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Recipes
Perfectly Flaky Pie Crust
By vealam
Combine the flour, sugar (if using), and salt in a bowl
- 2 1/2 cups (300 grams) all-purpose flour
- 1 tablespoon sugar (optional)
- 1 teaspoon salt
- 1 cup (226 grams) unsalted butter, cold and cut into cubes
- 1/2 cup (118 ml) water, cold
5 Ingredient Thai Pumpkin Soup
By vealam
In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth, about 32 ounces
- 2 15 ounce cans pumpkin puree
- 1 3/4 cup coconut milk, or a 13.5 ounce can, reserving 1 tablespoon
- 1 large red chili pepper, sliced
- cilantro for garnish if desired
Norteño - Spicy Margarita
By vealam
1. To make fresh lime sweet and sour, mix 1½ oz fresh lime juice, ¾ oz Patrón Citrónge, and ¾ oz simple syrup
- 1 1/2 oz Roca Patrón Silver
- 3 oz fresh lime sweet and sour
- 1/2 oz green chile juice
- green chile salt
- Hatch green chile
Caesar Dressing
By vealam
In a food processor, combine all the ingredients for the dressing
- For the dressing:
- 3 hard boiled eggs, peeled
- 1 Tbsp worchestershire sauce
- 1 tsp dijon mustard
- 1 clove garlic, peeled
- 1/2 cup canola oil
- 2 Tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- For the salad:
- romaine lettuce, chopped
- 2 chicken breasts, cooked and diced
- 1/2 cup parmesan cheese, shredded
- 1 cup croutons
Cheesecake Lemon Bars
By vealam
Preheat oven to 350 degrees
- Shortbread layer:
- 1 1/2 cups (213g) all-purpose flour
- 1/2 cup (68g) powdered sugar
- 1/4 tsp salt
- 3/4 cup (6 oz) unsalted butter, cold and diced into small cubes
- Lemon Layer:
- 1 1/2 cups (330g) granulated sugar
- 1 Tbsp all-purpose flour
- 4 large eggs
- 1/2 cup (4.6 oz) lemon juice
- 1 1/2 Tbsp lemon zest
- Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened well (but not melted)
- 3/4 cup (165g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (2 oz) sour cream
- Sour Cream Layer:
- 1 cup (8 oz) sour cream
- 4 Tbsp (34g) powdered sugar
Crockpot Beef & Broccoli
By vealam
In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic
- 1 lb. boneless, beef chuck roast, sliced into thin strips
- 1 cup beef consumme or beef broth
- 1/2 cup low sodium soy sauce
- 1/3 cup dark brown sugar
- 1 tbsp. sesame oil
- 3 garlic cloves, minced
- 2 tbsp. cornstarch
- 4 tbsp. sauce (from the crockpot after dish is cooked)
- Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
- White rice, cooked
Prickly Pear Cocktail
By vealam
In a cocktail shaker, muddle the pear, honey and lime juice
- 1 pear, peeled & chopped, plus slices for garnish
- 1 tablespoon honey
- 1/2 lime, juiced
- 3 oz. bourbon
- ice cubes
- 6 oz. ginger ale, chilled
Blueberry Lemon Glazed Doughnuts
By vealam
Preheat your oven to 425F
- FOR THE DOUGHNUTS:
- 2 cups Cake Flour
- 3/4 cup Sugar
- 2 tsp. Baking Powder
- 3/4 tsp. Salt
- 1/2 cup Greek Yogurt, Chobani
- 3/4 cup Milk
- 1/2 tsp. Vanilla Extract
- 2 eggs, lightly beaten
- 2 Tbsp. Butter, melted
- FOR BLUEBERRY JAM:
- 1 cup Blueberries
- 1/2 cup Sugar
- 1 Tbsp Lemon Juice
- FOR THE GLAZE:
- 1 cup Powdered Sugar
- 4 Tbsp. Milk
- 1 tsp Lemon Zest
- 1/4 Vanilla Bean Scraped of Caviar
Mile-High White Chocolate Hummingbird Cake
By vealam
First printed in 1978, the Hummingbird Cake remains the most-requested Southern Living recipe of all time
- FROSTING:
- 1 (8-oz.) can crushed pineapple in juice
- 2 (18.25-oz.) packages white cake mix (we tested with Duncan Hines)
- 2 (3.4-oz) packages vanilla instant pudding mix
- 6 large eggs
- 2 1/2 cups milk, divided
- 2 cups canola oil
- 4 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons ground cinnamon
- 1 (4-oz.) white chocolate baking bar, finely chopped (we tested with Ghirardelli)
- 1 cup flaked sweetened coconut
- 2 cups chopped pecans, toasted
- 2 cups chopped banana (about 3 medium)
- White Chocolate Cream Cheese Frosting (recipe follows)
- Garnish: toasted pecans
- 3 cups white chocolate morsels
- 3 (8-oz.) packages cream cheese, softened $
- 3/4 cup butter, softened
- 7 1/2 cups powdered sugar
Summer Squash and Corn Chowder
By vealam
Heat 4 tsp reserved bacon fat in a large pot over medium-high heat
- 6 slices bacon, cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved
- 1 1/2 lbs yellow squash, chopped (about 3 medium)
- 2/3 cup thinly sliced celery
- 1 cup sliced green onions, divided
- 1 Tbsp flour
- 2 cloves garlic, minced
- 2 3/4 cup milk (I used 1%)
- 5 cups fresh cut corn (from about 6 ears corn), divided
- 1/2 cup heavy cream
- 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
- 3/4 tsp salt, then more to taste
- 1/4 tsp freshly ground black pepper, then more to taste if desired
- Shredded cheddar cheese, for serving