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Recipes
Rhubarb Pie
By ClaudiaJan
Directions Place the pie dough on a floured piece of parchment paper
- Pie Dough, or your favorite prepared crust (and skip steps 1 and 2)
- All-purpose flour, for dusting
- 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
- 1 cup sugar
- 2 tablespoons cornstarch
- Pinch of salt
- Crumble Topping
Awesome Slow Cooker Pot Roast
By ClaudiaJan
Directions In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water
- Ingredients
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
BODACIOUS BISCUIT'S & BEANS
By ClaudiaJan
In a large mixing bowl gently combine the beans, mandarin orange slices, raisins, apple, cane syrup,...
- 3 cans Bushs original baked beans
- 1 can Bushs pinto beans, drained
- 1 lg. can mandarin orange segments, undrained
- 1 cup golden raisins
- 1 Pippin apple, minced
- 1/2 cup cane syrup (or molasses)
- 1/2 cup Sprite
- 1 small onion, minced
- 2 tablespoons yellow mustard
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/2 cup ketchup
- 2 tablespoons orange juice
Chipotle Cream
By ClaudiaJan
Directions In a small bowl, stir together reduced-fat sour cream, adobo sauce, and milk; season with coarse salt a...
- 1/2 cup reduced-fat sour cream
- 1 to 1 1/2 tablespoons adobo sauce (without chipotles)
- 2 to 3 tablespoons milk
- Coarse salt and ground pepper
Slow-Cooker Pork With Noodles
By ClaudiaJan
Recipe courtesy Food Network Magazine
- 3 cups low-sodium chicken broth
- 1/4 cup soy sauce
- 1/4 cup Chinese rice wine or dry sherry
- 3 tablespoons packed light brown sugar
- 4 cloves garlic, smashed
- 1 2-inch piece ginger, peeled and sliced
- 2 pieces star anise
- Kosher salt
- 3 pounds boneless pork shoulder
- 1 head bok choy, roughly chopped
- 3 1/2 ounces dried rice vermicelli noodles
- 1/2 cup chopped fresh cilantro
KFC Cole Slaw
By ClaudiaJan
Combine cabbage and carrots in a large salad bowl
- 8 cups shredded cabbage
- 1/4 cup carrot, shredded
- 1/3 cup sugar
- 1/2 teas. salt
- 1/8 teas. pepper
- 1/4 cup milk
- 1/2 cup mayonaise
- 1/4 cup buttermilk
- 1 1/2 tbls. white vinegar
- 2 1/2 tbls. lemon juice
Italian Cresent Casserole
By ClaudiaJan
In 10-inch skillet, mix beef and pasta sauce
- INGREDIENTS
- 1 lb ground beef, cooked, drained
- 1 cup basil and garlic tomato pasta sauce (from 16-oz jar)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 1/2 cups shredded Italian cheese blend (6 oz)1/4 teaspoon dried basil leaves
Tomato Pie from Paul Dean
By ClaudiaJan
Preheat oven to 350 degrees F
- 4 tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup chopped green onion
- 1 (9-inch) prebaked deep dish pie shell
- 1 cup grated mozzarella
- 1 cup grated cheddar
- 1 cup mayonnaise
- Salt and pepper
Minestrone
By ClaudiaJan
1. Soak cannelloni beans overnight in enough cold water to cover
- 8 ounces dried cannelloni beans
- Fine sea salt
- 2 medium red onions, 1 quartered with roots attached and 1 roughly chopped
- 3 tablespoons extra-virgin olive oil, plus more for serving (optional)
- 3 medium Yukon gold potatoes
- 3 tablespoons tomato paste
- 2 celery stalks, cut crosswise into 1/4-inch slices
- 2 large carrots, cut into 1/4-inch rounds
- 1 two-pound Savoy cabbage, cored and coarsely chopped
- 1 cup defrosted frozen peas or blanched fresh peas
Peanut Butter Filled Cup Cakes
By ClaudiaJan
Directions Preheat oven to 350 degrees
- Cooking spray
- 3/4 cup unsweetened cocoa powder, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon fine salt
- 2 large eggs
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1 1/2 cups marshmallow creme
- Confectioners' sugar, for dusting