The Don's Zoccoli Recipes

The Don’s Seasoning Salt
“DZ Seasoning”

The Don’s Breakfast Berry Pizza

The Don’s Fruit French Toast

The Don’s Fruit Pancake Soufflé

The Don’s Italian Frittata

The Don’s Joe’s Eggs

The Don’s Pumpkin Pancakes

The Don’s Quiche

The Don’s Short Rib Hash Eggs Benedict The Don’s Arentini Friend Rice Balls
The Don’s Thanksgiving Turkey Waffles The Don’s Baked Rosetti

The Don’s Garlic Rosemary Olive Oil Bread

The Don’s Italian Flat Bread Pizza

The Don’s Mozzarella Rotini

The Don’s Pear and Gorgonzola Bruschetta

The Don’s Pizza and Bread Dough

The Don’s Ricotta Baguettes

The Don’s Ricotta Bruschetta Breads

The Don’s Ricotta Bruschetta Loaf

The Don’s Roasted Stuffed Mushrooms

The Don’s Roma Tomato Garlic Shrimp

The Don’s Sausage and Mozzarella Polenta Balls

The Don’s Smoked Mozzarella with Honey and Figs

The Don’s Steamed Clams

The Don’s Chicken Soup

The Don’s Clam Chowder

The Don’s Gnocchi Clam Chowder

The Don’s Manhattan Clam Chowder

The Don’s Minestrone Soup The Don’s Arugula Salad

The Don’s Portuguese Soup The Don’s Baked Steak Caprese Salad
The Don’s Split Pea Soup The Don’s Butternut Squash Arugula Salad
The Don’s Wedding Soup The Don’s Fresh Tomato Mozzarella Salad

The Don’s Pesto Fennel Slaw Salad

The Don’s Potato and Veggie Salad

The Don’s Potato Salad

The Don’s Roman Salad

The Don’s Shrimp Pasta Salad

The Don’s Chicken Caprese Salad Sandwich

The Don’s Italian Cheesy Pita Bread

The Don’s Deep Fried Burger

The Don’s Italian Sandwich

The Don’s Lamb Burger

The Don’s Muffaletta Sandwich

The Don’s Mushroom Provolone Cheese Steak Sandwich

The Don’s Pork Sandwich

The Don’s Rib Eye Steak Pitas

The Don’s Roasted Duck Sandwich

The Don’s Short Rib Sandwich

The Don’s Soft Shell Blue Crab Sandwich

The Don’s Stromboli

The Don’s Turley Apple Brie Sandwich
The Don’s Angel Hair Pasta

The Don’s Bolognese Sauce and Meatballs

The Don’s Calamari and Penne Pasta

The Don’s Creamy Pesto Pasta with Steak Tenderloin

The Don’s Gnocchi and Pesto Sauce

The Don’s Lasagna

The Don’s Olive Spaghetti

The Don’s Parinekys

The Don’s Pasta Fusilli

The Don’s Pasta Masha Beduo

The Don’s Pasta Shells

The Don’s Ragu Lamb Rigatoni

The Don’s Beef Brisket The Don’s Manicotti
The Don’s Beef Stew The Don’s Ravioli
The Don’s Braciole
The Don’s Seafood Pasta
The Don’s Breaded Meat The Don’s Short Rib Pasta Italiano
The Don’s Deep Filet Shish Kabob The Don’s Shredded Beef Manicotti
The Don’s Marinated London Broil
The Don’s Shrimp Pasta
The Don’s Meatloaf The Don’s Spicy Jambalaya Pappardelle Pasta
The Don’s Mexican Pupusa
The Don’s Steak and Veggie Pasta

The Don’s Mongolian Beef The Don’s Vodka Tomato Cream Sauce with Bow Ties Pasta

The Don’s New York Steak Marsala

The Don’s New York Steak Piccata

The Don’s New York Steak with Red Wine Sauce

The Don’s New York Steak with Roasted Garlic Sauce

The Don’s Prime Rib

The Don’s Ribeye Stir Fry

The Don’s Short Rib Shepherd’s Pie

The Don’s Steak Au Poivre

The Don’s Steak Tacos

The Don’s Veal Chops

The Don’s Veal Scaloppini

The Don’s Veal Zoccoli

The Don’s Baked Roasted Italian Sausage The Don’s Barbeque Chicken
The Don’s Barbeque Ribs The Don’s Chicken and Dumplings
The Don’s Chicken and Stuffing
The Don’s Carnitas Burritos
The Don’s Italian Pork Chops The Don’s Chicken Cacciatore
The Don’s Italian Sausage and Peppers The Don’s Chicken Enchiladas
The Don’s Pesto Marinated Bone in Pork Chops
The Don’s Pickled Pigs Feet The Don’s Chicken Marsala
The Don’s Chicken Parmesan
The Don’s Pork Loin
The Don’s Pork Schnitzel The Don’s Chicken Pot Pie
The Don’s Roasted Pulled Pork The Don’s Chicken Prosciutto
The Don’s Sausage Fajitas The Don’s Chicken Salsa Verde
The Don’s Stuffed Pork Chops The Don’s Chicken Scaloppini

