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Recipes
Shrimp Bakatsias- Garithes Bakatsias
By amaliana
A delicious gourmet meal by one of the Triangle area's best-known chef
- Sauce:
- 3 pounds fresh spinach, trimmed and washed
- 5 ounces fine noodles, cooked and drained
- 6 tablespoons butter, melted
- Shrimp-Tomato sauce(Below)
- Romano cheese, grated
- 6 to 8 whole green onions, chopped
- 1/2 cup butter
- 1 ripe tomato, finely chopped
- 1/2 cup chopped fresh parsley
- 2 ounces dry white wine
- 1/2 ounce brandy
- 1 cup chicken stock
- 1/2 teaspoon dried basil
- Juice of 1/2 lemon
- Salt and pepper
- 1/2 pound medium shrimp, peeled and deveined
- 2 cloves garlic, minced
- 4 ounces feta cheese, crumbled
Chesapeake Bay Snack Mix
By amaliana
Preheat oven to 250F. In a roasting pan, combine cereal, pretzels, crackers, and peanuts
- 6 cups crisp corn,rice cereal, such as Crispix or Chex
- 3 cups thin pretzel sticks
- 3 cups oyster crackers
- 2 cups roasted unsalted peanuts
- 1/2 cup(1 stick) unsalted butter, melted
- 2 tablespoons Worcestershire sauce
- 2 tablespoons plus 2 teaspoons Old Bay Seasoning
- 2 tablespoons fresh lemon juice
- 2 teaspoons hot-pepper sauce, such as Tabasco
Pesto-The Providence Journal Food Section
By amaliana
Rinse basil and pat dry. Tear leaves in half and pack into measuring cup
- 2 cups fresh basil leaves
- 2 tablespoons pine nuts (pignoli)
- 2 cloves garlic, lightly crushed
- Pinch of salt, optional
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
Basics: Best Couscous
By amaliana
1. Put the couscous, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl
- 2 cups couscous(about 12 ounces)
- Coarse salt and fresh ground pepper
- 2 tablespoons olive oil
- 2 1/2 cups boiling water
Chocolate Crinkles II (Doreen)
By amaliana
"Chocolate cookies coated in confectioners' sugar
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Grilled Scallops-America's Test Kitchen
By amaliana
From the episode: Time to Grill Double-skewering the scallops makes flipping easier
- 1 1/2 pounds dry sea scallops, 10 to 20 per pound, small side muscles removed
- 8-12 skewers
- Disposable 13- by 9-inch aluminum cake pan
- 2 tablespoons vegetable oil, plus extra for cooking grate
- 1 tablespoon unbleached all- purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- Kosher salt and ground black pepper
- Lemon wedges, for serving
- 1 recipe vinaigrette, optional( see below)
- Basil Vinaigrette
- Makes about 1 cup
- 2 tablespoons champagne vinegar
- 1 cup packed fresh basil leaves
- 3 tablespoons minced fresh chives
- 2 medium garlic cloves, minced or pressed through garlic press ( about 2 teaspoons)
- 2 teaspoons sugar
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2/3 cup vegetable oil
- Instructions
- Pulse vinegar, basil, chives, garlic, sugar, salt, and pepper in jar of blender until roughly chopped. With blender running, slowly drizzle in oil until mulsified, scraping down sides as necessary.
Marrakesh Stew
By amaliana
1. In an 8-quart Dutch oven or heavy pot, heat oil over medium-high
- 1 tablespoon extra-virgin olive oil
- 1 large red onion, diced large
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
- 4 large carrots cut into 1-inch pieces
- 2 russet potatoes, peeled and cut into 1-inch pieces
- 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
- coarse salt and ground pepper
- 1 can(14.5 ounces) diced tomatoes
- 3 3/4 cups low-sodium vegetable broth
- 2 small eggplants cut into 1-inch pieces
- 1 can(15.5 ounces) chickpeas, rinsed and drained
- cooked couscous(optional), for serving
Holiday Turnovers
By amaliana
Combine linguica, cheddar cheese, celery, chives and enough mayonnaise to moisten; toss lightly
- 8 ounces linguica, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped celery
- 1 teaspoon chopped chives
- enough mayonnaise to moisten
- 1 can baking powder biscuits
- margarine, melted
- grated Parmesan cheese
Grilled Portobello Mushrooms
By amaliana
Portobello mushrooms grilled with marinade served on a bed of arugula topped with sliced tomato and fresh mozzarell...
- Marinade:
- 4 portobello mushrooms
- 1/4 cup olive oil
- 2 cloves crushed garlic
- 5 leaves chopped basil
- 3 tbsp. balsamic vinegar
- 3 tbsp. wine vinegar
- arugula greens
- fresh tomatoes
- mozzarella cheese
Zucchini With Garlic and Lemon
By amaliana
Also Zucchini With Tomatoes and Basil and Zucchini With Spiced Carrots and Almonds
- Bread-Crumb Topping (optional)
- 2 slices white sandwich bread, torn into quarters
- 2 tablespoons unsalted butter
- Zucchini
- 5 medium zucchini(about 8 ounces each), ends trimmed
- Tables salt
- 1 small garlic clove, minced or pressed through garlic press(about 1/2 teaspoon)
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus extra for serving, if desired
- 1-2 teaspoons juice from 1 lemon
- Ground black pepper