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Recipes
Rocky Road Ice Cream
By beltranm
Makes 6 cups
- 1 cup sugar
- pinch of salt
- 1 teaspoon cocoa powder
- 1/4 cup water
- 2 ounces unsweetened chocolate
- 4 cups half & half
- 1 teaspoon vanilla extract
- 1/3 cup chopped walnuts
- 1/3 cup chocolate chips
- 1/3 cup miniature marshmallows
Green Bean Supreme
By beltranm
Easily Doubled. You can make ahead and keep in fridge until time to heat
- For topping:
- 1/2 teaspoon grated onion
- 2 tablespoon butter
- 2 tablespoons flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- dash of pepper
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cans (1 lb. each) cut green beans (drained)
- 4 ounces Swiss cheese, grated
- 1 / cup stuffing bread crumbs, crushed
- 1 tablespoon butter, melted
Glazed Salmon With Spiced Carrots
By beltranm
Prep15 min Inactive Prep-- Cook10 min Total:25 min Per serving: Calories 525; Fat 30 g (Saturated 4 g); Cholest
- 4 tablespoons extra-virgin olive oil, plus more for the pan
- 1 pound carrots, thinly sliced
- 2 tablespoons honey or agave nectar
- 1 tablespoon dijon mustard
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
- Kosher salt and freshly ground pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Pinch of ground cinnamon
- 1/3 cup roughly chopped fresh mint
- 1/4 cup sliced almonds
Raspberry-Almond Blondies
By beltranm
You can store these in an airtight container at room temperature for up to three days
- •9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
- •1 2/3 cups all-purpose flour
- •1 teaspoon baking powder
- •3/4 teaspoon salt
- •1 cup packed light-brown sugar
- •2 large eggs
- •1 teaspoon pure vanilla extract
- •1 cup sliced almonds, (3 ounces), toasted
- •1 pint raspberries
- •Confectioners' sugar, for dusting
Peach Streusel Pie
By beltranm
A buttery topping, with a hint of cinnamon, crowns this spectacular dessert
- Pastry for Single-Crust Pie (see recipe below)
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- Dash ground nutmeg
- 5 cups sliced, peeled fresh or frozen peaches*
- 1 beaten egg
- 2 tablespoons whipping cream
- 1/3 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, cut up
Peanut Butter-Chocolate Chunk Cookies
By beltranm
These little cookies showcase a perfect pairing of peanut butter and chocolate
- 1 1/2 1 1/2 1/2 cups all-purpose flour (spooned and leveled)
- 1 1 1 teaspoon baking soda
- 1 1 1 cup peanut butter (smooth or chunky)
- 4 4 1/2 tablespoons ( 1/2 stick) unsalted butter, room temperature
- 1/2 1/2 1/2 cup packed dark-brown sugar
- 1/2 1/2 1/2 cup granulated sugar
- 2 2 2 large eggs
- 1 1 1 teaspoon pure vanilla extract
- 8 8 8 ounces semisweet chocolate, cut into chunks
Choca-Mocha Cupcakes
By beltranm
These rich, dark, chocolatey cupcakes studded with chocolate-covered coffee beans and topped with a creamy coffee-b...
- 3 * 3 oz. bittersweet chocolate, chopped
- 10 * 10 tablespoons unsalted butter, at room temperature
- 3/4 * 3/4 cup granulated sugar
- 2 * 2 eggs
- 2 * 2 tablespoons unsweetened cocoa powder
- 3/4 * 3/4 cup self-rising flour
- 2 * 2 teaspoons instant coffee, dissolve in 1 tablespoon boiling water
- 1/4 * 1/4 cup chocolate-covered coffee beans
Cantaloupe Sorbet
By beltranm
Peel the rind from the melon, removing any traces of green
- one 2-pound ripe cantaloupe
- 1/2 cup sugar
- pinch of salt
- 1 teaspoon freshly squeezed lime juice, plus more to taste
- 2 tablespoons dry or sweet white wine of Champagne (optional)
Banana-Blueberry Sorbet
By beltranm
Variation: To make Banana-Blackberry Sorbet, substitute 2 cups fresh or frozen blackberries for the blueberries
- 1 medium-sized ripe banana, peeled
- 2 cups blueberries, fresh or frozen
- 3/4 cup water
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon or lime juice
Perfect French Toast
By beltranm
Prep 10 min Inactive Prep -- Cook 20 min Total: 30 min Photograph by Kang Kim
- 4 eggs
- 1 1/2 cups half-and-half or milk
- 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract
- 1 teaspoon sugar
- pinch of salt
- 1/2 tablespoon butter
- 6 thick slices white bread, challah or brioche
- 4 tablespoons butter
- maple syrup