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Recipes
Red Clam sauce with Arugula
By CarolM-2
Heat the oil and add garlic and parsley
- 1/2 c. olive oil
- 2 large garlic cloves, crushed
- Parsley, do not brown
- oregano to taste
- 3-4 tomatoes
- 2 cans clams--chopped
- 1 George Washington seasoning packet
- 2 cups arugula, approximately.
Pasta Carbonara with Peas
By CarolM-2
An easy, flavorful variation on pasta carbonara
- 1 1 1 box (8 oz) bow-tie pasta
- 1 1 1 tablespoon olive oil
- 1 1 3/4 small onion, finely chopped (about 3/4 cup)
- 1 1 1 cup heavy cream
- 1/3 1/3 1/3 cup chicken broth
- 1 1 1 tablespoon lemon juice
- 1 1 1 can (15 oz) Le Sueur® Very Young Small Sweet Peas, drained
- 1/2 1/2 1/2 cup shredded Parmesan cheese
- 1/4 1/4 1/4 cup crumbled cooked bacon
Shrimp salad
By CarolM-2
after thawing shrimp, place in boiling water for 2-3 minutes
- 21-25 count large frozen shrimp, (uncooked), deveined and beheaded. about 1 1/2 lbs.
- 1 lg. celery stalk, cut into small pieces
- 1/4 c. capers
- 1/8 tsp. pepper
- 1/4 tsp. dried dill
- 2 tsp. lemon juice
- mayo to taste
Lemon Cream Chicken
By CarolM-2
1. In a shallow bowl, mix 1/2 cup flour, salt and pepper
- 1/2 cup plus 1 Tbsp. flour, divided
- 1/2 tsp. salt
- 1/2 tsp pepper
- 6 boneless skinless chicken breast halves
- 1/4 cup butter
- 1 cup chicken broth
- 1 cup heavy whipping cream, divided
- 3 Tbsp. lemon juice
- 1/2 lb. sliced fresh mushrooms
Onion-Mushroom soup
By CarolM-2
Melt butter in a dutch oven or large pot over med-low heat
- 4 Tbsp. butter
- 2 lg. white onions, sliced thin
- 2 lg. red onions, sliced thin
- 8 ounces button mushrooms, sliced
- 8 ounces Cremini mushrooms (baby portobellos) sliced
- 4 sprigs fresh thyme or 1/4 tsp. dried
- 8 cups vegetable or chicken stock
- 1/4 cup dry sherry or white wine
- apple cider vinegar, if needed.
Velvet Chicken Breast with Mustard Sauce
By CarolM-2
Chinese technique yields a moist chicken without all that fat
- 4 small skinless, boneless chicken breasts.
- salt and pepper
- 2 egg whites
- 4 Tbsp. cornstarch
- 2 Tbsp. Dijon mustard
- 2 Tbsp. whole-grain Dijon mustard
- 1 tsp. dried mustard
- 1 Tbsp. grated horseradish
- 1/4 cup Creme fraiche, or sour cream if you can't find the creme fraiche.
- 1 cup chicken broth
- 3 Tbsp. melted butter or vegetable oil.
- 1 tsp. roughly chopped thyme leaves
- 2 Tbsp. snipped chives.
Country Fried Steak
By CarolM-2
1.Combine flour and seasoned salt in shallow bowl
- Country-Fried Steak
- Ingredients
- 1/4 cup flour
- 1/2 teaspoon seasoned salt
- 1/2 cup egg substitute (or 2 large eggs, beaten)
- 2/3 cup plain bread crumbs
- 4 cubed steaks (about 1 1/2 lb)
- 3 tablespoons canola oil
- 1 packet sausage gravy mix (about 2 1/2 oz)
- 1 (12-oz) can evaporated milk
- 1 cup water
Irish Beef Stew
By CarolM-2
Method 1 Sprinkle about a teaspoon of salt over the beef pieces
- 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
- 3 teaspoons of salt (more to taste)
- 1/4 cup olive oil
- 6 large garlic cloves, minced
- 4 cups beef stock or broth
- 2 cups water
- 1 cup of Guinness extra stout
- 1 cup of hearty red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped (1 1/2 to 2 cups)
- 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Cheddar Biscuits
By CarolM-2
drop biscuits make a great treat for your dog
- 1 cup white flour
- 1 cup whole wheat flour
- 1 cup shredded cheddar cheese
- 2 Tbsp. butter
- 3/4 cup milk
Creamed Chicken and Corn Soup
By CarolM-2
In a 4 qt. slow cooker,combine chicken and remaining ingredients
- 12 oz, boneless, skinless chicken thighs
- 1 26 oz. dcan cream of chichen soup
- 1 14.75 oz can cream-style corn
- 1 14 oz can chicken broth
- 1 cup chopped carrots
- 1 cup finely chopped onion
- 1 cup frozen whole kernel corn
- 1/2 cup chopped celery
- 1/2 c. water