Venetiancanapes Recipes

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EASY CANNED VENISON



Easy Canned Venison image

Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.

Provided by EWEDIN31

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 5h30m

Yield 4

Number Of Ingredients 6

1 pound cubed lean venison
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon minced garlic
4 slices onion
1 tablespoon minced green bell pepper

Steps:

  • Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
  • Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
  • Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 1.7 g, Cholesterol 85.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 1 g, Sodium 610.4 mg, Sugar 0.7 g

VENETIANS



Venetians image

Bar cookie consisting of three layers separated by jam filling and coated with chocolate.

Provided by Elaine

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 28

Number Of Ingredients 11

8 ounces almond paste
1 ½ cups butter, softened
1 cup white sugar
4 eggs, separated
2 cups sifted all-purpose flour
1 teaspoon almond extract
¼ teaspoon salt
4 drops red food coloring
4 drops green food coloring
1 ½ cups apricot jam
1 pound semisweet chocolate, chopped

Steps:

  • Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
  • Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
  • In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
  • Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
  • Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
  • Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
  • Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 38.1 g, Cholesterol 52.7 mg, Fat 18.1 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 108.6 mg, Sugar 22.7 g

VENETIAN PANINO



Venetian Panino image

Provided by Giada De Laurentiis

Time 28m

Yield 6 or 12 servings

Number Of Ingredients 7

8 ounces Gruyere, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1 garlic clove, chopped
12 ounces sliced turkey
12 slices wheat or sourdough bread, crusts removed
6 tablespoons olive oil

Steps:

  • Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.
  • Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.
  • Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

VENEZUELAN CORN CAKES: CACHAPAS



Venezuelan Corn Cakes: Cachapas image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 15 pancakes

Number Of Ingredients 6

10 ears of corn
2 tablespoons sugar
1/4 cup milk
Pinch salt
Corn oil, for sauteing
1/4 cup sour cream, for garnish

Steps:

  • Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" of your desired size. Cook for 2 minutes on each side. Garnish with sour cream.

VENETIAN SUNSET



Venetian Sunset image

Provided by William Grimes

Categories     for one, cocktails

Yield 1 serving

Number Of Ingredients 3

1 1/2 ounces grappa
3 1/2 ounces orange juice
2 to 3 drops Campari

Steps:

  • Pour ingredients into an ice-filled shaker, shake, and strain into a martini glass.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 8 grams

VENETIAN CANAPES



Venetian Canapes image

Make and share this Venetian Canapes recipe from Food.com.

Provided by Fandoos

Categories     Vegetable

Time 50m

Yield 24 canapes, 4-6 serving(s)

Number Of Ingredients 12

12 slices firm white bread
5 tablespoons butter or 5 tablespoons margarine, divided
2 tablespoons all-purpose flour
1/2 cup milk
3 ounces fresh mushrooms, finely chopped (about 9 medium)
6 tablespoons grated parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
green olives, sliced
black olives, sliced
red bell pepper, cut in strips
green bell pepper, cut in strips

Steps:

  • Preheat oven to 350°F.
  • Cut circles out of bread slices w/2inch round cutter.
  • Melt 3 tbsp butter in small saucepan.
  • Brush both sides of bread circles lightly w/butter.
  • Bake bread circles on ungreased baking sheet 5 to 6 minutes per side until golden.
  • Remove to wire rack.
  • Cool completely.
  • Increase oven temp to 425°F.
  • Melt remaining 2 tbsp butter in small saucepan.
  • Stir in flour; cook and stir over medium heat until bubbly.
  • Whisk in milk; cook and stir 1 minute or until sauce thickens and bubbles (sauce will be very thick). Take off heat, and add mushrooms to sauce, 3 tbsp cheese, salt and black pepper, and stir until well blended.
  • Spread heaping tbs mushrooms mixture on top of each toast round; place on ungreased baking sheet.
  • Sprinkle remaining 3 tbsp cheese over canapes, dividing evenly.
  • Garnish w/black and green olive slices, and bell peppers.
  • Bake 5-7 minutes until tops are light brown.
  • Serve warm.

VENETIAN CODFISH



Venetian Codfish image

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 12

8 to 10 ounces dried cod
2 cups milk
1/2 small onion, halved
1 celery stalk, halved
1 garlic clove, crushed
Coarse salt and freshly ground pepper
1/2 to 3/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons finely chopped flat-leaf parsley
1/2 head radicchio di Chioggia, cut into thin ribbons
Balsamic vinegar, for drizzling
1/2 head Boston lettuce, cut into thin ribbons
12 slices Polenta for Venetian Codfish, grilled or sauteed

Steps:

  • In a large bowl filled with cold water, soak cod for 4 days, changing the water twice per day. Remove cod from water. Pull off any skin, and discard. Using kitchen pliers or tweezers, remove any bones from the spine.
  • In a large saucepan, combine milk and 6 cups water. Add onion, celery, and garlic; season with salt. Bring mixture to a boil. Reduce heat, and simmer for 20 minutes. Remove from heat, and transfer cod to the bowl of an electric mixer fitted with the whisk attachment.
  • Add just enough of the cooking liquid to moisten the fish, 1/4 to 1/2 cup. Be sure not to add the garlic clove. Beat cod on low speed. When it breaks into small pieces, increase the speed, and begin adding olive oil in a thin, steady stream. The quantity of oil used depends on the quality and fat content of the cod; stop adding oil when the mixture is very creamy and emulsified. Stir in parsley, and season with salt and pepper.
  • Using an oval ice cream scoop, neatly place 3 mounds of the cod mixture on each of 6 plates. Garnish with a handful of radicchio and Boston lettuce. Drizzle with oil and vinegar. Serve with polenta on the side.

VENETIAN-STYLE PASTA



Venetian-style pasta image

A superhealthy pasta dish that will bring you a taste of Italy in under 20 minutes

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 17m

Number Of Ingredients 8

2 red onions , sliced
1 tbsp olive oil
200g pasta shapes
4 tsp balsamic vinegar
2 tbsp sultana
4 tsp caper , drained and rinsed well
2 tbsp toasted pine nut
140g spinach leaves

Steps:

  • Start frying the onions in the oil in a non-stick frying pan - you'll need to cook them for about 10 mins until they're very soft. Meanwhile, boil the pasta.
  • Stir the vinegar, sultanas, capers and most of the pine nuts into the soft onions with some seasoning, then cook for 1 min more to soften the sultanas. Stir in the spinach with a splash of pasta water. Drain the pasta, then toss with the onion mix - the spinach should wilt as you do. Divide between 2 bowls, scatter with the remaining pine nuts and serve.

Nutrition Facts : Calories 568 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 21 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.74 milligram of sodium

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