The Don Zoccoli Family Recipe Book

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The Don’s Mushroom Provolone Cheesesteak Sandwich INGREDIENTS 4-6 Ribeye Steaks Sliced Thin 2 Tbsp of DZ Seasoning 1 Cup of White Wine 3 Cloves of Fresh Garlic 1/2 Cup of Chopped Parsley 1/2 Cube of Butter 16 Ounces of Sliced Portabella Mushrooms 2 Onions 12 Slices of Provolone Cheese 1/2 Cup of Chopped Basil 1 Tbsp of Chopped Sage 1 Tbsp of Chopped Thyme Sour Dough French Rolls 3-5 Ounces of Olive Oil SAUCE INGREDIENTS 2 Cups of White Wine 1/2 Cup of Chopped Parsley 4 Cloves of Chopped Garlic 1 Cube of Butter 1 Tbsp of DZ Seasoning Preparation Cut the ribeye steaks in half so you make 2 steaks out of one. They should be about 1/3 inch thick. Rub them with olive oil and then sprinkle DZ Seasoning all over them one hour before you cook them. Now take a fry pan and add a little olive oil. Add to the pan the sliced mushrooms, chopped garlic, two onions, chopped parsley, chopped basil, sage and thyme. Next add the white wine and butter. Sauté for 20 minutes. SAUCE Preparation Place all the sauce ingredients in a pot and simmer until all the butter is melted and the garlic is cooked. About 10 minutes. Next take the steaks and barbeque to rare or medium rare. When the steaks are done, put them in a pan and pour the sauce over them and let them sit for a while. Butter the rolls and bake them in the oven until golden brown. Next place provolone cheese on both sides of the bread and melt them in the oven. Now take the sautéed mushrooms and onions and spoon it on the toasted rolls with the melted cheese and then add the steaks to make the sandwiches. 50
The Don’s Short Rib Sandwich Preparation Spread the rolls with butter and put them in the oven to brown them. INGREDIENTS 6-8 Short Ribs *see “The Don’s Short Rib” recipe on page 118 1 Package of Sour Dough or French Rolls 1 Cup of Mayonnaise 1/2 Cup of Roasted Red Peppers 1/2 Tsp of DZ Seasoning 1/2 Cup of Parsley 1 Clove of Chopped Garlic 1 Tsp of Red Pepper Flakes 1 Lemon Green Leaf Lettuce Ripe Beef Steak Tomatoes Sliced Thin Red Onions Provolone Cheese Butter RED PEPPER AIOLI In a blender add the mayonnaise, the juice of 1/2 lemon, a half teaspoon of DZ Seasoning, clove of garlic, and 1/2 cup of parsley. Add 1/2 cup of roasted red peppers and blend everything together to make your red pepper aioli. Spread the aioli on both sides of the toasted rolls. Add a good amount of short ribs about 6 to 8 ounces. Next add 2 slices of the Provolone Cheese and add that on the meat. Then take the green leaf lettuce and add that on top. Add two slices of the tomatoes and place them on top. Add the top of the bread, cut in half and eat! 51
Page 7 and 8:
eakfast The Don’s Breakfast Berry
Page 9 and 10:
BEEF The Don’s Filet Shish Kabob
Page 13:
It is essential to keep in your pan
Page 18 and 19:
The Don’s Crème Brulee French To
Page 20 and 21:
The Don’s Fruit Pancake Soufflé
Page 22 and 23:
The Don’s Joe’s Eggs Preparatio
Page 24 and 25:
The Don’s Quiche PREPARATION Butt
Page 26:
Ingredients 3 Carrots 1 Whole Celer
Page 32 and 33: The Don’s Braciole Ingredients 4-
Page 34 and 35: 1 Pound (21-32) Tiger Shrimp Cleane
Page 36 and 37: 2 Cups of Bread Flour 1 Tsp of Salt
Page 38 and 39: The Don’s Baked Rosetti Ingredien
Page 40 and 41: First put the mayonnaise in a bowl.
