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ClaudiaJan's profile page

Recipes

SLOW-COOKER FUDGE

SLOW-COOKER FUDGE

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Melt butter and cheese in slow-cooker on Low, stirring to mix well

  • 2 1-pound packages confectioners' sugar
  • 1/2 cup baking cocoa
  • 2 cups chopped pecans
  • 1 cup butter
  • 8 ounces Velveeta cheese, chopped
  • 1 1/2 teaspoons vanilla extract
0/5 (0 Votes)

Chipotle Barbeque Sauce

Chipotle Barbeque Sauce

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1 (28-ounce) can crushed tomatoes 3/4 cup molasses 1 small onion, peeled and chopped (about cup) 1/4 cup...

  • 1 (28-ounce) can crushed tomatoes
  • 3/4 cup molasses
  • 1 small onion, peeled and chopped (about
  • cup)
  • 1/4 cup dry sherry or orange juice 1 tablespoon Worcestershire sauce 1 to 2 tablespoons chipotle chiles in adobo
  • sauce (see Note)
  • 1 clove garlic, peeled and crushed
  • 1 teaspoon ground allspice Salt and freshly ground black pepper
0/5 (0 Votes)

Almond Toffee Bars

Almond Toffee Bars

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Almond Toffee Bars 1 1/2 Cups Unsifted Flour -- Unsifted 1/2 Cup Sugar -- Confecti...

  • Almond Toffee Bars
0/5 (0 Votes)

Three Bean Ribollita, Pressure Cooker Variation

Three Bean Ribollita, Pressure Cooker Variation

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Sort through the beans for stones or dirt, and rinse under cold running water before you begin

  • 3 ounces dried cannellini beans (1/2 cup)
  • 3 ounces dried great northern beans (1/2 cup)
  • 3 ounces dried pinto beans (1/2 cup)
  • 8 1/2 cups water
  • 4 ounces bacon, cut into 1/2-inch dice
  • 1 onion, cut into 1/2-inch dice
  • 2 cloves garlic, minced
  • 4 carrots, cut into 1/2-inch dice
  • 2 ribs celery, strings removed, cut into 1/2-inch dice
  • 1/2 savoy cabbage (about 12 ounces), thinly sliced
  • 5 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 teaspoons chopped fresh rosemary
  • Coarse salt and freshly ground pepper
  • 6 half-inch-thick slices day-old country-style bread, torn into small pieces
  • Freshly grated Parmesan cheese, optional
0/5 (0 Votes)

Green Beans with Mustard

Green Beans with Mustard

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To make about 1 1/2 pints of Roman mustard combine the mustard seed, vinegar and grape juice, and mix in the salt a...

  • 12 ounces brown mustard seed
  • 8 fluid ounces red wine vinegar
  • 12 fluid ounces unsweetened red grape juice
  • 1 tablespoon salt
  • 2 teaspoons cumin seeds, freshly ground
  • 2 ounces flaked almonds
  • 3 ounces pine nuts
  • 1 pound green beans
  • 2 tablespoons mustard oil
  • 1/2 small fresh green chilie, seeded and finely chopped
  • 1 large clove garlic, crushed
  • 1 teaspoon Roman mustard
  • Salt (preferably Maiden salt)
  • 1/2 teaspoon ground mustard seed
  • 1/2 teaspoon cumin seed
0/5 (0 Votes)

Salmon Baked in Foil

Salmon Baked in Foil

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Preheat the oven to 400 degrees F

  • 4 (5 ounces each) salmon fillets
  • 2 teaspoons olive oil plus 2 tablespoons
  • Salt and freshly ground black pepper
  • 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
  • 2 chopped shallots
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
4/5 (1 Votes)

Vi's Garlic Dill Pickles

Vi's Garlic Dill Pickles

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Directions 1. Wash, rinse, and sterilizle six 1-quart canning jars

  • 12 large sprigs fresh dill
  • 6 garlic cloves, peeled
  • 6 pounds small cucumbers, no more than 1 inch in diameter
  • 3 cups cider vinegar
  • 3/4 cup sugar
  • 3/4 cup pickling salt
0/5 (0 Votes)

Slow-Cooked Barbecue Beef

Slow-Cooked Barbecue Beef

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Place all ingredients in a slow-cooker and cook on low until meat is tender enough to shred, 6 to 8 hours

  • 1 beef chuck roast (about 3 pounds)
  • 1 can (14.5 ounces) petite diced tomatoes
  • 1 can (14 ounces) chicken broth
  • 3 canned chipotle chilies in adobo, minced
  • (optional)
  • 2 Tbs. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. oregano
  • 3 large garlic cloves, minced
  • 1 1/2 cups your favorite sweet barbecue sauce
0/5 (0 Votes)

Wisconsin Tuna Cake with Lemon Dill Sauce

Wisconsin Tuna Cake with Lemon Dill Sauce

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Combine Tuna, bread crumbs, onion, egg, milk and lemon peel

  • 2 cans (5 oz.) tuna, drained and flaked
  • 3/4 cup seasoned breadcrumbs
  • 1/4 cup diced green onions
  • 2 tab. diced piminentos, drained
  • 1 large egg, beaten
  • 1/2 cup low fat milk
  • 1/4 tsp. lemon peel, grated
  • 2 tab. vegetable oil
  • Lemon Dill Sauce
  • 1/4 cup chicken broth
  • 1 tab. lemon juice
  • 1/4 tsp. dill weed
0/5 (0 Votes)

Mushroom Ragù Rigatoni

Mushroom Ragù Rigatoni

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Yields: About 6 cups, enough for 3 pounds pasta, freeze 4 cups and use 2 cups to dress one pound of rigatoni Prepa...

  • 1/2 ounce dried porcini mushrooms (about 1/2 cup loosely packed pieces), soaked in 1 1/2 cups warm water for a few minutes, until reconstituted
  • 2 1/2 pounds small, firm, fresh mixed mushrooms
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary, a tender stem about 4 inches long
  • 1 sprig fresh sage with 4 big leaves or more smaller ones
  • 1/4 cup extra-virgin olive oil
  • 4 tablespoons butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 cup finely chopped shallots
  • 1/2 teaspoon salt, plus more to taste, divided
  • 6 tablespoons tomato paste
  • 1 cup dry Marsala
  • 4 cups hot chicken or vegetable stock, divided
  • Freshly ground black pepper
  • 1 pound Lidia’s Rigatoni
  • 1/2 cup grated Grana Padano
0/5 (0 Votes)