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Recipes
Asparagus Tagliatelle
By angiej936
With its velvety texture and rich flavor, pureed roasted garlic makes an inexpensive base for pasta sauces, soups a...
- 2 heads garlic, peeled (about 30 cloves)
- 6 tbsp. EVOO
- 1 3/4 lbs. asparagus, cut into 1 1/2-inch pieces
- 1 lb. tagliatelle pasta
- 3 tbsp. red wine vinegar
- 1 tbsp. fresh lemon juice
- 1/4 tsp. sugar
- 1 large red onion, chopped
- Salt and pepper
Microwave Corn on the Cob
By angiej936
Directions Wet a paper towel, and wring out
- 1 ear corn, husked and cleaned
Chicken Salad
By angiej936
Directions Combine chicken, bacon, water chestnuts, celery and grapes in large bowl; set aside
- 2 1/2 cups diced cooked chicken
- 4 bacon strips, cooked and crumbled
- 1 (8 ounce) can sliced water chestnuts, drained
- 1/2 cup thinly sliced celery
- 1 cup halved green grapes
- 3/4 cup mayonnaise or salad dressing
- 1 tablespoon dried parsley flakes
- 2 teaspoons finely minced onion
- 1 teaspoon lemon juice
- 1/4 teaspoon ground ginger
- 1 dash Worcestershire sauce
- salt and pepper to taste
Candy Corn and Pretzel Bark
By angiej936
Line an 8-inch square baking pan with parchment, leaving an overhang
- 8 oz white chocolate
- 1 cup miniature pretzels
- 1/2 cup candy corn
- 1/3 cup dry cranberries
Peppermint-Fudge Pie
By angiej936
directions 1. Prepare Chocolate Crumb Crust
- Chocolate Crumb Crust
- 1 cup sugar
- 1 5-ounce can (2/3 cup) evaporated milk
- 2 tablespoons butter
- 2 ounces unsweetened chocolate, cut up
- 1 teaspoon vanilla
- 2 pints (4 cups) peppermint ice cream
- 3/4 cup sugar
- 1/2 cup boiling water
- 1/4 cup meringue powder*
- 10 striped round peppermint candies, crushed (1/4 cup)
Ravioli with Fontina and Walnut Sauce
By angiej936
Heat oven to 400°F. Spread the walnuts on a rimmed baking sheet and roast until fragrant and toasted, 6 to 8 minu...
- 1/4 cup walnuts
- 16 to 18 ounces fresh or frozen cheese ravioli
- 1/2 cup heavy cream
- 1/2 cup grated fontina
- 1/4 cup mascarpone
- kosher salt and black pepper
- 2 tablespoons chopped fresh chives
Chicken and Tortellini Soup
By angiej936
In a large saucepan, simmer the carrots in the broth until tender, 10 to 12 minutes
- 4 carrots, cut into bite-size pieces
- 5 cups low-sodium chicken broth
- 8 ounces cheese tortellini (fresh or frozen)
- 1 1/2 cups shredded rotisserie chicken
- kosher salt
- 2 tablespoons chopped fresh flat-leaf parsley
Baked Spaghetti I
By angiej936
Directions Bring a large pot of lightly salted water to a boil
- 12 ounces spaghetti
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 1 pound lean ground beef
- 1 (16 ounce) can diced tomatoes
- 1 (4.5 ounce) can mushrooms, drained
- 1 teaspoon dried oregano
- 2 cups shredded mild Cheddar cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
Bourbon Whipped Cream
By angiej936
Whip cream with bourbon and vanilla
- 1 cup heavy cream
- 1 1/2 tbsp. bourbon
- 1 tsp. pure vanilla extract
Holiday Spice Cake
By angiej936
Nutmeg, cinnamon, ginger, and cloves combine to flavor this delicious spice cake layered with buttercream and garni...
- CAKE:
- 3 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 sticks butter, softened
- 2 cups sugar
- 1/2 teaspoon salt
- 4 eggs
- 1 1/4 cups buttermilk
- Nuts, finely chopped, for garnish
- Cocoa powder, for garnish
- QUICK BUTTERCREAM:
- 3/4 cup butter, softened
- 1/4 cup shortening
- Pinch salt
- 6 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup heavy cream