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Recipes
Basil butter
By claudiag
Place basil in a food processor; cover and process until coarsely chopped
- 1-1/2 cups loosely packed fresh basil leaves
- 1 cup butter, softened
- 1 teaspoon lemon juice
- 1 teaspoon seasoned pepper
- 1/2 teaspoon garlic salt
Basic cookie dough
By claudiag
Beat butter, gradually add sugars
- 2 C butter
- 1 C firmly packed brown sugar
- 1 C sugar
- 2 Large eggs
- 7 1/2 C all purpose flour
- 4 t baking powder
- 1 t salt
- 1/2 C milk
- 1 T vanilla
Raspberry pomegranate smoothie
By claudiag
In a blender, combine the juice, raspberries and brown sugar; cover and process until blended
- 1-1/2 cups pomegranate juice
- 2 cups frozen unsweetened raspberries
- 1/4 cup packed brown sugar
- 2 cups low-fat vanilla frozen yogurt
Beef Stew with Cornbread Topper
By claudiag
1. HEAT oven to 325ºF. 2
- 1/8 teaspoon freshly ground black pepper
- 1.5 pounds beef stew meat, cut in 1 1/2-inch pieces
- 1/3 cup Crisco® Pure Canola Oil
- 1 (14.5 oz.) can diced tomatoes, with liquid
- 1/2 cup water
- 5 carrots, peeled and sliced
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chili sauce
- 2 teaspoons instant beef bouillon granules or 2 beef bouillon cubes, crushed
- 1 (10 oz.) package frozen mixed vegetables
- 1 (16 oz.) can cut green beans, drained
- CORN BREAD TOPPING
- 1 (6 oz.) package Martha White® Buttermilk Cornbread & Muffin Mix
- 2/3 cup milk
- Snipped fresh parsley
Beef mac and cheese
By claudiag
•Cook macaroni according to package directions; set cheese packet aside
- package (7-1/4 ounces) macaroni and cheese dinner mix
- 1 pound ground beef
- 3 tablespoons chopped onion
- 2 tablespoons chopped green pepper
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 2 tablespoons water
- 2 tablespoons ketchup
- 2 teaspoons prepared mustard
- 1 teaspoon seasoned salt
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 cup frozen corn, thawed
- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 cup butter, cubed
- 1/4 cup 2% milk
Chicken mozzarella pasta w/ sundried tomatoes
By claudiag
Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using t...
- 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 (for gluten free, use Tinkyada gluten free brown rice 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
Black bean & coconut lime rice
By claudiag
Preheat oven to 350 degrees
- 1 C unsweetened flaked coconut
- 1 1/2 C chicken broth
- salt & pepper
- 3 T butter, divided
- 3/4 C basmati or jasmine rice, cooked
- 1 small onion, small dice
- 1 poblano pepper, ribs removed, diced small
- 30 oz black beans drained & rinsed
- 1 t chili powder
- 1 t cumin
- 1 lime
- 1 green onions thinly sliced
- 1/2 C cilantro chopped
Olive pesto smashed potatoes
By claudiag
1. Make pesto: Purée garlic and basil in a food processor
- 2 garlic cloves, minced
- 1/4 cup chopped fresh basil leaves $
- 1 cup kalamata olives, pitted and patted dry
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated parmesan cheese $
- 12 small red or Yukon Gold potatoes (2 to 3 in. diameter), well-scrubbed
- 2 tablespoons minced flat-leaf parsley
Pepperoni Asiago Pinwheels
By claudiag
Chef Patrice
- 1/2 C Asiago cheese grated
- 3/4 t thyme
- 3/4 t oregano
- 1 sheet frozen puff pastry thawed
- 2 T honey Dijon mustard
- 2 oz sliced pepperoni
- 1 large egg
Orange balsamic vinaigrette
By claudiag
Whisk all ingredients together
- 1/4 C balsamic vinegar
- 1/4 C olive oil
- 1/4 C orange juice
- 1 tsp grated orange zest
- 1 tsp dijon mustard
- 1/4 tsp salt