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Recipes
Spaghetti Florentine
By Caaren
mix flour, broth, seasoning, garlic, and pepper until smooth
- 14 1/2 oz. Chicken Broth
- 1/3 c. flour
- 1/2 t. Italian seasoning
- 2 cloves garlic, minced
- 1/8 t. pepper
- 10 oz. spinach--chopped
- 1/2 c. yogurt
- 1 tomato, diced
- 1/4 c. Parmesan cheese
Chicken Paprikash
By Caaren
Bring a pot of salted water to a boil
- Kosher salt
- 6 slices bacon, diced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1/4 cup all-purpose flour
- 2 tablespoons paprika
- 1/2 teaspoon dried marjoram
- 1 1/2 pounds skinless, boneless chicken thighs, cut in half
- 2 cups low-sodium chicken broth
- 8 ounces egg noodles
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Chicken (or Pork or Beef or Shrimp) Chow Mein
By Caaren
One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly
- Marinade:
- 1 pound mung bean sprouts
- 2 boneless, skinless chicken breasts, 7 to 8 ounces each
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- Salt and pepper, to taste
- 1 small piece (less than 1 teaspoon) cornstarch
- Sauce:
- 1/4 cup water or low-sodium chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- 1 tablespoon cornstarch
- 4 tablespoons water
- Other:
- 1/2 pound dry wonton noodles
- 2 medium ribs celery
- 1 pound bok choy or broccoli
- 1/2 pound fresh mushrooms
- 1 red bell pepper
- 1/2 red onion
- 1 green onion (scallion, spring onion)
- Vegetable oil for frying and stir-frying, as needed
- 1/4 cup toasted sesame seeds
W.W. Chicken with Mushrooms
By Caaren
Mix vinegar, dijon, garlic, use mix to coat chicken Saute chicken in oil with extra marinade, remove when cooked ...
- 2 t. oil
- 3 T. vinegar
- 2 t. Dijon Mustard
- 1 clove garlic, minced
- 1 lb. chicken breasts
- 2 c. mushrooms (halved)
- 1/3 c. chicken broth
- 1/4 t. thyme
Rachel Ray's Calabacita's Casserole with Polenta and Cheese
By Caaren
Preheat oven to 500 degrees F
- 3 tablespoons extra-virgin olive oil
- 2 cups corn kernels, defrosted
- 4 cloves garlic, smashed
- 1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped
- 2 small to medium zucchini, diced
- 1 small to medium yellow squash
- 1 large yellow skinned onion, chopped
- 1 (14-ounce) can stewed tomatoes
- 2 teaspoons dark chili powder, just over 1/2 a palm full
- Salt and pepper
- 1 (16-ounce) tubes prepared polenta
- 2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches
- 3 scallions, chopped
- 2 tablespoons chopped cilantro leaves or flat-leaf parsley
Lemon Cheesecake Bars
By Caaren
Preheat oven to 325 Combine graham cracker crumbs, pecans, sugar, and melted butter
- 2 c. grah am cracker crumbs
- 1/2 c. finely-chopped pecan
- 1/2 c. sugar
- 1/2 c. melted butter or margarine
- 3 (8-oz) packages of cream cheese, softened.
- 1 (14-oz) can sweetened condensed milk.
- 3 eggs
- 1/2 c. lemon juice
Grandpa Moe's Fudge
By Caaren
Boil sugars, Karo, milk, and butter for 2 1/2 minutes
- 1 c. white sugar
- 1 c. brown sugar
- 1/4 c. Karo Syrup
- 1/2 c. milk
- 1/4 c. melted butter
- 2 T. cocoa
- 1 t. vanilla
Chicken Scampi Garlic Cream Sauce
By Caaren
Heat oil, add and cook garlic
- 2 t. olive oil
- 3 cloves garlic, minced
- 2 T. lemon juice
- 1/2 t. salt
- 3/4 c. chicken broth
- 1 c. evaporated milk
- 3/4 t lemon zest
- 1/4 t. parsley
- 1 1/2 t. cornstarch mixed with 1 T. water
Rachel Ray's Chicken Marvalasala and Pappardelle with Rosemary Gravy
By Caaren
Put a large pot of water on to boil for the pasta
- 3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable)
- Salt
- 4 large, thin pieces boneless skinless chicken breast cutlets
- Ground black pepper
- 4 tablespoons extra virgin olive oil
- 2 large cloves garlic, crushed
- 2 portobello mushroom caps, sliced
- 12 shiitakes, stemmed and sliced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste, look for this in a tube (it's easy to store that way)
- 1 1/2 cups chicken stock, eyeball it
- 2 tablespoons minced rosemary leaves, a couple of sprigs
- 1 tablespoon Worcestershire sauce, eyeball it
- 2 tablespoons capers, drained
- 1/2 cup Marsala wine
- Grated pecorino Romano cheese
- A couple handfuls arugula or baby spinach leaves, thinly sliced
Grandpa Moe's Butterscotch
By Caaren
Boil until brittle when tested Flavor with vanilla as necessary pour into buttered pans to cool
- 1 c. Karo syrup
- 1 c. sugar
- 1/2 c. butter
- Vanilla to taste