Claude's profile page
Recipes
Flat-Iron Steak
By Claude
Good and tender
- Marinade:
- 2-1/2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon light brown sugar
- salt and pepper
- Steak:
- 2 lbs. beef flat-iron steak
Peas and Spaghetti
By Claude
easy and quick kids like it Little kids pick the peas out first and give the adults a chance to eat
- to taste:
- 2 medium onions diced
- 1/4 cup olive oil
- 1 can tomato paste (I use regular paste, the ones with basil and oregano added make is sweeter tasting.)
- 1 quart of water
- juice from 1 can of peas (16 oz can)
- 1 can peas (16 oz)
- 4 cups (about 1/2 pound) spaghetti
- • salt
- • pepper
- • garlic salt
- • basil
Molasses Soft Cookies -
By Claude
Soft and chewy molasses cookies
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 3/4 cup evaporated milk
- 3/4 tablespoon vinegar
- 1/2 cup molasses
- 1 cup shortening
- 1 cup sugar
- 1 egg
Brussels Sprouts with Onions
By Claude
Position rack to center of oven and heat oven to 450 degrees
- 1/4 cup olive oil
- 16 Brussels sprouts - trimmed and halved
- 1 clove garlic thinly sliced
- 1 onion thinly sliced
- 1-1/2 tablespoon cider vinegar (adjust to your taste)
- 1 teaspoon thyme
- salt and pepper to taste (I use seasoned salt and pepper)
Chocolate Souffle
By Claude
easy Serve with Creme Anglaise sauce
- 3 egg yolks
- 1/3 cup sugar, divided
- 1/4 cup all purpose flour
- 1 cup whole milk
- 4 tablespoons butter
- 1/2 teaspoon Vanilla extract
- 2 oz Semi-sweet chocolate
- 3 egg whites
Cherry Sauce
By Claude
Good for pork and chicken
- 3/4 cup red wine, like Merlot or Shiraz
- 1/2 cup ruby port
- 3/4 inch piece fresh ginger, peeled
- 1 or 2 tablespoons granulated sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon cornstarch
- 1 cup fresh sweet or sour cherries, pitted and halved
- Salt and pepper to taste
Potatoes, roasted, garlic, crispy
By Claude
oven cook
- 4 medium size red or yellow potatoes
- sauce
- 1 garlic clove
- 1/2 teaspoon dried thyme
- 3 tablespoons olive oil
- salt and pepper to taste
Chicken Paprika
By Claude
Quick and easy
- 2 boneless, skinless chicken breast
- salt,pepper and paprika to taste
- 1 tablespoon olive oil
- 1/4 cup heavy cream
Brussels Sprouts with Bacon
By Claude
Trim and clean Brussels Sprouts and cut in half
- 1/2 pound Brussels Sprouts cleaned and halved
- 2-3 strips of bacon cooked crispy
- 1-2 tablespoons of water or as needed
- 1 + tablespoon brown sugar
- salt and pepper to taste
Stuffing
By Claude
Preheat oven to 350° F. Melt butter in a large sauce pan over medium-high heat
- 5 tablespoons of butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups chicken broth
- 1 14 oz pk ofPepperidge Farm Herb Seasoned stuffing