ClaudiaJan's profile page
Recipes
Rhubarb Fool and Cream
By ClaudiaJan
Directions Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan
- 1 pound red rhubarb (about 9 stalks), leaves discarded, stalks cut into 1/2-inch pieces (about 4 cups)
- 1 cup sugar
- 3 cups heavy cream
Rhubarb Chutney
By ClaudiaJan
1Place all ingredients, except raisins, in a large preserving pan
- 1 kg rhubarb, trimmed and cut into 5 cm pieces
- 4 teaspoons salt
- 2 large red onions, roughly chopped
- 4 cups brown sugar
- 400 ml white wine vinegar
- 3 teaspoons grated fresh ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 cup raisins
Candied Lemons
By ClaudiaJan
Directions In a small saucepan, combine the sugar with ¾ cup water
- 3/4 cup sugar
- 1 lemon, thinly sliced
TASTY CHEESY TATER CASSEROLE
By ClaudiaJan
Directions Preheat your oven to 350∞ F
- Ingredients
- 1 pound ground beef
- 1 10 ounce can cream of mushroom soup
- 1 10 ounce can of peas
- 1 32 ounce bag of tater tots
- 2 cups of cheddar cheese
- 1 white onion
- 1/2 tablespoon garlic powder
Jumbo Oatmeal-Raisin Cookies
By ClaudiaJan
Directions Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats
- 2 cups raisins
- 1 cup sweetened shredded coconut
Upside-Down Lemon Meringue Pie
By ClaudiaJan
Crust: Preheat oven to 300 degrees with rack in center
- Unsalted butter, softened, for pie plate
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 8 large egg yolks, room temperature
- 1 cup sugar
- 1 tablespoon plus 1 teaspoon finely grated lemon zest (from 2 lemons)
- 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
- 1 cup heavy cream
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 lemon, for serving
Roast Spatchcocked Lemon Chicken
By ClaudiaJan
Step 1 Preheat oven to 425 degrees
- 1 whole 4-pound chicken
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- Coarse salt and freshly ground pepper
- 2 lemons, thinly sliced, divided
- 6 small shallots (6 ounces), peeled and quartered lengthwise
Spiced Chicken Soup
By ClaudiaJan
Recipe courtesy Aaron McCargo Jr
- 3 tablespoons olive oil
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 cloves garlic, chopped (about 1 tablespoon)
- 1 bay leaf
- 1 onion, finely chopped
- 3 Italian red cherry peppers, seeded and finely chopped
- 1/2 lemon, peeled
- 8 cups low-sodium chicken stock
- 2 split skinless chicken breasts, bone-in (about 8 ounces)
- Smoked salt, if desired
- Freshly ground black pepper
- 4 Yukon gold potatoes, scrubbed well and chopped, skin-on
- 8 ounces cooked rotini pasta
- Lemon wedges, for serving
- Chopped fresh parsley, for garnish
Enchiladas Colorado
By ClaudiaJan
Directions For the tortillas: Combine the masa, water, shortening and salt in a bowl
- 1 1/2 cup masa flour
- 1 1/4 cups warm water
- 1/4 cup vegetable shortening
- 1 teaspoon salt
- 1 pound bone-in skinless chicken thighs (about 4 thighs)
- 2 cups low-sodium chicken broth
- 2 teaspoons salt
- 2 cloves garlic
- 1/2 medium white onion, quartered
- 4 dried ancho chiles, halved, stemmed and seeded
- 4 dried New Mexico chiles, halved, stemmed and seeded
- 1 1/2 cups boiling water
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 6 cloves garlic, chopped
- 1 medium white onion, chopped
- Kosher salt and cracked black pepper
- Vegetable oil, for reheating tortillas
- 1 cup queso fresco, crumbled (4 ounces)
- 1/2 medium white onion, chopped
- 1/2 bunch fresh cilantro leaves, chopped
- Crema, optional
- Special equipment: Tortilla press
Blueberry Sauce
By ClaudiaJan
Directions Combine the blueberries and vanilla sugar in a large heavy saucepan
- 1 cup Ingredients
- 1 1/2 pints fresh blueberries, rinsed
- 1 cup vanilla sugar
- 1 tablespoon fresh lemon juice