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Recipes
101st Airborne Beer Cheese Soup
By ClaudiaJan
Heat broth to boiling, reduce heat, add cheese whiz, stir till melted, add beer and reheat, but do not boil
- 1 large can chicken broth
- 1 medium jar cheese whiz
- 1 can stale beer
- cayenne pepper to taste
Couscous Salad with Grapes and Feta
By ClaudiaJan
Combine couscous with hot water
- 1/2 cup couscous
- 1/2 cup hot water
- 1/2 cup chopped toasted walnuts
- 1/2 cup (2 oz) Feta, crumbled
- 1/2 cup halved seedless grapes
- 1/4 cup parsley, chopped
- 3 tab. olive oil
- 2 tab fresh lemon juice
- salt and pepper
New York City Hot Dog
By ClaudiaJan
Directions Heat oil in a small saucepan over medium-high heat
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1/4 teaspoon coarse salt
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- 1/2 teaspoon hot sauce
- 1 teaspoon granulated sugar
- 6 all-beef hot dogs
- 6 hot dog buns
- Spicy brown mustard, for serving
- Quick Kraut
Spiced Cranberry Sauce
By ClaudiaJan
Combine water, brown sugar, cloves and cranberries in a medium saucepan; bring to a boil
- 1 c. water
- 1 c. brown sugar, packed
- 1/4 t. ground cloves
- 12-oz. pkg. cranberries
- 8-oz. can pineapple tidbits,
- drained
- 3/4 c. chopped pecans
Amaretto Chocolate Cheesecake
By ClaudiaJan
Amaretto Chocolate Cheesecake 22 Oreo Cookies -- Crushed 6 Tbsp Unsalted ...
- Instructions:
- Amaretto Chocolate Cheesecake
- 22 Oreo Cookies -- Crushed
- 6 Tbsp Unsalted Butter -- Melted
- 24 Oz Cream Cheese
- 2/3 Cup Sugar
- 1/4 Cup Sour Cream -- Room Temp.
- 5 Tbsp Corn Starch
- 3 Eggs -- Room Temp.
- 1 Egg Yolk -- Room Temp.
- 1 Tsp Vanilla Extract
- 4 Tsp Cocoa Powder -- Unsweetened
- 3 Tbsp Sugar
- 1/2 Cup Amaretto
- 1/3 Cup Almonds -- Toasted And Chopped
- 2 Tsp Almond Extract
- 2 Cups Semisweet Chocolate -- Chips
- 1 Tbsp Butter -- Melted
- 24 Each Almonds
- 1/2 Cup Whipping Cream
- 1 Tbsp Amareto
- CRUST:
- In a small bowl, stir together crumbs, and melted butter until well combined and wet. Press the crumb mixture
- evenly into the bottom and 2/3 the way up the sides of a buttered 9-inch springform pan.
- CHEESCAKE:
- In a large mixing bowl, and using an electric mixer, beat cream cheese until smooth (but DO NOT OVERBEAT
- or you will get Grand-Canyon sized cracks during baking). Add the 2/3 cup sugar, sour cream and cornstarch
- and mix until smooth. Add the egg yolks on e at a time, beating until incorporated after each. Stir in vanilla.
- Remove 3/4 cup of the batter and put it in a small bowl. To this mixture, stir in the cocoa powder and 3 tbsp
- sugar. Set this mixture aside. In the large bowl, stir in the amaretto, chopped almonds and the almond extract.
- Pour half of the almond mixture into the prepared pan, spoon the chocolate mixture over the almond mixture,
- pour the remaining almond mixture over the chocolate layer. Without breaking or touching the crust, swirl a
- knife blade around in the mixture to m arble it. Bake at 425 degrees F. for 10 minutes. Without opening the
- oven door, reduce the heat to 225 degrees F. and bake for 1 hour or until the center no longer looks wet and
- shiny. Remove the cake from the oven and run a thin knife blade around the inside edge e of the pan. Turn the
- oven off and put the cake back in for another 30 minutes. Allow to cool at room temperature and chill
- overnight.
- TOPPING:
- Melt chocolate and butter in double boiler over simmering water. Dip each almond in the chocolate mixture and
- arrange on a sheet of wax paper and chill until the chocolate hardens.
- Whip the whipping cream with the amaretto until stiff peaks form. Pipe this mixture around the edges of the
- chilled cake and garnish with the chocolate dipped almonds. Chill until serving time.
- Makes 10 to 12 slices
Connelly Goulash
By ClaudiaJan
In a skillet brown ground beef with the onion
- Helen's Goulash
- 1 pound Ground Beef -- browned and drained
- 1 15 oz can kidney beans, canned -- do not drain
- 1 15 oz can Franco American Spaghetti
- 1 med Onion -- chopped
Slow-Cooker Brisket Sandwiches
By ClaudiaJan
Recipe courtesy of Food Network Magazine
- 2tablespoons vegetable oil
- 15-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
- Kosher salt and freshly ground pepper
- 4cloves garlic, smashed and peeled
- 112-ounce bottle stout beer
- 4stalks celery, cut into large pieces
- 2/3cup packed dark brown sugar
- 1/2cup tomato paste
- 1/2cup red wine vinegar
- 1/3cup dijon mustard
- 1/3cup soy sauce
- 2 bay leaves
- 1teaspoon paprika
- 2brioche or other rolls, split open and toasted
- Coleslaw, for serving
Scented Sugars
By ClaudiaJan
Scented sugar adds a subtle perfume and flavor to coffee, fruit desserts, and baked goods
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Penne with Five Cheeses
By ClaudiaJan
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- Kosher salt
- 2 cups heavy cream
- 1 cup crushed tomatoes in thick tomato puree
- 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
- 1/2 cup shredded imported Italian fontina (1 1/2 ounces)
- 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
- 2 tablespoons ricotta cheese
- 1/4 pound fresh mozzarella, sliced
- 6 fresh basil leaves, chopped
- 1 pound imported penne rigate pasta
- 4 tablespoons (1/2 stick) unsalted butter
Escarole Salad
By ClaudiaJan
Directions Preheat oven to 350 degrees
- 2 cups walnuts, divided
- 1/2 cup extra-virgin olive oil
- 1 clove garlic, smashed
- 1/4 cup red-wine vinegar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 head escarole, chopped
- 1/2 small red onion, thinly sliced
- 3 ounces Pecorino Romano cheese, shaved