Contest Winning Recipes Archives - Foodie Pat https://foodiepat.com/category/at-home/contest-winning-recipes/ My Love Affair with Food, Cooking and Travel Sun, 17 Dec 2017 15:19:24 +0000 en-US hourly 1 https://foodiepat.com/wp-content/uploads/2023/04/cropped-foodie-pat-site-id-beet-32x32.jpg Contest Winning Recipes Archives - Foodie Pat https://foodiepat.com/category/at-home/contest-winning-recipes/ 32 32 Rock Star of Organic Vegetable World https://foodiepat.com/2017/12/rock-star-organic-vegetable-world/ https://foodiepat.com/2017/12/rock-star-organic-vegetable-world/#respond Sun, 17 Dec 2017 14:29:55 +0000 http://foodiepat.com/?p=981 Amy Hepworth— Graduate of Cornell Ag College and owner of Hepworth Farms, 2 hours north of NYC in the Hudson Valley,says, “If you want to eat well, eat fresh fruits and vegetables, whole foods, and quite worrying about it.” Way to BE, Amy!!! www.hepworthfarms.com

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Amy Hepworth

Amy Hepworth— Graduate of Cornell Ag College and owner of Hepworth Farms, 2 hours north of NYC in the Hudson Valley,says, “If you want to eat well, eat fresh fruits and vegetables, whole foods, and quite worrying about it.”

Way to BE, Amy!!!

www.hepworthfarms.com

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Double Dipping—It’s OK with this one. https://foodiepat.com/2017/03/double-dipping-ok-one/ https://foodiepat.com/2017/03/double-dipping-ok-one/#comments Fri, 31 Mar 2017 20:08:45 +0000 http://foodiepat.com/?p=864 Definition: Double dipping means a vegetable appetizer dip made with a vegetable and dipped into with a vegetable. Splashy orange-colored dip, especially tasty with celery and pretzel squares.  This one won the Dave’s Gourmet national recipe contest. 

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Definition: Double dipping means a vegetable appetizer dip made with a vegetable and dipped into with a vegetable.

Splashy orange-colored dip, especially tasty with celery and pretzel squares.  This one won the Dave’s Gourmet national recipe contest. 

Curried Butternut Squash Dip

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2-Bite Gingery Salmon Potato Burgers on Idaho® Potato Crisps https://foodiepat.com/2014/05/2-bite-gingery-salmon-potato-burgers-on-idaho-potato-crisps/ https://foodiepat.com/2014/05/2-bite-gingery-salmon-potato-burgers-on-idaho-potato-crisps/#respond Tue, 13 May 2014 21:17:02 +0000 http://foodiepat.com/?p=39 Yield: 8 servings of 2 per person Ingredients: For Burgers: 1 large Idaho® baking potato, peeled and cut into cubes (about 8 ounces) 1 teaspoon kosher salt 1 pound cooked red salmon, flaked or 1 pound can red Alaskan salmon, drained, bones and skin removed, coarsely flaked 2 tablespoons chopped chives, divided 1 tablespoon lemon […]

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Yield: 8 servings of 2 per person

Ingredients:

For Burgers:

1 large Idaho® baking potato, peeled and cut into cubes (about 8 ounces)

1 teaspoon kosher salt

1 pound cooked red salmon, flaked or 1 pound can red Alaskan salmon, drained, bones and skin removed, coarsely flaked

2 tablespoons chopped chives, divided

1 tablespoon lemon zest, saving 1 teaspoon for creamy garnish

1 tablespoon fresh lemon juice

1 tablespoon grated fresh ginger or finely chopped pickled ginger

1 large egg, beaten

1/2 teaspoon kosher salt

1/8 teaspoon cayenne

2 tablespoons extra virgin olive oil, divided

For Creamy Garnish:

2 tablespoons Greek yogurt

1/2 tablespoon chopped chives (from above)

1 teaspoon lemon zest (from above)

For Idaho® Potato Crisps:

1 Idaho potato, about 6 ounces

1 tablespoon extra virgin olive oil

Kosher salt and freshly ground black pepper

2-bite-gingery-salmon-potato-burgers-crispsDirections:

Burgers:

Cook potato cubes in water with added salt, until fork tender. Drain.

