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Recipes
Passion fruit rum punch
By claudiag
Mix first 4 ingredients in large pitcher or punch bowl
- 12 oz frozen passion fruit juice concentrate, thawed
- 1 1/2 C white rum
- 1 C cold water
- 1/2 C fresh lime juice
- 1 lime cut into wedges
Artichoke Bacon Crescent Rolls
By claudiag
Easy artichoke bacon appetizer is quick to make when you start with a roll of refrigerated crescent rolls
- 1 (8-ounce) roll refrigerated crescent rolls
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon mayonnaise
- 1 (2-ounce) jar diced pimientos
- 2 (6 to 7-ounce) jars marinated artichoke hearts, drained, coarsely chopped
- 6 slices bacon, crisply cooked, crumbled
- 1 cup seeded diced plum tomatoes
- Chopped green onions
Lasagne roll ups
By claudiag
Boil lasagna noodles until al dente
- ◾ Sauce:
- 20 whole Lasagna Noodles
- ◾2 Tablespoons Olive Oil
- ◾1 whole Medium Onion, Diced
- ◾3 cloves Garlic, Minced
- ◾1-1/2 pound Ground Beef
- ◾1/2 pound Italian Sausage
- ◾28 ounces, weight Canned Diced Tomatoes
- ◾8 ounces, weight Tomato Paste
- ◾1 teaspoon Salt
- ◾1 teaspoon Black Pepper
- ◾3 Tablespoons Minced Fresh Parsley
- ◾3 Tablespoons Minced Fresh Basil
- ◾ Filling
- ◾30 ounces, weight Ricotta Cheese
- ◾2 whole Eggs
- ◾3/4 cups Grated Parmesan Cheese
- ◾1/2 teaspoon Salt
- ◾1/2 teaspoon Pepper
- ◾1 Tablespoon Parsley, Minced
- ◾1 Tablespoon Basil, Minced
- ◾1 pound Mozzarella, Grated
Chicken in lemon wine sauce
By claudiag
Season chicken with salt & pepper and dip in the flour Heat oil & butter in sauce pan
- 4 medium chicken breasts
- 1/4 C flour
- 1/2 t salt & pepper
- 1/8 C olive oil
- 2 T butter
- 2 small shallots diced fine
- 1 garlic clove
- 1/2 C dry white wine
- 1/2 chicken stock
- 1 lemon juiced & zested
- 1 lemon cut into round slices
- 1/2 thyme
- 1/2 parsley
Roasted Pesto Potato Salad
By claudiag
•Place potatoes in a large microwave-safe bowl; cover with lid or plastic wrap
Sweet corn with parmesan & cilantro
By claudiag
Place corn in a stockpot; cover with water
- 4 large ears sweet corn, husks removed
- 1/3 cup grated Parmesan cheese
- 6 tablespoons California Olive Ranch® Olive Oil, divided
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup minced fresh cilantro
Barbeque Rub
By claudiag
Stir all together
- 1 1/2 T salt
- 1 1/2 T dark brown sugar
- 1 T sweet paprika
- 2 t garlic powder
- 1 1/2 t pepper
- 1/2 t cumin
- 1/2 t dried thyme
Candy cane chocolate tart
By claudiag
Make the crust: Position a rack in the lower third of the oven and preheat to 375 degrees F
- For the crust:
- 1 9-ounce package chocolate wafer cookies
- 1/4 cup granulated sugar
- 1 stick unsalted butter, melted
- Cooking spray
- For the filling:
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 6 ounces semisweet chocolate, finely chopped
- 2 ounces mint-flavored chocolate (such as Andes), finely chopped
- 2 tablespoons unsalted butter, cut into small pieces
- For the topping:
- 2 cups cold heavy cream
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon peppermint extract
- Red sanding sugar, for sprinkling (optional)
Tree trimming crackers
By claudiag
Use holiday cookie cutters to make tree shaped crackers
- wonton wrappers
- pesto
- salt
Pesto Pasta & Potatoes
By claudiag
Place potatoes in a large saucepan; add water to cover
- 1-1/2 pounds small red potatoes, halved
- 12 ounces uncooked whole grain spiral pasta
- 3 cups cut fresh or frozen green beans
- 1 jar (6-1/2 ounces) prepared pesto
- 1 cup grated Parmigiano-Reggiano cheese