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Recipes
Corned Beef and Cabbage
By pattie_d
Recipe courtesy Alton Brown, 2007
- 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon ground allspice
- 2 bay leaves
- 2 teaspoons kosher salt
- 1/2 pound diced carrots, approximately 4 small
- 1/2 pound diced onions, approximately 2 small
- 1 pound potatoes, peeled and chopped, approximately 3 medium
- 1/4 pound diced celery, approximately 2 stalks
- 1 small head cabbage, chopped, approximately 2 pounds
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Trisha Yearwood's Chicken Tortilla Soup
By pattie_d
3 tablespoons Butter 1 teaspoon Garlic (minced) 1 Medium Onion (finely chopped) Melt butter in a large p...
- 3 tablespoons Butter
- 1 teaspoon Garlic (minced)
- 1 Medium Onion (finely chopped)
- 2 tablespoons All-Purpose Flour
- 3 14-ounce cans Chicken Broth
- 4 cups Half-and-Half
- 1 10.75-ounce can Cream of Chicken Soup
- 1 cup Prepared Salsa (your favorite)
- 4 Boneless and Skinless Chicken Breasts (boiled and drained and then shredded)
- 1 15-ounce can Kidney Beans
- 1 15-ounce can Black Beans (drained)
- 1 15-ounce can Whole Kernel Corn
- 2 teaspoon Ground Cumin
- 1 1.27-ounce packet Fajita Seasoning
- 1 16-ounce bag Tortilla Chips
- 8 ounce Monterey Jack Cheese (grated)
- 8 Sharp Cheddar Cheese (grated)
- 1/2 cup Sour Cream
Panko Schnitzel with Apple Salsa
By pattie_d
For the salsa: In a bowl, combine the apples and celery
- Recipe courtesy Roger Mooking
- Show: Everyday Exotic Episode: Panko
- Apple Salsa
- 2 Granny Smith apples, small diced
- 1 celery stalk, small diced
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 tablespoon honey
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh mint
- Kosher salt
- Panko Schnitzel
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko (Japanese bread crumbs)
- 8 thinly sliced pork loin cutlets
- 1 tablespoon vegetable oil
- Kosher salt
Apple Pie Salted Caramel
By pattie_d
Instead of using sugar, we mixed sweet, salty caramel with the apples
- 2 disks of pie dough (see recipe center Perfect Pie Crust)
- 1 poundbaking apples, such as Gala and Golden Delicious, peeled and coredsee savings
- 1 tablespoonfresh lemon juice
- 1 teaspoonground cinnamonsee savings
- Pinch of ground nutmeg
- 1/4 cupcornstarch
- 1/2 cupSalted Caramel Sauce, (see recipe center)
- Egg wash
- Crystal sugar
Grapefruit Sorbet
By pattie_d
Combine grapefruit juice and a little sugar for a mouthwatering end to any meal
- 3 cups strained grapefruit juice (from about 3 large grapefruits)
- 1/3 cup superfine sugar
Greek Shrimp Salad
By pattie_d
Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
- 1/2 cup plain yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons cucumber, peeled, seeded, and finely diced
- 1 tablespoon minced red onion
- 1 tablespoon minced fresh dill leaves
- 1 teaspoon minced garlic
- Pinch cayenne pepper
- Kosher salt
- Freshly ground black pepper
- 1 romaine heart, torn into bite-size pieces
- 4 cups mixed baby lettuces, washed and dried
- 1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
- 1/2 cup Caramelized Onions (recipe follows)
- 1/2 cup Kalamata olives, pitted
- 1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
- 1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
- 1/2 cup freshly grated Parmesan cheese
- 1 cup crumbled feta cheese
- 1 cup Greek Salad Dressing, recipe follows
- Kosher salt
- Freshly ground black pepper
- 16 large shrimp, peeled, deveined, cut in half horizontally, blanched
- 1/4 cup toasted pine nuts *
- Fresh dill sprigs
- 2 tablespoons extra virgin olive oil
- 1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh dill leaves
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh thyme leaves
- 1 cup plain yogurt
- 2 tablespoons minced garlic
- 1/4 cup Dijon mustard
- 1/4 cup red wine vinegar
- 1/3 cup fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground white pepper
- 1 1/2 cups extra virgin olive oil
- Sugar
Jalapeño Poppers in a Blanket
By pattie_d
These are baked instead of fried
- 1 egg
- 1 tbsp. water
- All-purpose flour
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed according to package directions
- 1 pkg. (8 ounces) light cream cheese, softened
- 3/4 cup finely shredded Cheddar and Monterey Jack cheese blend (about 3 ounces)
- 4 cloves roasted garlic, mashed
- 3 strips bacon, cooked and crumbled
- 12 medium jalapeño peppers, cut in half lengthwise and seeded
Vegetable Stew (Giambotta)
By pattie_d
Recipe courtesy Rachael Ray
- 1/4 cup extra-virgin olive oil plus some to drizzle
- 1 bay leaf, fresh or dried
- 3 cloves garlic, 2 chopped, 1 whole cracked from skin
- 2 onions, sliced
- 2 large potatoes, peeled and chopped
- 1 eggplant, chopped
- 1 zucchini, chopped
- 1 red bell pepper, seeded and chopped
- Salt and pepper
- 1 (28-ounce) can fire roasted diced tomatoes
- 1 cup stock, chicken or vegetable
- 1/2 cup torn or chopped basil (10 to 12 leaves)
- 4 (1-inch thick) slices whole-grain crusty bread
- 1/2 cup grated pecorino
Ultimate Peanut Butter Chocolate Chip Cookies Recipe
By pattie_d
1. Heat oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) butter, softened
- 1/2 cup crunchy peanut butter
- 1 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 teaspoons vanilla
- 1 tablespoon light corn syrup
- 2 eggs
- 1 cup old-fashioned oats
- 1 cup crispy rice cereal
- 2 1/2 cups chocolate chips
Brazilian Chicken with Shrimp and Peanut Sauce
By pattie_d
- • 1 free Range Chicken (about 3-4 lb), rinsed, patted dry, and cut into 8 pieces
- • 4 tablespoons freshly squeezed lime juice
- • 2 teaspoons garlic, finely minced
- • Salt & pepper, to taste
- • 1 1/2 tablespoons virgin olive oil
- • 1 onion, finely minced
- • 1 green bell pepper, seeded, and finely diced
- • 4 tomatoes, blanched, peeled, seeded and finely diced
- • 1/2 cup toasted peanuts, ground
- • 1 jalapeno, seeded and minced
- • 2 bay leaves
- • 1/2 cup brown chicken broth
- • 1 1/2 cup canned unsweetened coconut milk
- • 12 extra-large Gulf shrimp (about 12 oz), peeled and de-veined
- • 2 tablespoons fresh cilantro, minced
- Place the chicken in a large mixing bowl and add 3 tablespoons of the lime juice and 1 1/2 teaspoons of the garlic. Season with salt and pepper, and mix thoroughly.
- Refrigerate for 15 minutes.