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Recipes
Halloween Brownies
By beltranm
Chocolate-hazelnut spread and dark chocolate syrup bring big chocolate flavor to these moist bars
- 1/2 cup butter, softened
- 1/4 cup chocolate-hazelnut spread or creamy peanut butter
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon (optional
- 4 eggs
- 1 22 ounce bottle special dark chocolate-flavored syrup or 1-3/4 cups chocolate-flavored syrup
- 1 1/4 cups all-purpose flour
- Quick Chocolate Glaze
- 1 cup candy corn
Melissa D'Arabian's Cheesy Stuffed Shells
By beltranm
Prep30 min Inactive Prep-- Cook1 hr 45 min Total:2 hr 15 min Photograph by Ngoc Minh Ngo
- For the Sauce:
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup grated carrot
- 1/2 cup grated zucchini
- 1 small onion, finely chopped
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- Freshly ground pepper
- For the Shells:
- 1 12-ounce box jumbo pasta shells
- 8 ounces silken tofu, mashed
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups cottage cheese
- 1/2 cup grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 large egg, lightly beaten
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- Cooking spray
Salted Peanut Bars
By beltranm
Melted marshmallows and store-bought caramels give these easy bars their chewy 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
Cranberry Cherry Pie
By beltranm
Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan
- For filling:
- 1 (15-oz.) pkg. Pillsbury All Ready Pie Crusts
- 2 fresh or frozen cranberries
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 (21-oz.) can cherry fruit pie filling
Shrimp and Cabbage Stir-Fry
By beltranm
Per serving: Calories 262; Fat 10 g (Saturated 1 g); Cholesterol 219 mg; Sodium 516 mg; Carbohydrate 10 g; Fiber 2
- 1 large egg white
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 1/4 pounds medium shrimp, peeled and deveined
- 2 teaspoons hoisin sauce
- 1 1/2 teaspoons sherry vinegar or rice wine vinegar
- 1/2 cup low-sodium chicken broth or water
- 2 tablespoons vegetable oil
- 4 scallions, cut into 1/2-inch pieces, white and green parts separated
- 1 tablespoon finely grated peeled ginger
- 1 clove garlic, finely grated
- 1 pound Napa cabbage (1/2 head), cut into 1-inch pieces
- Cooked white rice, for serving (optional)
Shrimp Pad Thai
By beltranm
Prep 30 min Inactive Prep 10 min Cook 10 min Total: 50 min Photograph by Con Poulos
- 8 * 8 ounces flat Thai rice noodles
- 1/4 * 1/4 cup fish sauce
- 1/4 * 1/4 cup raw or turbinado sugar
- 1 to 2 * 1 to 2 tablespoons hot Asian chili sauce (sambal oelek or sriracha)
- 2 * 2 tablespoons fresh lime juice, plus lime wedges for garnish
- 1/4 * 1/4 cup vegetable oil
- 1 * 1 pound large shrimp, butterflied with the shells on
- 4 * 4 large cloves garlic, chopped
- 1 * 1 12-ounce package extra-firm tofu, cut into 1/2-inch cubes
- 6 * 6 radishes, cut into thin strips
- 4 * 4 scallions, halved lengthwise and cut into 1-inch pieces
- 1/2 * 1/2 cup roasted salted peanuts, coarsely chopped
- 2 * 2 cups bean sprouts
- 2 * 2 jalapeno peppers (red and green), seeded and thinly sliced into strips
Old-Fashioned Sugar Cookies
By beltranm
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a doub...
- •3 cups all-purpose flour
- •1 teaspoon baking soda
- •1/4 teaspoon salt
- •1 3/4 cups granulated sugar
- •1/4 cup packed light-brown sugar
- •1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- •1 cup unsalted butter, (2 sticks), softened
- •2 large eggs
- •Sanding sugar, for sprinkling
Strawberry Spinach Salad with Hickory-Smoked Chicken
By beltranm
Start to Finish: 45 minutes Nutrition facts per serving: Calories413 Total Fat (g)29 Saturated Fat (g)8 Monounsatu
- Orange-Balsamic Vinaigrette (recipe below)
- 1 6-oz. pkg. fresh baby spinach or 8 cups fresh baby or torn spinach and/or assorted torn greens
- 2 cups quartered or sliced strawberries and/or whole blueberries
- 8 oz. hickory-smoked cooked chicken or turkey, cut into bite-size pieces or 1-1/2 cups chopped cooked chicken or turkey
- 4 oz. Gruyere, Swiss, Gouda, smoked cheddar and/or Edam cheese, cut into bite-size strips
- 1 cup fresh enoki mushrooms and/or sliced fresh button mushrooms
- 1/2 cup loosely packed fresh Italian (flat-leaf) parsley leaves, snipped (1/4 cup)
- Freshly ground black pepper
Magic Brownies
By beltranm
These wallet-size brownies are one of the most popular sweets at Zingerman's Bakehouse in Ann Arbor, Michigan
- 13 tablespoons butter (no substitutes)
- 6-1/2 ounces unsweetened chocolate, coarsely chopped
- 1-1/2 cups sifted cake flour or all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 2 cups sugar
- 1-1/4 teaspoons vanilla
- 1-1/4 cups coarsely chopped walnuts, toasted
Cherry Cheesecake Cupcakes
By beltranm
1. Place a rack in the center of the oven and preheat to 350 degrees F
- Filling:
- 1 package (8 ounces) cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Cupcakes:
- 1 package (18.25 ounces) plain yellow cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 1 cup whole milk
- 2/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon almond extract
- 28 vanilla wafers
- Topping:
- Vegetable oil spray for misting a spoon
- 1 can (21 ounces) cherry pie filling
- 1/4 cup confectioners' sugar