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Recipes
Uber-Berry Muffins
By angielaine
Preheat oven to 400 degrees
- 2 cups flour
- 1/4 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2/3 cup buttermilk
- 1/2 cup sour cream
- 2 eggs
- 5 Tbsp. butter, melted and divided
- 1 cup fresh or frozen blueberries
- 1/2 cup dried fruit such as blueberries or cranberries
Lemon Orzo Pasta with Pine Nuts
By angielaine
Cook pasta according to package directions, omitting salt and fat
- 4 cups uncooked orzo (rice-shaped pasta; about 1 1/2 pounds)
- 2 Tbsp grated lemon rind
- 3/4 cup fresh lemon juice (about 4 medium lemons)
- 1 tsp salt
- 3/4 tsp freshly ground black pepper
- 3 Tbsp extra virgin olive oil
- 3/4 cup chopped fresh flat-leaf parsley
- 1/2 cup pine nuts, toasted
Chicken Enchiladas with Red Sauce
By angielaine
Heat oven to 350°. Prepare enchilada sauce below
- ENCHILADA SAUCE:
- 3 cups Enchilada Sauce (see recipe below)
- 2 cups Shredded Cooked Chicken
- 1/2 cup thinly sliced Green Onions
- 3/4 Cup Shredded Cheddar, divided
- 3/4 cup Shredded Monterey Jack, divided
- 1/4 cup Sour Cream
- 1 - 4 oz can Diced Green Chiles
- Canola Oil as needed
- 1/4 cup chopped fresh Cilantro
- salt and pepper to taste
- 12 – 6” Corn tortillas
- PAM
- 2 Tbsp Canola Oil
- 2 Tbsp All-Purpose Flour
- 2 Tbsp Chili Powder
- 1 tsp Ground cumin
- 1 – 14 oz Can Chicken Broth
- 1 – 8 oz Can Tomato Sauce
- 1 tsp Salt
- 1/4 tsp Garlic Powder
Lime-Cilantro Slaw
By angielaine
Combine juice and next 6 ingredients (through garlic cloves) in a large bowl
- 1/4 cup fresh lime juice
- 1 Tbsp sugar
- 2 Tbsp Rice wine vinegar
- 1 1/2 tsp Fresh ginger, peeled and minced
- 1 1/2 tsp Fish sauce
- 1/2 tsp Chili garlic sauce
- 2 garlic cloves, minced
- 3 c. packaged angel hair slaw
- 2 c. packaged matchstick-cut carrots
- 1/4 cup sliced green onions
- 1/2 cup chopped fresh cilantro
Chicken Spectacular
By angielaine
Mix all ingredients. Bake 25-30 minutes at 350°F
- 3 c. cooked Chicken
- 1 package Uncle Ben’s Wild and White Rice, cooked
- 1 can cream of Celery Soup
- 1 medium Onion
- 2 cans whole Delmonte Green Beans
- 1 cup Hellman’s Mayonnaise
- 1 cup Water Chestnuts, drained
- Salt and Pepper to taste
AGATHA’S RASPBERRY BARS
By angielaine
2009 – Tobin doesn’t want this ever again, he won’t eat it with raspberry (doesn’t like them)
- 2 1/2 Cups Flour
- 2/3 Cup Sugar
- 1/2 tsp Salt
- 1 Cup plus 2 Tbsp Unsalted Butter, softened (divided use)
- 1/4 Cup Brown Sugar
- 1/2 Cup Old-Fashioned Rolled Oats
- 1/2 Cup Chopped Walnuts
- 1/2 tsp Almond Extract
- 3/4 Cup Raspberry Preserves
- 3/4 Cup Fresh or Frozen Raspberries (thaw if using frozen)
- 1 Tbsp Lemon Juice
Marinated Grilled Vegetables
By angielaine
Prep time: 30 minutes Marinating time: 2 to 4 hours 1
- 3/4 cup chopped fresh coriander (cilantro)
- 1/4 cup white or red wine vinegar
- 1/3 cup olive or vegetable oil
- 1 1/2 teaspoons grated lime zest
- 3 tablespoons lime juice
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon sugar
- 1/4 to 1/2 teaspoon hot red pepper sauce
- 1/4 teaspoon black pepper
- 1 1/2 pounds eggplant, zucchini, summer squash, sweet peppers, or portobello mushrooms or a combination, prepared for grilling
Chicken Stroganoff Pasta
By angielaine
Melt butter in a large nonstick skillet over medium-high heat
- 1 Tbsp butter
- 1 1/2 cups chopped onion
- 2 tsp finely chopped sage
- 1 1/4 tsp salt, divided
- 1/4 tsp freshly ground black pepper, divided
- 8 oz package presliced mushrooms
- 1/4 cup all-purpose flour
- 1 tsp paprika
- 1 lb skinless, boneless chicken breast halves
- 1 Tbsp olive oil
- 1/2 cup chicken broth
- 2 Tbsp sherry
- 1 cup reduced-fat sour cream
- 1 Tbsp all-purpose flour
- 5 cups hot cooked wide egg noodles (about 8 oz uncooked pasta)
- 1/4 cup chopped fresh parsley
Berry Pineapple Slush
By angielaine
Combine pineapple, berries, orange juice and sugar in blender
- 1 (20-ounce) can Pineapple Chunks, drained
- 2 cups fresh or frozen unsweetened Raspberries or Strawberries
- 1 cup Orange Juice
- 1/4 cup Lemon Juice from concentrate
- 2 Tbsp Sugar
- 1 (1-liter) bottle Ginger Ale, chilled
Chicken and Dumplings
By angielaine
Combine water, bouillon, carrots and onion in large pot
- 6 cups water
- 3 cubes chicken bouillon
- 1 cup carrots, chopped (Em likes 2 cups)
- 1 cup onion, chopped
- 2 cans Cream of Chicken soup (10 1/2 oz each)
- 10 oz frozen chopped spinach - drained and squeezed (optional)
- 4 cups chopped, cooked chicken
- 2 cups egg noodles
- 1 bay leaf
- 1 Tbsp parsley
- salt & pepper to taste
- Dumplings
- 1 2/3 cup Bisquick
- 2/3 cup milk
- Mix until soft dough forms.