Caaren's profile page
Recipes
Rachel Ray's Garlic Roast Chicken with Rosemary and Lemon
By Caaren
Preheat oven to 450 degrees F
- 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
- 6 cloves garlic, crushed
- 3 tablespoons fresh rosemary leaves stripped from stems
- 3 tablespoons extra-virgin olive oil, eyeball it
- 1 lemon, zested and juiced
- 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
- 1/2 cup dry white wine or chicken broth
Sugar Free Vanilla Birthday Cake
By Caaren
Heat oven to 350F (180C) In the first bowl, whisk oil, egg, vanilla, sugar, and sweetner until fully dissolved and...
- 1/4 cup safflower oil
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp brown sugar (optional)
- 1 cup Splenda sweetener
- 1 cup buttermilk (alternatively 1 cup milk with some lemon juice)
- 1 1/4 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 cup warm water
Grammies' Rhubarb Dowdy
By Caaren
Mix together 1 1/4 c. sugar and cornstarch
- 1 3/4 sugar (split into 1 1/4 and 1/2)
- 1 T. cornstarch
- 3 c. cut fresh rhubarb
- 1/3 c. water
- 3/4 c. sifted flour
- 1 t. baking powder
- 1/8 t. salt
- 1 T. margarine
- 1/4 c. hot water
- 1 egg
- 1/2 t. vanilla
- 1 c. 40% bran flakes
Cookies and Cream Ice Cream
By Caaren
Mix half and half, sugar, and cocoa until sugar dissolves
- 3 1/2 c. half and half
- 3 c. sugar
- 1 1/4 . c. cocoa
- 3 3/4 c. cream
- 2 1/4 t. vanilla
- 24 Oreos
Better Homes and Gardens' Chicken and Biscuits
By Caaren
1. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, sal...
- Cheese Biscuits:
- 2 cups chopped round red-skinned potatoes (2 large)
- 1 cup coarsely chopped carrots (2 medium)
- 1/2 cup coarsely chopped onion (1 medium)
- 1/2 cup coarsely chopped celery (1 stalk)
- 1 4 ounce can (drained weight) sliced mushrooms, drained
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons quick-cooking tapioca, crushed
- 1 pound chicken thighs, skinned
- 1 cup chicken broth
- 1 cup frozen peas
- 1 3 ounce package cream cheese, cut up
- 1 recipe Cheese Biscuits
- 1 2/3 cups packaged biscuit mix
- 1/2 cup shredded cheddar cheese (2 ounces)
- 1/2 cup milk
Pat Evan's Fudge
By Caaren
Melt chocolate ships in a double-boiler or in a microwave In large saucepan, melt butter over medium heat
- 18 oz. chocolate chips
- 1/2 lb (2 sticks) butter
- 1 12-oz can evaporated milk
- 4 1/4 c. sugar.
- 1/2 t salt
- 1 10 1/2 oz bag miniature marshmallows
- 1 t. vanilla
- Optional: 1/2 to 3/4 lb chopped nuts
Good Seasonings Italian Seasonings Marinades
By Caaren
Mix above. Marinade meat for at least 2 hours to overnight
- Citrus:
- Italian Salad Dressing Mix
- 1/3 c. oil
- 1/3 c. orange juice
- Italian:
- Italian Salad Dressing Mix
- 1/3 c. oil
- 1/3 c. dry white wine
- 2 T. lemon juice
- Teriyaki:
- Italian Salad Dressing Mix
- 1/4 c. cider vinegar
- 1/4 c. oil
- 1/4 c. soy sauce
- 2 T. honey
Mornay Sauce
By Caaren
Melt butter. Add flour, cooking for 30 seconds to 1 minute
- 2 T. margarine
- 2 T. flour
- 1 c. chicken broth
- 1/4 c. half&half
- 1/4 c. romano cheese
- 1/4 c. swiss cheese, shredded
Beef With Broccoli Stir Fry
By Caaren
Cut the beef across the grain into thin slices
- Marinade:
- 3/4 pound lean beef
- 1 tablespoon rice vinegar (substitute rice wine if desired)
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 tablespoon water
- 1 tablespoon cornstarch
- Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon water
- Thickener:
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 pound fresh broccoli
- 2 garlic cloves
- To Cook Broccoli:
- 1/2 cup water
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon sugar, or to taste
- Other:
- 1 1/4 cups oil, or as needed
Bonnie's Pot Roast with Onions
By Caaren
Slice onions. Heat oil in large pot over medium heat and brown the meat on all sides, about 15 minutes all togethe...
- 1 lb onions, about 4
- 1 T. oil
- 1 1/2 lb chuck roast
- 1 2/3 c. beef stock (Swanson's beef broth is best)
- Salt and pepper to taste