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    You are in: Home / otoro's Public Recipes
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    7 Recipes

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    I made this a few days after Easter when I had leftover leg of lamb. Save the bones, along with the green part of the leeks to make lamb stock, if not beef stock can be substituted. It turned out really awesome and tastes even better the day after you make it. Really just add any veggies you like, my GF doesn't like onions (hence the leeks) but she loves mushrooms. This is hearty food for working class people, not fancy just good food for the gut. Simple and delicious.

    Recipe #455528

    This is similar to the Baked Ziti recipe from the Sopranos Cook Book, only better. Try to use fresh herbs in this if you have them. And please people, don't substitute cottage cheese for ricotta, it's not the same thing. Nor should the ricotta be fat free. I've made double and triple batches of this, sometimes I use Italian sausage along with meatballs. If you do, cook the sausage in the microwave for about 5 minutes then cut in half and drop in the sauce to finish cooking. This is my favorite way to cook Italian sausage, the texture is great and it gives a lot of flavor to the sauce. Once the sausage is cooked (about 25 minutes), cut into bite sized pieces to put in the dish. A note on the meatballs, I like a combination of beef and pork, which you can find at the butcher labeled 'Meatloaf Mix'. The ratio in this is 1:1 pound each: pasta, meatballs, ricotta, mozzarella. If I make a double batch it's two pounds of pasta, meatballs.....you get the idea. The best part of this is the top crust of crispy pasta and cheese. The sauce and meatballs, or even the whole dish can be made a day ahead of time. Awesome delicious Italian comfort food. Serve with garlic bread and salad if you wish.

    Recipe #368697

    This is my Aunt Carol's chocolate sheet cake recipe that I updated with chocolate ganache. We slice this cake up like brownies and bring to the family reunion every summer. I recommend serving this chilled. This cooks very fast so check it with a toothpick early, you don't want to over bake it.

    Recipe #362759

    This recipe has been adapted from 'The Essence of Chocolate' by Robert Steinberg and John Scharffen-Berger. Don't skimp on the chocolate, use Ghirardelli or Scharffen-Berger, the guy that put together the book also makes some of the best chocolate you can find in many gourmet stores, I've even seen it at the supermarket on occasion. For fancier cookies, use chocolate chunks. Because bread flour is a high-protein flour it adds a nice, chewy texture to these cookies. You may wish to substitute your favorite nuts or omit them all together but I love the combination of chocolate and pecans. I also recommend using a cookie scoop as it will provide more uniform sized cookies that bake more evenly.

    Recipe #362495

    This recipe comes from Good Eats with Alton Brown, slightly modified. An essential St. Patty's Day meal, it might take a while but your patience will be rewarded with some great corned beef any New Yorker would be proud of. And really the fridge does most of the work. If you can't find saltpeter, you can go without. It'll still taste good, it just won't have that classic pink corned beef color. You may also substitute one tablespoon dry gin for the juniper berries if you can't find them in your area. If I have any leftovers there's nothing better than corned beef hash from breakfast the next morning.

    Recipe #362493

    1 Reviews |  By otoro

    This is classic Southern-style sausage gravy; two thumbs up from my relatives in Tennessee and Kentucky. I'm very proud. It's quick, easy and delicious. Besides the sausage, all other measurements in this recipe are approximate, I don't measure the flour or milk. And a note on the milk: do not use skim, it won't come out right. Spoon this gravy over biscuits, toast or just about anything.

    Recipe #362269

    1 Reviews |  By otoro

    Everybody loves this great hearty chili. I make this quite often, especially in the winter. Also quite good using venison as a substitute. Serve with hot dogs, cornbread, or maybe some cooked macaroni. I'll sometimes make this a day in advance as it always tastes better the second day. I don't use enough cilantro to have fresh on hand so I usually use dried in this recipe.

    Recipe #361704


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