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Recipes
Junior’s Famous New York Style Cheesecake
By vealam
Grease a 9-inch spring form pan with butter and wrap the bottom of it in aluminum foil
- Crust:
- 1 + 1/2 cups graham cracker crumbs (plain or chocolate)
- 3 tablespoons sugar
- 1/3 cup butter or margarine, melted
- Cheesecake:
- 4 (8 ounce) packages full fat cream cheese, at room temperature
- 1 + 2/3 cups sugar, divided
- 1/4 cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 3/4 cup heavy or whipping cream
- Toppings:
- Salted Caramel (like J.M. Smuckers)
- Hot Fudge (like J.M. Smuckers)
- chopped walnuts or pecans
Big Easy Seafood Gumbo
By vealam
This traditional New Orleans stew is big on taste and easy on prep
- 1/4 cup canola oil
- 1/4 cup flour
- 3 cups red, orange and green bell pepper, chopped
- 1 Simply Organic gumbo-seasoning packet
- 1/4 teaspoon cayenne pepper (or more to your taste)
- 1 (14 ounce) can diced tomatoes
- 4 cups chicken broth
- 1 pound shrimp, peeled and divined
- 1 pound cooked blue crab meat
- 1 cup frozen chopped okra
- A good pinch of salt and pepper
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 3 cups cooked quinoa
- file powder, for garnish
Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus
By vealam
Preheat oven to 450 degrees F
- 8 ounces medium shell pasta
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup basil pesto
- 1/3 cup julienned sun dried tomatoes, drained
- 1/3 cup diced mozzarella cubes
- Fried egg, for serving
Black and Tan Stout Cake
By vealam
Preheat oven to 350. In the bowl of a stand mixer add the butter and sugar, beat until well combined, about 5 minut...
- Cake:
- 1/2 cup butter, softened
- 2 1/4 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup chocolate stout
- 1 tsp salt
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- Frosting:
- 1 cup heavy cream
- 3 (8 oz) packages cream cheese
- Pinch salt
- 1/3 cup pale ale or brown ale
- 2 tsp vanilla extract
- 1 lbs powdered sugar
- 1 (3.5 oz) bar dark chocolate, grated (optional)
Chicken Piccata
By vealam
Using a mallet, pound the chicken breasts until slightly flatten
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper
- 5 tablespoons olive oil
- 4 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons caper berries, rinsed and drained
- 1/2 cup dry white wine
- 1 cup chicken broth
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped parsley
- Cooked pasta
Drunken Monkey Cocktail
By vealam
Fill a cocktail shaker with ice and add the juice, coconut rum, spiced rum, and 4-5 shakes of bitters
- 6 ounces orange-pineapple juice blend
- 3 ounces coconut rum
- 1 ounce spiced rum
- 4-5 dashed bitters
- Fresh ground nutmeg
- Maraschino cherries in juices
- Lime slices
- Fresh pineapple wedges
Sugar and Spice Candied Nuts
By vealam
1. Preheat oven to 300 degrees F
- 1/3 cup dark brown sugar
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Heaping pinch of cayenne pepper
- 1 egg white, at room temperature
- 1 tablespoon water
- 1 pound walnut or pecan halves or cashews (or a combination)
Antipasti Chopped Salad
By vealam
In a small bowl, whisk the olive oil, vinegar and garlic
- 1/3 cup olive oil
- 3 Tbsp. red wine vinegar
- 2 cloves garlic, minced
- 1 head romaine, chopped or torn in small pieces
- 1/2 head radicchio, chopped
- 1 can (15.5 oz.) Bush's garbanzo beans, rinsed and drained
- 1/2 cup red onion, finely chopped
- 6 ounces provolone, diced
- 1/2 cup spicy sweet peppers, chopped (I used DeLallo)
- 4 ounces sliced salami, cut into strips
- Salt and pepper
Salted Caramel Macaroons
By vealam
Preheat oven to 350F with a rack in the center of the oven
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 14oz. bag sweetened shredded coconut
- 2 large egg whites
- 1/2 teaspoon sea salt
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter
Vegan Peaches and Cream Ice Pops
By vealam
Place your ice pop molds 2 hours prior to filling them
- 32 ounces Original Almond Breeze Almondmilk
- 1/2 cup maple syrup
- 2 tablespoons raw honey
- 1/2 teaspoon vanilla bean paste
- 1/8 teaspoon kosher salt
- 2 yellow peaches, pit removed and cut into 1/2 inch pieces