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Recipes
Strawberry-Rhubarb Slab Pie
By ClaudiaJan
Directions Make crust: In a food processor, pulse flour, granulated sugar, and salt until combined
- 5 2 1 2 1/2-inch 1 flour (spooned and leveled), plus more for rolling 2 tablespoons granulated sugar 1 teaspoon fine salt 2 cups (4 sticks) cold unsalted butter, cut into 1/2-inch pieces 1 cup ice water
- 5 5 5 cups all-purpose flour (spooned and leveled), plus more for rolling
- 2 2 2 tablespoons granulated sugar
- 1 1 1 teaspoon fine salt
- 2 2 1/2-inch cups (4 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1 1 1 cup ice water
- 2 2 2 pounds strawberries, hulled and halved (6 cups)
- 2 2 3/4-inch pounds rhubarb, cut into 3/4-inch pieces (6 cups)
- 3/4 3/4 3/4 cup granulated sugar
- 1/3 1/3 1/3 cup packed light-brown sugar
- 1/3 1/3 1/3 cup quick-cooking tapioca
- 1 1/2 1 1/2 2 packed teaspoons grated orange zest, plus 2 tablespoons orange juice
- 2 2 2 large egg yolks, lightly beaten with 2 teaspoons water
- 1/3 to 1/2 1/3 to 1/2 1/2 cup sanding sugar (optional)
GREEN RICE
By ClaudiaJan
Saute onion and garlic in butter in skillet over low heat for 4 minutes
- 2 tablespoons finely chopped onion
- 1/4 teaspoon minced garlic
- 2 tablespoons butter
- 1/2 cup shredded Cheddar cheese
- 2 cups cooked rice
- 1/2 cup finely chopped parsley
- 2 eggs
- 11/4 cups milk
- 1 teaspoon salt
Butterscotch Crunchers
By ClaudiaJan
Put parchment or wax paper on baking sheet
- Makes 36 bars
- 1 3 oz can chow mein noodles
- 1 cup puffed wheat cereal
- 1/2 cup tiny marshmallows
- 1/2 cup peanuts
- 1/2 cup raisins
- 1/2 cup peanut butter
- 1 6oz pkg. Butterscotch pieces (1 cup)
Grilled Mexican Pizza
By ClaudiaJan
Prep time: 15 minutes Grilling time: 8 minutes 1
- 1 packaged 12-inch pizza thin crust (such as Boboli)
- 1 avocado, peeled and sliced
- 1 tablespoon vegetable oil
- 1 tablespoon fresh lime juice
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 large tomatoes, sliced
- 1 1/2 cups shredded pepper-jack cheese
- 6 slices bacon, cooked and crumbled
- 1/3 cup sliced green onions
Cheesy Spinach Soup
By ClaudiaJan
Make It! Melt margarine in medium saucepan on medium heat
- What You Need
- 1 Tbsp. soft reduced calorie margarine
- 1/4 cup chopped onions
- 2 cups fat-free milk
- 1/2 lb. (8 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
- 1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
- 1/8 tsp. ground nutmeg
- dash pepper
Cooking with Dry Beans
By ClaudiaJan
Cooking Soaked Beans For 1 pound of beans, bring 6 cups of water to a boil
- Overnight Method
- to beans, removing stones and bad beans. Rinse them and cover with cold water. Let them stand overnight or about eight hours. Drain, then cook according to your recipe.
- Quick Soak Method
Pie Dough Tarts (Left Over Dough)
By ClaudiaJan
For Mason You can use your pie crust that is leftover from making your pies
- 1 pie crust, rolled out - I use store bought, two in a carton pie dough!
- Sugar
- Cinnamon
- Butter
Avocado and Raita Toast With Boiled Egg
By ClaudiaJan
Directions Combine the yogurt, cucumber, lemon juice, and a pinch each of salt and pepper in a small bowl
- INGREDIENTS
- 1/3 cup, low-fat plain yogurt
- 1/2 Persian cucumber, chopped
- 2 teapoons fresh lemon juice
- Kosher salt and black pepper
- 2 slices 100 percent whole-grain bread, toasted
- 1 small avocado, sliced
- 1 tablespoon chopped fresh mint
- 2 boiled eggs, for serving
Spiced Chicken Tenders with Dipping Sauces
By ClaudiaJan
Recipe courtesy Sandra Lee
- Vegetable oil, for frying
- 1/2 cup all- purpose flour
- 1/2 packet southwest steak marinade mix
- Freshly ground black pepper
- 3 cups corn bran cereal
- 1 egg, lightly beaten
- 1/2 cup buttermilk
- 1 pound chicken breast tenders
- 1 cup ketchup
- 1 1/2 cups honey
- Dash Worcestershire sauce
- 1 cup yellow mustard
Ecuadorian Spicy Onion And Tamarillo Salsa With Yuca Fingers
By ClaudiaJan
Ecuadorian highlanders make table sauces and cebiches with the yellow tamarillo, an Andean fruit they call tomate...
- 4 4 1 fresh or frozen tamarillos (about 1 pound), preferably yellow
- 1 1 1/4 to 1/2 onion (12 ounces), halved and cut lengthwise into 1/4 to 1/2 inch slices
- 1 1 1 tablespoon salt
- 2-3 1/2 2-3 large limes (about 1/2 cup)
- 2 2 2 tablespoons vegetable oil, preferably extra-virgin olive oil
- 2 2 2 Ecuadorian hot peppers, or serrano or cayenne peppers, seeded, deveined and finely chopped
- 1/2 1/2 1/2 cup finely chopped cilantro
- to to taste
- Yuca Fingers With Cilantro Sauce Presilla
- 6-8 6-8
- 3 3 5-inch 2 fresh yuca, peeled and cut into 5-inch chunks, or 2 pounds frozen yuca
- Corn oil or light olive oil for deep-frying
- Salt
- 3 4-quart to 30 3 quarts of water with salt in a 4-quart saucepan. Reduce heat to medium and cook at a gentle boil until soft but not falling apart, about 30 minutes. Drain in a colander and let cool.
- Creamy Cilantro Sauce Presilla
- 2 2 cups
- 2 2 2 cups mayonnaise
- 4 4 4 garlic cloves, peeled
- 1/2 1/2 1/2 cup well-packed cilantro leaves, washed and dried
- 1 1 1 serrano or jalapeno pepper, seeded, deveined and coarsely chopped
- 1 1 1 teaspoon ground cumin
- 1/3 1/3 1/3 teaspoon ground allspice
- 1/2 1/2 1/2 teaspoon dried oregano
- 1 2 1 lime (about 2 tablespoons)
- to to taste