Mash in pan. Set aside. Place flaked salmon in a medium bowl. Add the mashed potato, 1 1/2 tablespoons chives, lemon zest (except 1 teaspoon), lemon juice, ginger and beaten egg, salt, and cayenne. Mix well.

Shape into 16 small burgers.

Heat 1 tablespoon olive oil in a large skillet over medium low heat. Sauté 8 burgers on both sides until lightly brown.

Remove to plate. Repeat with remaining 8 burgers.

In a small bowl, mix creamy garnish ingredients. Refrigerate until needed.

For Idaho® Potato Crisps:

Preheat oven to 425 degrees.

Thinly slice potatoes (about 1/4 inch), about 30 slices. (extra slices are great for munching) Rinse potato slices. Dry on paper towels.

Place in a zip lock bag and toss with olive oil. Place potato slices in a single layer on a baking sheet lined with parchment paper. Sprinkle lightly with salt and pepper.

Cover with a second sheet of parchment paper and place a second baking sheet on top to weigh down the slices.

Bake for 15 minutes. Remove top baking sheet.

Place baking sheet on top shelf of oven and bake another 10-12 minutes, turning potato slices over after 6 minutes. Potato crisps will be golden brown.

To Assemble and Serve:

Place 1 burger on each potato crisp.

Pipe a small amount of the creamy garnish on each.

Serve on a platter scattered with chives.

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Salmon Roast with Spinach & Mushroom Stuffing https://foodiepat.com/2014/05/salmon-roast-with-spinach-mushroom-stuffing/ https://foodiepat.com/2014/05/salmon-roast-with-spinach-mushroom-stuffing/#respond Tue, 13 May 2014 21:14:56 +0000 http://foodiepat.com/?p=37 This Salmon Roast is perfect for company dinner. The recipe can be adjusted to serve more or fewer people, simply by buying larger or smaller fillets and adjusting the amount of mushrooms and fresh spinach. Allow 6 to 8 ounces of salmon per serving. Serving suggestion: a side dish of orzo tossed with Parmesan cheese […]

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This Salmon Roast is perfect for company dinner. The recipe can be adjusted to serve more or fewer people, simply by buying larger or smaller fillets and adjusting the amount of mushrooms and fresh spinach. Allow 6 to 8 ounces of salmon per serving.

Serving suggestion: a side dish of orzo tossed with Parmesan cheese and olive oil.

Yield: 6 servings

Salmon and Marinade

2 farm-raised skinless salmon fillets (1 to 1 1/2 pounds each)

1 large lemon, zested and juiced, divided as needed

1/2 teaspoon kosher salt, divided

1/2 teaspoon fresh ground black pepper, divided

2 teaspoons extra virgin olive oil, divided

Stuffing

1 tablespoon extra virgin olive oil

1 tablespoon butter

10 ounces sliced fresh mushrooms

1/2 teaspoon kosher salt and fresh ground black pepper

1/2 teaspoon dried basil

3 shallots, finely chopped

10 ounces fresh spinach, coarsely chopped, washed and drained (not baby spinach)

2 tablespoons fresh basil leaves, coarsely chopped

1/2 teaspoon extra virgin olive oil, optional

To prepare salmon:
Lay the 2 salmon fillets on a sheet of wax paper, interior sides facing up. Sprinkle each interior with 1/2 teaspoon lemon zest, 1/2 tablespoon lemon juice, 1/8 teaspoon kosher salt, several grinds of fresh pepper and 1/2 teaspoon extra virgin olive oil. Place sides together. Sprinkle the top side with 1/2 tablespoon lemon juice, 1/8 teaspoon kosher salt, several grinds of fresh pepper and 1/2 teaspoon extra virgin olive oil. Turn the fish “sandwich” over and repeat this on the second side. Place salmon in an ovenproof baking-and-serving dish or in a sauté pan with metal handle. Cover the fish with plastic wrap and refrigerate to marinate while preparing the stuffing.

