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Recipes
Rustic Salad with Extra Virgin Olive Oil- Vegetarian Times
By amaliana
1. Peel and boil onions in salted water with lemon and 2 tablespoons vinegar for 10 minutes
- 2 medium onions
- 3 tomatoes, quartered, then eighthed
- 4 eggs, hard boiled
- 3 tablespoons parsley, chopped
- 1/2 cup pecorino dolce cheese cubed
- Pinch of salt
- Pinch of chili powder
- Extra Virgin Olive Oil, to taste
Sesame Shrimp Salad
By amaliana
Using vegetable peeler, cut carrots into thin ribbons
- 2 carrots
- 1 tablespoon sesame seeds
- 1 tablespoon plus 1/4 cup light Asian toasted sesame salad dressing
- 1 pound large shrimp, peeled, deveined, tails left on
- 8 ounces snow peas
- 5 cups baby arugula, about 5 ounces
Dairy-Free Corn Chowder- The East Providence Post
By amaliana
1. In a large saucepan, heat water, corn, potato, parsley, and celery to boiling over high heat
- 2 cups water, boiling
- 2 cups corn, frozen
- 2 cups potato, diced, skin on
- 1/4 cup parsley, fresh, finely minced
- 1/2 cup celery, finely minced
- 3 tablespoons dairy-free butter
- 1 tablespoons onion, finely minced
- 3 tablespoons flour
- 2 cups rice milk
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Easy Dill Pickles
By amaliana
1/4 cup per serving "If you've never made pickles before, don't worry
- 4 pickling, or Kirby, cucumbers, unpeeled(about 1 pound)(4 cups when sliced)
- 1 cup water
- 3/4 cup cider vinegar
- 1 tablespoon dill seeds
- 1 tablespoon whole pickling spices
- 1 tablespoon sugar
- 2 medium cloves garlic, peeled, or 1 teaspoon bottled minced garlic
- 4 to 5 sprigs fresh dillweed(optional)
Andrea Albin's Cinnamon Raisin-Nut Toffee
By amaliana
1. Combine the nuts, vanilla, cinnamon and cloves in a bowl
- 2 cups salted roasted mixed nuts
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 stick unsalted butter, cut into 1 1/2 inch pieces, plus more for the baking sheet
- 1 1/2 cups sugar
- 1/2 cup golden raisins
Imam Bayildi
By amaliana
Adapted from Moveable Feats, Gregory McNamee(Praeger, 2007) Literally translated "the holy man fainted," Iman Ba...
- 4 medium eggplants(your favorite variety)
- Sea salt or kosher salt
- 1 1/2 cups extra-virgin olive oil
- 2 onions, finely chopped
- 4 large Roma or plum tomatoes, skinned and finely chopped
- 1 clove garlic, crushed
- Fresh parsley or cilantro (if desired)
Eggplant Casserole a la Justin
By amaliana
Marinate the eggplant in salt water, rinse, and drain
- 4 quarts chopped eggplant
- 2 cups chopped onion
- 1 cup parsley
- 1 teaspoon celery salt
- 1 teaspoon butter-flavored salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup sauterne wine
- 1 cup tuna
- 1 cup shrimp
- 2 cups water
- 2 tablespoons Worcestershire
- 2 teaspoons Louisiana hot sauce
- 2 eggs
- Progresso bread crumbs
- 1 cup chopped bell pepper
- salt
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
Pommes Anna-Williams-Sonoma
By amaliana
Preheat oven to 425F. Brush 8 1/2" tapas pan with 2 Tbs
- 1/2 cup clarified butter, plus more as needed
- 2 lb. red-skinned potatoes, peeled and cut into 1/8" thick slices
- Salt and freshly ground pepper to taste
Cucumber and Yogurt Salad- Agouria Meh Yiaourti
By amaliana
Simple and refreshing
- 1 to 2 cloves garlic
- 1 teaspoon salt
- 1 pint plain yogurt
- 4 medium cucumbers, peeled and sliced
- 1 teaspoon dried mint, crushed
Oven Roasted Red Potatoes with Rosemary and Garlic-Paula Deen
By amaliana
food network 2006
- 1 1/2 pounds small new red potatoes(about 15), scrubbed and dried
- 1/4 cup extra-virgin olive oil
- 4 to 6 cloves garlic, crushed
- 1 tablespoon fresh or 1 teaspoon dried rosemary