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Recipes
Italian Flag Pasta Salad with Salami
By PATPAT
Cook pasta according to package directions to al dente stage
- 12 oz Rainbow Rotelle Pasta
- 8 oz Black Olives, Wedged
- 8 oz Gallo Dry Salami, Julienne in 1" pcs
- 1 Large Red Bell Pepper, Chopped
- 8 oz Marinated Artichoke Hearts, Chopped
- 1 Large Zucchini, Julienne in 1" pieces
- 1 Medium Red Onion, Chopped
- 1 C Broccoli, Bite size pieces
- 1/2 pt. Cherry Tomatoes, Quartered
- 8 oz Chedder Cheese, Cubed
- 8 oz Monterey Jack Cheese, Cubed
- 1/4 C Italian Parsley, Chopped
- 1/4 C Olive Oil
- 1/3 C Dijon Mustard
- 1/3 C Red Wine Vinegar
- Salt
- Pepper
Antipasto Salad
By PATPAT
Combine oil, vinegar, mustard, basil, salt and pepper in a small bowl; whisk to blend and set aside
- 1/4 C Extra Virgin Olive Oil
- 1/4 C Balsamic Vinegar
- 1 tsp Dijon Mustard
- 1 tsp Basil
- Salt & Pepper to taste
- 1 6oz Bag Italian Blend Salad
- 2 Medium Tomatoes, cut into wedges
- 1/2 Small Red Onion, peeled and thinly sliced
- 1/2 C Sliced Strips Gallo Salame
- 1/2 C Small Chunks Mozzarella Cheese
- 1/4 C Sliced Olives
- 1/4 C Sliced Pepperoncini
Zucchini Pie
By PATPAT
Peel and seed zucchini, cut into slices
- 8 C Zucchini, sliced 1/4 inch
- 1 1/4 C Sugar
- 2 T Flour
- 1 1/2 tsp Cinnamon
- 1 1/2 tsp Cream of Tartar
- Dash of Salt
- Dash of Nutmeg
- 2 T Lemon Juice
- 2 9 in Pie Crusts
Fire and Ice Salsa
By PATPAT
Combine ingredients, mix well and cover
- 3 C Tomatoes or Watermelon
- 1/2 C Green Peppers, chopped
- 2 T Lime Juice
- 1 T Cilantro, chopped
- 1 T Green Onions, chopped
- 2 T Jalapeno Peppers, chopped
Hearty Linguica & Potato Burritos
By PATPAT
Cook linguica and potatoes in a large skillet over medium heat for 10 minutes to brown; remove from skillet and kee...
- 1/2 of 1(13 oz) Pckg Linguica, Diced
- 2 C Potatoes, Diced
- 12 Eggs, Beaten
- 3 Green Onions, Sliced
- Salt
- Pepper
- 1 1/2 C Shredded Cheese
- 6 Flour Tortillas, Burrito size, Warmed
- Salsa
Linguine with White Clam Sauce
By PATPAT
Heat oil in a heavy skillet; add parsley, garlic, and onion
- 2 T Olive Oil
- 2 T Fresh Parsley, Chopped
- 1 Large Clove Garlic, Minced
- 1/2 tsp Red Pepper Flakes
- 3/4 C Dry White Wine
- 1/2 C Onions, Chopped
- 1/2 tsp Salt
- Dash Pepper
- 1 10 3/4oz Can Minced Clams, undrained
- 8 oz Linguine, Cooked & Drained
Ultimate Mashed Potatoes
By PATPAT
Heat broth and potatoes in a 3 quart saucepan over medium-high heat to a boil
- 3 1/2 C Chicken Broth
- 5 Large Potatoes, Peeled and Cut 1" Pieces
- 3 Slices Bacon
- 1/2 C Light Cream
- 2 T Butter
- Pepper
- 1/2 C Sour Cream
- 1/4 C Chopped Fresh Chives
Beef and Vegetable Stew
By PATPAT
Season meat while browning in large pot on stove
- 2 Lb Beef Stew Meat
- Salt
- Pepper
- Garlic Salt
- Greek Seasoning
- 1 C Baby Carrots
- 1 8oz Jar Pearl Onions
- 12 Small Red Potatoes, quartered
- 2 Boxes of Beef Broth
Chocolate Chip - Oatmeal Cookies
By PATPAT
Preheat oven to 375 degrees
- 2 C Sugar
- 2 C Shortening
- 2 C Brown Sugar
- 4 Eggs
- 3 C Flour
- 4 C Oatmeal
- 2 tsp Salt
- 2 tsp Baking Soda
- 2 tsp Vanilla
- 1 Bag Nestle Chocolate Chips
Apple Pie
By PATPAT
In large mixing bowl combine sugar, flour, cinnamon, and allspice
- 6 C Thinly Sliced Peeled Cooking Apples
- 3 T Flour
- 3/4 C Sugar
- 1/2 tsp Cinnamon
- 1/8 tsb Ground Allspice