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Recipes
Simple Syrup
By ClaudiaJan
Simple Syrup Recipe By : Makes 1 1/3 cups This syrup can be stored in the refrigerator indefinitely ...
- Simple Syrup
- 1 1/3 : Makes 1 1/3 cups
- This syrup can be stored in the refrigerator indefinitely
- 1 1 1 cup sugar
- Ice water for bath
CONVENTIONAL MEASURES
By ClaudiaJan
Dash.....................
- Mass:
- Dash...................................Less than 1/8 teaspoon
- 1 teaspoon.......................... 1/6 fluid ounce
- 3 teaspoons........................ 1 tablespoon
- 1 tablespoon....................... 1/2 fluid ounce
- 2 tablespoons.......................1 fluid ounce
- 4 tablespoons.......................1/4 cup
- 5 tablespoons + 1 teaspoon....1/3 cup
- 16 tablespoons..................... 1 cup
- 1 cup...................................8 fluid ounces
- 2 cups..................................1 pint (16 fluid ounces)
- 4 cups................................. 1 quart (32 fluid ounces)
- 4 quarts............................... 1 gallon
- 1 pound............................... 16 ounces (dry measure)
- METRIC EQUIVALENTS
- 1 ounce ............................................ 28 grams
- 1 pound............................................. 448 kilograms
- 1 gram.............................................. 0357 ounces
- 1 kilogram..........................................2.232 pounds
- Liquid Volume:
- 1 ounce ............................................ 29.57 milliliters
- 1 pint................................................ 473 liters
- 1 quart...............................................946 liters
- 1 gallon..............................................3.758 liters
- 1 milliliter...........................................0338 ounces
- l liter..................................................2.114 pints
- l liter..................................................1.057 quarts
- 1 liter.................................................2642 gallons
- EQUIVALENTS
- Butter or margarine. . 1 stick (1/4 pound) = 1/2 cup
- Cabbage............... 1 pound = 4 cups shredded
- Cheese.......................... 1/4 pound = 1 cup shredded
- All-purpose flour .... 1 pound = 4 cups
- Macaroni and spaghetti 1/2 pound, uncooked (2 cups)
- Noodles.......... ............. l/2 pound, uncooked (4 cups)
- Onion.........................1 medium = 1/2 cup chopped
- Rice.......................... 1 cup, uncooked = 3 cups cooked
- Shortening, vegetable 1 pound = 2 cups
- Sugar, brown.......... 1 pound = 2 1/4 cups firmly packed
- Sugar, confectioners' 1 pound = 3 1/2 cups sifted
- Sugar granulated 1 pound = 2 cups
Eastern Carolina Vinegar Sauce
By ClaudiaJan
From Ed Wilson of Wilson's Barbeque
- 2 cups cider vinegar
- 1/2 cup water
- 1 tab. red chile flakes
- 2 tab. sugar
- 1 1/2 tsp. Worcestershire Sauce
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. freshly ground black pepper
- 1 cup ketchup
Crock Pot Chicken and Wild Rice Soup
By ClaudiaJan
Directions Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts a...
- serves 4
- 1 lb chicken breasts (do not use frozen,) cut in half if large
- 1/2 small onion or 1 large shallot, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1 large or 2 small bay leaves
- 2 Tablespoons butter or Earth Balance Vegan Butter
- 6 cups gluten-free chicken broth
- 3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)
- Directions
- Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.)
- Notes
- Depending on the type of rice you use, it may not be cooked through at 4 hours. If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.
- This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Shrimp Scampi
By ClaudiaJan
Preparation Instructions Boil water for pasta; have it ready
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/2 whole Medium Onion, Finely Diced
- 4 cloves Garlic Cloves, Minced Or Pressed
- 1 pound Large Shrimp, Peeled And Deveined
- 1/2 cup White Wine
- 2 whole Lemons
- 4 dashes Hot Sauce (I Used Tabasco; More To Taste)
- Salt And Freshly Ground Black Pepper, To Taste
- 8 ounces, weight Angel Hair Pasta
- Chopped Fresh Basil To Taste
- Chopped Fresh Parsley, To Taste
- 1/2 cup Grated Parmesan Cheese
Fruity Nut Bread aka Banana Bread
By ClaudiaJan
Directions: Grease and flour an 11 x 7-inch casserole; set aside
- Ingredients:
- 1 cup sugar
- 1/2 cup cooking oil
- 3 ripe bananas, mashed
- 2 eggs, slightly beaten
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 1/2 tbsp. milk
- 1 tsp. vanilla extract
- 1/3 cup dried apples, cut into 1/2 inch pieces
- 1/3 cup raisins
- 1/3 cup dried blueberries (optional)
- 1/2 cup chopped walnuts
- 1/2 cup chopped almonds
- 1/2 cup whole pecans
Loveable Pizza
By ClaudiaJan
Directions: Preheat oven to 425 degrees
- Ingredients:
- 1 package Pillsbury Classic Pizza Crust refrigerated dough
- 6 slices center-cut bacon or turkey bacon
- 1/2 cup fat-free mayonnaise
- 1/2 tsp. dry ranch seasoning mix
- 2 cups shredded lettuce
- 2 plum tomatoes, chopped
Poke Cake
By ClaudiaJan
Take cooled cake layers and place in clean serving pan or dish
- 1 pkg. White cake mix
- 3 oz. sugar free red jello
- 3 oz. lime or whatever color combination you are creating
- 2 cups boiling water
- 1 container Cool Whip (8 oz.)
FARMHOUSE CULTURE CLASSIC KRAUT WITH CARAWAY
By ClaudiaJan
Directions Combine cabbage, caraway seeds, and 1 tablespoon salt in a large bowl
- 1 head green cabbage (3 pounds), shredded (14 cups), 3 whole small leaves reserved
- 1 tablespoon caraway seeds
- Coarse sea salt
Chipotle Corn, Poblano, and Potato Gratin
By ClaudiaJan
Heat oven broiler to high heat
- 4 large poblano peppers
- 1-1/2 cup corn, thawed if frozen
- 1/2 cup very finely diced onion
- 2 large russet potatoes, peeled, 1/2-inch dice
- 2 Tbs vegan butter
- 2 Tbs all-purpose flour
- 1 large clove garlic, minced
- 2 cups Silk 2g Sugar Protein & Nutmilk Almond Cashewmilk & Pea Protein
- 1/2 tsp kosher salt
- couple pinches fresh cracked pepper
- 1 tsp Dijon mustard
- 2 tsp adobo sauce from the can of chipotle peppers
- 1/2 of a chipotle pepper, minced (add more to desired heat)
- 1/2 cup panko breadcrumbs
- 1 tsp extra virgin olive oil
- garnish: fresh herbs such as chopped cilantro or snipped chives