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Recipes
Cafe Bengali
By ClaudiaJan
Directions Combine the cream and sugar in a chilled metal bowl
- 3/4 cup heavy whipping cream
- 1 tablespoon sugar
- 1 pint chocolate ice cream
- 4 cups freshly brewed coffee, hot
- Freshly grated nutmeg, for garnish
Skyline Ranch Sweet Green Chili Corn Bread
By ClaudiaJan
Skyline Ranch Sweet Green Chili Corn Bread 1 cup milk 1 tablespoon lemon juice 1/2 cup butter or margarine, ...
- 1 cup milk
- 1 tablespoon lemon juice
- 1/2 cup butter or margarine, melted
- 1 (4-ounce) can diced mild green chiles
- 2 large eggs
- 1 1/2 cups cornmeal
- 3/4 cup unbleached all-purpose flour
- 1/2 cup sugar
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
Stove-Top Pasta and Cheese
By ClaudiaJan
Pulse bread in a food processor until coarsely ground (you should have 1 cup)
- 2 to 3 slices rustic bread, such as ciabatta, trimmed of crusts and cut into 1-inch pieces
- 1 tablespoon unsalted butter
- Coarse salt and freshly ground pepper
- 1 pound spaghetti
- 3 large eggs, room temperature
- 1 ounce Parmesan, finely grated (about 1/2 cup)
- 1 ounce sharp cheddar, finely grated (about 1/2 cup)
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
Tex-Mex Gazpacho Recipe | Real Simple Recipes
By ClaudiaJan
In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring ...
- 2 1/2 pounds tomatoes, chopped
- 2 Kirby cucumbers (about 1/2 pound), peeled and chopped
- 1 red bell pepper, chopped
- 1 small poblano pepper, chopped
- 1/2 small red onion, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1/3 cup sour cream
- 1/4 cup pepitas (roasted, hulled pumpkin seeds)
- cilantro sprigs
- Warm flour tortillas, for serving (optional)
Creamy Three-Cheese Spaghetti
By ClaudiaJan
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente
- 12 oz. spaghetti
- 3 cloves garlic, minced
- 3/4 c. heavy cream
- 3/4 c. Italian cheese blend
- kosher salt
- Freshly ground black pepper
- 3 tbsp. chopped fresh parsley
Irish Pub Salad
By ClaudiaJan
Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend
- 1/2 cup regular or low-fat mayonnaise
- 2 tablespoons malt vinegar or white wine vinegar
- 2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
- 1 teaspoon whole grain Dijon mustard
- 2 to 3 teaspoons water
- 4 cups torn Boston or Bibb lettuce
- 4 cups selected salad bar ingredients (such as pickled beets, sliced cucumber, diced tomatoes, chopped celery, shredded cabbage and sliced onions)
- 2 hard-boiled eggs, peeled, sliced
- 4 ounces cheddar and/or blue cheese, cut into wedges
Cheese-and-Onion Jam Toasts
By ClaudiaJan
Directions: In a large skillet, heat 3 tablespoons butter over medium-low heat
- 3 tablespoons butter
- 3 coarsely chopped large onions
- 1 teaspoon salt
- 3/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 tablespoons butter
- 1 baguette
- Thinly sliced Manchego cheese
- A thin pear slice
Gazpacho Salad
By ClaudiaJan
Mix all ingredients in a large serving bowl
- 1 pound grape or cherry tomatoes, halved (4 cups)
- 1 medium English cucumber, peeled, halved lengthwise and chopped (2 cups)
- 2 celery stalks, halved lengthwise and thinly sliced (1 1/4 cups)
- 1 medium green bell pepper, cored, seeded, and chopped (1 1/4 cups)
- 1 small red onion, chopped (1/2 cup)
- 1 garlic clove, minced
- 1 Tbsp olive oil
- 1 Tbsp Worcestershire sauce
- 1 Tbsp red wine vinegar
- 2 tsp lemon juice
- 1 tsp salt
- 1/2 tsp ground black pepper
- Several dashes hot red pepper sauce, to taste
- I
Rasmopolitan
By ClaudiaJan
Directions Fill a cocktail shaker halfway with ice
- Ingredients
- Makes 1 cocktail.
- 1 ounce (2 tablespoons) citrus-flavored vodka
- 1 ounce (2 tablespoons) raspberry-flavored vodka
- 1/2 ounce (1 tablespoon) Chambord
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon Simple Syrup
- 2 tablespoons cranberry juice
- Raspberries, for garnish
Pennsylvania Whoopie Pie
By ClaudiaJan
Makes 18 pies Cakes Preheat oven to 350 degrees
- Makes 18 pies
- Cakes
- Preheat oven to 350 degrees. In a large bowl, cream together 1/2 cup vegetable shortening, 1 cups sugar and 1 egg.
- Add 1 cup butter milk, 2 cups sifted flour, 1/2 cup sifted unsweetened cocoa, and 1 tsp salt. Mix well.
- Add 1/2 cup water and 1 tsp. baking soda and mix until smooth.
- Using a small ice cream scoop, drop batter 2 inches apart onto greased baking sheets. Bake for 12 minutes. Cool cakes completely before filling.
- Filling
- Mix 3 1/2 cups confectioner's sugar, 2 tbsp. flour, 1 tsp. vanilla, 1 1/2 tsp. lemon juice, 1/4 cup milk, 1/2 cup vegetable shortening on low speed until blended.
- Then mix on high speed until fluffy. Scoop filling on half the cakes, then cover with another cake.
- Adapted from Bird-in-Hand Bakery's recipe