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Recipes
Master Artisan Bread Dough Recipe
By Vanetta
This master recipe for Artisan Bread Dough can be shaped however you want before baking, or combined with sweet and...
- 3 1/2 cups lukewarm water
- 4 teaspoons active dry yeast
- 4 teaspoons coarse salt
- 7 1/4 cups (2 pounds 4 ounces; 1027.67 grams) unbleached all-purpose flour
POP TARTS - HOMEMADE
By Vanetta
- Pie crust, refrigerated or homemade
- Jam or Preserves, your favorite flavor
- Glaze or Egg Wash
- Sparkling Sugar
BEEF STOCK
By Vanetta
- 6 pounds beef soup bones
- 1 large onion
- 3 large carrots
- 1/2 cup water
- 2 stalks celery, including some leaves
- 1 large tomato
- 1/2 cup chopped parsnip
- 1/2 cup cubed potatoes
- 8 whole black peppercorns
- 4 sprigs fresh parsley
- 1 bay leaf
- 1 tablespoon salt
- 2 teaspoons dried thyme
- 2 cloves garlic
- 12 cups water
CHICKEN & MUSHROOMS IN WHITE WINE
By Vanetta
Preheat oven to 375 degrees
- Vegetable cooking spray
- 1 pound skinless, boneless chicken breast halves
- 4 tablespoons flour
- Kosher salt and black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 1/2 cup white wine
- 1/3 cup low-sodium chicken broth
- 1/2 cup shredded mozzarella cheese
- 1/3 cup shredded or grated Parmesan cheese
- 1/4 cup thinly sliced green onions
WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE
By Vanetta
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling...
- Chocolate stars
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 tablespoon solid vegetable shortening
- Nonstick vegetable oil spray
- Cake
- 4 ounces unsweetened chocolate, chopped
- 1 3/4 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups whole milk
- Filling and frosting
- 3 cups chilled whipping cream
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 4 tablespoons amaretto or other almond liqueur
TOMATO AND BASIL CHÈVRE SPREAD
By Vanetta
In a small bowl, cover dried tomatoes with boiling water; let stand for 10 minutes
- 1/3 cup dried tomatoes (not oil-packed)
- Boiling water
- 4 ounces soft goat cheese (chèvre)
- 1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
- 1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
- 3 cloves garlic, minced
- 1/8 teaspoon ground black pepper
- 1 to 2 tablespoons fat-free milk
- Miniature toasts and/or assorted reduced-fat crackers
RASPBERRY TRIFLE
By Vanetta
1 1/4 cups chilled whipping cream Prepare custard mix according to package instructions
- 1 4.4-ounce package custard dessert mix (such as Jello- brand)
- 3/4 cup raspberry preserves
- 2 10-ounce packages frozen raspberries in syrup, thawed, drained, 1/4 cup syrup reserved
- 1 16-ounce frozen pound cake, thawed, crust trimmed, cut into 1/2-inch-thick slices
- 3/4 cup cream Sherry
BUTTERNUT SQUASH BISQUE
By Vanetta
- 1 2-1/2- to 3-lb. butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
- 1/4 cup butter
- 1 medium onion, chopped
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 2 cloves garlic, minced
- 2 large Braeburn or Gala apples, peeled, cored and chopped
- 1 48-oz. box reduced-sodium chicken broth
- 1 cup apple cider or apple juice
- 2 canned chipotle peppers in adobo sauce, coarsely chopped
- 1/2 cup sour cream
- 3 oz. smoked Gouda or smoked cheddar cheese, finely shredded
- Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)
COCKTAIL SAUCE
By Vanetta
Combine all ingredients, mix well, and allow to rest for at least 1 hour so the ingredients blend
- 1 cup tomato catsup
- 1/3 cup lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon grated onion
- 1 tablespoon grated green bell pepper
CHICKEN KIEV
By Vanetta
ALTON BROWN
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 teaspoon dried parsley
- 1 teaspoon dried tarragon
- 1 teaspoon kosher salt, plus extra for seasoning chicken
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
- 4 boneless, skinless chicken breast halves
- 2 large whole eggs, beaten with 1 teaspoon water
- 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
- Vegetable oil, for frying