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Recipes
Easter Slaw by Deven and Claudia
By ClaudiaJan
Mix sauce, add to all other ingredients and mix well
- Green Cabbage, shredded
- Red Cabbage, shredded
- Red Seedless Grapes
- unsalted peanuts
- broccoli
- broccoli slaw mix
- raisins, regular and golden
- Sauce: 1 cup Best Foods Mayonnaise
- 1 tsp. sugar
- 2 tsp. lemon juice
- 2 tab. red wine vinegar
- 2 tab. Miracle Whip
- 1 tsp. Paulas
Buffalo Wings from Paula Dean
By ClaudiaJan
Buffalo Wings from Paula Dean Recipe By : Serving Size : 1 Preparation Time :0:0...
- Recipe By :
- Buffalo Wings from Paula Dean
- Serving Size : 1 Preparation Time :0:00
- Categories : Appetizers
- Creamy Roquefort dip:
- 1/2 cup Roquefort cheese, crumbled
- 1 (3-ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon wine vinegar
- 1/2 cup sour cream
- 12 chicken wings, disjointed
- Oil, for frying
- 1/2 cup unsalted butter
- 1 cup hot red pepper sauce
- In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.
- Using a fryer or a large pot, heat oil to 350 degrees F. Deep fry the wings until golden and crispy, approximately 10 minutes.
- In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with creamy Roquefort dip.
2. Cornflake-Crusted With Honey-Mustard Sauce
By ClaudiaJan
2 of 3 chicken tenders
- 5 cups cornflakes
- 1/2 cup mayonnaise
- 1/2 cup water
- 1/2 tsp. kosher salt and pepper
- 1 1/2 lb. chicken tenders
Shrimp stuffed poblano peppers
By ClaudiaJan
Ok, tonights dinner was 5 points, plus we had salad with dressing for an addtional point
- 3 medium poblano pepper
- 1/2 cup cooked brown rice
- 1 pound cooked shrimp
- 1/4 cup shredded fat-free cheddar cheese
- 1/2 cup cooked pinto beans
- 1/2 cup Old El Paso Green Chilli Enchilada Sauce
- 1 small onion(s)
- 1/4 cup mushroom(s)
- 1/2 cup zucchini
- Sgt Peppers Chipotle Del Sol Southwest Seasoning to taste Salt and Pepper to taste
Green Beans with Caramelized Onions and Tarragon
By ClaudiaJan
Green Beans with Caramelized Onions and Tarragon
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 2 large sweet onions, such as Vidalia (about 1 1/4 pounds), thinly sliced
- Coarse salt and ground pepper
- 2 pounds green beans, trimmed
- 4 teaspoons chopped fresh tarragon leaves
Sweet Potatoes
By ClaudiaJan
Sweet Potato and Bacon Pasta Sauté peeled and diced sweet potatoes in olive oil with smashed garlic cloves until ...
- Fresh Pick:
- to to missing out if you wait until Thanksgiving to enjoy this fall favorite (which, by the way, is not the same thing as a yam). How to Choose
- to to Store
- to 2 to to a cool, dry place—think pantry, not refrigerator—for up to 2 weeks. Hang on to them longer and their high sugar content will cause them to spoil.
- So Why Can’t You Call It a Yam?
- To Five Ways To Enjoy Sweet Potatoes
- Sweet Potato Wedges With Rosemary and Brown Sugar
- 400° 45 to 50 with olive oil, brown sugar, salt, pepper, and chopped fresh rosemary. Roast at 400° F, tossing once, until tender, 45 to 50 minutes.
Steak Au Poivre | Fusion Life Brands
By ClaudiaJan
Directions Place the peppercorns in a coffee grinder and pulse to break them up slightly
- Servings
- 2 2
- Ingredients
- 2 NY Strip Steak (2 12oz Steaks)
- 1 ⁄2 c Cracked Peppercorn
- 1 t Sea Salt
- 2 T Brandy
- 1 ⁄3 c Cream
- 1 Shallot, peeled and minced
- 2 T butter
- 2 T Grape seed oil
Egg, Bacon, Gorgonzola Sandwich
By ClaudiaJan
Egg, bacon, and cheese are always a winning combo, but 'Wichcraft takes it to a whole other level
Baked Nuggets
By ClaudiaJan
Crispy, crunchy, and low in fat
- to 2
- inch pieces 1/4 cup fat
- free milk 1/2 cup plain dried bread crumbs (preferably whole wheat) Olive oil cooking spray
Brussel Sprouts with Pistachios
By ClaudiaJan
Directions In a large skillet, heat the olive oil over medium heat
- 1 tablespoon olive oil
- 1 pound Brussels sprouts, trimmed and halved
- 1 shallot, finely chopped
- 1 teaspoon finely grated lemon zest plus 2 tablespoons juice
- 1/2 cup shelled pistachios, finely chopped
- Sea salt, for sprinkling