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Verna's Recipes Select, Colleyville, TX (2025)

01/20/2023

This sweet soup was very fragrant with the melt-in-the-mouth flavors! 🥜🎃🥔

Yam Cream With Ginko Nuts

Ingredients
- 4 pandan leaves
- 100g Ginko nuts, shelled and steam for 20 minutes
- 11/2 tbsp. potato starch
- 200-250g pumpkin, cut into pieces, steamed for 10 mins or till soft
- 165g sugar
- 4 cups water
- 1 large yam

Preparation

Boil water, pandan leaves and sliced yam together, until yam becomes soft.

Leave to cool and blend with liquidizer till fine and creamy, return to pot, add sugar and stir well to boil again, stir in potato starch water to thicken and add steamed Ginko nuts and cooked pumpkin pieces.

Serve hot immediately.

Source: Foodista

01/18/2023

So refreshing and appealing! 🍨🍓🍋🌿

Strawberry Lime Basil Sherbet

Ingredients
- ½ cup sugar
- ¼ cup water
- 1/2 cup chopped basil
- 1 quart strawberries, hulled and chopped
- 3 cups milk
- 3 -4 tablespoons lime juice
- 1 ½ teaspoon lime zest

Preparation

Place sugar, water, and basil in a small pot.

Gently boil until the sugar has dissolved, about 8 minutes.

Take off heat and strain out the basil.

Chill.

To make the sherbet:

Use a blender or immersion blender to puree the strawberries, milk, basil syrup, lime juice, and lime zest together.

Churn in the ice cream maker according to the manufacturer's directions.

Take out the sherbet 20 minutes before serving.

Source: Foodista

01/15/2023

Sweet, rich and amazing! 🥜🧈🥣🍪

No-bake Peanut Butter And Oatmeal Cookies

Ingredients
- 1 stick of butter
- 1/4 cup cocoa
- 1 1/2 cups milk
- 3 cups quick cooking oatmeal
- 1/2 cup peanut butter
- 2 cups sugar
- 1 teaspoon vanilla extract

Preparation

In a pan, mix sugar, cocoa, milk and butter.

Heat mixture and cook until it boils.

Remove from heat and cool for one minute.

Add vanilla extract, peanut butter and oatmeal; mix well.

Drop mixture by teaspoonfuls onto wax paper.

Let cool until set.

Source: Foodista

01/12/2023

The corn and crab give it a little sweetness and some bacon adds saltiness! 🌽🥔🦪

Crabby Corn Chowder

Ingredients
- 1 tablespoon butter
- 1 stalk of celery, chopped
- 1/4 cup chili peppers in adobo sauce, pureed
- 2 dried bay leaves
- 1/4 cup dry sherry (optional)
- 2 cups clam juice or fish stock
- 4 cups fresh corn kernels, scraped from the cob (frozen is okay too)
- 4 cups half-and-half or whole milk
- 1 pound fresh lump crab meat
- 3 tablespoons olive oil
- 50 grams plain flour, (2oz)
- salt and freshly ground black pepper to taste
- 1 large sweet yellow onion, chopped
- 3 Yukon gold potatoes, peeled and diced

Preparation

Heat a deep pot over medium heat.

Add oil and butter.

When butter is melted, add potatoes, celery, onion, bay leaves and chipotle peppers to the pot.

Season vegetables with salt and pepper, mix well and saute until tender, about 10 minutes.

Sprinkle in flour and cook about 2 minutes, stirring constantly.

Stir in clam juice and half and half and mix well.

Bring soup up to a simmer and continue to simmer for about 20 minutes, or until potatoes are soft.

Stir in corn, crab and sherry and simmer for another 5 minutes, until heated through.

Adjust the soup seasonings and remove the bay leaf.

Ladle soup into bowls and top with a few dashes of hot sauce, if desired.

Serve with some crackers, crusty bread or cornbread.

Source: Foodista

01/10/2023

A crispy homemade version that's less sweet and more flavorful than most! 🐄🧄🥣

Mongolian Beef

Ingredients
- 4 cups peanut oil
- 15 green onion tops
- 1 tablespoon minced ginger
- 1 pound flank or sirloin steak
- 2 tablespoon water chestnut flour
- 2 egg whites
- 1 pinch of salt
- 1 tablespoon cornstarch paste
- 1 teaspoon chili paste with garlic
- 1 cup chicken stock
- 2 tablespoons dark soy sauce
- 1 pinch of sugar
- tablespoon dry sherry

Preparation

Cut the tops of green onions into 2" long pieces.

