Patti’s La Belle hot and spicy potato salad
A nice Patti LaBelle recipe to try
INGREDIENTS
• 20 red potatoes, boiled and chopped
• 12 hard-boiled eggs, chopped
• 1 bunch celery, chopped
• 2 green bell peppers, finely chopped
• 4 Tablespoons of Labelle #1 Diced Fine Jalapenos
• 4 Tablespoons of Labelle #2 Sweet Jalapeño Relish
• 2 Tablespoons of yellow mustard
• 2/3 cup of mayonnaise
• Large white onion, chopped
• Celery seed
• Black pepper to taste
• Seasoning salt to taste
INSTRUCTIONS
Place boiled and chopped potatoes, chopped hard-boiled eggs and chopped celery in a large mixing bowl. Then add the chopped white onion, green peppers and celery.
Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, diced fine jalapeños, and sweet jalapeño relish, being careful not to smash the potatoes.
Season well with seasoning salt and pepper to taste. Transfer to a large serving bowl. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours. The Patti LaBelle recipe is ready to serve....enjoy it !
wicked-peach-cobbler-patti-labelles
Cabbage, carrot and potato skillet
Cabbage, carrot and potato skillet
A great Patti LaBelle recipe to try !
INGREDIENTS
• 1 medium head green cabbage
• 3 tbsp butter
• 1 medium onion, chopped
• 2 medium carrots cut into 1/2 –inch dice
• 1 large red bell pepper, seeded and cut into 1/2-inch dice
• 2 large russet or Idaho potatoes, peeled and cut into 1-inch cubes
• 2 cups water
• Seasoned salt and crushed red pepper flakes
• 2 tbsp chopped fresh cilantro or parsley, optional
INSTRUCTIONS
Cut the cabbage into quarters. Cut off and discard the hard core from each wedge. Slice the cabbage into ½-inch-wide strips. Set aside.
In a deep 12-inch skillet, melt the butter over medium heat. Add the onion, carrots and bell pepper. Cook, stirring often, until softened, about 5 minutes. Stir in the cabbage and potatoes.
Add water and season with salt and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low and cover.
Cook until the potatoes are tender and most of the liquid has evaporated, about 20 minutes.
Transfer to a serving dish and sprinkle with the cilantro, if desired. The Patti La Belle recipe of cabbage carrot and potato skillet is ready to serve...!
Over-Rainbow-Macaroni-and-cheese
A great Patti LaBelle recipe to try !
INGREDIENTS
• 1 medium head green cabbage
• 3 tbsp butter
• 1 medium onion, chopped
• 2 medium carrots cut into 1/2 –inch dice
• 1 large red bell pepper, seeded and cut into 1/2-inch dice
• 2 large russet or Idaho potatoes, peeled and cut into 1-inch cubes
• 2 cups water
• Seasoned salt and crushed red pepper flakes
• 2 tbsp chopped fresh cilantro or parsley, optional
INSTRUCTIONS
Cut the cabbage into quarters. Cut off and discard the hard core from each wedge. Slice the cabbage into ½-inch-wide strips. Set aside.
In a deep 12-inch skillet, melt the butter over medium heat. Add the onion, carrots and bell pepper. Cook, stirring often, until softened, about 5 minutes. Stir in the cabbage and potatoes.
Add water and season with salt and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low and cover.
Cook until the potatoes are tender and most of the liquid has evaporated, about 20 minutes.
Transfer to a serving dish and sprinkle with the cilantro, if desired. The Patti La Belle recipe of cabbage carrot and potato skillet is ready to serve...!
Over-Rainbow-Macaroni-and-cheese
Over-the-Rainbow Macaroni and Cheese
Over-the-Rainbow Macaroni and Cheese
Ingredients:
* 1 tablespoon vegetable oil
* 1 pound elbow macaroni
* 8 tablespoons (1 stick) plus 1 tablespoon butter
* 1/2 cup (2 ounces) shredded Muenster cheese
* 1/2 cup (2 ounces) shredded mild Cheddar cheese
* 1/2 cup (2 ounces) shredded sharp Cheddar cheese
* 1/2 cup (2 ounces) shredded Monterey Jack
* 2 cups half-and-half
* 1 cup (8 ounces) Velveeta , cut into small cubes
* 2 large eggs , lightly beaten
* 1/4 teaspoon seasoned salt
* 1/8 teaspoon freshly ground black pepper
INSTRUCTIONS
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. The Patti La Belle recipe of macaroni is ready to serve hot. Enjoy it !
patti-labelles-mac-and-cheese-recipe.
Ingredients:
* 1 tablespoon vegetable oil
* 1 pound elbow macaroni
* 8 tablespoons (1 stick) plus 1 tablespoon butter
* 1/2 cup (2 ounces) shredded Muenster cheese
* 1/2 cup (2 ounces) shredded mild Cheddar cheese
* 1/2 cup (2 ounces) shredded sharp Cheddar cheese
* 1/2 cup (2 ounces) shredded Monterey Jack
* 2 cups half-and-half
* 1 cup (8 ounces) Velveeta , cut into small cubes
* 2 large eggs , lightly beaten
* 1/4 teaspoon seasoned salt
* 1/8 teaspoon freshly ground black pepper
INSTRUCTIONS
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. The Patti La Belle recipe of macaroni is ready to serve hot. Enjoy it !
patti-labelles-mac-and-cheese-recipe.
Patti LaBelle's Mac and Cheese Recipe
Patti LaBelle's Mac and Cheese Recipe
Ingredients:
INSTRUCTIONS:
Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook.
Drain well and return to the pot.
In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole.
Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.
Bake until it is bubbling around the edges, about 35 minutes. The Patti La Belle recipe is ready to serve hot.....enjoy it !
over-rainbow-macaroni-and-cheese.
Ingredients:
- 1 tablespoon vegetable oil
- 1 pound elbow macaroni
- 1/2 cup butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
- 1 tablespoon
- 1/2 cup shredded Muenster cheese
- 1/2 cup shredded mild Cheddar cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 cups half & half
- 1 cup Velveeta, cut into small cubes
- 2 large eggs, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
INSTRUCTIONS:
Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook.
Drain well and return to the pot.
In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole.
Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.
Bake until it is bubbling around the edges, about 35 minutes. The Patti La Belle recipe is ready to serve hot.....enjoy it !
over-rainbow-macaroni-and-cheese.
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