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Recipes
CLASSIC ITALIAN TURKEY MEATBALLS
By Dorjon
Preheat the oven to 400 degrees F
- 1 cup plain bread crumbs
- 1/4 cup whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 small onion, finely chopped (See "cook's note")
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground dark turkey meat
- 1 pound spicy Italian turkey sausage links, casings removed
- Extra-virgin olive oil, for drizzling
Roasted Cauliflower, Broccoli, and Pasta Bake with White Cheddar
By Dorjon
Position racks in the top third and center of the oven and preheat the oven to 400 degrees F
- 6 tablespoons Olive Oil (plus more for the baking dish)
- 1 head Cauliflower (about 2 pounds; cored and cut into large bite-size florets)
- Kosher Salt and freshly ground Pepper
- 8 cups (about 18 ounces) Broccoli Florets
- 1 1/2 cups (about 5 ounces) Penne
- 4 ounces Pancetta (coarsely chopped; about 3/4 cup)
- 1 small Yellow Onion (finely chopped)
- 1 tablespoon finely chopped fresh Thyme
- 1 tablespoon All-Purpose Flour
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 1 1/4 cups (about 5 ounces) shredded White Cheddar Cheese
- 1 cup very coarse fresh Multigrain Bread Crumbs (made in a food processor or blender from 2 slices of bread)
Soup - Spiced Red Lentil, Tomato, and Kale Soup
By Dorjon
Directions In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat
- 1 tsp coconut oil (or other oil)
- 2 large garlic cloves, minced
- 1 sweet onion, diced
- 3 celery stalks, diced
- 1 bay leaf
- 1 & 1/4 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp smoked sweet paprika, to taste 1/8 th tsp cayenne pepper, or to taste 14
- oz can diced tomatoes 5
- 6 cups vegetable broth, more if desired 1 cup red lentils, rinsed and drained fine grain sea salt and pepper, to taste 2 handfuls torn kale leaves or spinach
Eggplant Parmesan Meatloaf
By Dorjon
Preheat the oven to 375 degrees F
- 2 pounds ground beef
- 2/3 cup chopped fresh basil
- 2/3 cup finely grated Parmesan
- 2/3 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
- 1/3 cup panko breadcrumbs
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large cloves garlic, minced
- 2 large eggs, at room temperature
- 1 small onion, finely chopped
- 1/4 cup extra-virgin olive oil
- 1 medium eggplant, trimmed and cut into six to eight 1/2-inch-thick slices
- 1/4 teaspoon kosher salt
- 1/4 teaspoon finely ground black pepper
- 1/3 to 3/4 cup of jarred tomato-basil sauce, such as Giada De Laurentiis for Target, plus extra for serving
- 1/2 cup coarsely grated whole milk mozzarella
Grilled Vidalia Onions
By Dorjon
Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and ...
- 6 large sweet white onions, such as Vidalia
- 12 strips bacon
- 2 tablespoons butter
- Salt and pepper
Mario Batali's Ragu alla Clemenza
By Dorjon
step 1 ingredients 1 1/2 pounds Rigatoni instructions Bring a large pot of salted water to a bo...
- 8 ounces Ground Pork
- 8 ounces Ground Veal
- 1 1/2 pound Hot Italian Sauage in casing
- 3 tablespoon Extra-Virgin Olive Oil
- 8 ounces Fresh Ricotta
- 2 Eggs (beaten)
- 1/4 cup Parmigiano-Reggiano (grated plus more for garnish)
- 1/4 cup Fresh Bread Crumbs
- 3 Garlic Cloves (sliced)
- 3 tablespoons Tomato Paste
- 2 tablespoons Sugar
- 1/2 cup Red Wine
- 2 1/2 cups Basic Tomato Sauce
- Salt and Pepper to taste
- 1 1/2 pounds Rigatoni
- 1/2 cup milk
Tara’s Mom’s Overnight French Toast
By Dorjon
Directions Melt butter, brown sugar, and Karo syrup in saucepan over medium heat, stirring until smooth
- 1 1/2 sticks butter
- 1 1/2 cups brown sugar
- 1/2 cup Karo syrup or maple syrup
- 1 large loaf French bread, cut into 1-inch slices
- 10 large eggs
- 2 1/2 cups milk
- 1 1/2 tablespoons vanilla extract
- 2 tablespoons ground cinnamon
- 1/4 cup dried cranberries, optional
- 1/4 cup chopped walnuts, optional
Italian wedding soup
By Dorjon
To make the meatballs: Place the ground veal and chicken in a large bowl
- For the meatballs
- 1/2 pound ground veal
- 1/2 pound ground chicken
- 1 cup dried bread crumbs (store-bought are fine)
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated parmesan cheese
- 1 teaspoon Kosher salt
- Pinch of pepper
- 2 tablespoons cold water
- For the soup
- 1/2 cup olive oil
- 1 cup diced onions
- 2 tablespoons chopped garlic
- 2 quarts chicken stock
- 2 cups diced carrots
- 2 cups diced celery
- 1 cup diced zucchini
- 1 pound escarole, chopped
- 1/2 cup grated parmesan cheese
- Salt and pepper (to taste)
Drip Beef Sandwiches
By Dorjon
Directions Sprinkle the chuck roast with salt and pepper
- One 4-pound chuck roast
- Salt and black pepper
- 3 tablespoons butter
- 2 tablespoons canola oil
- 2 cups beef broth
- 2 tablespoons minced fresh rosemary
- One 16-ounce jar pepperoncini, juice and all
- 2 yellow onions, sliced
- 10 to 12 toasted, buttered deli rolls
Deviled Chicken Thighs
By Dorjon
Directions In a large bowl, combine the butter, vinegar, mustard, paprika and pepper
- 1 teaspoon butter, softened
- 1 teaspoon cider vinegar
- 1 teaspoon prepared mustard
- 1 teaspoon paprika
- Dash pepper
- 2 boneless skinless chicken thighs (about 1/2 pound)
- 3 tablespoons soft bread crumbs
- 2 tablespoons chopped cashews
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