Ireland Reynolds | Three Angels Gourmet Co. - Gourmet Food, Recipes and Podcast

Welcome to the Three Angels Gourmet Co.

Hello,

We're Ireland Reynolds, Daisy Benson, and Delphine Gray, the "virtual" three angels who run the Three Angels Gourmet Co. here online. That's us, pictured at right.

We live in the fictional town of Seven Cedars, Florida, and sell REAL gourmet mixes from this website.

To learn more about the "actual" Three Angels Gourmet Co. click on the About Us page.

We hope you'll visit us here often and try many of our delicious heavenly gourmet mixes.

Sincerely,

Ireland Reynolds, Daisy Benson, and Delphine Gray

Poached Pears

By admin at 2:21 pm on December 22, 2007 | No comments

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Poached pears make such a festive dessert for the holidays. The pears take on the flavor and color of the poaching liquid. Red fruit juice (cranberry, raspberry, or pomegranate juice are all good choices) or red wine (I like merlot) will produce velvety crimsom colored pears that are sweet and flavorful.

Here’s a recipe for Poached Pears in Red Wine that’s so easy, even novice cooks will want to try it.

These Poached Pears with raspberry yogurt mint sauce will make an impressive end to any holiday meal.

******************
Ireland
Another Favorite Recipe from Ireland Reynolds

Filed under: desserts, easy recipes, Ireland Reynolds — Leave A Comment »

Tortellini Soup

By admin at 8:09 am on December 15, 2007 | 18 Comments

When you want something hot, filling and quick to prepare for dinner on a cold winter’s night, try this Tortellini Soup.

It’s “homemade” enough that you can serve it to company, yet easy and quick enough to prepare when friends drop in for dinner at short notice.

Serve it with a loaf of warm, crusty bread and a tossed salad and you’ve got dinner. This recipe serves 4.

TORTELLINI SOUP

2 (14.5 oz.) cans chicken broth (like Swanson’s)

1 (13 oz.) jar pasta sauce (any flavor)

1 (16 oz.) can great northern beans

1 (9 oz.) pkg. refrigerated tortellini (any flavor)

In a soup pot, mix the chicken broth and pasta sauce. Bring mixture to a boil. Add the beans and tortellini. Boil for 6 minutes, or until the tortellini float and are tender.

*****************

Another Fabulous Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds — 18 Comments »

Old-Fashioned Date Nut Roll

By admin at 8:39 am on December 7, 2007 | 19 Comments

When I was a child my mother made this candy every Christmas. I can remember her pouring it onto waxed paper, shaping it into a roll, then wrapping the whole thing in a dish towel and putting it in the refrigerator.

OLD- FASHIONED DATE NUT ROLL

3 c. sugar
1 c. milk
1 (10-oz.) pkg. pitted dates, chopped
2 c. chopped pecans
1 tsp. vanilla extract
Butter (for greasing waxed paper)

Boil the sugar and milk to soft ball stage, stirring constantly. Add pecans and dates and continue stirring until dates soften. Remove from heat. Add vanilla. Stir until thick. Pour mixture onto buttered waxed paper and shape into a roll. Wrap the roll (waxed paper and all) into a dish towel and store it in the refrigerator. Cut into slices to serve.

**************************

Another Fabulous Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds — 19 Comments »

Cranberry-Brie Holiday Tassies

By admin at 10:56 am on December 6, 2007 | 8 Comments

Tassies are usually little tarts or cookies made from butter, flour, and cream cheese and baked in tiny muffin tins, but these holiday treats are a bit different since they’re made with puff pastry. I still call them ‘tassies” though because they’re bite-sized and made in tiny “tassie” tins. They’re perfect as appetizers or even as part of a dessert buffet. The rich, gooey, buttery brie combined with the tart, yet sweet, cranberry sauce is a luscious combination. I like the little crunch the pecans add to the tassie, but they’re just as good without any nuts.

Another Favorite Recipe from Ireland Reynolds

CRANBERRY-BRIE HOLIDAY TASSIES

Puff pastry dough

Cranberry sauce (whole berry is the kind I use)

A circle of good Brie

Chopped pecans (if desired)

Preheat oven to 325 degrees. Unfold the puff pastry dough and let it thaw, then smooth it out just a bit with a rolling pin. Cut the dough into 2 inch squares and smooth one square into each hole of the mini-muffin tin (they’ll look like mini-pie crusts once they’re smoothed into the tin). Put a 1 inch piece of Brie into the center of each of the puff pastry “crusts,” then add a little chopped pecan. Top with a teaspoon or so of the cranberry sauce and put the tassies in the oven for about 10-15 minutes (just until the pastry starts to brown at the corners, so watch them carefully).

Let cool for a few minutes before serving, but serve warm.

