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Recipes
Strawberry Custard Bars
By vealam
Preheat oven to 350F. Line an 8x8-inch baking pan with aluminum foil; set aside
- Crust:
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt, or to taste
- Filling:
- 1 pound fresh strawberries, diced into small pieces (reserve about 5 whole strawberries for garnishing)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 3/4 about 3/4 of one 8-ounce container whipped topping (I used fat-free; homemade whipped cream may be substituted)
- strawberry slices, for garnishing
Deep Fried Southwestern Egg Rolls
By vealam
You could argue the semantics between fried taquítos and egg rolls all night, but we'd rather just eat them and le...
- EGG ROLLS:
- 1 tablespoon vegetable oil
- 1/2 red bell pepper, minced
- 1/2 small onion, minced
- 1 to 1/2 pounds chicken, cooked and shredded
- 1 pound frozen corn
- 16 ounces canned black beans, rinsed and drained
- 1 cup frozen chopped spinach, thawed and drained
- 2 fresh jalapeños, minced
- 1/2 cup fresh parsley, minced
- 1 to 1/2 teaspoon cumin
- 1 to 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups queso fresco cheese, crumbled, or cheese of choice
- 20 (7-inch) flour tortillas
- 1 large egg, beaten
- Vegetable oil for frying
- AVODCADO DIPPING SAUCE:
- 1 large fresh avocado, mashed
- 1 cup mayonnaise
- 1 cup sour cream
- 1/4 cup buttermilk
- 1/4 cup white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cracked pepper
Blackberry Almond Cake
By vealam
Preheat oven to 350 ° F. with rack in centre of oven
- For the cake:
- 1 cup less 2 Tbsp. unsalted butter, at room temperature
- 3/4 cup white sugar
- 3 large eggs, at room temperature
- 1 1/2 tsp. vanilla extract or vanilla bean paste
- 1/2 cup thick Greek yogurt
- 2 cups all-purpose flour flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. fine salt
- 280 g blackberries (about one 1/2 pint container)
- For topping:
- 1/3 - 1/2 cup sliced almonds
- 1-2 Tbsp. white sugar
- Powdered sugar, to garnish
Pork Egg Rolls
By vealam
Heat 1 tablespoon vegetable oil in wok or large pot over high heat for 2 minutes
- 3/4 head cabbage, shredded thin
- 3 carrots, peeled and shredded
- 2 1/2 cups fresh bean sprouts (about 2 packages)
- 3 cloves garlic, minced
- 3 Tbsp soy sauce
- 4 scallions (green and white), sliced
- 2 Tbsp vegetable oil
- 1 package egg roll wrappers
- 1 tbsp cornstarch, mixed with 3 tbsp cold water
Teriyaki Chicken Casserole
By vealam
make the fried rice per the link above
- Teriyaki Sauce:
- 3 cups fried rice
- 1 breast of chicken
- 1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas
- 3/4 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 tablespoon honey
- 3/4 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 small garlic clove, minced fine
- 2 tablespoons corn starch
- 2 tablespoons cold water
One-Pan Four Cheese Sun-Dried Tomato and Spinach Drunken Pasta Bake
By vealam
Preheat the oven to 375 degrees F
- 1 (28 ounce) can whole peeled san marzano tomatoes (can sub whatever tomatoes you may have on hand)
- 2 tablespoons tomato paste
- 1/2 cup oil-packed sun-dried tomatoes, oil drained but reserved
- 1 (10 ounce) package frozen spinach, thawed and squeezed of excess liquid
- 2 cloves garlic, minced or grated
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon salt and pepper, or to taste
- 1/2 teaspoon red pepper flakes
- 1 cup red wine (or 1 cup chicken broth)
- 1 pound rigatoni pasta
- 8 ounces fontina cheese, cubed
- 1 1/2 cups asiago cheese, grated
- 1/2 cup parmesan cheese, grated
- 8 ounces burrata cheese
- fresh basil or parsley, chopped for garnish
Affogato Speciale
By vealam
Divide ice cream between two medium glasses
- 2 scoops vanilla ice cream
- 4 oz. amaretto
- 4 oz. espresso (2- 2 oz. shots)
- 8 oz. chocolate stout
Classic Sweet Potato Casserole
By vealam
Jennifer Reich, Birmingham, Alabama, Southern Living DECEMBER 2009
- 4 1/2 pounds sweet potatoes
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups cornflakes cereal, crushed
- 1/4 cup chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
- 1 1/2 cups miniature marshmallows
Dark & White Chocolate Chip Oatmeal Cookies with Pistachios and Dried Bluberries
By vealam
Preheat the oven to 375F degrees
- 1 1/4 cups oats, blitzed in a food processor until floury
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- scant 1/2 teaspoon baking soda
- scant 1/2 teaspoon salt
- 1 stick (1/2 cup) butter, softened
- 1/2 cup minus 1 tablespoon granulated sugar
- 1/2 cup minus 1 tablespoon packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- heaping 1/2 cup dark chocolate chips
- heaping 1/2 cup white chocolate chips
- 1/3 cup dried bluberries
- 1/3 cup roughly chopped pistachio nuts
Balsamic Roasted Brussels Sprouts
By vealam
Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup
- 1 1/4 about 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 1/4 about 1/4 cup balsamic reduction or glaze (I used Trader Joe's or make your own balsamic reduction)
- 1 tablespoon light brown sugar, packed
- parmesan cheese, optional for garnishing
- toasted pistachios, optional for garnishing