CHERRY ANGEL DELIGHT
These tempting angel food treats fly from start to finish.-Ida Wing, Cape Cod, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.
Nutrition Facts :
STRAWBERRY ANGEL DELIGHT
For a nice ending to a barbecue, offer slices of this tempting tunnel cake shared by Jean King of Anderson, California. "I found the recipe in an old cookbook," she recalls. TIP: "When making the filling, use any type of fruit you prefer," Jean says.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream., Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator.
Nutrition Facts :
ANGLER'S DELIGHT COD OR HADDOCK
I found this one on the Taste of Home website and I'm posting it here for safe keeping. I'll give a better description once I make it.
Provided by PSU Lioness
Categories High Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In 13x9" glass baking dish, arrange fish in a single layer.
- Pour lime juice over fish and let stand for 15 minutes.
- Meanwhile in a shallow dish, combine the flour, taco seasoning, cumin and cayenne.
- Remove fillets from lime juice and pat dry with a paper towel; discard juice.
- Coat fillets with flour mixture.
- Heat oil in a large skillet over Med/High heat.
- Cook fillets in batches 6-8 minutes per side until fish flakes easily with a fork.
Nutrition Facts : Calories 242.4, Fat 8, SaturatedFat 0.7, Cholesterol 99, Sodium 463.7, Carbohydrate 10.3, Fiber 0.6, Sugar 0.6, Protein 31.2
PATUM PEPERIUM - THE SECRET IS OUT - GENTLEMAN'S RELISH!
The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret. However, it is wonderful spread on hot toast and added to scrambled eggs.....as well as adding a "kick" to savoury sauces and sandwiches! It is the essential ingredient for Scotch Woodcock - a Victorian snack served at the end of a meal! (For those who are interested, I have posted the recipe on Zaar!) This is my interpretation of this famous English relish.
Provided by French Tart
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Using a mortar and pestle, pound the anchovies and butter until they resemble a smooth paste. You could also use a food processor.
- Stir in the breadcrumbs, spices and pepper and spoon the paste into a large ramekin. Cover and chill before serving.
- Serve with scrambled eggs, toast, sandwiches and as a "kick" to savoury sauces!
Nutrition Facts : Calories 251.3, Fat 23.4, SaturatedFat 13.5, Cholesterol 81.8, Sodium 1404.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 9.9
ANGEL'S DELIGHT
Provided by Molly O'Neill
Categories project, dessert
Time 30m
Yield Four servings
Number Of Ingredients 11
Steps:
- To make the angel hair, combine sugar, corn syrup and water in a medium saucepan. Place over high heat and cook, swirling pan occasionally, until the mixture reaches 305 degrees on a candy thermometer. Immediately remove from heat and plunge the bottom of the pan into cold water. Let stand until mixture thickens, about 5 minutes. Place a large sheet of parchment paper on a work surface. Hold 2 forks in 1 hand and dip the tines into the syrup. Rapidly wave the forks back and forth over the parchment paper, letting the thin, fine strands fall on the paper. Repeat with remaining syrup. Set aside.
- Thinly slice the strawberries. Either use a small heart-shaped cutter to cut hearts out of strawberry slices or trim them into heart shapes with a small knife. Set aside.
- To make the cake, preheat oven to 375 degrees. Butter 4 1-cup ramekins and coat with sugar. Set aside. Place chocolate, butter and salt in a double boiler. Heat over medium heat, stirring occasionally until melted. Remove from heat, add cocoa and whisk until smooth. In separate bowl, whip egg whites on medium speed until foamy. Add sugar, turn speed to high and whip to stiff peaks. Very gently fold chocolate into egg whites. Spoon the mixture into the molds until they are 3/4 full (this may not take all of the batter). Bake until puffed and browned but still liquid in the center, about 5 to 6 minutes.
- Run a small knife inside the rim of the molds to loosen. Invert the cakes onto the center of each of 4 plates. Wrap some of the angel hair around each of the cakes. Scatter a few of the strawberry hearts over the angel hair. Serve immediately.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 10 grams, Carbohydrate 108 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 139 milligrams, Sugar 102 grams, TransFat 1 gram
ANGLER'S DELIGHT
Cayenne pepper, taco seasoning and cumin give this fried fish a colorful coating and fantastic southwestern flavor. The slightly crispy fillets are accented by a splash of lime. Prepare the recipe with haddock, cod or any firm fish you prefer.
Provided by Allrecipes Member
Time 36m
Yield 6
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine fish and lime juice; seal bag and turn to coat. Let stand for 15 minutes. In a shallow dish, combine the flour, taco seasoning, cumin and cayenne. Drain fillets; coat with flour mixture.
- In a large skillet, cook fillets in oil over medium-high heat for 6-8 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 11.8 g, Cholesterol 64.8 mg, Fat 8 g, Fiber 0.4 g, Protein 22.7 g, SaturatedFat 0.7 g, Sodium 296.8 mg, Sugar 0.9 g
BERRY ANGEL DELIGHT
From Betty's Soul Food Collection... It's the berries - and the angel food cake - that create this impressive, easy dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 10
Number Of Ingredients 7
Steps:
- In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
- Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
- Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
- Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.
Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
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