Mrs. Angela's Recipe Book

Corn Casserole

Ingredients

* 1 (15 1/4-ounce) can whole kernel corn, drained
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
* 1 cup sour cream
* 1/2 cup (1 stick) butter, melted
* 1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Chocolate Pots De Creme with Cherry Whip

Ingredients

* 4 ounces good quality bittersweet chocolate, chopped
* 2 cups heavy cream, divided
* 1/4 cup sugar, plus 1 teaspoon
* 2 large egg yolks
* 1/4 cup cherry jam or preserves

Directions

Preheat the oven to 350 degrees F. Bring a kettle of water to a boil over medium heat.

Put the chocolate into a heat-proof bowl. Heat 1 1/2 cups of the cream and 1/4 cup sugar in a medium saucepan over low heat. Whisk just until and sugar is dissolved. Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth. Put the yolks in a small bowl; while whisking, add a small amount of the warm chocolate mixture to temper the yolks. Whisk the yolk mixture into the chocolate until well combined. Transfer the mixture to a liquid measuring cup for easy pouring.

Put 4 (6-ounce) ramekins into a high-sided baking dish. Evenly fill the ramekins with the chocolate mixture. Carefully fill the pan with the hot water until it reaches halfway up the sides of the ramekins and transfer the pan to the oven. Bake until custards are set but still jiggle slightly in the center, about 30 minutes. Remove the pan from the oven and carefully transfer the custards to a rack and cool to room temperature. Refrigerate the custards at least 2 hours and preferably overnight.

When ready to serve, whisk the cherry jam in a small bowl until loosened and thin. In another bowl with a clean whisk, whip the remaining 1/2 cup cream and 1 teaspoon sugar until firm peaks form; gently fold the whipped cream into the cherry jam until just combined and streaky. Serve the pots de creme chilled, topped with a dollop of cherry whipped cream.
Chocolate Pots De Creme with Cherry Whip

Huggy Buggy Bread Pudding

Ingredients

* 3 tablespoons melted butter
* 3 eggs
* 1 cup sugar
* 1 (14-ounce) can coconut milk (not low-fat)
* 3 cups whole milk
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground ginger
* Pinch salt
* 1 baguette, cut into 1-inch chunks (about 7 cups)
* 6 dried figs, soaked in hot water for at least 15 minutes, thinly sliced*
* Handful roasted unsalted cashew nuts, whole or chopped
* Vanilla ice cream, for serving
*
* Special equipment: 9 by 13-inch baking dish

Directions

Preheat the oven to 350 degrees F. Pour the melted butter into a 9 by 13-inch baking dish and use a pastry brush to make sure the dish is well coated.

In a large bowl, whisk the eggs and sugar together, then add the coconut milk, the whole milk, the spices and a pinch of salt. Add bread and figs and toss. Let soak for 15 minutes.

Pour the mixture into the prepped baking dish and sprinkle with the cashews. Bake until the pudding pulls away from the sides of the dish, about 35 minutes.

Remove the pudding from the oven and serve with ice cream
Notes

*I used black mission figs but any fig is good.

Bombay Sloppy Joes

Ingredients
For the Sauce:

* 2 tablespoons vegetable oil
* 1 tablespoon minced peeled ginger
* 2 cloves garlic, minced
* 1/2 serrano chile pepper, seeded and minced
* 1 teaspoon garam masala
* 1/2 teaspoon paprika
* 1 15-ounce can tomato sauce
*

For the Sloppy Joes:

* 3 to 4 tablespoons vegetable oil
* Small handful (about 1/4 cup) raisins
* Small handful (about 1/4 cup) shelled pistachios
* 1 teaspoon cumin seeds
* 1 large white onion, finely diced
* 1 red bell pepper, seeded and finely diced
* 1 serrano chile pepper (don’t chop it unless you like things spicy!)
* Kosher salt
* 1 pound ground turkey
* 1/2 teaspoon honey
* 1/4 cup half-and-half
* Small handful fresh cilantro (soft stems included)
* 4 sesame buns

Directions

Make the sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the ginger, garlic and chile pepper and cook until the ginger and garlic brown a little, about 1 minute. Add the garam masala and paprika and cook 30 seconds. Add the tomato sauce and 1 cup water, stir and bring to a boil. Reduce the heat to low and simmer, uncovered, 15 minutes.

Meanwhile, prepare the sloppy joes: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the raisins and pistachios and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about 1 minute. Remove from the skillet and set aside.

Return the skillet to medium heat and add the remaining 1 to 2 tablespoons vegetable oil. Add the cumin seeds and let sizzle about 10 seconds, then add the onion and bell pepper and cook until softened and starting to brown, about 5 minutes. Add the chile pepper and cook 2 more minutes, seasoning with salt. Add the turkey, breaking up the big lumps, and cook until opaque, about 5 minutes.

