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Recipes
Classic Barbecue Pork Ribs with Smoky Bacon Barbecue Sauce
By vealam
by Bruce Aidells
- FOR THE RIBS:
- 5 5 5 cloves garlic, minced
- 1 1 1 tablespoon plus 1 teaspoon kosher salt, preferably Diamond Crystal
- 1 1 1 tablespoon packed dark brown sugar
- 1 1 1 tablespoon smoked paprika, preferably Pimentón de la Vera*
- 2 2 2 teaspoons ancho or New Mexican chile powder
- 2 2 2 teaspoons freshly ground black pepper
- 2 2 2 teaspoons chopped fresh sage leaves
- 1 1 1 teaspoon chopped fresh thyme leaves
- 1 1 1 teaspoon dry mustard, preferably Colman's
- 1/2 1/2 1/2 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon ground coriander
- 1/2 1/2 1/2 teaspoon ground ginger
- 1/2 1/2 1/2 teaspoon cayenne pepper (optional)
- 2 2 7 2 8 Louis–style pork spareribs (about 7 pounds total) or 2 slabs pork spareribs (about 8 pounds total)
- FOR THE BARBECUE SAUCE:
- 6 6 6 ounces bacon, diced
- 2 2 2 medium onions, finely chopped
- 5 5 5 cloves garlic, minced
- 2 2 2 teaspoons chopped fresh sage leaves
- 1 1 1 teaspoon chopped fresh thyme leaves
- 2 2 2 tablespoons smoked paprika, preferably Pimentón de la Vera*
- 1 1 1 tablespoon ancho or New Mexican chile powder
- 1 1 1 teaspoon ground cumin
- 1 1 1 teaspoon freshly ground black pepper
- 1/2 1/2 1/2 teaspoon ground ginger
- 1 1 1 cup brewed coffee
- 2 2 2 tablespoons packed dark brown sugar
- 2 2 2 tablespoons yellow mustard
- 1 1 1 tablespoon Worcestershire sauce
- 2 2 to tablespoons cider vinegar, plus more to taste
- 1 1 1 cup ketchup
- to dashes hot sauce, such as Tabasco, plus more to taste
- 3 3 2 fresh or 2 dried bay leaves
- Kosher salt
- Equipment: Large, rimmed baking sheet; flat metal cooling rack
Pistachio Pudding Cupcakes
By vealam
CUPCAKES: Heat oven to 325 degrees F
- CUPCAKES:
- 1 1/2 cups unbleached, all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3.4 ounce box of instant pistachio pudding
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon vegetable oil
- 2 large eggs
- 1 egg white
- 1/2 cup whole milk
- VANILLA BUTTERCREAM:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (1 stick) salted butter, softened
- 1 cup vegetable shortening
- 2 pounds (1 bag) powdered sugar
- 3 Tablespoons clear vanilla extract
- 3-4 Tablespoons whole milk, cold
Peanut Butter Pupcakes
By vealam
Treat your pup with these dog-friendly cupcakes filled with pumpkin, applesauce and carrots topped with a peanut bu
- For the frosting:
- 1 cup whole wheat flour
- 1/4 cup old fashioned oats
- 2 teaspoons baking powder
- 1/2 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 2 carrots, peeled and shredded
- 2 large eggs
- 4 ounces cream cheese, at room temperature
- 1/4 cup creamy peanut butter
- 6 Milk-Bone biscuits, small
French Toast Muffins
By vealam
1. Heat oven to 375°F 2
- French Toast Topping
- 3 tablespoons milk
- 1 egg, slightly beaten
- 6 slices cinnamon bread, crusts trimmed, cut into 1/2-inch cubes
- 1 cup milk
- 1/2 cup butter, melted
- 1 egg, slightly beaten
- 1 teaspoon maple extract
- 2 cups flour
- 3/4 cup firmly packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup maple syrup
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
Ricotta Orange Pound Cake with Strawberries
By vealam
Preheat the oven to 350 degrees F
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
- 1 1/2 cups whole milk ricotta cheese
- 1 1/2 cups sugar, plus 1 tablespoon
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 orange, zested
- 2 tablespoons Amaretto
- Powdered sugar, for dusting
- 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes
Dulce de Leche Cheesecake Bars
By vealam
Recipes & Menus | Recipes Dulce de Leche Cheesecake Bars Dulce de leche, a rich caramel sauce popular in Latin co...
- CRUST:
- Nonstick vegetable oil spray
- 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted
- FILLING:
- 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
- 1 cup sugar
- 3 large eggs
- 1/2 cup purchased dulce de leche
- 2 teaspoons vanilla extract
- GLAZE:
- 2/3 cup purchased dulce de leche
- 3 tablespoons (or more) heavy whipping cream
- Fleur de sel
Cucumber Ginger Fizz
By vealam
In a tall glass, squeeze a wedge of lime, and then muddle with a few slices of cucumber
- Cucumber infused vodka — I’m a fan of the Square brand
- Ginger Ale
- Fresh limes
- Cucumber
Cranberry Chocolate Cream Tart
By vealam
Here’s a dessert recipe to take you through the entire holiday season, from Thanksgiving to Valentine’s Day
- For the topping:
- 1 teaspoon unflavored gelatin
- 1 12-ounce bag fresh or frozen cranberries
- 3/4 cup sugar
- For the crust:
- 30 chocolate wafer cookies
- 1/4 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons butter, melted
- For the filling:
- 1 pound Mascarpone Cheese
- 1 cup powdered sugar
- 1/3 cup cocoa powder
- 1 tablespoon heavy cream
Perfect Vanilla Cupcakes
By vealam
Preheat oven to 350F. Line two muffin tins with cupcake liners
- For the frosting:
- 2 1/2 cups flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 stick of butter, at room temperature
- 1 3/4 cups sugar
- 2 large eggs, at room temperature
- 2 1/2 tsp. vanilla
- 1 1/4 cups whole milk, at room temperature
- 2 sticks of unsalted butter, soft
- 4 oz of cream cheese
- 3-5 cups of powdered sugar
- 2 teaspoons vanilla extract
Slow Cooker Honey Garlic Chicken
By vealam
Arrange the chicken breasts in the slow cooker so that they are not overlapping
- 3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
- 1/2 cup honey
- 1/2 cup low sodium soy sauce
- 1/4 cup blackberry jam
- 1/4 cup hoisin sauce
- 2 Tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup diced onion
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 Tablespoon cornstarch
- Sliced scallions, for garnish
- Sesame seeds, for garnish