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Recipes
Baked Dijon Salmon- NBC turnto10
By amaliana
Chef Frank Terranova
- 1/4 cup butter, melted
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons honey
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped pecans
- 4 teaspoons chopped fresh parsley
- 4 (4 ounce) fillets salmon
- Salt and pepper to taste
- 1 lemon, for garnish
Salsa Verde/Grilled Shrimp Skewers-Today Show
By amaliana
In his new cookbook, "Italian, My Way," New York City chef-retaurateur Jonathan Waxman says the sauce used the most...
- Salsa Verde
- 4 anchovy fillets, washed and dried
- 4 cloves garlic, peeled and cut in half
- 1 tablespoon capers, washed and dried
- 2 tablespoons green olives, pitted and finely chopped
- 1 cup olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt (see note)
- Fresh-ground black pepper
- 1 bunch parsley, washed and chopped(stems are fine)
- 3 small bunches arugula, basil and oregano, washed and chopped
- NOTE: Use coarse sea salt with this recipe because it helps grind up the garlic, capers and anchovies. If you are keeping salsa verde for a long while, place in a sterilized mason jar and keep in refrigerator up to a month.
- Shrimp Skewers
- 8 cipolline(small flat onions), peeled
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 16 large shrimp, heads on(see note)
- 1 cup salsa verde
- 4 bamboo skewers soaked in water for an hour
- NOTE: Spot prawns, grilled whole and served with a grilled onion salsa verde, are perfection. If you can't find them or order them from your local fish store, shrimp make a worthy dinner.
Hidden Valley Bacon and Cheddar Dip
By amaliana
Mix 1 oz. package Original Ranch Party Dip with 16 oz
- 1 oz. pkg. Original Ranch Party Dip
- 16 oz. container Sour Cream
- 1/4 cup bacon bits
- 1 cup shredded cheddar cheese
Foolproof Cheese Fondue-Cook's Country: December/January 2012
By amaliana
" Don't substitute deli Swiss cheese for the Emmentaler-it will make the fondue stringy
- 8 ounces Emmentaler cheese, shredded(2 cups), room temperature
- 8 ounces Gruyere cheese, shredded(2 cups), room temperature
- 2 tablespoons cornstarch
- Pinch ground nutmeg
- 1 1/2 cups dry white wine
- 1 garlic clove, peeled and halved
- 1/4 teaspoon pepper
- 1 (12-inch) baguette, cut into 1-inch pieces
Fiesta Rice and Beans
By amaliana
Combine brown rice and broth in a saucepan; bring to a boil and reduce to simmer for 45 minutes
- 1 cup uncooked brown rice
- 2 cups low-sodium chicken or vegetable broth
- 1 teaspoon olive oil
- 1/4 cup red onion, minced
- 1 cup salsa
- 15 ounce can black beans, drained and rinsed
- 2 tablespoons lime juice
- 1 cup avocado, chopped
WW Quinoa and Spring Vegetable Pilaf
By amaliana
Meatless main course Quinoa is a grain with a texture similar to that of couscous; it's available at supermarkets ...
- 1 1/2 cups quinoa, well rinsed
- 1 cup vegetable broth
- 2 cups frozen petite peas, thawed, divided
- 5 tablespoons chopped fresh mint leaves, divided
- 1 garlic clove, peeled
- 2 tablespoons butter
- 1 large leek(white and pale green parts only), halved, thinly sliced( about 1 cup)
- 3/4 cup sliced shallots
- 8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
- 1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces
Amy Marks Breakfast Casserole
By amaliana
Mix together 2 tbsp. mayonaise, bisquick and half and half
- 2 tbsp. mayonaise
- 1 cup bisquick
- 1/2 cup half and half
- 2 pounds hot sausage
- 1 medium onion
- 4 cups shredded cheddar
- 1 4.5 ounce can green chilis(chopped)
- 2 eggs
- 4 tbsp. mayonaise
Whole-Wheat Pasta With Roasted Eggplant And Tomatoes
By amaliana
Whole-wheat pasta, which contains more fiber and is slightly chewier and nuttier tasting than regular pasta, adds n...
- 1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces
- 1 large onion, halved and cut into 1/2-inch wedges
- 2 pints(4 cups)cherry tomatoes
- Coarse salt and fresh ground pepper
- 1/4 cup olive oil
- 3/4 pound whole-wheat penne(or other short, tubular pasta)
- 1/4 cup sliced pitted kalamata or oil-cured black olives
- 1/2 cup finely grated Parmesan cheese, plus more for serving
Granny's Stuffed French Toast-Mary Farrell
By amaliana
Preheat oven to 350. Melt butter and brown sugar in a large skillet
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 tablespoon water
- 3 large Granny Smith apples, sliced thin
- 12 ounces cream cheese
- 8 large eggs
- 2 cups milk
- 2 tablespoons vanilla
- 12 slices firm bread
- ground cinnamon to taste
Tuna Fish with Chick Peas
By amaliana
A simple, easy dish to prepare for a summer luncheon
- Dressing:
- 1 (7 ounce) can tuna, drained
- 1 (20 ounce) can chick peas, drained
- 1 (10 1/2 ounce) package frozen garden peas, cooked and drained
- 4 whole green onions, minced
- 1/2 cup minced celery
- 2 tablespoons minced fresh parsley
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic, crushed
- 1/2 tablespoon oregano
- 1/2 tablespoon marjoram
- Salt and pepper to taste