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Recipes
Skillet Carbonara
By Patlynn
Pasta
- 8 slices bacon , chopped fine
- 2 slices hearty white sandwich bread , torn into pieces
- 1 1/4 cups grated Pecorino Romano (see note)
- Salt and pepper
- 2 large eggs
- 1 cup evaporated milk
- 5 1/4 cups water
- 3 garlic cloves , minced
- 1 cup white wine
- 1 pound penne pasta
Panzanella
By Patlynn
bread salad
- 1 (16 ounce) stale French or Italian bread loaf
- 10 plum tomatoes, halved and sliced
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 red onions, halved and thinly sliced
- 1 cup firmly packed basil leaves, shredded
- 1 cup kalamata olives, pitted
- 1 cup walnuts, toasted
- 1 cucumber, seeded and sliced
- 1 red bell pepper, quartered and thinly sliced
- 1 green bell pepper, quartered and thinly sliced
- 1 cup (4 ounces) crumbled Gorgonzola cheese
- 4 garlic cloves, minced
- 1 cup red wine vinegar, divided
- 1 cup extra-virgin olive oil, divided
Chopped Cobb Salad
By Patlynn
1. Process 1/2 cup cheese, oil, vinegar, ¼ teaspoon salt, and ½ teaspoon pepper in food processor until well comb...
- 1 cup crumbled blue cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper
- 8 slices bacon , chopped
- 2 boneless, skinless chicken breasts (about 12 ounces), cut into 1/2-inch pieces
- 3 romaine hearts , chopped
- 1 pint cherry tomatoes , halved
- 2 ripe avocados , pitted, skinned, and chopped
- 3 large hard-cooked eggs , peeled and quartered
Bob's Awesome Lasagna
By Patlynn
lasagna
- 8 ounces lasagna noodles
- 1 pound ground beef
- 1/4 cup minced onions
- 1 teaspoon salt
- 1/2 teaspoon garlic salt
- 1 (32 ounce) jar spaghetti sauce
- 1 (16 ounce) package large curd cottage cheese
- 1 pound mozzarella cheese, shredded
Remoulade Sauce a la New Orleans
By Patlynn
sauce
- 1 cup mayonnaise
- 1/4 cup chili sauce
- 2 tablespoons Creole mustard
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Louisiana-style hot sauce, or to taste
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 4 medium scallions, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green olives
- 2 tablespoons minced celery
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon capers, chopped (optional)
Oven Roasted BBQ Ribs
By Patlynn
BBQ Ribs
- 4 pounds of pork spareribs
- 2 cups apple cider
- 1 cup chicken broth
- 2 cups chopped onion
- 2 cloves of minced garlic
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp red pepper flakes
- 2 tsp granulated sugar
- 2 bay leaves
- 2 tsps dried thyme
- 1/2 cup vegetable oil
- 2 Tbls
Oven Fries
By Patlynn
fries
- 3 Russet Potatoes (about 8 ounces each), peelsed, each potato cut lengthwise into 10 to 12 evenly sized wedges
- 5 Tablespoons vegetable or peanut oil
- Salt and ground black pepper
Ray's BBQ Ribs
By Patlynn
Oven Roasted Ribs
- 4 pounds pork spareribs
- 2 cups apple cider vinegar
- 1 cup water
- 2 cups chopped onion
- 2 cloves minced garlic
- 2 tsps salt
- 2 tsp red pepper flakes
- 2 tsp granulated sugar
- 2 bay leaves
- 2 tsp dried thyme
- 1/2 cup vegetable oil
- 2 tbls dried mustard
Maple Glazed Brussel Sprouts
By Patlynn
Adding maple syrup to the chicken broth in our Maple-Glazed Brussels Sprouts recipe provided a welcome sweetness, b...
- Serves 6 to 8
- Choose Brussels sprouts with small, tight heads, no more than 1 1/2 inches in diameter. Use pure maple syrup, not pancake syrup.
- 4 tablespoons unsalted butter
- 2 pounds Brussels sprouts, trimmed and halved through core
- 1/2 cup low-sodium chicken broth
- 2 tablespoons maple syrup
- 1 teaspoon minced fresh thyme
- 1/8 teaspoon cayenne pepper
- 4 teaspoons cider vinegar
- Salt and pepper
Sugarless Pumpkin Pie
By Patlynn
pastry
- 1 (9 inch) pie shell
- 1 egg
- 6 packets granulated artificial sweetener
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1 cup evaporated milk