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Recipes
Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce
By Vanetta
Bring water to a boil and cook rice noodles according to package directions
- 2 ounces Vietnamese or Thai rice noodles
- 6 rice paper rounds
- 1/4 cup, or 12 fresh Thai basil leaves (or regular basil leaves), rinsed and dried
- 6 medium shrimp, cooked and halved
- 1/2 cup shredded carrot
- 1/2 cup, or 12 whole large fresh mint leaves, rinsed and dried
- 3 red-leaf lettuce leaves, leaves, spines removed, leaving 6 halves
- Vinegar dipping sauce, recipe follows
HEINZ 57 STEAK SAUCE
By Vanetta
Make the raisin puree by combining the raisins with the water in a food processor or blender
- Raisin Puree
- 1/2 cup raisins
- 1/2 cup water
- 1-1/3 cup white vinegar
- 1 cup tomato paste
- 2/3 cup malt vinegar
- 2/3 cup sugar
- 1/2 cup water
- 1 tablespoon yellow prepared mustard
- 2 teaspoons apple juice concentrate
- 1 1/2 teaspoons salt
- 1 teaspoon vegetable oil 1 teaspoon lemon juice
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon turmeric
HONEY BALSAMIC CHICKEN
By Vanetta
Combine first 3 ingredients; sprinkle over both sides of chicken
- 1 1/2 tsp of dried thyme and other spices you like
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp olive oil
- 1 lb chicken breast
- 2 tbsp balsamic vinegar
- 2 tbsp honey
TERIYAKI CHICKEN WINGS
By Vanetta
Whisk together all ingredients except chicken
- 1/2 cup(s) sesame seeds
- 1 cup(s) soy sauce
- 1 cup(s) grapefruit juice
- 1/4 cup(s) hoisin sauce
- 1/4 cup(s) ketchup
- 1/4 cup(s) rice wine vinegar
- 1/4 cup(s) (light) brown sugar
- 5 clove(s) garlic, smashed with the side of a knife
- 3 tablespoon(s) (ground) ginger
- 3 to 4 pound(s) chicken wings, separated at join, wing tips discaraded
HONEY MUSTARD DRESSING/DIP/SAUCE
By Vanetta
Whisk everything together
- 1 part honey
- 1 part dijon mustard
- 1 part mayonnaise
- dash of salt
- pinch of cayenne
- twist or two of fresh black pepper
- dash of rice wine vinegar
HOT POCKETS
By Vanetta
Dough: Dissolve yeast in warm water
- Dough:
- 1 tablespoon yeast
- 1 tablespoon granulated sugar
- 1 cup warm water
- 2 tablespoons vegetable or olive oil
- 1 teaspoon salt
- 2 3/4 to 3 1/4 cups all-purpose flour
- Chicken-Vegetable Filling:
- 1 onion, chopped
- 3-5 cloves garlic, pressed
- 1 whole boneless, skinless chicken breast, chopped small
- 2 carrots, shredded
- 1 medium head and stems broccoli, chopped small
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
Circus Freaks
By Vanetta
Directions Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until e...
- 10 slices bacon
- 8 (1 ounce) squares semisweet chocolate, or more if needed, chopped
- 2 bananas, peeled
- 5 tablespoons smooth peanut butter, divided
PANNEKOEKEN
By Vanetta
MARY JO OLSON
- 2 eggs
- 1/2 c. milk
- 1 can fruit pie filling
- 1/2 c. flour
- 1/4 c. butter
- Powdered sugar
BAILEY'S IRISH CREAM FUDGE
By Vanetta
In a small bowl combine Bailey's and coffee crystals
- 3/4 c margarine or butter
- 3 c sugar
- 1/2 - 3/4 c evaporated milk
- 1/3 c bailey's irish cream
- 1 Tbsp instant coffee crystals
- 7 oz jar marshmallow cream
- 1 pkg vanilla morsels or butterscotch chips
- 1 tsp vanilla extract
SPAETZLE
By Vanetta
Like BLACK FOREST INN
- 1 pound flour
- 7 eggs
- 1 teaspoon salt
- Water, as needed