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Recipes
SKILLET DINNERS - LEMON-DILL SCALLOPS
By ClaudiaJan
1. Put sugar snap peas and 2 tablespoons water in a large nonstick skillet
- 1 box (8 ounces) frozen sugar snap peas
- 1 envelope (1.8 ounces) lemon-dill-sauce
- mix, not prepared
- 1/2 cup skim milk
- 1 pound bay scallops
- 1 pint (12 ounces] cherry tomatoes, Halved
Homemade Ranch Dressing
By ClaudiaJan
Directions Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves, minced
- 2 tablespoons fresh dill, minced
- 1 tablespoon minced fresh chives
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Dash hot sauce
- 1/4 to 1/2 cup buttermilk (as needed for desired consistency)
Cara's Crunchy Chicken Strips Recipe
By ClaudiaJan
In a shallow bowl, mix the baking mix, salt and pepper
- 1/2 cup biscuit/baking mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup crushed Caesar salad croutons
- 2 eggs, lightly beaten
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
- 2 tablespoons butter, melted
- Dipping sauce of your choice
Chicken with Dumplings
By ClaudiaJan
Strain broth and add water to make 3 cups
- 1 whole chicken
- celery, carrots, onion
- Salt & Pepper to taste
- Water to cover
- 1 cup milk, 1/3 cup flour, Dumplings
Cheesesteak Kebabs
By ClaudiaJan
Directions: Preheat a grill to medium-high
- 4 tablespoons butter, melted
- 2 tablespoons flour
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- Salt and pepper
- 1/2 pound sirloin steak, cut into 8 strips
- 1 green bell pepper, cut into 16 pieces
- 2 tablespoons vegetable oil
- 6 ounces crusty bread, cut into cubes
Cabbage Rolls
By ClaudiaJan
Cabbage Rolls with Brown Rice Save Print Author: Dawn at Mama Harris' Kitchen Ingredients 1 medium hea...
- 1 medium head of cabbage
- 1 lb ground beef
- 1/4 lb ground sausage
- 1/2 onion, chopped
- 2 cups cooked brown rice
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 large egg, beaten
- 1 tbsp salt
- 1/2 tbsp pepper
- 2 tsp Italian seasoning
Greek Salad
By ClaudiaJan
Directions In a large bowl, combine the lettuce, tomatoes, feta cheese, onion, cucumber, and olives
- 3 tablespoons olive oil
- 3 tablespoons red-wine vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- Coarse salt and freshly ground pepper
- 1 head romaine lettuce, torn into bite-size pieces
- 1 pint cherry or grape tomatoes, halved
- 1 1/2 cups crumbled feta cheese, (8 ounces)
- 1/2 red onion, halved and thinly sliced
- 1 large cucumber, peeled, halved and thinly sliced
- 1/2 cup Kalamata olives, pitted
Herb Sachet for Cooking
By ClaudiaJan
Herb Sachet for Cooking Sachets of aromatic herbs, such as the classic bouquet garni of thyme, parsley, and b...
- Herb Sachet for Cooking
- Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Slow-Cooker Asian Baby-Back Ribs With Udon Salad
By ClaudiaJan
Directions In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, an...
- 1/3 cup soy sauce
- 1/2 cup packed light brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
- 1 1-inch piece fresh ginger, peeled and sliced
- 1/4 to 1/2 teaspoon cayenne pepper
- 4 pounds baby-back ribs (2 to 3 racks), cut into 8 pieces
- 1 8.8-ounce package udon noodles
- 1 bunch radishes (about 8), halved and thinly sliced
- 1/4 cup fresh cilantro leaves
- 4 scallions, sliced
Bomb Ass Potatoes
By ClaudiaJan
Directions 1 Preheat oven to 425°F
- 4 large · potatoes
- 3 cup · shredded cheddar cheese
- 1 packages · cream cheese
- 3 tablespoon · butter or margarine
- 1/4 cup · milk
- 1/2 tablespoon · garlic powder
- 1/2 tablespoon · onion powder
- 1/2 tablespoon · black pepper
- 1 tablespoon · salt