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Recipes
Steak à la Chorrillana
By ClaudiaJan
Directions: Preheat a grill to medium
- Ingredients:
- 1/4 cup extra-virgin olive oil
- 3 baking potatoes, sliced lengthwise 1/4 inch thick1 1/2 spanish onions, sliced lengthwise
- 1 tomato, cut into 8 wedges
- 3 pounds flatiron steaks, halved crosswise
- Salt and pepper
- 2 tablespoons chopped cilantro
- Lime wedges, for serving
Dijon Potato Salad
By ClaudiaJan
Makes 4 cups Combine and Chill
- 1 cup Best Foods Mayonnaise
- 2 tab. Dijon mustard
- 2 tab. Chopped fresh dill
- salt, pepper
- Small red potatoes, 1 lbs., cooked and quartered
- 1 cup sliced radishes
- cup chopped green onions
Mad Hungry Sliders
By ClaudiaJan
Directions Melt 4 tablespoons butter in a small pan
- Ingredients
- Makes 20 small burgers; serves 8.
- 3 ounces (6 tablespoons) unsalted butter, softened
- 2 to 3 shallots, minced
- 2 tablespoons water
- Coarse salt and freshly ground pepper
- 2 pounds ground sirloin
- 20 round dill pickle slices
- 20 slices (2-inch square) white cheese, any type
- 20 soft dinner rolls, split and toasted
- 20 small lettuce leaves, any type, for serving
- 3 Roma or plum tomatoes, thinly sliced crosswise, for serving
- Condiments, such as ketchup, mayonnaise, and mustard, for serving
- Embed each burger with a pickle slice before broiling.
- This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
MOTHER'S (HELEN CONNELLY) DILL PICKLES
By ClaudiaJan
The brine is the best for peppers, cucumbers and vegetables you want to pickle! I use this brine for more things t
- Medium Cucumbers
- 1 tsp. mustard seeds
- 1 cup cider vinegar
- 2 cups water
- 1 tab. course salt, pickling salt
- 3 or 4 heads dill
- whole peeled garlic cloves - too taste!
One-Pan Pasta
By ClaudiaJan
Directions Step 1 Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt...
- prep: 15 mins
- total time: 20 mins
- servings: 4
- Ingredients
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red-pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4 1/2 cups water
- Freshly grated Parmesan cheese, for serving
Twenty Four Hour Fruit Salad
By ClaudiaJan
Cook first five in double boiler
- 4 tab. Sugar
- 1/4 cup cream
- 2 egg yolks
- Juice of 1 lemon
- Dash salt
- 2 cups canned Queen Anne Cherries, drained
- 2 cups diced pineapple, drained
- 2 cups mandarin oranges, drained
- 2 cups small marshmallows or cut up marshmallows
- 1 cup nuts
- 1 pt cream, whipped
Green Pepper and Tomatillo Salsa
By ClaudiaJan
Green Pepper and Tomatillo Salsa Makes 2 cups 2 fresh green jalapeño peppersor 1 small poblan...
- Green Pepper and Tomatillo Salsa
- 2 2 cups
- 2 2 1 fresh green jalapeño peppersor 1 small poblano pepper
- 1 1 1 pound tomatillos, husks removed
- 2 2 2 cloves garlic, minced
- 1 1 12 cup fresh cilantro leaves and stems, plus 12 leaves for garnish
- 1/4 1/4 1/4 cup freshly squeezed lime juice
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- 2 2 2 fresh green serrano chiles, seeded and deveined
- 1/2 1/2 1/2 small ripe avocado
- 2 2. 3 to Set aside one tomatillo; blanch the rest in boiling, salted water, 3 minutes. Drain; place under cold running water to stop cooking.
- 3 3. to 1 to Transfer half the tomatillos to blender. Add garlic, 1 cup cilantro leaves and stems, lime juice, salt, and pepper. Blend until smooth. Add remaining tomatillos, and blend until smooth. Transfer to a medium bowl.
- 4 4. 1/8-inch 6 Cut serranos into 1/8-inch dice. Stir into tomatillo mixture with 6 cilantro leaves, reserved pepper strips, and any collected juice.
- 5 5. To 1/4-inch-thick 6 To serve, cut reserved tomatillo into 1/4-inch-thick slices. Grill on greased grill pan or in skillet. Arrange slices over salsa. Slice avocado thinly. Sprinkle salsa with remaining 6 cilantro leaves, and top with avocado.
Seven-Layer Bean Dip
By ClaudiaJan
Assemble this classic dip in glass jars for a single-serving appetizer
- 4 tablespoons safflower oil
- 1 cup plus 2 tablespoons chopped onion (from 1 medium onion)
- 4 garlic cloves, minced
- 2 cans (15 1/2 ounces each) pinto beans, drained, liquid reserved
- 2 medium tomatoes, finely chopped
- 1/2 teaspoon coarse salt
- 2 ripe avocados, halved, pitted, and peeled
- 1 to 2 pickled jalapeno chiles, minced
- 1 cup plus 2 tablespoons sour cream
- 2 tablespoons fresh lemon juice
- 3 ounces cheddar cheese, grated (1 cup)
- 6 scallions, thinly sliced
- 6 ounces pitted black olives, chopped
- 1 to 2 bags tortilla chips, for serving
The Smotherload
By ClaudiaJan
Bake the waffle fries as the label directs
- 1 20-to-22-ounce package frozen waffle fries
- 4 slices bacon
- 1 1/2 cups shredded mild yellow cheddar cheese (about 6 ounces)
- 1/2 cup shredded mozzarella cheese (about 2 ounces)
- 1 tablespoon cornstarch
- 2 tablespoons chopped pimientos
- 1/4 teaspoon mustard powder
- 1/4 cup sour cream
- Kosher salt and freshly ground pepper
- 2 scallions, sliced
Black-Eyed Pea Dip
By ClaudiaJan
Recipe courtesy Paula Deen
- 2 (15-ounce) cans black-eyed peas, drained
- 1 (15-ounce) can whole kernel corn, drained
- 1 (10-ounce) can spicy canned tomatoes, chopped
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 to 3 tablespoons chopped fresh jalapeno pepper
- 1/4 cup chopped yellow onion
- 1 (4-ounce) jar chopped pimentos, drained
- Corn chips, for serving
- 1/2 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sugar
- Pinch dried oregano
- 1/2 cup olive oil
- 1/2 cup vegetable oil