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Recipes
Turkey gumbo
By Peggio
First, to make the turkey broth place the bones in a large pot, along with the celery, carrots, onion, bay leaves, ...
- For the turkey broth:
- Turkey bones
- 2 ribs celery
- 2 carrots, peeled
- 1 medium yellow onion, cut in half
- 2 bay leaves
- 1 teaspoon peppercorns
- 4 whole cloves
- For the gumbo:
- 3/4 cup all-purpose flour
- 3/4 cup vegetable oil
- 2 tablespoons butter
- 1 large bell pepper, stemmed, seeded, and diced
- 2 ribs celery, diced
- 1 medium yellow onion, diced
- 8 okra, stemmed and sliced
- 4 cloves garlic, minced
- 8 cups turkey broth or chicken broth (if not making your own broth)
- 2-3 cups chopped cooked turkey
- 2-3 cups diced ham or sliced smoked sausage, such as kielbasa or andouille
- 1/4 cup chopped parsley
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1/4 teaspoon cayenne
- 4 green onions, green part only, chopped
- Cooked rice, for serving
Makeover Sloppy Joe Mac and Cheese Recipe
By Peggio
Cook macaroni according to package directions
- 1 package (16 ounces) elbow macaroni
- 3/4 pound lean ground turkey
- 1/2 cup finely chopped celery
- 1/2 cup shredded carrot
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1/2 cup water
- 1 envelope sloppy joe mix
- 1 small onion, finely chopped
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- 1 teaspoon ground mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups 2% milk
- 1 tablespoon Worcestershire sauce
- 8 ounces reduced-fat process cheese (Velveeta), cubed
- 2 cups (8 ounces) shredded cheddar cheese, divided
Cauliflower and Gruyere Macaroni and Cheese
By Peggio
Preheat the oven to 375°F
- 1 head of cauliflower (any color—I used orange), chopped into tiny florets
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more for the pasta
- 1 teaspoon black pepper
- 8 ounces elbow pasta
- 8 ounces Gruyère, shredded
- 2 1/2 cups heavy cream
- 1 clove garlic, finely minced (optional)
- 1 teaspoon ground mustard
- 1/4 teaspoon ground nutmeg
- Pinch of cayenne (optional)
- 3 ounces Parmigiano-Reggiano, finely grated
Hot Fudge Cake With Creamy Peanut Butter Sauce
By Peggio
From Cafe Mom
- 1 1/2 cup brown sugar (unpacked, divided)
- 1 cup flour
- 1/4 cup + 3 tablespoons unsweetened cocoa powder (divided)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 4 tablespoons melted butter (divided)
- 2 teaspoons vanilla (divided)
- 1/4 cup white sugar (divided)
- 1 3/4 cups boiling water
- 1/4 cup light corn syrup
- 1/2 cup peanut butter
Fresh Ravioli with Pear and Pecorino Cheese
By Peggio
Chef Lidia Bastianich's Recipe
- Ingredients:
- Adapted by StarChefs
- Yield: 6 Servings
- Fresh egg pasta:
- 3 cups unbleached all purpose flour, or as needed
- 4 large eggs
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- Warm water as needed
- Ravioli filling:
- 3-4 Bartlett pears, peeled and cored (approximately 1 pound)
- 3 Tablespoons mascarpone
- 1 pound grated fresh Pecorino Romano cheese (for stuffing
- ravioli)
- 4 ounces aged grated Pecorino Romano cheese
- (to finish pasta)
- 6 ounces butter
- Black peppercorn, coarsely ground, to taste
- Grated Pecorino Romano, for serving
Peanut Butter Cup Cheesecake
By Peggio
To make the crust: Preheat oven to 350°
- CRUST
- 4 & 1/2 cups crushed Oreo cookies
- 1 cup chopped roasted peanuts
- 1/2 cup unsalted butter, melted
- CHEESECAKE
- 32 ounces cream cheese, softened
- 5 large eggs
- 1 & 1/2 cups firmly packed light brown sugar
- 1 cup smooth peanut butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 12 regular-sized peanut butter cups, broken into small pieces
- TOPPING
- 5 ounces milk chocolate
- 1/4 cup sour cream
Grilled Steak Burgers - Recipe | Cook’s Country
By Peggio
1. For the burgers: Melt butter in 8-inch skillet over medium-low heat
- BURGERS
- 8 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 teaspoons onion powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 teaspoons soy sauce
- 1 1/2 pounds 90 percent lean ground sirloin
- 4 hamburger buns
- STEAK SAUCE
- 2 tablespoons tomato paste
- 2/3 cup beef broth
- 1/3 cup raisins
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
Pani Popo Samoan Coconut Buns
By Peggio
1) Mix and knead the dough ingredients together by hand, mixer, or bread machine set on the dough cycle until you'v...
