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Recipes
Panzanella-Italian Tomato and Bread Salad
By amaliana
Preheat the oven to 425 degrees
- 5 cups firmly packed 1-inch bread cubes from French or Italian bread
- 3/4 cup olive oil, divided use
- 6 garlic cloves, minced, divided use
- Salt and freshly ground black pepper to taste
- 2 large ripe tomatoes, cored, seeded, and cut into 1-inch cubes
- 1/2 cucumber, peeled if necessary, halved, seeded, and sliced
- 1/4 small red onion, diced
- 1/3 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 to 2 cups salad greens
- 1/2 cup firmly packed fresh basil leaves
Vinha D'Alhores- Portuguese Marinade for Fish and Meats
By amaliana
In the above pickling combination we soak meats or fish overnight
- 1 cup vinegar
- 3 cups water
- 2 minced garlic cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Ham Glaze- Colleen's Easter Glaze- The Providence Journal
By amaliana
After glazing the ham turn the oven from 325 F to 375 F and place the glazed ham in the oven for 20 to 30 minutes o...
- 1/4 cup honey
- 1 1/2 cups marmalade
- 1/2 cup brown sugar
- 1/4 cup fresh orange juice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
Yankee Pot Roast-Yankee Magazine
By amaliana
Our recipe calls for carrots, celery, and pearl onions, but you can swap them out for equal amounts of your favorit...
- 1 2- to 3- pound beef chuck roast
- Kosher or sea salt and freshly ground black pepper, to taste
- 4 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 cup medium-bodied red wine (such as Merlot)
- 4 cups beef stock, divided
- 2 tablespoons tomato paste
- 3 large carrots, peeled and cut into 2-inch pieces
- 3 celery ribs, cut into 2-inch pieces
- 2 cups pearl onions, ends removed and peeled
- 1 bay leaf, whole
- 2 sprigs rosemary
- 2 sprigs thyme
Portuguese Easter Bread
By amaliana
Dissolve yeast cakes in 1 cup lukewarm water and set aside
- 3 yeast cakes
- 12 cups flour
- 1 tablespoon salt
- 3 cups sugar
- 12 eggs, well beaten
- 1 pint lukewarm milk
- 1/2 pound butter, melted
Millie's Stuffed Quahogs-Mrs. Angelo
By amaliana
Wash quahogs well and place in a pan with approximately three cups water
- 1 cup chopped quahog meats
- 2 cloves garlic(crushed and chopped)
- 2 tsp. salt
- 1 tsp. pepper
- 1 Tbls. (heaping) of ground pepper wet sauce
- 3 Tbls. vinegar
- 1/2 cup chopped onions
- 1/4 cup oil
- 1 tsp. poultry seasoning
- 1/4 cup parsley
- 1 cup quahog juice
- 2 1/2 hard Vienna or Italian breads
Michael Psilakis' Simply Grilled Scallops
By amaliana
Scallops: Coat the scallops with the extra-virgin olive oil
- Brown Butter Sauce(for scallops):
- 12 (U-10) diver caught scallops, side adductor muscle removed
- Salt and pepper
- Extra-virgin olive oil as needed
- 1/3 cup unsalted butter
- 1/3 cup unsalted butter
- 2 large leaves sage, slivered
- 1 1/2 tablespoons capers
Walnut Pesto
By amaliana
Toast walnuts in a pan over medium heat,2-3 minutes
- 1/4 cup walnuts, chopped into pieces
- 1 cup fresh basil leaves
- 2 cloves garlic, chopped
- 2 tablespoons grated parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 4 tablespoons olive oil
- 2 tablespoons water
Arroz de Marisco-Rice With Seafood
By amaliana
Uma Casa Portuguesa-Portuguese Homestyle Cooking Carla Azevedo "Homemade tomato sauce and fish stock make the sweet...
- 1 1/2 cups tomato sauce
- 2 1/2 cups fish stock
- 8 ounces shrimp, squid, clams or monkfish pieces, cleaned
- 1 cup short-grain rice
- Salt and coarsely ground black pepper to taste
- 1/4 cup chopped fresh parsley
WW Tuscan Pasta Salad with Grilled Vegetables
By amaliana
1. Preheat a grill or grill pan to medium high
- 1 small head radicchio, halved lengthwise and cored
- 2 small bulbs fennel, cored and cut into 1/4- inch wedges, plus 1/4 cup chopped fennel fronds
- 6 assorted baby bell peppers, halved and seeded
- 1/2-cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 8 ounces orecchiette( about 2 cups)
- 1 15- ounce can cannelloni beans, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- 3 ounces Parmesan cheese, shaved with a vegetable peeler