Vealam's profile page
Recipes
Pomegranate Cider Spritzer
By vealam
Mix together 450 mL apple cider, 150 mL pomegranate juice, and 300 mL soda water (we used a soda maker, available h...
- 450 mL apple cider (non-alcoholic)
- 150 mL pomegranate juice
- 300 mL soda water
- 2 limes
- Pomegranate seeds (optional)
- Vodka or bourbon (optional)
Slow-Cooker Cheesy Potato Soup
By vealam
Get our Email Get our Email A daily dose of deliciousness right to your inbox
- Reynolds™ Slow Cooker Liners
- 1 1 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
- 1/2 1/2 12-oz cup frozen chopped onion (from 12-oz bag), thawed
- 1 1 stalk 1 medium stalk celery, diced (1/2 cup)
- 1 1 1 carton (32-oz) Progresso™ chicken broth
- 1 1 1 cup water
- 3 3 3 tablespoons Gold Medal™ all-purpose flour
- 1 1 1 cup milk
- 1 1 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
- 1/4 1/4 2.8-oz cup real bacon pieces (from 2.8-oz package)
- 4 4 4 medium green onions, sliced (1/4 cup)
Banana Upside Down Cake
By vealam
Preheat oven to 350°F/175°C
- 4-5 ripe bananas
- 3 eggs
- 1/2 cup oil
- 1/2 cup granulated sugar
- 1 Tbsp. ground cinnamon
- 2 cups flour
- 1/2 cup butter
- 1 cup brown sugar
- 2-3 bananas, sliced
- Vanilla ice cream
Savory Spring Vegetable and Goat Cheese Tart
By vealam
by The Bon Appétit Test Kitchen
- Special equipment:
- 1 store-bought pie crust
- All-purpose flour (for surface)
- 2 bunches asparagus (about 1 1/4 pounds total), trimmed, peeled if thick
- 5 spring onions or 12 scallions
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 tablespoons unsalted butter
- 8 ounces soft fresh goat cheese
- 1/4 cup crème fraîche
- 1/4 cup heavy cream
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon minced fresh chives
- 2 teaspoons minced fresh tarragon
- 3 large eggs
- A 10" tart pan with removable bottom
Mochaccino Cupcakes
By vealam
Allow butter to sit at room temperature until softened
- Cupcakes:
- 3/4 3/4 3/4 cup butter, softened
- 3 3 3 eggs
- 1 3/4 1 3/4 3/4 cup all-purpose flour
- 1 1 1 cup unsweetened cocoa powder
- 1 1 1 teaspoon baking soda
- 3/4 3/4 3/4 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 cup milk
- 1/2 1/2 to cup strong brewed coffee, cooled to room temperature
- 2 2 2 cups sugar
- 1 1 1 teaspoon coffee extract
- 1 1 1 teaspoon vanilla extract
- 1 1 1 cup semi-sweet chocolate morsels
- to to garnish
- Frosting:
- 1/3 1/3 1/3 cup butter softened at room temperature
- 4 4 4 cups powdered sugar
- 3 3 3 tablespoons coffee
- one teaspoon one teaspoon vanilla or coffee extract
One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce
By vealam
Cook pasta according to package directions, drain and set aside
- 2 cups dried fusilli pasta
- 3-4 skinless, boneless chicken breasts (1 3/4 to 2 pounds)
- kosher salt and freshly ground black pepper
- 10 baby bella or cremini mushrooms, cleaned, stemmed and sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 1/3 cup half and half
- 1 jar DeLallo Simply Pesto Sun-Dried Tomato with Olive (6.35 ounces)
- 2 cups fresh baby spinach leaves
- 1/4 cup crumbled goat cheese (1-2 ounces)
- Italian flat leaf parsley for garnish
German Chocolate Cake
By vealam
Make the German Chocolate Cake Layers: Preheat the oven to 350 degrees F
- For the German Chocolate Cake Layers:
- 2 1/4 cups cake flour
- 3/4 cup dark, unsweetened cocoa powder
- 1 1/2 teas baking powder
- 1/2 teas baking soda
- 3/4 teas salt
- 1 cup hot coffee
- 1 cup buttermilk
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 2 1/4 cups sugar
- 5 large eggs
- 1 1/2 teas pure vanilla extract
- 4 ounces dark chocolate, melted and cooled
- For the Coconut Pecan filling:
- 1 1/3 cups shredded sweetened coconut
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter
- 1 cup evaporated milk
- 1 teas pure vanilla extract
- 3 large egg yolks
- 1 1/3 cup toasted pecans, chopped coarsely
Cheesecake Dip
By vealam
Using an electric mixer to beat together the cream cheese and sugar until smooth
- 16 ounces cream cheese, softened
- 1/3 cup sugar
- 1/2 cup marshmallow cream
- 1 tsp vanilla
- 1 tsp lemon juice
- 8 ounces Cool Whip (fat free or lite is okay)
- Optional: graham cracker crumbs for topping
Brown Sugar Pound Cake
By vealam
Preheat your oven to 350° F
- For the cake:
- 1 cup dark brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the optional glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla extract
Caramel Cashew Ice Cream
By vealam
To make the ice cream base: Add 1 cup of the cashews and the milk into a medium saucepan and set over medium low he...
- For the ice cream base:
- 1 1/2 cups (170 grams, 1 6-oz bag) Diamond of California Cashew Halves, divided
- 1 cup + 2 tablespoons (280 ml) whole milk
- 2 cups (500 ml) heavy cream, divided
- 3/4 cup (150 grams) granulated sugar
- 6 large egg yolks
- 1 tablespoon vanilla extract
- For the caramel swirl:
- 6 tablespoons (85 grams) unsalted butter
- 3/4 cup (150 grams) granulated sugar
- 1 cup (250 ml) heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse salt