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Recipes
Appetizer Wreath
By CarlaJaneMcCarthy
Remove crescent dough from packaging (do not unroll)
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon dill weed
- 1/8 teaspoon garlic powder
- 1 – 1 1/2 cups chopped fresh broccoli florets
- 1 cup finely chopped celery
- 1/2 cup finely chopped sweet red pepper
- Celery leaves
Olive Cheese Bread
By CarlaJaneMcCarthy
Preheat the oven to 325 degrees F
- One 6-ounce can black olives, drained
- One 6-ounce jar pimiento-stuffed green olives, drained
- 2 stalks green onions
- 1 stick butter, at room temperature
- 1/2 cup mayonnaise
- 12 ounces Monterey Jack cheese, grated
- 1 loaf crusty French bread, sliced lengthwise
- Read more at: http://www.foodnetwork.com/recipes/ree-drummond/olive-cheese-bread-recipe/index.html?oc=linkback
Braised Beef with Red Wine Sauce
By CarlaJaneMcCarthy
1. In a 4- to 6-quart Dutch oven cook pancetta over medium heat until crisp
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- 1 2 1/2 - 3 pound boneless sirloin tip or round roast
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 medium carrots, chopped
- 1 large onion, chopped
- 1/2 cup chopped celery
- 1 medium red sweet pepper, seeded and chopped
- 2 cloves garlic, minced
- 3/4 cup dry red wine
- 1 28 ounce can Italian-style whole peeled tomatoes in puree, cut up
- 1 tablespoon tomato paste
- 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
- 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
- 1 bay leaf
- 1/4 cup
- whipping cream
Flag Cupcakes with Vanilla Buttercream
By CarlaJaneMcCarthy
1. Heat oven to 350°F (325°F for dark or nonstick pan)
- Cupcakes
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 cup sour cream
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon grated lemon peel
- 2 eggs
- Red food color
- Frosting
- 1 cup butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- Up to 4 tablespoons milk or whipping cream
- Garnish
- Strawberries and blueberries
Pasta with Chicken and Mozzarella
By CarlaJaneMcCarthy
Chicken breast tenderloins sautéed with sun-dried tomatoes and penne pasta in a creamy mozzarella cheese sauce
- 3 large garlic cloves, minced
- 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
- 1 lb chicken breast tenders
- salt
- paprika (just a little bit)
- 1 cup half and half
- 1 cup mozzarella cheese, shredded
- 8 oz penne pasta
- 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
- 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
- 1/2 cup reserved cooked pasta water (or more)
- salt, to taste
Chicken in Cream Tomato Curry
By CarlaJaneMcCarthy
Chicken in Creamy Tomato Curry
- Marinade:
- 1 cup plain yogurt, whisked until smooth
- 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
- Sauce:
- 2 teaspoons olive oil
- 3 tablespoons butter
- 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
- 2 serrano peppers, minced (seeds removed if you don't want it spicy)
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 teaspoons paprika
- 8 Roma tomatoes, diced
- 1 1/2 teaspoons kosher salt
- 1 to 2 cups water
- Oil, for grilling
- 1 tablespoon dried fenugreek leaves (optional)
- 1/2 cup heavy cream
- Minced fresh cilantro, for garnish
- Cooked rice, naan, or crusty piece of bread, for serving
- Ginger-Garlic Paste:
- 1/2 cup cloves garlic, whole
- 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
- 1/4 cup canola oil
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
Cowboy Chicken Casserole
By CarlaJaneMcCarthy
Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the or...
- 2 pounds skinless, boneless chicken breasts
- 2 1/2 cups chicken stock
- 1/2 cup dry white wine
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1 1/2 tablespoons fresh lime juice
- 2 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 1/4 teaspoons salt
- 1/4 teaspoon dried Mexican oregano
- 2 bay leaves
- 6 tablespoons unsalted butter
- 1 pound white button mushrooms, wiped clean and stems trimmed, quartered
- Pinch freshly ground black pepper
- 4 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 12 cups tortilla chips
- 2 cups finely chopped onions
- 1 cup finely chopped bell peppers
- 2 jalapeno peppers, stem and seeds removed, finely chopped, optional
- 8 ounces grated Pepper Jack
- 8 ounces grated Cheddar
- 1 tablespoon Emeril's Southwest Seasoning, recipe follows
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 cup chopped drained canned tomatoes
- 1 (4-ounce) can diced green chiles, drained
- Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/cowboy-chicken-casserole-recipe/index.html?ic1=obinsite&oc=linkback
Strawberry Buttercream Frosting
By CarlaJaneMcCarthy
1. Beat butter until lightened in color
- 1/2 cup butter, softened
- 1/3-1/2 cup strawberry jam or jelly (seedless, or strain it)
- 2-3 cups powdered sugar
- 1-2 tablespoons milk or heavy cream if needed
Sponge Toffee
By CarlaJaneMcCarthy
1. Liberally grease a 10-inch round spring form cake pan with vegetable oil
- # Vegetable oil, to grease the pan
- # 2 1/2 cups granulated sugar (625 ml)
- # 2/3 cup light corn syrup (150 ml)
- # 6 tablespoons water (90 ml)
- # 2 tablespoons baking soda (30 ml)
- # 2 teaspoons vanilla (10 ml)
Chicken in Creamy Tomato Curry: Chicken Tikka Masala
By CarlaJaneMcCarthy
Recipe courtesy Aarti Sequeira
- 1 cup plain yogurt, whisked until smooth
- 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
- 2 teaspoons olive oil
- 3 tablespoons butter
- 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
- 2 serrano peppers, minced (seeds removed if you don't want it spicy)
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 teaspoons paprika
- 8 Roma tomatoes, diced
- 1 1/2 teaspoons kosher salt
- 1 to 2 cups water
- Oil, for grilling
- 1 tablespoon dried fenugreek leaves (optional)
- 1/2 cup heavy cream
- Minced fresh cilantro, for garnish
- Cooked rice, naan, or crusty piece of bread, for serving
- 1/2 cup cloves garlic, whole
- 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
- 1/4 cup canola oil