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Recipes
Beef Stew with Dark Brown Gravy - Slow Cooker
By Claude
Love this slow cooked Beef Stew with Dark Brown Gravy! Tastes awesome alone in a bowl or served over rice
- 1 slow cooker liner (makes clean up fast)
- 1 pound beef stew meat
- 1 1/2 tablespoon olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 or 2 jars of beef gravy (I use Heinz Homestyle Savory Beef)
- Salt and pepper, to taste
- 1/4 cup red wine
- 1 tablespoon Kitchen Bouquet
- 1 to 2 tablespoons balsamic glaze
- 1 1/2 teaspoon sugar
- 1/4 cup water, if needed to get more liquid
Beef Tenderloin -
By Claude
Meat should be trimmed and prepared
- 1 3-pound cut of beef tenderloin
- 1/4 cup olive oil
- 1 tablespoon salt
- 1 tablespoon coarse ground black pepper
Strawberry Rhubarb Pie -
By Claude
Filling: Combine sugar, tapioca, salt, nutmeg together
- Filling:
- Buy or make pie shell. I use the store bought flat prepared pie
- dough. Usually comes in package with 2 9 inch round pieces.
- 1-1/2 cups sugar
- 3 tablespoon quick cooking tapioca
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 3 cups of Rhubarb cut in 1/2 inch pieces (about 1 pound)
- 2-3 cups of sliced strawberries
BBQ sauce, Quick
By Claude
easy and quick
- 1/2 cup Heinz 57 (vinegar based - other ingredients help to cut some of the vinegar taste).
- 2 to 3 tablespoons Orange marmalade
- 1 tablespoon Mrs. Dash spicy Teriyaki Marinade
- 1 teaspoon of Tiger Sauce (hot & sweet)
- If you have any au jour from cooking the beef add that as well
Flank Steak grilled
By Claude
Mix ingredients in a 13X9X2 inch baking dish or flat refrigerator container
- OPTION 1 Mustard taste
- 2 tablespoons olive oil, divided
- 2 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped rosemary
- 1 garlic clove, minced
- 1/2 teaspoon ground black pepper
- salt to taste
- 1-1/2 pound flank steak
- OPTION 2 Asian taste
- 2 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon curry powder
- 1 teaspoon ground red pepper
- 2 teaspoons minced peeled fresh ginger
- 1-1/2 teaspoons wine vinegar
- 2 teaspoon olive oil
- 1 8-oz can crushed pineapple, drained
- 4 garlic cloves minced
- 1-1/2 pound flank steak
- OPTION 2 TANGY LIME
- 1 to 1-1/2 pound beef flank steak
- 1/4 cup fresh lime juice
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
- 2 large garlic cloves crushed
Cajun Sesame Chicken
By Claude
Quick method for juicy chicken
- 2 skinless boneless chicken breast halves
- 1/2 cup buttermilk
- 2 tablespoons of dry bread crumbs
- 1 tablespoon sesame seeds
- 1 tablespoon Cajun seasoning
- 2 teaspoons olive oil
Molasses Sugar Cookies
By Claude
Easy to make and delicious molasses sugar cookies recipe that are ready to enjoy in less than 30 minutes
- 3/4 cup shortening
- 1 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 2 tablespoon baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Potatoes for Fondue
By Claude
Preheat oven to 400°F degrees
- 10-12 small white or red potatoes about 1-inch in diameter quartered (cut into bite size pieces).
- Salt and Pepper
- Olive Oil
- Rosemary
- Paprika
Flank Steak
By Claude
Marinating this steak overnight makes it deliciously juicy, tender, and flavorful—a little sweet, a little spicy,...
- MARINADE:
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon curry powder
- 1 teaspoon ground red pepper
- 2 teaspoons minced peeled fresh ginger
- 1-1/2 teaspoons rice wine vinegar
- 2 teaspoons olive oil
- 1 (8-ounce) can crushed pineapple, drained
- 4 garlic cloves, minced
- MEAT:
- 2 pounds flank steak trimmed
- salt and pepper to taste
Chocolate Cream Ice Box Pie -
By Claude
easy
- 1 9-inch pie shell, baked (deep dish work best)
- 1 14-oz can sweetened condensed milk
- 2 oz. unsweetened chocolate
- 1/4 teaspoon salt
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream (whipping cream), whipped