Claude's profile page
Recipes
Key Lime Pie (Olivia's) -
By Claude
quick
- 1 graham cracker pie shell
- 3 oz. key lime juice (use 3 to 4 oz depending upon how limey you want it)
- (Lime juice from a bottle is stronger - use less).
- 3 egg yolks
- 1 14 oz. can of sweetened condensed milk
Chicken Pan-Roasted -
By Claude
can be double or triple easily
- 2 chicken breast (bone in or out, skin on skin off
- the pan does not care)
- salt and pepper to taste
- 2 tablespoon flour
- 2 tablespoon of butter (clarified)
Spice Rubs
By Claude
Good standby to add flavor
- Sweet & Spicy Rub - A universal rub for all types of foods.
- 1 tablespoon dry mustard
- 2 teaspoons garlic power
- 2 teaspoons ground ginger
- 1 tablespoon brown sugar
- 1/2 tablespoon salt
- 1/4 teaspoon cayenne pepper.
- Indian Curry Rub - good on chicken
- 1/2 cup mild curry powder
- 2 tablespoons salt
- 2 teaspoon crushed red pepper
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- Three -Ingredient Rub - flank steak, pork, chicken, salmon
- 4 teaspoons granulated garlic
- 2 teaspoons sweet smoked paprika
- 2 teaspoons ground cumin
Cinnamon Chicken
By Claude
Preheat oven to 375 F Peal and slice apples and set aside in bowl
- 3 boneless, skinless chicken breasts
- salt and pepper to taste
- 1 lemon, cut in half.
- 1 tablespoon of butter (3 tablespoons butter for option 2)
- 1 tablespoon of olive oil (no oil for option 2)
- 1/2 cup of sugar
- 2 teaspoons cinnamon
- 2 apples pealed
Chicken with Parmesan and Garlic
By Claude
Heat oven to 400 F Mix cheese, dressing mix and garlic powder in a dish
- 2 boneless and skinless chicken breast
- 1/4 cup Parmesan cheese
- 1 envelope of good seasons Italian Dressing Mix
- 1/4 teaspoon garlic powder
Beef Stew
By Claude
I use a pressure cooker for this–takes 15 minutes
- 1 pound stew beef cut into bite size pieces.
- 1 15 oz can tomato sauce
- 2 cans of water (32 oz)
- 1 package of beef stew seasoning mix (McCormick)
- 8-12 oz frozen corn
- 8-12 oz frozen green beans (french cut)
- 8-12 oz of baby carrots (scraped and pealed)
- 1/2 cup flour
- 3 tablespoons of crisco
- 1 bay leaf
- salt and pepper to taste
French Toast
By Claude
A classic French toast recipe spiced with vanilla, cinnamon and nutmeg dusted with powdered sugar and drizzled with...
- 2 slices French or Italian bread
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon, or to taste
- 1/4 teaspoon nutmeg, or to taste
- 1 tablespoon butter
- Powered sugar
- Syrup
Fettuccine Alfredo
By Claude
quick and easy easy to size up or down goes well with veal scallopini
- 8 to 9 oz fettuccine noodles
- 1/2 cup heavy cream
- 1/2 stick butter
- 1/3 cup grated Parmigiano-Reggianl
- (Parmesan) cheese
- 1/4 tsp salt
- 1/4 tsp pepper
Mustard Sauce with Brandy
By Claude
Good on steak and chicken
- 1 tablespoon olive oil
- 8-10 oz sliced mushrooms
- 2 shallots, finely chopped (1/2 cup)
- 1/2 cup brandy (or brandy like liqueur - B&B, Grand Marnier)
- 1/2 cup beef broth
- 2 tablespoons Dijon mustard
- 2 teaspoon fresh thyme leaves
- 1/2 cup heavy cream
- cayenne pepper to taste
Pink Lemonade Cookies and Pink Lemonade Frosting
By Claude
Whether you are sitting on a porch swing sipping lemonade while watching the sunset or something else, these drop c...
- Cookies:
- 1/3 cup each butter and shortening
- 1/2 cup white sugar
- 1 egg
- 1/2 cup frozen pink or regular lemonade concentrate, thawed
- 1-3/4 cups sifted all-purpose flour
- 1/2 teaspoon baking powder (for altitudes up to 7000 feet)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- red food coloring (optional)
- Frosting:
- 2 tablespoons butter, softened
- 1 cups powdered sugar
- 3-4 tablespoons pink or regular lemonade concentrate
- red food coloring (optional)