Combine sauce ingredients in a small bowl and stir thoroughly.

Cut steak across the grain into thin slices, about 1/2" deep by 2" long.

In a bowl big enough to hold meat, combine egg whites, salt and water chestnut flour.

Beat with chopstick until frothy.

Add steak, and use fingers to coat each slice.

For Deep-frying:

In wok, heat oil to moderately hot.

When ready, pieces of coated meat will rise to the surface immediately.

Add beef all at once, and toss with sauce until beef is hot and coated.

Push beef out of sauce, dribble in cornstarch paste to slightly thicken.

Add beef all at once, and toss with sauce until beef is hot and coated.

Push beef out of sauce, dribble in cornstarch paste to lightly thicken.

Recombine.

Serve immediately.

Serves 4.

Source: Foodista

01/08/2023

Perfect combination of sweet and sour flavors! 🍗🦪🥒

Sweet & Sour Chicken With Lychees

Ingredients
- 500g chicken thigh meat (bones and skinless)
- 1 egg white
- 1 tablespoon corn flour
- 1/4 teaspoon salt
- 1/4 teaspoon black or white pepper
- 4 tablespoons cooking oil
- 1 small cucumber (about 200g)
- 1 large onion
- 1 tablespoon of minced garlic
- 1 can of lychees (I used 565g can)
- 2 to 4 tablespoons liquid from the can of lychees above
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup
- 1 teaspoon sugar
- 1 tablespoon Shaoxing Huatiao cooking wine
- salt and pepper to taste
- chives/spring onions to garnish

Preparation

Cut 500g of chicken thigh meat into bite size pieces.

About 1 inch by 1 inch.

Place the meat in a bowl.

Add 1 egg white.

Then add 1 tablespoon of corn flour.

And add 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

I use Masterfoods Garlic Pepper Seasonings whenever salt and pepper is required.

A generous shake of this to get about 1/2 teaspoon will do.

Mix it all well with your fingers.

Set aside till ready to use.

Peel and cut a large onion into bite size pieces, approximately the same size as the chicken.

Do the same for the cucumber.

But keep the skin on the cucumber.

Drain a can of lychees.

Reserve the juice.

Add 4 tablespoons of cooking oil in a hot pan.

Keep the heat at medium high at all times.

When the pan is hot.

Add the chicken and make sure they are evenly distributed on one side of the pan.

Let the chicken cook.

It will eventually turn golden brown.

When that happens, turn it around and cook the other side.

Once the chicken is golden brown on both sides, dish them out of the pan and set aside in a warm place.

Pour away excess oil in the pan and reserve about 1 tablespoon of oil.

Return the pan to the stove and add the onions.

Stir fry for a minute.

Add 1 tablespoon of minced garlic.

Stir fry till garlic is slightly toasted and fragrant.

Add the cucumbers.

Keep stir frying for another 30 seconds.

Add the drained lychees.

Mix well.

Add 1 tablespoon of oyster sauce.

Add 1 tablespoon of ketchup.

Add 1 tablespoon of Shaoxing Huatiao cooking wine.

Add 1 teaspoon of sugar.

Add 2 tablespoons of the reserved lychee juice from the can.

If the pan looks very dry, add 1 to 2 more tablespoons of the juice.

Do not make too much sauce.

We want the sauce to gently coat the meat and not drown the meat in it.

Stir well to combine.

Add a pinch of salt and pepper or 1/4 teaspoon of Masterfoods Garlic Pepper Seasonings.

At this point, taste the sauce and adjust sweetness-sour levels accordingly.

If too sweet, add a little more ketchup.

If too sour, add more sugar.

If not salty enough, add more salt+pepper.

Different brands of oyster sauce and ketchup will affect this, so a taste test is a must.

Once the sauce is ready, add the cooked chicken back to the sauce and toss evenly.

The sauce should just gently coat the chicken without soaking it and making it soggy.

Dish up and garnish with chives or spring onions.

Serve immediately, best eaten with rice.

Source: Foodista

01/03/2023

Summer dessert that is perfect for cookouts and pot lucks! 🔑🍋🥧

Easy Key Lime Pie

Ingredients
- cup butter
- 3 egg yolks
- 1 1/4 cups finely crushed graham crackers
- 1/2 cup lime juice
- 3 tablespoons sugar, divided
- 14 ounces can of sweetened condensed milk
- 1 tablespoon water
- whipped cream

Preparation

Crust: melt butter and stir in 1/4 cup sugar.

Add crushed crackers and toss to mix well.

