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Recipes
Sweet and Sour Sauce
By Patlynn
White wine vinegar and soy sauce provided a nice sour contrast to sweet jelly without overpowering any of the other...
- 3/4 cup apple jelly, apricot jelly, or hot pepper jelly
- 1 tablespoon white vinegar
- 1/2 teaspoon soy sauce
- 1/8 teaspoon garlic powder
- Pinch ground ginger
- Pinch cayenne pepper
- Salt and pepper
Chantilly Potatoes
By Patlynn
We found starchy russet potatoes produced stiff Chantilly Potatoes, which just weren’t right for this dish
- If you don't have a ricer, mash the potatoes in step 1. This recipe can be doubled and assembled in a broiler-safe 13 by 9-inch baking dish.
- Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
- Salt and pepper
- 1 1/4 cups heavy cream, chilled
- 1 1/2 cups (about 3 ounces) grated Gruyére or Parmesan cheese
Louella's Cornbread
By Patlynn
Cornbread
- 1/2 cups of bacon drippings
- 1/2 cup of self rising flour
- 1 1/2 cups self-rising cornbread
- 1 Tbls granulated sugar
- 1/2 tsp baking soda
- 2 large eggs beaten
- 1 1/2 cups buttermill
Sweet Potato & Leek Gratin
By Patlynn
potatos
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 6 oz. pancetta, cut in 1/4 inch dice
- 2 large leeks (1 lb, total) trimmed, halved lengthwise, rinsed well, and sliced crosswise 1/4 inch thick
- 1/4 cup minced garlic
- 2 cups heavy cream
- 3 Tbs. fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 medium sweet potatoe (1 lb. total), peeled
- 3 medium russet potatoes (1 1/4 lb. total), peeled
Oven BBQ Ribs II
By Patlynn
Pork/Ribs
- Ingredients
- 2 cups sliced onions
- 2 cups ketchup
- 2 cups water
- 4 teaspoons salt
- 1/4 cup Worcestershire sauce
- 1/2 cup white vinegar
- 1/2 cup dark brown sugar
- 4 teaspoons dry mustard
- 4 pounds pork spareribs
Skillet Carbonara Casserole
By Patlynn
We quickly discovered that the eggs in our Skillet Carbonara Casserole recipe curdled if they were cooked too long
- Carbonara is defined in no small part by the peppery, sheep’s milk bite of Pecorino Romano, so don’t settle for preshredded cheese. Buy a 3-ounce wedge of Pecorino from the deli department and grate it yourself.
- 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
Spicy Bean Salsa
By Patlynn
salsa
- 1 (15 ounce) can black-eyed peas
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 (4 ounce) can diced jalapeno peppers
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 cup Italian-style salad dressing
- 1/2 teaspoon garlic salt
Italian Wedding Soup I
By Patlynn
soup
- 1/2 pound extra-lean ground beef
- 1 egg, lightly beaten
- 2 tablespoons dry bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 5 3/4 cups chicken broth
- 2 cups thinly sliced escarole
- 1 cup uncooked orzo pasta
- 1/3 cup finely chopped carrot
Creamy Chicken Casserole
By Patlynn
casserole
- 1 (3 1/2 pound) broiler-fryer
- 1 quart water
- 1 teaspoon olive oil
- 1 pound skinned and boned chicken breasts, cut into bite-size pieces
- 1 (16-ounce) jar chunky salsa, divided
- 3 cups (12 ounces) shredded Monterey Jack cheese, divided
- 1 (15-ounce) container ricotta cheese
- 1 (4.5 ounce) can chopped green chiles
- 1 large egg
- 1/3 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1 (10.5 ounce) package flour tortillas
- Sour cream
Fluff Dip For Fruit
By Patlynn
sauce
- 2 (3 ounce) packages instant vanilla pudding mix
- 1 cup milk
- 1/2 cup amaretto liqueur
- 1 (16 ounce) container frozen whipped topping, thawed