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Recipes
SLOW-COOKER FUDGE
By ClaudiaJan
Melt butter and cheese in slow-cooker on Low, stirring to mix well
- 2 1-pound packages confectioners' sugar
- 1/2 cup baking cocoa
- 2 cups chopped pecans
- 1 cup butter
- 8 ounces Velveeta cheese, chopped
- 1 1/2 teaspoons vanilla extract
Chipotle Barbeque Sauce
By ClaudiaJan
1 (28-ounce) can crushed tomatoes 3/4 cup molasses 1 small onion, peeled and chopped (about cup) 1/4 cup...
- 1 (28-ounce) can crushed tomatoes
- 3/4 cup molasses
- 1 small onion, peeled and chopped (about
- cup)
- 1/4 cup dry sherry or orange juice 1 tablespoon Worcestershire sauce 1 to 2 tablespoons chipotle chiles in adobo
- sauce (see Note)
- 1 clove garlic, peeled and crushed
- 1 teaspoon ground allspice Salt and freshly ground black pepper
Almond Toffee Bars
By ClaudiaJan
Almond Toffee Bars 1 1/2 Cups Unsifted Flour -- Unsifted 1/2 Cup Sugar -- Confecti...
- Almond Toffee Bars
Three Bean Ribollita, Pressure Cooker Variation
By ClaudiaJan
Sort through the beans for stones or dirt, and rinse under cold running water before you begin
- 3 ounces dried cannellini beans (1/2 cup)
- 3 ounces dried great northern beans (1/2 cup)
- 3 ounces dried pinto beans (1/2 cup)
- 8 1/2 cups water
- 4 ounces bacon, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- 2 cloves garlic, minced
- 4 carrots, cut into 1/2-inch dice
- 2 ribs celery, strings removed, cut into 1/2-inch dice
- 1/2 savoy cabbage (about 12 ounces), thinly sliced
- 5 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 2 teaspoons chopped fresh rosemary
- Coarse salt and freshly ground pepper
- 6 half-inch-thick slices day-old country-style bread, torn into small pieces
- Freshly grated Parmesan cheese, optional
Green Beans with Mustard
By ClaudiaJan
To make about 1 1/2 pints of Roman mustard combine the mustard seed, vinegar and grape juice, and mix in the salt a...
- 12 ounces brown mustard seed
- 8 fluid ounces red wine vinegar
- 12 fluid ounces unsweetened red grape juice
- 1 tablespoon salt
- 2 teaspoons cumin seeds, freshly ground
- 2 ounces flaked almonds
- 3 ounces pine nuts
- 1 pound green beans
- 2 tablespoons mustard oil
- 1/2 small fresh green chilie, seeded and finely chopped
- 1 large clove garlic, crushed
- 1 teaspoon Roman mustard
- Salt (preferably Maiden salt)
- 1/2 teaspoon ground mustard seed
- 1/2 teaspoon cumin seed
Salmon Baked in Foil
By ClaudiaJan
Preheat the oven to 400 degrees F
- 4 (5 ounces each) salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Vi's Garlic Dill Pickles
By ClaudiaJan
Directions 1. Wash, rinse, and sterilizle six 1-quart canning jars
- 12 large sprigs fresh dill
- 6 garlic cloves, peeled
- 6 pounds small cucumbers, no more than 1 inch in diameter
- 3 cups cider vinegar
- 3/4 cup sugar
- 3/4 cup pickling salt
Slow-Cooked Barbecue Beef
By ClaudiaJan
Place all ingredients in a slow-cooker and cook on low until meat is tender enough to shred, 6 to 8 hours
- 1 beef chuck roast (about 3 pounds)
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (14 ounces) chicken broth
- 3 canned chipotle chilies in adobo, minced
- (optional)
- 2 Tbs. chili powder
- 2 tsp. ground cumin
- 1 tsp. oregano
- 3 large garlic cloves, minced
- 1 1/2 cups your favorite sweet barbecue sauce
Wisconsin Tuna Cake with Lemon Dill Sauce
By ClaudiaJan
Combine Tuna, bread crumbs, onion, egg, milk and lemon peel
- 2 cans (5 oz.) tuna, drained and flaked
- 3/4 cup seasoned breadcrumbs
- 1/4 cup diced green onions
- 2 tab. diced piminentos, drained
- 1 large egg, beaten
- 1/2 cup low fat milk
- 1/4 tsp. lemon peel, grated
- 2 tab. vegetable oil
- Lemon Dill Sauce
- 1/4 cup chicken broth
- 1 tab. lemon juice
- 1/4 tsp. dill weed
Mushroom Ragù Rigatoni
By ClaudiaJan
Yields: About 6 cups, enough for 3 pounds pasta, freeze 4 cups and use 2 cups to dress one pound of rigatoni Prepa...
- 1/2 ounce dried porcini mushrooms (about 1/2 cup loosely packed pieces), soaked in 1 1/2 cups warm water for a few minutes, until reconstituted
- 2 1/2 pounds small, firm, fresh mixed mushrooms
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary, a tender stem about 4 inches long
- 1 sprig fresh sage with 4 big leaves or more smaller ones
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 1 medium onion, finely chopped (about 1 cup)
- 1 cup finely chopped shallots
- 1/2 teaspoon salt, plus more to taste, divided
- 6 tablespoons tomato paste
- 1 cup dry Marsala
- 4 cups hot chicken or vegetable stock, divided
- Freshly ground black pepper
- 1 pound Lidia’s Rigatoni
- 1/2 cup grated Grana Padano