Claude's profile page
Recipes
Creme Anglaise Sauce
By Claude
Serve over Chocolate Souffle See chocolate souffle recipe
- 1/4 vanilla bean
- 1 cup whole milk
- 1/4 cup sugar
- 3 egg yolks
Snickerdoodles
By Claude
quick and easy
- 2-2/3 cups of all purposed flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon Cream of Tartar
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 1-3/4 cups granulated sugar
- 2 large eggs
- 2 tablespoons ground cinnamon
Beef Stroganoff -
By Claude
Cook the egg noodles according to package directions
- 1 pound boneless sirloin steak, trimmed
- cooking spray
- 3 cups sliced cremini mushrooms (8 oz)
- 1/2 cup chopped onions
- 1 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 cup beef broth
- 1/4 cup dry sherry
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3/4 cup sour cream
- 4 cups hot cooked egg noodles (8 oz uncooked)
- 3 tablespoons minced fresh flat-leaf parsley
Brat and Peach Panini
By Claude
Cook the brats either in the microwave or grilled
- 4 slices french bread cut on diagonal the length of brat.
- 2 brats cook either in the microwaved or grilled.
- 2 tablespoons of peach or apricot preserve
- 4 small slices of Gruyere cheese
- 1 peach pealed and sliced
- butter or olive oil for coating the outside of sandwich
- options
- goat cheese or feta cheese may be used
- other meats like prosciutto, or ham
Potatoes , Roasted
By Claude
Preheat oven to 425ᴼ F Mix the oil and all the spices and salt in a large bowl Cut the potatoes into quarters Add...
- 1-1/2 pounds baby red potatoes
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 2 teaspoons of peprika
- 2 teaspoons crushed rosemary leaves
- 1 teaspoon minced garlic
- 1/2 teaspoon coarse ground black pepper
Flank Steak
By Claude
Good with corn-on-the-cob and salad
- 4 tablespoons of olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon rosemary (fresh or dry)
- 1 garlic clove - minced
- 1/2 teaspoon black pepper
- 1 to 2 pound flank steak
Chicken Trinidad with Orange Rum Sauce
By Claude
Preheat oven to 350F Place breast in a plastic gallon bag and pound with a mallet until very flat
- Chicken Ingredients:
- 4 chicken breasts, boneless and skinless
- 2 tablespoons Angostura bitters
- salt and pepper to taste
- 1 lg apple peeled and finely diced
- 1/2 cup almonds chopped
- vegetable oil for frying
- 1 cup flour
- 3 lg eggs beaten
- 1 cup grated unsweetened coconut
- Sauce Ingredients:
- 2 cups orange juice
- 2 oz rum
- 2/3 cup cold unsalted butter cut into small pieces
- 4 tablespoons heavy cream
- 1-1/2 tablespoons corn starch
- Garnish:
- Crushed red pepper flakes to taste
- Chopped parsley
Chicken Stir Fry Sauce
By Claude
In a small bowl blend soy sauce into cornstarch
- 3 tablespoon soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons dry sherry
- 1 teaspoon grated gingerroot
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
Beef with Peppers
By Claude
Chinese dish served over white rice
- 1-1/2 tablespoons oil
- 1 clove garlic crushed
- 1 pound beef cut in small thin pieces (strips)
- salt and pepper to taste
- Optional - 1 small diced onion
- 1 cup soup stock (bouillon)
- 2 tablespoons of cornstarch
- 1 tablespoon of soy sauce
- 2 tablespoons of water
- 1 cup green peppers sliced lengthwise
- (Red, orange, and yellow peppers may be mixed with the green)
- 1/2 teaspoon fresh ginger chopped fine
Baked Chicken Parmesan
By Claude
Chicken and mozzarella unite in this recipe to create a delicious meal
- 8 thin chicken cutlets (1-1/2 pounds)
- Slice chicken breast horizontally and then cut in half.
- Two breast should give you 8 cutlets this way.
- salt and pepper
- 1/4 cup flour
- 1 large egg
- 2/3 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 3 tablespoons of olive oil
- 1 (24-ounce) jar marinara sauce
- 12 ounce mozzarella cheese slices