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Recipes
HOMEMADE MAYONNAISE
By Vanetta
Homemade mayonnaise, though, is a different thing entirely
- Ingredients
- One egg yolk, at room temperature
- 2 teaspoons Dijon mustard
- 1 Tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup mild-tasting olive oil
BEEF AND BEAN ENCHILADAS
By Vanetta
Brown ground beef and mix in taco seasoning
- 16 (5”) flour tortillas
- 1 # ground beef
- 1 pkg. taco seasoning
- 1 sm can refried beans
- 3 c. finely grated cheddar cheese
- 1 can sliced black olives
- 2 jars salsa or picante sauce
- Sour cream
SOFT PRETZELS WITH QUESO POBLANO SAUCE AND MUSTARD SAUCE
By Vanetta
For the Queso Poblano Sauce: Melt the butter in a medium saucepan over medium heat
- Queso Poblano Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 12 ounces Monterey Jack cheese, grated
- 2 poblano chiles, roasted, peeled, seeded and chopped
- Salt and freshly ground black pepper
- 3 tablespoons freshly chopped cilantro leaves
- Mustard Sauce:
- 1/2 cup Dijon mustard
- 1/2 cup whole-grain mustard
- Honey, to taste
- Soft Pretzels:
- 1 1/2 cups warm water
- 2 tablespoons light brown muscovado sugar
- 1 package active dry yeast
- 3 ounces unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Vegetable oil
- 3 quarts water
- 3/4 cup baking soda
- 2 whole eggs, beaten with 1 tablespoon cold water
- Coarse sea salt
PIZELLES
By Vanetta
Cream together butter and sugar, add extracts
- 1/2 c. butter, soft
- 3/4 c. sugar
- 1 tsp. vanilla extract
- 2 tsp. anise extract
- 3 eggs
- 2 tsp. baking powder
- 1-3/4 c. flour
Maple Walnut Truffles
By Vanetta
Mix butter, maple syrup, and powdered sugar with a hand mixer
- 1/4 cup butter, softened
- 1 tablespoon maple syrup
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon maple extract
- 1 cup chopped toasted walnuts
- 8 ounces chocolate candy melts (such as Candiquik)
ROASTED VEGGIE SPREAD
By Vanetta
Preheat oven to 425°F. In a large bowl, combine tomatoes, sweet peppers, onion wedges, and garlic
- 1-1/2 pounds plum tomatoes, seeded and cut into 1-inch pieces
- 2 small red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
- 1/2 of a medium red onion, cut into 1/2-inch wedges
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt or sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons snipped fresh thyme
- 1/4 cup snipped fresh basil
CIABATTA
By Vanetta
Dissolve the yeast in the lukewarm water and allow to sit for 10 minutes
- Starter (Biga):
- 1/4 1/4 1/4 teaspoon yeast
- 1 1 1 cup lukewarm water (110-115F degrees)
- 2 2 2 cups flour
- 1/4 1/4 1/4 cup whole wheat and/or rye flour
- 3/4 3/4 3/4 cup water
- Dough:
- 2 1/4 2 1/4 1/4 cups flour
- 1 1 1 teaspoon yeast
- 2 1/4 2 1/4 1/4 teaspoons salt
- 1 1/2 1 1/2 1/2 cups lukewarm (110-115F degrees) water
- Biga (prepared the day before)
- Oil Dressing:
WILD BERRY SYRUP
By Vanetta
- 2 c. blueberries, raspberries, etc.
- 1/2 c. sugar
- 1 c. white corn syrup
- 1 c. water
SOFT PRETZELS
By Vanetta
Pour 2 cups hot water into bowl of electric mixer with dough hook
- 1 tablespoon sugar
- 1 tablespoon active dry yeast (one 1/4-ounce envelope)
- 5 to 6 cups all-purpose flour
- 1 tablespoon salt
- 2 teaspoons canola oil
- 2 tablespoons baking soda
- 1 large egg
- Coarse or pretzel salt
- Vegetable-oil cooking spray