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Recipes
GRILLED CHICKEN WITH ROSEMARY AND LEMON
By Clarabell
Heat grill until medium-hot
- 1/3 c water
- 2 T chopped fresh rosemary
- 1/4 c olive oil
- 2 garlic cloves
- Salt and pepper
- 1 3 1/2 - 4 # chicken, cut into 8 or 10 serving pieces
- 1/4 c lemonjuice
CRANBERRY PORK ROAST
By Clarabell
Place pork roast in crock-pot
- 3 # Boneless, rolled pork loin roast
- 16 oz. can cranberry sauce
- 1/2 c sugar
- 1/2 c cranberry juice
- 1 t dry mustard
- 1/4 t ground cloves
- 2 T cornstarch
- 2 T cold water
- Salt to taste
INDIAN CHICKEN
By Clarabell
On a small bowl combine mint, cilantro, lemon and lime juices, olive oil, curry powder, yogurt, garlic, salt and pe...
- 1 T chopped mint
- 1 T chopped cilantro
- 2 T lemon juice
- 1 t lime juice
- 3 T olive oil
- 1 t curry powder
- 1/4 c plain yogurt
- 1 T minced garlic
- Salt and pepper
- 3 pounds chicken breast, skinless and boneless
SALMON WITH DILL AND MAPLE SYRUP
By Clarabell
Blend all ingredients except salmon over low heat until melted
- 4 salmon fillets
- 2/3 c melted butter
- 1/2 T dried dill
- 1/2 c pure maple syrup
- 1/4 c Dijon-style mustard
PEANUT BUTTER CORNFLAKE COOKIES
By Clarabell
1. Lin 1 or 2 baking sheets with parchment or wax paper and set aside
- 6 c cornflakes
- 1/2 c brown sugar
- 1/2 c sugar
- 1 c creamy peanut butter
- 1 c light corn syrup
- 1 t vanilla extract
- 1/4 t sea salt, optional
RAW CURRIED CABBAGE SALAD
By Clarabell
In a large bowl, toss together all ingredients, making sure cabbage is evenly coated
- 1 head green cabbage, chopped
- 1/3 c shredded flaked coconut
- 2 T lemon juice
- 1/4 c cold-pressed olive oil
- 1/4 c soy sauce
- 3 T sesame seeds
- 1/2 t curry powder
- 2 stalks of scallions, diced
- a handful of cashews
SPINACH SALAD WITH CARROT, ORANGE, AND SESAME
By Clarabell
1. Place spinach, carrots, orange segments, and scallion in large bowl
- 1 (6oz) bag baby spinach (about 6 c)
- 2 medium carrots peeled and shaved with vegetable peeler lengthwise into ribbons
- 2 medium oranges, ½ t finely grated zest from one, both peeled and segmented
- 2 medium scallions, sliced thin
- 7 t rice vinegar
- 1 T very finely minced shallot
- 3/4 t mayonnaise
- 1 t Dijon mustard
- ¼ t table salt
- 3 T vegetable oil
- 1 ½ T toasted sesame oil
- 1 T sesame seeds, toasted
SHERRIE'S BEEF STEW
By Clarabell
Mix all ingredients in large covered casserole dish or roaster
- 2 # stew meat
- 1 bags of stew veggies
- 16 oz stewed tomatoes
- 1 can green beans
- 1 T sugar
- 3 T Tapioca
- 1 1/2 t salt
- 1 c water
- 1 c tomato juice
DR PEPPER PULLED PORK IN THE SLOW COOKER
By Clarabell
Place the chopped onions in the bottom of the slow cooker
- 2 1/2-3 lb pork butt (also known as a pork shoulder)
- 24 oz. (2 cans) Dr. Pepper
- 1 medium onion, cut in quarters and then again in half
- 2 garlic cloves, minced
- 1 1/2 teaspoons dry ground mustard
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1/4 cup apple cider vinegar
- 3 tablespoons Worcestershire Sauce
- Barbecue Sauce of choice
CILANTRO CHICKEN
By Clarabell
1. Pound the chicken breasts to an even thickness (about 1/2 in) and place in a shallow baking pan
- 4 boned, skinned, chicken breast halves (2# total)
- 1/4 c lime juice
- 1/2 c chopped fresh cilantro
- 6 cloves garlic, chopped
- 1 T honey
- 1 T olive oil
- 1/2 t salt
- 1/4 t pepper