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Recipes
King Kooker Jalapeno Corer
By ClaudiaJan
Sausage and Cream Cheese Filling Boudin Stuffed King Kooker Outdoor Cooking Products
- 36 Jalapeno Peppers - cleaned and cored
- 2 8 oz. blocks cream cheese, softened
- 1 lb. breakfast sausage
- Cajun Seasoning
- 36 Jalapeno's cored and rinsed
- 3 lbs. Boudin Sausage
- Cajun Seasoning
- Jalapeno Corer
Creamy Spinach Enchiladas
By ClaudiaJan
Directions Heat oven to 400° F
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 cup frozen corn, thawed
- 6 ounces Cheddar, grated (1 1/2 cups)
- 2 4.5-ounce cans chopped green chilies
- 1 cup heavy cream
- kosher salt and black pepper
- 8 6-inch corn tortillas, warmed
- 1/4 small red cabbage, thinly sliced (about 4 cups)
- 2 scallions, thinly sliced
- 1/4 cup pepitas (roasted hulled pumpkin seeds)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
Slow-Cooker Meatloaf
By ClaudiaJan
The convenience of a slow-cooker is time
- 4 cloves garlic, minced
- 1 Tbsp kosher salt
- 2 Tbsp fresh thyme
- 1 Tbsp fresh rosemary, chopped
- 3 slices sandwich bread, chopped
- 1/2 cup whole milk
- 2 lb ground beef, 85 percent lean
- 2 large shallots
- 2 large eggs
- 3 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 2 Tbsp Dijon mustard
- 1 Tbsp tomato paste
- 1 Tbsp paprika
- 1/2 cup ketchup
- 1 Tbsp molasses
Roasted Sweet Potato and Apple Soup
By ClaudiaJan
Directions Heat oven to 400° F
- 3 pounds sweet potatoes
- 1 tablespoon olive oil
- 1 onion
- 1 celery stalk
- 1 apple
- salt and black pepper
Tomato, Celery, Bread Salad
By ClaudiaJan
Directions Preheat oven to 450 degrees
- 1 small red onion, very thinly sliced
- 5 ounces rustic bread, torn into 3/4-inch pieces (about 4 cups)
- 2 pints (10 ounces each) grape or cherry tomatoes, halved
- Fine salt
- 1 small garlic clove
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1/2 English cucumber, halved lengthwise and thinly sliced
- 2 celery stalks, thinly sliced crosswise
- 4 radishes, thinly sliced
- 1 cup fresh basil leaves (from 1 bunch)
- 1/2 cup fresh parsley leaves
- 2 tablespoons salt-packed capers, rinsed, soaked in cold water, rinsed again, and minced
Plantation Stuffed Peppers
By ClaudiaJan
Cook ground beef, onion & garlic
- 1 pound ground beef
- 1 chopped onion
- 1 clove garlic, minced
- 2 tsp chili powder
- salt and pepper to taste
- 2 can tomato soup
- lb. Process cheese, shredded
- 1 cup cooked converted rice
- 8 medium green peppers
Lion Head Meatballs
By ClaudiaJan
This dish was said to be an imperial dish that the emperor ate
- Meatballs
- 1 pound 2 ounces ground beef
- 2 ounces Shaohsing rice wine or dry sherry
- 4 cloves garlic, finely chopped
- 2 spring onions, finely chopped
- 1 egg, beaten
- 2 tablespoons freshly grated ginger
- 2 tablespoons light soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon sea salt
- Pinch freshly cracked white pepper
- Assembly
- 3 1/2 ounces groundnut oil (peanut)
- 2 1/2 cups vegetable stock
- 11 ounces Chinese cabbage, quartered lengthwise from leaf to stem end
- 3 dried Chinese mushrooms, porcini mushrooms or shiitake mushrooms
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch, blended with 2 tablespoons cold water, optional
- Sea salt and freshly cracked white pepper
- 2 large spring onions (green), sliced
- Basic Glutinous Rice, recipe follows, for service, optional
- Basic Glutinous Rice
- 11 ounces glutinous rice, rinsed
- 18 ounces water
Birthday Sheet Cake
By ClaudiaJan
2002, Barefoot Contessa Family Style, All Rights Reserved
- 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
- 3 cups sugar
- 6 extra-large eggs, at room temperature
- 8 ounces (about 1 cup) sour cream, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 lemon, zested
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 24 ounces semisweet chocolate chips
- 1 1/2 cups heavy cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- Chocolate candies for decorating (recommended: M&M's)
Giada's Mashed Potatoes
By ClaudiaJan
In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold wate...
- 4 pounds russet potatoes, peeled and chopped into 1-inch pieces (about 5 large)
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 2 cloves garlic, peeled and smashed
- Kosher salt
- 1 cup mascarpone, at room temperature
- 3/4 cup grated Parmesan
- 1/2 cup low-sodium chicken broth
- Freshly ground black pepper
BeaRnaise Sauce
By ClaudiaJan
Directions 1. In a small saucepan, bring vinegar, shallot, and tarragon to a boil
- Ingredients
- 2/3 cup white-wine vinegar
- 1 shallot, minced
- 1 1/2 teaspoons dried tarragon
- 4 large egg yolks
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- Coarse salt
- Bearnaise sauce must be kept at a constant temperature. Make it no more than 20 minutes before serving; keep warm near stove.
- .
- Everyday Food, December 2003 Prep Time 10 minutes
- Total Time 15 minutes
- Yield Makes about 1 cup