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Recipes
Cocktail Meatballs
By Joschef
Preheat the broiler. In a large bowl, soak the bread in the milk for 1 minute, until softened
- 5 slices of packaged white sandwich bread
- 1 cup milk
- 3 large eggs, beaten
- 1 small white onion, minced
- 1 tablespoon salt
- 2 teaspoons sweet paprika
- 1 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground mace
- 2 pounds lean ground beef
- Vegetable oil, for brushing
- 1 cup ketchup
- 1/2 cup currant jelly
- 1/2 cup dry sherry
- 1 tablespoon Worcestershire sauce
Fruit Stuffed Pork Loin Roast
By Joschef
Split the pork lengthwise without cutting through it so that you can open it like a book (butterflied)
- 1 Granny Smith apple, peeled, cored and diced
- Salt and freshly ground black pepper
- 2 lbs (1 kg) trimmed boneless pork loin
- 1 Tbs olive oil
- 10 cloves garlic, peeled
- 2 lbs. (1 kg) Yukon Gold or other yellow potato, scrubbed and cut in half
- 3 fennel bulbs, trimmed and thinly slic
Nut Bread
By Joschef
If making muffins, cook for 40 min
- SYROP:
- 1/2 cup (1 stick) butter
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 cups sour cream
- 1 cup chopped walnuts
- 1/2 cup dates
- 1/2 cup raisins
- 1 Tbs. orange zest
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup sugar
- 1/4 cup orange juice
Deep-Fried Turkey
By Joschef
Directions In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C)
- 3 gallons peanut oil for frying, or as needed
- 1 (12 pound) whole turkey, neck and giblets removed
- 1/4 cup Creole seasoning
- 1 white onion
Carmelle's ragout de boulettes
By Joschef
COMBINE meat, onion & bread crumbs in a large bowl
- 3 lbs. ground lean pork
- 1 lb. ground beef
- 1/2 lb. salt pork
- 1/4 cup choppd onion
- 1 cup bread crumbs
- 2 eggs
- 1 cup milk
- 1 Tbs. salt
- 1/2 tsp. pepper
- 1 tsp. dry mustard
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 cup flour
- 1/4 cup cooking oil
- 3 large sprigs celery leaves
- 8 cups boiling water
- 1 cup cold water
- 1/2 cup browned flour (250% oven}
- 2 tsp. salt (approx)
Pasta Puttanesca
By Joschef
Recipe courtesy Rachael Ray
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 4 to 6 cloves garlic, chopped
- 1 tin flat anchovy fillets, drained
- 1 /2 teaspoon crushed red pepper flakes
- 20 oil-cured black olives, cracked away from pit and coarsely chopped
- 3 tablespoons capers
- 1 (32-ounce) can chunky style crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, drained
- A few grinds black pepper
- 1/4 cup (a couple of handfuls) flat leaf parsley, chopped
- 1 pound spaghetti, cooked to al dente (with a bite)
- Crusty bread, for mopping
- Grated Parmigiano Reggiano or Romano, for passing, optional
- 4 cups (about 2 bundles) arugula leaves, coarsely chopped
- 1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
- 1 head Radicchio lettuce, coarsely chopped
- 1 large lemon
- Extra-virgin olive oil, to coat, 2 to 3 tablespoons
- Coarse salt and black pepper
- Oil cured black olives, for garnish, optional
Peanut Sauce
By Joschef
Whisk together all the ingredients in a bowl
- 5 tablespoons peanut butter
- 3 tablespoons warm water
- 2 1/2 tablespoons Chinese rice vinegar
- 1 1/2 tablespoons dark soy sauce
- 3 teaspoons white granulated sugar
London Broil II
By Joschef
In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano
- 1 clove garlic, minced
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 pounds flank steak
Grilled Garlic Parmesan Zucchini
By Joschef
Directions Preheat an outdoor grill for medium-high heat, and lightly oil the grate
- 3 zucchini
- 3 tablespoons butter, softened
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/2 cup freshly grated Parmesan cheese
Pork Tenderloin in the Slow Cooker
By Joschef
"This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks
- 1 (2 pound) pork tenderloin
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup water
- 3/4 cup red wine
- 3 tablespoons minced garlic
- 3 tablespoons soy sauce
- freshly ground black pepper to taste