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Recipes
Banan Pudding Cream Pie
By vealam
Crust: Preheat oven to 375 F
- Crust:
- 2 1/4 cups uncrushed vanilla wafers, crushed
- 1/3 cup very finally chopped walnuts
- 6 tablespoons butter, melted and cooled
- Filling:
- 3/4 cup sugar
- 1/2 flour
- 1/4 teaspoon kosher salt
- 3 cups milk
- 3 egg yolks, slightly beaten
- 2 tablespoons butter
- 1 teapoon vanilla
- Topping:
- 4 ripe bananas
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar, sifted
- 2 tablespoons sour cream or crème fresh
Chocolate Caramel Bread Pudding
By vealam
Preheat the oven to 350. Spray two ramekins with cooking spray, and place on a foil-lined baking sheet
- 2 slices fresh white bread
- 2 large eggs
- 6 tablespoons milk
- 2 tablespoons sugar, plus more for topping
- 10 Rolo chocolate caramel candies, chopped, divided
Bread and Butter Pickles
By vealam
Place the cucumbers and onions in a colander resting in a large bowl or in the sink
- 3 pounds (1365g) crisp cucumbers, sliced 1/4-inch thick
- 1/2 medium onion, thinly sliced
- 1/4 cup (60g) kosher or sea salt
- 2 cups (480ml) white vinegar
- 1/2 cup (120ml) water
- 1 cup (200g) sugar
- 2 tablespoons (20g) mustard seeds
- 1 teaspoon (2g) celery seeds
- 1 teaspoon (3g) tumeric
Blueberry Oat Crumble Bars
By vealam
Preheat oven to 350° F. Lightly spray a 9" x 13" pan and set aside
- FOR THE BOTTOM LAYER:
- 2 c. all-purpose flour
- 1-1/4 tsp. baking powder
- 3/4 tsp. kosher salt
- 1-1/4 c. Land O Lakes® Unsalted Butter, at room temperature
- 2-1/4 c. powdered sugar
- 4 large eggs
- 2 tsp. pure vanilla extract
- FOR THE BLUEBERRY LAYER:
- 1/2 c. sugar
- 4 tsp. cornstarch
- 2 T. freshly squeezed lemon juice
- zest from one lemon
- 4 c. fresh blueberries
- FOR THE OAT CRUMBLE TOPPING:
- 3/4 c. Land O Lakes® Unsalted Butter, melted
- 1 c. packed brown sugar
- 1-1/2 c. all-purpose flour
- 1-1/2 c. old fashioned oats
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/4 tsp. cinnamon
Caramel Cake
By vealam
by Matt Lee & Ted Lee
- Cake:
- 1 cup (2 sticks) unsalted butter, softened, plus more for the pans
- 2 1/2 cups sifted all-purpose flour, plus more for the pans
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1/4 teaspoon baking soda
- 2 cups sugar
- 3 large eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 3/4 cup whole milk
- Icing:
- 1 1/2 cups whole milk
- 4 cups sugar
- 10 tablespoons (1 1/4 sticks) butter
- 2 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon baking soda
- 1 tablespoon pure vanilla extract
- Hot water
Green Goddess Turkey Burgers
By vealam
In a bowl, using a fork, gently stir the turkey with the basil, scallions, parsley, anchovy, 1 teaspoon of salt, 1/...
- 1 1/2 pounds ground turkey
- 1/3 cup finely chopped basil
- 1/3 cup finely chopped scallions
- 1/3 cup finely chopped parsley
- 1 tablespoon minced anchovy
- 1/3 cup mayonnaise
- Kosher salt
- Pepper
- 4 hamburger buns, split and toasted
- Mayonnaise, sliced red onion and baby greens, for serving
Bourbon Apple Pie
By vealam
Crust: Mix flour, sugar, and salt together in a food processor
- Filling:
- 4-5 large granny smith apples
- 2 tea. lemon juice
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 2 tea. cinnamon
- 1/2 tea. nutmeg
- 3 T. bourbon, or preferred whiskey
- 4 T. flour
- 1 T. cornstarch
- 1 large egg, for eggwash
- 2 T. milk or heavy cream, for eggwash
- Crust:
- 2 1/2 cups flour
- 2 T. sugar
- 1/2 tea. salt
- 1 cup butter, COLD, cut into cubes
- 1/2 cup ice cold water
Stuffed Baby Peppers
By vealam
Prep Onions and Pancetta Place an oven rack in the center of the oven
- Prep Onions and Pancetta:
- Vegetable oil cooking spray
- 2 tablespoons olive oil
- 3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
- 1/2 medium onion, finely chopped
- 3/4 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup frozen petite peas, thawed
- Kosher salt and freshly ground black pepper
- 24 (2 to 3-inch long) sweet baby peppers
The Best Pineapple Upside-Down Cake
By vealam
Preheat oven to 350F. In a small, microwave-safe bowl, melt the butter, about 1 minute on high power
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar, packed
- one 20-ounce can pineapple slices
- 12 about 12 maraschino cherries
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- 1 large egg
- 1/2 cup buttermilk (or Powdered Buttermilk, use 2 tablespoons with the dry ingredients + 1/2 cup water added with the wet)
- 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 2 teaspoons vanilla extract
20-Minute Chicken Enchilada Bowls
By vealam
Heat olive oil over medium heat in large skillet
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 small zucchini, diced
- 1/2 cup grated carrot
- 1 large chicken breast, cubed
- 1 4-oz. can fire-roasted diced green chiles
- salt & pepper, to taste
- 1/2 teaspoon cumin
- 1 15-oz. can black beans, rinsed and drained
- 12-oz. red enchilada sauce {I used mild}
- 4 corn tortillas, sliced
- 1 1/2 cups grated cheddar cheese
- any desired toppings: avocado, sour cream, cilantro, etc.
- rice for serving {optional}