Angela-4's profile page
Recipes
Double-Meat White Ragu
By Angela-4
Place mushrooms in a small saucepan and cover with the stock or water
- 1 handful dried porcini mushrooms
- 1 1/2 cups vegetable stock or water
- Salt and pepper
- 1 pound bucatini (hollow spaghetti) or pici (fat spaghetti, not hollow)
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 pound ground veal, patted dry
- 1/3 pound bulk sweet Italian sausage
- 1 small carrot, finely shopped or grated
- 1 small rib celery with leafy top, finely chopped
- 1 small onion, finely chopped
- 3 to 4 cloves garlic, finely chopped
- 10 to 12 small sage leaves, thinly sliced
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 3/4 cup of milk
- Grated Pecorino Romano cheese, for serving
German Chocolate Pie
By Angela-4
1. In a medium saucepan, combine the 1/3 cup sugar and the cornstarch
- 1/3 cup white sugar
- 3 tablespoons cornstarch
- 1 1/2 cups milk
- 1 (4 ounce) bar German sweet chocolate, chopped
- 1 tablespoon butter
- 2 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 (9 inch) pie crust, baked
- 1 egg
- 1 (5 ounce) can evaporated milk
- 1/2 cup white sugar
- 1/4 cup butter
- 1 1/3 cups flaked coconut
- 1/2 cup chopped pecans
Bisquick ~ Chocolate Chip - Banana Bread
By Angela-4
Heat oven to 350°F Grease bottom of loaf pan, 9x5x3 inches
- 1 1/3 cups bananas, mashed very ripe (2 large)
- 3/4 cup sugar
- 1/4 cup milk
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 3 eggs
- 2 2/3 cups Bisquick baking mix, Original
- 1/2 cup semi-sweet chocolate chips
Chocolate Frosting ~ Angela's
By Angela-4
Cream butter in a small bowl Blend in desired cocoa powder, vanilla and sugar
- Choose ONE of the following:
- 1/2 cup Butter, softened
- 2 2/3 cup Confectioners sugar
- 1/3 cup Half & half Cream
- 1 1/2 tsp Vanilla
- Cocoa powder from below measurements
- Light Chocolate - 1/3 cup
- Medium Chocolate - 1/2 cup
- Dark rich Chocolate - 3/4 cup
Banana Bread
By Angela-4
Preheat the oven to 350 degrees F
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3 ripe bananas
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Creamy Chocolate Frosting
By Angela-4
In a medium bowl, sift together sugar and cocoa, set aside
- 2 3/4 cups Confectioners Sugar
- 6 tbsp unsweetened cocoa powder
- 6 tbsp butter
- 5 tbsp evaporated milk
- 1 tsp vanilla extract
Crisco ~ Ultimate Chocolate Chip Cookie
By Angela-4
1. HEAT oven to 375ºF
- 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups Pillsbury BEST® All Purpose Flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
- 1 cup coarsely chopped pecans (optional)
Caesar Salad
By Angela-4
Make the dressing: Smear the garlic paste over the inside of the salad bowl
- Dressing:
- 1 clove garlic, smashed with a pinch of salt and a little olive oil
- 4 anchovy fillets
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 2 lemons, juiced
- 2 tablespoons water
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Freshly ground black pepper
- 2 heads romaine lettuce
Herbed Lemon Chicken Breasts
By Angela-4
1. Heat grill or a cast iron grill to medium heat
- 2 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend
- 4 boneless, skinless chicken breasts
- 1 Tbsp. olive oil
- 2 garlic cloves, slivered
- juice of one lemon
- cooking spray
Angela's Italian Meatballs & Spaghetti Sauce
By Angela-4
Meatballs: Combine all ingredients exept olice oil in large bowl
- Meatballs:
- 2 lbs Ground Beef
- 4 Eggs
- 1 1/2 Cup Bread Crumbs
- 3/4 Cup grated Romano Cheese
- 2 Garlic cloves, chopped
- 1/2 tsp Salt
- 1 tsp Black pepper
- 1 tbsp fresh parsley
- 1/4 cup olive oil
- Sauce:
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 1 (6oz) can tomato paste
- 2 (28oz) cans tomato sauce
- 3/4 cup water
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp fresh parsley