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Recipes
Spicy Pickled Green Beans
By ClaudiaJan
Directions 1 .Arrange green beans and garlic in clean glass jars
- Everyday Food, September 2012http://www.marthastewart.com/924848/spicy-pickled-green-beans
- Yield Makes 2 pints
- Ingredients
- 3/4 pound trimmed green beans
- 4 thinly sliced cloves garlic
- 2 cups white vinegar
- 2 tablespoons coarse salt
- 1 tablespoon black peppercorns
- 2 teaspoons sugar
- 2 dried red chiles
Cherry Tomato Pie
By ClaudiaJan
Directions 1. Preheat oven to 400 degrees F
- 6 strips bacon
- 1 15 ounce package rolled refrigerated unbaked piecrust (2 crust)
- 2/3 cup finely shredded Parmesan cheese
- 3/4 cup finely chopped sweet onion
- 4 cups cherry tomatoes
- 1 tablespoon olive oil
- 1/4 cup fresh basil, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 8 ounce package cream cheese, softened
- 1/4 cup mayonnaise
- 1 egg yolk, lighlty beaten
- 1 teaspoon finely shredded lemon peel
- 3/4 cup thinly sliced leaf lettuce
- Lemon wedges (optional)
Leonard's Barbeque Onion Ring Batter
By ClaudiaJan
Using a large mixing bowl, mix all ingredients until no lumps remain
- 2 tablespoons onion powder
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 heaping tablespoons white self-rising corn meal
- 1 egg
- 5 cups 2 percent milk
- 8 cups plain all-purpose flour
- 1 1/2 cups water
- 1 1/2 teaspoons yellow food color
- 4 jumbo yellow onions
- Vegetable oil, for frying
Make Ahead Wine Cooler
By ClaudiaJan
Make Ahead Wine Cooler Make Ahead Wine Cooler 1 6 oz
- Make Ahead Wine Cooler
- Make Ahead Wine Cooler
- 1 6 oz. can frozen cranberry juice
- 1 6 oz. can frozen orange juice or lemonade
- 1 6 oz. can frozen pineapple juice
- Store concentrate in airtight in refrigerator. For 1 serving: Add 1/3 cup dry white wine and 1/3 cup carbonated water to 3 tab. Of wine cooler mix.
SKILLET DINNERS - HAM AND RICE FRITTATA
By ClaudiaJan
1. Bring 2 cups water to boil in a large skillet
- 1 box (8 ounces) rice primavera mix (with
- spring vegetables, Cheddar and season
- ing packet)
- 2 cups (10 ounces) frozen green peas
- 7 large eggs, beaten with a fork
- 8 ounces ham, diced (2 cups)
Buttermilk Cornbread
By ClaudiaJan
Trisha Yearwoods Southern Kitchen
- Buttermilk Cornbread
- 4 Tbs. corn oil or bacon drippings
- 3 cups self-rising cornmeal
- 2 1/2 to 3 cups buttermilk, well shaken
Marinated Chicken
By ClaudiaJan
Blend garlic, salt, pepper, brown sugar, prepared mustard
- 3 garlic bulbs, crushed
- 1 tsp. Salt
- cup brown sugar
- Juice of one lime and lemon, juice of
- 3 tab. Prepared mustard
- cup cider vinegar
- 6 tab. Olive oil or oil
- Pepper to taste
Olive Garden House Dressing
By ClaudiaJan
Put ingredients into the bottle of dressing and shake well
- 8 ounces Paul Newman's Vinegar and Oil Dressing
- 1 clove garlic, peeled and minced
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Dried oregano
- 3 packages Sweet and Low −− or
- 1 tablespoon Sugar
Beef Stew
By ClaudiaJan
Directions: Preheat the oven to 325°
- Ingredients:
- 4 slices thick-cut bacon, chopped
- 3 pounds beef chuck, cut into 2-inch pieces and patted dry
- 1 large yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons flour
- Salt and pepper
- 3 cups dry red wine
- 3 carrots, sliced 1/4 inch thick
- 3 tablespoons butter
- 1 pound cremini mushrooms, quartered
- One 1-pound bag frozen pearl onions, thawed and patted dry
Old-Fashioned Potato Salad
By ClaudiaJan
In a large pot, hard-boil the eggs
- 6 eggs
- 4 celery stalks
- 10 pounds russet potatoes
- 3 teaspoons salt
- 2 tablespoons prepared mustard
- 3 tablespoons dill relish
- 5 tablespoons real mayonnaise
- Freshly ground black pepper