The Don’s Chicken Stew
The Don’s Coq Au Vin

The Don’s Italian Creamy Chicken Florentine
The Don’s Italian Fried Chicken

The Don’s Rolled Chicken Scaloppini

The Don’s Crab Cioppino

The Don’s Fish Tacos

The Don’s Jumbo Prawns

The Don’s Lemon Zest Salmon

The Don’s Lobster Newburg

The Don’s Lobster Tails

The Don’s Macadamia Nut Crusted Halibut

The Don’s Braised Rabbit The Don’s Puree Base For Any Fish

The Don’s Cornish Game Hens The Don’s Tilapia Filets

The Don’s Duck Stew

The Don’s Lamb Stew

The Don’s Lemon Garlic Rosemary T-Bone Loin Lamb Chops

The Don’s Pheasant Stew

The Don’s Rabbit Cacciatore

The Don’s Sage Thyme Rosemary Roasted Quail

The Don’s Salsa Verde Grilled Lamb

The Don’s Venison Red Wine Stew

The Don’s Wine Simmered Lamb

The Don’s Cabbage Rolls
The Don’s Grilled Caprese Portabella Mushrooms

The Don’s Italian Baked Veggie Pie
The Don’s Mini Eggplant Parmesan

The Don’s Risotto
The Don’s Spanish Paella Dish

The Don’s Stuffed Zucchini

The Don’s Artichoke and Aioli
The Don’s Cheesy Butter Garlic Sweet Potatoes

The Don’s Chili
The Don’s Green Beans with Blanched Almonds

The Don’s Grilled Portabella Mushrooms
The Don’s Mango Salsa

The Don’s Mashed Potatoes
The Don’s Sautéed Mustard Greens

The Don’s Sautéed Potato
The Don’s Spanish Rice
The Don’s Veggie Dish

The Don’s Warm Cannellini Bean Dish

The Don’s Alfredo Sauce
The Don’s Bolognese Sauce
The Don’s Butter Garlic Parsley Sauce
The Don’s Marinara Sauce

The Don’s Pesto Sauce
The Don’s Scampi Sauce
The Don’s Vodka Tomato Cream Sauce

Karen’s Carrot Cake
Karen’s Prune Cake
Karen’s Sesame Cookies
The Don’s Apple Dumpling Yum
The Don’s Baked Alaskan Dessert
The Don’s Best Biscotti Cookies
The Don’s Cannoli
The Don’s Cucciddati
The Don’s Peach Cobbler
The Don’s Poached Pears
The Don’s Scones
The Don’s Sfingi’s
The Don’s Vanilla Coffee Fruit Dessert





Pizza Dough
(see “The Don’s Pizza Dough”)

¼ Cup of Granulated Sugar

¼ Cup of Cinnamon

1 Container of
Mascarpone Cheese

1 Lemon Mix the granulated sugar and the
½ Cup of Blackberries cinnamon.
½ Cup of Blueberries
½ Cup of Strawberries Roll out the pizza dough into a circle
½ Cup of Raspberries about 10 to 12 inches.

1 Cube of Butter Put some parchment paper down on a
1-2 Tsp of Heavy Cream baking sheet and place the dough on it.

Brush the dough with melted butter.

Sprinkle the sugar and cinnamon all
over covering the top of the dough.

Bake in the oven at 375 degrees for 7
to 10 minutes.

While the pizza is baking, in a bowl
add the container of mascarpone
cheese.

Add the heavy cream to the cheese
and mix it until it is creamy.

Zest the lemon skin into the cheese

and squeeze ½ of the lemon juice.

Next take a teaspoon of sugar and mix
it in.

Let the golden brown pizza dough cool
for
10 minutes. Spread the cheese mix all
over and then
sprinkle the sugar and cinnamon mix all over the cheese. Next put all
the berries. In a bowl and add ¼ cup of sugar and mix. Put the berries
all over the entire pizza and cut and serve!

