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Recipes
Classic Cheese Fondue-Providence Journal 12/28/11
By amaliana
Rub the inside of a 2-quart heavy saucepan with the cut sides of the garlic
- 1 garlic clove, peeled and halved crosswise
- 1 1/2 cups dry white wine
- 1/2 pound(2 cups) Emmenthal cheese, coarsely grated
- 1/2 pound(2 cups) Gruyere cheese, coarsely grated
- 2 tablespoons kirsch
- 1 tablespoon cornstarch
Luxurious Mashed Potatoes
By amaliana
1. In a large pot, cover potatoes by 2 inches with salted water
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- coarse salt and ground pepper
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 1 1/2 cups heavy cream, warmed
Green Beans with Toasted Garlic and Almonds-Thanksgiving
By amaliana
Womans Day-November 2011 Make It Ahead- Partially prepare the green beans
- Kosher salt and pepper
- 2 lb green beans, trimmed
- 3 Tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1/3 cup sliced almonds
Peanut Butter Blossoms-Crisco
By amaliana
1. Heat oven to 375F. 2
- 1/2 cup Crisco Butter Shortening
- 1/2 cup Jiff Creamy Peanut Butter
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 3/4 cups Pillsbury Best All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Sugar
- 48 foil-wrapped milk chocolate pieces, unwrapped(Kisses)
Lentil and Escarole Soup
By amaliana
Pick over and rinse lentils
- 1 pkg. 16 oz.) lentils
- 1 small head escarole
- 4 tbs. olive oil(divided)
- 1 onion (chopped)
- 2 carrots(chopped)
- 2 ribs celery (diced)
- 3 cloves garlic (finely chopped)
- 1 tsp. dried Italian seasoning
- 8 cups water
- 1 can (14 1/2 oz.) diced tomatoes
- 1 tsp salt
- 1/4 tsp pepper
- chopped fresh parsley
Spanakopita
By amaliana
1. Preheat oven to 400. With a pastry brush, brush bottom and sides of a 9-by 13-inch baking dish with oil
- 1/2 cup extra-virgin olive oil, plus more for baking dish
- 4 bunches curly- or flat-leaf spinach(about 3 1/2 pounds total), trimmed and washed
- 1 3/4 pounds leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced crosswise
- 2 garlic cloves, minced
- coarse salt and ground pepper
- 1/4 teaspoon ground nutmeg
- 24 sheets frozen phyllo dough(from a 16-ounce package), thawed
- 3/4 cup crumbled feta (4 ounces)
Tomato-Onion Casserole
By amaliana
Preheat oven to 450. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly
- 4 large tomatoes(about 2 pounds), cut crosswise into 1/2-inch slices
- 1 large or 2 medium red onions(about 1 pound),cut crosswise into 1/4-inch rounds
- 2 tablespoons extra-virgin olive oil
- coarse salt and ground pepper
Rigatoni with Red Pepper, Almonds and Bread Crumbs
By amaliana
Bring a large pot of salted water to a boil over high heat
- 1 pound rigatoni pasta
- 3 cups purchased garlic-flavored croutons, (about 5 ounces)
- 1/4 cup slivered almonds (about 1 ounce), toasted
- 1 cup julienned roasted red bell peppers
- 3/4 cup extra-virgin olive oil
Late-Night Spaghetti
By amaliana
Cook pasta in a large pot of boiling water according to package directions; drain
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup tapenade(olive paste)
- 1/2 cup gorgonzola cheese crumbles
Mediterranean Rice Salad with Cilantro Lime Dressing
By amaliana
Mix
- 3 cups cold cooked white or brown rice
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup golden raisins
- 1/2 cup feta cheese, crumbled
- 1 red onion, small dice
- 1 English cucumber, small dice
- 1 large tomato, seeded and diced
- 1/4 cup pine nuts, toasted
- 1 Tbsp. cilantro, chopped
- 1 Tbsp. basil, chopped
- 1 Tbsp. mint, chopped
- Dressing
- Zest of 2 limes, divided
- 1/2 cup fresh lime juice, divided
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1 bunch cilantro, leaves only
- 1/4 cup olive oil