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Recipes
Baked Maple & Cinnamon Donuts
By vealam
Preheat oven to 400° F Mix cinnamon and sugar together in small bowl or plate and set aside
- TOPPING:
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- pinch of salt
- 1 egg (lightly beaten)
- 1/3 cup buttermilk
- 1 tablespoon canola oil
- 2 teaspoon lemon juice
- 2 1/2 tablespoon real maple syrup
- 2 tsp cinnamon
- 1/2 C sugar
- 4 Tbsp butter (melted)
Maque Choux with Shrimp
By vealam
1. Cut kernels from 6 ears of corn
- 8 ears corn, husks and silk removed
- 4 slices bacon, chopped fine
- 2 tablespoons vegetable oil
- 5 ounces andouille sausage, halved lengthwise and sliced thin
- 1 green bell pepper, stemmed, seeded, and chopped
- 1 onion, chopped
- 1 celery rib, minced
- Salt and pepper
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon cayenne pepper
- 2 cups water
- 1 (14.5-ounce) can diced tomatoes, drained with juice reserved
- 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
- 6 scallions, sliced thin
Thai Beef with Coconut Milk Rice
By vealam
This is one of the simplest Thai recipes to make at home with no fancy ingredients required! If you're not sure abo...
- 1 + 1/4 cups jasmine rice
- 1 can (13.5 ounces) coconut milk
- salt
- 1 tablespoon fish sauce or Worcestershire sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon vegetable oil
- 4 garlic cloves, minced
- 3 red jalapeno peppers, seeded and sliced into 1-inch matchsticks
- 1 pound ground sirloin
- 1 heaping tablespoon minced fresh basil
- lime wedges, for serving
Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño
By vealam
Place the chicken breasts, 1½ cups salsa, water, cumin, chili powder and salt in the crockpot
- 1 pound boneless, skinless chicken breasts
- 3 cups salsa, divided
- 1 1/2 cups water
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 3 bell peppers, minced
- 1 14 ounce can corn, rinsed and drained
- 1 jalapeno pepper, minced (without ribs and seeds)
- 1 14 ounce can black beans, rinsed and drained
- 4 ounces light cream cheese
- 6 ounces Pepper Jack cheese
- cilantro for topping
- blue corn tortilla chips for yummy dippin’
Shrimp with Spicy Garlic Sauce
By vealam
Peel the shrimp, leaving the tail segments intact
- 1 1/2 pounds uncooked large shrimp
- 3 tablespoons soy sauce
- 2 tablespoons chili sauce
- 2 teaspoons sesame oil
- 2 teaspoons Chinese rice wine or dry sherry
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 4 cloves garlic, crushed or finely chopped
- 1 pinch freshly-ground black pepper
- 1 scallion, thinly sliced
Chocolate-Buttermilk Snack Cakes
By vealam
Make the cakes: Preheat the oven to 350°
- CAKES:
- 1 cup buttermilk
- 1 cup brewed coffee, cooled
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon kosher salt
- 1 1/3 cups granulated sugar
- 3/4 cup canola oil
- 1 large egg
- FILLING AND FROSTING :
- 3/4 cup mascarpone cheese
- 3/4 cup heavy cream
- 1/2 cup confectioners’ sugar
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon instant espresso powder
- Pinch of kosher salt
- 12 ounces chopped bittersweet chocolate, melted and cooled slightly
- Assorted sprinkles, for coating
Creamy Ranch Carrot Casserole
By vealam
These carrots are sautéed and then baked to perfection in a ranch cream sauce
- 4 tablespoons unsalted butter
- 6 large carrots, peeled and sliced in 1/2 inch slices
- salt
- pepper
- 3 cloves of garlic, minced
- 2 tablespoons all-purpose flour
- 1 3/4 cups heavy cream (plus more as needed)
- 1 package ranch dip mix (such as Hidden Valley Dips: Ranch)
- 1 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon fontina cheese
- parsley, chopped (for garnish)
Southwest Potato & Corn Chowder
By vealam
Cook bacon in a large stock pot until crisp, about 5 minutes
- 1 large onion, chopped
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 3 cloves garlic, minced
- 1 Tbsp butter
- 1/3 cup flour
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly-ground black pepper, plus more to taste
- 1 tsp ground cumin
- 8 cups chicken broth
- 1 lb frozen corn kernels
- 1 cup half-and-half
- 1/2 cup grated Pepper Jack or cheddar cheese, for serving
Fluffy Yeast Doughnuts
By vealam
In a small saucepan, warm the milk with the shortening over low heat until the shortening is almost melted
- 1/2 cup milk
- 1/4 cup plus 1 tablespoon solid vegetable shortening
- 2 packages active dry yeast
- 1/2 cup warm water
- 1/2 cup sugar, plus more for sprinkling
- 1/2 cup sour cream, at room temperature
- 2 extra-large eggs, at room temperature
- 1 extra-large yolk, at room temperature
- 2 teaspoons salt
- 1 1/2 teaspoons pure vanilla extract
- 5 About 5 cups sifted all-purpose flour, plus more sifted flour for dusting
- Vegetable oil, for deep-frying
- Chopped nuts, toasted coconut, and sprinkles, for decorating (optional)
- Dark Chocolate Glaze or Vanilla Glaze
Baked Blueberry Crumb Doughnuts
By vealam
For the doughnuts: Preheat the oven to 350 degrees
- Doughnuts:
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 large egg
- 1/2 cup Greek yogurt
- 2 tablespoons grated lemon zest
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup blueberries
- For the topping:
- 3 tablespoons salted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons granulated sugar