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Recipes
Deep Dish Cheese Pie
By vealam
For the CRUST: Place the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly dis...
- CRUST:
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 stick cold butter, cut into 1/2-inch chunks
- 4 to 5 tablespoons ice water
- FILLING:
- 1 1/2 cups farmer cheese (about 12 ounces)
- 1 cup dark brown sugar
- 1/4 teaspoon ground cardamom
- 5 eggs
- 1 1/2 cups heavy cream
- Orange marmalade, for serving
Four Cheese Spinach and Artichoke Dip
By vealam
Preheat oven to 375 degrees
- 3 tbsp. plus 3 tbsp. unsalted butter, divided
- 4 cloves garlic, minced
- 5 ounces (about 2 cups) fresh baby spinach
- 2 8.5-ounce cans quartered artichoke hearts, rinsed and drained
- 3 tbsp. all-purpose flour
- 1 1/2 cups whole milk
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1 package (8 ounces) cream cheese, softened and cut into cubes
- 1/3 cup crumbled goat cheese
- 1/2 cup grated parmesan
- 3/4 cup plus 1 cup jack cheese, grated and divided
- 1/4 tsp. cayenne pepper
- Optional: baguette for serving
winter celebration salad
By vealam
For the PECANS: Preheat your oven to 350°F
- GLAZED PECANS:
- 1 tbsp. butter
- 2 tbsp. brown sugar
- 1 c. pecans
- coarse salt
- VINAIGRETTE:
- 1/4 white balsamic vinegar*
- 2 tsp. honey
- 1 tsp. Dijon mustard
- 1/2 c. olive oil
- SALAD:
- 1 bunch watercress, trimmed
- 3 endives (white & red) cut into 1/2” slices
- 1/2 c. pomegranate seeds
- 1/3 c. thinly sliced blue cheese
- salt & pepper
- Substitute with red wine vinegar
- The glazed pecans and vinaigrette can be made ahead of time, up to one week in advance. Store (separately) in an air-tight container until ready to use.
Black Rice Salad Bowls with Chipotle Orange Chicken, Cashews + Feta
By vealam
Place the chicken in a glass baking dish
- CHICKEN:
- 2-4 boneless skinless chicken breasts (about 1 one pound)
- 1 cup orange juice
- 3/4 balsamic vinegar
- 1/4 cup honey
- 1/4 cup olive oil
- 2 tablespoon tomato paste
- 2 chipotle canned chiles in adobo, minced (use 1 for less heat) + 1 tablespoon adobo
- 1/2 teaspoon cumin
- a pinch of salt and pepper
- BLACK RICE + SALAD BOWLS:
- 1 cup black rice
- 2 cups chicken broth (or water)
- 2 cara cara oranges, peeled + sliced
- 2 avocados, peeled, pitted + sliced
- 1 pint grape tomatoes, halved
- 4 green onions, chopped
- 1/4 cup fresh cilantro
- 1/2 cup roasted cashews
- 4 ounces feta cheese, crumbled
- SIMPLE DRESSING:
- 1/3 cup olive oil
- 1 lime juiced
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon crushed red pepper
- a pinch of salt and pepper, to taste
Glam Mac and Cheese
By vealam
Preheat the oven to 400 degrees F (200 degrees C)
- 3 cups/12oz/340g macaroni
- Salt and freshly ground black pepper
- 1/3 cup/3oz/80g pancetta, diced
- 1 small handful of fresh thyme leaves
- 3 scallions, trimmed and finely sliced
- 2 cups/3 1/2 oz/100g bread crumbs
- 1 handful of chopped fresh parsley
- 3 tbsp/1 1/2 oz/40g butter
- 5 tbsp/1 1/2oz/40g all-purpose flour
- Pinch of ground nutmeg
- 1 tsp mustard powder
- generous 3/4 cup/7fl oz/200ml milk
- scant 1 1/4 cup/10fl oz/285ml heavy cream
- 7 oz/200g dolcelatte or Gorgonzola cheese (if you are not a blue cheese fan a good Cheddar will also suit instead)
- 4 oz/115g Parmesan cheese
- Large shallow casserole dish or 4 large ramekins
Bourbon-Chocolate Tipsy Cake
By vealam
CAKE: Preheat oven to 325 degrees F
- Cake:
- 1 tablespoon unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ounces unsweetened chocolate, chopped
- 2 ounces sweet baking chocolate, chopped
- 1/4 cup instant coffee crystals or instant espresso coffee powder
- 2 tablespoons boiling water
- 1/2 cup bourbon
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 1 1/2 teaspoons vanilla
- 2 tablespoons bourbon
- 3/4 cup caramel-flavor ice cream topping
- 2 tablespoons bourbon
- Frosting:
- 1 6 ounce package (1 cup) semisweet chocolate pieces
- 1/4 cup butter
- 1/2 cup sour cream
- 2 1/2 cups powdered sugar, sifted
- Hard Sauce:
- 1 cup butter
- 1/2 cup sugar
- 4 egg yolks, lightly beaten
- 1/4 cup rum, brandy, or milk
- Hot water
Cinnamon Roll Cupcakes
By vealam
Cinnamon Roll Cupcakes Preheat oven to 350 and place 24 cupcake liners in a cupcake pan
- Cream cheese cinnamon icing:
- Boxed yellow cake mix
- 3 eggs
- 1 cup water
- 1/3 cup oil
- 1 cup sour cream
- 1/2 cup brown sugar
- 1 1/2 TBS cinnamon
- toothpick
- 1 stick unsalted butter
- 1 8oz. package of cream cheese
- 5 cups powdered sugar
- 2 TBS milk
- 1 packet Duncan Hines cinnamon icing flavor
Olive Garden Salad Dressing Copycat Recipe
By vealam
Combine all the ingredients in a mason jar and screw on the lid
- 1/2 cup olive oil
- 1/4 cup mayonnaise
- 1/4 cup white wine vinegar
- 1 tablespoon honey
- 1 teaspoon dried Italian spice mix
- 1 tablespoon grated parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Bean Burrito Casserole
By vealam
This bean burrito casserole is the perfect weeknight vegetarian freezer meal
- 31 ounces of salsa
- 8 ounces diced green chiles
- 16 ounces sour cream
- 32 ounces canned refried beans
- 1.25 ounces taco seasoning
- 4 large burrito-size flour tortillas
- 3 cups shredded cheddar cheese
- green onion to garnish
Caramel Pumpkin Cookies
By vealam
Preheat oven to 350 degrees
- 1/2 cup butter, softened
- 1/2 cup light brown sugar, tightly packed
- 3/4 sugar
- 1 egg
- 3/4 heaping up of canned pumpkin puree (not pumpkin pie mix!)
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp cornstartch
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup caramel sauce
- Sea Salt for tops