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Recipes
Bonnie's Hot Fudge Sunday Sauce
By Caaren
Thoroughly mix sugar, cornstarch, and dry cocoa together Add water and cook 3-5 minutes (until starting to thicken
- 2 T. cornstarch
- 1 1/2 T cocoa (dry, bakers)
- 1/2 c. sugar
- 1 c. water
- 1/4 t. salt
- 1 T butter
- 1 t vanilla
Rachel Ray's Whole Wheat Skillet Lasagna and Escarole Salad
By Caaren
Heat a pot of water for pasta, season with salt and cook pasta to al dente
- Salt
- 1 pound whole-wheat gemelli or cassarecci
- 5 to 6 tablespoons extra-virgin olive oil, divided
- 1/4 pound pancetta, chopped
- 1 1/2 pounds ground sirloin
- 1 bay leaf
- Ground black pepper
- 1/2 teaspoon ground allspice
- 1 carrot, peeled and grated
- 1 onion, grated
- 4 cloves garlic, grated
- 4 sprigs rosemary, leaves finely chopped
- 1 cup beef stock
- 1 (28-ounce) can Italian tomatoes
- 2 cups ricotta cheese
- 1 ball smoked mozzarella, thinly sliced
- 2 heads escarole, cleaned and dried, coarsely chopped
- 1/2 small red onion, very thinly sliced
- 2 lemons, juiced
Rachel Ray's Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes
By Caaren
Heat a grill pan or outdoor grill to high heat
- 4 large starchy potatoes, such as Idaho
- Salt
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 6 cloves garlic, chopped, divided
- 4 scallions, chopped
- 2 tablespoons balsamic vinegar, eyeball it
- 1 tablespoon Worcestershire sauce, eyeball it
- 1 teaspoon crushed red pepper flakes, 1/3 palm full
- 3 tablespoons fresh rosemary, 4 to 5 sprigs, stripped and leaves chopped
- 4 large portobello mushroom caps, wiped clean with damp towel
- 1 1/2 pounds, 6 pieces or 1 package, boneless, skinless chicken thighs
- Coarse black pepper
- 2 cubanelle (Italian light green peppers), seeded and thinly sliced
- 1 medium red onion, thinly sliced
- 1 (28-ounce) can or 2 (14-ounce) cans fire roasted diced tomatoes, lightly drained (recommended: Muir Glenn brand)
- Generous handful flat-leaf parsley, chopped
- 1 cup ricotta cheese
- 1/2 cup milk, eyeball it
- 1 cup shredded or grated Parmigiano-Reggiano or Romano, 3 generous handfuls
Cowboy Chicken Casserole
By Caaren
Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the or...
- Emeril's Southwest Seasoning:
- 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
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
Rachel Ray's Turkey Meatloaf Burgers
By Caaren
Heat a large skillet over medium heat
- 4 tablespoons butter
- 1 small mcintosh apple, peeled and finely chopped
- 1 small onion, finely chopped
- 1 small rib celery, finely chopped
- Salt and pepper
- 1/3 cup plain breadcrumbs
- 1 pound ground dark-meat turkey
- 1 large egg
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons Dijon mustard
- 2 teaspoons poultry seasoning (about 2/3 palmful)
- Extra-virgin olive oil (EVOO), for drizzling
- Sliced sharp white cheddar, for topping
- 1/3 cup whole-berry cranberry sauce
- 3 tablespoons sour cream
- 2 tablespoons chopped chives
- 4 large sandwich-size sourdough English muffins, split and toasted
- 4 thin slices red onion
- 4 leaves red-leaf or red romaine lettuce
Bonnie's Witch's Brew
By Caaren
Sweet and spicy winter-time drink
- 18 oz. Tang
- 2/3 c. sugar
- 1 t. cloves
- 1 t. cinnamon
- 1/4 c. instant tea
- 1 c. Wyler's Lemonade
Green Peppercorn Sauce
By Caaren
Melt butter in saucepan on medium heat
- 1 T. butter
- 3 T. chopped shallots
- 1 T. green peppercorns (drained and mashed)
- 1 c. beef broth
- 1 t. Dijon mustard
- 2 T. heavy cream
- 2 T. brandy
Grandpa Joe's Barbecue Sauce
By Caaren
Mix ingredients, simmer. Skim extra oil with paper towel
- 1/4 c. salad oil
- 1/4 - 1/2 c. ketchup
- 1 T. sweet pickle juice
- 2 T. molasses
- garlic salt to taste
- salt and pepper to taste
- Beer to thin to desired consistency
Basil Chicken
By Caaren
Preheat oven to 450, or grill on medium-high Center one chicken breast on a sheet of aluminum foil
- 2 boneless chicken breasts
- 1 T. fresh parsley, chopped
- 1 t. grated lemon peel
- 1 t. dried basil
- 1/4 t. salt and pepper
- 1 medium yellow squash, sliced
- 1/2 medium red bell pepper, cut in rings
Chicken Tamale Pie
By Caaren
Preheat the oven to 400 degrees F
- 3 cups diced cooked chicken (about 12 ounces)
- 1 1/2 cups prepared salsa
- One 15-ounce can black beans, drained and rinsed
- 1 1/2 cups chicken broth
- 1 tablespoon chili powder
- 2 scallions (white and green parts), sliced
- 3/4 cup cornmeal
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Sour cream, for serving