Vealam's profile page
Recipes
Cheesy Broccoli Chicken and Rice Casserole
By vealam
Heat the oven to 350 degrees
- Topping:
- 1 Cup Uncooked Rice
- 1 1/2 Cup Carrots, sliced and steamed
- 1 Cup Broccoli, chopped, and steamed
- 2 1/2 Cups Imagine Creamy Potato Leek Soup
- 1 Large chicken breast, cooked and chopped
- 1 Teaspoon Poultry Seasoning
- 9 slices colby jack cheese
- 1 1/2 Cups Corn Flakes, crushed
- 1 Tablespoon Butter, melted
Teriyaki Chicken Wings with Sriracha Cream Drizzle
By vealam
To make the Sriracha cream: Whisk together the mayonnaise and Sriracha
- Teriyaki Sauce:
- 2 lbs. chicken wings, split and wing-tip trimmed
- (can be made ahead and refrigerated)
- 1 1/2 tsp. cornstarch
- 2 Tbsp. soy sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. honey
- 1/2 cup water
- 1/4 tsp. ground ginger
- 1/8 tsp. garlic powder
- 2 tsp. cornstarch mixed with 1 Tbsp. water
- Sriracha Cream:
- (can be made ahead and refrigerated)
- 1/4 cup mayonnaise
- 1 + Tbsp. Sriracha
- Freshly ground pepper
- For garnish:
- Sesame seeds
- Green onion, sliced
Korean Flank Steak Tacos with Asian Pear Slaw
By vealam
To marinate the steak, whisk all the marinade ingredients together and blend well
- For the steak:
- One 2 lb flank steak, trimmed of excess fat
- 1/3 cup chopped fresh cilantro
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 2 cloves crushed garlic
- 1 heaping teaspoon garlic chili paste
- 1/2 teaspoon ground coriander
- juice of 1/2 lime
- For the slaw:
- 1/2 head green cabbage, sliced thinly (about 3 cups)
- 1 Asian pear, cut into small matchstick like strips
- juice of 1/2 lime
- 2 tablespoons seasoned rice vinegar
- pinch of kosher salt
- 2 tablespoons chopped fresh cilantro
- For the tacos:
- corn tortillas
- oil for frying (optional)
- extra lime for serving
Chocolate Peanut Butter No Bake Dessert
By vealam
Crush 16 cookies; toss with the butter
- 20 Oreo cookies, divided
- 2 tablespoons butter, softened
- 1 package (8 oz.) cream cheese, softened
- 1/2 cup peanut butter
- 1-1/2 cups confectioners' sugar, divided
- 1 carton (16 ounces) frozen whipped topping, thawed, divided
- 15-20 miniature peanut butter cups, chopped
- 1 cup cold milk
- 1 package (3.9 ounces) instant chocolate pudding mix
Mongolian Beef
By vealam
Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat
- Vegetable oil
- 1/2 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 2/3 cup dark brown sugar
- 1 (1-pound) flank steak
- 1/4 cup cornstarch
- 3 scallions (green parts only), sliced into 1-inch pieces
Real St. Louis Gooey Butter Cake
By vealam
Make the dough. Heat 1/4 cup milk until barely lukewarm, about 100 degrees
- For the sweet dough:
- 1/4 cup whole milk
- 2 teaspoons active dry yeast
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus more for pan
- 3 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1 egg
- 1 3/4 cups all-purpose flour
- For the filling:
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1/4 cup light corn syrup
- 1 1/2 teaspoons vanilla extract
- 2 eggs, at room temperature
- 1/4 cup whole milk, at room temperature
- 1 cup cake flour
- Powdered sugar, for dusting
Pasta Carbonara
By vealam
Begin by boiling water and cook pasta according to the instructions on the package
- 1/2 lb Pasta
- 2 Eggs, beaten
- 2 Tbsp Heavy Cream
- 1 Tsp Olive Oil
- 3 slices of bacon, diced
- 1/2 cup Onion, diced
- 2 Garlic Cloves, minced
- Salt & Pepper to taste
- Grated Parmesan Cheese for Topping
Retro Strawberries-and-Cream Pretzel Tart
By vealam
by Andrea Slonecker
- 4 cups/140 g store-bought tiny pretzel twists
- 1/2 cup plus 3 tbsp/155 g unsalted butter, melted
- 1/2 cup/50 g firmly packed light brown sugar
- 1 1/2 cups/360 ml cold heavy (whipping) cream
- 1/2 cup plus 2 tbsp/125 g granulated sugar
- 2 tsp pure vanilla extract
- One 8-oz/225-g package cream cheese
- 3/4 cup/180 ml water
- One 3-oz/85-g package strawberry gelatin
- 2 About 2 quarts/910 g large fresh strawberries, tops trimmed
Seared Scallops with Fettuccine + Kale
By vealam
1. Slice the kale leaves thinly and set aside
- 1 bunch of kale, washed and stems removed
- 1 pound whole wheat fettuccine or linguini
- 1 pound sea scallops, rinsed
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 4 garlic cloves, coarsely chopped
- 2 tablespoons flat leaf parsley, chopped
- Zest of 1/2 a lemon
- Red pepper flakes, to taste
- Kosher salt
- Freshly ground black pepper
- Freshly grated Parmesan cheese
Chicken Tortilla Soup
By vealam
COOK'S NOTE: Canned or frozen green chile can be swapped for the fresh poblano pepper, if it is unavailable
- 1 lb chicken breast, diced into 3/4" pieces
- 2 tablespoons coconut oil or light flavored olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 medium yellow onion, chopped, about 1/2 cup
- 3 garlic cloves, minced
- 1 large poblano pepper, diced small, about 1/3 cup
- 1 (14 ounce) can fire roasted tomatoes
- 1 1/2 cups cooked white or black beans, or (1) 14 ounce can, drained and rinsed
- 4 cups chicken broth, or (2) 15 ounce cans
- 1 tablespoon fresh lime juice, about half a lime's worth
- additional salt and pepper, to taste
- Toppings: tortilla chips, shredded cheese, diced avocado, lime wedges