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Recipes
Coca-Cola Chocolate Cake
By vealam
1. Make the Cake: Preheat oven to 350 degrees F
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 (12-ounce) can cola
- 1 cup unsalted butter, cut into small cubes
- 1/4 cup unsweetened cocoa powder
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 (12-ounce) can cola
- 1/2 cup salted butter, cut into small cubes
- 1/4 cup unsweetened cocoa powder
- 4 cups powdered sugar, sifted
Basil Pesto Vinaigrette
By vealam
In the bowl of your food processor (a blender will probably also work), combine the basil, garlic and pine nuts
- Salad as shown:
- 1/2 cup packed fresh basil leaves
- 1 clove garlic, roughly chopped
- 3 tablespoons raw pine nuts
- 1/2 cup extra-virgin olive oil
- 2 tablespoons lemon juice (about 1 medium lemon, juiced)
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 4 ounces chopped romaine lettuce
- 4 ounces fresh spring greens
- 1 DeLallo SaladSavors in Sharp Asiago (shredded Asiago cheese, sun-dried tomatoes and marinated artichoke hearts)
- Basil pesto vinaigrette, to taste
Bread Pudding with Vanilla Custard Sauce
By vealam
1. Preheat oven to 350°F
- For the Bread Pudding:
- 1 loaf stale French bread,cut into 1-inch squares (about 7 cups)
- 3 cups 2% milk
- 3 large eggs, lightly beaten
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 cup raisins
- 3 tablespoons unsalted butter, melted
- For the Vanilla Custard Sauce:
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 6 tablespoons granulated sugar
- 6 egg yolks
- 1/8 teaspoon rum extract, optional
Loaded Baked Tater Tot Dip
By vealam
Preheat oven to 375F and spray a 9-inch pie dish or similar oven-safe baking dish with cooking spray; set aside
- 3 cups tater tots (about 45 whole tater tots), thawed and halved or roughly chopped
- 1 cup (meatless) meatballs, crumbled (try precooked shredded chicken, (meatless) chicken nuggets, tofu, tempeh, bacon, or bacon bits)
- 16-ounces sour cream (regular, light, vegan, or soy okay)
- 2 cups shredded cheese blend, divided (blend of colby, jack, mozzarella, Monterrey Jack, vegan, or soy-cheese)
- 2 teaspoons all-purpose seasoning blend, or to taste (Lowry’s, Trader Joe’s 21 Salute, Mrs. Dash, a pinch of garlic or onion powder)
- salt and pepper, optional and to taste
Roasted Tomato Cilantro Lime Creamy Spaghetti
By vealam
Preheat oven to 375 degrees F
- 1 pound dry spaghetti noodles
- 4 cups cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 cup finely chopped white onion
- 1 tablespoon fresh minced garlic
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup heavy cream
- 1/2 cup mild prepared salsa
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
Raspberry Jam Cake
By vealam
Preheat oven to 350 degrees F
- For the Cake:
- 3 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 6 large egg whites, room temperature
- 1 1/2 cups milk, room temperature
- 1 cup (2 sticks) butter, room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla
- 1/2 cup raspberry jam
- For the Frosting:
- 1 cup (2 sticks) butter, room temperature
- 5-6 cups powdered sugar
- 1/4 teaspoon salt
- 2 (8 ounce) bricks cream cheese, room temperature
- 3/4 cup raspberries
- 1/2 teaspoon vanilla
- For decoration:
- 1 (6 ounce) container raspberries
- Edible pearl sprinkles
Zuppa Toscana
By vealam
Brown sausage and diced bacon in a French oven over medium high heat until fully cooked
- 1 pound sweet italian sausage, removed from the casings
- 5 slices bacon, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, peeled
- 32 ounces beef broth
- 2 white potatoes, diced (no peeling necessary)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups spinach, fresh
- 1 1/2 cups heavy cream
- 1 cup parmesan cheese, shredded and divided
Detox Crockpot Lentil Soup
By vealam
Place all ingredients in the crockpot
- For the crockpot:
- 2 cups butternut squash (peeled and cubed)
- 2 cups carrots (peeled and sliced)
- 2 cups potatoes (chopped)
- 2 cups celery (chopped)
- 1 cup green lentils
- 3/4 cup yellow split peas (or just use more lentils)
- 1 onion (chopped)
- 5 cloves garlic (minced)
- 8-10 cups vegetable or chicken broth
- 2 teaspoons herbs de provence
- 1 teaspoon salt (more to taste)
- Add at the end:
- 2-3 cups kale (stems removed, chopped)
- 1 cup parsley (chopped)
- 1/2 cup olive oil - rosemary olive oil or other herb infused oil is delicious
- a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite
Layered Lemon Cheesecake with Brown Sugar Almond Crust
By vealam
Preheat the oven to 350 degrees
- Crust Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup brown sugar
- 4 tablespoons melted butter
- Filling Ingredients:
- 24 ounces cream cheese, room temperature
- 3 eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest, finely minced, this was the zest from 1 large lemon
- Sour Cream Topping Ingredients:
- 2 cups sour cream
- 1/4 cup sugar
- Glaze Ingredients:
- 1/2 cup sugar
- 2 tablespoons arrowroot or cornstarch
- 1/2 cup water
- 6 tablespoons fresh lemon juice
Fish Chowder + Old Bay Sourdough Croutons
By vealam
FOR THE CROUTONS: Preheat your oven to 400 degrees
- FOR THE OLD BAY SOURDOUGH CROUTONS:
- 4 cups {doesn't have to be exact} cubed Sourdough Bread
- 2-4 tablespoons Olive Oil
- 1 tablespoon Old Bay Seasoning
- FOR THE CHOWDER:
- 4 strips of Applewood Bacon, diced into cubes
- 1 large or 2 medium Yellow Onions, chopped
- 1 pound Red Skinned Potatoes, peeled and chopped into 3/4 to 1 inch pieces
- 1/2 cup Sauvignon Blanc
- 2 cups Clam Juice
- 1-1/2 tablespoons Fresh Thyme Leaves
- 1 teaspoons Kosher Salt, plus more to taste
- 1/4 teaspoon {heaping} Freshly Ground Black Pepper
- 1 large or 2 small Bay Leaves
- 1-1/4 {heaping} teaspoon Old Bay Seasoning
- 1 to 1-1/2 pounds Barramundi Fillets, cut into 1 to 2 inch pieces {skin removed}
- 1-1/4 cup Heavy Cream
- 1/4 cup chopped Fresh Flat Leaf Parsley