Claude's profile page
Recipes
Vegetarian Stuffed Jumbo Shells
By Claude
Vegetarian recipe
- 1 box Jumbo Shells
- 4 eggs slightly beaten
- 2 cups Italian bread crumbs
- 2 cups (4 ounces) shredded mozzarella cheese
- 2 cups grated Parmesan cheese, divided
- 3/4 cups finely chopped onions
- 3/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 32-ounce jars Ragu Traditional no-meat spaghetti sauce
BBQ Short Ribs - Beef Flanken
By Claude
I use a pressure cooker but this can also be done in a slow cooker
- 1 pound Beef Flanken Short Ribs
- (usually 3 pieces 10-inches long 1/2 thick)
- black ground pepper
- Garlic power
- Bottle of your favorite BBQ sauce
- aluminum foil
Vegetable Bean Soup -
By Claude
easy and quick
- 6 oz bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 small carrots, diced
- 2 small zucchini diced
- 1 garlic clove, finely diced
- 1 (14 oz) can tomatoes, chopped
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 32 oz of reduced-sodium chicken broth
- 1/4 - 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 6 cups fresh spinach, chopped
- 1/4 cup grated Parmigiano Reggiano cheese
Beef Cube Steak (Country fried Steak)
By Claude
Beef cube steak Quick and easy
- 4 pieces of cube steak (about 1 pound)
- 1 tablespoon of oil (olive oil, coconut oil etc)
- 1/2 cup flour
- salt and pepper to taste
- 1 envelope of country gravy mix (white) for topping
Chile Relleno Casserole
By Claude
Heat oven to 350 F. In a glass 9 X 13 inch glass baking dish, spray bottom with Pam
- 2 cans green chilies (5.75 oz each) seedless (or remove seeds)
- 1/2 pound shredded cheddar cheese
- 1/2 pound Monterrey Jack cheese shredded
- 1 can evaporated milk
- 4 eggs
- 1 jar of salsa (16 oz) for topping after cooking
Bearnaise Sauce
By Claude
use on steak or rilled vegs
- 1/4 cup white wine
- 1/4 cup white-wine vinegar
- 1/4 cup finely chopped shallots
- 2 tablespoons chopped fresh tarragon, divided
- 3 large egg yolks
- 1 stick of butter, cut into 8pieces
- 1/2 teaspoon fresh lemon juice, or to taste
Beets Harvard -
By Claude
quick and easy
- 1 can (14-1/2 oz.) sliced beets
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 cup vinegar
- 2 tablespoons butter
Pecan Pie -
By Claude
A holiday favorite
- 4 eggs, lightly beaten
- 6 tablespoons butter, melted
- 1 cup light corn syrup (or Lyle's Golden Syrup)
- 1/2 cup sugar
- 1/4 cup firmly packed brown sugar
- 3 tablespoons bourbon
- 1 tablespoon flour
- 1 tablespoon vanilla extract
- 1 cup coarsely chopped pecans
- 1 cup semi-sweet chocolate morsels
- 1 unbaked 9-inch pastry shell (deep dish)
CREAM BISCUITS
By Claude
Preheat the oven to 425 degrees F
- 2 cups cake or all-purpose flour
- 1 Tbsp. double-acting baking powder
- 1/2 tsp. salt
- 3 Tbsp. minced fresh dill (optional)
- 1 1/4 cups heavy cream, plus additional for brushing biscuits
Poppy Seed Vinegarette
By Claude
Great on spinach salad
- 1/4 cup of sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 3 teaspoons poppy seeds
- 1/3 cup red wine vinegar
- 3/4 cup oil (olive or other)