Claudiag's profile page
Recipes
Taco Bake
By claudiag
Brown and crumble ground beef
- pound ground beef
- 1 packet taco seasoning
- water as called for on back of seasoning packet
- 3 large flour tortillas (8-inch size)
- 1/2 cup Salsa Con Queso
- 1 1/2-2 cups shredded Mexican cheese blend
Marshmallow Pops
By claudiag
LINE baking sheet with wax paper
- 20 lollipop sticks (found at cake decorating or craft stores)
- 20 large marshmallows
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
- Decorating icing
- Assorted NESTLÉ® Candies and Chocolate*
Slow cooker balsamic beef
By claudiag
1. Place the beef in the slow cooker (cut into pieces if necessary)
- 3 lb round raw, boneless round roast of beef
- 1 cup beef broth
- 1/2 cup Balsamic vinegar
- 1 T Worcestershire sauce
- 1 T reduced sodium soy sauce
- 1 T honey
- 1/2 t crushed red pepper flakes
- 4 cloves garlic, minced
Fiesta beef bowls
By claudiag
•Place round steak in a 3-qt
- 1-1/2 pounds boneless beef top round steak
- 1 can (10 ounces) diced tomatoes and green chilies
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 3 cups hot cooked rice
- 1/2 cup shredded cheddar cheese
- 6 tablespoons sliced ripe olives
- 6 tablespoons thinly sliced green onions
- 6 tablespoons guacamole
Lemon vinaigrette potato salad
By claudiag
Simple & Delicious magazine
- 3 lbs. red potatoes, cut into 1 inch cubes
- 1/2 C olive oil
- 3 T lemon juice
- 2 T fresh basil
- 1 T red wine vinegar
- 1 t grated lemon peel
- 3/4 t salt
- 1/2 t pepper
- onion (optional)
Pulled Pork Soup
By claudiag
Easy to make Pulled Pork Soup recipe
- 4 slices bacon, chopped
- 1 onion, chopped
- 4 cloves garlic
- 3 tablespoons tomato paste
- 4 teaspoons smoked paprika
- 1 tablespoon Creole seasoning
- 1 tablespoon chili powder
- 1 tablespoon vegetable oil
- 3 pounds bone-in country-style pork ribs, trimmed of excess fat
- 1/4 cup apple cider vinegar
- 2 tablespoons molasses
- 1 14-ounce can diced fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 15-ounce can great Northern beans, drained and rinsed
Flank steak with soy chile glaze
By claudiag
Saute garlic and ginger. Add soy sauce and sugar
- 1 T oil
- 1 T minced garlic
- 1 T minced ginger
- 1/2 C soy sauce
- 1/3 C brown sugar
- flank steak
- scallion
Mediterranean chicken pasta
By claudiag
Chef Patrice - cooking class
- 6 oz rotini
- 1/4 C butter
- 1/4 C flour
- 14 oz chicken broth
- 4 oz swiss cheese
- 3 C chicken
- 6 oz marinated artichoke hearts
- 1/2 C sun dried tomato in oil
- 2 T parsley
Pizza loaf stromboli
By claudiag
Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in
- 1 loaf (1 pound) frozen bread dough, thawed
- 2 eggs, separated
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon minced fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 8 ounces sliced pepperoni
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/4 to 1/2 cup pickled pepper rings
- 1 medium green pepper, diced
- 1 can (2-1/4 ounces) sliced ripe olives
- 1 can (15 ounces) pizza sauce
Basil-garlic cheese bread
By claudiag
•In a small bowl, combine the first six ingredients; spread over cut sides of bread
- 1/2 cup butter, softened
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons minced garlic
- 1 to 2 teaspoons dried basil
- 1 loaf (1 pound) unsliced French bread, halved lengthwise