved
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 4 cups chopped yellow onions (3 large)
- 2 tablespoons mild curry powder
- 5 pounds butternut squash (2 large)
- 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups water
- 2 cups good apple cider or juice
Fried Rice Vermicelli/Rice Sticks/Rice Noodles w-Chicken/(炒米粉)
By pattie_d
Soak the rice sticks in warm water for 30 minutes or until they turn soft
- SEASONINGS:
- 1/2 pack rice sticks (8 oz)
- 2-3 cloves garlic (chopped)
- 1 big handful of fresh bean sprouts
- 3 stalks scallions (cut into 2-inch length)
- 1 boneless & skinless chicken breast (cut into small pieces)
- 1/2 teaspoon corn starch (to marinate the chicken)
- 4 tablespoons oil
- 4 tablespoons soy sauce (Kimlan Light Soy Sauce)
- 1 tablespoon ABC sweet soy sauce
- 4 tablespoons water
- 1 tablespoon sugar
- 3 dashes of white pepper powder
Lemon Layer Caker with Blueberries
By pattie_d
1. Preheat oven to 350 degrees
- * Vegetable oil cooking spray
- 1 1/2 * 1 1/2 cups cake flour (not self-rising), sifted
- 1 * 1 tablespoon baking powder
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 * 1/2 cup skim milk
- 1/3 * 1/3 cup canola oil
- 1 1/2 * 1 1/2 teaspoons pure vanilla extract
- * Finely grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice
- 4 * 4 large egg whites, room temperature
- 1 * 1 tablespoon confectioners' sugar
- * FOR THE LEMON CURD
- 4 * 4 large egg yolks, lightly beaten
- * Finely grated zest of 1/2 lemon, plus 1/2 cup fresh lemon juice
- 1 1/3 * 1 1/3 cups granulated sugar
- 1/3 * 1/3 cup cornstarch
- * Pinch of salt
- 1 * 1 teaspoon pure vanilla extract
- 1 1/3 * 1 1/3 cups blueberries, lightly crushed