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Recipes
Gooey Butter Bars
By vealam
For the crust, mix the first 3 ingredients together in a large bowl with a fork until mixed together as thoroughly ...
- CRUST:
- 1 box yellow cake mix, I use Pillsbury (18.25 ounce)
- 1 stick of butter, at room temperature
- 1 egg
- GOOEY FILLING:
- 1 package (8 oz.) cream cheese, at room temperature
- 1 box (16 or so oz.) powdered sugar
- 1 tsp. vanilla
- 2 eggs
Easy Thai Shrimp Soup
By vealam
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside
- 1 cup uncooked rice
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 tablespoon freshly grated ginger
- 2 tablespoon red curry paste
- 2 (12-ounce) cans coconut milk
- 4 cups vegetable stock
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
Chocolate and Pistachio French Toast with Warm Maple Syrup
By vealam
Spread a generous layer of dark chocolate spread on 4 of the brioche slices, then sandwich with the remaining 4
- 8 large slices brioche or challah
- 4 eggs
- 3.4 fl. oz. milk
- a pinch each of cinnamon and nutmeg
- 2 tbsp. butter
- 3/4 c. chocolate spread
- 1/2 c. pistachios, chopped
- 1 1/3 c. maple syrup
The Best Caramel Sauce
By vealam
In a small stainless steel saucepan, mix together the water and the granulated sugar over high heat until the mixtu...
- 1/4 cup water
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1/2 cup butter, at room temperature
- 1 cup heavy cream, at room temperature
- 1 teaspoon vanilla extract
- pinch of salt
Upstate Chili
By vealam
by Michael Phillips with Rick Rodgers
- FOR THE BEEF:
- 5 pounds (2.5 kg) beef shank
- 1/2 cup (60 g) pure ground guajillo chile
- 1/3 cup (75 ml) cider vinegar
- 1 tablespoon pure ground chile de arbol
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano, preferably Mexican
- 1/4 teaspoon ground cumin
- Dash of ground cloves
- FOR THE BEANS:
- 1 pound (455 g) dried red kidney beans, rinsed and pick through for stones
- 1 tablespoon kosher salt
- FOR THE CHILI:
- 3 tablespoons extra-virgin olive oil
- 2 large yellow onions, coarsely chopped
- 6 garlic cloves, crushed and peeled
- 2 (28-ounce/800-g) cans whole peeled tomatoes, drained, puréed in a blender
- 3 tablespoons Urfa Biber or Aleppo chile flakes, plus more to taste
- 2 tablespoons dried oregano, preferably Mexican
- 2 tablespoons dried thyme
- 2 tablespoons ground cumin
- Kosher salt
Chicken, Mushroom, and Radicchio Lasagna
By vealam
In a medium saucepan, combine chicken breasts, bay leaf, 1 teaspoon salt, and enough water to cover chicken
- 2 boneless skinless chicken breast halves (about 7 ounces each)
- 1 bay leaf
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 medium onion , chopped
- 2 large cloves garlic , finely chopped
- 1 1/2 pounds mushrooms , brushed clean and sliced
- 1/4 teaspoons freshly ground pepper
- 2 medium heads radicchio , halved, cored, and sliced
- 1 tablespoon chopped fresh sage leaves
- 1/3 cup all-purpose flour
- 4 cups 2 percent milk
- 1/2 cup freshly grated Parmesan cheese
- Pinch ground nutmeg
- 1 container (15 ounces) part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1 package (8 ounces) no-boil lasagna noodles
Italian Wedding Soup
By vealam
1. Combine all ingredients for the meatballs and shape into small (½-inch) balls
- For the Meatballs:
- 1 pound ground beef
- 1 small onion, grated
- 4 tablespoons grated Parmesan cheese
- 2 tablespoons Italian bread crumbs
- 1 1/2 teaspoons dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 2 egg whites
- For the Chicken:
- 1 pound boneless, skinless chicken breasts
- For the Soup:
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced small
- 2 carrots, peeled and thinly sliced
- 2 ribs celery, trimmed and thinly sliced
- 1 clove garlic, minced
- 12 cups chicken broth
- Salt & pepper to taste
- 3/4 cup acini di pepi or other small pasta
- 8 ounces fresh spinach, chopped
Lemon Drop Cake
By vealam
Preheat the oven to 325 degrees F
- 2 1/2 cups cake flour
- 3/4 cup flour
- 1 tbs baking powder
- 1 teas baking soda
- 3/4 teas salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 3/4 cup sugar
- 1 tbs vanilla extract
- grated zest of one lemon
- 1 large egg
- 1 1/2 cups cold ice water
- 3 large egg whites, at room temperature
- 1/4 teas cream of tartar
- 3/4 cups fresh lemon juice (about 6 lemons)
- grated zest of 2 lemons
- 2 large eggs
- 7 egg yolks
- 3/4 cup sugar
- 4 tbs butter (1/2 stick), at room temperature
- 1 1/2 cups sugar
- 1/3 cup flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 1/2 cups (3 sticks) butter, soft but cool, cut into small pieces
- 1 teas vanilla extract
- 1/2 cup lemon curd
Chocolate-Almond Cupcakes with Fluffy Coconut Frosting
By vealam
Tracey Seaman
- Frosting:
- 3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds)
- 1 1/2 cups sugar
- 6 cups sweetened shredded coconut (from two 14-ounce bags)
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ounces unsweetened chocolate
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 large eggs, room temperature
- 1 (13 1/2-ounce) can unsweetened coconut milk, stirred
- 2 teaspoons pure vanilla extract
- Seven Minute Frosting
- Jordan almonds (optional)
- 1 cup plus 2 tablespoons sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 tablespoon pure vanilla extract
Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze
By vealam
For the DONUTS: Pre-heat oven to 325 degrees and lightly grease or cooking-spray the donut pan (or muffin tin)
- For the DONUTS:
- 2 tbsp butter, melted
- 2 tbsp peanut butter, melted
- 3/4 c all-purpose flour
- 1/3 c white sugar
- 1/4 c cocoa powder
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 c buttermilk
- 1 egg
- 1/2 tsp vanilla extract
- For the GLAZE:
- 1 tbsp butter, melted
- 2 tbsp peanut butter, melted
- 1/3 c (or more) powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp buttermilk