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Recipes
Chinese Chicken Salad
By Patlynn
Whisk vegetable oil, sesame oil, vinegar, sugar, and soy sauce in small bowl until sugar dissolves
- 1/3 cup vegetable oil
- 1 tablespoon toasted sesame oil
- 3 tablespoons rice vinegar or white vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 3 cups shredded cooked chicken
- 1/2 head iceberg lettuce , shredded
- 4 scallions , sliced thin
- 1/4 cup dry-roasted peanuts
- 2 tablespoons sesame seeds , toasted
- 1/2 cup chow mein noodles
Italian Bread & Sausage Dressing
By Patlynn
dressing
- 1 1/4 lb. slightly stale Italian bread, like ciabatta, cut into 1/2 to 3/4 inch cubes (to yield about 12 cups)
- 1/3 cup olive oil
- 1 lb. bulk sweet Italian sausage (or stuffed sausage, casings removed)
- 2 cups 1/4 inch diced yellow onions
- 1 cup 1/4 inch diced celery
- 4 cloves garlic, finely chopped
- 1 1/2 tsp. dried sage leaves
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 cup sweet Marsala wine
Green Beans With Shallots and Parmesan
By Patlynn
1. Melt butter in a saucepan over medium-high heat; add sliced shallots, and saute 12 minutes or until golden
- 2 tablespoons butter or margarine
- 8 large shallots, sliced vertically
- 2 pounds fresh green beans, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly groundn pepper
- 1/3 cup shredded Parmesan cheese
Buttermilk Baked Chicken
By Patlynn
We added salt and ranch seasoning mix to the brine for our Buttermilk Baked Chicken to up the tanginess factor
- Use any combination of white and dark meat. For even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks.
- Ingredients
- 2 cups buttermilk
- 1/4 cup sour cream
- 1 (1-ounce) envelope ranch seasoning mix
- 1 tablespoon salt
- 3 pounds bone-in chicken pieces (see note), skin and excess fat removed
- 5 slices hearty white sandwich bread, torn into pieces
Oat Bran Muffins
By Patlynn
pastry
- 1/2 cup dark brown sugar
- 1 1/2 cups oat bran
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup chilled applesauce
- 4 tablespoons vegetable oil
Grilled Vegetable Skewers
By Patlynn
veggies
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 1 tablespoon minced fresh thyme
- 1/2 taspoon salt
- 1/4 teaspoon pepper
- 2 large yellow squash, cut into 3/4 inch thick slices
- 1 large zucchini, cut into 3/4 inch thick slices
- 1 large green bell pepper, cut into 1 inch squares
- 1 large yellow bell pepper, cut into 1 inch squares
- 3/4 pound medium-size fresh mushrooms
Autumn Spice Steak Ham
By Patlynn
1.Melt the butter in a large skillet over medium-high heat
- 1 1/2 tablespoons butter
- 1 (2 pound) ham steak
- 1 red apple, cored and thinly sliced
- 1 green apple, cored and thinly sliced
- 1/2 cup maple flavored pancake syrup
- 1 teaspoon ground cinnamon
Green Beans with New Potatoes
By Patlynn
Vegetable
- 2 pounds of fresh green beans
- 2 oz salt pork (or 4 slices of bacon)
- 1 cup chopped onions
- 12 to 14 new potatoes
- 2 tsp salt plus more to taste
- Fresh black pepper
Light Black Bean and Corn Salad
By Patlynn
Refreshing light summer side or meal
- 2 cups canned black beans, drained and rinsed
- 2 cups crisp canned corn, drained
- 1/3 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 tablespoons lime juice
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- Read more: http://www.food.com/recipe/very-low-fat-black-bean-and-corn-salad-52500#ixzz1Ocja9WRM
Paula Deen's Sour Cream Biscuits
By Patlynn
Light, fluffy Delicious
- 2 cups self-rising flour
- 1 cup (2 sticks) butter, at room temperature
- 1 cup sour cream