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Recipes
RASPBERRY DELIGHT
By AngelaJanet
In a bowl, combine flour and sugar; blend in butter with a wooden spoon until smooth
- FILLING:
- 2 1/4 cups flour
- 2 Tbsp sugar
- 3/4 cup butter or margarine softened
- 1 pkg (8 oz) cream cheese softened
- 1 cup white sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 2 cup whipped topping
- TOPPING:
- 1 pkg (6 oz) raspberry gelatin
- 2 cups boiling water
- 2 pkg (10 oz each) sweetened frozen raspberries
- Additional chipped topping and fresh mint, optional
Gingerbread loaves
By AngelaJanet
Heat oven to 350°F. Grease 2 (8x4-inch) loaf pans with shortening or cooking spray
- 1 cup packed brown sugar
- 3/4 cup butter or margarine, softened
- 2 eggs
- 3/4 cup molasses
- 1 cup boiling water
- 1 teaspoon baking soda
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1 to 2 tablespoons lemon juice
Lemon Poppy Seed Cake Recipe
By AngelaJanet
In a large bowl, combine cake and pudding mix
- 1 package lemon cake mix (regular size)
- 1 package (3.4 ounces) instant lemon pudding mix
- 3/4 cup warm water
- 1/2 cup canola oil
- 4 eggs
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
- 1/3 cup poppy seeds
- 1/2 cup confectioners' sugar
- Juice of 1 lemon
- Additional confectioners' sugar, optional
Philly Cheesesteak Sandwich
By AngelaJanet
I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops)
- 1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub rolls
- 1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)
- 1 white onion (thinly sliced)
- 1 green bell pepper (thinly sliced) (optional)
- 2 teaspoons garlic (minced)
- 1/2 lb provolone cheese (thinly sliced)
- extra virgin olive oil (for grilling)
- salt and pepper
- marinara sauce (optional topping) or ketchup (optional topping)
CHOCOLATE CHIP COOKIE DELIGHT
By AngelaJanet
*Let cookie dough stand at room temperature for 5-10 minutes to soften
- 1 tube (16 1/2 oz) refrigerated chocolate chip cookie dough
- 1 pkg (8 oz) cream cheese, softened
- 1 cup sugar
- 1 carton (12 oz) frozen whipped topping, thawed, divided
- 3 cups milk
- 1 pkg (3.9 oz) instant chocolate pudding mix
- 1 pkg (3.4 oz) instant vanilla pudding mix
- Chopped nuts and chocolate curls, optional
LEMON MERINGUE BARS
By AngelaJanet
1. Heat oven to 350. Line 13x9 baking pan with foil; letting foil extend above pan at both ends
- CRUST:
- 1/2 cup unsalted butter, softened
- 2 Tbsp solid vegetable shorteneing
- 1/3 cup packed light brown sugar
- 1/3 cup sugar
- Yolks from 2 large eggs
- 1 tsp vanilla
- 1/8 tsp salt
- 1 2/3 cups flour
- LEMON FILLING:
- 4 large eggs, at room temperature
- 2 1/4 cups sugar
- 1/4 cup flour
- 1 tsp baking powder
- 1 Tbsp grated lemon zest
- 1/2 cup fresh lemon juice
- MERINGUE:
- whites of 3 large eggs at room temperature
- 1/4 tsp cidar vinegar
- 1/3 cup sugar
Sugar Cookie Fruit Pizzas Recipe
By AngelaJanet
For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup unsweetened pineapple juice
- 1/4 cup water
- 2 tablespoons lemon juice
- 4 ounces cream cheese, softened
- 1/4 cup confectioners' sugar
- 1-3/4 cups whipped topping
- 12 sugar cookies (3 inches)
- 1 cup fresh blueberries
- 1 cup chopped peeled kiwifruit
- 1/2 cup chopped fresh strawberries
Potato, Cheddar and Chive Soup
By AngelaJanet
By Amanda Barnier and The Test Kitchen
- Garnish:
- 5 russet potatoes , (2 lb/900 g total), peeled and chopped5 5russet potatorusset potatoes, (2 lb/900 g total), peeled and chopped
- 1 sweet onion , (such as Vidalia), chopped1 1sweet onionsweet onions, (such as Vidalia), chopped
- 4 slices bacon , (4 oz/115 g total), chopped4 4slices bacon, (4 oz/115 g total), chopped
- 2 cloves garlic , chopped2 2cloves garlic, chopped
- 3/4 tsp salt 3/4 3/4tsp tspsalt
- 1/2 tsp pepper 1/2 1/2tsp tsppepper
- 1/4 tsp dried rosemary 1/4 1/4tsp tspdried rosemary
- 4 cups Easy Chicken Stock recipe 4 4cups cupsEasy Chicken Stock recipe
- 1 cup shredded old Cheddar cheese 1 1cup cupshredded old Cheddar cheese
- 1/4 cup crumbled cooked bacon , (about 5 slices)1/4 1/4cup cupcrumbled cooked bacon, (about 5 slices)
- 1/4 cup chopped fresh chives 1/4 1/4cup cupchopped fresh chives
- 1/4 cup sour cream 1/4 1/4cup cupsour cream
CHERRY CHA-CHA
By AngelaJanet
Mix crumbs and margarine. Pat 3/4 of mixture into 9x13 pan
- 3 cups graham crumbs
- 3/4 cup melted margarine
- 1 can cherry pie filling
- 1 pt whipping cream
- 1 pkg mini marshmallows
Preserved Lemon Chicken Tagine for the Tagine!
By AngelaJanet
This tagine dish is to be cooked in a traditional tagine
- 6 skinless chicken thighs (large) or 6 chicken breasts (chopped into large cubes)
- 5 garlic cloves, minced
- 2 large onions, roughly chopped
- 4 cups chopped tomatoes, fresh or 4 cups canned tomatoes
- 3 cups chickpeas (tinned not dried)
- 1 inch piece fresh gingerroot, minced
- 5 ounces dried apricots
- 2 tablespoons tomato puree
- 3 tablespoons good quality honey
- 1 pint boiling water
- 1 chicken stock cube, Maggi
- 1/4 teaspoon saffron strand, crumbled
- 4 teaspoons ras el hanout spice mix
- salt
- 1 small preserved lemon
- 1 tablespoon best quality olive oil
- fresh ground black pepper
- 1/2 cup fresh coriander, chopped to serve