Spread evenly into a 9-inch pie plate and press onto bottom and sides.

Chill 1 hour or until firm.

Can also bake in a 375 degree oven for 4-5 minutes and then cool before filling.

In a medium bowl, beat egg yolks with a whisk or a fork. gradually whisk/stir in condensed milk.

Add lime juice, water, and a few drops of green food coloring if desired.

Mixture will thicken as you stir.

Spoon filling into the crust.

Bake in a 350F degrees oven for 25 minutes and cool for 1 hour, then chill for 3-4 hours.

Top with whipped cream and serve.

Source: Foodista

12/31/2022

Incredibly scrumptious and delicious 🥘🧀🧈

Brie En Croute

Ingredients
- ¼ teaspoon almond extract
- ¼ cup sliced and almonds
- ½ pound wedge of brie
- 1 tablespoon brown sugar
- 1/3 cup cherry preserves
- 1 egg
- 1 pkg puff pastry (2 sheets)
- 1 tablespoon water

Preparation

Preheat the oven to 400F degrees.

In a small bowl, mix the preserves and almond extract.

Place brie wedge in puff pastry and drizzle the preserve and almond extract mixture.

Sprinkle brown sugar and almonds on top and wrap in the puff pastry.

In a small bowl, whisk the egg and water and brush the egg mixture onto the pastry.

Bake for 25 minutes, or until the puff pastry turns golden brown.

Serve with fruit slices, crackers, baguette, or whatever you desire.

Source: Foodista

12/31/2022

A classic and amazing dish 🧀🧈🥚

Kiffles

Ingredients
- 3/4 cup butter
- 3 egg yolks
- 3 tablespoons all-purpose flour
- 1 cup prune butter
- 1 tablespoon sour cream, heaping
- 1 1/4 cups sugar

Preparation

Cream butter, sour cream, and sugar.

Add egg yolks, then flour.

Knead with hands until well blended, adding a little more flour if needed.

Divide dough into 6-8 sections, pat each into a flat piece, then chill.

Roll out, between waxed paper, each section like a pie crust.

Cut with a sharp knife 4 cross cuts to make 8 triangles.

Drop 1/2 teaspoon of prune butter onto each triangle, roll up starting at the wide end.

Put on a greased cookie sheet.

Bake at 375F degrees or till light brown.

If desired, sprinkle with powdered sugar.

Source: Foodista

12/30/2022

A perfect seasonal dessert 🍫🍬🧈

Nutella Acorn Kisses Dessert

Ingredients
- 1 bag of miniature nutter butter cookies
- 3 tsp Nutella spread
- 40 Hershey kisses
- 1 bag of chocolate chips

Preparation

Separate the miniature nutter butter cookies.

One half will have the peanut butter attached, this is okay.

Unwrap the Hershey kisses.

Using a small knife, spread a small amount of Nutella on the inside half of the nutter butter cookie.

If you have the half with the peanut butter just spread the Nutella on top of the peanut butter filling.

Press the flat side of the Hershey kiss to the nutter butter.

Place a tiny amount of Nutella on the center of the top of the nutter butter cookie.

Attach the chocolate chip on the flat side to the Nutella on the top of the cookie.

Serve these little acorns as a topper for cupcakes, on a cake, as a treat with coffee or milk.

Source: Foodista

12/29/2022

It's a great restaurant-style appetizer to serve before the main meal 🫒🍞🧀

Olive Tapenade Flatbread

Ingredients
- 20 kalamata olives
- 20 green manzanilla olives
- 2 naan breads
- 5-6 oz. fresh mozzarella cheese, cut into small pieces
- 1 Tbsp extra virgin olive oil
- 1/2 cup arugula
- 1 tsp balsamic vinegar
- 2 tsp extra virgin olive oil

Preparation

Preheat the BBQ grill to medium high.

Use the tablespoon of olive oil to brush both sides of the naan.

Grill naan for 3 minutes on each side

Place olives and 6-8 teaspoons of olive juice/brine ( can mix the two kinds) in a food processor and pulse until it has a finer texture but not smooth.

Spread this olive tapenade across one side of each naan.

Add pieces of the mozzarella cheese.

Place the naan back on the grill and cook until the bottoms get brown and crispy and the cheese melts.

Toss the arugula with the balsamic vinegar and add arugula to cooked flatbread.

Drizzle the flatbreads with more olive oil.

