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Recipes
Marinated Shrimp with Champagne Buerre Blanc
By Bellacucinam
For sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan
- Sauce base
- 2 cups Champagne or other dry sparkling wine
- 1/3 cup finely chopped shallots
- 2 tablespoons Champagne vinegar or other white wine vinegar
- 1/4 teaspoon whole black peppercorns
- Shrimp
- 1 cup Champagne or other dry sparkling wine
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced shallots
- 1/2 teaspoon freshly ground black pepper
- 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh parsley
- Nonstick vegetable oil spray
- 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces
Banana Blueberry Muffin
By Bellacucinam
1.Preheat oven to 375 degrees
- 1 cup whole-wheat flour (spooned and leveled)
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 2 ripe bananas (about 1 pound)
- 1/3 cup reduced-fat (2 percent) milk
- 1 teaspoon pure vanilla extract
- 1 cup frozen blueberries
Monkey Bread
By Bellacucinam
Lightly grease a standard 10-in bundt pan with vegetable oil
- 1/4 cup water, warm (100-110F)
- 2 1/2 tsp active dry yeast (.25-oz)
- 3 – 3 1/2 cups all purpose flour
- 1 tsp salt
- 1/2 tsp vanilla extract
- 3 tbsp sugar
- 1 large egg
- 2 tbsp butter, melted
- 3/4 cup milk, warm (100-110F)
- 2 cups brown sugar
- 1 1/2 tbsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 cup butter, melted
Pasta Timballo
By Bellacucinam
Pasta Red Sauce layer White Sauce layer Meatballs in the middle
- 1 box mini pasta
- marinara sauce
- Neapolitan Meatballs
- 3 cups day-old bread,cut into 1-inch cubes
- 1 1/4 pounds ground beef, preferably chuck
- 3 eggs,beaten
- 3 cloves garlic, minced
- 3/4 cup pecorino,grated
- 1/4 cup finely chopped Italian parsley
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra-virgin olive oil
- Besciamella Sauce
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
Sundried Tomato Tapenade
By Bellacucinam
Using on/off turns, finely chop olives and tomatoes in processor
- 1 cup pitted Kalamata olives or other brine-cured black olives
- 3/4 cup drained oil-packed sun-dried tomatoes
- 2/3 cup olive oil
- 1/4 cup drained capers
- 3/4 teaspoon dried oregano
- 2 garlic cloves minced
- 1 French-bread baguette, cut into 1/2-inch-thick slices
- Additional olive oil
Chocolate Hazelnut Biscotti
By Bellacucinam
Preheat the oven to 375 degrees F
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter, softened
- 1/2 cup chocolate hazelnut spread (recommended: Nutella)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup chopped toasted hazelnu
Chicken Burrito
By Bellacucinam
In a large skillet, sauté onion and garlic in oil over medium-high heat until onion is translucent
- 1 small onion, chopped
- 2 small cloves garlic, peeled and minced
- 2 tsp vegetable oil
- 12 oz boneless, skinless chicken breasts, cut into 2-inch strips
- 1 can (12 oz) black beans, rinsed and drained
- 1 1/2 cups hot salsa
- 1/2 tsp chili powder
- 6 whole-wheat tortillas (8 inches each)
- 3/4 cup cheddar, shredded
- 6 cups fresh spinach, shredded
- 1/2 cup nonfat sour cream
Kale and White Bean Soup
By Bellacucinam
Saute onions until soft. Add garlic cook 1 min
- 1 il dry cannellini or great northern beans soaked overnight
- 2 T EVOO
- 2 med onions chopped
- 4 garlic cloves finely chopped
- 5 cups chicken stock
- 8 cups water
- 1 3x2" piece of parmesan rind
- 1 teaspoon rosemary chopped
- 1 bay leaf
- salt/pepper
- 1 lb smoked sausage sliced
- 8 carrots sliced
- 1 lb kale chopped
Carrots, Braised with Mint and Cider Vinegar
By Bellacucinam
Slice carrots in to 1/3" rounds
- 1 1/2 lb carrots
- 1 tablespoon olive oil
- 10 mint leaves
- 1 tablespoon celery leaves
- 1/4 teaspoon celery seed
- salt pepper
- 2 tablespoons apple cider vinegar
Sole, Stuffed Florentine
By Bellacucinam
1. Preheat oven at 350°F
- 1/3 cup frozen spinach, thawed, well drained and chopped
- 2-3 tablespoons breadcrumbs
- Freshly ground black pepper
- 1 egg, beaten
- 6 ounces fresh sole
- 1 tablespoon unsalted butter