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Recipes
Asparagus and Green Bean Salad
By ClaudiaJan
Recipe courtesy Rachael Ray
- Salt
- 1/2 pound green beans, trimmed of stems
- 3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
- 1/2 red onion, thinly sliced
- 1 cup flat-leaf parsley, a couple of handfuls
- 1 lemon, zested and juiced
- 1/2 cup basil, 12 leaves, a couple of handfuls
- 1 small clove garlic, cracked from skin
- 1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
- 1/3 cup extra-virgin olive oil, eyeball it
- Salt and pepper
- 2 plum tomatoes, seeded then thinly sliced lengthwise
Pan Gravy
By ClaudiaJan
Directions 1. After roasting, transfer roasted poultry to a serving platter
- Pan drippings from roasted poultry
- 1/4 cup all-purpose flour
- Chicken broth
- Salt and black pepper
Smart Layering: Stack up a Make-Ahead, Portable Lunch
By ClaudiaJan
3. Zesty Polenta Start With • Parmesan polenta: Cook according to package directions; add grated Parmesan to tast...
- Parmesan polenta:
- 3 . Zesty Polenta
- Start With
- Cook according to package directions; add grated Parmesan to taste.
- Then Layer
- Jarred marinara sauce
- Minced peperoncini
- Shredded rotisserie chicken
- Roasted red peppers:
- Drain and chop.
- 4 . Tex-Mex Shrimp
- Start With
- Quinoa: Cook according to package directions.
- Then Layer
- Jarred tomatillo salsa
- Frozen corn:
- Steam; season with salt.
- Diced avocado:
- Toss in fresh lime juice.
- Canned black beans
- Boiled shrimp
- Minced red onion
ALMOND BISCOTTI
By ClaudiaJan
RUM SOAKED RAISIN Increase Flour to 3 cups Swap almonds for rum soaked raisins 1 cup + 1/2 cup dark rum
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 1 cup slivered almonds, toasted
Shepherd's Pie | Fusion Life Brands
By ClaudiaJan
Directions Place the Copper Chef Pan on a medium heat for 2 minutes to heat
- Servings
- 4 4
- Ingredients
- 2 lb ground beef
- 3 c mashed potatoes
- 1 ⁄2 c BBQ sauce
- 2 T Worcestershire sauce
- 1 pn Salt & Pepper to Taste
- 1 T Canola Oil
- 1 Onion, peeled and diced
- 2 c Frozen Mixed Vegetable
Quick-Marinated Cherry Tomato Salad
By ClaudiaJan
Advertisement Shows Ch...
- Ingredients
- 1 pint red grape tomatoes
- 1 pint yellow grape tomatoes
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons minced fresh parsley
- 1 heaping tablespoon jarred pesto
- 1/4 teaspoon sugar
- 1 clove garlic, pressed
- Salt and fresh ground black pepper
- 1 head iceburg lettuce, cut into chunks
Mocha Mousse for 2
By ClaudiaJan
Melt chocolate over hot water in double boiler Add sugar; stir in egg yolks, one yolk at a time
- 1 cup semi sweet chocolate chips
- 3 T. powdered sugar
- 3 T. brewed coffee
- 3 egg yolks
- 1 c. whipping cream
Chocolate Layer Cake
By ClaudiaJan
Directions: Position a rack in the lower third of the oven and preheat to 350°
- Ingredients:
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon plus 1/8 teaspoon salt
- 3 1/2 cups sugar
- 14.5 ounces unsweetneed chocolate, 4 ounces coarsely chopped and 10.5 ounces finely chopped
- 15 tablespoons unsalted butter, cut into tablespoon-size pieces and chilled
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 2 eggs
- 4 teaspoons pure vanilla extract
- 1 1/2 cups heavy cream
Cajun Shrimp and Rice
By ClaudiaJan
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute
- 1tablespoon unsalted butter
- 2tablespoons extra-virgin olive oil
- 3cloves garlic, minced
- 2teaspoons Cajun seasoning
- 1pound large shrimp, peeled and deveined, tails intact
- Kosher salt and freshly ground pepper
- 4plum tomatoes, chopped
- 2bunches scallions, chopped
- 3cups cooked white rice
- 3tablespoons chopped fresh parsley
- Lemon wedges, for serving (optional)
Hatch Chile Corn Pudding
By ClaudiaJan
Directions Preheat oven to 350 degrees
- 24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
- 1 teaspoon coarse salt
- 3 scallions, thinly sliced
- 1 can (14 ounces) Hatch green chiles, diced
- 3 tablespoons all-purpose flour
- 2 cups grated Monterey Jack cheese (6 ounces), divided
- 5 large eggs, room temperature
- 2/3 cup heavy cream
- 1/2 stick unsalted butter