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Recipes
Slow Cooker Cashew Chicken
By vealam
Combine cornstarch and pepper in resealable food storage bag
- 2 lbs boneless skinless chicken breasts (About 4 pieces)
- 3 Tablespoons Cornstach
- 1/2 tsp black pepper
- 1 Tbsp canola oil
- 1/2 cup soy sauce
- 4 Tbsp rice wine vinegar
- 4 Tablespoons ketchup
- 2 Tablespoons sweet chili sauce
- 2 Tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1/4 tsp red pepper flakes
- 1 cup cashews
Caramel Apple Crisp with Easy Caramel Sauce
By vealam
For the Easy Caramel Sauce: Combine all ingredients except vanilla in a small, heavy-bottomed saucepan over medium-...
- For the Easy Caramel Sauce (makes 1 cup):
- 4 Granny Smith apples, peeled then thinly sliced
- 4 teaspoons + 1/4 cup gluten-free flour baking blend, divided
- 1 teaspoon cinnamon
- 3/4 cup certified gluten-free old fashioned oats
- 1/3 cup brown sugar
- 1/2 cup chopped Fisher Nuts Pecans
- dash of salt
- 6 Tablespoons butter, cut into pats
- 1 cup brown sugar
- 1/2 cup half and half
- 4 Tablespoons butter
- dash of salt
- 1 Tablespoon vanilla
Banana Dulce de Leche Pie
By vealam
Preheat oven to 350°F. In the bowl of a food processor pulse graham crackers and sugar until finely ground
- Crust:
- 14 whole graham crackers
- 1 tablespoon Imperial Sugar Light Brown Sugar
- 7 tablespoons (3.5 oz) unsalted butter, melted
- Filling:
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons all-purpose flour
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon fine salt
- 2 large eggs
- 2 cups whole milk
- 5 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 can (13.4 oz) prepared dulce de leche
- 3 medium bananas, sliced
- Topping:
- 1 cup heavy cream
- 2 tablespoons Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon ground cinnamon
- Dulce de leche, for drizzling
The Perfect Pizza Dough
By vealam
Fill a large bowl with 3 cups of warm water Put 2 grams of yeast into a small bowl and add 3 tablespoons of the war...
- 1000 g (7 3/4 cups) of 00 or white flour
- 3 cups of warm water
- 1 1/4 tbsp of fine sea salt
- 1/4 tsp of instant dried yeast
Tres Leches Cake with Dulce de Leche Frosting
By vealam
Special equipment: a 10-inch tube pan (not the kind with a removable bottom), a long skewer For the cake: Preheat ...
- Cake:
- 6 large eggs, at room temperature
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- One 14-ounce can sweetened condensed milk
- One 12-ounce can evaporated milk
- 1 cup heavy cream
- Frosting
- 1 1/4 cup sugar
- 3 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- Pinch fine salt
- 3 tablespoons jarred dulce de leche
Mushroom and Kale Risotto
By vealam
Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm
- 6 to 8 cups vegetable broth
- 2 cups mushrooms (we used shiitake and oyster)
- 1 large shallot
- 1 bunch kale
- 2 1/2 tablespoons butter
- 1/2 teaspoon kosher salt
- 1 1/2 cups Arborio rice
- 3/4 cup white wine or brandy
- 3/4 cup Parmesan cheese
- 1/2 tsp kosher salt
- Fresh ground pepper
Roasted Garlic White Pizza Dip
By vealam
Preheat your oven to 425 degrees F and line a large baking sheet with foil
- 1 head of garlic, cloves separated (unpeeled)
- 3 roma tomatoes, quartered
- 1 tablespoon olive oil
- sea salt
- 8 ounces mascarpone cheese, softened to room temperature
- 4 ounces cream cheese, softened to room temperature
- 1 cup monterey jack cheese
- 1 1/2 cups mozzarella cheese
- 1/2 cup asiago cheese (plus one tablespoon for garnish)
- 1/2 cup fresh basil, chopped
- 2 tablespoons herbs de provence
- black pepper
- 2 tablespoons fresh parsley, chopped
- pita, bread or chips (for serving)
Pineapple Cake with Coconut Frosting
By vealam
Preheat the oven to 350°F
- Gluten-Free Substitutions:
- 1 14-ounce can pineapple tidbits, drained
- 4 eggs
- 2 cups sugar
- 1/4 cup canned coconut milk
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour *
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups brown rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca starch
- 1 teaspoon xanthan gum
- Frosting Ingredients:
- 16 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 1/3 cup canned coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum (optional) or 1/2 teaspoon coconut extract (optional)
- 1 cup sweetened coconut, for topping (toasted, if desired)
Sun Dried Tomato Basil Chicken Meatballs with Creamy Parmesan Rice
By vealam
Start by preparing the rice
- For the Creamy Parmesan Rice:
- 5 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups uncooked rice
- 1 1/2 cups water
- 1 1/2 cups milk, plus more, if necessary
- 1/2 cup parmesan cheese, shredded or grated, plus more to top
- For the Sun Dried Tomato Basil Chicken Meatballs:
- 1 pound ground chicken
- 1 egg, beaten
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped, plus more to top
- 1/4 cup fresh basil leaves, chopped, plus more to top
- 1/4 cup seasoned breadcrumbs
- 1 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Cookies + Cream Baked Donuts
By vealam
Whisk together the flour, sugar, baking soda, salt, and cocoa so no clumps remain
- Glaze:
- 3/4 cup flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup cocoa
- 1/2 cup buttermilk
- 2 tablespoons canola or vegetable oil
- 1/2 tablespoon vinegar (I used apple cider, but distilled white is good too)
- 1 teaspoon vanilla extract
- 3 oz softened cream cheese
- 2 tablespoons heavy cream
- 2 tablespoons powdered sugar
- 4-5 centers from Oreo cookies (use the cookies for the top!)