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Recipes
Sweet Potato Cake
By amaliana
1. Preheat oven to 400F. Pierce potatoes with fork; place on small baking sheet
- For The Cake:
- 2 pounds tan-skinned sweet potatoes(about 3 medium)
- 3 cups cake flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup (packed) golden brown sugar
- 4 large eggs
- For The Frosting:
- 12 ounces cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
Old-Fashioned Codfish Mashed Potatoes- Union Oyster House
By amaliana
In the early days, it's likely that this dish often would have been made using salted cod-a staple of the New Engla...
- 3 cups peeled potatoes cut into 1-inch dice
- 6 tablespoons butter,divided
- 12 ounces boneless, skinless cod fillets
- 2 teaspoons minced garlic
- 1/2 cup milk
- 1/2 cup half-and-half
- Salt and pepper, to taste
- 1 tablespoon chopped parsley
Veal Franchaise
By amaliana
Veal: Dip veal in eggs then flour
- Sauce:
- 6 veal cutlets(very thin)
- 2 beaten eggs
- 1 stick melted margarine
- 3 tablespoons white wine
- 3 tablespoons lemon juice
- 1 clove finely chopped garlic/or garlic powder
- chopped parsley
Shaved Summer Squash Salad
By amaliana
Roast 3 Tbsp. whole almonds and coarsely crush
- 3 Tbsp. whole almonds,coarsely crushed
- 1 lb. Summer squash(a mix of yellow and green)
- 2 1/2 Tbsp. Extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 1 minced garlic clove
- kosher salt
- few handfuls baby arugala
- Pecorino romano cheese
- freshly ground black pepper
Basics: Perfect Rice
By amaliana
1. Bring 1 3/4 cups water and salt to a rapid boil in a saucepan
- 1 teaspoon salt
- 1 cup white rice (unconverted)
- Cooking Other Rices
- This recipe can be used to make basmati rice, too. To cook brown rice, increase the amount of water to 2 1/4 cups and the cooking time to 30 to 40 minutes;check rice after 30 minutes
Portuguese Rice Pudding
By amaliana
In a medium sized pan bring the milk to a boil
- 1 cup rice
- 5 cups milk
- 1/2 to 3/4 cup sugar
- 1 piece orange rind
- 1 cinnamon stick
- pinch of salt
- 1 tablespoon margarine
Portuguese Caldine (Kale Soup)-Emeril Lagasse
By amaliana
In a heavy 8-to 9-quart stockpot, heat oil over high heat
- 2 tablespoons olive oil
- 1 pound Portuguese chourico sausage or Spanish-style chorizo, cut into 1/2-inch slices
- 1 large onion, chopped
- 6 to 8 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 pound dried navy white beans, soaked overnight and drained
- 1/4 pound dried red beans, soaked overnight and drained
- 4 quarts chicken stock
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/4 teaspoon red pepper flakes
- Ground pepper
- 2 large potatoes, peeled and diced
- 1 bunch kale, stemmed and torn
- 1/2 cup chopped fresh cilantro or mint
Escarole Salad with Anchovy Dressing
By amaliana
1. Prepare the salad: Put the eggs in a saucepan; cover with cold water by 2 inches
- FOR THE SALAD
- 4 large eggs
- Extra-virgin oilive oil for frying
- 3 slices bread, crusts removed, cut into 1/2 inch cubes
- 1 large head escarole
- Kosher salt and freshly ground pepper
- FOR THE DRESSING
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons fresh orange juice
- 1 1/2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 small clove garlic, finely chopped
- 5 anchovy fillets, chopped into a paste
Better Bran Muffins
By amaliana
The test kitchen prefers Kellogg's All-Bran Original cereal in this recipe
- 1 cup raisins
- 1 teaspoon water
- 2 1/4 cups (5 ounces) All-Bran Original cereal
- 1 1/4 cups(6 1/4 ounces) unbleached all-purpose flour
- 1/2 cup (2 1/2 ounces) whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon table salt
- 1 large egg plus 1 large yolk
- 2/3 cup(4 2/3 ounces) packed light brown sugar
- 3 tablespoons mild or light molasses
- 1 teaspoon vanilla extract
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- 1 3/4 cups plain whole milk yogurt
Pasta de Chourico-(Chourico Pate)
By amaliana
This delicate blend of chourico, sweet red pepper and plump olives captures the essence of Portuguese food
- Garnish:
- 8 ounces chourico
- 1 sweet red pepper
- 1 tablespoon Madeira or Port
- 2 teaspoons olive oil
- 2 tablespoons chopped onion
- 1 small clove garlic, minced
- 10 black olives, pitted and roughly chopped
- Salt and coarsely ground black pepper to taste
- 1 black olive, pitted