ClaudiaJan's profile page
Recipes
Cacio e Pepe with Lemon
By ClaudiaJan
Directions 1. Step 1 Bring a large pot of generously salted water to a boil
- Ingredients
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- Coarse salt
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- 8 ounces thick spaghetti or bucatini
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- 1/2 stick unsalted butter, cut into 4 pieces, softened
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- 3 ounces Grana Padano cheese, grated (1 cup)
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- 2 teaspoons freshly cracked pepper (use a mortar and pestle or the coarsest setting on a grinder), plus more for garnish
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- 3/4 ounce Pecorino Romano cheese, grated (1/4 cup)
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- 1 small lemon (preferably Meyer)
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- High-quality extra-virgin olive oil, for drizzling
Bacon Bean Bake
By ClaudiaJan
Combine beans, onion, catsup, mustard, horseradish and Worcestershire sauce
- Seven lb. Can Pork and beans (1)
- cup. Minsed onion (1 tab.)
- 1 cup catsup (1/4 cup)
- cup prepared mustard (2 tsp.)
- Five tab. Prepared horseradish (2 tsp.)
- 2 Tab. Worcestershire (1 tsp)
- 2 cups brown sugar (1/3 cup)
- 15 slices bacon, crisply cooked (8)
- Six oranges, peeled and sliced in rings (1)
- Six tab. Butter or Marg., melted (1)
WHAT'S FOR DINNER - HAM & RICE FRITTATA
By ClaudiaJan
1. Bring 2 cups water to boil in a large skillet
- 1 box (8 ounces) rice primavera mix (with
- spring vegetables, Cheddar and season
- ing packet)
- 2 cups (10 ounces) frozen green peas
- 7 large eggs, beaten with a fork
- 8 ounces ham, diced (2 cups)
Steamed Spinach
By ClaudiaJan
Directions To steam, leave water clinging to the leaves
- After a speedy steam, drizzle olive oil and a squeeze of lemon juice over the tender leafy greens
- Ingredients
- Serves 6
- 2 1/2 pounds fresh spinach, washed, water still clinging to the leaves
Slaw and Order
By ClaudiaJan
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove
- 1 (12-ounce) bag dry broccoli cole slaw (4 cups)
- 1 cup low-fat creamy tomato soup or canned crushed tomatoes
- 1 teaspoon chopped garlic, or more to taste
- Dash onion powder, or more to taste
- Salt and freshly ground black pepper
- Dash crushed red pepper, or more to taste
- 3 tablespoons reduced-fat Parmesan-style grated topping
Chicken and Egg Soup with Pastina
By ClaudiaJan
Recipe courtesy Food Network Magazine
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- Kosher salt and freshly ground pepper
- 1/2 (2 1/2-to-3-pound) rotisserie chicken (on the bone)
- 2 cups low-sodium chicken broth
- 2 lemons
- 1/2 cup pastina (small pasta)
- 2 large eggs plus 2 egg yolks
- 2 cups baby spinach or other baby greens
- 1/4 cup chopped fresh dill
- Crumbled feta cheese, for garnish (optional)
Egg Fu Young/Rice A Roni
By ClaudiaJan
Prepare 1 pkg. Fried rice a roni according to pkg
Cheese Enchiladas
By ClaudiaJan
Enchiladas are made in both Mexico and the States, but their similarity stops at their name and the fact that they�...
- Chile Gravy (see Game Plan note)
- 3 cups shredded extra-sharp cheddar cheese (about 10 ounces)
- 3 cups shredded Monterey Jack cheese (about 10 ounces)
- 1 cup vegetable oil
- 24 (6-inch) corn tortillas
- 1 cup finely chopped white onion (about 1/2 medium onion)
Tuscan Soup with Tortellini
By ClaudiaJan
Recipe courtesy Sandra Lee 2009
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 2 teaspoons chopped garlic
- 1/2 teaspoon red pepper flakes
- 1 (14.5-ounce) can less sodium beef broth
- 3 cups water
- 1 (14.5-ounce) can diced tomatoes
- 1 (16-ounce) bag frozen Italian vegetable blend
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 tablespoon Italian seasoning
- Salt and freshly ground black pepper
- 1 (16-ounce) bag frozen cheese tortellini
Texas Trash Warm Bean Dip
By ClaudiaJan
DIRECTIONS: Preheat oven to 350 degrees
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 2 cans (16 ounces, each) re-fried beans
- 1 packet taco seasoning
- 2 cups cheddar cheese, shredded
- 2 cups Monterrey jack cheese, shredded