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Recipes
Decca's Chicken, Drunkard Style
By Clarabell
Decca's chicken, drunkard style is the kind of recipe that you will make again and again, not only because your fam...
- CHICKEN:
- 1 (about 3-pounds) whole chicken, cut into serving pieces
- 1 stalk celery, chopped
- 1 medium onion, shopped
- 1 carrot, minced
- 1/2 cup water
- 2 teaspoons salt
- 1/2 bottle Chardonnay
- freshly ground black pepper, to taste
- GRAVY, OPTIONAL:
- 3 tablespoons cornstarch
- 3/4 cup water
FELONY FUDGE
By Clarabell
1. Place all ingredients in a 2-qt microwave-safe bowl
- 2 c peanut butter chips
- 1 c semi-sweet chocolate chips
- 1/2 c chopped unsalted peanuts
- 1/4 c butter
- 1 can sweetened condensed milk
BLEU CHEESE SALAD DRESSING
By Clarabell
Mash cheese and buttermilk
- 2 1/2 oz bleu cheese
- 3 T buttermilk
- 3 T sour cream
- 2 T mayo
- 2 t white wine vinegar
- 1/4 t sugar
MOROCCAN CHICKEN AND CARROTS
By Clarabell
11 pts per serving
- 4 chicken thighs
- 3 T olive oil, divided
- 1/2 t each ground cumin, coriander, and cinnamom
- 1 t kosher salt, divided
- 1 lb carrots, peeled and cut into thirds, diagonally
- 1/2 c golden raisins
- 1/2 c Marocona almonds or other whole blanched and toasted almonds
ONE POT ROSEMARY AND THYME CHICKEN
By Clarabell
Preheat oven to 425 degrees
- 1 whole chicken
- 2 T thyme
- 2 T rosemary
- 1/4 c olive oil (2 T for the paste, 2 T for the chicken/potato dressing)
- 1 c small red potatoes
- Salt and pepper to taste
SOFT CARAMELS
By Clarabell
1. Prepare 9x9 or 8x8 square pan by lining it wtrh aluminum foil and spraying with nonstick spray
- 2 c heavy cream
- 1/2 c sweetened condensed milk
- 2 c light corn syrup
- 1/2 c water
- 2 c sugar
- 1 stick butter
- salt and vanilla extract
CHARLYN'S SUPER SALSA
By Clarabell
Mix together
- 4 diced tomatoes
- 1 diced avocado
- 3 small cans diced ortega green chilis
- 1 small can Snap-E-Tom cocktail mix
- (use sparingly- may not need this much liquid)
- Garlic powder or salt
TOMATILLO CHICKEN
By Clarabell
1. In a food processor, puree tomatiilos, set aside
- 2 lbs. tomatillos (husks removed), washed and halved
- 1 T vegetable oil
- 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
- Coarse salt and ground pepper
- 2 jalapenos, chopped
- 1/2 medium onion, chopped
- 3 garlic cloves, finely chopped
- 1 can (15oz) hominy (optional), drained
- 1/4 c chopped fresh cilantro
CHICKEN SPAGHETTI
By Clarabell
16 points/serving
- 8 oz spaghetti
- 2 c grape tomatoes, halved lengthwise
- 2 jalapeno peppers, stemmed, seeded and halved lengthwise
- 4 cloves garlic
- 1/2 yellow onion
- 2 T unsalted butter
- 2 T flour
- 2 c whole milk, plus more as needed
- 2 c grated cheddar cheese (8oz)
- 2 c grated Monterey Jack cheese (8oz)
- 1/2 t ground cumin
- 1/4 t cayenne
- 1/2 c chopped fresh cilantro, plus more for topping
- 2 t fresh lime juice
- Kosher salt and freshly ground pepper
- 4 c shredded cooked chicken
IOWA MAID-RITES
By Clarabell
Put in crockpot for 4 hours
- 2 T dried onion
- 1 T warm water
- 3 # ground beef
- 1 beef boullion cube
- 1 chicken boullion cube
- 1 1/2 c water
- 1 T worchestershire sauce
- 1 T soy sauce
- 2 T cider vinegar
- 2 T brown sugar