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Recipes
Chicken and Wild Rice Casserole with Dried Cranberries
By angielaine
In saucepan, melt 3 ½ Tbsp butter; add flour – whisk 3 minutes
- 1 1/3 Cup (8 oz) Wild Rice
- 4 1/2 Tbsp Butter
- 5 Tbsp Flour (6 – if using milk vs. cream)
- 3 1/2 Cups Chicken Broth
- 3-4 Tbsp Shallot, minced
- 1 Pint Mushrooms, sliced thin
- 1 Cup heavy Cream (or milk)
- 1/8 tsp Nutmeg
- 1 1/2 Tbsp Lemon Juice
- 1 Cup Dried Cranberries
- 3 Cups Cooked Chicken, chopped
Blueberry Sangria
By angielaine
Combine all ingredients and allow to chill before serving
- 1 1/2 cups Frozen Blueberries
- 1 (12 – ounce) Frozen Pink Lemonade Concentrate
- 1 bottle (750 mL) Chardonnay
- 3 cups Lemon Lime Soda
- 1/2 cup Cognac
Nicole's Summer Tortellini Salad
By angielaine
Double to serve as an entree
- 1 (9 oz) Fresh Cheese Tortellini, uncooked
- 2 Cups (2 inch) Julienne Sliced Zucchini
- 1 Cup Cherry Tomatoes, halved
- 1/2 Cup Sweet Red Pepper, chopped
- 1/3 Cup Green Onion, sliced
- 2 Tbsp Grated Parmesan
- 1/3 Cup Fat-Free Red Wine Vinaigrette
- 1 1/2 tsp Dill Weed
- 1/4 tsp Pepper
Chicken, Peppers, Onions and Mushrooms with Marsala Wine
By angielaine
Serve over brown rice. This had more flavor as leftovers
- Cooking Spray
- 1 1/2 lbs. Chicken Breast Tenders
- 1 1/2 c. Onion, thinly sliced
- 1 cup Red bell pepper, thinly sliced
- 2 Tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 (8-oz) package pre-sliced exotic mushroom blend (such as shiitake, cremini, and oyster)
- 3 Tbsp Marsala wine
Pebble Salad
By angielaine
Cook rice as directed on box, allow to cool
- 1 pkg. Uncle Ben's Long Grain Rice, not instant
- 1 can shoe peg corn
- 1 small cucumber seeded and chopped
- 2 medium carrots, chopped
- 2 green onions, thinly sliced
- 1/3 cup fresh parsley, chopped ( I use dried parsley flakes)
- 1/3 cup olive oil or veg oil
- 1/4 cup lemon juice
- 1 clove garlic, chopped
- 1/2 tsp dill weed
- 1/4 tsp dry mustard
- 1/4 tsp pepper
- 1/2 cup roasted sunflower seeds
- 1/3 cup slivered almonds
Chicken Romano
By angielaine
Combine breadcrumbs and cheese in a shallow dish or pie plate
- 3 Tbsp breadcrumbs
- 3 Tbsp Romano cheese
- 4 chicken cutles
- 1 Tbsp olive oil, divided
- 1 (14 1/2 oz) can diced tomatoes with Italian Herbs, liquid reserved
- 3 cloves garlic, peeled and crushed
- 2 Tbsp olives, sliced and pitted
- 1 tsp balsamic vinegar
- 1/8 tsp red pepper flakes
- 3 Tbsp fresh basil leaves
CUPCAKE ICING
By angielaine
In small sauce pan, mix sugar, egg white, lemon juice, 2 Tablespoons water, corn syrup, cream of tartar and slat
- 2/3 cups Sugar
- 1 egg white
- 2 Tbsp lemon juice
- 1 Tbsp Light Corn Syrup
- Pinch cream of tartar
- Pinch of Salt
TUXEDO CAKE
By angielaine
This cake is a process taking at least 3 hours to cook plus cooling and chilling time
- Cake:
- 2 sticks (1 cup) unsalted butter
- 2 cups water
- 1 cup canola oil
- 4 cups granulated sugar
- 1 cup unsweetened cocoa
- 4 cups all-purpose flour
- 4 large eggs
- 1 cup buttermilk
- 1 Tbsp baking soda
- 1/2 tsp salt
- 1 Tbsp vanilla extract
- Whipped Cream Frosting:
- 4 cups heavy (whipping) cream, chilled
- 1 1/4 cups confectioners’ sugar
- Chocolate Glaze:
- 4 oz bittersweet chocolate, finely chopped
- 1/2 cup heavy (whipping) cream
- 1/4 cup light corn syrup
- 2 tsp vanilla extract
Quick Almond Slaw
By angielaine
Brown together over low heat: 1 Package Chicken Ramen Noodles 1 Cup Slivered Almonds Mix together: 4 Green On...
- 1 Package Chicken Ramen Noodles
- 1 Cup Slivered Almonds
- 4 Green Onions, finely chopped
- 1/2 cup green, red, or yellow bell pepper (I use a whole pepper)
- 1 package cole-slaw mix
- 2 TBS Sugar
- 3 TBS Vinegar
- 1 TBS Mayo
- 1/2 Cup Vegetable Oil
- 1 tsp Salt
- 1 tsp pepper
- Flavor packet from noodles
Cran-Turkey Enchiladas
By angielaine
This is a leftover turkey idea recipe and it is delicious
- Nonstick cooking spray
- 2 to 2 1/2 cups shredded cooked turkey
- 1 (16-ounce) can whole cranberry sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 1/2 cups bottled salsa
- 1 cup shredded Colby and Monterey Jack cheese
- 1/2 cup sour cream
- 3 green onions, sliced
- 1/4 cup snipped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 (8-inch) flour tortillas
- 1 tsp bottled hot pepper sauce