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Recipes
Bananas Foster Cheesecake
By vealam
Heat oven to 325ºF. Melt 3 Tbsp
- 1/2 cup butter, divided
- 24 gingersnap cookies, finely crushed (about 1-1/2 cups)
- 1 cup plus 2 Tbsp. sugar, divided
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 2 tsp. vanilla
- 4 eggs
- 1/2 cup packed brown sugar
- 3 Tbsp. dark rum
- 1/2 tsp. ground cinnamon
- 4 large bananas, divided
Chicken Tortilla Stack
By vealam
Preheat the oven to 400F. Spray a 9-inch springform pan with nonstick cooking spray
- 8 oz sour cream
- 1 tablespoon hot sauce
- 1/2 teaspoon seasoning salt
- 1 cup grated Cheddar cheese
- 1 cup grated Monterey Jack cheese
- 1 cup grated Mozzarella cheese
- 2 tablespoons vegetable oil
- 5 9-inch flour tortillas
- 2 1/2 cups cooked chicken, shredded or cubed
- 6 green onions, sliced
- shredded lettuce, tomatoes, diced avocados, additional sour cream - for topping
- 1 1
Pineapple Coconut Bars
By vealam
Preheat the oven to 350 degrees
- Crust Ingredients:
- 1/2 cup butter, very soft or melted
- 1/2 cup light brown sugar
- 1 cup flour
- Filling Ingredients:
- 2 eggs
- 1 tablespoon vanilla extract
- juice of one lime, about 1 tablespoon lime juice
- 1/3 cup light brown sugar
- 1/4 cup flour
- 1/4 teaspoon kosher salt
- 1 cup DOLE pineapple tidbits in 100% juice, drained
- 1 cup shredded sweetened coconut
- Topping Ingredients:
- 1 cup shredded sweetened coconut
Cheese Straws
By vealam
1. Preheat oven to 375°F
- 3/4 cup unsalted butter, room temperature
- 3 1/2 cups Sargento® Off The Block® Extra Sharp Cheddar Cheese – Traditional Cut, room temperature
- 1 heaping tablespoon finely chopped fresh rosemary
- 2 cups all-purpose flour
- 1/4 teaspoon cayenne pepper, optional
- 2 1/2 teaspoons granulated garlic
- 3/4 teaspoon fine sea salt
Caramel-Glazed Apple Bread
By vealam
Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans with cooking spray or shortening
- For the Bread:
- 1 1/2 cups shredded peeled baking apples (2 large)
- 1 cup packed brown sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 4 eggs, lightly beaten
- 3 cups AP flour
- 1/2 cup chopped pecans
- 2 teas baking soda
- 2 teas ground cinnamon
- 1 teas salt
- 1 teas ground nutmeg
- For the Glaze:
- 2 tbs butter or margarine
- 1/4 cup packed brown sugar
- 1 tbs milk
- 1/2 cup powdered sugar, sifted
Spicy Sesame-Chili Noodles with Chicken
By vealam
Cook the spaghettini according to package directions
- 12 ounces Asian egg noodles or spaghettini
- 2 teaspoons sesame oil
- 1 pound ground lean chicken
- 1/3 cup tahini paste
- 4 cloves garlic, chopped
- 2 tablespoons grated ginger
- 1/4 cup low-sodium soy sauce
- 1 tablespoon dark brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons sriracha
- 1 cup chicken stock, or as needed
- 1/3 cup toasted sesame seeds
- 1/8 teaspoon red pepper flakes, optional
- 2 sprigs green onion, chopped
Chocolate Date Truffles
By vealam
Makes approximately 1 1/2 dozen truffles In a food processor, blend the dates with the cocoa powder and orange zes...
- 16 dates, seeded
- 2 tbsp unsweetened cocoa powder, plus extra for dusting
- zest of one orange
- crushed nuts, coconut flakes and toasted sesame seeds, optional
Strawberry Cobbler
By vealam
Preheat oven to 375 degrees F
- For the fruit portion:
- 4 cups of strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- Dash of salt
- 2 teaspoons corn starch
- For the topping portion:
- 1 cup flour
- 2 tablespoons shortening
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- Dash of salt
- 1/2 cup milk
- Cinnamon to taste
- Nutmeg to taste
Lemon Blueberry Sour Cream Coffee Cake Muffins
By vealam
Heat oven to 350F. Line two muffin tins with paper liners
- For the filling:
- 1 cup frozen blueberries
- 1 tsp lemon zest
- For the streusel:
- 3/4 cup all purpose flour
- 3/4 cup sugar
- 1/2 cup dark brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp cold unsalted butter, cut into 2 pieces
- 1 cup pecans
- For the muffins:
- 12 tbsp unsalted butter, softened
- 4 large eggs
- 1 1/2 cups sour cream, divided
- 1 tbsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/4 cups sugar
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
Hot-and-Sour Soup
By vealam
In a small bowl, cover the mushrooms with boiling water and let stand until softened, about 30 minutes
- 1 ounce dried wood ear mushrooms (1/2 cup)
- 2 tablespoons canola oil
- 1/2 pound lean pork shoulder, sliced 1/8 inch thick and cut into 1-by-1/4-inch strips
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped peeled fresh ginger
- 1/2 cup chopped scallions
- 4 cups chicken stock or low-sodium broth
- 1/2 pound soft tofu, cut into 1/2 -inch dice
- 1/3 cup unseasoned rice vinegar, plus more for serving
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 teaspoon toasted sesame oil
- 1 tablespoon Sriracha, plus more for serving
- Kosher salt
- 2 large eggs, beaten