Pattynorman1947's profile page
Recipes
Chocolate eclairs
By pattynorman1947
DIRECTIONS INCOMPLETE
- Filling:
- 2 cups whole, or 2 % fat milk
- 1/2 vanilla bean, split lengthwise
- 6 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 TBSP cold unsalted butter
- Pastry:
- 1 cup water
- 8 TBSP (1 stick unsalted butter
- 1/2 tsp salt
- 1 1/2 tsp sugar
- 1 cup all purpose flour
- 3 eggs, plus 1 extra, if needed
- Egg wash"
- 1 egg
- 1 1/2 tsp water
- Chocolate glaze:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate, coarsely chopped, melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use. and rewarm in a microwave or over hot war when ready to use.
- f
Greek Tomato Salad
By pattynorman1947
To prepare salad, Place tomatoes in medium bowl with cheese and olives
- 6 medium ripe tomatoes
- 8 oz Feta or cream cheese cubed
- 1/2 cup Greek olives (I use canned slice black olives)
- Dressing
- 3 T olive oil
- 1 1/2 T lemon juice
- 1 small garlic clove crushed
- 1 1/2 teaspooons oregano, crushed
- 1/2 teaspoons salt
- 1/8 teaspoon black pepper
Brussel sprout salad
By pattynorman1947
1. Tposs onion with 1/2 Tablespoon oil and inch of salt
- 1 small red onion
- 4 Tablespons extra virgin olive oil, plus extra for drizzling.
- Salt an dpepper to Taste
- 2 Tablespoons Balsamic vinegar
- 1 lb brussels sprouts
- 1/2 cup Parmesan cheese
- 2 Tablespoons lemon juice, plus extra to taste
- 1 Teaspoon honey
- 1 Tablespoon minced shallot
- 2 balls burata cheese or very good mozzarela cheese.
Watercress and Endive Salad with Pears and Roquefort
By pattynorman1947
salad
- 1 1 1 large, ripe but firm Comice or Bartlett pear
- 2 2 2 tsp fresh lime juice
- 2 2 1 Tbsp pecans , 1 oz, lightly toasted
- 1 1 4 bunch watercress, trimmed about 4 oz
- 2 2 2 endives, broken into leaves
- 2 2 2 ounces Roquefort, Stilton or another blue cheese, crumbled
- 2 2 2 tsp chopped fresh tarragon
- 1 1 1 Tbsp sherry or Champagne vinegar
- 1/2 to 1 1/2 to 1 to tsp Dijon mustard, to taste
- Salt
- freshly ground pepper
- 3 3 3 Tbsp extra virgin olive oil
- 1 1 1 Tbsp walnut oil
Green Beans with Balsamic-Shallot butter
By pattynorman1947
green bean side dish
- 1/2 cup good quality balsamic vinegar
- 4 large shallots, finely chopped
- 4 Tablspoons butter, room temp.
- 4 pounds of fresh green beans, ends trimmed
- Coarse salt and freshly ground black pepper to taste
Flourless Chocolate Lava Cake
By pattynorman1947
Easiest one I have found.
- 8 ounces 70% bittersweet chocolate, finely chopped (I use Ghiradelli bittersweet 65%)
- 12 tablespoons ( 6 ounces) unsalted butter, cut into cubes
- 4 large eggs
- 1/2 granualted sugar (3 1/2 ounces)
- 1/8 teaspoon salt
Baked Eggplant Parmesan
By pattynorman1947
Preheat oven to 375 degrees
- olive oil for baking sheets
- 2 large eggs
- 3/4 cup plain dry breadcrumbs
- 3/4 cup finely grated parmesan, plus 2 tablespoons for topping
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Coarse salt and ground pepper
- 2 large eggplants (2 1/2 pounds total) peeled and sliced into 1/2 inch rounds
- 6 cups (48) oz store bough chunky tomato sauce or homemade chunky tomato sauce
- 1 1/2 cups shredded mozzarella
Vidalia onion dip
By pattynorman1947
Heat butter. Add onion, salt and pepper
- 1 lg onion, finely chopped
- 1 cup mayonnaise (Helmans)
- 1 cup grated Parmesan cheese
- 11/2 T butter
- 1/4 tsp Salt
- 1/4 tsp. pepper
- 3 T Chopped parsley
- 1 T. Lemon juice
- 1 paprika
Corn and Lima Bean Salad
By pattynorman1947
Cook limas for 20 mins and drain
- 1 -12 oz can Green Gian shoe peg corn
- 1 pkg frozen baby limas
- 1 box cherry tomatoes
- 1/2 purple onion chopped
- 1 cucumber, peeled seeded and chopped
- 1/2 cup sour cream
- 4 Tbsp mayo
- 2 Tbsp champagne vinegar
- 1/2 tsp celery seed
- 1/2 tsp dry mustard
- 1/2 tsp black pepper
- 2 tsp salt