*************************

Filed under: easy recipes, Ireland Reynolds — 8 Comments »

Pumpkin Soup

By admin at 8:07 am on November 20, 2007 | 157 Comments

Nothing beats a bowl of hot soup when the weather turns cold. But instead of the same old soups you make every fall, this season surprise your family and dinner guests with some pumpkin soup.

Simple Pumpkin Soup really is easy to make, and both adults and children will love it.

More sophisticated palates will enjoy this Gingered Pumpkin Bisque.

Serve your soup in a hollowed out pumpkin.

M-m-m…yum!

More Favorite Recipes from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds, Food Tips — 157 Comments »

Snouts & Beans - My Favorite Kids’ Meal for Halloween

By admin at 9:01 am on October 31, 2007 | 112 Comments

Let’s face it. Kids don’t want “gourmet” food for Halloween. They want something totally “gross” instead.

So tonight, before your kids head out for trick-or-treating or partying, serve them some totally gross “Snouts & Beans.” They’ll think you’re the coolest mom on the block.

WARNING: Your husband probably won’t appreciate this meal as much as the kids, so you’ll want to make something else for his dinner tonight.

SNOUTS & BEANS

2 (16 oz.) cans plain baked beans

1 Tbsp. Worchestershire sauce

1/4 c. brown sugar

2 Tbsp. barbecue sauce

1 Tbsp. teriayki sauce

8 beef knockwursts

Empty can of beans into saucepan. Add the sauces and sugar to the beans.

Trim off ends of knockwursts. Slice knockwursts into equal pieces about one inch long, making each cut at the same slight angle. With the tip of a vegetable peeler, carefully hollow out two deep round nostrils on one side of each piece (snout) of knockwurst.

Place snouts in a saucepan and cover them with water. Cook the snouts for about 5 to 10 minutes on medium-high heat. Cook the beans on medium-low, until sauce bubbles and thickens slightly.

Place the snouts on paper towels to drain. Pour the hot beans into serving dish and arrange the drained snouts on top, nostrils up.

******************

Another Fabulous Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds, Food Tips — 112 Comments »

Presto! It’s Pesto!

By admin at 1:35 am on September 20, 2007 | 71 Comments

Pasta with a basic pesto sauce is a casual dinner to enjoy any time. But it’s particularly nice eaten outside on a warm summer evening (and fall doesn’t officially begin until September 23rd). The beauty of pesto is you don’t have to cook it. Just pop a few ingredients into your blender or food processor and - Presto! It’s pesto!

For a delicious pasta and pesto dinner, simply cook some of your favorite pasta and drain it (but save some of the water for making the pesto – see recipe, below). Make the pesto, then pour some of it onto the pasta and mix the two items together. Grate a little extra Parmesan onto the pasta, if desired. Serve with a green salad, crusty bread, and a glass of your favorite wine.

Here’s a recipe for traditional Basil Pesto, taken from the cookbook, EVERYDAY ITALIAN, by Giada De Laurentiis.

BASIL PESTO

2 c. (packed) fresh basil leaves
1/4 c. toasted pine nuts
1 garlic clove
1/2 tsp. salt, plus more to taste
1/4 tsp. freshly ground pepper, plus more to taste
About 2/3 c. extra-virgin olive oil
1/2 c. freshly grated Parmesan cheese

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste.

The pesto can be made 2 days ahead. Cover and refrigerate.

And here’s the SECRET to making pesto into a great pasta dressing. “Mix in just enough of the pasta cooking liquid to get the pesto to coat the pasta, but not so much that you’ve created pesto soup,” says De Laurentiis. She also says that while traditional pesto is a green sauce made with pounded basil and pine nuts, “these days any uncooked sauce that’s easy, quick, and pureed can be called a pesto.”

Look for additional pesto recipes in her cookbook.

Another Favorite Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds, Pesto, Everyday Italian, Giada De Laurentiis — 71 Comments »

Chocolate-Cinnamon Toast - The Ultimate Comfort Food!

By admin at 7:21 am on September 16, 2007 | 606 Comments

Some mornings you wake up and charge out of bed, ready to save the world. Other mornings you want to pull the covers over your head and tell the world (including your family) to go away.

On those “undercover” days, try this Chocolate-Cinnamon Toast. There’s nothing quite as comforting as cinnamon and chocolate mixed together. This toast is the ultimate comfort food. It’ll give you a good reason to throw off those covers and charge out of bed on even the gloomiest day.

CHOCOLATE-CINNAMON TOAST

For the chocolate-cinnamon mixture, combine 1 tablespoon unsweetened cocoa powder, 3 tablespoons sugar, and 1/2 teaspoon ground cinnamon in a small bowl. This will be enough for about 8 slices of toast, so once it’s mixed together put it in a small jar with a lid and store what you don’t use right away in the jar (tightly sealed) in a cool cupboard.

