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Recipes
Caramelized Leek Soup
By Bellacucinam
Halve leeks lengthwise and thinly slice crosswise
- 2 pounds leeks (white and pale green parts only; about 2 bunches)
- 3 tablespoons unsalted butter
- 1 1/4 teaspoons sugar
- 1/4 cup vermouth
- 3 1/2 cups chicken broth
Vegetarian Chili, Emeril
By Bellacucinam
In a large, heavy pot, heat the oil over medium-high heat
- 2 tablespoons canola oil
- 1 1/2 cups chopped yellow onions
- 1 cup chopped red bell peppers
- 2 tablespoons minced garlic
- 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
- 1 medium zucchini, stem ends trimmed and cut into small dice
- 2 cups fresh corn kernels (about 3 ears)
- 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
- 2 tablespoons chili powder
- 1 tablespooon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne
- 4 large tomatoes, peeled, seeded and chopped
- 3 cups cooked black beans, or canned beans, rinsed and drained
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable stock, or water
- 1/4 cup chopped fresh cilantro leaves
- Cooked brown rice, accompaniment
- Sour cream or strained plain yogurt, garnish
- Diced avocado, garnish
- Essence, recipe follows, garnish
- Chopped green onions, garnish
Walnut Pesto Penne Chicken with Walnuts
By Bellacucinam
Make pesto: process basil and garlic, add 1/2 the walnuts, blend to finely ground
- 3 cups basil
- 3 garlic cloves
- 2/3 cuptoasted walnuts
- 1/3 cup evoo
- 1/3 cup parmesan
- salt
- pepper
- 4 boneless chicken breast
- 1 pound penne
- 1/2 cup chopped sun dried tomatoes
Sun Dried Tomato Pesto
By Bellacucinam
blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and bl...
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup (packed) fresh basil leaves
- 1/2 cup freshly grated Parmesan
Cioppino
By Bellacucinam
Saute onion and garlic until soft
- 1/4 cup of Olive Oil
- 2 tablespoons chopped Garlic
- 4 teaspoons of dry Oregano
- 1 1/2 teaspoons of Fennel
- 2 1/2 cups Crushed Tomatoes
- 2 1/2 cups of Clam Juice or Chicken Stock
- 1 cup White Wine
- 2 tablespoons Tomato Paste
- 1 pound Shrimp
- 13 ounces of canned Clams (Snow), drained
- 1/2 pound Crab Meat
- 1/2 cup Basil, chopped
- Salt and Pepper
Apple Pie - Ina
By Bellacucinam
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt...
- 4 pounds Granny Smith apples, peeled, quartered and cored
- Zest of 1 lemon
- Zest of 1 orange
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Perfect Piecrust (see below)
- 1 egg beaten with 1 tablespoon water, for egg wash
- Directions
- Preheat the oven to 400 degrees.
Coconut Pineapple Loaf
By Bellacucinam
Preheat oven to 350 degrees
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 can (20 ounces) pineapple chunks in juice, drained well
Shrimp, Mint Marinated Grilled w/Tabbouleh Salad
By Bellacucinam
Place bulgur in a bowl and pour the boiling water over
- 1/2 cup medium or coarsely cracked bulgur
- 1 1/2 cups boiling water
- 3/4 cup baby arugula leaves
- 2 large green onions, thinly sliced
- 3 tablespoons finely chopped fresh mint, plus fresh mint leaves for garnish
- 1/4 cup fresh lemon or lime juice
- 1 clove garlic, chopped to a paste
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- Grilled shrimp, recipe follows
Frittata, Individual Linguini and Proscuitto
By Bellacucinam
Bring a large pot of salted water to a boil over high heat
- 1/2 pound linguine pasta
- 7 large eggs
- 1/2 cup milk
- 1/4 cup cream
- 1/2 cup mascarpone cheese
- 6 ounces diced prosciutto
- 5 ounces smoked mozzarella cheese, diced (1 cup diced)
- 1/2 cup grated Asiago cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- Special equipment: 1 regular-sized muffin tin for 12 muffin
Double Cherry Bars
By Bellacucinam
For filling: Combine dried cherries, tart cherry preserves, and kirsch in processor; blend to chunky puree
- Filling
- 1 cup dried Bing (sweet) cherries (about 6 ounces)
- 1 cup tart red cherry preserves (such as Tropical or Smuckers; about 11 ounces)
- 1 tablespoon kirsch (clear cherry brandy)
- Dough and streusel
- Nonstick vegetable oil spray
- 2 cups all purpose flour
- 2/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 3/4 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 tablespoons whole milk
- 1 cup (packed) sweetened flaked coconut (about 3 ounces)
- 3/4 cup sliced almonds (about 3 ounces)