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Recipes
Creamy Fusilli with Mushrooms and Chicken
By angielaine
Cook fusilli according to package directions
- 1/2 pound fusilli (1/2 bag)
- 2 teaspoons olive oil
- 12 ounces sliced mushrooms (any variety)
- 3 Grilled Chicken Breasts, sliced
- 1 teaspoon dried thyme
- 1/4 cup sherry
- 1 cup reduced-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 cup grated Havarti cheese
Tartlets
By angielaine
Prepare as pictured.Loosely fit 3" pie crust rounds in mini muffin cups
- Pie crust
- Plus additional ingredients.
Classic Caesar Salad
By angielaine
Lisa brought this to us when Tobin had surgery
- 1/4 cup lemon juice
- 2 Tbsp water
- 2 Tbsp Parmesan cheese
- 2 garlic cloves
- 1 tsp olive oil
- 1 Tbsp red-wine vinegar
- 1 tsp Worcestershire sauce
- 1/4 tsp black pepper
- 4 cups Romaine lettuce
Pasta with Olive-Caper Pesto
By angielaine
Prepare the olive-caper pesto: In a food processor, combine the mint, capers, garlic, lemon zest, red pepper flakes...
- 2 Tbsp fresh mint leaves
- 2 Tbsp capers, rinsed
- 1 large garlic clove, chopped (Kara always uses more)
- 1/2 tsp grated lemon zest (Kara uses more)
- 1/8 tsp crushed red pepper
- 3 Tbsp extra virgin olive oil
- 1/2 lb assorted olives (1 cup), pitted
- salt & pepper
- 1 lb spaghetti
- 1/4 cup Parmesan cheese
IP Chicken Chili
By angielaine
Cook chicken breasts (13 minutes or so) with 1 tsp
- 3 chicken breasts, cooked and chopped
- 1 tsp better than bouillon base
- 2 cups water, divided
- 1 can navy beans
- 1 4 oz, can green chilis
- 1 green bell pepper, chopped,
- 1 pkg. chicken chili seasoning from McCormick
- optional toppings: cilantro, cheese, fritos
PASTRY FOR DOUBLE PIE CRUST
By angielaine
In a bowl, combine flour and salt; cut in butter until crumbly
- 2 cups all-purpose flour
- 2/3 cups unsalted butter
- 3/4 tsp Salt
- 6 Tbsp cold water
Thai-Style Pork Stew
By angielaine
Pork is probably ready earlier than the 8 hours listed
- 2 pounds boned pork loin, cut into 4 pieces
- 2 cups (1 x 1/4-inch) julienne-cut red bell pepper
- 1 cup teriyaki sauce
- 8 tablespoons rice or white wine vinegar
- 2 teaspoon crushed red pepper
- 8 garlic cloves, minced
- 1 cup creamy peanut butter
- 6 cups hot cooked basmati rice
- 1/2 cup diagonally cut green onions
- 2 tablespoons chopped dry-roasted peanuts
- 8 lime wedges
Peanut Chicken Bowl
By angielaine
Set aside 1 seasoning packet from ramon noodles to use in recipe; store remaining packet for another use
- 2 3-oz pkg. Oriental-flavored ramen noodles
- 3 c. cut-up vegetables, such broccoli florets, red sweet pepper strips, halved pea pods and/or thinly sliced carrots, jalapeno (if desired)
- 1 tsp each minced garlic & minced ginger
- 1 1/4 cups water
- 1/4 cup peanut butter
- 1/4 cup soy sauce
- 2 Tbsp packed brown sugar
- 1 Tbsp cornstarch
- 1/2 tsp crushed red pepper
- 2 c. chopped cooked chicken
- 1 8-oz can sliced water chestnuts, drained
- 1 8-oz can bamboo shoots, drained
- 1/4 cup chopped peanuts
- 1/4 cup sliced green onions
Cranberry Vinaigrette
By angielaine
Whisk together cranberry sauce and vinegar in a small bowl
- 1 cup Fresh or Canned Cranberry Sauce
- 5 Tbsp Red Wine Vinegar
- 1/4 cup Extra-Virgin Olive Oil
- Salt and Pepper to taste
Pesto
By angielaine
In food processor, chop basil leaves, garlic, slat and olive oil until well blended
- 2 Cloves Garlic
- 1 tsp Salt
- 2 c. Tightly Packed Fresh basil
- 2 Tbsp Pine Nuts
- 1/2 cup Virgin Olive Oil
- 1/2 cup Parmigiano Regiano Cheese, grated
- 2 Tbsp Ramon Cheese, grated