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Recipes
Penne with Two Tomatoes and Mozzarella
By beltranm
We used penne rigate pasta for this dish because its ridges catch the pieces of tomato, garlic, and chive
- 6 ounces fresh mozzarella, cut into 1/2-inch pieces
- Coarse salt and ground pepper
- 12 ounces penne rigate
- 1 tablespoon olive oil
- 1 pint cherry or grape tomatoes
- 1/2 cup sun-dried tomatoes, sliced
- 2 garlic cloves, sliced
- 1/4 cup snipped chives
Sweet Cocoa Butter
By beltranm
Photograph by Kang Kim
- 1 * 1 stick softened butter
- 1 * 1 tablespoon cocoa powder
- 1 * 1 tablespoon confectioners' sugar
- * Splash of vanilla extract
Rhubarb Buckle
By beltranm
This dessert belongs in everyone's "outdoor entertaining" file
- For the Cake
- Vegetable-oil cooking spray, for cake pans
- 1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
- 2 cups sugar, divided
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 1/2 sticks unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- For the Crumb Topping
- 1 cup all-purpose flour
- 1/4 cup light-brown sugar
- 1/4 teaspoon coarse salt
- 1/2 stick unsalted butter, melted
Marjorie's Chocolate Chip Cookies
By beltranm
The Resume Marjorie Johnson of Robbinsdale, Minnesota, won one of her 2,500 state fair ribbons with this recipe
- 2-1/2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1 12-oz. pkg. (2 cups) semisweet chocolate pieces
- 1 cup chopped walnuts
Cheddar-Chive Turnovers
By beltranm
Photograph by Antonis Achilleos
- 3 tablespoons melted butter
- pinch of salt
- pinch of cayenne
- refrigerated biscuit dough
- shredded cheddar
- chopped chives
Cherry-Peach Twin Pops
By beltranm
Times: Prep 4 hr 15 min Inactive Prep -- Cook -- Total: 4 hr 15 min Photograph by Levi Brown
- 1 1/2 * 1 1/2 cups sour-cherry juice or nectar
- 3 * 3 tablespoons superfine sugar
- 1 1/2 * 1 1/2 cups peach nectar
7-Layer Ice Cream Cake
By beltranm
If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height
- 1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature
- 2 cups raspberry sorbet, softened
- 1 cup vanilla ice cream, softened
- 1/2 cup coarsely chopped chocolate wafer cookies
- 2 large egg whites
- Cream of tartar
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
Orange and Balsamic Chicken
By beltranm
Squeeze the oranges over the chicken and eat with crusty bread to soak up the sauce
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
- Coarse salt and ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 unpeeled orange, cut into 8 wedges
- 1 tablespoon unsalted butter
Cakey Chocolate Chip Cookies
By beltranm
Makes about 3 dozen
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Cherry Tomato Salad
By beltranm
In a medium bowl, combine mustard, lemon juice, and oil; season with salt and pepper, and whisk to combine
- •1 teaspoon Dijon mustard
- •1 tablespoon fresh lemon juice
- •1 tablespoon olive oil
- •Coarse salt and ground pepper
- •2 pints cherry tomatoes, halved