Source: Foodista

12/29/2022

It is so full of flavor that creates that authentic Italian taste 🍲🐄🧀

Simple Skillet Lasagna

Ingredients
- basil leaves and basil sprig
- 2 28oz cans peeled tomatoes
- 3 cloves thinly sliced and chopped garlic
- 1.5lbs Italian sausage
- mozzarella cheese
- 1 small chopped onion
- oregano flakes
- no boil lasagna noodles
- ½ tsp red pepper flakes
- ricotta cheese
- salt and pepper

Preparation

In a large sauté pan, heat oil on high.

Add sausage and cook until browned, about 3-5 minutes.

Transfer to a side bowl and set aside.

Reduce the heat to medium low and add your onion, garlic, and pepper flakes.

Cook until onions are softened, about 8 minutes.

Add your oregano, tomatoes and their juices (crushing the whole tomatoes with your hands or a mixer if you prefer), the basil sprig, and the cooked sausage.

Add salt and pepper and simmer for about 5 minutes.

Break half of the lasagna noodles in half and place into the meat mixture under the sausage.

Distribute them evenly throughout.

Take the other half of the noodles and use a spoon to submerge them down into the pan.

Dollop Ricotta for lasagna and mix in with the sauce.

Top with mozzarella and bake in the oven on 325 degrees for 15 minutes.

Top with basil, then remove from heat and allow to cool before serving.

Source: Pink When

12/28/2022

Has natural sweetness and yumminess 🐯🥜🌰

Tiger Nut Breakfast Bars

Ingredients
- 2.6 oz of tiger nuts
- 4.2 oz of mixed dried fruit, diced small
- 4 Tablespoons of coconut flakes
- 1 1/4 cups of coconut flour
- 3.5 Tablespoons of honey
- 1 Tablespoon of gelatin
- 3 3/4 Tablespoons of coconut oil
- 2 Tablespoon water

Preparation

Preheat the oven to 280F (140C).

Soak the tiger nuts in hot water for 20 minutes.

Drain well and chop.

Combine the tiger nuts, dried fruit, coconut flakes, and 3 tablespoons (21g) of the coconut flour.

Add the honey and combine well.

Spread the mixture evenly in an oven-safe dish and press down to compact.

Bake for 1 hour and remove.

Let the mixture cool then crumble in a food processor until coarse.

If the pieces are too big, the mixture will fall apart so this step is crucial.

Sprinkle the gelatin over 1 tablespoon of lukewarm water in a small bowl.

Wait a minute or two, then add 1 tablespoon of hot water.

Mix well until the gelatin is completely melted.

Meanwhile, melt the coconut oil in the microwave.

Add the coarse mixture and remaining coconut flour in a large bowl.

Pour the gelatin and coconut oil over the mixture and mix until thoroughly combined.

Line a baking dish with parchment paper and pour in the new mixture.

Press down firmly.

Bake in the oven for 1 hour, then remove and allow to cool before slicing into bars.

Store in an airtight container.

Source: Foodista

12/28/2022

Easy to make, extremely flavorful, and satisfying 🍅🧅🌿🧄

Chana Masala In Minty Yogurt Sauce

Ingredients
- 2 bay leaves
- 2 15 oz cans chickpeas
- 2 teaspoons chana masala powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin seeds
- 2 cloves garlic
- 1/2 piece ginger
- 1/2 cup mint leaves
- 2 tablespoons oil
- 1 onion, finely chopped
- 1/2 teaspoon red chili powder
- salt to taste
- 2 tomatoes
- 1/2 teaspoon turmeric powder
- 1 cup yogurt

Preparation

Blend together the tomatoes, ginger, garlic and mint leaves to a smooth paste. No need to add water.

Heat oil in a large pan and add cumin seeds and bay leaves. Fry for 10 seconds and add the chopped onion and sauté until soft.

Add coriander powder, chana masala powder and turmeric powder and chili powder. Fry for 2 minutes.

Add the ground tomato paste, mix well and fry until oil separates.

Add the canned or cooked chana/chickpeas and salt and mix well. Cook for 7-8 minutes. Lower the heat to simmer and add yogurt.

Mix thoroughly. If needed, add 1/4 cup of water.

Let it simmer for 5 minutes and remove from heat.

Serve hot with rice, roti or naan.

Source: Foodista

12/27/2022

Tangy, spicy, easy, healthy and delicious 🥣🥕🍋🧅

Lebanese Lentil Soup

Ingredients
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup cooked rice
- 1 teaspoon coriander seed, crushed
- 2 cups dried lentils
- 8 cloves of garlic
- 1 ham bone with some meat left on it
- 1/4 cup fresh lemon juice
- 1 onion, finely chopped
- salt, to taste
- 2 cups of trimmed spinach cut in ½-inch strips (about 8 oz.)
- 8 cups water (can use 4 c. water and 4 c. 3 tablespoons olive oil

Preparation

Heat lentils, ham bone, and water in a large saucepan to boiling.

