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Recipes
Farmhouse Chicken Dinner
By AllisonClayman
MIX flour and pepper in shallow dish
- 1/4 cup flour
- 1/2 tsp. pepper
- 4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
- 1/4 cup KRAFT Light Zesty Italian Dressing
- 2 cups baby carrots
- 1 onion, cut into wedges
- 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
- 2 cups instant brown rice, uncooked
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 2 Tbsp. chopped fresh parsley
Neely's BBQ Pork Spare Ribs
By AllisonClayman
Recipe courtesy The Neely Family
- 1 slab pork spare ribs (about 4 pounds)
- 4-ounces Neely's BBQ Seasoning, recipe follows
- 1 quart Neely's BBQ Sauce, recipe follows
- 4 ounces paprika
- 2 ounces white sugar
- 1 teaspoon onion powder
- 16 ounces ketchup
- 8 ounces water
- 3 ounces brown sugar
- 3 ounces white sugar
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon dry mustard powder
- 1-ounce lemon juice
- 1-ounce Worcestershire sauce
- 4 ounces apple cider vinegar
- 1-ounce light corn syrup
- 2 ounces Neely's BBQ Seasoning
Vanilla Mini Cupcakes
By AllisonClayman
Preparation Put oven rack in middle position and preheat oven to 350F
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup whole milk
- 1/2 teaspoon vanilla
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1/2 cup plus 1 tablespoon sugar
- 1 large egg
- 1 3/4 cups vanilla buttercream
- Various food colorings* (optional)
- Special equipment: 2 mini-muffin pans, each with 24 (1 3/4-inch) muffin cups; 24 foil or paper mini-muffin liners
Cuban Panini
By AllisonClayman
The Cuban sandwich -- the classic combination of roast pork, ham, and cheese -- was once the province of humble Cub...
- 6 ciabatta loaves (6 inches each)
- 1/2 cup mayonnaise
- 1/3 cup Dijon mustard
- 18 thin slices provolone cheese
- Chili-Rubbed Pork
- 8 peperoncini, thinly sliced
- 12 thin slices Black Forest ham (or use leftover ham)
- 2 cups bread-and-butter-pickle slices
Vanilla Mini Cupcakes
By AllisonClayman
Preparation Put oven rack in middle position and preheat oven to 350F
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup whole milk
- 1/2 teaspoon vanilla
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1/2 cup plus 1 tablespoon sugar
- 1 large egg
- 1 3/4 cups vanilla buttercream
- Various food colorings* (optional)
- Special equipment: 2 mini-muffin pans, each with 24 (1 3/4-inch) muffin cups; 24 foil or paper mini-muffin liners
Tarte Tatin
By AllisonClayman
Directions: To make the dough, in the bowl of a food processor, combine the flour, sugar and salt and pulse twice
- Ingredients:
- For the dough:
- 1 1/4 1 1/4 1/4 cups all-purpose flour
- 2 2 2 Tbs. sugar
- 1/2 1/2 1/2 tsp. salt
- 6 6 6 Tbs. (3/4 stick) cold unsalted butter, cut into
- 1/2 1/2-inch 1/2-inch pieces
- 4 4 4 Tbs. ice water
- For the filling:
- 2 1/2 2 1/2 1/2 lb. Golden Delicious apples, peeled, cored
- 1/2-inch cut into 1/2-inch slices
- 2 2 2 Tbs. fresh lemon juice
- 1 1/2 1 1/2 1/2 cups sugar
- 8 8 8 Tbs. (1 stick) unsalted butter
- Salted caramel ice cream for serving
Recipe: Chipotle Steak Salad
By AllisonClayman
Preparation Instructions Dressing: In a food processor or blender, combine mayonnaise with canned chipotles
- Ingredients
- 30 ounces, weight Mayonnaise
- 11 ounces, weight Chipotle Peppers In Adobo Sauce, Reserve 2 Tablespoons Adobo
- 1 whole Flank Steak
- 3 Tablespoons Olive Oil
- 1 Tablespoon Worcestershire Sauce
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Oregano
- 1 Tablespoon Honey
- 24 ounces, weight Salad Greens (spring Mix)
- 4 whole Roma Tomatoes, Sliced
- 1 whole Cucumber, Sliced
- 1 whole Red Onion, Halved And Sliced
Steak, Chicken and Vegetable Tacos
By AllisonClayman
Directions Prepare the steak: In a microwave-safe bowl, combine the tamarind and water and microwave on high pow...
- Ingredients
- STEAK
- 2 ounces pressed tamarind from a pound block, cut into 3/4-inch pieces
- 3/4 cup hot water
- 4 unpeeled garlic cloves
- 3 scallions, chopped
- 1 1/2 teaspoons thyme leaves
- 1 tablespoon pure ancho chile powder
- 2 tablespoons extra-virgin olive oil
- 3/4 cup Coca-Cola
- Salt and freshly ground pepper
- 1 1/2 pounds skirt steak, cut into 4-inch lengths
- VEGETABLES AND CHICKEN
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 serrano chile, thinly sliced
- 2 medium zucchini, thinly sliced lengthwise
- 2 chayote—peeled, halved lengthwise, pitted and thinly sliced crosswise
- 2 large carrots, thinly sliced on a sharp angle
- 1 fennel bulb—trimmed, cored and thinly sliced
- Salt and freshly ground pepper
- 4 skinless, boneless chicken breast halves, butterflied
- 36 corn tortillas, warmed
- Salsa Verde and Pico de Gallo, cilantro sprigs and sour cream, for serving
Penne alla Vodka
By AllisonClayman
Directions: Peel and seed the tomatoes, then cut them into small dice
- Ingredients:
- 5 large tomatoes
- 1/3 cup extra-virgin olive oil
- 2 garlic cloves, very thinly sliced
- 1/4 cup vodka
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes
- 1 lb. penne
- 1/2 cup heavy cream
- Leaves from 3 or 4 large fresh flat-leaf parsley
- sprigs, coarsely chopped
Peanut Butter Cups
By AllisonClayman
Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment
- 2 cups sifted confectioners' sugar
- 1 1/2 cups smooth peanut butter, preferably all natural
- 3 tablespoons unsalted butter
- 1 pound bittersweet or semisweet chocolate
- 36 1 3/8-inch paper candy cups