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Recipes
Steak Pizza with Peppers and Onions
By ClaudiaJan
Directions Preheat oven to 500 degrees, with racks in upper and lower thirds
- All-purpose flour, for work surface
- 1 pound pizza dough, thawed if frozen, divided in half
- 5 teaspoons extra-virgin olive oil
- 10 ounces sirloin steak (1 inch thick)
- Coarse salt and ground pepper
- 1 medium red onion, thinly sliced
- 2 bell peppers (not green), stemmed, seeded, and thinly sliced lengthwise
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- 1/4 cup coarsely chopped fresh parsley leaves
Lo Mein with Pork
By ClaudiaJan
Directions Cook noodles according to package instructions; drain
- 3/4 pound lo mein noodles or spaghetti
- 4 teaspoons vegetable oil
- 9 garlic cloves, minced
- 2 tablespoons minced peeled fresh ginger (from a 3-inch piece)
- 1/2 pound cremini or button mushrooms, trimmed and thinly sliced (5 cups)
- 1 bell pepper (not green), stemmed, seeded, and thinly sliced
- 6 ounces snow peas, trimmed and thinly sliced lengthwise
- Reserved pork tenderloin (from Pork Tenderloin with Roasted Fall Vegetables), cut into thin strips
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
Fresh Apple Cake
By ClaudiaJan
Stir together apples and sugar, add dry ingredients
- 4 cups peeled sliced apples
- 2 cups sugar
- 2 cups flour
- 1 tsp baking soda
- 2 tsp. Cinnamon
- 1 tsp. Salt
- 2 eggs
- cup veg oil
- 2 tsp. Vanilla
- 1 cup chopped pecans
New Orleans-Style Shrimp
By ClaudiaJan
Recipe courtesy Food Network Magazine
- 24 large shrimp in the shell (about 1 1/2 pounds)
- 1 tablespoon Creole seasoning
- 6 tablespoons unsalted butter
- 2 bunches scallions, chopped
- 1/4 cup Worcestershire sauce
- 1 cup frozen corn kernels
- 1 large tomato or 2 plum tomatoes
- Toasted French bread, for serving
Last-Minute Lasagna
By ClaudiaJan
Directions Heat oven to 350° F
- 1 26-ounce jar pasta sauce
- 2 30-ounce bags frozen large cheese ravioli, unthawed
- 1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water
- 1 8-ounce bag shredded mozzarella
- 1/2 cup grated Parmesan
Roasted Vegetable and Quinoa Salad With Pistachios
By ClaudiaJan
Directions 1. Heat oven to 425° F
- Ingredients
- 1 pound carrots, cut into 1 1/2-inch lengths
- 1 pound shiitake or cremini mushrooms, stems trimmed
- 2 tablespoons olive oil, plus more for drizzling
- kosher salt and black pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 1 cup quinoa
- 5 cups baby spinach (4 ounces)
- 1/4 cup chopped salted, roasted pistachios
Barbeque Pork Sandwich w/Cabbage Slaw
By ClaudiaJan
Barbeque Pork Sandwiches with Cabbage Slaw 6 tab mayonnaise 4 tbsp white wi...
- Barbeque Pork Sandwiches with Cabbage Slaw
- 6 tab mayonnaise
- 4 tbsp white wine vinegar
- 2 tbsp Dijon mustard
- 4 tsp light brown sugar
- 8 cups cabbage -- finely chopped
- Whisk together all ingredients. Mix in cabbage. Serve thinly sliced pork on the rolls and accompany with the slaw!
Quick Shepherd's Pie Recipe
By ClaudiaJan
Heat potatoes according to package directions
- 1 tub (24 ounces) refrigerated cheddar mashed potatoes
- 1 pound lean ground beef (90% lean)
- 1 envelope mushroom gravy mix
- 1-1/2 cups frozen mixed vegetables
- 1 cup water
- 1/8 teaspoon pepper
Chicken and Dumplings
By ClaudiaJan
Heat oven @400. Combine chicken, vegetables, soup, salt and pepper plus 3/4 cup water
- 1 Rotisserie Chicken, meat shredded
- 1 10 oz. package frozen mixed vegetables
- 1 can condensed cream of mushroom soup
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 10 count tube of refrigerated biscuits
Oven Fries
By ClaudiaJan
Instructions Place oven rack in top third of oven
- These easy-to-make fries are very versatile: sprinkle with garlic or chili powder halfway through baking, or sprinkle with chopped fresh herbs before serving.
- Details Read all reviews (64) Ingredients
- 2 large uncooked potato(es), baking-variety, cut into 16 long wedges each
- 1 Tbsp canola oil
- 1/2 tsp kosher salt, plus more for serving