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Recipes
Beef Stroganoff over Buttered Noodles
By vealam
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf
- 3 cups beef stock
- 1 carrot, chopped
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 pounds chuck roast, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 tablespoons cognac
- 5 tablespoons unsalted butter
- 1 pound mushrooms, sliced
- 3 cloves garlic, chopped
- 2 tablespoons sour cream, plus more for garnish
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley leaves, plus more for garnish
- 1 (1-pound) package wide egg noodles
Baklava Cheesecake
By vealam
Make the honey drenching syrup first
- CINNAMON-HONEY DRENCHING SYRUP
- 1 cup granulated sugar (8 oz)
- 1 1/3 cups water (10.7 oz)
- 1 cup honey (250 ml)
- 1/2 teaspoon ground cinnamon
- CHEESECAKE
- 6 oz. walnuts
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 1/2 packages (20 oz.) cream cheese, at room temperature
- 2 5.3 oz. containers (or 300g total) Greek yogurt, honey flavor (or plain)
- 3/4 cup granulated sugar (6 oz.)
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup butter, melted (4 oz.)
- 12-14 sheets filo pastry
Butternut Squash Soup
By vealam
1. Preheat oven to 425 degrees
- 1 large butternut squash, or 2 small (about 4 lbs total), peeled, seeded and cubed
- 3 tablespoons olive oil, divided
- kosher salt
- black pepper
- 1 tablespoon butter
- 2 apples, peeled and sliced (I used Gala)
- 1 inch piece of fresh ginger, peeled and grated or minced (about 1 1/2 tablespoons)
- 1 medium onion, chopped
- 1/4 teaspoon cinnamon
- 1/2 teaspoon allspice
- pinch of ground cardamom (optional)
- 3 cups of stock (chicken, turkey or vegetable)
No-Bake Chocolate Peanut Butter Coconut Bites
By vealam
Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat
- 1 cup peanut butter
- 1/2 cup honey
- 1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
- 2 cups rolled oats (not instant oats)
- 1 cup coconut
- 1/2 cup chopped pecans
- 1 1/4 cups dark or semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Optional: toasted coconut for topping
Classic Peanut Butter Cookies
By vealam
Remember the classic peanut butter cookie and that crisscross topping you made with a fork? Well we're bringing it
- 1/2 Cup Butter, softened
- 3/4 Cup Brown Sugar
- 1/4 Cup White Sugar
- 1 Cup Peanut Butter
- 1 Large Egg
- 3/4 Teaspoon Vanilla
- 1 Tablespoon Milk
- 1 3/4 Cups All Purpose Flour, make sure you measure in this way
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Cup Sugar for rolling
Hazelnut and Salted Caramel Ice Cream
By vealam
Over medium heat, add the half and half to a medium saucepan and heat until hot, but not boiling
- 2 1/2 cups Real® half and half
- 8 egg yolks
- 1 cup granulated sugar
- 2 1/2 cups Real® whipping cream
- 3 teaspoons vanilla
- pinch of kosher salt
- 8 ounces toasted hazelnuts, chopped
- 8 ounces salted caramel, I used this brand
The Son's Chicken Pot Pie
By vealam
Preheat the oven to 400 degrees F
- 1 1/4 pounds boneless chicken breasts, cut into 1-inch cubes
- Sea salt and black pepper
- 3 tablespoons olive oil, plus more for brushing
- 1 tablespoon unsalted butter
- Pinch fresh grated nutmeg
- 3 stalks celery, chopped
- 2 medium carrots, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 small onion, chopped
- 6 ounces green beans, snipped and cut into 1/2-inch pieces (about 1 cup)
- 6 white mushrooms, thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 3 cups low-fat milk
- 1 cup frozen green peas, thawed
- 4 sheets frozen phyllo dough, thawed
- Special equipment: Four 2-cup individual baking dishes
Blueberry Lemon Glazed Baked Donuts
By vealam
Preheat the oven to 350° F
- For the donuts:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup canola oil
- 1 large egg
- 1/2 cup plus 1 tablespoon buttermilk
- 1/2 teaspoon vanilla
- 1/2 cup fresh blueberries
- For the glaze:
- 1/2 cup fresh blueberries
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 1/2 - 2 cups powdered sugar
- sprinkles, if using
Bahamian Blaster Party Punch
By vealam
Pour all ingredients into a large 2 gallon jug, or beverage dispenser, and refrigerate until ready to serve
- 1.8 quarts pineapple-orange juice (7 1/2 cups)
- 1.8 quarts pink grapefruit juice (7 1/2 cups)
- 3 cups gold rum
- 3 cups coconut rum
- 3 cups mango rum
- 3 cups passion fruit rum
- 2 cups pineapple rum
- 1 cup banana rum (or banana liqueur)
- 3/4 cup grenadine
Cherry Berry Buttermilk Crumb Cake
By vealam
Preheat the oven to 325 degrees F
- crumb:
- 1/3 cup sugar
- 1/3 cup loosely packed brown sugar
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 1 3/4 cups all-purpose flour
- cake:
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1 large egg + 1 large egg yolk, lightly beaten
- 1 1/2 cups bing cherries, pitted and halved
- 1/2 cup fresh blueberries
- 1/2 cup fresh chopped strawberries
- 2 tablespoons all-purpose flour