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Recipes
Jean-Pierre's Turkey, Stuffing & Gravy
By zboni
Turkey: Rub inside cavity of turkey with FRESH herbs
- Stuffing:
- 1 whole Turkey
- 2 Tbsp. each, Fresh Rosemary, Sage, Thyme, Oregano
- - chopped small
- 2 Tbsp. each, Dried Rosemary, Sage, Thyme, Oregano
- (mix together) to make herbs d'provence
- 2 Granny Smith Apples - 1/4'd - leave skin on
- 2 Oranges 1/4'd - leave skin on
- celery hearts - chopped in about 1" pieces
- 2 onions 1/4'd - peeled
- 1 Tbsp. extra virgin olive oil
- 6 Corn Muffins
- 1 lb. hot italian sausage - out of casing!
- 1 cup yellow onions, diced small
- 1 cup pears (2), diced small
- 1 cup celery hearts, diced small
- 1 cup carrots, diced small
- 2 Tbsp. fresh sage chopped
- 2 Tbsp. fresh rosemary chopped
- 2 Tbsp. fresh thyme, chopped
- 1/2 cup chestnuts
- 1 cup frozen corn
- salt & pepper
- 1/4 cup milk
- 1/4 cup chicken stock
- 1 cup canned diced pears in light syrup
- Giblet & Brandy Gravy:
- 1 teaspoon olive oil
- Turkey neck and giblets
- 1 cup chopped onion
- 2 chopped shallots
- 1/4 cup apple brandy
- 1/4 cup flour
- 3 cups defatted chicken stock
- 1 teaspoon freshly chopped sage
- 1 teaspoon freshly chopped thyme
- Salt and black pepper
Strawberry Tart with Champagne Sabayon
By zboni
For the Filling Fill the crust with berries, all perched upright, nestled closely together and filling the entire c...
- 1 1 1 Sugar Tart Crust (see below), baked and cooled
- Strawberry Filling
- 2 to quarts small to medium fresh strawberries, stemmed
- 2/3 2/3 cup sugar
- 2 2 teaspoons freshly squeezed lemon juice
- 1 1 tablespoon cornstarch
- 1 1 tablespoon water
- 2 2 tablespoons unsalted green pistachios, lightly toasted and chopped, optional
- Sabayon
- 4 4 large egg yolks
- 1/3 1/3 cup Champagne or dry sparkling white wine
- 1/4 1/4 cup sugar
- 1/2 1/2 cup chilled heavy cream
- Sugar Tart Crust
- 10-inch one 10-inch tart crust
- Ingredients
- 1/2 1/2 1/2 cup (1 stick) unsalted butter, at cool room temperature, cut into small pieces
- 5 5 5 tablespoons sugar
- 1 1 1 large egg yolk
- 1 1/4 1 1/4 1/4 cups sifted cake flour
Chocolate Layer Cake
By zboni
Preheat oven to 350 degrees
- 1 3/4 cups all-purpose flour, plus more for the pans
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
Ina Garten Split Pea Soup
By zboni
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper unt...
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 8 cups chicken stock or water
Horseradish Sauce
By zboni
In a small bowl, whisk the ingredients mayonnaise and sour cream until combined
- 1/3 cup prepared horseradish (or to taste)
- 2 tablespoons lemon juice (or to taste)
- 1/2 cup mayonnaise
- 1 cup sour cream
- pinch of cayenne
- salt and fresh ground black pepper to taste
Fried Green Olives Stuffed with Blue Cheese
By zboni
Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese
- 1 ounce (about) mild blue cheese (such as Maytag)
- 24 pitted Spanish olives, patted dry
- Peanut oil (for frying)
- All purpose flour
- 1 large egg, beaten to blend
- 1/2 cup fine dry breadcrumbs
Mar-a-Lago Turkey Burger
By zboni
Sauté the scallions, celery and apples in the canola oil until tender
- 1/4 * 1/4 cup scallions, thinly sliced
- 1/2 * 1/2 cup celery, finely chopped
- 3 * 3 Granny Smith apples, peeled and diced
- 1/8 * 1/8 cup canola oil
- 4 * 4 pounds ground turkey breast
- 2 * 2 Tbsp. salt
- 1 * 1 Tbsp. black pepper
- 2 * 2 tsp. chipotle Tabasco™
- 1 * 1 lemon, juice and grated zest
- 1/2 * 1/2 bunch parsley, finely chopped
- 1/4 * 1/4 cup Major Grey's Chutney, pureed
- Mar-a-Lago Pear Chutney
- 1 * 1 Anjou pear, peeled and diced
- 1/2 * 1/2 tsp. cinnamon
- 1 * 1 tsp. sea salt
- 1 1/2 * 1 1/2 cups Major Grey's Chutney
- 1/4 * 1/4 cup dried currants or raisins
Pomegranate Molasses
By zboni
Bring juice & sugar to boil
- 3-1/2 cups pomegranate juice (if there is added sugar in your juice, reduce the sugar called for in this recipe)
- 1/4 cup lemon juice
- 1/2 cup sugar
Breakfast Sausage Casserole by Connie
By zboni
Crumble sausage into a medium skillet
- 1 pd ground pork sausage
- 1 teaspoon mustard powder
- 1/2 tsp salt
- 4 eggs beaten
- 2 cups milk
- 6 slices white bread toasted and cut into cubes
- 8 oz mild cheddar shredded
Spaghetti with Strawberries, Tomato and Balsamic
By zboni
1. Add the grape seed oil and strawberries to a 10-inch skillet
- 1 tablespoon grape seed oil
- 1 1/2 cups (approximately 1 pint) fresh strawberries, large berries cut in half, small ones left whole
- 2 tablespoons good-quality balsamic vinegar
- 2 cups peeled whole San Marzano tomatoes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound good-quality spaghetti
- Pasta water (see below)