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Recipes
Recipe: Cranberry-Orange Relish
By ClaudiaJan
Trisha Yearwood's Southern Kitchen
- One 12 Oz. package fresh cranberries
- 2 oranges peeled
- 1 cup sugar
- 1/2 cup pecans, finely chopped
Mini Asian Meatballs in Lettuce Cups
By ClaudiaJan
Finely chop together garlic, ginger, and scallions
- 1/2 cup chopped garlic (from 12 cloves)
- 3 tablespoons chopped peeled fresh ginger (from a 3-inch piece)
- 3 scallions, chopped (1/4 cup)
- 1 pound ground beef (80 percent lean)
- 1 teaspoon fish sauce, such as nam pla
- 1 teaspoon coarse salt
- 1 tablespoon toasted sesame oil
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- Bibb lettuce leaves, cilantro sprigs, sliced Thai chiles, and chopped roasted peanuts, for serving
CRANBERRY CRUMBLE BARS
By ClaudiaJan
Cook's Note Bars can be stored in an airtight container at room temperature up to 5 days
- Ingredients
- Filling
- 1 can (14 ounces) whole-berry cranberry sauce
- OR
- 1 1/2 cups dried cranberries (7 1/2 ounces)
- 3/4 cup granulated sugar
- 3/4 teaspoon cornstarch
- 3/4 cup cold water
- 6 tablespoons cranberry juice
- Dough
- 2 sticks unsalted butter, softened, plus more for pan
- 2 cups all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups packed light-brown sugar
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 cups old-fashioned rolled oats
- 3/4 cup finely chopped toasted walnuts (3 ounces)
Banana Split Trail Mix
By ClaudiaJan
Directions: In a large bowl, combine 1 1/4 cups banana chips, 1 cup broken cream-filled sugar wafer cookies, su...
- 1 1/4 cups banana chips
- 1 cup broken cream-filled sugar wafer cookies
- 3/4 cup walnut pieces
- 1/2 cup yogurt-covered raisins
- 1/2 cup dried cherries
- 1/3 cup chocolate chunks
Creamed Corn with Jalapenos
By ClaudiaJan
Directions Melt butter in a heated large straight-sided skillet over medium heat
- 2 tablespoons butter
- 1 shallot, minced
- 1 jalapeno, minced (discard seeds for less heat)
- 2 10-ounce bags corn kernels
- 1/2 cup heavy cream
- 1/3 cup water
- 2 ounces Monterey Jack cheese, grated
- 1/2 teaspoon salt
Melinda's Corn
By ClaudiaJan
Drain corn. Add cream cheese and jalapeno's
- 1 can corn -- drained
- or 1 small pkg. frozen corn
- 1 8 oz. package of cream cheese
- 1 tbsp canned jalapeno peppers -- or to taste
Kinda-Classic Lasagna
By ClaudiaJan
Directions: Heat a large skillet over medium heat
- 2 1/2 tablespoons extra-virgin olive oil
- 1 pound cremini mushrooms, thickly sliced
- Salt and pepper
- 2 large cloves garlic, chopped
- One 28-ounce can crushed tomatoes
- Nine 8-inch lasagna noodles
- 1 cup reduced-fat cottage cheese
- 1 egg white
- 1/4 cup plus 2 tablespoons finely grated parmesan cheese
- 6 ounces part-skim mozzarella cheese, shredded
Red Cabbage With Apple
By ClaudiaJan
Directions In a Dutch oven over medium heat, cook bacon until browned, 10 minutes
- 2 slices bacon, cut into 1/2-inch strips
- 1 small onion, halved and thinly sliced
- 1 small head red cabbage, cored, quartered, and thinly sliced
- 1 green apple, peeled and thinly sliced
- 3 tablespoons cider vinegar
- Coarse salt and ground pepper
Seasoned Flatbread
By ClaudiaJan
Directions Preheat oven to 400 degrees
- 2 pieces lavash bread
- 1 tablespoon olive oil
- 2 teaspoons red-wine vinegar
- 1/2 teaspoon lemon zest, finely grated
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Coarse salt and ground pepper
ZUCCHINI-NUT BREAD COOKIE SANDWICH
By ClaudiaJan
Directions Preheat oven to 350 degrees
- 1 cup all-purpose flour
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Coarse salt
- 1 1/2 sticks unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup finely grated zucchini
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped toasted walnuts
- 8 ounces cream cheese, room temperature
- 1 cup confectioners' sugar, sifted