Menu Enter a recipe name, ingredient, keyword...

ClaudiaJan's profile page

Recipes

Purple Cow Parfait

Purple Cow Parfait

By

Purple Cow Parfait Purple Cow Parfait 1 servings 3 8 oz

  • Purple Cow Parfait
  • Purple Cow Parfait
  • 1 servings
  • 3 8 oz. nonfat plain yogurts
  • 1 tsp. Vanilla
  • 9 tab. Confectioners sugar
  • 2 tab. Thawed frozen grape juice ( purple )
  • 2 large bananas
  • 4 tab. Low fat granola cereal
  • 5 frozen dry pack cherries thawed and drained
  • Blend two containers of yogurt, vanilla and 6 tab. Sugar. Blend remaining container, 3 tab. Sugar, and grape juice.
  • Cut bananas in half crosswise; quarter each banana in half again. Stand up 4 pieces of banana in each of 4 dessert dishes.
  • Spoon half of vanilla mix into dishes. Spoon on half of purple mix. Sprinkle with granola. Repeat yogurt layering. Top with remaining yogurt and cherries.
0/5 (0 Votes)

Horchata

Horchata

By

Directions Bring 2 cups water, the milk, almonds, rice and cinnamon sticks to a boil in a medium saucepan over hig...

  • 1 cup milk
  • 1/2 cup blanched almonds
  • 1/2 cup white rice
  • 2 cinnamon sticks, plus ground cinnamon or grated cinnamon stick for serving
  • 3/4 cup sugar
  • Ice, for serving
0/5 (0 Votes)

CORNED BEEF HASH WITH POACHED EGGS

CORNED BEEF HASH WITH POACHED EGGS

By

In large bowl, place 1 cup of the potatoes and mash with a fork

  • HASH
  • 2 cups roughly chopped boiled red new potatoes, preferably leftover from CORNED BEEF AND CABBAGE, recipe follows
  • 2 cups diced leftover cooked corned beef
  • 1/4 cup corned beef cooking liquid or chicken broth
  • 1/2 medium yellow medium onion, grated
  • 1/2 clove garlic, mashed with a fork
  • 1 tablespoons whole-grain mustard
  • 1/4 teaspoon dried thyme
  • Pinch of nutmeg
  • Freshly ground black pepper
  • 1 tablespoon chopped flat-leaf parsley
  • 1/4 cup plus 1 tablespoon unsalted butter
  • EGGS
  • 4 cups cold water
  • 1/2 cup distilled white vinegar
  • 1/2 teaspoon kosher salt
  • 8 fresh large eggs
5/5 (1 Votes)

GARLIC CHEESE GRITS

GARLIC CHEESE GRITS

By

Cook grits with salt in water in saucepan until thickened

  • 1 6-ounce roll garlic cheese
  • 2 eggs
  • 11/2 cups (about) milk
  • 1 cup quick-cooking grits
  • 1/2 teaspoon salt
  • 3 cups water
  • 1/2 cup margarine
0/5 (0 Votes)

New England Cheese Soup

New England Cheese Soup

By

Melt butter over moderate heat in Dutch oven

  • 1/2 stick butter -- 1/4 cup
  • 1 cup celery -- chopped
  • 1/2 cup onion -- chopped
  • 1/4 cup flour
  • 1 tsp dry mustard
  • 3 cups milk
  • 3 cups chicken broth -- rich
  • 2 tsp Worcestershire sauce
  • 1 lb cheddar cheese -- shredded
  • salt & pepper to taste
  • garlic flavored croutons
0/5 (0 Votes)

Asian Chicken and Orzo Salad

Asian Chicken and Orzo Salad

By

Cook sugar snap peas according to package directions; drain well

  • 1 (9-ounce) package frozen sugar snap peas
  • 1 (16-ounce) package orzo, cooked and drained
  • 1 cup water chestnuts, drained and chopped
  • 3 cups diced cooked chicken
  • 3 green onions, chopped
  • 1 medium red bell pepper, diced
  • 1/2 cup vegetable oil
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons hoisin sauce
  • 1 (2-ounce) package slivered almonds, toasted (1/2 cup)
0/5 (0 Votes)

Migas (Tex-Mex Omelets)

Migas (Tex-Mex Omelets)

By

Migas are the house specialty at the Classen Grill, a homespun diner where a bountiful breakfast (including squeeze...

  • 1/4 cup chopped onion
  • 3 Tbsp butter
  • 6 large eggs
  • 1/4 cup milk
  • 1 cup bite-size pieces of unsalted tortilla chips
  • 1/2 cup diced tomatoes
  • 2/3 cup grated cheese (preferably Monterey Jack or cheddar)
  • 1 to 2 Tbsp finely chopped fresh jalapeño pepper, if desired
  • Salt and pepper, to taste
0/5 (0 Votes)

South-of-the-Border Tomato Soup

South-of-the-Border Tomato Soup

By

Preheat the oven to 450 degrees

  • 4 pints grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 2 cups chicken broth
  • 1 teaspoon honey
  • 1 ripe hass avocado
  • 1/4 cup plain reduced-fat greek yogurt
  • 4 ounces sharp yellow cheddar cheese, shredded (1 packed cup)
  • 1/2 teaspoon ancho chile powder
  • 1 1/2 cups lightly crushed baked tortilla chips
4/5 (1 Votes)

Cashew Chicken Salad

Cashew Chicken Salad

By

Slice chicken strips diagonally

  • 1/4-pound cooked chicken strips
  • 1 (12-ounce) container cole slaw
  • 1 (8.5-ounce) can mandarin oranges in light syrup, drained
  • 1/3 cup cashews, chopped
  • 1 tablespoon olive oil, optional
0/5 (0 Votes)

Shrimp Tacos with Avocado Topper

Shrimp Tacos with Avocado Topper

By

In a small bowl combine avocado, cilantro, chile pepper, lime peel, lime juice, and chili powder

  • 1/2 of an avocado, seeded, peeled, and chopped
  • 2 tablespoons fresh cilantro leaves
  • 2 teaspoons finely chopped jalapeno chile pepper*
  • 1/4 teaspoon finely shredded lime peel
  • 2 teaspoons lime juice
  • 1/2 teaspoon chili powder
  • 8 ounces fresh or frozen medium shrimp in shells
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh ginger, minced
  • 1/8 teaspoon ground black pepper
  • 4 6 - inches white corn tortillas,** warmed according to package directions
  • 3/4 cup packaged shredded cabbage with carrots (coleslaw mix)
  • 1/3 cup chopped red sweet pepper
  • 2 lime wedges
0/5 (0 Votes)