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Greek Meatballs

Greek Meatballs

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Dunk bread quickly in milk and press the liquid out to dampen the bread

  • 3 slices white bread with crust
  • 1 cup milk
  • 2 pounds ground beef
  • 1 yellow onion, minced
  • 4 cloves garlic, minced
  • 1/3 cup finely chopped oregano
  • 2 finely chopped tablespoons mint
  • 2 teaspoon white wine vinegar
  • 2 eggs beaten
  • 1/4 teaspoon grated nutmeg
  • 1/2 cup olive oil
  • Flour, for dusting
  • Salt and freshly ground black pepper
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Cornbread, Roasted Vegetable

Cornbread, Roasted Vegetable

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Spray loaf pan and preheat oven to 400

  • 1 1/2 cups cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 2 eggs beaten
  • 1/2 cup butter melted
  • 14 oz can chopped roasted red pepper
  • 4 sundried tomatoes
  • 3/4 cup briled, marinated eggplant
  • 1/2 small red onion, finely chopped
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Black Eyed Pea Salad

Black Eyed Pea Salad

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In a saucepan, cover the black-eyed peas with water and bring to a boil

  • 1 cup dried black-eyed peas
  • 2 tablespoons extra-virgin olive oil
  • 1 medium sweet onion, finely diced
  • Salt
  • 1 red bell pepper
  • 2 large celery ribs, cut into 1/4-inch dice
  • 2 tablespoons low-fat mayonnaise
  • 4 teaspoons cider vinegar
  • 4 large scallions, green parts only, thinly sliced
  • Freshly ground black pepper
  • Tabasco Sauce, for seasoning
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Marinara

Marinara

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In a large casserole pot, heat the oil over a medium-high flame

  • 1/2 cup extra-virgin olive oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
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Zucchini Muffins

Zucchini Muffins

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Preheat oven to 400 degrees

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 cup sugar
  • 1 cup shredded zucchini, packed
  • 1 tbsp lemon zest
  • 2 tbsp canola oil
  • 1 egg, lightly beaten
  • 3/4 cup fat-free milk
  • 1/3 cup raisins
  • 1/4 cup chopped walnuts
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Basmati Rice

Basmati Rice

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Rinse rice in several changes of cold water until water runs clear

  • 2 cups basmati rice (14 oz)
  • 2 tablespoons unsalted butter
  • 3 1/3 cups water
  • 1 teaspoon salt
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Meatballs, Ultimate

Meatballs, Ultimate

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Heat 3 tablespoons oil in an ovenproof skillet over medium heat

  • Extra-virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, smashed
  • 2 tablespoons roughly chopped fresh parsley leaves
  • 1 cup milk
  • 4 thick slices firm white bread, crust removed
  • 1 1/2 pounds ground beef
  • 1 1/2 pounds ground pork
  • 1 large egg
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Kosher salt and freshly ground black pepper
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Mexican Tortilla Soup

Mexican Tortilla Soup

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Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil

  • 2 tablespoons extra-virgin olive oil
  • 2 medium white onions, diced
  • 2 garlic cloves, minced
  • 2 jalapenos, seeded and minced
  • 3 ripe medium tomatoes, chopped
  • 1 quart chicken stock, recipe follows
  • Salt and freshly ground black pepper
  • Canola oil, for pan-frying
  • 8 corn tortillas, cut into 1/8-inch-thick strips
  • 1 1/2 cups shredded cooked chicken
  • 2 avocados, halved, pitted, peeled, and diced
  • 1 cup shredded Jack cheese, optional
  • 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
  • 1 lime, cut in wedges, for serving
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Shrimp and Snow Pea Salad

Shrimp and Snow Pea Salad

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Bring a large saucepan of water with a steamer basket to a boil

  • 12 ounces snow peas
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 6 radishes, thinly sliced into half-moons
  • 4 scallions, thinly sliced
  • 1/3 cup rice vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • Salt
  • 2 tablespoons toasted sesame seeds
0/5 (0 Votes)

Rice Noodle Salad, Vietnamese

Rice Noodle Salad, Vietnamese

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Soak noodles in hot water 10 minutes, then drain in a large sieve

  • 8 oz thin rice noodles
  • 1/4 cup rice vinegar (not seasoned)
  • 1 tablespoon sugar
  • 1 tablespoon Asian fish sauce
  • 1/4 teaspoon salt
  • 1 carrot, coarsely shredded
  • 2 scallions, thinly sliced crosswise
  • 1 red pepper sliced
  • 1 cup loosely packed mixed fresh mint, and/or basil leaves, torn if large
  • 1/4 cup chopped unsalted dry-roasted peanuts
0/5 (0 Votes)