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Recipes
Meat Loaf
By ClaudiaJan
2010, Ina Garten, All Rights Reserved
- 1 tablespoon good olive oil
- 3 cups chopped yellow onions (3 onions)
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup canned chicken stock or broth
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck (81 percent lean)
- 1/2 cup plain dry bread crumbs (recommended: Progresso)
- 2 extra-large eggs, beaten
- 1/2 cup ketchup (recommended: Heinz)
Chicken Cassoulet
By ClaudiaJan
1. Heat 1 tablespoon of olive oil over high heat in a large skillet with an ovenproof handle until hot; reduce the ...
- Ingredients2 tablespoons extra virgin olive oil
- 8 bone-in chicken thighs (about 2 to 2 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 1 medium onion
- 1 tablespoon fresh rosemary leaves or 1/2 teaspoon dried
- 1 tablespoon fresh thyme or 1/2 teaspoon dried
- 4 garlic cloves
- Two 15 1/2-ounce cans white beans
- 1/2 pound kielbasa, bratwurst or high quality hot dogs
- 1/2 cup dry red wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 cup panko bread crumbs
Blazin' Buttermilk Wings Recipe
By ClaudiaJan
Blazin' Buttermilk Wings Recipe Recipe By : Sandra Lee Serving Size : 1 Preparation Time :0:00 Catego...
- Blazin' Buttermilk Wings Recipe
- Recipe By : Sandra Lee
- Serving Size : 1 Preparation Time :0:00
- Categories : Appetizers
- Blazin' Buttermilk Wings Recipe courtesy Sandra Lee
- 1 quart buttermilk
- 2 (1.6-ounce) packs buffalo wing seasoning
- 1/4 cup hot sauce
- 4 pounds chicken wing drummettes
- Blue cheese dressing, for dipping (recommended: Bob's Big Boy)
- Cucumbers, cut into 1/4-inch slices
- In a large bowl, stir together buttermilk, wing seasoning, and hot sauce. Add drummettes and be sure all are coated. Cover with plastic wrap and refrigerate at least 3 to 4 hours, preferably overnight.
- Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Remove wings from refrigerator and let sit at room temperature for 30 minutes. Grill 12 to 18 minutes, turning occasionally, ending with skin-side down.
- Serve with ranch dressing, celery sticks, and cucumber slices.
- INDOOR: Prepare wings as directed. Preheat broiler. Place wings on foil lined baking sheet or broiling pan. Broil 15 to 20 minutes turning occasionally or until cooked.
EASY BLUEBERRY LEMON SAUCE
By ClaudiaJan
Combine lemon pie filling, undrained blueberries, grated lemon peel, and lemon juice in mixing bowl
- You can turn this into a crimson raspberry sauce by substituting
- canned raspberries for the blueberries
- 1 21-ounce can lemon pie filling
- 2 tablespoons lemon juice
- 1 15-ounce can blueberries, undrained
- 1/4 teaspoon grated lemon peel (optional)Shredded lemon peel
Lena May's Rhubarb Custard Pie
By ClaudiaJan
Start by mixing up your favorite double crust pie pastry, or readying your favorite pre-made crust (just don't tell...
- Then mix the following ingredients together and put in an unbaked pie shell.
- 5 cups rhubarb, cut into 1" pieces or smaller
- 1 cup sugar
- 3 T. flour
- 2 beaten eggs
Slow Cooker Dr. Pepper PORK
By ClaudiaJan
Add everything from chipotle to onion to a 6-quart slow cooker
- 4 tablespoons canned chipotle peppers in adobo sauce, finely chopped (with sauce)
- 2 cups Dr Pepper
- 2 tablespoons apple cider vinegar
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 large onion, large diced
- 2 pounds boneless pork shoulder
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon smoked paprika
- 1 tablespoon Dijon mustard
- 2 cups BBQ sauce (optional)
Shrimp and Sweet Pepper Fajitas
By ClaudiaJan
Ingredients 1 tablespoon vegetable oil 1 pound medium shrimp, shelled and deveined 1 tablespoon Southwes
- Makes: 4 servings Prep 10 mins Cook 15 mins
- Shrimp and Sweet Pepper Fajitas
- Nutrition Facts
- Servings Per Recipe 4
- Amount Per Serving
- cal.(kcal)484
- Fat, total(g)12
- chol.(mg)184
- sat. fat(g)3
- carb.(g)65
- fiber(g)8
- pro.(g)29
- sodium(mg)738
- Percent Daily Values are based on a 2,000 calorie diet
- Directions
- 1 . Heat oil in a large nonstick skillet over medium-high heat. Season shrimp with 1 tsp of the Southwest seasoning. Add to skillet and cook 2 minutes on each side. Remove to a plate.
- 2 . Add peppers and onions to skillet. Season with salt and 1 tsp of the Southwest seasoning. Cook 10 minutes or until tender, stirring often. Add up to 1/4 cup water if mixture becomes too dry. Stir in shrimp.
- 3 . Meanwhile, cook quinoa following package directions, about 15 minutes, adding remaining 1 tsp Southwest seasoning. Remove from heat.
- 4 . Wrap shrimp-and-pepper mixture in tortillas and serve with quinoa, sour cream, salsa, limes and scallions.
Creamed Spinach
By ClaudiaJan
Found in my mother's recipe box! Thank you Mom Helen! My husband loves spinach! This has become very important in
- 3 tab. mayonnaise
- 4 tab. melted butter
- 1 10 oz. pkg. of frozen chopped spinach
- 4 tab. of grated Parmesan cheese
- These amounts were changed by me. Mom had used 1, 2 and 1 for the tab. amounts. I made them more robust for flavor
Classic Vanilla Pudding
By ClaudiaJan
Classic Vanilla Pudding For Coffee: Add 3 tab
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon fine salt
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Lady Marmalade Chicken Salad
By ClaudiaJan
Recipe courtesy Aarti Sequeira for Food Network Magazine
- 2 boneless, skinless chicken breasts (about 1 pound)
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground pepper
- 3 tablespoons orange marmalade
- 1 medium shallot, minced
- 1 green apple, diced
- 1 cup red seedless grapes, halved
- Juice of 1 lime
- 1 cup low-fat Greek yogurt, mixed well
- 1 tablespoon canola or peanut oil
- 1 teaspoon brown mustard seeds or cumin seeds
- 1 clove garlic, minced
- 2 teaspoons curry powder
- 2 tablespoons roasted salted cashews, chopped
- Fresh cilantro leaves, for sprinkling