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Recipes
Strawberry Heart Meringues
By Vanetta
Put egg white in a stainless steel or glass mixing bowl and let stand at room temperature for 30 minutes
- 2 eggs whites
- 1 Tbsp seedless strawberry jam (room temp)
- 5 drops red food coloring
- 1/3 cup granulated sugar
- 1/3 cup sifted powdered sugar
- 1/8 tsp cream of tartar
- Parchment Paper
- Pastry bag fitted with large star tip
- Glass or metal mixing bowl
- Mixer
ITALIAN FRUITCAKES WITH FRANGELICO CHOCOLATE SAUCE
By Vanetta
If you don't have the mini Bundt molds called for, oversize muffin cups (about one-cup capacity) can be used instea...
- 3 cups hazelnuts, toasted, husked, coarsely chopped
- 12 ounces diced Calimyrna figs
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 1/3 cup minced crystallized ginger
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 5 large eggs
- 2 cups (or more) Frangelico (hazelnut liqueur)
- 2 tablespoons grated orange peel
- 2 cups all purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon salt
- sauce
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 2/3 cup whipping cream
- 1/3 cup Frangelico
- Whipped cream (optional)
Cold Fudge Cake
By Vanetta
Preheat oven to 350 degrees F
- 3/4 cup (1-1/2 sticks) butter, melted
- 1 -1/2 cups all-purpose flour
- 1 cup chopped walnuts, divided
- 2 (4-serving-size) packages instant chocolate pudding mix
- 3 cups milk
- 12 ounces cream cheese, softened
- 1 cup confectioners' sugar
- 1 (16-ounce) container frozen whipped topping, thawed, divided
SALMON PATTIES
By Vanetta
Mix egg whites, bread crumbs, salad dressing, lemon pepper, and then add salmon
- 2 egg whites beaten
- 2 cups lite wheat bread crumbs (4 slices)
- 1/2 cup fat free salad dressing spread
- 1 tsp lemon pepper
- 12 oz canned or packaged pink salmon, boneless & skinless, drained
CUMIN-CILANTRO BUTTER
By Vanetta
Mix
- 8 tablespoons unsalted butter -- softened
- 2 teaspoons ground cumin
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
NUTTY HOLIDAY LOGS
By Vanetta
Preheat oven to 300°F. Line 2 large baking sheets with parchment paper or nonstick baking mats
- 1 cup finely chopped walnuts
- 1/3 cup plus 5 teaspoons sugar, divided
- 1 tablespoon freshly grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 8 sheets phyllo dough, (9-by-14-inch), thawed
- Canola oil cooking spray
- Topping
- 1/3 cup semisweet chocolate chips
TOMATO-MOZZARELLA SALAD
By Vanetta
Place a layer of onion in a glass or ceramic serving dish
- 1 medium red onion, very thinly sliced
- 4 large tomatoes, preferably vine-ripened or greenhouse, sliced about
- 1/2 inch thick
- 1/2 pound nonfat or part-skim mozzarella, thinly sliced or shredded
- 1/4 cup chopped fresh parsley
- 2 teaspoons finely chopped fresh basil
- 3 to 4 cloves garlic, minced
- Black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons red wine vinegar, or to taste
PEPPERMINT-HOT COCOA IN A JAR
By Vanetta
LAYER ingredients in clean 1-cup jar with hinged lid
- 1/2 cup Rich Milk Chocolate Flavor NESTLÉ Hot Cocoa Mix
- 3 Tbsp. crushed starlight mints
- 1 square BAKER'S Semi-Sweet Chocolate, chopped
- 1/2 cup JET-PUFFED Miniature Marshmallows
WILTED LETTUCE
By Vanetta
Place lettuce and onion in bowl; set aside
- 8 c. torn leaf lettuce or spinach
- 1/2 medium onion, sliced into rings
- 3 bacon strips, diced
- 1/4 c. vinegar
- 2 tbsp. water
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 hard boiled egg, chopped
ALFREDO SAUCE
By Vanetta
Heat heavy cream over low-medium heat in a deep sauté pan
- 1 pint heavy cream
- 1/2 c. unsalted butter, softened
- 1 c. freshly grated Parmigiano-Reggiano
- Freshly cracked black pepper
- Chopped fresh parsley for garnish.