Add the prepared sauce to the turkey-and-onion mixture in the skillet. Stir and bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 minutes.

Remove the whole chile pepper (unless you want to eat it, like my dad does!) and stir in the honey, half-and-half, raisins and pistachios. Taste for seasoning. Stir in the cilantro right before serving.

Toast the buns and fill with the sloppy joe mixture. Eat with your hands!

Chicken Noodle Soup
Food Network Kitchens

Recipe courtesy Food Network Kitchens

Show: How To Boil WaterEpisode: Soup for the Soul

Rated: 5 stars out of 5Rate itRead users’ reviews (16)

* Filed under: Pasta, Noodles, Poultry, Chicken, Poultry,
more
o Dish : Soup
o Technique : Simmer
o Nutrition : Low Calorie
o CookingStyle : Healthy
o Season : Winter

* RECIPE
* RATINGS & REVIEWS(16)

*
Cook Time:

18 min
*
Level:

Easy
*
Yield:

4 servings

Close
Times:

Prep
10 min
Inactive Prep
—
Cook
18 min
Total:
28 min

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Ingredients

* 1/2 medium onion, thinly sliced
* 1 small carrot, thinly sliced
* 2 stalks celery, thinly sliced
* 2 sprigs fresh thyme
* 2 sprigs flat-leaf parsley
* 6 cups chicken broth, homemade or low-sodium canned
* 1/2 cup water
* Kosher salt and freshly ground black pepper
* 1/3 pound egg noodles (preferably wide ones)
* 1 1/4 cups shredded cooked chicken (meat from about 1 breast)
* 1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish

Directions

Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.

Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill.

Southern Biscuits
Ingredients

* 2 cups flour
* 4 teaspoons baking powder
* 1/4 teaspoon baking soda
* 3/4 teaspoon salt
* 2 tablespoons butter
* 2 tablespoons shortening
* 1 cup buttermilk, chilled

Directions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Orzo with Parmesan and Basil

Ingredients

* 2 tablespoons butter
* 1 cup uncooked orzo pasta
* 1 (14.5 ounce) can chicken broth
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh basil
* salt and pepper to taste
* 2 tablespoons chopped fresh basil

Directions

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 – 20 minutes.
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Chicken Breasts with Balsamic Vinegar and GarlicOriginal Recipe Yield 4 servings

Ingredients

* 4 skinless, boneless chicken breasts
* salt and pepper to taste
* 3/4 pound fresh mushrooms, sliced
* 2 tablespoons all-purpose flour
* 2 tablespoons olive oil
* 6 cloves garlic
* 1/4 cup balsamic vinegar
* 3/4 cup chicken broth
* 1 bay leaf
* 1/4 teaspoon dried thyme
* 1 tablespoon butter

Directions

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

INGREDIENTS**
1/2 cup unsalted butter, softened
1/2 cup organic or natural peanut butter
1/2 cup organic dark brown sugar
1/2 cup organic cane sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
1 free range or organic egg
1 1/2 cups unbleached all-purpose flour

Beat butter and peanut butter together with an electric mixer, about 30 seconds.
Add the sugars, baking soda and powder, and beat until combined.
Add the vanilla and the egg and beat until combined.
Stir in the flour incrementally on slowest speed until incorporated. The dough will become thick and difficult to work with.
I suggest you chill it for an hour or so until it’s easier to work with.
Heat oven to 350 degrees F.
Roll dough into 1-inch balls and place them a few inches apart on ungreased cookie sheets lined with parchment paper.
Butter the tines of a large fork and use it to press the cookies flat. Make a design of perpendicular lines with the fork. Re-butter the fork as necessary.
Bake for 10 minutes or until just starting to brown around the edges. Let cookies rest for 2 minutes, move onto cooling racks to cool.
Cookies can be stored for up to 10 days at room temperature in an airtight sealed container.

** Note — all of these ingredients can be found organic!

Apricot Chicken

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Cheap and Easy Entertaining

Rated: 4 stars out of 5Rate itRead users’ reviews (200)

* Filed under: Vinegar, Fruit, Apricot, Fruit, Meat,
more
o Cuisine : American , General
o Season : Fall , Spring , Summer

* RECIPE
* RATINGS & REVIEWS(200)

*
Cook Time:

25 min
*
Level:

Easy
*
Yield:

6 servings

Close
Times:

Prep
10 min
Inactive Prep
—
Cook
25 min
Total:
35 min

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Ingredients

* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 pounds chicken tenderloins, cut in 1/2 across on an angle
* Salt and pepper
* 1 large onion, chopped
* 2 tablespoons cider or white wine vinegar
* 12 dried pitted apricots, chopped
* 2 cups chicken stock
* 1 cup apricot all fruit spread or apricot preserves
* 3 tablespoons chopped flat-leaf parsley, for garnish

Directions

Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.