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Recipes
Pork Schnitzel
By Venzie
Total Time: 43 min Prep 25 min Inactive 12 min Cook 6 min Begin by placing each chop between 2 sheets of plasti...
- 4 boneless pork loin chops (about 5 to 6 ounces each)
- 1 1/2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1/2 cup milk
- 4 cups plain dried bread crumbs (or Panko)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 sprig thyme
- Lemon wedges
Chocolate Sherbet Recipe
By Venzie
You can use either Dutch-process or natural cocoa powder, using a brand that you like
- 2 cups (500 ml) milk (whole, low, or non-fat)
- 1/2 cup (100 g) sugar
- pinch of salt
- 1/2 cup (50 g) unsweetened cocoa powder
- 4 ounces (11 5 g) bittersweet or semisweet chocolate, chopped
- 1/4 teaspoon vanilla extract
- optional: 2 tablespoons coffee-flavored liqueur, such as Kahlua
Sausage and Peppers
By Venzie
Heat 1 tablespoon of the oil in a skillet over medium heat
- 3 tablespoons olive oil
- 4 Italian sausage
- 3 red peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 4 hard rolls, halved and (if desired) toasted
- 4 tablespoons Dijon mustard
Cookie Dough Truffles
By Venzie
Total Time: 3 hr 45 min Prep 15 min Inactive 3 hr 30 min In a large bowl cream butter and brown sugar with an e...
- 1/2 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup semisweet mini chocolate morsels
- 1 cup finely chopped pecans
- 1 1/2 pounds chocolate bark candy coating, melted
Easy Summer Vegetable Pasta
By Venzie
Boursin cheese thinned with starchy pasta cooking water makes a quick, flavorful sauce for pasta and vegetables
- 1 pound penne pasta
- Salt and pepper
- 1 tablespoon olive oil
- 1 red onion, halved and sliced thin
- 3 garlic cloves, minced
- 2 zucchini, halved lengthwise and sliced 1/4 inch thick
- 1 summer squash, halved lengthwise and sliced 1/4 inch thick
- 12 ounces cherry tomatoes, halved
- 1 (5.2-ounce) package Garlic & Herb Boursin cheese
- 1/2 cup chopped fresh basil
Cashew Chicken Stir-Fry
By Venzie
Prep: 20 minutes (plus chilling) Cook: 20 minutes Slice the chicken crosswise
- 1 1/4 pounds skinless-boneless chicken breast
- 1 egg white
- 1/4 cup vegetable oil
- 1 1/2 tablespoon plus 1/2 teaspoon cornstarch
- 3 teaspoons seasoned rice vine vinegar
- salt
- pepper
- 1 1/4 cups aromatic long-grain rice (such as jasmine)
- 1/2 cup chicken broth
- 3/4 pound snow peas
- 1 1/2 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/3 cup salted roasted cashews
Chicken Schnitzel
By Venzie
Total Time 40 min 4 servings Lay a chicken breast between 2 sheets of wax paper
- servings:
- 1 lb skinless boneless chicken breasts
- 2 cups all-purpose flour
- 2 eggs (lightly beaten)
- 2 cups bread crumb fresh (very fine)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tablespoon butter
- 1/2 tbsp vegetable oil
- servings:
- 1/2 lb skinless boneless chicken breasts
- 1 cup all-purpose flour
- 1 eggs (lightly beaten)
- 1 cup bread crumb fresh (very fine)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp butter
- 1/2 tbsp vegetable oil
Potato Basil Frittata (Barefoot Contessa)
By Venzie
Total Time: 1 hr 20 min Prep 20 min Cook 1 hr 0 min Heat the oven to 350 degrees F
- 8 tablespoons (1 stick) unsalted butter, divided
- 2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
- 8 extra-large eggs
- 15 ounces ricotta cheese
- 3/4 pound Gruyere cheese, grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chopped fresh basil leaves
- 1/3 cup flour
- 3/4 teaspoon baking powder
Michael Symon's Grilled Skirt Steak
By Venzie
Season the steak liberally with salt and pepper
- 1 1/2-2 pound Skirt Steak ( or Flank; Hanger; Beef Heart)
- 1 cup Balsamic Vinegar
- 1/3 cup Brown Sugar
- 2 Garlic cloves (smashed)
- 2 sprigs of Rosemary
- 1 teaspoons Chili Flake
- Olive Oil
- Salt and Pepper
Sausage, Peppers and Onions Stoup (Rachael Ray)
By Venzie
Prep 15 min Inactive Prep-- Cook 12 min Total:27 min Heat extra-virgin olive oil in deep skillet, add sausage a...
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds hot or sweet bulk Italian sausage
- 4 cloves garlic, finely chopped
- 3 to 4 cubanelle peppers, seeded and thinly sliced
- 2 medium-large onions, thinly sliced
- 2 tablespoons balsamic vinegar
- 2 cups chicken stock
- 2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
- 1/4 cup finely chopped parsley leaves
- 1/2 cup basil leaves, torn
- 1 cup shredded Parmigiano-Reggiano