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Recipes
Meyer Lemon Shortbread Bars
By toobze
Preparation Instructions Preheat oven to 325 F
- FOR THE CRUST MIXTURE:
- 4 cups All-purpose Flour
- 1 pound Unsalted Butter, Softened
- 1-1/2 cup Powdered Sugar, Sifted
- 1 cup Granulated Sugar
- 1 Tablespoon Vanilla Extract
- FOR THE FILLING:
- 2 whole Extra-large Eggs At Room Temperature
- 3/4 cups Granulated Sugar
- 1/2 Tablespoons Grated Meyer Lemon Zest (for 1/2 Tablespoon You'll Need About 1 To 2 Lemons)
- 1/3 cups Freshly Squeezed Meyer Lemon Juice (for 1/3 Cup You'll Need 1 Lemon)
- 1/3 cups All-purpose Flour
Green Bean Casserole
By toobze
Bring a large pot of water to a boil; add a big pinch of salt and the green beans
- 3 pounds green beans
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 loaf crusty Italian bread
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- 4 tablespoons freshly grated Parmesan
- 5 tablespoons extra-virgin olive oil
- 2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
- 2 shallots, sliced
- 1 cup heavy cream
Pork Roast
By toobze
Adapted from: Joy of Cooking
- 6-8 cloves of garlic
- 1/2 teaspoon of salt
- 1 tablespoon of oregano
- 1 tablespoon of olive oil
- 3 pounds of boneless pork
- 1/4 teaspoon of black pepper
- 1 small onion, sliced
GOYA® Authentic Puerto Rican Pernil
By toobze
1.In a bowl, mix together the olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside
- 1 bone-in, skin-on pork shoulder (8 – 9 lbs.)
- 1/4 cup Extra Virgin Olive Oil
- 3 cloves garlic, finely chopped
- 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 2 tsp. Lemon Juice
- 2 packets Sazón GOYA® with Coriander and Annatto
- 1 tsp. Oregano
- 1/4 tsp. Ground Black Pepper
- 1 tsp. salt
Cheese Steak Stuffed Peppers – Keto Low-Carb
By toobze
1. Preheat your oven to 350°F (180°C)
- 1 pound (450g) lean ground beef
- 5 bell peppers
- 2 tablespoons butter
- 1 small yellow onion, minced
- 1 cup diced Cremini or button mushrooms
- 1 tablespoon Worcestershire sauce
- 1/2 cup crushed tomato
- Salt and fresh cracked black pepper
- 1 cup shredded cheese of your choice (provolone, mozzarella, swiss…)
Pesto Chicken Meatballs
By toobze
Pesto Sauce Rinse basil thoroughly to rid it of any dirt
- Pesto Sauce
- 2 cups basil leaves, picked from their stems and loosely packed
- 1/3 cup fresh parsley
- 1/4 cup freshly grated Parmigiano Reggiano cheese
- 3 cloves garlic
- 1/2 tsp. kosher salt
- 1/4 extra virgin olive oil or more
- Pepper
- Meatballs
- 1 lb. ground chicken
- 1/3 cup pesto sauce, homemade (recipe below) or store-bought
- 1 small-medium onion, cut in fine dice
- 1/2 cup-3/4 cup fresh breadcrumbs (I take bread and shred it in the food processor or you can use panko)
- 1/4 cup grated parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- 1 egg, beaten
- Splash of milk
Roasted Vegetables
By toobze
Preheat the oven to 425 degrees F
- 2 small turnips, peeled and quartered lengthwise
- 4 carrots, peeled and cut on the diagonal into 2-inch lengths
- 8 whole brussels sprouts, trimmed
- 4 cloves of garlic, peeled
- 2 shallots, peeled and halved
- 1 large golden beets, blanched, peeled and quartered
- 2 parsnips, peeled and cut on the diagonal into 2-inch lengths
- 3 tablespoons mild olive oil
- 1/2 tablespoon balsamic vinegar
- 1 tablespoons coarse salt
- 1/2 tablespoon finely chopped fresh sage leaves
- Freshly ground black pepper
Zucchini Cheesy Bread
By toobze
Preheat oven to 425º and line a baking sheet with parchment
- 3 medium zucchini, or about 4 cups grated zucchini
- 2 large eggs
- 2 cloves garlic, minced
- 1/2 tsp. dried oregano
- 3 c. shredded mozzarella, divided
- 1/2 c. freshly grated Parmesan
- 1/4 c. cornstarch
- kosher salt
- Freshly ground black pepper
- pinch of crushed red pepper flakes
- 2 tsp. Freshly Chopped Parsley
- Marinara, for dipping
Spaghetti Squash Fritters
By toobze
Place the spaghetti squash strands in a clean kitchen towel and squeeze out as much water as possible over the sink
- 1 cup spaghetti squash strands from a cooked spaghetti squash
- 2 eggs
- Sea salt and pepper
- 1-2 tsp. chopped fresh herbs, optional
- grated onion
Sour Cream Coffee Cake Muffins
By toobze
Directions Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt
- For The Muffins
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
- 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Confectioners' sugar (optional)
- For The Streusel Topping
- 1 cup packed dark-brown sugar
- 1 cup all-purpose flour, (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces