Angielaine's profile page
Recipes
Pumpkin Bread
By angielaine
Combine all dry ingredients in mixing bowl
- 2 1/2 cups Flour
- 3 cups Sugar
- 2 tsp Baking Soda
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 2 cups (1 can) Pumpkin
- 1 cup Canola Oil
- 2/3 cup Water
- 4 Eggs, beaten
Barley and Lentil Soup
By angielaine
Remove skins from sausage links and cook in large stock pan over medium heat chopping into bits as it cooks
- 1 Tbsp Olive oil
- 1 Large Onion, chopped
- 3 Large Carrots, diced
- 3 Cloves Garlic, minced
- 2 1/2 tsp Ground Cumin
- 10 c. Chicken Broth
- 2/3 cup Pearl Barley
- 1 can Diced Tomatoes with juice
- 2/3 cup Dried Lentils
- 4-5 Mild Italian Sausage Links
Buffalo Chicken Soup
By angielaine
In 4 qt Dutch oven, melt butter over medium heat
- 1 Rotisserie Chicken, skinned, boned and shredded
- 2 Tbsp butter
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 2 (14 oz) cans chicken broth
- 1 1/2 cups milk
- 1 tsp bottled hot pepper sauce
- 1 1/2 cup Mozzarella cheese
- 1 1/4 cup crumbled blue cheese, divided
- 1/2 cup parmesan cheese
- 1/3 cup all purpose flour
- bottled hot pepper sauce
Rosemary and Olive Oil Flatbread
By angielaine
Put yeast and water into the bowl of a mixer; stir to dissolve
- 1 3/4 tsp Active Dry Yeast
- 2 cups Warm Water (110°)
- 2 Tbsp Extra-Virgin Olive Oil, plus more for working
- 1 Tbsp Sugar
- Coarse Salt
- 4 to 5 cups Bread Flour
- 3 Garlic Cloves, thinly sliced
- 3 Tbsp Fresh Rosemary, finely chopped
- Fresh Ground Pepper
- Coarse cornmeal for dusting
Buffalo Chicken Soup
By angielaine
In 4 qt Dutch oven, melt butter over medium heat
- 1 Rotisserie Chicken, skinned, boned and shredded
- 2 Tbsp butter
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 2 (14 oz) cans chicken broth
- 1 1/2 cups milk
- 1 tsp bottled hot pepper sauce
- 1 1/2 cup Mozzarella cheese
- 1 1/4 cup crumbled blue cheese, divided
- 1/2 cup parmesan cheese
- 1/3 cup all purpose flour
- bottled hot pepper sauce
Rustic Focaccia Bread
By angielaine
Preheat oven to 400°. Unroll both packages of pizza dough and arrange side by side on Baking Stone
- 2 - 10 oz Refrigerated Pizza Crust
- 2 Tbsp Olive Oil
- 1 Tsp Italian Seasoning
- 2 Garlic Cloves, minced
- 1 can Pitted Ripe Olives, drained and sliced (optional)
- 1 cup Mozzarella Cheese, shredded and divided
- 1/2 cup Onion, chopped
- 2 Plum Tomatoes, sliced thin
- 1/4 cup Parmesan Cheese, grated
PW’s Favorite Pizza
By angielaine
TO MAKE THE CRUST: Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water
- FOR THE CRUST (MAKES TWO CRUSTS):
- 1 teaspoon Active Dry Or Instant Yeast
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- 1/3 cup Extra Virgin Olive Oil
- _____
- FOR THE PIZZA:
- 1 whole Large Eggplant (or Two Medium Eggplants)
- Kosher Salt, For Sprinkling
- 1 pint Grape Tomatoes
- 2 cloves Garlic, Minced
- 8 ounces, weight Fresh Mozzarella Cheese, Sliced Very Thin
- 1/2 cup Freshly Grated Parmesan Cheese
- Extra Virgin Olive Oil For Drizzling
- Freshly Ground Black Pepper
Savory Biscuit Ring
By angielaine
In a small bowl, blend all ingredients except biscuits
- 1/4 cup Sweet Cream Butter, softened
- 1 tsp Lemon Juice
- 1/2 tsp Celery Seed
- 1/4 tsp Thyme Leaves
- 1/8 tsp Ground Sage
- 1/8 tsp Paprika
- 8 oz Can Refrigerator Buttermilk Biscuits (10)
Chicken Enchilada Soup
By angielaine
Slowly heat together cream cheese and rotel in large saucepan
- 1 Pkg. Cream Cheese
- 1 can Rotel
- 1 can Chicken Broth
- 2 Cloves Garlic, minced
- 1 tsp Cumin
- Dash Cayenne Pepper
- 1 can Corn, drained
- 1 can Black Beans, rinsed and drained
- 1 Large Chicken Breasted, cooked and chopped
- Garnish with Chives, Chips and Cheese
Sour-Cream Coffee Cake
By angielaine
Preheat oven to 350°F. Butter and flour a 9-inch Bunt Pan
- Cinnamon-walnut topping: in small bowl, stir together:
- 2 Sticks Unsalted Butter, room temperature, plus more for pan
- 3 cups All-Purpose Flour, plus more for pan
- 1 Tbsp Baking Powder
- 1 tsp salt
- 1 cup Sour Cream
- 1/2 tsp Baking Soda
- 1 1/2 cups Sugar
- 3 Large Eggs, room temperature
- 2 tsp Vanilla Extract
- 3/4 cup chopped walnuts
- 3/4 cup sugar
- 2 tsp ground cinnamon