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Recipes
Clams in a Cataplana-Ameijoas na Cataplana
By amaliana
1. Heat the oil in a large cataplana or a pot with a tight-fitting lid over medium-high heat until it shimmers
- 3 tablespoons olive oil
- 8 ounces chourico, linguica, or dry-cured smoked Spanish chorizo, cut into 1/4-inch pieces
- One 1/4-inch-thick slice presunto, serrano ham, or prosciutto, trimmed of excess fat and cut into 1/4-inch cubes
- 2 medium yellow onions, cut lengthwise in half and sliced into thin half-moons
- 1 Turkish bay leaf
- 4 garlic cloves, minced
- one 28-ounce can whole peeled tomatoes,preferably San Marzano, drained and chopped
- 1/4 cup dry white wine
- 1/2 teaspoon sweet paprika
- 4 pounds small clams, such as cockles, manila, butter, or littlenecks, scrubbed and rinsed
- freshly ground black pepper
- 3 tablespoons minced fresh flat-leaf parsley leaves
WW Vegetable Pad Thai
By amaliana
WW Tastier Than Takeout
- 4 ounces flat rice stick noodles
- 2 teaspoons canola oil
- 1 red bell pepper, cut into thin strips
- 1 cup shredded carrots
- 6 scallions, thinly sliced
- 2 Thai chile peppers, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons Asian fish sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon reduced-sodium soy sauce
- 1 cup bean sprouts
- 1/2 (14- ounce) container firm tofu, drained and cut into 1- inch chunks
- 1/2 cup chopped fresh cilantro
- 2 tablespoons dry-roasted peanuts, coarsely chopped
Paula Deen's Chocolate Gooey Butter Cakes
By amaliana
Heat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan
- BOTTOM LAYER:
- 1 (18.25-ounce) package chocolate cake mix
- 1 egg
- 1 stick(8 tablespoons) butter, melted
- FILLING:
- 1 (8-ounce) package cream cheese, softened
- 2 eggs
- 3 to 4 tablespoons cocoa powder
- 1 (16-ounce) box confectioners' sugar
- 1 stick(8 tablespoons) butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped nuts
Bean Fritters
By amaliana
You can use this same method with any bean or lentil-falafel is made this way, with a combination of chickpeas and ...
- 1 3/4 cups dried beans(any kind), lentils, or split peas, rinsed and picked over
- 2 garlic cloves, lightly crushed
- 1 small onion, quartered
- 1 cup chopped fresh parsley or cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon baking soda
- 1 tablespoon lemon or lime juice, or to taste
- Vegetable oil, for deep frying
Punch-Ma's 60's and 70's Party Drink
By amaliana
See Above
- 2 pints Rainbow Sherbet
- 2 quarts ginger ale
- 1 quart Vodka(add to taste)
- Cut up oranges
- 1 jar cherries
Quahaug Stuffing (Aunt Irene)
By amaliana
Steam quahaugs, let cool. Soak two loafs of bread in water
- Quahaugs
- 5 sweet green peppers
- 4 onions
- 1/2 pound linguica
- 1/2 pound hamburger
- 2 Vienna breads
- salt and pepper
- 1/2 pound butter
- 2-3 eggs
Feta Dressing Evoula-Saltsa Feta
By amaliana
Delicious on all salads. Combine all ingredients in a blender and mix until smooth
- 2 cups crushed Feta cheese
- 2 cups mayonnaise
- 2 garlic cloves, minced
- 1/2 cup red wine vinegar
- 1 teaspoon salad herbs
- 1 teaspoon oregano
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
Minestrone Soup
By amaliana
Cook beans first, about 1/2 hour
- 1 cup white navy pea beans, which have been soaked overnight with 1 teaspoon baking soda
- 1 small head cabbage
- 3 carrots, pared and sliced
- 2 small turnips, pared and diced
- 1 can Italian style tomatoes
- 1 Tablespoon oil
- 1 Tablespoon butter
- 1 cup diced onion
- 1/2 cup diced celery
- 2 Tablespoons chopped parsley
- Salt and pepper(for seasoning)
- Garlic(for seasoning)
- 1 cup broken up spaghetti
- Grated Parmesan cheese
Cucumber and Celery Salad with Tuna
By amaliana
This crisp salad gets its summery flavor from a slightly sweet vinagrette speckled with poppy seeds
- 2 teaspoons poppy seeds
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 tablespoons extra-virgin olive oil
- 2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)
- 3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved
- 2 cans (5 ounces each) solid white tuna in water, drained and flaked
- coarse salt and ground pepper
Quick and Easy Chicken Noodle Soup-NBC turnto10
By amaliana
Chef Frank Terranova
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can vegetable broth
- 1 skinless chicken breast skinned and chopped
- 1 1/2 cups egg noodles
- 1 cup sliced carrots
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- Salt and pepper to taste