At this point, preheat oven to 500 degrees.

To prepare stuffing:
In a large saute pan, heat olive oil with butter over high heat. As soon as the butter has melted, add the sliced mushrooms and saute about 3 minutes. While stirring the mushrooms, add 1/2 teaspoon kosher salt, freshly ground pepper and dried basil. Turn heat down to medium high, stir in the finely chopped shallots. Add the chopped and slightly wet spinach leaves to the pan, stir to combine and cover. Let the spinach mixture steam for 1 minute. Uncover, add remaining lemon zest and stir to combine. Continue to sauté and stir until most of liquid has reduced, about 1 minute. Stir in the chopped fresh basil.

To stuff the salmon:
Remove salmon from refrigerator. Uncover and carefully remove the top fillet and rest on wax paper. Place the slightly cooled stuffing mix on top of the fillet remaining in the roasting pan. Place the other fillet on top with the interior side toward the stuffing. If any lemon juice remains, pour over the stuffed salmon. Sprinkle with 1/2 teaspoon extra virgin olive oil, if desired. Place in upper third of 500 degree preheated oven and bake for approximately 30 minutes. Salmon should be beautifully brown and tender when pierced with fork. Let rest 5 minutes and bring to table. There should be sufficient pan juices for an Au Jus with each serving.

Pat Dugan developed this recipe for Salmon of the Americas

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Shrimpy Rice Brunch Bake https://foodiepat.com/2014/05/shrimpy-rice-brunch-bake/ https://foodiepat.com/2014/05/shrimpy-rice-brunch-bake/#respond Tue, 13 May 2014 21:12:26 +0000 http://foodiepat.com/?p=34 IACP “5 Ingredient Challenge” Grand Prize contest winner- Pat Ernst Dugan Yield: Makes 6 servings. 3 cups cooked rice 1 (16-ounce) package frozen uncooked (26/30 count) shrimp, peeled and deveined, defrosted and drained 1 (14-ounce) can artichoke hearts, cut into quarters 1 (6-ounce) package Canadian bacon, diced 1 (16-ounce) jar Alfredo pasta sauce Vegetable cooking […]

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IACP “5 Ingredient Challenge” Grand Prize contest winner- Pat Ernst Dugan
Yield: Makes 6 servings.

3 cups cooked rice
1 (16-ounce) package frozen uncooked (26/30 count) shrimp, peeled and deveined, defrosted and drained
1 (14-ounce) can artichoke hearts, cut into quarters
1 (6-ounce) package Canadian bacon, diced
1 (16-ounce) jar Alfredo pasta sauce
Vegetable cooking spray

Preheat oven to 375 degrees. Combine rice, shrimp, artichokes, Canadian bacon and pasta sauce in a large bowl. Pour mixture into a 9-inch deep-dish pie plate coated with cooking spray. Cover with aluminum foil and bake in preheated oven 30 minutes. Uncover and bake an additional 5 minutes.

shrimpy-rice-brunch-bakeMeal Part: Breakfast, Brunch, Side Dish, Main Dish

Preparation: Quick and Easy, Five Ingredients or Less

Main Ingredient: Fish/Seafood

Cuisine Type: American

© 2004 USA Rice, Inc.

