ClaudiaJan's profile page
Recipes
Raspberry-Corn Salad
By ClaudiaJan
In a medium bowl whisk together lime juice, oil, salt, and black or cayenne pepper
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper or cayenne pepper
- 3 ears corn or 2 1/2 cups frozen whole kernel corn, thawed
- 4 medium radishes, trimmed and very thinly sliced, or 1 medium fresh poblano chile pepper, seeded and cut into thin bite-size strips*
- 1/4 cup thinly sliced green onions (2)
- 1/4 cup snipped fresh cilantro (optional)
- 1 1/2 cups fresh raspberries
- 1 medium avocado, halved, seeded, peeled, and coarsely chopped
WHAT'S FOR DINNER PIZZA TOPPER - NICOISE
By ClaudiaJan
1 package (4 ounces) light garlic and herbs spreadable cheese 1 can (15'/2 ounces) French-style green beans, drai...
- Proceed as follows for each pizza:
- Heat oven to 425F.
- Lightly grease a 15 1/2 x 10 1/2 inch jelly-roll
- pan.
- Unroll dough from a 10-ounce tube of
- refrigerated pizza crust in prepared pan.
- Starting from center, press dough with
- fingers to edge of pan, forming a 1-inch high rim on all sides.
- Bake 5 to 8 minutes until crust just starts
- to brown.
- Meanwhile prepare one of the toppings
- below. Put topping on partially baked crust.
- Finish baking as directed.
ALEXIS’S BROWN SUGAR CHOCOLATE CHIP COOKIES
By ClaudiaJan
ALEXIS’S BROWN SUGAR CHOCOLATE CHIP COOKIES Makes 50 four-inch cookies Alexis Stewart develo...
- ALEXIS’S BROWN SUGAR CHOCOLATE CHIP COOKIES
- 50 50 four-inch cookies
- 1 1 1 pound (4 sticks) unsalted butter
- 3 3 3 cups brown sugar
- 1 1 1 cup granulated sugar
- 4 4 4 large eggs
- 2 2 2 teaspoons pure vanilla extract
- 3 1/2 3 1/2 1/2 cups all-purpose flour
- 1 1/2 1 1/2 1/2 teaspoons salt
- 2 2 2 teaspoons baking soda
- 1 1/2 1 1/2 1/2 cups best-quality chocolate chips
- 1 1. to 375°. oven to 375°. Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mixture. Fold in chocolate chips.
Jalapeno Poppers
By ClaudiaJan
Directions Preheat the oven to 275 degrees F
- 20 fresh jalapenos, 2 to 3 inches in size
- Two 8-ounce packages cream cheese, slightly softened
- 1 pound thin (regular) bacon, slices cut in half
- Special equipment: latex gloves for handling peppers, optional, and 40 toothpicks
Beer-Battered Asparagus
By ClaudiaJan
Directions 1 pound slender asparagus, trimmed to 5-inch lengths, or a combination of 8 ounces asparagus and 8 ounc...
- 3/4 cup mayonnaise
- 3 tablespoons capers, drained
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1/4 teaspoon hot sauce, such as Tabasco, optional
- 1 cup self-rising flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup beer, such as amber ale, at room temperature
- Vegetable oil, for frying
The Ultimate Cheesesteak
By ClaudiaJan
Source: Steven Raichlen Method: Direct Grilling
- Ingredients:
- For the chipotle sauce:
- 1 cup mayonnaise (preferably Hellmanns)
- 1 to 2 canned chipotle chile in adobo sauce, minced
- 1 to 2 tablespoons of canned adobo sauce
- For the beef:
- 3 poblano chiles
- 1 large onion, sliced into _ inch thick rounds and skewered like lollypops
- 1 beef tenderloin, trimmed (4 to 5 pounds)
- 3 ounces sliced provolone cheese (1/8 inch slice)
- Extra virgin olive oil
- Coarse salt (kosher or sea)
- Freshly ground black pepper
- For the bread:
- 8 6-inch individual loaves of rustic bread
- 12 tablespoons salted butter (1-1/2 sticks), at room temperature
- 4 cloves garlic, minced
- 1/4 cup minced fresh parsley
- Other Items Needed:
- Butchers string
Huevos California Wraps
By ClaudiaJan
Cook potatoes in butter, add salt and chili powder, until tender
- 2 tab. Butter or marg.
- 2 cups Oreida potatoes obrien
- tsp. Chili powder
- tsp. Salt
- 4 eggs
- cup salsa
- cup green onions, chopped
- 2 large flour tortillas or 4 small
- cup light sour cream
FRUIT ROYALE SAUCE
By ClaudiaJan
Drain pears, reserving l/2 cup syrup
- 1 16-ounce can pear halves
- 1 11-ounce can mandarin orange sections, drained
- 1/2 cup strawberry jelly
- 2 tablespoons lemon juice
- 1/4 cup brandy
- 4 teaspoons cornstarch
- Fresh mint sprig (optional)
- 1/4 teaspoon ground nutmeg
PASTA SAUCES - BROCCOLI RABE AND GARLIC
By ClaudiaJan
1. Heat oil and garlic in a large nonstick skillet over medium heat 1 minute or until garlic is aromatic
- Cook pasta: Bring a large pot of lightly salted water to boil. Add 12 ounces pasta and cook according to package directions.
- Meanwhile prepare one or the pasta sauces below.
- Before draining pasta, scoop off about & cup of the pasta cooking water. After draining, return pasta to pot along with reserved cooking water. Add sauce and toss to mix.
- Top each serving with strips of Parmesan cheese shaved off a chunk with a vegetable peeler.
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 16 ounces broccoli robe, rinsed, trimmed
- and cut crosswise in 1-inch-wide pieces
- (10 cups)