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Recipes
Pralines
By angelahon
Pralines
- 1 quart heavy cream
- 2 1/4 cups sugar
- 1 tablespoon light corn syrup
- Grated zest of 1 medium orange (optional)
- 1 1/2 cups chopped pecans
- Pinch of salt
Cauliflower Chowder
By angelahon
Cauliflower Chowder
- 4 slices bacon, diced
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- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Slow-Cooker Caribbean Beef Stew
By angelahon
Slow-Cooker Caribbean Beef Stew
- 3 sprigs thyme
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground allspice
- Kosher salt and freshly ground white pepper
- 2 pounds beef stew meat, cut into 1 1/2-inch cubes
- 1 pound Yukon gold potatoes, peeled and quartered
- 3 medium carrots, cut crosswise into thirds
- 1 1 -inch piece ginger, peeled and finely chopped
- 1 clove garlic, finely chopped
- 2 teaspoons Worcestershire sauce
- 1 10 -ounce can Mexican-style diced tomatoes with green chiles
- 4 scallions, sliced (optional)
- Hot sauce, for serving (optional)
Raising Cane's Dipping Sauce
By angelahon
Raising Cane's Dipping Sauce
- 1 ⁄2 cup mayonnaise
- 1 ⁄4 cup ketchup
- 1 ⁄2 tablespoon garlic powder
- 1 ⁄2 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Generous amount of black pepper (cover surface two or three times and mix in)
Almond Butter Chicken Satay
By angelahon
Almond Butter Chicken Satay
- 1/2 cup plus 2 tablespoons light coconut milk, divided
- 4 teaspoons fresh lime juice, divided
- 1 tablespoon dark brown sugar
- 1 tablespoon fish sauce
- 2 teaspoons minced peeled fresh ginger
- 1/2 teaspoon curry powder
- 2 garlic cloves, crushed
- 1 pound skinless, boneless chicken breast halves, cut into 24 slices
- 1/3 cup water
- 2 tablespoons almond butter
- 1 tablespoon hoisin sauce
- 3/4 teaspoon Sriracha (hot chile sauce)
- Cooking spray
- 24 cucumber slices
- 4 lime wedges
Smoked Gouda Cauliflower
By angelahon
Smoked Gouda Cauliflower
- 1 medium large head cauliflower
- 6 oz. cream cheese, softened
- 4 oz. smoked Gouda cheese, grated
- 1/4 tsp. coarse black pepper
- Dash salt
- Optional: chopped chives or green onion to top
Beef and Barley Soup
By angelahon
Beef and Barley Soup
- 1 1/2 pounds stew meat, cut into bite-size chunks
- 1 yellow onion, chopped
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- 3 cloves garlic, minced
- 5 carrots, peeled and sliced
- 8-oz. package sliced mushrooms
- 1/4 cup flat-leaf parsley, finely chopped
- Salt and pepper, to taste
- 32-oz. container beef broth
- 2 cups water
- 1 cup pearl barley
- 6-oz. can tomato paste
- 2 tablespoons Worcestershire sauce
- 14.5-oz. can diced tomatoes
Caribbean Shrimp Salad with Lime Vinaigrette
By angelahon
Caribbean Shrimp Salad with Lime Vinaigrette
- 4 cups chopped cooked shrimp (about 1 1/2 pounds) $
- 5 tablespoons seasoned rice vinegar, divided
- 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
- 1 1/2 tablespoons olive oil $
- 1 tablespoon grated lime rind
- 1/4 cup fresh lime juice (about 3 large limes)
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 garlic cloves, minced
- Dash of salt
- 8 cups fresh baby spinach
- 1 cup chopped peeled mango (about 1 large)
- 1 cup julienne-cut radishes $
- 1/4 cup diced peeled avocado $
- 1/2 cup thinly sliced green onions
- 2 tablespoons unsalted pumpkinseed kernels
Lentil-Barley Burgers with Fiery Fruit Salsa
By angelahon
Lentil-Barley Burgers with Fiery Fruit Salsa
- Salsa:
- 1/4 cup finely chopped pineapple $
- 1/4 cup finely chopped mango
- 1/4 cup finely chopped tomatillo
- 1/4 cup halved grape tomatoes
- 1 tablespoon fresh lime juice
- 1 serrano chile, minced
- Burgers:
- 1 1/2 cups water
- 1/2 cup dried lentils
- Cooking spray
- 1 cup chopped onion $
- 1/4 cup grated carrot
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt, divided
- 3/4 cup cooked pearl barley
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon coarsely ground black pepper
- 2 large egg whites $
- 1 large egg
- 3 tablespoons canola oil, divided
Herbed Chicken Tray Bake
By angelahon
Herbed Chicken Tray Bake
- 1/4 cup olive oil
- Juice of 1 lemon
- 3 tablespoons chopped fresh oregano
- 1/4 teaspoon
- salt
- Fresh ground black pepper
- 4 chicken wings
- 2 boneless, skinless chicken breasts
- 2 boneless, skinless chicken thighs
- 3 to 4 pounds red potatoes, cut into halves
- 1 yellow zucchini, sliced
- 1 green zucchini, sliced
- 1 red onion, cut into quarters
- 6 garlic cloves, peeled
- 32 cherry tomatoes