Get the latest recipes from Angelinaw http://www.grouprecipes.com/people/angelinaw This recipe is all about the fresh vegetables from the garden (or your local farmer's market). It takes a summer classic and lets you dress it up or down depending on the ingredients you choose to use. Great when it is too hot to cook or you want something light and fresh. Enjoy! http://www.grouprecipes.com/100870/cucumber-salad.html Here is the story - my daughter Chrissy is pregnant and not eating well. I invited her over for my Mardi Gras dinner and made her burgers because spicy foods give her heartburn. These burgers are packed with vegetables she normally wouldn't eat. She loved them and asked to take the leftovers home. Even my other guests, who didn't know what was going on liked them. I paired the burgers with brown rice, a salad, and a berry yogart smoothie. http://www.grouprecipes.com/88152/tricked-out-burgers.html This is my recipe for stuffed cabbage rolls. We were introduced to this when I lived in Pennsylvania and my daughter loves this. It really hits the spot when the weather gets cold. The tomato sauce can best be described as a sweet-sour sauce. Best of all, the leftovers are better because of sitting in the sauce overnight. We have had it served with mashed poatoes, but I usually serve it by itself with a fresh loaf of buttered bread for dipping into the sauce. A great way to introduce cabbage to kids. http://www.grouprecipes.com/87454/stuffed-cabbage-rolls-galumpkis.html I went to the Cajun Cookoff, held every year here in St. Louis, and came away totally inspired. This recipe is by Dean Gallagher, a contestant in the amateur division, and he totally rocked it! For those who want something sophisticated but different, a cajun spin on Eggs Benedict. http://www.grouprecipes.com/87452/crawfish-eggs-benedict.html This was my grandmother's (Nonni) chicken soup recipe. Interestingly, this is not Italian but Pennsylvania Dutch! Nonni got it from a coworker and we all loved it so much that she always made it after that! Enjoy! http://www.grouprecipes.com/85689/nonnis-chicken-pot-pie.html This is my great grandmother's chicken soup recipe. This was born out of necessity - raising six children during the depression, love of cooking, and love of the soul. This has been passed down through four generations, and I lovingly pass it along to you as well. A favorite with kids due to the small pastina pasta. http://www.grouprecipes.com/85687/angelines-chicken-pastina-soup.html My family (several generations) has always made chicken soup when a person is sick or it is cold outside. I am chronicling their recipes to pass on to others and I can't do that without starting with the basics - the stock. This recipe lets you save and freeze it if you don't want to use it right away. http://www.grouprecipes.com/85685/homemade-chicken-broth.html I found a recipe from Top Chef that called for chickpea flour and posted it. Other people were interested in it as well and asked where they could find the flour. Bobbc0117 messaged me this simple way to make my own, without having to hunt it down. So Bobbyc0117, stand up and take a bow for helping me! http://www.grouprecipes.com/85682/chickpea-flour.html Ok, I was hooked when I saw this on Top Chef. These are cut into fry shaped wedges and fried lightly in olive oil and the served best with seafood. TC had it with seared scallops but other sites serve it with a filleted fish. I tried to find it on the TC site, but alas, it wasn't listed - only pictured! So I found this on the web and will have to use my friends as guniea pigs (They have it so rough!)once more as I attempt to make these. I have posted the pictures from the site and will post my own when I make these. Enjoy! http://www.grouprecipes.com/85586/top-chef-chickpea-panisse.html Another episode of Top Chef, another beautiful recipe. This is from Hosea and while I didn't agree with his pairing of the mushroom sauce with shrimp, I did like the mushroom sauce. I am thinking this would be an excellent side for chicken or beef and I like the fact it has unique mushrooms as the star attraction. As with most of the recipes they post on the Top Chef website, there are serious omissions such as time and heat settings. I will make this soon, fill in some of the blanks, and post a picture. Enjoy with a glass of red zinfendal! http://www.grouprecipes.com/85582/top-chef-mushrooms-in-cream-sauce.html