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Recipes
Baked Sweet Potatoes
By ClaudiaJan
Directions Preheat oven to 375 degrees with rack in center position
- 4 large sweet potatoes
- 4 tablespoons unsalted butter
- 1 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Chicken Quesadilla Pie
By ClaudiaJan
Directions Heat oven to 400° F
- 1 10-ounce can green or red enchilada sauce
- 1/4 cup heavy cream
- 4 8-inch flour tortillas
- 2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
- 1 3 1/2- to 4-pound rotisserie chicken, shredded
- 1/2 small red onion, finely chopped
- 1 zucchini, quartered lengthwise and thinly sliced
- 1 cup salsa
- 1 avocado, diced
- 1 cup fresh cilantro leaves
Polenta The Old Fashioned Way
By ClaudiaJan
Directions In a medium saucepan, bring 4 cups water and cream to a boil
- 4 cups water
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon coarse salt
- 1 cup polenta (stone-ground corn meal)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons mixed fresh herbs, finely chopped (optional)
- Freshly ground black pepper
Sweet Potato Pie With Candied Nut Cream
By ClaudiaJan
Directions Heat oven to 400° F
- 1 pound sweet potatoes (2 medium)
- 12 graham crackers
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 14-ounce can sweetened condensed milk
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pinch ground cloves
- 1 cup heavy cream
- 1/2 cup chopped candied nuts or peanut brittle
Watermelon Mojito
By ClaudiaJan
Recipe courtesy Sunny Anderson, 2009
- 2 1/2 to 3 pounds watermelon flesh, pits removed
- 1/2 cup fresh lime juice
- 1/4 cup packed mint leaves, plus more for garnish
- 2 1/2 cups white rum
- 1/4 cup agave syrup
Ty's Thai Salad
By ClaudiaJan
For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions
- 1 head Napa cabbage, shredded
- 1 head red cabbage, shredded
- 1 large cucumber, julienned
- One 10-ounce bag shelled edamame, cooked
- 2 carrots, peeled and grated
- 2 green onions, finely sliced
- 2 cups olive oil
- 1 1/2 cups finely chopped fresh cilantro
- 1 cup sugar
- 2 cloves garlic, minced
- Juice of 2 limes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 avocado, peeled and finely sliced
Sausage-Provolone Patties With Fried Eggs
By ClaudiaJan
Put the bacon in a medium saucepan and fill with water
- 6 ounces thick-cut bacon, cut into 3/4-inch pieces
- 3/4 pound pork tenderloin, cut into 3/4-inch pieces
- 2 tablespoons dry white wine
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon sugar
- Kosher salt and freshly ground pepper
- 1/2 cup diced provolone cheese
- 1 tablespoon vegetable oil
- 6 to 8 large eggs
PASTA SAUCES - PESTO RICOTTA
By ClaudiaJan
1. Stir frozen peas into pasta cooking water when pasta is added
- Cook pasta: Bring a large pot of lightly salted water to boil. Add 12 ounces pasta and cook according to package directions.
- Meanwhile prepare one or the pasta sauces below.
- Before draining pasta, scoop off about & cup of the pasta cooking water. After draining, return pasta to pot along with reserved cooking water. Add sauce and toss to mix.
- 2 cups (10 ounces) frozen green peas
- 1 cup nonfat ricotta cheese
- 1.4 cup refrigerated pesto sauce
- (from a tub) 1 jar (7 ounces) roasted red peppers,
- cut in thin strips
Bean Dip
By ClaudiaJan
Bean Dip Recipe By : Mesa County Food Program 2 Cups Beans -- Cooked 1 Tsp ...
- Bean Dip
- Recipe By : Mesa County Food Program
- 2 Cups Beans -- Cooked
- 1 Tsp Worcestershire Sauce
- 1 Tsp Jalapeno Pepper -- Chopped And Seeded
- 1 Tbsp Lemon Juice
- 3/4 Tsp Salt
- 2 Tbsp Mayonnaise
- 3 Tbsp Green Onion -- Chopped
- Place drained beans and remaining ingredients, except for 1 tbsp of the green onion, in a blender. Blend until smooth. (Or, mash beans to a puree and mix with remaining ingredients.) Place in a small bowl and garnish with chips and the green onion.
Best Tomato Soup Ever
By ClaudiaJan
Directions To begin, dice the onion
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley