Angiej936's profile page
Recipes
Buttery Herb Wine Sauce
By angiej936
Seasoned wine, broth and mushrooms make this creamy sauce perfect for your pasta
- 1/4 cup butter
- 1 (4 ounce) jar mushrooms, drained
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 cup white wine
- 2 teaspoons Italian seasoning
- 1 cup chicken broth
- 1 egg
- 1/2 cup heavy cream
Fried Butterflied Shrimp
By angiej936
Directions Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C)
- 1 pound large shrimp, peeled and deveined and butterflied
- 1 quart water
- 1 1/2 cups cornstarch
- 2 eggs
- 2 cups fresh bread crumbs
- 5 cups oil for deep frying
protein + spice pumpkin bars
By angiej936
1. whisk together the eggs, splenda, and pumpkin
- 2 eggs
- 1/2 c baking splenda (if you are
- anti-splenda use something
- like honey, honey)
- 1 c pumpkin puree
- 1.5 c vanilla protein powder
- 1/2 t baking soda
- 1/2 t cinnamon
- 1/2 t cloves
- 1/4 t salt
Italian Meringue Buttercream
By angiej936
Put the whites in the bowl of a heavy duty mixer
- 4 eggs whites
- 1 cup sugar divided 3/4 cup for the sauce pot and 1/4 cup for the mixing bowl
- 1/4 cup water
- 1 pound unsalted butter softened until room temperature
- 1 teaspoon pure vanilla extract
Slow Cooker Cheesy Winter Vegetables Casserole
By angiej936
1 In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and celery
- 1 (1 lb. 4-oz.) pkg. refrigerated new potato wedges
- 1 (16-oz.) pkg. fresh baby carrots
- 1 medium stalk celery, cut into 1-inch pieces
- 1 (10 3/4-oz.) can condensed Cheddar cheese soup
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon ground red pepper (cayenne), if desired
- 1 cup Green Giant® Frozen Sweet Peas, thawed
- 4 oz. (1 cup) shredded Cheddar and American cheese blend
Parmesan Pasta Salad
By angiej936
Cook the pasta according to the package directions
- 1 pound small pasta shells
- 2 pints cherry tomatoes, halved
- 4 ounces Parmesan, broken into small pieces with a fork
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh chives
- kosher salt and black pepper
Peachy Orange Roll
By angiej936
Position a rack in the center of the oven and preheat to 350°
- 6 eggs, separated
- 6 tablespoons granulated sugar
- 1/2 cup flour
- 1 tablespoon grated orange peel
- 1/4 teaspoon salt
- 2 tablespoons confectioners’ sugar, plus more for dusting
- 1 1/2 teaspoons unflavored gelatin
- 1 1/4 cups heavy cream
- One 15-ounce can peaches in pear juice, fruit chopped and juice reserved
- 1 tablespoon orange liqueur
BLT Deviled Eggs
By angiej936
Place the eggs in a pot and cover with water
- 12 extra-large eggs
- 3 slices good-quality bacon, finely chopped
- 1-1 1/2 About 1-1 1/2 teaspoons Worcestershire sauce
- 2 About 2 teaspoons hot sauce
- 1 tablespoon prepared yellow or Dijon mustard
- 2 rounded spoonfuls mayonnaise
- 2 About 2 tablespoons onion, grated
- Salt and black pepper, to taste
- A couple of small leaves crispy Romaine hearts, thinly sliced or finely chopped
- 4 cherry or grape tomatoes, sliced (if you're making 12 upright eggs, use 8 cherry or grape tomatoes; if you’re serving halved eggs, use 24 pieces)
Chicken Noodle Casserole I
By angiej936
Directions Poach chicken in a large pot of simmering water
- 4 skinless, boneless chicken breast halves
- 6 ounces egg noodles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- salt to taste
- ground black pepper to taste
- 1 cup crumbled buttery round crackers
- 1/2 cup butter
Grilled Fruit Skewers with Vanilla Bean Glaze
By angiej936
1. Soak 18 (6-inch) wooden skewers in water to cover for 30 minutes; drain and set aside
- 1/4 cup firmly packed brown sugar
- 2 T water
- 2 t vanilla bean paste (Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste)
- 3 apricots, each cut into 8 pieces
- 2 nectarines, each cut into 12 pieces
- 12 cherries, halved