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    You are in: Home / Zetty66's Public Recipes
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    47 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    3 Reviews |  By Zetty66

    This recipe came from a Southern gal who obviously knows her food. She wrote on the recipe "the basis for a good fried turkey is the rub." I must say I agree with her on this one, this is the only way we cook our turkey now. The rub and injection are a great combination--I guarantee a moist, flavorful bird. Cooking times are estimated based on the size of your bird.

    Recipe #264131

    2 Reviews |  By Zetty66

    This came from a newspaper clipping. Really easy chicken dish with strong artichoke and tomato flavors and good old Green Goddess dressing.

    Recipe #255824

    8 Reviews |  By Zetty66

    I found this recipe on the back of Gold Medal "Best for Bread" flour, which credits it to Rose Levy Beranbaum's book "The Bread Bible". Easy to make and the potential add-ins are endless. My favorite is adding a head of roasted garlic. A very hearty bread. Prep time includes dough rising.

    Recipe #255121

    1 Reviews |  By Zetty66

    This one takes a little preparation, but is so good--especially with the included sauce.

    Recipe #255085

    2 Reviews |  By Zetty66

    My cousin shared this recipe with me after we had the sauce at a restaurant on Coronado Island. I've never made it at home, but know I enjoyed it at the restaurant. My cousin's advice: don't count the calories in this!!!!!

    Recipe #254779

    2 Reviews |  By Zetty66

    This recipe is originally from "Bill's" MIL, Carolyn Skiver. I assume Bill is a basketball player. Anyway, it's a great way to make brussels sprouts milder and may create some new sprout lovers!

    Recipe #254583

    1 Reviews |  By Zetty66

    Similar to RandyK's recipe--my grandmother adapted this from Avanti's restaurant in Peoria, IL. Rolls can be made round or long for more of a sub sandwich. This is worth every minute of the "rise" time.

    Recipe #254163

    This is my attempt to re-create an infused dipping oil served at Bernardi's Restaurant in Pontiac, IL. Yummy with or without asiago cheese grated on top and crusty bread dipped in. Vary some of the seasonings to alter flavor.

    Recipe #384751

    The guy in charge of food samples at my local Trader Joe's was serving this today. Sounds a little unusual, but it's really good. This guy has a knack for putting things together and coming up with a winner. It was served on wedges of whole grain tortillas. A different vinegar could easily be subtituted if you're not near Trader Joe's

    Recipe #381051

    My mom and I created this recipe after having an incredible cabbage/ham eggroll appetizer at Destihl Brewery in Normal, IL. We've turned it into a wonton dish, but the result is just as pleasing. Can be made ahead and kept in the freezer--making the filling process something you can do when you have extra time. Play with the seasonings to your taste.

    Recipe #380446

    1 Reviews |  By Zetty66

    A slow cooker recipe from the latest Rachael Ray Magazine. A nice fix it and forget it recipe for a busy weekday. Meatballs come out really tender. Serve over pasta.

    Recipe #354913

    1 Reviews |  By Zetty66

    This is a good summer potato recipe--grilling the potato pieces vs. cooking them in the oven. The heat of the grill caramelizes the potato nicely and since they're already mostly cooked, burning them is less likely. Th seasonings could be varied to whatever suits you.

    Recipe #321279

    A great way to use up those strawberries that are so abundant right now. The addition of the buttermilk and the straining of the berry solids make this SOOO smooth. Incredibly easy, just mix and pop it in your ice cream maker. From Southern Living.

    Recipe #314867

    This is a recipe for preserving sweet bell peppers after roasting them and some garlic. I like to serve mine chopped on toasted baguette slices with some crumbled feta---yummy and easy appetizer. It makes a smaller batch so you may want to double it if you have a lot of peppers. Recipe from Small-Batch Preserving. (Please use appropriate canning methods.) Added note: This recipe just won 1st prize at the Ventura County Fair!

    Recipe #310738

    1 Reviews |  By Zetty66

    This is from March '08 edition of Cooking Light. The caramelized leeks get sweet and play very well off the slightly kicked-up salmon.

    Recipe #295552

    1 Reviews |  By Zetty66

    This recipe was created simply because my garden was overflowing with leeks and I needed to use up some baby portabellas. We served it over grilled chicken breasts, but it would go well with any type of meat--or maybe even a pasta sauce!! Enjoy.

    Recipe #288494

    1 Reviews |  By Zetty66

    Thes recipe originated in Mario Batali's NASCAR cookbook. I've changed it slightly to boil the wings before grilling for less fat and more "fall off the bone" tender. These have a kick, but not as hot as buffalo wings. The recipe orginally adds a white BBQ sauce traditional in Alabama. I personally didn't care for that portion of the recipe, but I'm sure there's a good one posted somewhere on Zaar.

    Recipe #285555

    1 Reviews |  By Zetty66

    This is a recipe from one of Madhur Jaffrey's books. I was looking for a different way to get my husband to eat lean meats and this worked (even though he did still put it on a bun). I served it with rice and Korean dipping sauce and it was yummy--no leftovers and even the kids ate some!!!!!

    Recipe #282276

    This is another recipe from the California Rancho cookbook. Very easy to make and makes a very unique appetizer. According to the notation in the cookbook, chiles used to be brined and kept in crocks to preserve them in the off season. The author suggests serving the chiles with sharp cheese and bread. Pasillas are also called poblanos and although they're not a hot as jalapenos they can still burn you a bit if cut barehanded.

    Recipe #280557

    1 Reviews |  By Zetty66

    This recipe comes from a Calfornia Rancho cookbook. You actually make a baker's clay to cook it in. The result is a very moist, flavorful meat--and very fun to "crack" out of the clay.

    Recipe #277856

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