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Recipes
Tomato Soup With Lemon-Rosemary Cream
By zboni
Melt butter in heavy large saucepan over medium heat
- 1/4 cup (1/2 stick) butter
- 1 onion, finely chopped
- 2 carrots, peeled, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried crushed red pepper
- 1 bay leaf
- 2 28-ounce cans crushed tomatoes with added puree
- 6 cups canned low-salt chicken broth
- 1/2 cup whipping cream
- 3/4 teaspoon minced fresh rosemary
- 2 teaspoons finely grated lemon peel
Chicken Salad
By zboni
Mix mayo, sour cream, tarragon & salt
- 2 chicky breasts, boiled, chopped
- ½ cup mayo
- ½ cup sour cream
- fresh tarragon
- salt
- ½ cup chopped walnuts
- 1 cup grapes
Lamb Ravioli with a Rosemary Cream Sauce
By zboni
Filling: In a large skillet over medium-high heat, saute lamb until fully cooked through
- Lamb Filling:
- 1 pound ground lamb
- 2 eggs
- 1/4 cup bread crumbs
- 2 teaspoons salt
- 1/4 cup Parmigiano-Reggiano
- Ravioli Dough:
- 2 cups all-purpose flour
- 2 teaspoons salt
- 3 eggs
- 1 tablespoon butter
- Rosemary Cream Sauce:
- 1 tablespoon chopped fresh rosemary leaves
- 2 tablespoons butter
- 2 cups heavy cream
- 1/2 cup seasoned stock
Black Forest Cupcakes
By zboni
1. Line 24 muffin tins with jumbo paper liners
- 1 recipe Chocolate Cake batter
- Kirsch
- 1 can prepared cherry pie filling
- fresh whipped cream
- dark chocolate shavings, sprinkles or any other fun toppings
- maraschino cherries
- Whipped Cream Ingredients
- 2 cups confectioners sugar
- 1 cup heavy whipping cream or until you get a nice consistency. The firmer the cream, the longer it will last.
ROASTED ROOT VEGETABLE W/CORNBREAD DRESSING
By zboni
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F
- 1 10-ounce bag pearl onions
- 2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound)
- 2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound)
- 2 cups 1/2-inch cubes peeled rutabagas (about 3/4 pound)
- 2/3 cup olive oil, divided
- 1 pound crimini (baby bella) mushrooms, stemmed, caps halved
- 6 large garlic cloves, peeled
- 2 teaspoons dried thyme
- 2 teaspoons dried crushed rosemary
- 1 1/2 teaspoons dried rubbed sage
- 6 cups 1/2-inch cubes Cornbread for Dressing
- 3 large eggs, beaten to blend
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups low-salt chicken broth
Brie & Crab Soup
By zboni
Trim and remove any strings from pea pods; slit them open, remove and discard peas; fill pods with fresh crab meat;...
- 8 pea pods
- 8 pieces fresh crabmeat
- 1 tablespoon butter
- 2 tablespoons onion, minced
- 2 tablespoons flour
- 1 cup chicken broth
- 1 teaspoon lobster base
- 1 cup heavy cream
- 1/4 cup Brie cheese (rind removed)
Joe's Mustard Sauce
By zboni
Place the mustard in a mixing bowl or the bowl of an electric mixer
- 1 Tbsp. plus 1/2 tsp Coleman's dry mustard, or more to taste
- 1 cup mayonnaise
- 2 tsp. Worsestershire sauce
- 1 tsp. A-1 sauce
- 2 Tbsp. each heavy cream and milk
- pinch of salt
Turkey Potpie w/ Cheddar Biscuit Crust
By zboni
This recipe could easily become a year-round favorite—simply substitute supermarket rotisserie chicken for the tu...
- FOR STOCK
- Carcass and skin from a 12- to 14-pound roast turkey
- 10 cups water
- FOR FILLING
- 1 medium onion, coarsely chopped
- 2 large carrots, cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1 large parsnip (peeled), cored and cut into 1/2-inch pieces
- 1 teaspoon chopped thyme
- 3 tablespoons unsalted butter
- 1/2 lb mushrooms, trimmed and quartered
- 1/4 cup all-purpose flour
- 4 cups roast turkey meat, cut into 1/2-inch pieces
- 1 (10-ounce) package frozen baby peas, thawed
- FOR BISCUIT CRUST
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coarsely grated extra-sharp Cheddar
- 1/4 cup grated Parmigiano-Reggiano
- 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups well-shaken buttermilk
Grandma's Cannoli's
By zboni
Let cool whip soften, almost to room temp
- 1 container cool whip
- 1 container empastada
- 1-2 drops of cinnamon oil
- 1-2 tsp cointreau
- powdered sugar (sifted, prepare at least a cup to start
Chicken Cordon Bleu
By zboni
Preheat oven to 350 degrees F
- 4 * 4 double chicken breasts (about 7-ounces each), skinless and boneless
- • Kosher salt and freshly ground black pepper
- • 8 thin slices deli ham
- • 16 thin slices Gruyere or Swiss cheese
- • 2 teaspoons fresh thyme leaves
- • 1/4 cup flour
- • 1 cup panko bread crumbs
- • 1 teaspoon olive oil
- • 2 eggs
- • 2 teaspoons water