Pattie_d's profile page
Recipes
Ribs-St. Louis Ribs
By pattie_d
1. Fill large roasting pan with water and poaching liquid ingredients
- For the poaching liquid:
- 1 slab “St. Louis” cut Ribs
- 6 cups water, or enough to cover ribs
- 3 bay leaves
- 1 cup red wine vinegar
- 1/2 cup black peppercorns
- For the BBQ Sauce:
- 2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 2 cups ketchup
- 1/4 cup brown sugar
- 1/2 cup honey
- 1/2 cup white wine vinegar
- 4 tablespoons yellow mustard
- Salt and pepper to taste
- 1 juice of 1 lemon
- 1 scallion, chopped
Napoleons with Black Raspberries
By pattie_d
Fluffy, lightened creme patissiere and the best berries go inside layers of puff pastry for this spectacular take o...
- FOR ASSEMBLING
- 1 pound Puff Pastry, about 1/3 recipe
- 1 cup sugar, for work surface
- Assorted berries, plus black raspberries for garnish
- Confectioners' sugar, for dusting
- FOR THE PASTRY CREAM
- 1 cup milk
- 1/2 vanilla bean
- 1/4 cup plus 1 tablespoon sugar
- 3 egg yolks
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon unsalted butter
- 1 cup heavy cream, softly whipped
Cod Pan Seared with Celery Root Puree and Artichoke Olive Sauce
By pattie_d
Michelle Bernstein
- 4 cups peeled, chopped celery root (from about 1 large root)
- 2 1/2 About 2 1/2 cups milk
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons canola oil
- Four 6 to 8-ounce fillets codfish or sea bass
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 shallot, chopped
- 1/2 cup cooked baby artichokes, quartered
- 1/3 cup roasted grape tomatoes
- 1/3 cup white wine
- 1 tablespoon chopped garlic
- 1 1/2 cups fish stock
- 1/3 cup oil packed kalamata olives, pitted and halved
- 1/4 cup piquillo or roasted red peppers, julienned
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons preserved lemons, small dice
- 4 tablespoons unsalted butter
White Tomato Herb Pizza
By pattie_d
No tomato sauce here...this mouthwatering pizza has a puff pastry crust topped with sliced tomatoes, basil and 2 ch...
- 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 2 tbsp. olive oil
- 1/4 cup grated Parmesan cheese
- 2/3 cup ricotta cheese
- 2 medium plum tomatoes, sliced
- 2 tbsp. chopped fresh basil leaves
Savory Polenta
By pattie_d
Recipe courtesy Alton Brown, 2004 I added minced thyme and basil along with chopped fine dried tomatoes
- 2 tablespoons olive oil, plus extra for grilling or sauteing if desired
- 3/4 cup finely chopped red onion
- 2 cloves garlic, finely minced
- 1 quart chicken stock or broth
- 1 cup coarse ground cornmeal
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces Parmesan, grated
Grilled Pineapple and Onion Salad
By pattie_d
Recipe courtesy The Neelys
- 1 large pineapple, peeled
- 1 red onion, cut in 1/2-inch thick slices
- Glaze, recipe follows
- 1 bag baby spinach
- Vinaigrette, recipe follows
- 1 (8-ounce) jar pineapple ice cream topping
- 1 teaspoon Chinese five-spice
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon Dijon mustard
- 1/2 cup orange juice
- 1/2 cup olive oil
Upside-Down Pumpkin Pie
By pattie_d
2011 Hungry Girl. All Rights Reserved
- 1 (15-ounce) can pure pumpkin
- 1 (12-ounce) can evaporated fat-free milk
- 1/2 cup fat-free liquid egg substitute
- 2/3 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
- Fat-free whipped topping (from an aerosol canister), for optional topping
- Cinnamon, for optional topping
Day 2-Cuban Sandwiches Recipe
By pattie_d
1. Heat grill or grill pan
- 1 12 ounce crusty Italian bread
- 4 dill pickles, thinly sliced lengthwise
- 1/2 pound roast pork, sliced (about 8-1/4-inch-thick slices)
- 4 slices Swiss cheese (about 1 ounce each)
- 8 teaspoons yellow mustard
Chicken Matzo Ball Soup
By pattie_d
A Dr. Oz viewer shares her surefire cold treatment: chicken matzo ball soup
- Soup:
- 1 4-lb chicken cut into quarters
- 6 medium sized carrots peeled and cut into 2 inch pieces
- 3 long celery stalks, halved
- 2 large yellow onions quartered
- 6 black peppercorns
- 1 bunch of parsley
- 1 bunch of fresh dill
- 6 Turkish bay leaves
- 1 1/2 tbsp kosher salt or coarse sea salt
- 3 tbsp butter
- 3 turnips peeled and cut into quarters
- 3 parsnips peeled and cut into 2 inch pieces
- 1/2 tsp white pepper
- 3 quarts of water
- Matzo Balls
- 1 cup of matzo meal
- 1 tsp fine salt
- 1/8 tsp white pepper
- 4 eggs
- 4 tbsp vegetable oil
- 6 tbsp chicken broth
- 4 tbsp fresh dill chopped
- 1 tsp baking powder
Spinach and Goat Cheese Tartlets
By pattie_d
Recipe courtesy Susan Stockton for Food Network Magazine
- 4 tablespoons unsalted butter
- 3 sheets frozen phyllo dough, thawed
- 2 tablespoons grated parmesan cheese
- Vegetable oil, for brushing
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 teaspoon all-purpose flour
- 1/4 cup milk
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 3 1/2 ounces mild goat cheese, softened
- 2 teaspoons finely grated lemon zest
- 1 tablespoon white wine vinegar
- 2 large eggs, separated
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- Chopped chives, for garnish