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Recipes
MORE BAKED BEANS - SLOW COOKER
By ClaudiaJan
MORE BAKED BEANS - SLOW COOKER More Baked Beans Slow Cooker - In a slow cooker add three cans pinto beans,...
- MORE BAKED BEANS - SLOW COOKER
- More Baked Beans
- Slow Cooker - In a slow cooker add three cans pinto beans, a large chopped onion, and yellow sweet pepper, some BBQ sauce, brown sugar and a teaspoon or so of dried mustard. Cook 4 hours on low or 2 hours on high.
PENNSYLVANIA DUTCH "STICK-TO-THE-RIBS" SAUCE
By ClaudiaJan
1. Saute onion and garlic in butter in medium-size saucepan over medium-low heat for 5 minutes, stirring occasion...
- 1 medium-size onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons butter or margarine
- Vz cup orange juice
- 2 tablespoons cider vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon raisins
- 1 cup light molasses
- 1 cup catsup
- 1 -1 tablespoon grated orange rind
- 2 teaspoons chili powder
- 2 teaspoons crushed red pepper
- flakes
- 1 teaspoon Dijon-style mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon salt i/s teaspoon ground cloves
Cottage Pies
By ClaudiaJan
Directions Heat oven to 425° F
- 1 1/2 pounds Yukon Gold potatoes (about 4), peeled and cut into 2-inch pieces
- kosher salt and black pepper
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups frozen peas and carrots
Baked Turkey Quinoa Meatballs
By ClaudiaJan
Preheat oven to 350°F. Thoroughly cover a baking sheet with parchment paper or cooking spray
- 1 lb lean ground turkey
- 2/3 cup quinoa, cooked
- 3 garlic cloves, minced or pressed
- 1 egg
- 1/4 cup diced red onion
- 1/2 tsp black pepper
- 1/4 cup chopped parsley, plus more for garnish
- 1/2 tsp dried basil and oregano
- 2 cups of tomato sauce
- Salt, to taste
- Lettuce leaves
Crispy French Fries with Mayonnaise Dip
By ClaudiaJan
Recipe courtesy Paula Deen (DFC, pg
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 6 cups peanut oil or vegetable oil, for frying
- 2 pounds russet potatoes, skins scrubbed clean, cut lengthwise into 1/4-inch sticks
- Salt and freshly ground black pepper
Blackberry-Mint Julep
By ClaudiaJan
Directions Roughly chop 1/2 cup packed fresh mint leaves
- Ingredients
- Serves 4.
- 1/2 cup packed fresh mint leaves
- 1 pint blackberries
- 6 tablespoons sugar
- 1/2 cup bourbon
- 4 cups small ice cubes
- 4 sprigs mint, for garnishing
UNCLE BUBBA'S CRAB AND SHRIMP GRATIN
By ClaudiaJan
Mix seasonings with 1 cup of milk and flour
- 2 cups milk
- 1 cup grated Cheddar or Jack Cheese
- cup all purpose flour
- Seasoning to taste
- 1/3 cup Kraft Cheese Whiz
- Splash Tabasco
- lb. cooked peeled shrimp
- lb. cooled crabmeat
Grilled Fingerling Potato Salad with Feta, Green Beans and Olives
By ClaudiaJan
Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds
- 8 ounces haricot vert, trimmed
- 12 fingerling potatoes
- 1 tablespoon kosher salt
- 6 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon clover honey
- Salt and freshly ground black pepper
- 1 cup extra-virgin Greek olive oil, plus more for drizzling
- Canola oil, for grilling
- 8 ounces feta, crumbled
- 1/2 cup pitted kalamata olives
- 2 tablespoons lightly chopped fresh oregano
- Fresh parsley leaves, for garnish
Chuck Roast in Foil
By ClaudiaJan
To mimic the flavors of a packet of soup mix, we turned to onion powder and salt and swapped in soy sauce to stand ...
- You will need an 18-inch-wide roll of heavy-duty aluminum foil for this recipe.
- Ingredients
- Rub
- 3 tablespoons cornstarch
- 4 teaspoons onion powder
- 2 teaspoons light brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon instant espresso powder
- 1 teaspoon dried thyme
- 1/2 teaspoon celery seed
- Chuck Roast
- 1 (4-pound) boneless beef chuck-eye roast
- 2 onions, peeled and quartered
- 6 small red potatoes, scrubbed and quartered
- 4 carrots, peeled and cut into 1 1/2-inch pieces
- 2 bay leaves
- 2 tablespoon soy sauce
Warm Pumpkin Pudding with Hard Sauce
By ClaudiaJan
Pudding: Preheat oven to 300 degrees
- 3 sticks unsalted butter, room temperature, plus more for Bundt pan
- 1/2 cup granulated sugar, plus more for Bundt pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 2 1/2 cups packed light-brown sugar
- 3 large eggs, room temperature
- 1 cup low-fat buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups canned pumpkin puree (not pie filling)
- 1/2 cup sorghum syrup or unsulphured molasses (not blackstrap)
- 1 cup heavy cream
- 1 stick unsalted butter, room temperature
- 1 cup confectioners' sugar
- 2 teaspoons bourbon