Bellacucinam's profile page
Recipes
Salmon, Moroccan Cakes
By Bellacucinam
In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika
- GARLIC MAYONNAISE:
- 1/2 cup mayonnaise
- 1 clove garlic, crushed
- 1/8 teaspoon paprika
- SALMON CAKES:
- 1/2 cup couscous
- 2/3 cup orange juice
- 1 (14.75 ounce) can red salmon, drained
- 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
- 2 egg yolks, beaten
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 3 tablespoons olive oil
Shrimp Tikka Masala
By Bellacucinam
Heat oil in a Dutch oven or a stockpot over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
- 1 tablespoon finely grated garlic
- 2 teaspoons tomato paste
- 2 teaspoons garam masala (kalustyans.com)
- 1/2 teaspoon chili powder
- 1 cup water
- 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
- 1/4 cup plain yogurt
- Coarse salt and freshly ground pepper
Chicken Roulade
By Bellacucinam
Pre-Heat oven to 400 degrees
- 6 boneless skinless chicken breast
- 1 1/2 cup chopped spinach
- 1 cup shredded (low fat) parmesan
- 4 tbsp. lemon juice
- 2 tbsp. lemon pepper
- 1/2 cup bread crumbs
- 1 tbsp. corn starch
- olive oil
- salt & pepper to taste
Minestrone Pasta Salad
By Bellacucinam
Bring a medium saucepan of water to a boil
- 1 teaspoon coarse salt, plus more for seasoning
- 8 ounces gemelli or other pasta, such as penne or rotini
- 4 tablespoons extra-virgin olive oil
- 1 small onion, cut into 1/4-inch dice
- 2 cloves garlic, minced
- 1 carrot, peeled and cut into 1/2-inch dice
- 1 zucchini (about 6 ounces), cut into 1/2-inch dice
- 4 ounces green beans, cut into 1-inch pieces
- 1 1/4 cups corn kernels, cut from 1 ear, or frozen
- Freshly ground pepper
- 2 tablespoons balsamic vinegar
- One 15-ounce can cannellini beans, rinsed and drained
- 1 pound assorted tomatoes, roughly chopped
Oatmeal Coconut Raspberry Bar
By Bellacucinam
preheat oven to 375 - butter 13 x 9 pan toast 3/4 cup coconut and cool combine flour, sugars salt in processe...
- 1 1/2 cups sweetened flake coconut
- 1 1/4 cup all purpose flour
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 sticks cold butter cut in small pieces
- 1 1/2 cups oats
- 3/4 cup seedless raspberry jam
Nutella Cherry Oat Bar Cookies
By Bellacucinam
Preheat the oven to 350 and grease a 9″ square baking dish
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1-1/4 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup Nutella
- 2/3 cup cherry preserves
- 1-1/2 cups oats, divided
- 1/4 cup chopped hazelnuts
Ice Cream Cookie Bars
By Bellacucinam
Preheat the oven to 350°
- 1 package prescored break-and-bake chocolate chip cookie dough, at room temperature
- 2 pints vanilla ice cream, softened slightly
- 1/4 cup hot fudge sauce, warmed
- 1/4 cup salted roasted almonds, coarsely chopped
- 1/4 cup chocolate-coated toffee bits or one 1 1/2-ounce chocolate-coated toffee bar, coarsely chopp
Nutella Pocket Cookies
By Bellacucinam
1. In a large mixing bowl, cream together the butter, cream cheese, and sugar until smooth, light, and fluffy
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 1/2 cups all-purpose flour
- 1 1/2 cups Nutella (chocolate hazelnut spread)
Lasagna, Baked with Asparagus and Pesto
By Bellacucinam
Blanche the asparagus and shock in ice water
- 1 1/2 lb asparagus
- Pasta Dough
- 2 cups beschamella
- 1 cup pesto
- 1 cup pecorino
- 1/2 cup bread crumbs
Salmon with Canteloupe and Fried Shallots
By Bellacucinam
1.Make the Vinaigrette: In a small bowl, combine the horseradish, lime juice, fish sauce, brown sugar and olive oil...
- VINAIGRETTE
- 2 tablespoons freshly grated horseradish
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon Asian fish sauce
- 1/2 tablespoon light brown sugar
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- FRIED SHALLOTS
- Vegetable oil, for frying
- 2 large shallots, thinly sliced crosswise and separated into rings
- Cornstarch, for dusting
- Salt
- SALMON AND GARNISHES
- Four 6-ounce, skin-on salmon fillets
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1/3 small cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup)
- 1/2 cup buttermilk
- 1 teaspoon finely grated lime zest
- Freshly grated horseradish
- 1/4 cup celery leaves