Beltranm's profile page
Recipes
Banana Walnut Chip Ice Cream
By beltranm
Do not be intimidated by the multiple steps in this ice cream
- 3/4 cup whole milk
- 2 1/2 cups heavy cream
- 1 whole vanilla bean, halved and seeds scraped
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon table salt
- 1/2 cup packed dark brown sugar
- 1 tablespoon water
- 3 tablespoons unsalted butter
- 3 large bananas, cut into 1-inch pieces
- 2 tablespoons rum
- 1/2 teaspoon fresh lemon juice
- 3/4 cup toasted walnuts, roughly chopped
- 6 ounces bittersweet chocolate, roughly chopped
Kansas-Style Lime Pie
By beltranm
Finely shredded lime peel and lime juice combine in this light, airy and easy-to-make dessert from Petersen's Pantr...
- 6 egg yolks
- 2 14-ounce cans sweetened condensed milk
- 1 tablespoon finely shredded lime peel (2 limes)
- 2/3 cup lime juice
- 1 recipe Baked Pastry Shell (see recipe below)
- Whipped cream or whipped dessert topping (optional)
- Few drops green food coloring (optional)
Rice Pudding With Cherries
By beltranm
Photograph by Antonis Achilleos
- 2 cups cooked rice
- 1 2/3 cups milk
- 1/2 teaspoon vanilla
- a pinch of salt
- 3/4 cup white chocolate chips
- cherries
Almost-Famous Hushpuppies
By beltranm
Reps at Long John Silver's are hush-hush about their hushpuppy recipe, so Food Network Magazine created this knocko...
- 1/3 cup minced onion
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt, plus more for sprinkling
- 1 1/2 teaspoons sugar
- 2 teaspoons onion powder
- 1 large egg
- 1 cup whole milk
- Vegetable oil, for frying
Cheese-Crusted Squash
By beltranm
Photograph by Antonis Achilleos
- 2 minced garlic cloves
- 8 minced sage leaves
- zest of 1 lemon
- 1/2 cup grated parmesan
- 3 tablespoons breadcrumbs
- 3 tablespoons olive oil
- salt
- red pepper flakes
- thin wedges of acorn squash
Mahogany Fried Chicken
By beltranm
Buttermilk and cayenne pepper make an easy marinade that produces moist, flavorful chicken
- 1 quart buttermilk
- 2 teaspoons cayenne pepper
- Two 2 1/2-pound fryer chickens, cut into 8 pieces
- 2 cups all-purpose flour
- Coarse salt and freshly ground pepper
- Vegetable oil, for frying
Asian-Style Chicken Salad
By beltranm
Chill: 2 hrs to 24 hrs Cook: 2 mins to 3 mins Nutrition facts per serving: Servings Per Recipe 8 Amount
- 1 cup salad oil
- 6 tablespoons rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon pepper
- 2 3 ounce package chicken-flavored ramen noodles
- 4 cups finely chopped cooked chicken (3 whole medium chicken breasts)
- 1/2 medium head of cabbage, shredded (4 cups)
- 3/4 cup toasted sliced almonds
- 1 small onion, chopped (1/3 cup)
- 1/4 cup toasted sesame seeds
Almond Shortcakes
By beltranm
Photograph by Antonis Achilleos
- 1 cup flour
- 1 1/2 cups almond meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 egg
- 1/3 cup vegetable oil
- sugar (for sprinkling)
- whipped cream
- blackberries
Pear Pandowdy
By beltranm
This pear-and-fig version of a deep-dish pandowdy trades the traditional spiced-apple filling but keeps the patchwo...
- FOR THE CRUST
- 1 3/4 cups all-purpose flour
- 1/2 cup blanched hazelnuts, toasted and finely ground
- 1 teaspoon granulated sugar
- Salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
- 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
- Fine sanding sugar, for sprinkling
- FOR THE FILLING
- 4 pounds firm, ripe pears such as Bosc or Bartlett, peeled, cored, and cut into 1/2 -inch wedges
- 1/3 cup granulated sugar
- 1/4 cup chopped dried figs
- 2 tablespoons fresh lemon juice
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
Blue Moon Ice Cream
By beltranm
photo by livie (food.com) This recipe produces about half of what a typical 1
- 1/2 cup milk
- 1/2 cup sugar
- 3 teaspoons vanilla pudding mix
- 1/4 teaspoon salt
- 1/2 cup half-and-half
- 1/2 teaspoon vanilla extract
- 1-1/2 cups heavy cream
- 1/8 teaspoon blue food coloring
- 1 teaspoon raspberry flavored oil or 1 cup frozen raspberries, pureed
- 1 teaspoon lemon flavored oil or 1 teaspoon lemon extract