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Recipes
Mexican Chocolate Donuts
By vealam
Preheat oven to 350°F. Grease a standard sized donut pan and set aside
- For the donuts:
- 3/4 cup flour
- 1/3 cup cocoa powder
- 1/3 cup light brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- pinch cayenne
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 egg
- 1/3 cup milk
- 1/4 cup vegetable oil
- 2 teaspoons vinegar, white or cider
- 1 teaspoon vanilla extract
- donut pan
- For the frosting:
- 1/4 cup bittersweet chocolate, chopped
- 3 tablespoons butter
- 2 teaspoons corn syrup
- 1/2 cup powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- chopped chocolate, for sprinkling
Caramel Apple Hand Pies
By vealam
Preheat your oven to 425 degrees and line two baking sheets with parchment paper or a silpat
- Filling:
- 1-1/2 to 2 cups peeled and diced (small) apples
- 2 teaspoons lemon juice
- 3 tablespoons sugar
- 1 tablespoon all purpose flour
- 1/2 teaspoon homemade apple pie spice
- a pinch of kosher salt
- 1 recipe homemade pie crust
- Homemade Caramel Sauce
- egg wash (1 large egg beaten with 1 tablespoon water)
7 Spice Teriyaki Chicken Rice Bowls
By vealam
Rinse the chicken in water and pat dry with paper towels
- For the Japanese 7 Spice (Shichimi Togarashi):
- 1 pound boneless, skinless chicken thighs (about 4 pieces)
- kosher salt
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/4 cup mirin
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 teaspoons rice vinegar
- 1 teaspoon Japanese 7 spice (Shichimi Togarashi—recipe below))
- 2 cups cooked sushi rice or brown rice
- 1 carrot , thinly shaved
- 4-6 green onions, thinly shaved
- 1 cup frozen shelled edamame, thawed
- Sesame seeds for garnish
- 1/2 sheet nori, (dried seaweed)
- 1 tablespoon McCormick Gourmet™ Valencia Orange Peel
- 4 teaspoons McCormick ground red pepper
- 2 teaspoons McCormick sesame seed
- 1 teaspoon McCormick ground ginger
- 1 teaspoon McCormick poppy seed
- 1/4 teaspoon McCormick ground white pepper
Lemon Meringue Pie Bars
By vealam
Preheat oven to 350. In a medium bowl, mix together flour and powdered sugar for crust
- Crust:
- 1 cup flour
- 1/4 cup powdered sugar
- 1 stick (1/2 cup) butter, cut into cubes
- Filling:
- 6 large eggs
- 2 1/4 cup granulated sugar
- 3/4 cup lemon juice
- zest of 2 medium sized lemons
- Meringue:
- 3 large egg whites
- 3/4 cup granulated sugar
Cranberry Orange Bread with Sweet Orange Glaze
By vealam
Bread - Preheat oven to 350F
- Glaze:
- 1/2 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
- 2 teaspoons lemon juice
- 1 large egg
- 1/2 cup canola or vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tablespoon orange zest (from about 1 large orange)
- 1/3 cup freshly squeezed orange juice (from about 1 large orange)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt, or to taste
- 2 cups fresh cranberries, plus more for sprinkling
- 2 cups confectioners sugar,
- sifted
- 1/4 about 1/4 cup freshly squeezed orange juice
Quinoa Crusted Chicken Strips with BBQ Honey Mustard
By vealam
BBQ Honey Mustard: In a medium size bowl combine the dijon mustard, honey, BBQ sauce and lime juice
- Quinoa Crusted Chicken Strips:
- 2 cups cooked quinoa
- 1 1/2 pounds boneless, skinless chicken tenders, cut into stirps
- 1/2 cup low-fat buttermilk
- 1/2 cup Panko bread crumbs (use gluten free if needed)
- 1 teaspoon fresh black pepper pepper
- 1 teaspoon seasoned salt
- BBQ Honey Mustard:
- 1/3 cup dijon mustard
- 1/4 cup honey
- 3 tablespoons of your favorite BBQ Sauce
- 1/2 a lime, juiced
Summer Corn Salad
By vealam
Preheat the oven to 325°F and lay pinenuts out on a cookie sheet
- 3/4 cup cherry tomatoes, halved
- 4 tablespoons pine nuts
- 4 tablespoons fresh mint, finely chopped
- 2 tablespoons red wine vinegar
- 3 tablespoons good quality olive oil
Tomato and Hearts of Palm Salad
By vealam
Combine tomatoes, hearts of palm, red onion and parsley in a large bowl
- 3 cups cherry tomatoes, sliced in half
- 1 15-ounce can hearts of palm, drained and sliced into 1/4 inch rings
- 1/4 cup thinly sliced or shaved red onion
- 1/4 cup chopped Italian parsley
- 1/4 cup vegetable oil
- 1 1/2 tablespoon red vinegar
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
French Crullers
By vealam
Lara Ferroni
- 1 cup water
- 6 tablespoons (3 ounces) unsalted butter
- 2 teaspoons (10 grams) superfine sugar
- 1/4 teaspoon salt
- 1 cup (135 grams) all-purpose flour, sifted
- 3 large eggs, divided
- 1 to 2 egg whites, slightly beaten
- Vegetable oil for frying
- Basic Sugar Glaze
Compound Butter
By vealam
soften the butter For compound butter, you need to start with a softened butter
- chili lime:
- 1 stick unsalted butter, softened
- zest of one small lime
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon kosher salt
- tarragon shallot
- 1 stick unsalted butter, softened
- 2 tablespoons shallot, minced
- 1 tablespoon fresh tarragon, minced
- 1/2 teaspoon kosher salt
- honey habanero:
- 1 stick unsalted butter, softened
- 1-2 habanero peppers, seeds and ribs removed, minced
- 1 Tablespoon honey
- 1/2 teaspoon kosher salt
- indian spice:
- 1 stick unsalted butter, softened
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon kosher salt
- old bay (or chesapeake bay):
- 1 stick unsalted butter, softened
- 2 teaspoons Old Bay seasoning
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- garlic chive:
- 1 stick unsalted butter, softened
- 1 clove garlic, minced
- 1 Tablespoon chives, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt