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Recipes
Italian Bean Salad
By Claude
This salad uses red, white and green beans
- 1 can red beans (15 oz) drained and rinsed
- 1 can white beans (15 oz) drained and rinsed (garbanzo or cannelini)
- 1/2 lb fresh cooked green beans
- 2 green onions, sliced
- 1/2 of a large red bell pepper
- 1/2 cup of shredded carrots
- 2 tablespoons (about 8 pieces) of sundried tomatioes, hydrated and chopped
- 1/3 cup of almonds, sliced and toasted
- 1/3 cup of walnuts, chopped and toasted
- 1 to 2 tablespoons of lemon juice
- 3 tablespoons of Italian style salad dressing
- 2 tablespoons of fresh parsley
- salt and pepper to taste
Pasta E Fagioli Soup
By Claude
Bean soup This can be cooked on the stove or in a crock pot - adjust quantities for size pot cook
- 1 pound ground beef
- 3 tablespoons butter
- 3 carrots diced
- 4 stalks celery chopped
- 1 onion diced
- 1 clove garlic
- 46 oz of beef stock (1 14 oz can plus 1 32 oz box)
- 4 oz of pasta (use small shells, elbows etc) may want to use less
- 2 can (8 oz each) tomato sauce
- 1 can white kidney beans - drained optional
- 1 can red kidney beans - drained
- 1 can diced tomatoes - not drained (second can optional)
- 3 teaspoons oregano
- 1 teaspoon Italian seasons
- 2 teaspoons pepper
- 5 teaspoons parsley
- salt to taste
- 1 teaspoon Tabasco sauce - optional
- Parmesan & Romano cheese - optional
Pork Chops in Duck Sauce
By Claude
Pre-heat oven to 400 F Place pork chop in roasting pan
- package of thin cut pork chops (4 or 5 - around one pound)
- Duck Sauce (found in Chinese section of store
- Pineapple tidbits 1 4 oz cup
- salt and pepper to taste
Skirt Steak
By Claude
Skirt steak refers to a cut of beef steak from the plate
- 1-1/2 pound skirt steak
- salt and pepper to taste
- steak season
Red Wine Syrup
By Claude
Red Wine Reduction Good over ice cream, pepper jack cheese & crackers, pancakes
- 1 bottle of cheap red wine
- 10-15 cloves
- 10-15 black peppercorns
- 3 strips of lime rind (zest)
- 2 cups of sugar
Sugar Snap Peas with Bell Peppers
By Claude
A quick side dish, snap peas, sliced bell peppers and onions are sautéed in butter and olive oil until tender
- 12 ounces sugar snap peas
- 1/2 red bell pepper
- 3 thin slices red onion
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper, to taste
Eggplant -
By Claude
Two ways: Regular and Italian methods
- Regular:
- 1 small eggplant
- 1 tablespoon olive oil
- 1/4 cup dry bread crumbs spread on plate
- 1 egg mixed with milk below put on plate
- 3 tablespoons of milk
- sprinkle with Parmesan Cheese
- Italian:
- 1 small eggplant
- 1/2 cup butter
- 3/4 cup dry bread crumbs
- 8 oz. of spaghetti sauce with mushrooms
- 1 tablespoon crushed oregano
- 1 cup shredded Mozzarella cheese (sprinkle)
- sprinkle with oregano
Macaroni Salad -
By Claude
easy and quick
- 8 oz. package of elbow macaroni
- 4 oz of drained sweet pickle relish
- 3 stalks of celery - chopped
- 1 teaspoon of sugar
- salt and pepper
- mayonnaise
Beef brisket with Peach Glaze
By Claude
May be served with wide noodles and green peas
- RUB
- 1 tablespoon salt (to taste)
- 1 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cinnamon
- BRISKET
- 1 3 pound trimmed flat-cut brisket with 1/3 inch top layer of fat
- 2 tablespoons oil, divided
- 3/4 cup chopped onion
- 3 garlic cloves, smashed
- 4 cups beef broth
- 1 12-ounce bottle stout (like Guinness)
- 3/4 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup packed light brown sugar
- 6 sprigs thyme
- 3 celery stalks, chopped
- 2 plum tomatoes, cored, chopped
- 1 carrot, chopped
- 1 tablespoon balsamic vinegar
- GLAZE
- 1/2 cup peach jam or preserves
- 2 teaspoons bourbon
- salt and pepper to taste
Veal Scallopini -
By Claude
easy and quick goes well with Fettuccine Alfredo recipe (see recipe)
- Sauce:
- 1-1/2 tablespoon red-wine vingar
- 1-1/2 tablespoon capers, drained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup (1/2 stick) butter
- Breading:
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Veal:
- 1 pound thin cut veal scallopini (1/4 inch or less thick)
- 3 tablespoon of oil