Claude's profile page
Recipes
Spicy Orange Vinaigrette
By Claude
A spicy salad dressing use on Apple Salad
- 2 cups orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoons red onion coarsely chopped
- 1 jalapeno pepper coarsely chopped
- 1 tablespoon chile power
- 3/4 cup olive oil
- 1 tablespoon honey
- salt and pepper to taste
Cranberry-Orange Scones
By Claude
Preheat the oven to 425�F
- 1 3/4 cups King Arthur 100% White Whole Wheat Flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon allspice, optional
- 5 tablespoons unsalted butter, chilled, cut into pieces
- 1/2 cup dried cranberries
- 1/3 cup half and half
- 1 tablespoon orange juice
- 1 large egg
- the grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil
Chicken Breasts in Lemon Butter
By Claude
Place each chicken breast half between two pieces of plastic wrap
- 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons lemon pepper seasoning
- 1/3 cup butter
- 2 lemons, sliced
- 2 tablespoons lemon juice
- Hot cooked rice or pilaf (optional)
Chicken Marsala and Mushrooms
By Claude
Italian dish Serve with egg noodles Use veal as an alternate meat
- 1/3 cup flour
- 1 teaspoon Minced Garlic
- 1 teaspoon Marjoram leaves
- 1 teaspoon Minced Onions
- 1 teaspoon salt
- 1/2 teaspoon Ground Black Pepper - coarse
- 1 teaspoon Basil Leaves
- 3/4 teaspoon Parsley Flakes - garnish
- 3 tablespoons of butter, divided
- 2 tablespoons olive oil
- 1 package (8 oz) sliced mushrooms
- 1/2 cup chicken broth
- 3/4 cup Marsala wine (usually next to the Port)
- 4-6 boneless skinless chicken breast (no more than 1 inch thick - thinner preferred). Put in plastic bag and pound with a mallet to about 1/2 inch thick.
Corn-On-The-Cob
By Claude
I put this in here because I can never remember how long to cook corn
- fresh corn-on-the-cob
- one ear per serving
- I usually wait until I am ready to cook the corn to peal and scrub it. I found removing the leaves and silk at the store allows the corn to dry out.
Pork Chops (for peach-ginger chutney)
By Claude
Serve with peach-ginger chutney
- 3/4 cup of all-purpose-flour
- 4 3/4 -inch-thick boneless pork loin chops
- 1/4 cup olive oil
Halibut with Garlic Sauce
By Claude
Preheat oven to 450F degrees with rack in middle Put fish in an oiled shallow baking dish, sprinkle with salt and ...
- 1-3/4 lb. halibut fillet (1-1/2 inches thick)
- 3 garlic cloves
- 2 tablespoons olive oil
- 1/3 cup mayonnaise
Beef Stew (Slow Cooker)
By Claude
Cut up meat into bit size pieces and dry with a paper towel
- 1 pound beef stew meet, cut into bit size pieces.
- 1/2 cup of flour
- salt and pepper to taste
- 2 tablespoon of oil (olive coconut etc)
- 1 beef stew season mix (in envelope)
- 2 cans of tomato sauce ( 8 oz size)
- 24 oz of water
- 1 medium onion
- 2-3 garlic cloves chushed
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 1 bay leaf
- 1 cup of carrots
- 1 cup of corn
- 1 cup of green beans
- Optional
- chili power to taste for spice
Graham Cracker Cookies
By Claude
Rich chocolate chip cookies This recipe is for a triple batch
- 20 oz of firmly packed fine graham cracker crumbs
- (All 3 packages from the box and one more package - each package about 5 oz)
- 18 oz Semi-sweet chocolate pieces
- 1-1/2 cup Coarsely chopped nutmeats
- Pecans or walnuts.
- 3 cans Eagle Brand Sweetened
- Condensed Milk
- 1 cup Confectionery 10X sugar to
- powder the cookies after
- cooking.
Baby Back Ribs
By Claude
Great
- 1 rack of baby back ribs (Pork)(about 1 pound)
- black pepper
- ground garlic
- Option 1 - your favorite BBQ sauce
- Option 2 - make marinate
- 3 cloves garlic coarsely chopped
- 1 piece of fresh ginger, peeled and coarsely chopped (1 inch long)
- 1/2 tablespoon of sugar
- 1/2 teaspoon of salt
- 1 teaspoon honey
- 1 tablespoon soy sauce