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Recipes
Olive Garden Salad Dressing Copycat Recipe
By vealam
Combine all the ingredients in a mason jar and screw on the lid
- 1/2 cup olive oil
- 1/4 cup mayonnaise
- 1/4 cup white wine vinegar
- 1 tablespoon honey
- 1 teaspoon dried Italian spice mix
- 1 tablespoon grated parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Vanilla-Cardamom Pear Hand Pies
By vealam
Add the pears, sugar, lemon juice, salt, and cardamom to a medium saucepan over medium-high heat; cook until the su...
- FILLING:
- 1 lb (450 g) pears (about 4 small-medium), washed, cored, and chopped small
- 1/2 cup (100 g) sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon vanilla bean paste
- CRUST:
- 1 1/4 cups (160 g) whole wheat pastry flour or all-purpose flour
- 1/4 + 1/8 teaspoon fine salt
- 1/2 cup (115 g) unsalted butter
- 2-3 tablespoons cold water
- OTHER:
- 1 egg beaten with 1 tablespoon cold water, for eggwash
- 1 1/2 teaspoons sugar, for sanding the pastry tops
Knob Creek Bourbon Salted Caramel Apple Pie
By vealam
APPLE FILLING: Combine all ingredients in a large mixing bowl
- APPLE FILLING:
- 8 cups Granny Smith apples (peeled and thinly sliced)
- 1/2 cup sugar
- 1 tsp. lemon zest
- 1 tbsp. lemon juice
- 1 tbsp. thyme leaves (roughly chopped)
- 3/4 tsp. cinnamon
- 1/4 tsp. freshly ground nutmeg
- 2 tbsp. bourbon (recipe recommends Knob Creek bourbon)
- 3 tbsp. flour
- 1 egg
- 1 tbsp. heavy cream
- CRUST:
- 2 cups flour
- 1 tsp. salt
- 8 tbsp. lard (cubed and chilled)
- 8 tbsp. salted butter (cubed and chilled)
- 1/2 cup ice water
- KNOB CREEK BOURBON SALTED CARAMEL:
- 1 cup sugar
- 1/4 cup bourbon (recipe recommends Knob Creek bourbon)
- 1/4 cup heavy cream
- 3 tbsp. salted butter
- Pinch of salt
Lemon Poppyseed Bread with Cranberries
By vealam
Preheat the oven to 350 degrees F
- 1/2 cup cranberries
- 1 box Fleishmann's® Simply Homemade® Lemon Poppyseed Muffin and Bread Mix
- 2/3 cup plain or vanilla Greek yogurt
- 2 eggs
- 1/3 cup canola or vegetable oil
- 1/3 cup water
- 1 cup powdered sugar
- 1/2 lemon, juiced
S'mores Bars
By vealam
1. Preheat oven to 325 degrees F
- For the Graham Base:
- 3 cups graham cracker crumbs (from 18 whole graham crackers)
- 1/2 cup (99 grams) light brown sugar
- 1/4 teaspoon salt
- 14 tablespoons (198 grams) unsalted butter, melted
- For the Chocolate Layer:
- 12 ounces milk chocolate, finely chopped
- 1 (14-ounce) can sweetened condensed milk
- For the Marshmallow Layer:
- 36 full-size marshmallows (about one 10-ounce bag)
Sun-Dried Tomato Spread
By vealam
Whir all ingredients together with an immersion blender, food processor, or blender until it's a "smoothly chunky" ...
- 1 6-oz. can tomato paste
- 1 8.5-oz. jar sun-dried tomatoes with Italian herbs packed in oil, drained
- 1 T. brown sugar
- 1 tsp. dried basil
- 1 tsp. garlic powder
- 1/2 tsp. kosher salt
Carbonara Pasta With Charred Brussels Sprouts
By vealam
Bring a medium sauce pan of water to a boil and season generously with kosher salt
- 10 ounces DeLallo whole wheat orecchiette
- 2 tablespoons DeLallo extra virgin olive oil
- 8 ounces brussels sprouts, trimmed and leaves separated
- 3 ounces pancetta, chopped
- 8 ounces shiitake mushrooms, trimmed and sliced
- Kosher salt and freshly ground black pepper
- 4 tablespoons butter, cut into pieces
- 1/2 cup grated parmesan cheese
- 2 large egg yolks, beaten
Roasted Tomato Salsa
By vealam
1. Preheat oven to 375˚F
- 12 roma tomatoes, halved lengthwise
- 3 yellow onions, quartered and divided
- 3 jalapeno peppers, halved lengthwise, seeded and divided
- 1 head garlic, halved crosswise
- 2 tablespoons extra virgin olive oil
- 1 bunch cilantro
- 11/2 tablespoons cumin
- juice of 2 limes
- salt and pepper to taste
Triple Banana Double Caramel Mini Cupcakes
By vealam
Makes 3 dozen mini cupcakes ; you will need way less that the recipe makes, so just refrigerate the leftovers and ...
- For the cupcakes:
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups banana puree (about 3 large bananas)
- 1/2 cup sour cream
- 2 tbsp dark rum
- 1 1/2 tsp pure vanilla extract
- 1 stick (4 oz; 113g) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- For the banana-caramel filling: use this recipe; you will need way less that the recipe makes, so just refrigerate the leftovers and use it as an ice cream topping later
- For the caramel frosting:
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 1/2 sticks (6 oz; 170g) unsalted butter at room temperature
- 1/4 cup sour cream
- 1 tbsp dark rum
- 2 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1 lb cream cheese at room temperature
- Banana chips for garnish
Strawberry Cheesecake Easy Ice Cream
By vealam
Use a hand mixer to beat together the sweetened condensed milk, cool whip, cream cheese, 1/4 cup butter, lemon ...
- 1 - 14.5 oz can sweetened condensed milk
- 1 - 8 oz. tub Cool Whip
- 1 - 8 oz brick of cream cheese, softened
- 1/4 cup butter, softened
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 15 Golden Oreos (approximately half of a package)
- 1/4 cup butter, softened
- 1 - 21 oz can Lucky Leaf Strawberry Pie filling