Vontrottzu's

9out of9

Reviews

From Julia Child: "My Husband's Favorite Coq Au Vin"

(2 people found this helpful) Posted by Mrs.Stanley  

Julia Child was wonderful and so are her recipes. I did this one and added mushrooms and it was delectable. High praise and a must do recipe. — Vontrottzu Dec 12, 2006

Recipe #98972

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Pignoli Amaretti (pine Nut Cookies)

Posted by ~In*Memory*of*Brats~  

Splendid recipe, I made it with almond paste and had some pastashio paste also. I don't have an Italian bakery close to me, but I would still make these excellent cookies. A must for the holidays. — Vontrottzu Dec 2, 2006

Recipe #92382

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Anita Baker's Smothered Chicken

Posted by LMillerRN  

Absolutely delicious and easy to make. My guest loved it, I served it with potatoes and broccoli rabe. This is a keeper. — Vontrottzu Jun 2, 2006

Recipe #159449

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Italian Wedding Soup

(1 person found this helpful) Posted by LikeItLoveIt  

Excellent, I highly recomend this wonderful recipe. — Vontrottzu Jan 14, 2006

Recipe #14061

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Smothered Chicken

(1 person found this helpful) Posted by MsKittyKat  

Exceptional and terrific comfort food, loved by all including my picky eaters. A must have for anyone's repetoire. — Vontrottzu Dec 12, 2005

Recipe #95595

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Chocolate Mousse

(11 people found this helpful) Posted by Sandra Silver  

This is a superb recipe, easy to make and delicious. I used cognac and stong coffee in place of the water and used Valrhona bittersweet chocolate. It was perfect both ways. A must have recipe!!!!!!!!!! — Vontrottzu Oct 17, 2005

Recipe #8995

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Creme Brulee

(1 person found this helpful) Posted by Colby's Mom  

Quite marvelous, elegant, and the best creme brulee I have ever tasted. I also added Valrhona Bittersweet Chocolate the second time I made this and it was equally wonderful. — Vontrottzu Oct 7, 2005

Recipe #61495

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Chicken Stock

(4 people found this helpful) Posted by Jellyqueen  

excellent recipe, highly reccomended. — Vontrottzu May 12, 2005

Recipe #7689

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Chopped Chicken Liver Pate (Appetizer)

Posted by Alan Leonetti  

This was excellent but hard to locate schmaltz in a small southern town. Where does one buy chicken fat these days? I would like to make the grieven and keep in freezor. — Vontrottzu Nov 19, 2004

Recipe #78799

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