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Recipes
Asian Cabbage Slaw
By beltranm
This recipe is a great side for our Honey-Teriyaki Chicken
- 2 tablespoons fresh lime juice
- 2 milliliters rice vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons sugar
- Salt
- 1/2 small head shredded Savoy or green cabbage
- 1 cup fresh cilantro leaves
- 4 scallions, cut into matchsticks
- 1 grated carrot
- 1/2 fresh jalapeno, minced
Glazed Squash
By beltranm
You can start a day or two beforehand on the dishes that will complete your holiday menu: Slice squash up to a day...
- •Vegetable oil, for baking sheets
- •3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into 1-inch-thick crescents
- •Coarse salt and ground pepper
- •1/2 cup packed dark-brown sugar
Baker's Man Brownies
By beltranm
Bake a batch of these rich chocolate brownies as fast as you can
- 1 stick cold unsalted butter, cut into pieces
- 6 ounces bittersweet chocolate, chopped (about 1 1/4 cups)
- 1 1/2 cups sugar
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- Salt
- 1/4 cup almond flour (bobsredmill.com)
- 1/3 cup all-purpose flour
- 2/3 cup coarsely chopped toasted almonds
- 1/3 cup coarsely chopped dried cherries
Blackberry-Swirl Pound Cake
By beltranm
Enjoy this cake on its own or with a dollop of lightly sweetened whipped cream
- 1/2 cup (1 stick) unsalted butter, room temperature, p,us more for pan
- 6 ounces blackberries (1 1/3 cups)
- 1 1/4 cups plus 2 tablespoons sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking powder
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
Pecan Fudge Brownies
By beltranm
This recipe was provided by Everyday Food reader Melissa McMacken of Au Gres, Michigan
- •1/2 cup (1 stick) unsalted butter, plus more for pan
- •1 cup all-purpose flour (spooned and leveled)
- •1/4 teaspoon baking powder
- •1/8 teaspoon salt
- •2 ounces unsweetened chocolate, coarsely chopped
- •1 ounce semisweet chocolate, coarsely chopped
- •1 cup packed dark-brown sugar
- •1/4 cup granulated sugar
- •2 large eggs
- •1 teaspoon pure vanilla extract
- •1 cup pecans, coarsely chopped
Honey-Glazed Chicken Wings With Snow Peas
By beltranm
Photograph by Antonis Achilleos
- 2 teaspoons extra-virgin olive oil, plus more for brushing
- 3 pounds chicken wings, split at the joints, tips removed
- 2 teaspoons paprika
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- Kosher salt
- 12 ounces snow peas, sliced lengthwise
- 1 1/2 tablespoons soy sauce
- 1 lime (1/2 juiced, 1/2 cut into wedges)
- 2 tablespoons honey
Salted Peanut Bars
By beltranm
Melted marshmallows give these nutty bars their elastic texture
- Nonstick cooking spray
- 2 1/4 cups coarsely chopped roasted salted peanuts
- 50 store-bought soft caramel squares, unwrapped (14 ounces)
- 1 cup mini marshmallows
Alex Guarnaschelli's Skillet Cornbread With Strawberry Jam
By beltranm
Photograph by Kang Kim
- For the Cornbread:
- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup sugar, plus more for sprinkling
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 1 stick unsalted butter, melted
- For the Jam:
- 1 pound strawberries, hulled and halved
- 1 lemon
- Juice of 1/2 orange
- Pinch of salt
- 1/2 cup sugar
- 1 tablespoon unsalted butter
French Toast Panini With Grilled Bananas
By beltranm
Prep 15 min Inactive Prep 10 min Cook 20 min Total: 45 min Photograph by Miki Duisterhof
- 6 * 6 large eggs
- 1 * 1 cup whole milk
- 1/2 * 1/2 cup heavy cream
- 1/4 * 1/4 cup fresh orange juice (from about 1 medium orange)
- 2 * 2 tablespoons vanilla extract
- 2 * 2 tablespoons cognac (optional)
- 2 * 2 tablespoons granulated sugar
- 1/2 * 1/2 teaspoon ground cinnamon
- * Pinch of freshly grated nutmeg
- * Salt
- 8 * 8 slices Texas toast or other thick white bread
- 3 * 3 large ripe bananas
- 2 * 2 tablespoons unsalted butter, melted
- 3 * 3 tablespoons vegetable oil
- * Confectioners' sugar, for garnish
- * Pure maple syrup, for garnish
Chinese Chicken and Rice Soup
By beltranm
Per serving: Calories 417; Fat 22 g (Saturated 5 g); Cholesterol 297 mg; Sodium 1,282 mg; Carbohydrate 27 g; Fiber
- 4 large eggs
- Kosher salt and freshly ground pepper
- 2 tablespoons peanut or vegetable oil
- 2 large tomatoes, halved and thinly sliced
- 4 cups low-sodium chicken broth
- 1 bunch scallions, sliced
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 1 cup shredded rotisserie chicken, skin removed
- 4 cups baby spinach
- 1 1/2 cups cooked rice (white, brown or wild)