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Recipes
CHICKEN POT PIE IN CREPES
By Vanetta
Crepes: In a medium bowl beat the Ricotta with the eggs
- Crepes:
- 4 eggs
- 1/2 cup ricotta
- 4 tablespoons flour
- Pinch of salt
- 2 tablespoons milk
- Filling:
- 3 tablespoons butter
- 1/4 cup diced onion
- 1/4 cup finely diced celery
- 1/2 cup shredded carrots
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoons Splenda
- Dash grated fresh nutmeg
- 3/4 cup chicken broth
- 3/4 cup ff half & half
- 1 cup frozen peas, thawed
- 2 cups diced or shredded, cooked chicken
MUSTARD GRAVY FOR BAKED HAM
By Vanetta
Mix brown sugar, dry mustard and flour
- 3/4 c. brown sugar
- 1/4 c. dry mustard
- 1 tbsp. flour
- 3/4 c. bouillon (diluted somewhat)
- 2 egg yolks, beaten
CARAMELIZED ONION SOUP
By Vanetta
Cut about 1/2-inch off the tops of three of the whole onions
- 3 pounds sweet onions, such as Vidalia, Walla Walla, or Maui
- 3 tablespoons olive oil, margarine, or butter
- 12 medium shallots, halved (about 12 ounces)
- 4 cups beef broth or reduced-sodium chicken broth
- 2 tablespoons dry white wine (optional)
- Salt and pepper
- 6 - 1/2-inch-thick slices sourdough or French bread (4 ounces)
- 6 ounces Gouda or Edam cheese, thinly sliced
- Green onion tops (optional)
HONEY ZSERBO
By Vanetta
(Hungarian pastry)
- 4 c. flour
- 1-1/2 tsp. baking soda
- 1 c. confectioners sugar
- 1/2 c. unsalted butter
- 2 eggs, beaten
- 1/4 c. honey,warmed
- 1/4 c. soup cream
- 2 c. confectioners sugar
- 3/4 c. vanilla sugar
- 1/4 c. flour
- 1 cup milk
- 1 cup unsalted butter
- 1/4 c. confectioners sugar for dusting
WILD RICE BREAD
By Vanetta
Mix
- 3/4 c. wild rice, cooked
- 3/4 c hot water
- 1/4 c. molasses
- 2 tbsp. potato flakes
- 1 tbsp. Brown sugar
- 1 tsp. salt
- 1 tbsp. melted butter
- 2-1/2 c. bread flour
- 1 tsp. yeast + 1/2 tsp
BAVARIAN MINT
By Vanetta
Mix
- 2/3 cup instant coffee
- 1 cup sugar
- 1 teaspoon dried mint leaves , finely crushed
- 2/3 cup nondairy creamer
PIZZA CRUST FOR BREAD MACHINE
By Vanetta
Place all ingredients in the machine suggested by the manufacturer
- 1 1/4 c warm water
- 2 c all-purpose flour
- 1 c semolina flour
- 1/2 tsp sugar
- 1 tsp salt
- 2 tsp olive oil
- 2 tsp active dry yeast
BLUEBERRY BREAD
By Vanetta
Melt butter, stir in water, orange juice and orange rind until mixed
- Honey-orange glaze:
- 2 tbsp. butter
- 1/4 c. water
- 1/2 c. orange juice
- 2 tsp. orange rind, grated
- 2 c. flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 egg
- 1 c. sugar
- 1 to 1-1/2 c. drained blueberries
- 2 to 3 tbsp. honey
- 1/2 tbsp. orange juice
- 1 tsp. orange rind
BLACK FOREST COFFEE
By Vanetta
Combine coffee, chocolate syrup, and cherry juice; mix well
- 4 cups fresh brewed coffee
- 1/2 cup chocolate syrup
- 1/4 cup maraschino cherry juice
- Sweetened whipped cream
- Shaved chocolate
- Maraschino cherries
CHICKEN TENDERS WITH ASPARAGUS & PISTACHIOS
By Vanetta
Heat oil in a wok or large skillet over high heat
- 1 tablespoon toasted sesame oil
- 1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
- 1 pound chicken tenders, (see Ingredient Note), cut into bite-size pieces
- 4 scallions, trimmed and cut into 1-inch pieces
- 2 tablespoons minced fresh ginger
- 1 tablespoon oyster-flavored sauce
- 1 teaspoon chile-garlic sauce, (see Ingredient Note)
- 1/4 cup shelled salted pistachios, coarsely chopped