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Lemon Blueberry Kasha Scones https://foodiepat.com/2014/05/lemon-blueberry-kasha-scones/ https://foodiepat.com/2014/05/lemon-blueberry-kasha-scones/#respond Tue, 13 May 2014 21:10:40 +0000 http://foodiepat.com/?p=32 International Association of Culinary Professionals Buckwheat Recipe Winner Lemon Blueberry Kasha Scones by Pat Dugan Corning, NY Beautiful and tasty, these scones go together quickly in the morning, after soaking the kasha in lemon yogurt and honey overnight. The kasha provides a wonderful slightly crunchy texture. 1/3 cup Wolff’s Kasha, fine or medium granulation 6-ounce […]

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International Association of Culinary Professionals Buckwheat Recipe Winner

Lemon Blueberry Kasha Scones
by Pat Dugan
Corning, NY

Beautiful and tasty, these scones go together quickly in the morning, after soaking the kasha in lemon yogurt and honey overnight. The kasha provides a wonderful slightly crunchy texture.

1/3 cup Wolff’s Kasha, fine or medium granulation
6-ounce container 1% milk fat lemon yogurt
1/3-cup honey

1 large egg
2 tablespoons butter, melted
2 teaspoons lemon extract
1 teaspoon freshly grated lemon zest

1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda

1 cup fresh blueberries, washed and drained
1 tablespoon baking sugar

Preheat oven to 400 degrees.

Mix kasha, yogurt and honey in a 4-cup Pyrex measure. Refrigerate overnight. To the kasha mixture, beat in with a fort, the egg, butter, extract and lemon zest. Measure flour, baking powder and soda in a large bowl. Stir the wet kasha/egg mixture into the dry ingredients with a large spoon. When combined, stir several additional times to “knead” the dough. Add blueberries and stir to combine.

With floured hands, remove dough and place on a sprayed cookie sheet. Pat dough into an 8″ circle. Cut into 8 wedges, cutting into, but not through the dough. Sprinkle with baking sugar.

Bake at 400 degrees for approximately 18 minutes or until toothpick near the center comes out clean.

Serve warm. Yield: 8 generous wedges

© 2004 Birkett Mills, Inc.

www.thebirkettmills.com

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Beautiful Buckwheat “Muffin” Square https://foodiepat.com/2014/05/beautiful-buckwheat-muffin-square/ https://foodiepat.com/2014/05/beautiful-buckwheat-muffin-square/#respond Tue, 13 May 2014 21:09:56 +0000 http://foodiepat.com/?p=30 International Association of Culinary Professionals Buckwheat Recipe Winner Beautiful Buckwheat “Muffin” Square by Pat Dugan Corning, NY No time to bake muffins in the morning? Simply bake this healthy breakfast bread in and 8×8 square pan, cut and carry. The cream of buckwheat® soaks overnight in buttermilk, for a quick start in the morning. The […]

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International Association of Culinary Professionals Buckwheat Recipe Winner

Beautiful Buckwheat “Muffin” Square
by Pat Dugan
Corning, NY

No time to bake muffins in the morning? Simply bake this healthy breakfast bread in and 8×8 square pan, cut and carry. The cream of buckwheat® soaks overnight in buttermilk, for a quick start in the morning. The “muffin” square bakes to a beautiful light brown in 20 minutes, while you’re in the shower!

1 1/2 cups Cream of Buckwheat®
1 1/2 cups buttermilk
1/2 cup golden raisins
1/2 cup dried pears, coarsely chopped
2 tablespoons sugar
2 tablespoons canola oil
1 egg, lightly beaten
1-teaspoon vanilla extract
1 1/4 cups all-purpose unbleached flour
2 teaspoons baking powder
1-teaspoon baking soda
1/2 teaspoon fresh nutmeg
1 teaspoon baking sugar

In a large Pyrex measure, stir together cream of buckwheat®, buttermilk, raisins and chopped dried pear. Cover and refrigerate overnight.

Preheat oven to 400 degrees. Spray a glass 8″ x 8″ baking dish with vegetable spray.

