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Recipes
Tequila-Lime Mahimahi Tacos
By vealam
by Larraine Perri
- 4 tablespoons fresh lime juice, divided
- 3 tablespoons tequila
- 3 tablespoons roughly chopped fresh cilantro, divided
- 1 teaspoon finely chopped garlic
- 1 teaspoon ground cumin
- 1 lb mahimahi
- 3 tablespoons rice wine vinegar
- 1 teaspoon canola oil
- 2 3/4 teaspoons honey, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 cups thinly sliced red cabbage
- 3/4 cup reduced-fat sour cream
- 3 tablespoons 2 percent milk
- 1 1/2 teaspoons finely grated lime zest
- 8 corn tortillas (6 inches each)
- 1/2 firm-ripe avocado, thinly sliced
- 2 limes, quartered
Inside-Out Apple Pie à la Mode
By vealam
by Sara Forte
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped raw pecans
- 1/2 cup muscovado sugar
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 quart premium vanilla bean ice cream
- 3 tablespoons unsalted butter
- 4 large tart apples, peeled, cored, and sliced
- 1/4 cup muscovado sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Chopped toasted pecans or granola, for garnish (optional)
Green Goddess Roasted Chicken
By vealam
In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt a...
- 1 1/2 cups buttermilk or plain yogurt
- 1 cup packed basil leaves
- 1/4 cup packed chives
- 2 garlic cloves, peeled
- 2 anchovy fillets (optional)
- 1 scallion, white and green parts
- Finely grated zest and juice of 1 lime
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- 1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
- 1 to 2 tablespoons extra-virgin olive oil, for drizzling
Milano Cookies
By vealam
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup confectioners’ sugar, sifted
- 1/3 cup granulated sugar
- 1/2 cup whole milk, at room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups unbleached all-purpose flour, sifted
- 1 teaspoon kosher salt
- 1 1/2 cups hot fudge (recipe follows)
No Bake Lemon Cream Pie
By vealam
For the Crust: Heat the oven to 350 if you prefer to bake it
- Graham Cracker Crust:
- 1 Deep dish pie plate or 2 pie dishes
- 2 Cups Graham cracker crumbs
- 1/2 Cup Butter, melted
- Pinch of Salt
- 1/2 Cup Sugar
- Filling:
- 2 3.4 Ounce Boxes of Instant Lemon Pudding
- 2 Cups Whole Milk (may use low fat or skim)
- 8 Ounces Cream Cheese, softened
- 14 ounce can Sweetened Condensed Milk
- 4 1/2 Cups Cool Whip or Fresh Whipped Cream (don't forget the powdered sugar if you make it yourself)
- Garnish:
- 1 Pint Raspberries
- 1 Pint Strawberries, halved or sliced
Lemon Ricotta Pancakes with Blueberry Sauce
By vealam
FOR THE PANCAKES: Pre-heat oven to 200 degrees
- FOR THE PANCAKES:
- 1-1/4 cups flour
- 3 Tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1 large egg
- 2 large egg whites
- 1/2 cup lemon juice
- 2 teaspoons lemon zest
- 1 Tablespoon canola oil
- FOR THE BLUEBERRY SAUCE:
- 2 Tablespoons lemon juice
- 2 teaspoons cornstarch
- 2 -1/4 cups fresh or frozen blueberries
- 1/2 cup sugar
- 2 Tablespoons water
Maple-Apple Upside-Down Cake
By vealam
Preheat the oven to 350°
- 1 cup pure maple syrup
- 3 Granny Smith apples—peeled, cored and cut into eighths
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 3/4 cup buttermilk
- 1 tablespoon pure vanilla extract
- 1 1/2 sticks unsalted butter, softened
- 1 1/3 cups sugar
- Crème fraîche, for serving
Apple and Cinnamon Crumble
By vealam
Preheat oven to 350 degrees F
- 3 MacIntosh apples
- 2 tbs water
- 1/4 teas cinnamon
- 1/4 cup chopped walnuts
- 1/8 cup raisins
- 3/4 cup all-purpose flour
- 3-4 tbs butter
- 1/4 cup brown sugar
- 1/8 teas freshly grated nutmeg
Cherry Cheesecake Crumb Bars
By vealam
1. Preheat oven to 350°F
- For the Crust:
- 2 cups quick oats (not instant)
- 1-1/4 cups all-purpose flour
- 1/2 cup sliced almonds
- 1 teaspoon Spice Islands® Ground Cinnamon
- 1/2 cup Karo® Light Corn Syrup
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- For the Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 2/3 cup cherry preserves
Peanut Butter Cup Milkshake
By vealam
Place ice cream, milk, and peanut butter into a blender and blend on medium-high speed until thoroughly combined
- Optional Garnishes:
- 2 cups (about 4 scoops) packed chocolate ice cream
- 1/3 cup milk (I prefer whole milk)
- 2-3 tablespoons creamy peanut butter
- 1/4 cup mini Reese's Peanut Butter Cups
- 4-6 Reese's Butter Cup Oreos
- whipped cream
- mini Reese's Peanut Butter Cups