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Recipes
Hearty Mexican Chicken Soup
By vealam
COOK yellow onions in hot oil in large saucepan on medium heat 6 to 7 min
- 1 large yellow onion, chopped
- 1 Tbsp. oil
- 1 clove garlic, minced
- 1/2 tsp. ground cumin
- 4 cups fat-free reduced-sodium chicken broth
- 1 can (15.5 oz.) cannellini beans, rinsed
- 1 cup salsa verde
- 2 cups shredded rotisserie chicken
- 1 cup frozen corn, thawed
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
Potato Gnocchi with Butter and Cheese
By vealam
Preheat the oven to 400°
- 2 pounds baking potatoes (about 4)
- 2 large egg yolks
- Salt
- 1/2 cup all-purpose flour, plus more for dusting
- 4 tablespoons unsalted butter
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese
Chocolate Chocolate Chip Cookies
By vealam
1. Preheat oven to 325 degrees F
- 1 2/3 cups dark chocolate chips, divided use
- 1 cup Gold Medal all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Pink Cherry Cake with Fudge Frosting
By vealam
For the Chocolate Fudge Frosting: In a bowl of stand mixer fitted with paddle attachment, beat the butter on medium...
- For the Cake:
- 3 1/4 cups (375 g) cake flour
- 2 1/4 cups (450g) superfine sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 3/4 cup (170g) cold unsalted butter, cut into pieces
- 1 1/3 cups (320ml) milk, room temperature
- 2 tablespoons Maraschino cherry juice
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 7 large egg whites, room temperature
- 1-2 drops AmeriColor gel paste food coloring in Soft Pink
- 20 About 20 Maraschino cherries, halved
- For the Chocolate Fudge Frosting:
- 1 1/2 cups (340 g) unsalted butter, softened
- 1/2 cup (60 g) confectioners' sugar, sifted
- 1/2 cup (60 g) dark cocoa powder, sifted
- 1/3 cup (80 ml) hot water
- 1/4 cup (60 ml) sour cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 10 ounces (290 g) milk chocolate, chopped, melted and cooled slightly
- 5 ounces (150 g) dark chocolate, chopped, melted and cooled slightly
- Sprinkle medley, for decorating (see Sweetapolita's Notes)
Jalapeño-Honey Glazed Cheesy Chicken Poppers
By vealam
In a large bowl, combine the ground chicken, salt, pepper, and ½ teaspoon of Jalapeno Tabasco
- 1 lb ground chicken
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground pepper
- 2 tablespoons Jalapeno Tabasco, divided, plus more to serve
- 40 mozzarella pearls, drained and dabbed dry
- Oil, for pan frying
- 3 tablespoons honey
Balsamic Glazed Chicken and Caramelized Onion Pizza From Scratch
By vealam
To make the DOUGH: add the warm water along with the honey to the bowl of a stand mixer fitted with the hook attach...
- For the DOUGH:
- 1 Package Active Dry Yeast (1/4 Ounce)
- 1 Teaspoon Honey
- 1/4 Cup Warm Water, not over 110 degrees F
- 2 1/2 Cups All Purpose Flour, plus more for dusting
- 1/2 Cup Whole Wheat Flour, plus more for dusting
- 1/2 Cup Brown Ale at Room Temperature (I used Newcastle)
- 1 Tablespoon Olive Oil
- 1 Teaspoon Kosher Salt
- 1/2 Cup Room Temperature Water
- For the TOPPINGS (Tops two pizzas):
- 1 Boneless Skinless Chicken Breast
- 1/3 Cup Brown Ale (Left-over Newcastle)
- 2 Tablespoons Balsamic Vinegar
- 1 1/2 Tablespoons Butter
- 1/2 White Onion, thinly sliced
- 1 Cup Shredded Mozzarella Cheese
Individual Strawberry Shortcakes
By vealam
Preheat oven to 400 degrees F
- 1 1/2 C. Strawberries, Sliced
- 1/2 C. Sugar
- 2 C. All-purpose Flour
- 2 tablespoons Sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 C. (1 stick) cold unsalted butter, cubed
- 2/3 C. Heavy Cream or Half and Half
- 24 small Strawberries, Stems removed, cut in half, lengthwise
- 3 C. Sweetened whipped cream(whipped to stiff peaks)
- 2 strawberries, stems on, quartered lengthwise(for garnish)
- Powdered Sugar, for dusting
Chocolate Coffee Tarte Tropezienne
By vealam
For the Brioche: Combine the yeast and warm milk in a small bowl
- For the Brioche:
- .25 oz. / 7 g instant yeast sachet
- 1/3 cup / 80 ml warm whole milk
- 2 cups / 272 g all-purpose (plain) flour
- 3 tbsp. granulated (caster) sugar
- 1/2 tsp. sea salt
- 2 large eggs, at room temperature and lightly beaten together
- 2 tsp. french brandy or rum
- 1 tsp. vanilla bean extract
- 7 tbsp. / 3 1/2 oz. / 100 g unsalted butter, softened at room temperature
- For the Chocolate Coffee
- Filling:
- 1 1/2 cups / 360 ml whole milk
- 4 large egg yolks
- 1/3 cup / 67 grams granulated (caster) sugar
- 1/4 cup / 32 grams corn starch
- 1/2 tsp. sea salt
- 150 g dark chocolate, at least 70%, finely chopped
- 1 tbsp. espresso powder
- 1/2 tbsp. vanilla extract
- 6 tbsp. / 3/4 stick / 85 g unsalted butter, cubed at room temperature
- 1/4 cup / 60 ml heavy cream
- For Assembly:
- 1 large egg, lightly beaten for the egg wash
- Pearl sugar, or crushed sugar cubes, or flaked almonds, for finishing
- Confectioners’ sugar, for sprinkling
Malteser Doughnuts
By vealam
Notes: For the best results, leave the doughnut dough to develop its yeasty flavour in the fridge overnight
- Doughnut dough:
- 5 g instant yeast
- 150 g warm water
- 45 g caster sugar
- 125 g unsalted butter, softened
- 4 medium eggs
- 3 tbsp malt powder
- 500 g strong white bread flour
- Pinch of salt
- 1.2 L bottle sunflower oil
- Doughnut dusting:
- 150 g caster sugar
- 150 g malt powder
- Doughnut filling:
- 500 ml milk
- 6 egg yolks
- 110 g caster sugar
- 3 tbsp malt powder
- 80 g all purpose flour
- 150 ml double cream, whipped to stiff peaks
- 150 g dark chocolate
- Doughnut topping:
- Crushed malt balls, such as Whoppers/Maltesers
French Quarter Cocktails
By vealam
Fill a cocktail shaker and two tall glasses with ice
- 1/4 cup light rum
- 1/4 cup spiced dark rum
- 1 cup orange juice
- 1 cup pineapple juice
- 2 oz + a splash of grenadine
- 4 maraschino cherries, for garnish