Angielaine's profile page
Recipes
Cranberry Salsa
By angielaine
Pulse cranberries in food processor
- 12 oz bag Cranberries, rinsed and drained
- 1/4 cup minced Onion
- 2 Jalapeno Peppers, cored, seeded and minced
- 1/2 cup Sugar
- 1/4 cup Cilantro, minced
- 2 Tbsp Ginger, finely grated
- 2 Tbsp Lemon Juice
Champagne Punch
By angielaine
Served at the Econ Department Christmas Party - 2010, yum!
- 3 or 4 cups sugar
- 2 cups lemon juice
- 1 can pineapple chunks, drained
- 1 1/2 quarts ice water
- 1 bottle chilled Asti Spumanti
- Whole strawberries
- 2 large bottles of dry Champagne
Creamy Artichoke Dip
By angielaine
Preheat oven to 350°F. Combine the first 8 ingredients in a large mixing bowl
- 1/2 cup fat-free cream cheese
- 1/4 cup reduced-fat mayonnaise
- 3 Tbsp grated fresh Parmesan cheese
- 2 tsp garlic, minced
- 2 tsp lemon juice
- 1/2 tsp hot pepper sauce
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 2 cups artichoke hearts
- cooking spray
Kohlrabi with paprika and garlic
By angielaine
Peel the kohlrabi and trim away the stems
- 3 bulbs kohlrabi
- 1 tsp finely minced garlic
- 1 Tbsp olive oil or butter
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 cup sour cream, optional
Lentil Patties with Lettuce and Yogurt
By angielaine
I made this with pre-made lentils and used caesar dressing instead of making my own
- 1/2 cup plus 2 tablespoons dried French green lentils
- Coarse salt
- 1 small red onion, half finely diced (1/2 cup), half thinly sliced
- 2 large eggs, lightly beaten
- 1 cup fresh breadcrumbs
- 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 head lettuce, such as oak leaf, Bibb, or escarole, leaves separated
- 1/2 cup plain yogurt
- Cayenne pepper, for serving
- 8 to 12 caper berries, for serving
Pink Grapefruit Sandich COokies
By angielaine
Tami made these for Visit Your Local Quilt Shop Day!
- For the Cookies:
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 1 pink grapefruit
- 1/2 cup unsalted butter, at room temperature
- 2 egg yolks
- 1/4 cup pink grapefruit juice (freshly squeezed)
- For the Filling:
- 1/2 cup unsalted butter, at room temperature
- 2 3/4 cups powdered sugar
- 2 teaspoons pink grapefruit zest
- 3 tablespoons pink grapefruit juice (freshly squeezed)
- 1 small drop red food coloring (optional)
Creamy Mushroom Phyllo Triangles
By angielaine
Assemble and freeze up to 2 weeks before serving
- 3/4 cup dried porcini mushrooms (about 3/4 ounce)
- 1 lb button mushrooms
- 1 large onion, cut into 1-inch pieces
- 2 Tbsp olive oil
- 1 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp freshly grated nutmeg
- 6 ounces 1/3-less fat cream cheese
- 1/2 cup finely chopped flat-leaf parsley
- 24 sheets frozen phyllo dough, thawed
- Cooking spray
Egg Rolls
By angielaine
Stir fry garlic, bean sprouts, cabbage, carrots, and mushrooms in cooking oil over medium-high heat for 3 minutes
- Pkg. Egg Roll wrappers
- 1 Tbsp Cooking Oil
- 1 Clove Garlic, minced
- 16 oz Fresh Bean Sprouts, drained
- 1 small Cabbage, chopped
- 2 Carrots, shredded
- 1 cup Mushrooms, sliced
- 1 Tbsp Soy Sauce
- 2 tsp Cornstarch
- 1 tsp Grated Ginger
- 1/2 tsp Sweetener
- 1/2 tsp Salt
CHOCOLATE CREAM PIE
By angielaine
Meanwhile, in a heavy 3-quart saucepan, combine sugar, cornstarch, and salt; wire whisk, stir in milk until smooth
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 3 3/4 cups whole milk
- 5 large egg yolks
- 3 squares (3 ounces) unsweetened chocolate, melted
- 2 Tbsp butter or margarine, cut into pieces
- 2 tsp Vanilla extract
- 1 cup heavy or whipping cream chocolate curls, optional
- 1 Pre-made chocolate crust
Summer Squash and Corn Chowder
By angielaine
Cook bacon in a large Dutch oven over medium-high heat until crisp
- 2 slices applewood-smoked bacon (I use an entire pack of center cut bacon)
- 3/4 cup sliced green onions, divided
- 1/4 cup chopped celery
- 1 pound yellow summer squash, chopped
- 1 pound frozen white and yellow baby corn kernels, thawed and divided
- 2 1/4 cups low-fat milk, divided
- 1 tsp chopped fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1/4 cup shredded extra-sharp cheese