Reduce heat.

Skim the excess; skim off the top as it forms.

Simmer, uncovered, 45 minutes.

Heat oil in a large skillet over medium heat until hot.

Add spinach, onion, garlic, and coriander seed; saute until the spinach is wilted.

Add rice and the spinach mixture to the lentils.

Simmer, uncovered, until lentils and onions are tender, 15-20 minutes.

Remove ham bone, pull ham from bone, chop the meat and stir into the soup.

Add more water, if needed, to thin the soup.

Stir in the lemon juice, salt and pepper to taste.

Makes 6 (1 cup) servings.

Source: Foodista

12/27/2022

A mouth-watering traditional lamb curry recipe 🐑🥣🧄

Kashmiri Rogan Josh

Ingredients
- 1 pch asafetida
- 3 2/3 cups water or beef broth
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons dried ginger
- 1/2 tsp fennel seeds
- 1/4 teaspoon garam masala
- 3 pounds cubed lamb
- 4 teaspoons paprika
- 3 1/4 cups plain yogurt
- 1 teaspoon salt
- 6 teaspoons vegetable oil

Preparation

Grind the fennel seeds until fine.

Put the yogurt in a bowl and beat it with a fork until smooth and creamy.

Heat the oil in a large pot over a high flame.

When hot, put in the cinnamon and cloves.

A second later, put in the ground asafetida.

A second after that, put in all the meat and the salt.

Stir the meat and cook, still on a high flame for about 5 minutes.

Now put in the paprika and cayenne and give the meat a good stir.

Slowly add the yogurt, a small amount at a time, stirring the meat vigorously as you do so.

Add all the yogurt this way.

Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.

Add the fennel and ginger.

Give the meat some more good stir.

Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes.

Cover completely and cook on low heat for another 45 minutes or until the meat is tinder.

Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.

Remove the lid and add the garam masala.

It should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.

Source: Foodista

12/27/2022

Versatile, flavorful and bursting with color 🍅 🥬 🥗🍠

Arugula Salad With Sweet Potato Croutons

Ingredients
- 1 sweet potato
- 1 tablespoon olive oil
- 1 teaspoon crushed and dried rosemary
- salt and pepper, to taste
- 4 cups packed arugula
- 1/4 cup olive oil
- 1 tablespoon white wine vinegar
- shaved Parmesan cheese

Preparation

Preheat the oven to 425F degrees.

Cut sweet potato into crouton-sized pieces and arrange on a parchment-lined baking sheet. toss with 1 tablespoon olive oil, rosemary, salt and pepper.

Roast for 15 to 20 minutes, or until pieces are browned and tender.

Remove from the oven and set aside to cool.

In a large bowl, add arugula, olive oil, vinegar, salt and pepper. Toss mixture until all leaves are coated. Throw in roasted sweet potatoes, toss, and garnish with shaved Parmesan.

Source: Foodista

12/26/2022

Tastes extremely good and flavorful 🍗🧅🧄

Enchilada Chicken

Ingredients
- 1 can black beans
- 2 teaspoons Mrs. Dash Southwest Chipotle seasoning
- 1 (10 oz.) enchilada sauce
- 2 tablespoons fresh cilantro, chopped
- 1 cup light Monterey jack cheese
- 4 (4-ounce) trimmed boneless, skinless chicken breasts

Preparation

Preheat the oven to 350F.

Beat and tenderize the chicken.

Season each chicken breast evenly on both sides with the southwest seasoning.

Place a large ovenproof nonstick skillet over high heat.

When hot, lightly mist with the olive oil spray and add the chicken.

Cook, turning once, 2 minutes per side, or just until the chicken is golden brown on the outside.

While the chicken is cooking, heat beans over medium heat on stove top.

Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, one-fourth of the cheese and one-fourth of the cilantro.

Transfer the skillet to the oven and bake for 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.

Serve over black beans.

Source: Foodista

Verna's Recipes Select

01/20/2023

01/18/2023

01/15/2023

01/12/2023

01/10/2023

01/08/2023

01/03/2023

12/31/2022

12/31/2022

12/30/2022

12/29/2022

12/29/2022

12/28/2022

12/28/2022

12/27/2022

12/27/2022

12/27/2022

12/26/2022

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