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Recipes
Ramon Vegetable Noodles
By angielaine
In a saucepan, heat 2 cups water to boiling
- 1 (3 oz) pkg. Oriental-flavor Ramon Noodle Soup Mix
- 1/4 cup Orange Juice
- 2 Tbsp Honey
- 2 Tbsp Peanut Oil
- 1 tsp Sesame Oil
- 1 (8 oz) Bag Shredded Red Cabbage
- 1 (8 oz) bag Shredded Carrots
- 1/4 cup Cilantro, chopped
Easy Chicken and Dumplings/Pot Pie
By angielaine
Toss chicken in flour, set aside
- 3 Large Carrots, peeled and diced
- 1 Medium Whit Onion, diced
- 3 Celery Stalks, diced
- Whatever you want to add – Peas, Corn, Lima Beans...
- 3 Boneless-Skinless Chicken Breasts, cut into 1-inch cubes
- 1 Can Cream of Chicken Soup
- 2 Cups Chicken Broth
- 1 Tbsp Herbs such as Oregano, Basil, or Italian Seasoning
- 1-10 count Refrigerated Biscuits
- 1/4 Cup Flour
FRUIT PRESERVE FILLED CUPCAKES
By angielaine
Sift flour, baking powder and salt in bowl
- Cupcakes:
- 1 1/2 c. All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Sugar
- 3/4 cup Milk
- 6 Tbsp Unsalted Butter, melted
- 3 Large Egg-Whites, at room temp.
- 1 tsp Vanilla Extract
- 3 Tbsp Fruit Preserve
- Frosting:
- 1/2 cup Unsalted Butter
- 2 Tbsp Water
- 1 cup Powdered Sugar
ZUCCHINI CAKE
By angielaine
Cream the butter, sugar, oil, eggs and vanilla together
- 1 stick butter
- 1/2 cup oil
- 1 3/4 cups sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 heaping Tbsp baking cocoa
- 2 cups grated zucchini (unpeeled)
- 1 cup buttermilk
- 1 cup chocolate chips
- 2 Tbsp sugar
Roasted Asparagus with Balsamic Browned Butter
By angielaine
Preheat oven to 400°F. Arrange asparagus in a single layer on a baking sheet and coat with cooking spray
- 40 asparagus spears, timed (about 2 pounds)
- Cooking spray
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 2 Tbsp butter
- 2 tsp low-sodium soy sauce
- 1 tsp balsamic vinegar
- Cracked black pepper (optional)
- Grated lemon rind (optional)
Garden Ranch Pizza
By angielaine
Preheat oven to 425°. Unroll pizza dough and arrange side by side on Baking Stone, shaping into a circle
- 2 packages refrigerated Pizza Crust or Crescent Rolls
- 1/2 cup Mayonnaise
- 1/2 package Ranch Seasoning and Dressing Mix
- 1 clove Garlic, minced
- 2 c. Mozzarella Cheese, shredded and divided
- 1 cup Broccoli, coarsely chopped
- 1/2 cup Red Bell Pepper, diced
- 1 medium Carrot, sliced
- 1/4 cup Parmesan Cheese, grated
Pork-and-Green Bean Stir-Fry
By angielaine
I used ground chicken - pretty good
- 1 1/2 pounds ground pork
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon table salt
- 1/4 teaspoon ground red pepper
- 1 (8-oz.) package haricots verts (thin green beans)
- 1 tablespoon peanut oil or vegetable oil
- 3/4 cup triple-ginger or regular teriyaki sauce
- 1/2 teaspoon loosely packed lime zest
- 1 tablespoon fresh lime juice
- Hot cooked rice or thin rice noodles
- Garnishes: thinly sliced red jalapeño pepper, lime halves
Rosemary Roasted Vegetables
By angielaine
Preheat oven to 425ºF. Wash green beans and Brussels sprouts; drain
- 12 oz Fresh green Beans
- 1 lb. Fresh Brussels Sprouts
- 1 bunch Green Onions (6), trimmed and chopped
- 12 fresh Rosemary sprigs
- 8 slices Pancetta or Bacon, partially cooked, drained and chopped
- Salt
- Ground Pepper
- 1 Lemon, halved
Golden Chicken Nuggets
By angielaine
Check for PHO in Lipton Soup Mix!
- 1 envelope Lipton Onion Soup Mix
- 1/2 cup Bread Crumbs
- 1 1/2 lb. boneless, skinless Chicken Breasts, cut into 2-inch pieces
- 2 Tbsp I Can’t Believe It’s Not Butter Spread, melted
Robin's Raspberry Dressing
By angielaine
Combine all ingredients well
- 1/3 cups raspberry preserves (with seeds)
- 1/4 cups olive oil
- 4 tsp rice vinegar
- 4 tsp raspberry balsamic vinegar
- 1/2 tsp dry mustard