- SWEET YEAST DOUGH
- 3 1/2 3 1/2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 1/4 1/4 cup granulated sugar
- 1/4 1/4 1/4 cup Baker's Special Dry Milk
- 2 1/4 2 1/4 1/4 teaspoon instant yeast or active dry yeast
- 3/4 3/4 3/4 cup lukewarm water
- 2 2 2 large eggs
- 4 4 4 tablespoons butter, softened
- 1 1/4 1 1/4 1/4 teaspoons salt
- 1 1 1 teaspoon vanilla extract or Buttery Sweet Dough Flavor
- COCONUT SAUCE
- 1 1 1 cup coconut milk powder *
- 1 1/4 1 1/4 1/4 cups water *
- 1/2 1/2 1/2 cup sugar
- 1 1/2 1 1/2 1/2 teaspoons cornstarch
- pinch pinch of salt
- TIP from our bakers
- 9" 9" to 9 buns? Bake in a 9" x 9" square pan to make 9 larger buns.
Crispy Bar-Style Pizza
By Peggio
Makes 4 12" pizzas Combine flour, sugar, salt, and yeast in bowl of food processor
- 18 ounces (about 3 3/4 cups) all-purpose flour
- .25 ounces (about 2 teaspoons) salt
- 1 tablespoon sugar
- 1 1/2 teaspoons instant yeast
- 2 tablespoons olive oil
- 12 ounces lukewarm water
- 1 tablespoon canola, grapeseed, or vegetable oil
- 1 recipe New York Style Pizza Sauce, pureed with a hand blender or standing blender until smooth
- 2 ounces finely grated parmesan
- 1 to 1 1/2-pounds grated low-moisture mozarella cheese
- Toppings as desired
Macaroni and Cheese
By Peggio
Adapted from Edna Lewis and Scott Peacock’s “The Gift of Southern Cooking”
- Serves 10
- 1 3/4 CUPS (8 OUNCES) ELBOW MACARONI
- SALT
- 1 1/4 CUPS (5 OUNCES) EXTRA-SHARP CHEDDAR CHEESE CUT INTO 1/2-INCH CUBES
- 2 TABLESPOONS PLUS 1 TEASPOON ALL-PURPOSE FLOUR
- 1 1/2 TEASPOONS SALT
- 1 1/2 TEASPOONS DRY MUSTARD
- 1/4 TEASPOON FRESHLY GROUND BLACK PEPPER
- 1/8 TEASPOON CAYENNE PEPPER
- 1/4 TEASPOON FRESHLY GRATED NUTMEG
- 2/3 CUP SOUR CREAM
- 2 EGGS, LIGHTLY BEATEN
- 1/3 CUP GRATED ONION, LOOSELY PACKED
- 1 1/2 CUPS HALF-AND-HALF
- 1 1/2 CUPS HEAVY CREAM
- 1 TEASPOON WORCESTERSHIRE SAUCE
- 1 2/3 CUPS (6 OUNCES) GRATED EXTRA-SHARP CHEDDAR CHEESE