For each piece of chocolate-cinnamon toast, butter a slice of bread and put it on a cookie sheet. Sprinkle a rounded teaspoon of the chocolate mixture over each slice of buttered bread and spread it out evenly with a knife.

Pop the cookie sheet into the broiler or a toaster oven, a few inches from the heat source. But watch the toast VERY carefully. It only takes a minute or so for the butter and sugar and cocoa to melt and the top of the bread to toast slightly. Turn the cookie sheet around if the bread isn’t toasting evenly. But don’t let the chocolate mixture burn.

EXTRA TIP: Some cooks suggest toasting the bread BEFORE buttering it, then adding the chocolate mixture to the toast and broiling it. You might want to try it that way. But I prefer the bread to be crispy and slightly toasted on the top, and soft and untoasted on the bottom.

Another Favorite Recipe from Ireland Reynolds

Craving some old-fashioned comfort foods? Then read our Best Comfort Foods list and let us know YOUR favorite comfort foods.

Filed under: easy recipes, Ireland Reynolds, comfort foods — 606 Comments »

Quick and Easy Fudge Pie

By admin at 11:15 am on September 15, 2007 | 370 Comments

When is a brownie not just a brownie? When it’s a Quick and Easy Fudge Pie, of course!

I love brownies and most other people do, too. But sometimes I want something a little more “fudgy” than a regular brownie, so I make this Quick and Easy Fudge Pie, which is a cross between a regular brownie and creamy chocolate fudge.

QUICK AND EASY FUDGE PIE

1 c. sugar

1/4 c. flour

4 heaping Tbsp. cocoa or 2 sq. chocolate, melted (I just use cocoa)

Blend above ingredients, then add:

1/2 c. melted butter

2 whole eggs

1 tsp. vanilla

Pour into greased 9 inch pie plate. Bake at 350 degrees for 25 to 30 minutes. Cool. Place in refrigerator before serving. Makes 6 to 8 servings.

NOTE: Dress up each serving of pie with a topping of ice cream or whipped cream and a fresh berry or a few chocolate chips for garnish. Make swirls of chocolate syrup on each plate and lightly dust the whole serving with a little sifted cocoa powder.

Wow! Now you’ve got a dessert that is definitely “not just a brownie.” Now you’ve got an impressive Fudge Pie that’s perfect for even your most important dinner guests (you don’t have to tell them it was Quick and Easy).

********************

Another Favorite Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds — 370 Comments »

Try This Easy Meatless Main Dish

By admin at 9:11 am on September 3, 2007 | No comments

Chicken, pork chops, steaks, burgers, and hot dogs – all foods we love to grill (and eat) in the summer! But summer is also a good time to try a meatless main dish once in awhile, when fresh vegetables are so readily available.

This eggplant lasagne is a delicious (and low fat) way to serve vegetables as a main dish for dinner. Try it some evening when you’re tired of grilled meats.

EGGPLANT LASAGNE (Serves

1/2 c. fat-free chicken broth

3 c. sliced mushrooms

1 c. chopped onion

1 medium red bell pepper, chopped

2 cloves garlic, finely chopped

1/2 tsp. salt

1/4 tsp. pepper

1 1/2 c. fat-free ricotta cheese

2 egg whites

1 medium (1 1/2 lbs.) eggplant

8 uncooked lasagne noodles

2 c. low-fat spaghetti sauce

1/2 c. shredded part-skim mozzarella cheese

Preheat oven to 350 degrees. Spray a 13×9x2 inch pan with nonstick cooking spray. Heat broth to boiling in 10-inch skillet over medium-high heat. Cook mushrooms, onion, bell pepper, and garlic in broth for 5 to 8 minutes, stirring frequently, until onion and bell pepper are tender. Stir in salt and pepper.

Mix ricotta cheese and egg whites in a medium bowl. Slice off the top and bottom of eggplant and discard. Cut eggplant lengthwise into 1/4 inch slices.

Spread half of the spaghetti sauce in bottom of pan. Top with half of the eggplant strips, half of the mushroom mixture, and 4 uncooked noodles. Spread with ricotta cheese mixture. Repeat with remaining eggplant, mushroom mixture and noodles. Spread with remaining spaghetti sauce. Sprinkle with mozzarella cheese.

Cover and bake 45 minutes. Uncover and bake about 15 minutes more, or until bubbly and light brown. Let stand 5 minutes before cutting.

******************

Another Favorite Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds — Leave A Comment »
Next Page »

Enter Your Name:
Enter your Email:

Welcome to the Three Angels Gourmet Co.

Archives