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Recipes
Rao's Lemon Chicken
By zboni
Broil chicken halves, turning once, for about 30 mins or until skin is golden brown and juices run clear
- 2 2-1/2 to 3 lb broiling chickens, halved.
- 1/4 cup chopped Italian parsely
- Lemon Sauce
- LEMON SAUCE
- 2 cups fresh lemon juice
- 1 cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 1/2 tsp minced garlic
- 1/2 tsp dried oregano
- Salt & Pepper to taste
Cornbread W/Roasted Fall Vegetable 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
Chestnut Ravioli W/ Sage Browned Butter
By zboni
SPECIAL EQUIPMENT: a 2 3/4-inch round cookie cutter Coarsely chop chestnuts
- 1 cup roasted, shelled, and skinned chestnuts (1/2 lb in shell or 7 oz bottled whole)
- 2 oz sliced pancetta or bacon, finely chopped
- 7 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1 large garlic clove, smashed
- 1/4 cup water
- 1 Granny Smith apple
- 2 tablespoons finely grated parmesan
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 48 won ton wrappers (12-oz package)
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh sage
Crab & Salmon Cakes
By zboni
Crumble whole wheat crackers in food processor until fine
- 8 oz. Panko bread crumbs
- 2 oz. whole wheat crackers, such as Wheatsworth Stone Ground
- 3 whole eggs
- 3 cloves garlic
- 1/2 oz. ginger
- 1 tsp Tabasco sauce or 1/2 Scotch Bonnet chili pepper
- 8 oz. Jumbo lump crab meat 1/2” sizes
- 8 oz. salmon chopped into 1/2” cubes
- 1/2 green bell pepper, finely diced
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 2 tbsp fresh cilantro
- Salt & Pepper to taste
Chicken w/40 Cloves of Garlic
By zboni
Place 1 sprig each of thyme, rosemary, sage and ltalian parsley in chicken cavity
- 2 sprigs ftesh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 sprigs fresh ltalian parsley
- 40 cloves garlic, unpeeled
- 1 tsp. Salt
- 1 i4 tsp. ground
- black
- pepper
- 4 -lb.
- whole
- chicken,
- rinsed
- and cleaned
- 2 stalks celery, rinsed
- and sliced
- 1 loaf French bread, sliced and toasted
Rao's Roasted Peppers
By zboni
Roast peppers & peel. Put in bowl & mix in all remaining ingredients
- 6 red bell peppers - roasted
- 1 tsp. chopped parsley
- 1/2 cup olive oil
- 1/8 tsp. minced garlic
- 3 tbs. golden raisins
- salt and pepper
- 2 tbs. pine nuts
Farro Soup w/Smoked Duck
By zboni
Rinse and then soak the farro for several hours or overnight before proceeding with recipe
- For Serving:
- 7 oz. farro grain, rinsed and soaked for several hours or overnight
- 1/4 cup EVOO
- 1/2 cup carrots, small dice
- 1/2 cup celery, small dice
- 1/2 cup yellow onions, small dice
- 2 Tbsp. garlic, minced
- 10 oz. smoked duck breast, cut into small pieces
- 8 oz. mixed mushrooms, coarsely chopped (can include white, cremini, shiitake, oyster, etc.)
- 1 cup diced tomatoes and juice, (canned)
- 1 cup dry red wine
- 5 cups duck broth, or can substitute 2-1/2 cups beef broth + 2-1/2 cups chicken broth
- Pinch of crushed red pepper
- 8 oz. escarole, cleaned and chopped
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 Tbsp. fresh thyme, chopped
- EVOO for drizzling
- Grated parmigano-reggiano cheese
Red Velvet Cupcakes W/Creamy Vanilla Frosting
By zboni
Preheat oven to 350º Put paper cupcake inserts into cupcake pan
- Cake:
- 3 1/2 cups cake flour (not self-rising)
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 2 1/4 cups sugar
- 3 large eggs, at room temperature
- 6 Tbsp. red food coloring
- 3 Tbsp. unsweetened cocoa
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. salt
- 1 1/2 cups buttermilk
- 1 1/2 tsp. cider vinegar
- 1 1/2 tsp. baking soda
- CREAMY VANILLA FROSTING
- Follow recipe directions exactly!
- 6 Tbsp. all purpose flour
- 2 cups milk
- 2 cups (4 sticks) unsalted butter, softened
- 2 cups sugar
- 2 tsp. vanilla extract
Chocolate Mousse
By zboni
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot Whisk together yolk, sugar, and a pinch of salt in a metal...
- Garnish:
- 2 cups chilled heavy cream
- 4 large egg yolks
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 7 oz fine-quality blttersweet chocolate (not unsweetened),
- chopped
- lightly sweetened whipped cream
- Speclal equlpment an instant-read thermometer
Chocolate Spaghetti W/Whipped Cream, Sliced Strawberries & Chocolate Nibs
By zboni
Into a large bowl or on a work surface, sift together the flour, cocoa, 3 tablespoons sugar, and salt
- 2 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons confectioners sugar
- plus 3 tablespoons confectioners sugar
- Pinch salt
- 4 large eggs
- 2 tsp pure vanilla extract
- 2 tsp walnut oil or vegetable oil
- 1 1/2 cups cold heavy cream
- 1 tablespoon Nocello or brandy
- 1/2 cup thinly sliced fresh strawbenies
- 1/2 cup chocolate nibs or finely chopped semisweet chocolate