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Recipes
Stuffed Zucchini Blossoms with Heirloom Tomato Salad
By pattie_d
In a medium bowl, toss together the mozzarella, Parmesan and 2 tablespoons of the basil chiffonade
- 1/2 pound fresh mozzarella, patted dry and cubed
- 1/4 cup grated Parmesan
- 1/4 cup chiffonade basil leaves
- 8 zucchini flowers
- 3 to 4 heirloom tomatoes, cut into wedges (use different sizes and colors)
- 3 to 4 scallions, sliced super thin on the bias
- Kosher salt
- Red wine vinegar
- High quality extra-virgin olive oil
- 1 cup all-purpose flour
- 1/2 to 3/4 cup white wine
- Peanut oil or vegetable oil, for frying
Herb Pesto Mix with Penne
By pattie_d
A variety of herbs expand the flavors of pesto sauce with penne
- 1 cup fresh basil leaves
- 1/2 cup flat leaf parsley leaves
- 1/3 cup grated Parmigiano Reggiano cheese
- 1/4 cup fresh mint leaves
- 1/4 cup pine nuts
- 2 About 2 tablespoons fresh thyme leaves
- 2 cloves garlic, grated or made into a paste
- Juice of 1/2 lemon
- Salt and freshly ground pepper
- 1/2 About 1/2 cup EVOO
- 1 pound penne pasta
Marcelle's Shrimp Burgers
By pattie_d
Recipe courtesy Emeril Lagasse, 2003 Very good
- 1 1/2 pounds shrimp, peeled, deveined and chopped
- 1/2 cup finely chopped yellow onions
- 1/4 cup finely chopped red bell peppers
- 1/2 cup finely chopped celery
- 1 large egg, beaten
- 2 teaspoons Essence, recipe follows
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped parsley
- 1 teaspoon baking powder
- 1/2 cup all purpose flour
- 1 cup vegetable oil, for frying
- 6 hamburger buns, split in 1/2 crosswise and lightly toasted
- Homemade Tartar Sauce, recipe follows
- Shredded lettuce
- Sliced vine-ripened tomatoes
S'more Bars Recipe | Taste of Home Recipes
By pattie_d
In a large bowl, cream butter and sugar until light and fluffy
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 5 milk chocolate candy bars (1.55 ounces each)
- 1 cup marshmallow creme
Italian Pot Roast
By pattie_d
1. Trim fat from roast. In a small bowl, combine garlic salt, fennel seed, and pepper; rub into roast on all sides
- Prep: 20 minutes
- Cook: 9 to 10 hours (low) or 4-1/2 to 5 hours (high)
- 1 3-pound boneless beef chuck pot roast
- 1 teaspoon garlic salt
- 1 teaspoon fennel seed, toasted and crushed
- 1/2 teaspoon ground black pepper
- 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
- 3 medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
- 1 large onion, cut into thin wedges (1 cup)
- 1 26-ounce jar pasta sauce
- 2 to 3 cups hot cooked penne pasta
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- Grated Parmesan cheese (optional)
Prosciutto Asparagus Spirals
By pattie_d
Easy to prepare, but oh so elegant
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 6 tbsp. garlic & herb spreadable cheese, softened
- 8 slices prosciutto or thinly sliced deli ham
- 30 medium asparagus spears, trimmed
*Apple Halibut Kabobs Recipe
By pattie_d
Directions In a large bowl, combine the first seven ingredients
- Ingredients
- 1/2 cup dry white wine or unsweetened apple juice
Eclair Cake
By pattie_d
Recipe courtesy Paula Deen
- 1 (1-pound) box graham crackers
- 2 (3 1/4-ounce) boxes instant French vanilla pudding
- 3 1/2 cups milk
- 1 (8-ounce) container frozen whipped topping, thawed
- Frosting
- 1 1/2 cups confectioners' sugar
- 1/2 cup cocoa
- 3 tablespoons butter, softened
- 1/3 cup milk
- 2 teaspoons light corn syrup
- 2 teaspoons pure vanilla extract
Vegan Lasagna
By pattie_d
Prepare lasagna noodles. Bring water to boil in a large pot and add pasta and olive oil
- NOODLES:
- 10 oz Noodles, lasagna; artichoke
- 1 tspn Olive oil
- TOFU RICOTTA:
- 1 lb Tofu, firm
- 2 Tb Oil, olive, extra virgin
- Ground rock salt to taste
- 1/4 tspn Nutmeg; freshly grated OR
- 1/2 tspn Nutmeg, ground
- VEGETABLE FILLING:
- 2 Garlic cloves; crushed in 4 T olive oil
- 1 large Zucchini (cut in 1/8-inch thick lengthwise slices; approx. 3 cups)
- 1-1/2 tspn dried Basil
- 1-1/2 tspn dried Oregano
- 1/2 tspn Paprika, sweet Hungarian
- 3-cups mushrooms caps,thinly sliced, stems removed
- 10 oz Spinach, frozen; chopped
- Ground rock salt Freshly ground
- 32 oz Spaghetti sauce, vegetarian
Savory Beef Broth
By pattie_d
1. Preheat oven to 450° F
- 2 tablespoons olive oil
- 1 onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 stalks celery, chopped
- 1 onion, peeled
- 3 tomatoes, chopped
- 1 large leek, white part and part of the green, coarsely chopped
- 1 teaspoon black peppercorns
- 2 teaspoons salt (or to taste)
- 2 garlic cloves
- 1 sprig fresh rosemary
- 1 sprig fresh cilantro
- 1 sprig fresh parsley
- 1 sprig fresh basil
- 1 sprig fresh tarragon
- 1 bay leaf