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Recipes
Apricot-Coconut Cake
By vealam
1. Heat oven to 350° F. Toast the coconut on a baking sheet, tossing occasionally, until golden, 10 to 12 minutes
- 1 cup shredded sweetened coconut
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups apricot preserves
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup sour cream
- 2 tablespoons confectioners' sugar
Cucumber Honeydew Margarita Popsicles
By vealam
1. Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed
- Mint Syrup:
- 1 cup honeydew juice (approximately a whole melon weighing 1lb)
- 1/3 cup cucumber juice (approximately half a cucumber weighing 5oz.)
- 1/2 cup tequila
- 1 tablespoon triple sec
- 1 tablespoon fresh lime juice
- 1 tablespoon mint simple syrup (recipe follows)
- 3 large mint sprigs
- (You will have more syrup than you need. Save for other cocktail uses.)
- 1/2 cup water
- 1/2 cups sugar
- 1 cup mint leaves, loosely packed
Chicken and Avocado Soup with Fried Tortillas
By vealam
In a large pot, heat 2 tablespoons of the oil over moderately high heat
- 3 1/2 tablespoons cooking oil
- 4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
- 1 clove garlic
- 1 jalapeño chile, seeds and ribs removed
- 2 ripe avocados, preferably Haas, skin and pit removed
- 1 tablespoon lime juice
- 1/4 teaspoon Tabasco sauce, plus more to taste
- 3 1/2 cups water
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 onion, chopped
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips
Homemade Balsamic Vinaigrette
By vealam
In a large bowl, whisk together balsamic vinegar, olive oil, garlic, parsley, sugar, basil and oregano
- 1 1/2 cups balsamic vinegar
- 1 cup olive oil
- 2 tablespoons pressed garlic
- 2 tablespoons dried parsley flakes
- 1 tablespoon sugar, or more, to taste
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
Cheddar, Bacon, and Chive Biscuits
By vealam
Preheat oven to 400 degrees F
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter, cold and cubed
- 3/4 cup (175 ml) buttermilk, cold
- 3 slices cooked bacon, diced
- 1 cup (113 grams) shredded cheddar cheese
- 1/4 cup (10 grams) chopped fresh chives
Slow Cooker Barbacoa Recipe
By vealam
Soak the dried chiles in 2 cups of boiling water
- 4 pound beef chuck roast
- 4 dried "New Mexico" chiles (Anaheim)
- 3-5 chipotle chiles, canned in adobo sauce
- 1 sweet onion, peeled and quartered
- 7 garlic cloves peeled
- 5 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 4 teaspoons dried oregano
- 2 teaspoon ground allspice (or cloves)
- 1 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- 48 corn tortillas
- Garnishes: lime wedges, chopped cilantro, diced red onion
Salted Caramel Banana Bread
By vealam
Recipe by Baked Bree
- 2 whole eggs
- 1 1/2 cups sugar
- 1/2 cup oil
- 1/3 cup buttermilk
- 1 teaspoon vanilla
- 1 3/4 cups Gold Medal flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ripe bananas
- 20 unwrapped caramels
- 2 tablespoons milk
- 1 teaspoon sea salt
Lobster Fra Diavolo
By vealam
Place the live lobsters in the freezer for about 30 minutes
- 2 - 1 lb. live lobsters
- 8 Tb. butter, softened and divided
- 4 cloves minced garlic, divided
- 1 Tb. olive oil
- 1/2 fennel bulb, cored and sliced thin
- 2 shallots, peeled and sliced thin
- 2 Tb. chopped parsley
- 1/4 cup cognac
- 1/2 cup clam juice
- 28 oz. can DeLallo crushed tomatoes
- 1 Tb. DeLallo tomato paste
- 1/2 - 1 tsp. crushed red pepper
- 3 Tb. heavy cream
- 7 oz. DeLallo Fettuccine
- Salt and pepper
Pulled Pork Grilled Cheese
By vealam
Preheat your slow cooker (4 hours at high heat; 8 hours at low heat)
- FOR THE PORK:
- 6 pounds pork shoulder roast
- 1 tablespoon chili powder
- 2 tablespoons brown sugar
- 1 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 2 red onions, sliced
- 2 cups chicken broth
- 16 ounces BBQ sauce
- FOR THE SLAW:
- 1/2 head green cabbage
- 1/2 head purple cabbage
- 3 large carrots, julienned
- 1 green bell pepper, diced
- 1 yellow onion, sliced thin
- 3/4 cup mayonnaise
- 1/4 cup dijon mustard
- 2 tablespoons sour cream
- 1 tablespoon granulated sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon hot sauce
- 1/4 cup fresh cilantro, chopped
- FOR THE SANDWICHES:
- 20 slices of bread (we used potato)
- 3 tablespoons unsalted butter, softened to room temperature
- 10 slices muenster cheese
Samoa Mini Doughnuts
By vealam
Doughnuts: Pre-heat oven to 325 F if using doughnut pan (or heat mini-doughnut maker!) Combine and sift dry ingredi...
- Doughnuts:
- 1 cup flour, all-purpose
- 6 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cinnamon nutmeg
- 6 tablespoons milk
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 egg
- Caramel Coconut Glaze:
- 7-10 ounces coconut, flake-style (I used sweetened)
- 1/2 cup sugar, white granulated
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- 1/4 cup butter
- chocolate Base & Glaze:
- 1 cup chocolate chips (type by personal choice, semi-sweet or milk)