Page 42 and 43: 6 Ripe Roma Tomatoes 1 Bunch of Fre
Page 44 and 45: The Don’s Ricotta Bruschetta Loaf
Page 46 and 47: 4 Cups of Flour 1 Tsp of Sugar 3 Ts
Page 51 and 52: The Don’s Chicken Soup Ingredient
Page 53 and 54: The Don’s Gnocchi Clam Chowder Pr
Page 55 and 56: The Don’s Minestrone Soup PREPARA
Page 57 and 58: The Don’s Split Pea Soup Ingredie
Page 59: 6 Cups of Chicken Broth 2 Onions 2
Page 64 and 65: The Don’s Butternut Squash Arugul
Page 66 and 67: The Don’s Grilled Caprese Portabe
Page 68 and 69: The Don’s Potato and Veggie Salad
Page 70 and 71: The Don’s Romaine Salad Ingredien
Page 75 and 76: The Don’s Rib Eye Steak Pita Ingr
Page 77: The Don’s Muffaletta Ingredients
Page 81 and 82: The Don’s Roasted Duck Sandwich P
Page 83 and 84: The Don’s Chicken Caprese Salad S
Page 85 and 86: The Don’s Lamb Burger PREPARATION
Page 87: The Don’s Stromboli INGREDIENTS S
Page 92 and 93: The Don’s Cheesy Butter Garlic Sw
Page 94 and 95: The Don’s Garlic Rosemary Olive O
Page 96 and 97: The Don’s Grilled Portabella Mush
Page 98 and 99: The Don’s Mashed Potatoes Ingredi
Page 100 and 101: The Don’s Sautéed Potatoes Ingre
Page 102 and 103: The Don’s Veggie Dish Ingredients
Page 107 and 108: Ingredients 2 Tbsp of Garlic 2 Onio
Page 109 and 110: Ingredients See “The Don’s Mari
Page 111 and 112: Ingredients 1 Large Chuck Roast 1 B
Page 113 and 114: The Don’s Pasta Masha Beduo Ingre
Page 115 and 116: The Don’s Pasta Fusilli Ingredien
Page 117 and 118: Ingredients 6-8 Short Ribs 8 Ounces
Page 119 and 120: The Don’s Creamy Pesto Pasta with
Page 121 and 122: The Don’s Gnocchi and Pesto Sauce
Page 123 and 124: The Don’s Shrimp Scampi Pasta Ing
Page 125 and 126: The Spicy Jambalaya Pappardelle Pas
Page 127: The Don’s Vodka Tomato Cream Sauc
Page 132 and 133:
The Don’s Bolognese Sauce Sauce A
Page 134 and 135:
The Don’s Butter Garlic Parsley S
Page 136 and 137:
The Don’s Pesto Sauce PESTO INGRE
Page 138 and 139:
The Don’s Vodka Tomato Cream Sauc
Page 143 and 144:
The Don’s Filet Shish Kabobs Ingr
Page 145 and 146:
The Don’s New York Steak Marsala
Page 147 and 148:
The Don’s New York Steak Piccata
Page 149 and 150:
The Don’s Veal Parmesan Preparati
Page 151 and 152:
Slice the Roma tomatoes and slice t
Page 153 and 154:
The Don’s New York Steak with Roa
Page 155 and 156:
Ingredients 1 London Broil Roast 1
Page 157 and 158:
The Don’s Beef Stew INGREDIENTS 6
Page 159 and 160:
The Don’s Meatloaf Ingredients 3
Page 161 and 162:
PREPARATION The Don’s Breaded Mea
Page 163 and 164:
The Don’s Rib Eye Stir Fry Prepar
Page 165 and 166:
The Don’s Steak Tacos Preparation
Page 167 and 168:
The Don’s Short Rib Coq Au Vin In
Page 173 and 174:
The Don’s Chicken Parmesan INGRED
Page 175 and 176:
The Don’s Chicken Piccata Prepara
Page 177 and 178:
The Don’s Rolled Chicken Scallopi
Page 179 and 180:
Ingredients 2 Whole Chickens 5-7 Ou
Page 181 and 182:
The Don’s Chicken Salsa Verde PRE
Page 183 and 184:
The Don’s Chicken Stew Ingredient
Page 185 and 186:
INGREDIENTS 2 Whole Fryers 1 Onion
Page 187 and 188:
Ingredients 1 Celery Whole Stalk 1
Page 189:
Ingredients 3-4 Skinless Boneless C
Page 194 and 195:
The Don’s Roasted Pulled Pork PRE
Page 196 and 197:
The Don’s Pork Marsala Ingredient
Page 198 and 199:
The Don’s Pork Scallopini INGREDI
Page 200 and 201:
The Don’s Pesto Marinated Bone in
Page 202 and 203:
The Don’s Pork Schnitzel Ingredie
Page 204 and 205:
The Don’s Baked Roasted Italian S
Page 206 and 207:
The Don’s Sausage Fajitas Ingredi
Page 211 and 212:
Ingredients 2 Whole Crabs 20 Clams
Page 213 and 214:
The Don’s Lemon Zest Poached Salm
Page 215 and 216:
The Don’s Stuffed Lobster Tails I
Page 217:
The Don’s Tilapia Filets Ingredie
Page 222 and 223:
2-3 Pounds of Venison Meat 2 Yellow
Page 224 and 225:
The Don’s Braised Rabbit Ingredie
Page 226 and 227:
Soak the wild ducks in vinaigrette
Page 228 and 229:
The Don’s Roasted Lamb Osso Bucco
Page 230 and 231:
The Don’s Wine Simmered Lamb Prep
Page 232 and 233:
Cut the pheasants into smaller piec
Page 238 and 239:
The Don’s Pickled Pig’s Feet In
Page 240 and 241:
The Don’s Cabbage Rolls Ingredien
Page 242 and 243:
The Don’s Risotto Milanese Ingred
Page 244:
The Don’s Stuffed Zucchini Ingred
Page 249 and 250:
The Don’s Baked Alaskan Dessert P
Page 251 and 252:
Ingredients 5 Fresh Ripe Peaches or
Page 253 and 254:
The Don’s Lemon Meringue Pie PIE
Page 255 and 256:
The Don’s Scones 2 Cups of Bisqui
Page 257 and 258:
The Don’s Cucciddati FILLING 4 Cu
Page 259 and 260:
The Don’s Chocolate Ricotta Break
Page 261 and 262:
Karen’s Carrot Cake Ingredients 2
Page 263:
Karen’s Sesame Cookies Ingredient
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The Don Zoccoli Family Recipe Book

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