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Recipes
Warm Lemon Pudding Cake
By vealam
Preheat oven to 350° F with rack in centre of the oven and lightly butter one 1
- 2 Tbsp. (28 grams) butter, at room temperature
- 1 cup (225 grams) white sugar, divided
- 3 large eggs, separated
- 1 Tbsp. lemon zest
- 1/4 cup (25 grams) all-purpose flour
- 1/4 tsp. salt
- 1 cup (250 ml) milk
- 2/3 cup (158 ml) freshly squeezed lemon juice (3-4 lemons)
- 2 Tbsp. icing/confectioners sugar, for garnish
Mini Flourless Chocolate Black Currant Chantilly Tortes
By vealam
Preheat the oven to 325 degrees
- For the Chantilly Cream:
- 8 oz. Chocolate Chips, 60% cacao content or higher
- 14 tablespoons (1 3/4 sticks) Butter, diced
- 2 tablespoons Currant Jelly
- 4 large Eggs
- 1/4 cup Sugar
- 1 tablespoon Vanilla Extract
- 1 tablespoon Creme de Cassis
- 2 cups Heavy Whipping Cream
- 1/4 cup Sugar
- 3 tablespoons Creme de Cassis
- Fresh Cherries and Currants to garnish
- Chocolate Shavings, to garnish
Peanut Butter Hot Fudge Reese’s Brownies
By vealam
Brownies: Preheat oven to 350 degrees F
- Brownies:
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 cups chocolate chunks
- 16 miniature Reese's Cups
- 12 ounce jar Hershey's Hot Fudge Sauce
- 1/2 cup peanut butter (any), divided
Slow Cooker Chicken Parmesan Soup
By vealam
In slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, ...
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 pound (raw) boneless, skinless chicken breasts
- 3 cups chicken broth, plus additional if needed
- 1/2 cup chopped white onion
- 1/2 cup shredded Parmesan cheese, plus extra for garnish
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
- 4 ounces (uncooked) dry gemelli or penne pasta
- Chopped fresh basil or parsley, for garnish
Loaded Baked Potato Dip
By vealam
Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to m...
- 16 ounces sour cream
- 16 slices (12-ounce package) bacon, cooked and crumbled
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 1/3 cup thinly sliced scallions or chives
Molten Peanut Butter & Chocolate Lava Cake
By vealam
Preheat oven to 375. Place the chocolate and butter in a saucepan over LOW HEAT and stir until the chocolate is mel...
- 200 200 200 g dark chocolate, chopped
- 100 100 100 g unsalted butter, chopped
- (If you don't have unsalted, don't worry, I used salted butter and it still works)
- 2 2 2 eggs
- 2 2 2 egg yolks, extra
- 1/2 1/2 1/2 cup (110g) caster (superfine) sugar
- 1/4 1/4 1/4 cip (35g) plain (all- purpose) flour, sifted
- Cocoa, for dusting
Chicken Pot Pie Soup
By vealam
In a large pot over medium heat, melt butter
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups chicken stock/broth
- 1/2 tsp. dried thyme leaves (or 1 tsp. fresh thyme leaves)
- 2 medium russet (baking) potatoes, diced (about 2 cups)
- 2 medium carrots, sliced or diced (about 1 1/2 cups)
- 1 cup frozen peas
- 2 cups cooked chicken or turkey, diced (about 1 large boneless breast)
Bailey's Salted Caramel Chocolate Pie
By vealam
Melt chocolate chips according to package directions, and set aside
- 6 ounces semi-sweet chocolate chips
- 1 cup whipping cream
- 1 tablespoon sugar
- 2 fluid ounces (4 tablespoons) Baileys® with a hint of Caramel (Substitute other Baileys flavors to create different versions.
- 1 chocolate cookie pie crust (or other pre-baked pie crust)
- Coarse salt for sprinkling
- Optional for garnishing: shaved chocolate, caramel sauce for drizzling
Huevos a la Plaza de Mercado
By vealam
To make the red sauce, in a blender, combine the cilantro, shallots, garlic, jalapeno, tomatoes and their liquid an...
- RED SAUCE:
- Small bunch of cilantro, leaves and tender stems
- 2 shallots, chopped
- 1 clove garlic, smashed
- 1 jalapeno, mostly seeded and chopped
- 1 can (15 oz) whole, fire roasted tomatoes
- (4-6 ounces chorizo or sausage - this is included in Tara's recipe but we skipped the meat here)
- Salt and pepper, as needed
- CHARRED GREEN ONION DRESSING:
- 6 green onions
- 2 serrano or jalapeno chiles
- generous pinch of smoked paprika
- 1/2 cup plain greek yogurt, not nonfat
- 2 Tbsp. mayonnaise (or more greek yogurt but the mayonnaise makes for great texture)
- small bunch of cilantro, leaves and tender stems
- zest and juice of one lime
- 1 Tbsp. agave nectar
- 1/3 cup extra virgin olive oil
- sea salt and fresh ground pepper
- EGGS + TOPPINGS:
- mild olive oil or ghee for cooking the tortillas and egg
- 8 small corn tortillas
- 4-8 eggs
- 2 avocados pitted and diced small
- baby tomatoes, halved
- 4 ounces queso fresco
- Mexican-style hot sauce
- 2 limes, cut in wedges
Scalloped Potatoes
By vealam
adjust the oven rack to the middle position and heat to 425 degrees
- 2 Tablespoons Unsalted Butter
- 1 Onion, chopped fine
- 1 Tablespoon Fresh Thyme, minced
- 2 Garlic Cloves, minced
- 1 1/2 Teaspoons Salt
- 1/4 Teaspoon Pepper
- 2 1/2 Pounds Russet Potatoes, peeled and sliced 1/8" thick
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- 2 Bay Leaves
- 1 Cup Garlic Cheddar Cheese (we like to experiment with the cheese flavor so we found this from Tillamook)