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Recipes
Espresso Toffee Fudge Recipe courtesy Sandra Lee
By ClaudiaJan
Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray
- Butter-flavored cooking spray
- 1 stick butter
- 4 cups sugar
- 1 (12-ounce) can evaporated milk
- 2 tablespoons instant espresso powder
- 1 (12-ounce) package semisweet chocolate chips
- 30 large marshmallows
- 3/4 cup toffee bits
Quick & Easy Creamy Herb Chicken
By ClaudiaJan
Quick And Easy Creamy Herb Chicken, filled with so much flavour, ready and on your table in 15 minutes! You won't b
- 4 chicken breasts (pounded 1/2-inch thin)
- 2 teaspoons each of onion powder and garlic powder
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon each of dried thyme and dried rosemary*
- salt and pepper, to season
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon each of dried thyme and dried rosemary
- 1 cup milk (or half and half)*
- Salt and freshly ground black pepper, to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water, until smooth
Crispy Brussels Sprouts
By ClaudiaJan
Recipe courtesy Claire Robinson
- 4 ounces thick slab applewood smoked bacon, cut in 1/4-inch pieces
- 1 pound Brussels sprouts, washed, trimmed, and halved lengthwise
- Kosher salt and freshly ground black pepper
- 1/4 cup toasted chopped walnuts
- 1 Granny Smith apple, peeled, cored, and sliced
Easy Beef Stew
By ClaudiaJan
1Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside
- 1/4 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 1 (3-pound) boneless chuck roast
- 3 tablespoons vegetable oil
- 1 medium yellow onion, large dice
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups (1 quart) low-sodium beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 3 medium carrots
- 3 medium celery stalks
- 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
- 1 cup frozen peas
Commander's Caesar Vinaigrette Jamie Shannon of Commander's
By ClaudiaJan
Puree all ingredients except oil
- 1 Egg
- 5 Tablespoons White Onions
- 1 1/2 Tablespoons Sugar
- 6 oz. Red Wine Vinegar
- 3 Cups Olive Oil
- 1 1/2 Teaspoons dry mustard
- 1 1/2 Teaspoons Cracked black pepper
- 2 Tablespoons shallot
- 3 Tablespoons Garlic
Chicken and Dumplings
By ClaudiaJan
Halfway between a soup and a stew, this hearty one-pot meal is great for a crowd
- FOR THE CHICKEN
- 1 3- to 4-pound chicken
- 1 onion, halved but root end left intact
- 1 large carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 4 sprigs of fresh parsley
- 1 turnip, trimmed and chopped
- 2 parsnips, coarsely chopped
- 8 to 10 cups water
- 1 tablespoon coarse salt
- FOR THE DUMPLINGS
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3/4 cup milk
- 1 teaspoon chopped fresh dill or parsley
Blue Cheese-Crusted Sirloin Steaks Recipe
By ClaudiaJan
In a large ovenproof skillet, heat 1 tablespoon butter over medium heat
- 2 tablespoons butter, divided
- 1 medium onion, chopped
- 1 beef top sirloin steak (1 inch thick and 1-1/2 pounds)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup crumbled blue cheese
- 2 tablespoons soft bread crumbs
Low Cal Fettuccine Alfredo
By ClaudiaJan
Heat broth and milk. Stir in ricotta
- cup chicken broth
- cup skim milk
- cup part skim ricotta cheese
- 2 tab. Grated parmesan cheese
- Salt and pepper to taste
- Fettuccine
Reuben Sandwich
By ClaudiaJan
Use leftovers to create a substantial sandwich
- 2 cups shredded cooked cabbage
- 4 teaspoons cider vinegar
- 1/2 teaspoon coarse salt
- 1/2 cup mayonnaise
- 2 tablespoons chili sauce
- Unsalted butter
- 2 slices rye bread
- 2 slices Swiss cheese
- Sliced uncorned beef
Homemade Ricotta
By ClaudiaJan
Line a large sieve with 2 layers of cheesecloth or paper towels and set it over a large bowl
- 6 1/2 cups whole milk
- 1 1/2 cups heavy cream
- Kosher salt
- 1 tablespoon fresh lemon juice
- 2 1/2 tablespoons distilled white vinegar