Stir into buckwheat mixture, the sugar, oil, beaten egg and vanilla. In a separate bowl, whisk together flour, baking powder, baking soda and fresh nutmeg. (Can be prepared the night before.) Stir the flour mixture into the buckwheat mixture and mix until combined. Spread the batter into the sprayed baking dish. Sprinkle baking sugar over the batter. Bake in preheated oven 20 minutes or toothpick inserted near the center comes out clean. Cool slightly. Cut into 12 pieces.

© 2004 Birkett Mills, Inc.

www.thebirkettmills.com

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Floating on Cloud Nine https://foodiepat.com/2014/05/floating-on-cloud-nine/ https://foodiepat.com/2014/05/floating-on-cloud-nine/#respond Tue, 13 May 2014 21:08:51 +0000 http://foodiepat.com/?p=28 Kozy Shack Recipe Showdown Floating on Cloud Nine by Pat Dugan Corning, NY RECIPE INGREDIENTS 1 22-ounce container Kozy Shack® Tapioca Pudding 2 cups whipped heavy cream or frozen whipped topping Filling and Topping Ingredients: 1/2 cup pecans 1 tablespoon butter 2 tablespoons brown sugar 1/2 cup semisweet mini chocolate morsels 1/2 teaspoon Ceylon cinnamon […]

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Kozy Shack Recipe Showdown
Floating on Cloud Nine
by Pat Dugan
Corning, NY
RECIPE INGREDIENTS

1 22-ounce container Kozy Shack® Tapioca Pudding
2 cups whipped heavy cream or frozen whipped topping

Filling and Topping Ingredients:
1/2 cup pecans
1 tablespoon butter
2 tablespoons brown sugar
1/2 cup semisweet mini chocolate morsels
1/2 teaspoon Ceylon cinnamon

Fudgy Kozy Shack® Chocolate Cake Ingredients:
4 tablespoons butter, room temperature
6 tablespoons granulated sugar
2 large eggs
4 4-ounce cups Kozy Shack® Simplywell® Dark Chocolate Pudding
1 teaspoon vanilla extract

1 cup white whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup old-fashioned rolled oats
RECIPE PREPARATION

Fold tapioca pudding and whipped cream together and refrigerate until needed at serving time. Preheat oven to 375 ?F. Mist well an 8x8x2-inch glass baking pan with vegetable cooking spray.

For the cake filling/topping: Toast the pecans in the preheating oven for 5 minutes. Remove from the oven, cool and coarsely chop. Place the 1 tablespoon of butter in a small bowl and microwave on high power about 20 seconds to melt. Stir the brown sugar into the melted butter and combine well. Add the chocolate chips and cinnamon. Stir in the chopped pecans. Set aside.

For the cake: In the large bowl of an electric mixer, cream together the butter and sugar. Beat in the eggs, one at a time. Add the chocolate pudding and vanilla; beat on low speed to combine well. Remove bowl from mixer. Sift the flour, baking soda and salt on top of the chocolatey batter. Add the oatmeal and stir all the dry ingredients into the mixture. Spoon half of the batter into the bottom of the prepared pan. Sprinkle the batter with 1/2 of the reserved filling/topping. Spoon remaining batter over the filling. Scatter the top with remaining filling/topping. Bake in preheated oven 30-35 minutes until a wooden skewer inserted near the middle comes out clean. Let cool slightly. Cut into 9 pieces.

To Serve Floating On Cloud Nine: Smear approximately 1/2 cup “cloud” mixture onto a dessert plate. Top with a piece of slightly warm Fudgy Kozy Shack Chocolate Cake. Top cake with spoonful of remaining “cloud” mixture. Serve immediately. Makes 9 servings.

Also great for an after school treat for the kids—simply cut the cake into 16 squares, refrigerate until needed and serve as Fudgy Kozy Shack® Chocolate Snackin’ Cake. The kids will never taste all-the-good-for-them ingredients in the cake. Serve them the Tapioca Whipped Cream Pudding for next day’s after school treat.

© 2004 Birkett Mills, Inc.

www.thebirkettmills.com

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