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Recipes
Roast Lemon Chicken and Rice Soup
By ClaudiaJan
For a thicker, richer broth that's more in the style of avgolemono soup, simply whisk together two large egg yolks ...
- 1 cup long-grain white rice
- 1 3/4 cups water
- 1 lemon, zested and juiced
- Coarse salt and freshly ground pepper
- 6 cups chicken stock, preferably homemade
- 2 cups shredded chicken from Roast Spatchcocked Lemon Chicken
- Roast lemons, shallots, and pan juices from Roast Spatchcocked Lemon Chicken
- Coarsely chopped fresh dill, for garnish
Todd's Orange and Raspberry Cake
By ClaudiaJan
Recipe courtesy Giada De Laurentiis
- Butter, for greasing the pans
- Flour, for dusting
- 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
- 1 large orange, zested, about 1/4 cup
- 1 1/3 cups no pulp orange juice
- 3 egg whites
- 2 tablespoons vegetable oil
- 1/2 stick (4 tablespoons) unsalted butter, at room temperature
- 1/3 cup creme fraiche
- 1 pound powdered sugar
- 1/4 cup raspberry jam
- Water, as needed
- 1/4 cup raspberry jam
- 1 (6-ounce) container fresh raspberries
Aunt Trina's Shrimp Boulettes Recipe
By ClaudiaJan
Total Time: 30 min.Prep15 min
- Ingredients
- 1 medium onion, cut in chunks
- 1 medium Idaho potato, peeled and cut in chunks
- 1 pound raw shrimp, peeled and deveined, tails removed
- 1/3 cup finely chopped fresh parsley leaves
- 3 green onions, chopped
- 1 green bell pepper, chopped
- 1 egg, beaten
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 3 tablespoons vegetable shortening
Light Thousand Island Dressing
By ClaudiaJan
Recipe courtesy Food Network Magazine
- 1/2 cup low-fat plain yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons nonfat milk
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- Kosher salt
- 1 chipotle chile pepper in adobo sauce (optional)
- 3 tablespoons sweet pickle relish
- 3 tablespoons minced red bell pepper
Peanut Noodles With Snap Peas and Cabbage
By ClaudiaJan
Directions 1. Cook the spaghetti according to the package directions
- Ingredients
- 8 ounces spaghetti (1/2 box)
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon grated fresh ginger
- 1 clove garlic
- 3 cups thinly sliced red cabbage
- 1 cup thinly sliced snap peas
- 1/4 cup chopped salted roasted peanuts
Cucumber Dill Sauce
By ClaudiaJan
Mix all together and chill
- 1 med. Cucumber, peeled and diced
- 1 tab. Grated onion, diced - red
- Cup mayonnaise
- 2 Tab. Rice gourmet vinegar
- 1 tab. Minced garlic
- 1 tab. Dried dill
- cup sour cream
- Salt and pepper
- Ground Garlic
kalbi kui, butterflied korean short ribs
By ClaudiaJan
Directions: Place a short rib on a work surface meat side up
- Ingredients:
- Source: Raichlen on Ribs (Workman Publishing, 2006)
- Method: Direct Grilling
- Advance
- Preparation: At least 4 hours for marinating the ribs
- Category: Meat
- For the ribs and marinade:
- 3 pounds bone-in beef short ribs, preferably in strips
- 4 cloves garlic, minced
- 1/4 cup sugar
- 1/2 cup soy sauce
- 1/4 cup Asian (dark) sesame oil
- 1 teaspoon freshly ground black pepper
- For the dipping sauce (hang-nyum jang):
- 1 clove garlic, minced
- 2 tablespoons sugar
- 1/4 cup soy sauce
- 1/2 teaspoon freshly ground black pepper
- For serving:
- 6 cloves garlic, thinly sliced
- 2 jalapeo peppers, thinly sliced crosswise
- 2 medium heads romaine lettuce, broken into leaves, rinsed, and spun dry
- 1/2 cup Korean hot bean paste (optional; see Note)
- Korean Cucumber Salad (recipe follows)
- Cooked rice as an accompaniment
- Other Items Needed:
- A vegetable grate, sometimes called a grilling grid
Frozen Blueberry Lemonade Recipe | Real Simple Recipes
By ClaudiaJan
In a blender, puree the blueberries, lemonade, mint, confectioners’ sugar, and 3 cups ice until smooth
- 1 1/2 cups blueberries
- 1 cup lemonade
- 1/2 cup fresh mint leaves, plus more for serving
- 1/4 cup confectioners’ sugar
Shrimp Pad Thai
By ClaudiaJan
59 Carbs per serv
- 1/2 16 ounce package rice noodles (8 oz total)
- 3 tablespoons packed light brown sugar
- 2 tablespoons plus 1 tsp fish sauce (such as Thai Kitchen)
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon cayenne pepper
- 2 tablespoons canola oil
- 3 cloves garlic, chopped
- 3/4 pound raw peeled and deveined shrimp
- 3 eggs
- 1 cup bean sprouts
- 1 cup sliced scallions
- 1/3 cup chopped roasted unsalted peanuts, plus more for garnish (optional)
- 1 lime, cut into wedges
- Fresh cilantro (optional)
Emeril's Pumpkin-Spice Cupcakes with Cream Cheese Frosting
By ClaudiaJan
Emeril's Pumpkin-Spice Cupcakes with Cream Cheese Frosting
- Nonstick cooking spray
- 1 cup pure pumpkin puree (from a 15-ounce can)
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- Cream Cheese Frosting