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Recipes
Chicken Parmesan Baked in Tomato Sauce
By Claude
You only need 15 minutes of prep work and a total of 45 minutes before this delicious Chicken Parmesan Baked in Tom...
- 8 thin chicken cutlets (about 1 1/2-pounds total) I take boneless skinless chicken breast and slice them in half across breast. This makes them about 1/4 inch thick.
- Salt and black pepper, to taste
- 1/4 cup flour
- 2 large eggs beaten
- 2/3 cup bread crumbs
- 1/4 cup Parmesan cheese, grated
- 3 tablespoons olive oil
- 1 24-ounce jar marinara sauce
- 1 pound fresh mozzarella slices
Beef - Eye of Round Roast
By Claude
Everyone should know how to make a good, classic roast
- For the gravy:
- 1 tablespoon extra-virgin olive oil
- 1 2-pound Beef Eye of Round Roast
- Salt and pepper to taste
- 1 carrot, peeled and cut into pieces
- 1 onion, sliced
- 1 stalk celery, cut into pieces
- 1 clove garlic, peeled and crushed
- 1 teaspoon dried thyme
- 1/4 cup red wine
- 2 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups beef stock, warmed
Eye of Round Roast Beef with Gravy
By Claude
Everyone should know how to make a good, classic roast
- For the gravy:
- 1 tablespoon extra-virgin olive oil
- 1 2-pound Beef Eye of Round Roast
- Salt and pepper
- 1 carrot, peeled and cut into pieces
- 1 onion, sliced
- 1 stalk celery, diced
- 1 clove garlic, peeled and crushed
- 1 teaspoon dried thyme
- 1/4 cup red wine
- 2 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups beef stock, warmed
Chicken in Mustard-Cream Sauce
By Claude
Sprinkle chicken breasts with salt and pepper
- 4 boneless, skinless chicken breasts, (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/4 cup dry white wine, or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
Pork Tenderloin - Coriander Crusted
By Claude
Position a rack in the center of the oven and heat the oven to 450°F
- 1 - to 1-1/4-lb. pork tenderloin, trimmed
- 2 tsp. Dijon mustard
- 1 Tbs. coriander seeds, crushed (or ground)
- 1 tsp. black peppercorns, crushed
- 1 tsp. kosher salt
- 1 Tbs. olive oil
Lamb, Leg of
By Claude
Preheat oven to 400F coat leg of lamb with olive oil season lamb with salt, pepper, rosemary and sage Place in a ba...
- 1-3 pound boneless leg of lamb (I got it from Costco) or other
- salt and Pepper to taste
- 1 teaspoon of rosemary
- 1 teaspoon of sage
- 1 tablespoon of olive oil