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Recipes
Apple Chutney
By ClaudiaJan
Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in...
- 6 Granny Smith apples, peeled, cored and half-inch diced
- 1 cup chopped yellow onion
- 2 tablespoons minced fresh ginger
- 1 cup freshly squeezed orange juice (2 oranges)
- 3/4 cup good cider vinegar
- 1 cup light brown sugar, lightly packed
- 1 teaspoon whole dried mustard seeds
- 1/4 teaspoon hot red pepper flakes
- 1 1/2 teaspoons kosher salt
- 3/4 cup raisins
Chiles Rellenos
By ClaudiaJan
From the August/September Home Companion by Mary Englebreit's! Egg Roll Wrappers instead of breading make them sta
- 4-6 Poblano or New Mexican Chiles
- 2 cups (8 oz.) shredded queso blanco, Monterey jack, or pepper jack cheese
- 1/2 cup (1 oz.) sun dried tomatoes, softened in warm water, chopped
- 2 gloves garlic, peeled, minced
- 1/2 cup plus 3 tab. chopped cilantro
- 2 tab. fresh basil, shredded
- 1 package (1 pound) egg roll wrappers
- 2-3 cups tomato sauce, your favorite
- 1 cup vegetable oil, plus more as needed
Cauliflower Gratin
By ClaudiaJan
Preheat the oven to 375 degrees F
- 1 (3-pound) head cauliflower, cut into large florets
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 3/4 cup freshly grated Gruyere, divided
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh bread crumbs
Tagliatelle with Herbs and Buttery Egg Sauce
By ClaudiaJan
Step 1 Cook pasta in a large pot of generously salted water until al dente
- 8 ounces fresh or 6 ounces dried egg tagliatelle
- Coarse salt and freshly ground pepper
- 1 stick unsalted butter
- 3 large eggs, lightly beaten
- 1/4 cup mixed fresh herbs, such as whole flat-leaf parsley leaves and chopped chives
Tomato Soup
By ClaudiaJan
Directions Melt butter in a large saucepan over medium-low heat
- 6 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 2 cloves garlic, chopped
- 24 ounces canned whole plum tomatoes
- 3 cups homemade or low-sodium store-bought chicken stock
- 2 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
Oatmeal Applesauce Breakfast Bars
By ClaudiaJan
Oatmeal Applesauce Breakfast Bars ½ cup softened butter ¾ cup firmly packed brown sugar ½ cup non fat d...
- Oatmeal Applesauce Breakfast Bars
- ½ cup softened butter
- ¾ cup firmly packed brown sugar
- ½ cup non fat dry milk
- 1 1 1 ¼ cups all-purpose flour
- 1 1 1 tsp. Cinnamon
- 1 1 1 tsp. Salt
- ½ tsp. Soda
- 2 2 2 cups oatmeal, uncooked (quick or old-fashioned)
- 1 1 1 ½ cups applesauce
- Recipe from Dairy Council
Black-Eyed Peas with Bacon Recipe
By ClaudiaJan
Place peas and bacon in a large Dutch oven; add water to cover
- 1 pound dried black-eyed peas, rinsed and sorted
- 1/2 pound bacon, cooked and crumbled
- 1 tablespoon butter
- 1 large onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- Salt to taste
- Additional cooked and crumbled bacon, optional
Tomato-Beet Salad
By ClaudiaJan
Directions Preheat oven to 400 degrees
- 1 pound scrubbed small beets
- 2 pounds tomatoes, preferably heirloom
- 1 pint cherry tomatoes
- 1/4 cup crumbled feta
- 1/4 cup fresh cilantro leaves
- 1/4 cup extra-virgin olive oil
- Salt and pepper
Coleslaw Asian Style
By ClaudiaJan
Instructions 1. In a large colander, toss the cabbage with the salt
- Ingredients
- 4 4 4 cups finely shredded red cabbage
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 cup rice vinegar
- 1 1 1 tablespoon minced peeled fresh ginger
- 1/2 1/2 1/2 teaspoon crushed red pepper flakes
- 3 3 3 medium carrots, peeled and finely shredded
- 1 1 1 tablespoon finely chopped fresh cilantro
Cranberry Freezer Yummy
By ClaudiaJan
Mix all together. Freeze for 6 minutes before serving
- 1 16oz can cranberry jelly
- 1 3 oz cream cheese, softened
- cup sour cream - light
- 1 8 oz crushed pineapple with juice
- cup powdered sugar