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Recipes
Pizza Spinach Squares
By Patlynn
Spinach squares are warm, cheesy, finger-food hors d’oeuvres with a simple dump-and-stir method, but many version...
- 4 ounces sliced pepperoni
- 1 cup (5 ounces) plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1 cup low-sodium chicken broth
- 3 large eggs
- 1 1/4 pounds frozen chopped spinach, thawed and squeezed dry
- 12 ounces mozzarella cheese, shredded (3 cups)
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 ounce Parmesan cheese, grated (1/2 cup)
Orange-dijon Green Beans
By Patlynn
green beans
- 1 1/2 lb. fresh green beans, trimmed and cut or snapped in half crosswise (not lengthwise)
- 1/4 cup fresh orange juice (from about 1 small orange)
- 2 Tvs. Dijon mustard
- 2 tsp. light brown sugar
- 4 Tbs. unsalted butter
- 1 medium red onion (8 to 10 oz.), very thinly sliced
- 1 tsp. kosher salt; more to taste
- Freshly ground black pepper
Smoky Indoor Ribs
By Patlynn
Just because winter rolls around, it doesn’t mean that our cravings for barbecue stop
- Use liquid smoke that contains no salt or additional flavorings.
- Ribs
- 2 tablespoons instant espresso powder
- 2 tablespoons liquid smoke
- 1 tablespoon salt
- 2 (2 1/2- to 3-pound) racks pork spareribs, preferably St. Louis cut trimmed and membrane removed
- Barbecue Sauce1 tablespoon vegetable oil
- 1 onion, chopped fine
- Salt and pepper
- 1 tablespoon smoked paprika
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup cider vinegar
- 3/4 cup dark corn syrup
- 3/4 cup ketchup
- 1/2 cup molasses
- 2 tablespoons brown mustard
- 1 tablespoon hot sauce
- 1 tablespoon instant espresso powder
- 1/2 teaspoon liquid smoke
Baked Polenta With Cheese and Okra
By Patlynn
polenta
- 4 cups water, divided
- 6 small fresh okra pods
- 1 cup uncooked quick-cooking grits
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1/4 cup butter or margarine, cut into pieces
- 1 (8-ounce) block sharp Cheddar cheese, cubed
Warm-and-Spicy Salsa
By Patlynn
salsa
- 1 cup white vinegar
- 1 large onion, diced
- 2 celery ribs, diced
- 3 garlic cloves, finely chopped
- 3 (10 ounce) cans diced tomatoes and green chiles, undrained
- 1 (15-ounce) can crushed tomatoes, undrained
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/3 cup chopped fresh cilantro
Seven Layer Taco Dip
By Patlynn
1.In a medium bowl, blend the taco seasoning mix and refried beans
- 1 (1 ounce) package taco seasoning mix
- 1 (16 ounce) can refried beans
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) container sour cream
- 1 (16 ounce) jar salsa
- 1 large tomato, chopped
- 1 green bell pepper, chopped
- 1 bunch chopped green onions
- 1 small head iceberg lettuce, shredded
- 1 (6 ounce) can sliced black olives, drained
- 2 cups shredded Cheddar cheese
Fried Potatoes
By Patlynn
Potatoes
- 2 1/2 pounds (about 7 medium) red potatoes peeled
- 2 Tbls vegetable oil
- 1 Tbls unsalted butter
- 1 Tsp black pepper
- 2 tbls fresh chives
- For a Lyonnaise add chopped onions as you fry the potatoes!
Cranberry Vinaigrette
By Patlynn
salad dressing
- 1/2 cup fresh or frozen cranberries, thawed
- 2/3 cup fresh tangerine juice (about 3 tangerines)
- 1/3 cup tarragon vinegar
- 2 tablespoons Dijon mustard
- 2 shallots, quartered
- 1/2 teaspoon pepper
- 1/2 cup olive oil
Chutney Dressing
By Patlynn
dressing
- 1 (9 ounce) jar mango chutney
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
Portugese Cucumber Salad
By Patlynn
1. Combine the diced cucmumber and salt in a medium bowl, and let stand 30 minutes
- 2 cups diced seeded cucumber
- 1/2 tso salt
- 2 red bell peppers
- 4 plum tomatoes cut in half lengthwise
- 21/2 tbls red wine vinegar
- 2 tbls minced fresh cilantro
- 1 tbls extra virgin olive oil
- 1/4 tsp black pepper
- 2 garlic cloves minced