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Recipes
CHICKEN Peanut Noodles w/ Shredded Chicken & Veggies HF Eating Well.com
By pat1908
HF FROM EATING WELL
- INGREDIENTS:
- ===================================================
- 6 servings, 1 1/2 cups each
- Active Time: 30 minutes
- Total Time: 30 minutes
- =========================================================
- 1 pound boneless, skinless chicken breasts
- 1/2 cup smooth natural peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons minced garlic
- 1 1/2 teaspoons chile-garlic sauce, or to taste (see Ingredient note)
- 1 teaspoon minced fresh ginger
- 8 ounces whole-wheat spaghetti
- 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas
- NOTE: If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.
CARROT CAKE WITH MAPLE-CREAM CHEESE ICING
By pat1908
Makes: 12 Servings
- Makes: 12 Servings
- Cake
- 2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 cups sugar
- 1 1/4 cups canola oil
- 4 large eggs
- 3 cups grated peeled carrots
- 1 1/4 cups coarsely chopped walnuts
- 2 Tbsp minced peeled ginger
- Icing
- 10 ounces cream cheese (such as Philadelphia), room temperature
- 5 Tbsp unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1/4 cup maple syrup
- 12 walnut halves (for garnish)
FIG FIG FIG FIG FIG SPREAD
By pat1908
1. In a small bowl pour boiling water over figs to cover; let stand 15 minutes
- 3/4 cup snipped dried figs
- 3/4 cup crumbled chevre (goat cheese) 3 oz.)
- 1/2 cup light sour cream
- 3 tablespoons snipped fresh basil
- 2 tablespoons milk
- 1 tablespoon snipped fresh thyme
- Salt
- Ground black pepper
- 1/2 cup chopped walnuts, toasted
- Fresh thyme sprigs (optional)
- Toasted baguette slices or crackers
BBQ Grilled Tri-Tip Beef Roast
By pat1908
Using a sharp knife, cut small slits into the top of the roast
- 4 pounds tri-tip roast
- 4 cloves garlic, peeled and very thinly sliced
- 1/3 cup salt
- 1/3 cup black pepper
- 1/3 cup garlic salt
SALMON CARPACCI WITH DILL AND MUSTARD DRESSING
By pat1908
FROM WORD DOCS
- 1 lb/450 gr salmon fillet, skinned
- 1 fl oz/25ml olive oil
- 2 tsp /10 ml balsamic vinegar
- 1 lemon
- 1 tbsp/15 ml chopped fresh dill
- 1 tbsp/15 ml soft brown sugar
- salt and pepper
- For The Dressing
- 1 tbsp/15 ml white wine vinegar
- 2 tsp/10ml sugar
- 4 tsp/20 ml Dijon mustard
- salt and white pepper
- 4 fl oz/100 ml olive oil
- 1 tbsp/15 ml hazelnut oil
- 2 tbsp/30 ml chopped fresh dill
SHRIMP Cajun Barbecued Shrimp Fest
By pat1908
Roll up your sleeves and dig in family style make a mess dish
- 2 LBS Shrim, headed but left in shells
- 1/2 lb melted butter
- 1/2 cup olive oil
- 1 TBSP chopped parsley
- 3/4 tsp dried basil
- 1/2 tsp dried oregano
- 3/4 tsp garlic powder
- 3/4 tsp salt
- 1 TBSP lemon juice
- 1 TBSP black pepper
- 2 TBSP Tabasco sauce
Zuppa di Fagiolo di Cannelini e Biete by Samuel
By pat1908
In a covered soup pot cook the chard leaves covered with 2/3 cup water until they are soft and moisture-filled
- 1 / lb (225gm) Swiss Chard or Kale (I prefer to use two bunches of red – stemmed Chard). Remove stems and roughly chop leaves.
- Small pinch of kosher or sea salt
- 3/5 flat anchovy filets, finely chopped
- 1 Tbsp or more of finely chopped fresh rosemary leaves
- 1/3 to 1/2 cup olive oil
- 2 huge to 6 small garlic cloves peeled and pressed through a garlic press
- 2 to 3 cans of cannellini (white kidney) beans drained
- 4 cups (1 Ltr) chicken stock or vegetable broth
- Freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes to taste – don’t overdo!
- 1 cup of dry pasta in small pieces such as fusilli, ruote, rotiniii or malfadine. Red fusilli makes an attractive presentation.
- 3 cups or more of freshly grated (coarsely grated or shredded) Parmigiano, Manchego, Asiago, or Pecorino Romano cheese. I prefer Pecorino Romano.
PINEAPPLE - GRILLED PINEAPPLE WITH TEQUILA-BROWN SUGAR GLAZE
By pat1908
Makes: 6
- Makes: 6
- 3/4 cup tequila
- 3/4 cup (packed) golden brown sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 large pineapple, peeled, cored, cut into 2X1 inch pieces
- 6 bamboo skewers, soaked in water 30 minutes drained
CHICKEN CURRIED SEP 2015
By pat1908
1. In 3 1/2- to 4-quart slow cooker combine chicken, peppers, onion, jalapeño, garlic, broth, raisins, garam masal...
- Curried Chicken
- Serves: 4
- 1 1/4 pounds skinless, boneless chicken thighs
- 1 red sweet pepper, chopped
- 1 yellow sweet pepper, chopped
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup golden raisins (or a mix of raisin varieties)
- 3 tablespoons garam masala spice blend
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup unsweetened coconut milk
- Hot cooked rice
- 3/4 cup lightly salted cashews, coarsely chopped
PORK - GRILLED PORK CHOPS WITH MOLASSES BARBECUE SAUCE
By pat1908
PORK CHOP BBQ 1. Combine first 7 ingredients in large saucepan: bring to boil
- Makes: 8
- 4 cups water
- 1 cup (packed) brown sugar
- 1 small onion, thinly sliced
- 6 large garlic cloves, crushed
- 6 large fresh thyme sprigs
- 1 tbsp coarse salt
- 2 tsp dried crushed red pepper
- 8 8-ounce centre-cut pork chops
- 2 Tbsp olive oil
- Molasses Barbecue sauce
- MOLASSES BARBECUE SAUCE
- 3 Cups chicken stock or canned low-salt chicken broth
- 1 cup dry white wine
- 1/4 cup apple cider vinegar
- 1/4 cup mild-flavored (light) molasses
- 1/4 cup chopped fresh tomato
- 3 Tbsp minced shallots
- 2 Tbsp chopped pitted dates
- 1 Tbsp chopped garlic
- 1/2 tsp dried crushed red pepper