Amaliana's profile page
Recipes
Hermit Slice
By amaliana
In large bowl, beat together butter, sugar, molasses and egg
- 1/4 cup butter
- 1/4 cup sugar
- 1/4 cup molasses
- 1 egg
- 1/2 cup raisins
- 1/4 cup chopped walnuts
- 1 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/8 teaspoon mace
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
Eggplant and Tofu Curry
By amaliana
1. Heat 1 tablespoon vegetable oil in a pot over medium-high heat
- 3 tablespoons vegetable oil
- 1 medium onion, sliced
- 5 cloves garlic
- 1 3-inch piece ginger, peeled
- 1 jalapeno pepper(remove seeds for less heat)
- 1 14-ounce can whole plum tomatoes
- 2 Japanese eggplants, cut into 3/4-inch pieces
- 1 teaspoon curry powder
- 1 14-ounce can unsweetened coconut milk
- 12 ounces firm tofu, cut into 1/2-inch cubes and patted dry
- 3 cups spinach
- Kosher salt and freshly ground pepper
- Rice for serving (optional)
Hazelnut Meringues
By amaliana
1. Preheat oven to 350F, with rack in upper and lower thirds
- 1 1/4 cups blanched hazelnuts(6 ounces), toasted
- 2 large egg whites, room temperature
- 1 cup confectioners' sugar
- coarse salt
Potato And Onion Frittata with Bell Pepper Saute
By amaliana
Rather than eliminating yolks altogether, we used fewer-to reduce fat and to avoid the rubbery texture that can be ...
- Frittata:
- 2 tablespoons olive oil
- 1 large onion,halved and thinly sliced
- 1 baking potato(8 ounces), peeled and thinly sliced
- 1/2 teaspoon dried rosemary, crumbled
- Coarse salt and fresh ground pepper
- 5 large eggs
- 5 large egg whites
- 1/2 cup whole flat-leaf parsley leaves
- Pepper Saute:
- 2 bell peppers, red, yellow, or both
- 1 tablespoon olive oil
- 1/2 small red onion, diced
- Coarse salt and fresh ground pepper
Biscoitos de Natal (Portuguese Christmas Cookies)
By amaliana
My Cookie Exchange Recipe
- 5 pounds flour(Gold Medal preferably)
- 9 tsps baking powder
- 1 tsp salt
- 4 cups sugar
- 9 sticks Mrs. Filbert's margarine
- 9 eggs(medium or large)
- 3 Tbs Crisco(well full)
Sandy Pollack and Crystal Cook's World's Greatest Chicken Pot Pie
By amaliana
Bobby Flay Throwdown Recipe Book
- 2 cups plus 1 tablespoon whole milk
- 1 cup heavy cream
- 1 sheet frozen puff pastry, thawed according to package instructions
- 2 tablespoons unsalted butter
- 1/4 cup diced red bell pepper
- 2 medium shallots, thinly sliced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon crushed dried tarragon
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup dry white wine
- 3 cups shredded roasted chicken (from one 3-pound chicken)
- 1 (10-ounce) package frozen baby peas, thawed
- 1 1/2 cups diced carrots, blanched and drained
- 1 1/2 cups diced russet or other baking potato, blanched and drained
- 1 large egg
Fanny's Fava Beans
By amaliana
Cover bottom of large pan with oil
- 4 cans Progresso fava beans
- 2 large onions, diced
- 4 cloves garlic, minced
- 3 tablespoons ketchup
- 1 teaspoon oregano
- 2 tablespoons worcestershire sauce
- 1/2 teaspoon allspice
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon seeded, dried red peppers
- 2 (6 ounce) cans tomato paste
- 3 cans (6 ounce) water
- salt and pepper to taste
Simply The Best Skillet Home Fries- David Venable-QVC
By amaliana
"I love potatoes. And one of my absolute favorite ways of making them is in the skillet as home fries
- 1 1/2 pounds small red potatoes, cut into 1/2-inch cubes
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 scallions, thinly sliced on the bias
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
WW General Tso's Scallops - 5 PointsPlus Value
By amaliana
WW Tastier Than Takeout
- 1 pound sea scallops
- 1/4 cup Chinese rice wine or dry sherry
- 4 teaspoons oyster sauce
- 4 teaspoons cornstarch
- 1 tablespoon rice vinegar
- 2 teaspoons sugarA
- 1 teaspoon chili-garlic sauce
- 4 teaspoons canola oil
- 1 tablespoon finely grated peeled fresh ginger
- 2 scallions, chopped
- 3 celery stalks, cut into 1/2-inch slices
- 1 large red bell pepper, cut into 3/4-inch pieces
Pumpkin and Sage Soup
By amaliana
From Executive Chef Jeff Burgess, Zooma Bar Ristorante, Providence
- 1 large sugar pumpkin(2-4 pounds), washed, stemmed, seeded and cut in large pieces
- 4 tablespoons extra-virgin olive oil
- Kosher salt and black pepper to taste
- 4-6 large shallots(about 6 ounces total), halved and sliced
- 10 fresh sage leaves, 6 lightly chopped, 4 left whole
- 1-2 cups water
- Sour cream or creme fraiche for garnish