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White Bean Soup

White Bean Soup

By

Serve soup with sausage. I cook sausage separately then cut into quarter size rounds and put into soup bowls

  • 2 teaspoons olive oil
  • 1 cup onions, finely chopped
  • 1/2 cup celery, finely chopped
  • 2 teaspoons garlic, finely minced
  • 32 ounces chicken broth
  • 1/4 cup Acini De Pepe (or a like pasta)
  • 2 (15-ounces) cans white beans (Cannellini or Navy)
  • Optional Seasoning (use part or all)
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon parsley
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon sage Leaf
  • 1/2 teaspoon paprike
  • 1/8 teaspoon cayenne pepper
4.6/5 (16 Votes)

Sausage Stuffing

Sausage Stuffing

By

Sausage dressing may be made ahead of time and then put in oven to heat and serve

  • 5 tablespoons butter
  • 1 cup onion chopped fined
  • 1 cup celery chopped
  • 2 cups chicken broth
  • 1 (12-ounce) package stuffing bread cubes (sage & onion or other)
  • 1 pound pork country sausage
4.7/5 (6 Votes)

Pork Andouille Sausage with Red Beans and Rice

Pork Andouille Sausage with Red Beans and Rice

By

This is the quicker method - used can beans, less cook time

  • 1 cup rice - cooked - white or brown
  • 4 oz of Andouille sausage, sliced
  • 1 medium onion diced small
  • 1 tablespoon of oil
  • 2 garlic cloves, finely chopped
  • 1 15.5 oz Kidney Beans (light or dark red) drained and rinsed
  • 2 teaspoons Cajun seasoning (amount to taste)
  • optional
  • several drops of Tabasco sauce to taste
4.7/5 (3 Votes)

Soup, White Bean and Pasta

Soup, White Bean and Pasta

By

Chopped onions, carrots, celery

  • 3 tablespoons olive oil
  • 2 cups of chopped onions
  • 2/3 cup chopped carrots
  • 2/3 cup chopped celery
  • 3-1/2 cups of water (more if to thick)
  • 1 can of Cannellini white beans
  • 1 can diced tomatoes
  • 1 cup small pasta such as orzo
  • 1/3 cup chopped green onions (white parts)
  • dash or two of hot sauce (like sriracha hot chili sauce) - optional
4/5 (1 Votes)

Red Wine Sauce -

Red Wine Sauce -

By

This recipe can be a stock for other sauces or use by it self

  • Red Wine Stock
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of butter
  • 1 1/2 cups yellow onion, chopped (1 large onion)
  • 1 tablespoon tomato paste
  • 2 cloves garlic, roughly chopped
  • 1 cup dry red wine
  • 1 can (14 oz) beef broth
  • Sprig of fresh thyme
  • The above makes 1-1/2 cups
  • The Finished Sauce
  • Option #1 - use as completed above
  • Option #2 - 1/3 cup sour cream
  • Option #3 - blue cheese
  • Stroganoff Sauce for options 2 & 3.
  • 8 oz white mushrooms, halved
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1 1/2 cups Red Wine Stock (from above)
  • 1 tablespoon Dijon mustard
4.5/5 (16 Votes)

Pound Cake - Blueberry-Lime

Pound Cake - Blueberry-Lime

By

Moist

  • 2-3/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 oz cream cheese - softened
  • 3/4 cup of butter softened (1-1/2 sticks)
  • 1 cup white grandulated sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon finely grated lime zest
  • 4 eggs at room temperature
  • 2-1/2 cups blueberries at room temperature (about 12-13 oz) washed and drained
  • Glaze
  • 4 oz (1 cup) confectioners' sugar
  • 2 tablespoons fresh lime juice, more if needed
4/5 (1 Votes)

Lemon or Lime Sauce

Lemon or Lime Sauce

By

Recipe is good for either Lemon or Lime

  • 1/2 cup of white sugar
  • 2 tablespoons of cornstarch
  • 1 cup of hot water
  • 1 tablespoon of Lemon or Lime zest
  • 2 tablespoons of Lemon or Lime juice
0/5 (0 Votes)

Meat Loaf with Red Wine

Meat Loaf with Red Wine

By

quick and easy

  • 1 lb meat (beef, veal, and pork) (or some combination of - what ever you have)
  • 1 envelope dry onion soup mix (like Lipton Beefy Onion)
  • 1/3 to 1/2 cup dry bread crumbs
  • 1 egg
  • 1/4 cup red wine
  • 1 8 oz can tomato sauce ( 2 oz for mixing, 6 oz for on top)
4.6/5 (21 Votes)

Beef Brats and Onion Panini

Beef Brats and Onion Panini

By

Cook the Brats either microwave (2 minutes) or grill

  • 4 slices of french bread cut on the diagonal for length of brats
  • 2 beef brats cooked either microwave or grilled
  • 1 onion sliced to make ringlets
  • 2 tablespoons mustard (Dijon or Jalapeno Mustard)
  • 4 small slices of Gruyere cheese
  • 1 oz of liqueur (like Grand Marnier or B&B)
  • olive oil (or butter) for frying and cooking
5/5 (3 Votes)

Chicken Cutlets Parmesan

Chicken Cutlets Parmesan

By

easy and great Option 1 - Parmesan Option 2 - Parmesan, Garlic and Italian dry dressing mix

  • 1/2 cup all-purpose flour
  • 1 large eggs
  • 2 1/4 cups Parmesan cheese, shredded
  • 2 teaspoons pepper
  • 2 boneless, skinless chicken cutlets , thin-cut
  • 2 tablespoon olive oil
  • option 2
  • 1 env good seasons Italian Dressing mix
  • 1/2 teaspoon garlic power
4/5 (1 Votes)