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Recipes
Beef and Broccoli, Chinese Style
By Caaren
Cut steak into very thin slices, across the grain
- 1 lb. round steak
- 1 1/2 lb. fresh broccoli
- 1/4 c. water
- 1 T. cornstarch
- 2 T. soya saurce
- 1/4 t. ginger
- 1/4 c. peanut oil
- 1/2 c. fresh mushrooms, sliced
- 1 T. peanut oil
- 1 t. salt
- 1/4 c. water
Stuffed Mushrooms
By Caaren
Prepare rice according to package directions
- 3 T. rice
- 11 oz fresh mushroom caps
- 1 1/2 t. olive oil
- 3 t. cream cheese
- 1 t. basil, chopped fine
- 3/4 c. onion, chopped
- 1 c. bell pepper, chopped
Stewed Rhubarb
By Caaren
Wash rhubarb, cutting into 1-inch lengths Combine water, Karo, and sugar in 2-qt
- 1 pound rhubarb (about 4 cups-diced)
- 1/4 c. water
- 1/2 c. Karo Syrup
- 1/4 c. sugar
Rachel Ray's Chorizo Mushroom Queso Dip
By Caaren
Preheat the oven to 350 degrees F
- 1/2 tablespoon extra-virgin olive oil, a drizzle
- 1/2 pound Spanish or Mexican chorizo
- 1/2 pound mushroom caps, quartered
- 1 cup diced Mexican melting cheese or Monterey Jack or Pepper Jack cheese
- 2 scallions, thinly sliced
- 1 bag corn tortillas or blue corn tortillas, any variety
Baked Rhubarb
By Caaren
Rhubarb keeps its color and shape best when baked
- 4 c. rhubarb, sliced
- 1 c. sugar
- 2 T. water (or Sherry)
- 1/3 t. nutmeg
- 1/2 t. lemon peel
Chicken Divan
By Caaren
Preheat oven to 450 or grill to medium-high Center chicken breast on piece of aluminum foil
- 2 boneless chicken breasts
- 1 c. instant rice
- 1 can cream of chicken soup
- 1/2 c. water
- 2 c. broccoli florets
- 1 c. sliced mushrooms
- 4 ice cubes
- 1/2 c. cheddar cheese, shredded
Rachel Ray's Lasagna Burger
By Caaren
Season the meat with plenty of salt and pepper
- 1 1/2 lb. ground meat (beef, pork, veal or turkey)
- 2 T. olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 1 14.5 oz can Italian crushed tomatoes
- 2 handful basil leaves, shredded or torn
- 2 T. butter
- 2 T. flour
- 1 c. milk
- nutmeg
- 1/2 c. ricotta cheese
- 1/4 c. parmigiano-reggiano cheese
- 4 hamburger or ciabatta rolls
Bonnie's Chocolate No-Bake Cookies
By Caaren
Boil sugar, milk, butter, dry chocolate for 5 minutes
- 2 c. sugar
- 3 T. Dry Hershey's Baking Chocolate
- 1/2 c. milk
- 1/2 c. butter/margarine
- 1 t. vanilla
- 3 c. oatmeal
Rachel Ray's Deluxe, Divine Chicken Divan
By Caaren
Toast almonds in a small skillet until golden
- 1/3 cup sliced almonds, a couple of handfuls
- 1 quart chicken stock
- 1 lemon, zested
- 2 to 3 sprigs fresh thyme
- 4 tablespoons butter, divided
- 1 1/2 cups white rice
- 1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets
- Salt and pepper
- 1 teaspoon poultry seasoning, 1/3 palm full
- 2 tablespoons plus about 1/2 cup all-purpose flour, divided
- 2 tablespoons extra-virgin olive oil, 2 turns of pan
- 1 1/3 pounds, a large bunch, asparagus spears, trimmed of tough ends
- 6 or 7 large button mushrooms, sliced
- 1/3 cup half-and-half
- 1 rounded tablespoon Dijon mustard
- 2 tablespoons, a couple sprigs, fresh tarragon, leaves chopped
- 2 scallions, chopped
Chicken Primavera
By Caaren
Mix cornstarch and 1/4. c
- 2 T. cornstarch
- 14 1/2 oz. chicken broth
- 2 cloves garlic, minced
- 2 c. broccoli
- 1 c. mushrooms, quartered
- 1 c. carrots, chopped
- 1/2 c. peppers, cut in strips
- 1/4 c. onion
- 2 c. cooked, cubed chicken
- 4 c. cooked spaghetti