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Recipes
Salsa Fresca
By angielaine
In a mixing bowl, combine all ingredients together
- 4 ripe tomatoes, chopped
- 1/4 red onion, chopped
- 1 jalapeno, minced
- 8 cilantro sprigs, chopped
- 3 garlic cloves, minced
- Juice of 1 lime
- 1/4 cup olive oil
- 1/2 teaspoon salt
Salsa Recipe from Eating Well
By angielaine
Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl
- 4 cup(s) diced tomatoes (5-6 medium)
- 3/4 cup(s) finely diced red onion ( about 1 small)
- 1/4 cup(s) red-wine vinegar
- 1 1/2 jalapeno peppers, seeded and minced
- 1/2 cup(s) chopped fresh cilantro
- 1/2 teaspoon(s) salt
- cayenne pepper, to taste
Stuffed Poblano Peppers
By angielaine
1. Preheat the oven to 400
- 4 small/medium sized poblano peppers
- Extra virgin olive oil
- 1/2 diced onion
- 2 cloves garlic, minced
- 2 links chicken sausage (I used chipotle pepper chicken sausage)
- 1/2 cup salsa
- 1/2 cup corn
- 1/2 tsp. ground cumin
- Salt and pepper
- 1 oz. manchego cheese, shredded
Salsa Verde
By angielaine
I tried this for my entry into the 5th annual McKearin Salsa-Thon, and while it wasn't great, after adding lots of
- 14 Tomatillos, husked and rinsed
- 1/2 large white onion, coarsely chopped, about 1 cup
- 3 garlic cloves
- 3 chilies de arbol or other dried red chilies, pus more if desired
- coarse salt
ROASTED CORN SOUP WITH SMOKED CHILE CREAM
By angielaine
To roast corn: Preheat the oven to 350° F
- 6 ears corn, roasted (about 5 cups)
- 2 Tbsp unsalted butter
- 1 medium onion, finely dices
- 1 Tbsp minced garlic
- 2 cups dry white wine
- 5 cups chicken stock
- 2 cups heavy cream
- ½ smoked chili cream (recipe follows)
- Smoked Chile Cream
- ½ cup sour cream
- 2 tsp pureed canned chipotles
- 1 tsp fresh lime juice
- Salt and freshly ground pepper
APPLE UPSIDE-DOWN CAKE
By angielaine
Preheat oven to 350°F. Place 1/3 cup butter in a 9x9x2-inch baking pan
- 1/3 cup butter, cut up
- 1/3 cup packed brown sugar
- 6 very small red cooking apples (1 1/4 to 1 1/2 lbs), halved, stems removed, cored
- 1 1/3 cup all-purpose flour
- 2/3 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 2/3 cup milk
- 1/4 cup butter, softened
- 1 egg
- 1 tsp vanilla
Pumpkin Soup with Lentils
By angielaine
I wanted this to be a little more broth-y and it may have been only I forgot to cover the pot to simmer
- 1 small sweet onion, cut into wedges
- 1 yellow sweet pepper, seeded and sliced
- 1/2 cup yellow lentils or lentils, rinsed and well drained
- 1 tablespoon olive oil
- 2 teaspoons grated fresh ginger
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 26 ounce box chicken stock
- 1 15 ounce can pumpkin
- Salt and ground black pepper
- Freshly grated nutmeg (optional)
- Snipped fresh flat-leaf Italian parsley (optional)
Sausage Balls
By angielaine
Combine all ingredients and knead till consistent throughout
- 1 Tube Breakfast Sausage, Regular Flavor
- 2 c. Shredded Cheddar Cheese
- 1 1/2 c. Bisquick
AUTUMN DESSERT
By angielaine
Preheat oven to 425°. Place apple in small oven proof dish
- 1 medium Apple, cored and sliced
- 1 Tbsp Brown Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 tsp Butter, grated
- 2 Tbsp Sliced Almonds
- 1/4 cup lowfat Granola
Stuffed Mushrooms
By angielaine
Clean mushroom caps with damp paper towel, set mushrooms aside
- 36 fresh mushroom caps
- 1 pound ground pork sausage
- 1 (8 oz) package cream cheese, softened