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Recipes
LIMONCELLO
By Vanetta
Wash the lemons carefully before you peel them with a potato peeler, avoid the white part as it has a bitter taste
- 11 lemons.
- 1000 ml/ 4,2 cups 95% alcohol, I have been trying to find out how much that is in proof but all I can say is that 100% alcohol is 200 proof.
- 1000 ml/4,2 cups water
- 700 g/24,7 oz sugar
Chicken and Gnocchi Soup – Olive Garden Copycat Recipe
By Vanetta
This is an easy to prepare recipe, but it is going to taste like you spent hours at the stove making your family a ...
SMASHED POTATO SOUP
By Vanetta
In a slow cooker, combine potatoes, sweet pepper, garlic and black pepper
- 3-1/2 pounds potatoes, peeled and cut into 3-4” cubes
- 1/2 c. chopped yellow and/or red sweet pepper
- 1-1/2 tsp. roasted garlic
- 1/2 tsp. black pepper
- 4-1/2 cups chicken broth
- 1/2 c. whipping cream, half and half or light cream
- 1 c. shredded cheddar cheese (4 oz)
- 1/2 c. thinly sliced green onions
- Sliced green onions
VEGETABLE SOUP
By Vanetta
In a 4-quart Dutch oven, cook leeks and garlic in hot oil about 3 minutes or until nearly tender
- 2 leeks, thinly sliced (white parts only)
- 1 1/2 teaspoons bottled minced garlic (3 cloves)
- 1 teaspoon olive oil
- 8 cups water
- 1 14-1/2-ounce can stewed tomatoes, undrained
- 4 stalks celery, sliced
- 3 medium carrots, thinly sliced
- 1 medium red apple, cored, and coarsely chopped
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 4 teaspoons instant vegetable bouillon granules or vegetable bouillon cubes
- (to make 4 cups broth)
- 2 cups shredded cabbage
- 1 cup cut fresh green beans
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup snipped fresh parsley
- 2 tablespoons lemon juice
SWEETENED CONDENSED MILK
By Vanetta
Heat a bowl of water in the microwave until it is very hot (or use tap water if you can get it steaming hot)
- 1/3 cup water
- 2/3 cup sugar
- 1 cup dry milk powder
- 3 tablespoons butter
PIQUANT POT ROAST
By Vanetta
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker
- 1 2- to 2-1/2-pound boneless beef chuck roast
- 2 medium onions, cut into wedges
- 1 8-ounce can tomato sauce
- 1/4 cup water
- 1 tablespoon yellow mustard
- 1 to 2 teaspoons prepared horseradish
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
SWEETENED CONDENSED MILK
By Vanetta
Like BORDEN’S
- 1 cup nonfat dry milk
- 2/3 cup sugar (granulated)
- 1/3 cup boiling water
- 3 tablespoons softened butter
PIZZA EGG ROLLS
By Vanetta
In a large skillet cook sausage green pepper and garlic over medium heat until done
- 1 pound bulk Italian sausage
- 3/4 cup diced green pepper
- 1 garlic clove
- 1 can[15 ounce] crushed tomatoes
- 1/4 cup tomatoes pastes
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/4 tsp sugar
- 1/8 tsp dried rosemary
- dash pepper
- 8 ounce cubed part-skim mozzerella cheese
- 13 egg roll wrappers
- 1 egg lightly beaten
- oil for fry
TANGERINE CUPCAKES WITH COCONUT FROSTING
By Vanetta
Line 30 muffin cups with paper bake cups
- 4 eggs
- 4 egg yolks
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1/2 cup cooking oil
- 2-1/3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup butter, softened
- 2 cups granulated sugar
- 1 tablespoon finely shredded tangerine or orange peel
- 3 tablespoons frozen orange tangerine blend concentrate, or orange juice concentrate, thawed
- 1 8-ounce package cream cheese, softened
- 6 tablespoons butter, softened
- 1/2 teaspoon vanilla
- CUPS POWDERED SUGAR
- Flaked coconut
BASIL BUTTER
By Vanetta
Mix
- 8 ounces butter -- softened
- 2 cloves garlic -- chopped fine
- 2 handful fresh basil -- shredded
- salt and pepper -- to taste