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Recipes
Sicilian Pizza with Eggplant
By vealam
To proof the yeast, add the warm water and 2 teaspoons sugar into the bowl of a stand mixer
- For the dough:
- 1 1/2 cups warm water (110-115 F)
- 2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- 3 3/4 cups all purpose flour
- For shaping:
- 1/3 cup extra virgin olive oil
- For the sauce:
- 1 28-ounce can whole San Marzano Tomatoes
- 2 teaspoons dried oregano
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- For the toppings:
- 1 large eggplant
- Salt
- 1/4 cup vegetable oil, divided
- 1 small red onion, thinly sliced
- 1/2 pound (8 ounces) whole milk shredded mozzarella cheese
- 1/2 cup parmesan cheese, grated
- Fresh basil
Coconut Cream Cheese Pound Cake
By vealam
Preheat oven to 325°F. Coat a 10 cup bundt pan with nonstick spray OR coat with shortening and lightly dust with f...
- Glaze:
- 1 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups granulated sugar
- 6 eggs
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 cups all purpose flour
- 2 cups shredded flaked coconut
- 2 cups powdered sugar
- 2-3 tablespoons milk
Churro Milkshakes with Dulce de Leche.
By vealam
Churros: In a medium saucepan, combine beer, butter, brown sugar, and salt
- Churros:
- 2-4 homemade or store bought churros, plus more for dipping (so really, just make a whole batch!)
- 3 cups vanilla bean ice cream
- 1/3 cup coconut milk or regular milk
- 1 teaspoon vanilla extract
- 2 tablespoons coconut rum or tequila (optional)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 dulce de leche, warmed
- 1 cup mexican beer (I used Negra Modelo)
- 3 tablespoons unsalted butter
- 2 tablespoons packed brown sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 egg
- 1 teaspoon vanilla
- canola oil, for frying
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
Peanut Butter Layer Cake with Chocolate Frosting
By vealam
1. Make the Cake: Preheat oven to 350 degrees F
- For the Cake:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup creamy peanut butter
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 eggs
- 1 cup + 2 tablespoons buttermilk
- For the Frosting:
- 1 1/2 cups unsalted butter, at room temperature
- 1 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup whole milk
- 3/4 cup heavy cream
- 2/3 cup chocolate Ovaltine
- Honey roasted peanuts, chopped, to garnish
Chicken Spaghetti
By vealam
Cook 1 cut up fryer and pick out the meat to make two cups
- 2 cups Cooked Chicken
- 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
- 2 cans Cream Of Mushroom Soup
- 2 cups Grated Sharp Cheddar Cheese
- 1/4 cup Finely Diced Green Pepper
- 1/4 cup Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained
- 2 cups Reserved Chicken Broth From Pot
- 1 teaspoon Lawry's Seasoned Salt
- 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
- Salt And Pepper, to taste
- 1 cup Additional Grated Sharp Cheddar Cheese
Sesame Steak Salad
By vealam
Heat a heavy grill pan over high heat until very hot
- Ginger Tahini Vinaigrette:
- 2 teaspoons olive oil
- 1/2 pound top round steak
- kosher salt
- 1 cup fresh mint leaves
- 2 cups baby arugula leaves
- 2 cups fresh watercress leaves
- 1/2 cup blanched peas
- 2 green onions, thinly sliced, green and white parts
- 2 red fresno chilis, thinly sliced
- 1/2 cup toasted almonds, roughly chopped
- sesame seeds for garnish
- 2 tablespoons of fresh peeled ginger
- 2 tablespoons tahini
- 1 clove garlic
- 3 tablespoons sesame oil
- 2 tablespoons honey
- 1/3 cup rice vinegar
- kosher salt
Lemon Bars
By vealam
Heat oven to 350° F
- CRUST:
- nonstick cooking spray
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- FILLING:
- 3 large eggs
- 1 large egg yolk
- 2/3 cup granulated sugar
- 1/3 cup fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
- 1/8 teaspoon kosher salt
- confectioners’ sugar, for dusting
Dulce de Leche Lava Cakes
By vealam
. In a medium bowl, mix Doce de Leite and melted butter
- 1 2/3 cups Doce de Leite
- 1/2 cup melted butter
- 2 egg yolks
- 2 whole eggs
- 1/4 cup flour
- Additional butter and flour to line ramekins
Loaded Baked Potato Dip
By vealam
Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to m...
- 16 ounces sour cream
- 16 slices (12-ounce package) bacon, cooked and crumbled
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 1/3 cup thinly sliced scallions or chives
Roasted Tomato Soup Mac and Cheese with Sourdough Bread Bits
By vealam
Heat the butter in a large skillet over medium heat until completely melted
- 1/2 cup unsalted butter
- 1 sweet onion, cut into slices
- 3 garlic cloves
- 2 teaspoons peppercorns
- 1 bay leaf
- 1 teaspoons thyme
- 2 tablespoons tomato paste
- 3 medium tomatoes, about 1 and 1/4 lbs, diced, one of the diced tomatoes kept separate
- 1/4 cup cream
- 2/3 cup milk
- 2 tablespoons flour
- 1/2 lb gouda, grated
- 1/2 lb quality white cheddar, grated
- 17 ounces elbow macaroni, prepared according to manufacturer's directions
- 2 cups sourdough bread cut into 1-inch cubes
- 1 tablespoon sourdough bread crumbs
- 2 tablespoons finely grated Parmesan cheese
- 1/4 teaspoon black pepper