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Recipes
All American Potato Salad
By Patlynn
Make sure not to overcook the potatoes or the salad will be quite sloppy
- 2 pounds Yukon Gold potatoes , peeled and cut into 3/4-inch cubes
- 1 1/2 teaspoons table salt
- 3 tablespoons dill pickle juice , plus 1/4 cup finely chopped dill pickles
- 1 tablespoon yellow mustard
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon celery seed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 onion, red (small) , chopped fine
- 1 rib celery , chopped fine
- 2 hard-cooked eggs , peeled and cut into 1/4-inch dice (optional)
Beef Stroganoff for Two
By Patlynn
For a scaled-down version of beef stroganoff, time management was key
- Ingredients8 ounces white mushrooms, trimmed and quartered
- 1 (8-ounce) center-cut filet mignon, halved crosswise (1 1/2-2 inches thick)
- Salt and pepper
- 1 1/2 teaspoons vegetable oil
- 1 small onion, chopped fine
- 2 teaspoons all-purpose flour
- 1 teaspoon tomato paste
- 1 1/4 cups beef broth
- 3 teaspoons brandy
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 3 ounces (2 cups) wide egg noodles
- 1/4 cup sour cream
- 1 tablespoon chopped fresh chives
Apple Cobbler Bars
By Patlynn
Toasting pecans before incorporating them into our Apple Cobbler Bars brought out their nutty flavor
- Makes about 2 dozen bars
- This recipe works fine with both homemade and storebought plain bread crumbs.
- Ingredients
- Crumb Topping1/2 cup bread crumbs (see note)
- 1/2 cup pecans, toasted and chopped
- 1/2 cup packed light brown sugar
- 1/2 cup shredded extra-sharp cheddar cheese
- 1/4 cup all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
- 1 teaspoon ground cinnamon
- Cookie Base3 cups all-purpose flour
- 16 tablespoons (2 sticks) unsalted butter, softened
- 2/3 cup packed light brown sugar
- 2 large eggs
- 1/2 cup apple butter
- 2 teaspoons vanilla extract
- 3/4 cup pecans, toasted and chopped
- 1 teaspoon baking powder
- 1 cup dried apples, chopped
Black Bean, Corn and Tomato Salad
By Patlynn
In large pot cover beans with cold water
- 1 pound dried black beans
- 4 plum tomatoes, chopped
- Salt
- 2 cups corn kernels
- 1/2 red onion, chopped
- 1 bunch cilantro, chopped
- Juice of 1 lime
- 1/4 cup olive oil
- Pepper
- Cayenne
Chicken Enchiladas
By Patlynn
1.Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1/2 pint sour cream
- 1 cup shredded Cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
- 1 tablespoon chili powder
- 1/3 cup chopped green bell pepper
- 1 clove garlic, minced
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
- 3/4 cup shredded Cheddar cheese
Louella's Cornbread
By Patlynn
Cornbread
- 1/2 cup of bacon drippings or canola oil
- 1/2 cup of self-rising flour
- 1 1/2 cups self-rising cornbread
- 1 tbls granulated sugar
- 1/2 tsp salt 1/2 tsp baking soda
- 2 large eggs lightly beaten
- 1 1/2 cups buttermilk
Glazed Apples
By Patlynn
dessert
- 4 large Granny Smith or Rome apples
- 1/2 cup apple juice
- 1 tablespoon lemon juice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter or margarine
- 1/2 cup sugar
Buttermilk Peppercorn Dip
By Patlynn
Sour cream might be the standard Creamy Dip base, but our tasters found that a combination of mayonnaise and Greek ...
- Makes about 1 1/2 cups
- You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.
- 3/4 cup mayonnaise
- 6 tablespoons grated Romano cheese
- 3 tablespoons buttermilk
- 1 1/2 teaspoons pepper
- 2 teaspoons lemon juice
- 3/4 cup Greek yogurt
- Salt and pepper
Cool and Creamy Macaroni Salad
By Patlynn
We used plenty of water when cooking our Cool and Creamy Macaroni Salad to ensure that the pasta cooked evenly and ...
- Barilla is our favorite brand of elbow macaroni. We like Hellmann’s Real Mayonnaise (also known as Best Foods). You can substitute Hellmann’s Light, but we’re not fans of Hellmann’s Low Fat Mayonnaise. And skip the Miracle Whip; it’s too sweet here.
- Salt and pepper
- 1 pound elbow macaroni (see note)
- 1/4 cup minced red onion
- 1 celery rib, minced
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups mayonnaise (see note)
- For a twist, add, 1 cup jarred roasted red peppers, drained and chopped
- 6 tablespoons drained capers, chopped
- Or
- 1 Granny Smith apple, cored and chopped into 1/2-inch pieces
- 1 cup golden raisins
- 1/2 cup mango chutney
- The Silver Palate Mango Chutney
- Lemon juice, zest, and white wine vinegar make this thick preserve especially tart to some tasters, while others appreciate the way the acid balances the sweetness of the mango.
- www.silverpalate.com
Steakhouse Hash Browns
By Patlynn
We tested three potato varieties for our Steakhouse Hash Browns recipe: russets, Yukon Golds, and red potatoes
- Don't let the boiled potatoes sit in water or they will become mushy. Drying them in step 1 makes for a deeply golden crust. Start checking the potatoes early in step 4. You can use a rimless cookie sheet in place of the inverted baking sheet.
- 3 pounds russet potatoes (about 3 large), peeled and cut into 1/2-inch chunks
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons vegetable oil