Angielaine's profile page
Recipes
Buffalo Chicken Dip
By angielaine
In large bowl toss chicken with Hot sauce
- 5 cups cubed chicken (I buy a rotisserie chicken that is already cooked and use the meat from that)
- 2 (8oz) packages of cream cheese
- 1 bottle of Franks Hot Sauce ( I use about 1/2-3/4 of the bottle we don't like it too strong)
- 1 cup diced celery
- 1 cup ranch dressing
- 1 cup cheddar jack cheese
Matt's Wild Rice Soup
By angielaine
In a large sauce pan over medium heat, add onion: cook, stirring for about 4 minutes or until golden
- 1/4 cup butter
- 1 medium onion, finely chopped
- 1/2 pound sliced mushrooms
- 1/2 cup sliced celery
- 1/2 cup flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1/2 tsp salt
- 1/2 tsp curry powder
- 1/2 tsp chervil
- 1/4 tsp white pepper
- 2 cups half-and-half
- 2/3 cup dry sherry (optional)
- chopped parsley or chives for garnish
French Toast Casserole
By angielaine
Place bread cubes in a greased 13-in
- TOPPING:
- 1 loaf (1 pound) French bread, cut into 1-inch cubes
- 8 eggs, lightly beaten
- 3 cups 2% milk
- 4 teaspoons sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 2 tablespoons butter
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- Maple syrup, optional
Cheese & Pear Starter
By angielaine
Heat balsamic vinegar and sugar together over medium heat until sugar dissolves and vinegar reduces to syrup consis...
- 1 asian pear
- sliced white mild and sharp cheeses
- assorted olives
- 1/4 cup balsalmic vinegar
- 1/4 cup granulated sugar
Vanilla Cupcakes
By angielaine
Preheat the oven to 375 (F); for sea-level, decrease the oven temperature to 325 (F)
- (enough for 10 cupcakes)
- 1 cup all-purpose flour
- a scant 3/4 cup sugar
- 1 teaspoon baking powder (increase to 1 1/2 teaspoons for sea-level)
- a pinch of salt
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup plus 1 tablespoon of whole milk (decrease to 1/2 cup for sea-level)
- 1 large egg
- 1/4 teaspoon pure vanilla extract
Blackened Halibut
By angielaine
1) Combine dry rub ingredients in a bowl 2) Brush halibut fillets with olive oil and pat the rub all over the fish ...
- 1 tsp salt
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/4 tsp hot paprika
- 1/2 tsp freshly ground pepper
- 1/2 tsp fennel seeds, roughly chopped (we don't use this)
- 1 lime - not in the rub
GOOEY BATTER BARS
By angielaine
Mix crust ingredients together and press into 9x13 pan lined in foil
- Crust:
- 1 Box yellow Cake Mix (or any other flavor)
- 1 Egg
- 1 Stick Margarine, melted
- Filling:
- 1 – 8 oz Cream Cheese
- 2 Eggs
- 1 tsp Vanilla
- 16 oz box Powdered Sugar
- 1 Stick Margarine, melted
Salmon Rub
By angielaine
Combine the the first 8 ingredients
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1 teaspoon pepper
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cinnamon
- 2 salmon fillets
Cilantro Salsa
By angielaine
In medium skillet over medium heat, sauté diced tomatillos in olive oil until they begin to brown in spots
- 8 Medium Tomatillos, husked, rinsed and diced
- 2 Cloves Garlic, minced
- 1 Jalapeno Pepper, seeded and diced
- 1/2 cup Cilantro
- 1/2 Medium Onion, chopped
- 2 Tbsp Fresh Lime Juice
- 2 tsp Frozen Orange Juice Concentrate
- 2 Tbsp Olive Oil
- 1/8 tsp Salt
BERRY COBBLER
By angielaine
I think you could cut the sugar down to 1 cup b/c it is almost grainy there is so much sugar
- 4 cups Fresh or Frozen Berries (blackberries, blueberries, raspberries or all 3)
- 1/4 cup Flour
- 1 3/4 cups Sugar
- 1/2 tsp Salt
- 1 tsp Cinnamon
- Juice of 1/2 Lemon
- 1 cup Bisquick
- 2 Tbsp Sugar
- 1/2 cup Milk or Water
- 1 1/2 tsp Sugar
- 1 stick Butter