Pattie_d's profile page
Recipes
Cuban-Style Turnovers
By pattie_d
Directions Heat the oven to 400°F
- 1 tsp. honey
- 1/2 tsp. water
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 4 tsp. yellow mustard
- 8 thin slices deli baked ham
- 8 thin slices deli Swiss or provolone cheese
- 4 kosher dill pickle sandwich slices
- 8 thin slices deli roast pork
- 2 tsp. sesame seeds
Tomato and Cucumber Sandwiches
By pattie_d
These mini sandwiches are ideal for entertaining, especially in the summertime, when you can use fresh, home-grown ...
- 4 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 1/3 cup crumbled feta cheese
- 2 tablespoons minced fresh chives
- 16 slices very thin white or wheat bread
- 2 very ripe plum tomatoes, seeded and chopped
- 1/2 small red onion, thinly sliced
- 1/2 medium English (seedless) cucumber, thinly sliced
- Salt to taste
Polenta Cakes Firm Style
By pattie_d
In a saucepan combine the milk, water, bay and cayenne
- 1 cup milk
- 2 cups water
- Pinch cayenne pepper
- 1 bay leaf
- Kosher salt
- 1 cup polenta
- 4 sage leaves, finely chopped
- 1/4 cup mascarpone
- Extra-virgin olive oil
- 4 tablespoons grated Parmigiano
Eggplant, Lamb & Rice Casserole
By pattie_d
Cinnamon and a hint of cloves bring out the flavor of the lamb
- 2 eggplants, (2 pounds total), cut in half lengthwise
- 8 ounces ground lamb
- 2 teaspoons extra-virgin olive oil
- 2 onions, chopped
- 1 red bell pepper, cored, seeded and chopped
- 2 cloves garlic, minced
- 1 14-ounce can tomatoes, undrained
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup white rice
- 1 14-ounce can reduced-sodium beef broth
- Salt & freshly ground pepper, to taste
- 1/2 cup crumbled feta cheese, preferably imported (2 ounces)
Pan Fried Trout
By pattie_d
In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and sal...
- 1 1/2 cups bread crumbs
- 1 clove garlic, smashed
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped fresh oregano leaves
- Pinch crushed red pepper flakes
- 3 lemons, juiced and 1 lemon, zested and reserved
- Kosher salt
- 1/2 cup Dijon mustard
- 4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
- Extra-virgin olive oil
Avocado Berry Breakfast Smoothie Recipe
By pattie_d
A sweet berry packed smoothie (yes avocados are a berry too!) that can be made in just 5 minutes!
- 1 ripe Fresh Hass Avocado, seeded and peeled
- 1 (10-oz.) package frozen raspberries, fruit only, no added sugar
- 1 1⁄4 cups orange juice
- 1 cup ice cubes
Farmer's Breakfast Tart
By pattie_d
Directions Heat the oven to 400°F
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1/4 cup sour cream
- 1/4 cup finely shredded sharp Cheddar cheese (about 1 ounce)
- 1 cup shredded peeled russet potato
- Ground black pepper
- 4 pork sausage links (about 4 ounces), cooked and cut into 1/2-inch pieces
- 4 eggs
- 2 medium green onions, thinly sliced (about 1/4 cup)
Pesto made with Basil
By pattie_d
Recipe courtesy Food Network Kitchens
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese (see Cook's Note)
Turkey Fried
By pattie_d
Time: 40 minutes Level: Difficult
- 5 gallons peanut oil*
- 10 to 15-pound unstuffed turkey
- 1 stick butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 tablespoons House Seasoning , recipe follows
Green Salad
By pattie_d
Prepare an ice-water bath
- 1/2 pound sugar snap peas, trimmed, strings removed
- 5 ounces (6 cups) mixed salad greens
- 5 scallions, thinly sliced diagonally
- 2 small zucchini, thinly sliced into ribbons with a vegetable peeler
- 1/3 cup fresh basil, large leaves torn
- 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated fresh ginger
- 1/2 teaspoon honey
- Coarse salt
- 1/4 teaspoon freshly ground pepper