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Recipes
Tartar Sauce
By Angela-4
To the mayonnaise, add the lemon juice, grated shallot or onion, chopped cornichons or pickles, capers, dill, parsl...
- 1/2 recipe Homemade Mayo or 1 cup store-bought mayonnaise
- Juice of 1/2 small, ripe lemon
- 2 tablespoons shallot or mild onion, grated
- 3 tablespoons cornichons or dill pickles, finely chopped
- 2 tablespoons capers, chopped
- 2 tablespoons dill, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
Fresh Herb Mini Quiches - Puff Pastry
By Angela-4
Bite-sized quiches are always a crowd-pleasing appetizer, and this delectable puff pastry version is easy to make a
- 3 eggs
- 1 cup heavy cream
- 3 tbsp. fresh chopped herbs (basil and chives)
- 2 tbsp. finely chopped shallots
- 1/4 tsp. ground black pepper
- Generous dash ground red pepper
- 1 cup finely shredded Swiss cheese (about 4 ounces)
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Yucatan Shrimp
By Angela-4
In a saucepan over low heat, melt 1 tbsp of butter, Add the garlic and cook, stirring constantly for 2 minutes ...
- 4 tbsp (1/2 stick) unsalted butter
- 1 large garlic clove, chopped
- juice of 2 limes
- 2 tsp Sambai Oelek chili paste (asian markets)
- salt and pepper to taste
- 1 pound large shrimp (shells intact)
- 1 heaping tbsp chopped cilantro
Foil Pack Chicken & Mushroom Dinner
By Angela-4
HEAToven to 400°F.MIXsoup and 2 Tbsp
- 1 can (10 fl oz/284 mL) condensed cream of mushroom soup
- 3/4 cup hot water, divided
- 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
- 4 smallboneless skinless chicken breasts (1 lb./450 g), 1/2 inch thick
- 80 g thinly sliced deli smoked ham, chopped
- 1-1/2 cups sliced fresh mushrooms
- 1-1/2 cupsfrozen peas
Lemon Liqueur
By Angela-4
To remove any wax from the lemon rinds, cover the lemons in a tub of water with the vinegar and let soak for 5 to 1...
- 24 large lemons, washed
- 1 splash white vinegar
- 4 cups grain alcohol or vodka (about 80 proof)
- 4 cups simple syrup, or to taste
Asparagus & Parmesan Cream Pastry
By Angela-4
Preheat oven to 400°F. Remove pastry dough from freezer and let thaw for 10 minutes
- 1 sheet frozen puff pastry dough
- 1 lb. fresh asparagus spears (16 spears)
- 1 pkg. (8 oz.) Philadelphia® Cream Cheese, softened
- 1/2 cup grated Parmesan cheese
- 5 fresh basil leaves, chopped
- 3 Tbsp. fresh lemon juice
- 1 pinch sea salt
- 2 Tbsp. olive oil
- 2 Tbsp. shaved Parmesan cheese
Southern Baked Beans
By Angela-4
From Diabetics & You Magazine Fall 2012
- 3 slices bacon,chopped
- 1 large onion,finely chopped
- 1 (16-oz) can vegetarian baked beans, drained
- 1/4 cup low-sodium ketchup
- 3 tablespoons maple syrup
- 1 tablespoon barbecue sauce
- 1 tablespoon yellow mustard
- 1 teaspoon dry mustard
Fat Free 7 Layer Mexican Dip
By Angela-4
BEAT cream cheese with electric mixer on medium speed until creamy
- 1 1
- pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
- 1 1
- Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 1 1
- cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1 1
- cup canned black beans, drained, rinsed
- 1 1
- cup shredded lettuce
- 1 1
- cup KRAFT FREE Shredded Non-Fat Cheddar Cheese
- 1/2 1/2
- cup chopped green onions
- 2 2
- Tbsp. sliced black olives
Cookie Frosting
By Angela-4
In a large bowl, cream together sugar & shortening until smooth
- 4 Cups Icing Powder
- 1 stick unsalted butter
- 5 tbsp Milk
- 1 tsp Vanilla Extract
- Food coloring (optional)
Chicken Breasts in Clinatro & Parsley sauce
By Angela-4
To prepare sauce place the shallots, pepper flakes, orangano, cilantro & parsley in blender
- 2 Shallots, peeled
- 1 tsp Red pepper flakes
- 1 tsp dried oregano
- 1 cup chopped fresh cilantro leaves
- 1 cup chopped fresh parsley leaves
- 3/4 cup chicken broth
- 2 tbsp olive oil
- 4 boneless, skinless chicken breasts halved