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Recipes
Southern-Style Barbecue Pizza
By angielaine
Preheat oven and prepare pizza crust according to package directions
- 2 chicken breast, cooked and shredded
- 1 Pillsbury Pizza crust or other crust
- 2 cups mozzarella cheese, shredded
- 1/4 cup green pepper, chopped
- 4 slices bacon, cooked and chopped
- 8 oz can tomato sauce
- barbecue sauce
Wild Rice Dressing
By angielaine
In a pot, over medium-heat, bring the broth and 2 cups water to a boil
- 1 32-oz Container Low Sodium Chicken Broth
- 1 Box Uncle Ben’s Wild Rice
- 1 1/4 Cups Brown Rice
- 1 Stick Unsalted Butter
- 1 Small Yellow Onion, finely chopped
- 3 Stalks Celery, finely chopped
- 1 cup Fresh Flat-Leaf Parsley Leaves, finely chopped
- 1 cup Pecans, finely chopped
- 1 cup Dried Cranberries, roughly chopped
- 1 tsp Salt
- 1/2 tsp Pepper
Spring Chicken with Garlic Galore
By angielaine
Preheat oven to 375°F. Peel away garlic cloves from garlic head
- 3 heads Garlic
- 2 Tbsp Olive Oil or Cooking Oil
- 1 Tbsp Snipped fresh Thyme or 1 tsp Dried Thyme, crushed
- 1 tsp Cracked Black Pepper
- 1/4 tsp Salt
- 1 3-to 3 1/2 lb. Whole broiler-fryer Chicken
- 1 medium onion cut into wedges
- 2 c. fat free half and half
- 2 Tbsp All-Purpose Flour
- 1 tsp Fresh snipped Thyme or 1/4 tsp Dried Thyme, crushed
- 1/4 tsp Salt
- 1/8 tsp Pepper
Bacon Glaze
By angielaine
Mom made with grilled pork chops
- 6 slices of bacon
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1/3 cup brown sugar
- 1/4 cup cider vinegar
- 1/4 cup orange juice
- 1 tsp grated ginger
- 1/2 tsp crushed red pepper
Stuffed Zucchini
By angielaine
Heat oven to 400°F. Cut zucchini in half legnthwise
- 3 medium zucchini
- 1 small red pepper, seeded and chopped
- 1 small onion, quartered
- 2 cloves garlic, peeled
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp dried oregano
- 1/8 tsp black pepper
- 1/2 lb. ground turkey or chicken
- 4 oz feta cheese, crumbled
- 1/4 cup bread crumbs
- 3 Tbsp fresh dill, chopped
Tequila Lime Chicken
By angielaine
Mix marinade in a large ziplock bag
- Marinade:
- 1/2 cup Fresh Lime Juice
- 1/4 cup Tequila
- 1/4 cup Fresh Orange juice
- 1 1/2 tsp Chili Powder
- 1 1/2 tsp Garlic, minced
- 1 1/2 tsp Jalapeno Pepper, minced
- 1 tsp Salt
- 1/2 tsp Fresh Ground Pepper
- 6 Boneless Chicken Breast Halves
- Salt and Pepper to taste
Candy Corn Pretzel Fudge
By angielaine
We started by putting the candy corns in a bowl and chopping the pretzels and putting them in a bowl
- 1 cup candy corn
- 1 cup pretzels chopped
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1/2 tsp. salt
- 1/2 cup butter
- 2 1/2 cups white chocolate chips
- 1 tub marshmallow fluff
Tex-Mex Enchiladas
By angielaine
Put stock and chile into a medium pot and bring to a boil over medium-high heat
- 4 c. Chicken Stock
- 4 large Ancho Chiles, stemmed and seeded
- 1 3/4 c. corn oil
- 1 large Yellow Onion, peeled and chopped
- 3 cloves Garlic, minced
- 2 Tbsp Flour
- 4 tsp ground Cumin
- 1 1/2 tsp dried Oregano
- Salt and Pepper
- 12 Corn Tortillas
- 3/4 lb. Monterey Jack Cheese, shredded
Brown Sugar Balsamic Glaze
By angielaine
Got this recipe from Michelle Ratliff - used for slow cooker pork, but works great as a dipping sauce for grilled c
- 1/2 cup Brown sugar
- 1 tablespoon Cornstarch
- 1/4 cup Balsamic Vinegar
- 1/2 cup Water
- 2 tablespoons Soy sauce
Thai Chicken with Basil
By angielaine
In medium bowl, combine fish sauce, soy sauce, and brown sugar; add chicken slices, tossing to coat and marinade 5 ...
- 1 Lb. Skinless, Boneless Chicken Breast, thinly sliced
- 3 Tbsp Asian Fish Sauce
- 3 Tbsp Soy Sauce
- 3 Tbsp Brown Sugar
- 2 tsp Vegetable Oil
- 1 Large Onion, sliced
- 1 Jalapeño, seeded and cut into matchstick strips
- 2 tsp Ginger, minced
- 2 Cloves Garlic, minced
- 1 1/2 Cups loosely packed Basil Leaves