Joschef's profile page
Recipes
Cocktail Meatballs
By Joschef
Directions Preheat oven to 350 degrees F (175 degrees C)
- 2 pound lean ground beef
- 2 egg
- 1/4 cupwater
- 1 cup bread crumbs
- 1/4 cup tablespoons minced onion
- 2 (8 ounce) can jellied cranberry sauce
- 1 1/2 cup chili sauce
- 2 tablespoon brown sugar
- 1 tablespoon lemon juice
Chicken and Bow Tie Pasta
By Joschef
Place chicken in a saucepan, and add water to cover
- 4 boneless, skinless chicken
- breast halves
- 1 (12 ounce) package farfalle
- (bow tie) pasta
- 1 (14 ounce) can chicken
- broth
- 1 head broccoli, cut into florets
- 1 medium red bell pepper,
- thinly sliced
- 2 cloves garlic, minced
- salt and pepper to taste
- 2 (8 ounce) containers chive
- and onion cream cheese
- 1/4 cup freshly grated
- Parmesan cheese
Whole stuffed Cabbage (Polish style)
By Joschef
1. Remove the outer leaves from the cabbage heads and core them but leave the heads whole
- 2 large whole heads of cabbage
- 3.5 ounces/105ml olive oil
- 2 large finely chopped onions
- 4 finely grated carrots
- 1 finely grated parsley root
- 3 chopped garlic cloves
- 7 ounces/200g finely chopped celery
- 2.2 pounds/1kg ground pork
- 1.1 pounds/500g ground chuck
- Chopped leaves of several sprigs thyme
- Salt and pepper
- 1.1 pounds/500g cooked rice
- 8 slices bacon
- 10 ounces/300ml vegetable stock
- Chopped leaves from 2 rosemary sprigs
Eggplant Parmesan
By Joschef
Recipe courtesy Bobby Flay, 2008
- 3 tablespoons olive oil
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1/2 teaspoon red pepper flakes
- 3 roasted red peppers, peeled, seeded and chopped
- 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons freshly chopped flat-leaf parsley
- 3 tablespoons freshly chopped basil leaves
- 1 tablespoon freshly chopped oregano leaves
- Salt and freshly ground black pepper
- Honey, to taste
- 5 cups fresh dried breadcrumbs (made from dried day-old bread)
- Butter, for greasing the dish
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh oregano leaves
- 1 tablespoon finely chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 6 large eggs, beaten
- 2 tablespoons water
- 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
- All-purpose flour, for dredging
- Vegetable oil, for frying
- Roasted Red Pepper Tomato Sauce
- 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
- 12 ounces grated fontina
- 3/4 cup grated Pecorino Romano
- Fresh basil leaves, torn
Habanero Pepper Jelly
By Joschef
Directions Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir...
- 8 half pint canning jars with lids and rings
- 1 1/2 cups cider vinegar
- 6 1/2 cups white sugar
- 1 cup shredded carrot
- 1/2 cup minced red bell pepper
- 15 habanero peppers, seeded and minced
- 2 (3 ounce) pouches liquid pectin
Braided Multigrain Egg Bread (2 loaves)
By Joschef
1. DISSOLVE 2 teaspoons (10 mL) sugar in 1 cup (250 mL) warm water, in large bowl
- 2 tsp (10 mL) sugar
- 1 cup (250 mL) water, warm
- 2 envelopes (8 g) active dry yeast (2 1/4 tsp/11 mL)
- 1 cup (250 mL) milk
- 3 tbsp (45 mL) sugar
- 2 tsp (10 mL) salt
- 1/4 cup (50 mL) butter or margarine
- 2 (2) egg, beaten
- 7 cups (1750 mL) ROBIN HOOD Best For Bread Multigrain Blend
- 1 (1) egg yolk
- 2 tbsp (25 mL) water
- 1/4 cup (50 mL) sesame or poppy seeds
Whole stuffed cabbage head
By Joschef
· Combine sauce ingredients; set aside
- SAUCE:
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1 garlic clove, minced
- 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1 teaspoon worcestershire sauce
- FILLING:
- 1 pound ground beef
- 1 medium onion, chopped
- 1 large head cabbage (4 pounds)
- 3/4 cup cooked rice
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2-1/4 cups water, divided
- 3 tablespoons cornstarch
- 2 tablespoons shredded Parmesan cheese
General Tso's chicken
By Joschef
Preparation 1. Cut the chicken into 1-inch cubes
- Sauce:
- 1 pound chicken thighs, boneless
- 1 tablespoon light soy sauce
- 1 egg, lightly beaten
- freshly ground black or white pepper, to taste
- Cornstarch, as needed
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons Chinese rice wine or dry sherry
- 1 tablespoon granulated sugar
- 3 tablespoons chicken broth or water
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 2 teaspoons cornstarch for thickening sauce, optional
- Other:
- 3 green onions (spring onions, scallions)
- 5 to 10 small dried red chilli peppers, according to taste
- 3 4 cups oil for deep-frying and stir-frying, as needed
Braised pearl onions with peas & bacon
By Joschef
1. Bring a saucepan of water to a boil
- 10 oz pearl onions 300 g
- 6 strips Compliments Naturally Smoked Bacon, cut into small pieces
- 1/2 tsp each salt and pepper 2 mL
- 1 cup water 250 mL
- 6 cups frozen Compliments Petite Peas 1.5 L
- 1 tbsp butter 15 mL
- 2 tsp chopped fresh Compliments Thyme 10 mL
Pasta e Fagioli a la Chez Ivano
By Joschef
Directions In a large pot over medium heat, cook beef until no longer pink
- 3 pounds lean ground beef
- 1/2 cup olive oil
- 4 cups chopped onion
- 2 cups chopped celery
- 2 (4.5 ounce) jars bottled minced garlic
- 1 teaspoon coarsely ground black pepper
- 8 (14 ounce) cans beef broth
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 1/2 teaspoons dried thyme
- 2 1/2 teaspoons dried basil
- 2 1/2 teaspoons dried oregano
- 2 tablespoons dried parsley
- 2 cups ditalini pasta
- 2 (15 ounce) cans kidney beans, drained and rinsed