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Recipes
Rice, Apple Pudding
By ClaudiaJan
Place peeled apples sliced into a baking dish
- 6 apples, peeled and cored
- 1 cup cooked rice
- 2 cups hot milk
- 3 egg yolks
- 1/2 cup raisins
- 1 tab. vanilla
- 1 tab. butter
Joe's Salsa Verde
By ClaudiaJan
Puree all of these ingredients in a blender and serve chilled over chips or over tacos, burritos, enchiladeas or an...
- 1 Pound Tomatillos
- 2 Each Jalapenos -- Small
- 1/4 Cup Green Onions -- Chopped
- 1 Cup Cilantro -- Fresh Chopped
- Salt -- To Taste
- 1 Tsp Sugar
- 4 Gloves Garlic
White Sangria
By ClaudiaJan
White Sangria Makes 4 to 6 Servings 1 fifth dry white wine, chilled ½ C
- White Sangria
- Makes 4 to 6 Servings
- 1 fifth dry white wine, chilled
- ½ C. Cointreau
- 1 10oz bottle club soda, chilled
- 1 unpeeled orange, sliced
- 1 unpeeled lemon, sliced
- 1 limes, cut in wedges
- 1 unpeeled green apple, cut in wedges
- Green Grapes
- Just before serving, combine wine and Contreau in a large glass pitcher. Stir in ice cubes, soda and fruit. Use an inexpensive California Jug Wine. Substitute Triple Sec for Contreau. Use any fruit that looks pretty.
Cherry Chocolate Candy
By ClaudiaJan
Cherry Chocolate Candy 2 Cups sugar 1 pkg
- Cherry Chocolate Candy
Lime Shortbread with Dried Cherries Recipe
By ClaudiaJan
In a large bowl, cream butter and confectioners' sugar until blended
- 1 cup butter, softened
- 3/4 cup confectioners' sugar
- 1 tablespoon grated lime peel
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup chopped dried cherries
Barley and Lentil Salad With Goat Cheese
By ClaudiaJan
Directions Cook the barley according to the package directions
- Ingredients
- 3/4 cup quick-cooking barley
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- kosher salt and black pepper
- 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
- 1 15-ounce can lentils, rinsed
- 1 large carrot, cut into matchsticks
- 1/4 small red onion, chopped
- 1/4 cup chopped pitted kalamata olives
- 1/4 English cucumber, chopped
- 2 ounces goat cheese, crumbled (1/2 cup)
Lemon-Herb Paste
By ClaudiaJan
Directions: Using a food processor, puree 1/2 cup each fresh parsley, dill and basil, 1 shallot, 1 teaspoon sal...
- 1/2 cup fresh parsley
- 1/2 cup fresh dill
- 1/2 cup fresh basil
- 1 shallot
- 1 teaspoon salt
- Grated peel and juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
Dr. Andrew Weil’s Pasta Puttanesca with Tuna
By ClaudiaJan
In a large bowl, combine the tomatoes, olive oil, red pepper flakes, capers, olives, garlic and basil
- 2 (28 oz) cans Italian tomatoes, drained and crushed
- 4 tbsp extra virgin olive oil
- 1 tsp dried hot red pepper flakes
- 2 tbsp capers
- 1/2 cup black olives, pitted and chopped
- 3 mashed garlic cloves
- 2 tbsp fresh basil leaves, minced
- 1 lb dried pasta
- 1/4 cup Parmesan cheese, grated
- 1 package/can of healthy pouch/canned tuna (low-mercury type)
New York City Hot Dog
By ClaudiaJan
Directions Heat oil in a small saucepan over medium-high heat
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1/4 teaspoon coarse salt
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- 1/2 teaspoon hot sauce
- 1 teaspoon granulated sugar
- 6 all-beef hot dogs
- 6 hot dog buns
- Spicy brown mustard, for serving
- Quick Kraut
Hot and Sticky Wings
By ClaudiaJan
Recipe courtesy Sandra Lee
- 3 pounds chicken wings
- 1/4 cup ketchup
- 1 (18-ounce) jar apricot-pineapple preserves (recommended: Smuckers)
- 2 tablespoons citrus herb seasoning
- 2 tablespoon dried oregano
- 1 tablespoon chili seasoning
- 1 jalapeno, finely diced