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Recipes
Cinnamon Roll Bread
By vealam
Pre-heat our oven to 350 degrees and prepare a bread pan (about 9×5 inches) by spraying it with non-stick cooking ...
- BREAD INGREDIENTS:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 egg – room temperature, lightly beaten
- 1 cup milk
- 2 teaspoons vanilla extract 1/3 cup plain greek yogurt or sour cream
- SWIRL INGREDIENTS
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
- 2 tablespoons water
- GLAZE INGREDIENTS
- 1/2 cup powdered sugar
- 1 tablespoon milk
Pimiento Cheeseburgers
By vealam
by Fred Thompson
- PIMENTO CHEESE:
- 1 small white onion, grated
- 8 ounces sharp Cheddar cheese, grated
- 4 ounces mild Cheddar cheese, grated
- 1/2 cup good-quality mayonnaise (I prefer Duke's)
- One 2-ounce jar diced pimientos, drained
- Freshly ground black pepper
- BURGERS:
- 2 pounds 80% lean ground chuck, or 1 1/2 pounds 80% lean ground chuck plus 8 ounces 90% lean ground sirloin
- Kosher salt
- 6 hamburger buns, preferably onion flavored
- Pickled jalapeño chile slices
Italian Chicken Casserole
By vealam
Cook linguine according to package directions
- 1 lb cooked and cubed chicken breasts (or use a rotisserie)
- 1 box (16oz) linguine noodles
- 2 Tbsp olive oil
- 4 cloves garlic, pressed
- 1/2 cup sun dried tomatoes, chopped
- 2 Tbsp cornstarch
- 1 cup chicken broth
- 2 cup heavy cream
- 1 cup milk
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 5oz pkg fresh spinach
- 1/2 cup parmesan cheese, grated
- 2 cup shredded mozzarella cheese, divided
Beet Salad with Fresh Herbs
By vealam
Preheat oven to 400 degrees F
- 4-6 medium sized beets
- Finely grated zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint
- 1/2 teaspoon ground coriander
- Salt & pepper to taste
- 6 tablespoons extra virgin olive oil
- 1/4 cup black olives, pitted
- 4 handfuls salad greens (spinach, romaine, leaf lettuce or arugula)
Brown Butter Caramelized Apple Crisp Bars w/ Pecan Streusel + Mascarpone Maple Glaze
By vealam
Preheat the oven to 350 degrees F
- Bars:
- 2 sticks unsalted butter, divided
- 4-5 honeycrisp or granny smith apples, chopped
- 1/3 cup + 2 tablespoons light brown sugar, divided
- 3 cup old fashioned oats
- 1 1/4 cup white whole wheat flour or whole wheat pastry flour
- 1 1/2 teaspoons cinnamon, divided
- 1/2 teaspoon baking soda
- 3/4 cup pecans
- 1/3 cup unsweetened shredded coconut (optional)
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- Glaze:
- 3 tablespoons mascarpone or cream cheese, softened
- 3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
Juicy Roast Turkey Breast
By vealam
Preheat oven to 400 degrees F
- 1 bone-in turkey breast half, about 2
- 1/2 pounds, with skin on
- 1-2 tablespoons butter
- 1/2 lemon
- 1/2 head of garlic, crushed with paper on
- 1 cup white wine
- 4-6 sprigs of fresh thyme
- kosher salt and pepper
Homemade Cream Cheese Danishes « Go Bold with Butter
By vealam
Preheat oven to 400 degrees F
- For the icing:
- 1 sheet all-butter puff pastry, thawed
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse salt
- Zest of 1 lemon
- 1 large egg + 1 teaspoon water, for egg wash
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk
Corned Beef, Cabbage and Red Potato Hash
By vealam
Melt 1/2 of the grease (or butter) in a large skillet over medium high heat
- 1 tablespoon bacon grease or butter, divided
- 3 medium red potatoes, diced very small, about 1/4" in size
- 1/2 small yellow onion, about 1/2 cup
- 1 cup cooked corned beef, roughly chopped
- 1 small head of napa or savoy cabbage, thinly sliced into strips, about 3 cups
- 1 1/2 teaspoons kosher salt, divided
- 1/2 - 1 teaspoon freshly ground black pepper
Salted Peanut Butter Cookies
By vealam
Preheat the oven to 350°F
- Yield 26 to 28 cookies with a 1 2/3 tablespoon or #40 scoop. (I halved the recipe and regret it so much.)
- 1 3/4 cups (335 grams) packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1 3/4 cups (450 grams) smooth peanut butter (see note at end)
- Coarse-grained sea salt, to finish
The BEST Pasta Salad
By vealam
Cook pasta in salted boiling water until al dente
- 1 lb gluten-free pasta (or regular if dish does not need to be GF,) any shape
- 3 Roma tomatoes, seeded then chopped
- 1 cucumber, peeled, seeded then chopped
- 6 oz pepperoni, chopped
- 2.25oz can sliced olives, drained
- 1 recipe Salad Supreme Seasoning, recipe link below (or 1/2 - 3/4 bottle McCormick Salad Supreme Seasoning if dish does not need to be GF.)
- 1 recipe Italian Salad Dressing, recipe link below (or 1 bottle Kraft Zesty Italian if dish does not need to be GF.)