1 Loaf of Texas Toast
Bread

8 Ounces Cream Cheese

½ Cup of Brown Sugar

6 Eggs

1 Cup of Heavy Cream

Mix the eggs, heavy cream, vanilla extract, 1 Tbsp of Cinnamon
cinnamon, nutmeg and brown sugar really 1 Tsp of Nutmeg
well. 2 Tsp of Vanilla Extract
2 Cups of fresh
In a fry pan melt the butter and add all Strawberries
the fresh cut berries, sliced bananas, 2 Sliced Bananas
brown sugar, and frozen puree 1 Cup of Blue Berries
strawberries. 1 Cup of Raspberries
1 Cup of Blackberries
Sauté for a few minutes.

Now add the Brandy.

Sauté for 3 to 5 minutes to make sure the
Brandy is cooked.

Now mix the sugar with the cinnamon in a 1 Cube of Butter
bowl. ½ Cup of Brandy
1 Small Container of
Slice the Texas toast and cut it into 1 inch Sour Cream
thick slices. 1/3 Cup of Powder Sugar
¼ Cup of Sugar
Spread the cream cheese on each slice. 1 Orange

Take the cinnamon sugar mix and sprinkle it
over the cream cheese.

Now take the fresh cut berries and
sliced bananas and place them on the cream
cheese.

Put two Texas toast together to make a
sandwich with the strawberries and bananas
inside.

Take the sandwich and press together and dip it in the
egg wash mixture you made and place them in a buttered fry pan on
low to medium heat to brown on both sides. Now cut the sandwich
toast in half and plate. Next spoon the extra syrup fruit and Brandy
mixture over the top. Mix the sour cream with powder sugar and
cinnamon and add a dollop on top of the fruit and toast.

Rich and yummy!

12 Egg Yolks Scramble the egg yolks well.
*save the egg whites
In a blender add the egg whites and beat
¼ Cup of Brown Sugar until they are light and fluffy meringue.

1 Cup of Bisquick Whisk brown sugar in with the egg yolks
and add the bisquick.

1 ½ Cube of Melted Butter Next add the salt and half a cube of
1 ½ Tsp of Salt melted butter. Mix everything well.
½ Tsp of Baking Powder
½ Cup of Cream Cheese Now take your egg whites and fold them
1 Cup of Maple Syrup into the yokes easily so as to keep them
1 Cup Sliced Strawberries fluffy.
1 Cup Sliced Bananas
1 Cup Blackberries In a fry pan add the rest of the butter
¼ Cup of Brandy and pour the soufflé in the pan on low to
medium heat.

Next add the sliced strawberries, sliced
bananas and whole blackberries and place
them onto the pancake all over.

Cook on the stove top for 4 to 5
minutes.

Now finish in the oven on broil to brown
the top for 3 to 5 minutes.

In a small pot add the maple syrup and
the cream cheese to melt.

Sprinkle a teaspoon of brown and white

sugar in the pot.

Put the soufflé on a large platter and sprinkle powdered sugar over the
top. To finish it pour the syrup with the cream cheese over the top.

So rich and yummy!

1 Bag of Fresh Spinach Cut asparagus into 2 inch pieces.
1 Pound of Asparagus
4 Links of Italian Sausage Put a little butter into a fry pan and
1 Onion add the asparagus and sliced onion.
2 Packages of Portabella
Mushrooms Take 4 links of Italian sausage and
1 Bunch of Italian Parsley slice them into ½ inches and add
2 Tbsp of Butter them to the pan.
½ Cup of Heavy Cream
12-14 Eggs Next add the sliced mushrooms.
2 Large Tbsp of
Sour Cream Add a teaspoon of DZ Seasoning and
1 Avocado simmer for 10 minutes.
1 Tsp of DZ Seasoning
2 Tbsp of Parmesan Cheese Next add the bag of fresh spinach
1 Tsp of Salt to the pan. Cook for a few minutes
1 Tsp of Pepper until it is cooked.

Scramble the eggs and mix in the
heavy cream, salt and pepper.

Put the egg mixture into the fry pan
on medium low heat. Cook for about
4 to 5 minutes.

Flip the frittata and finish cooking it
the rest of the way 3 to 4 minutes.

Slide the frittata on a platter and
sprinkle some chopped parsley over
the top.

Put 2 large tablespoons over the top.

Slice an avocado in half, peel the
skin, then slice one side about ¾ way
through. Press on it to fan it out on
top. Sprinkle parmesan cheese on
the top.





1 Cup of Arboreal Rice Prepare “The Don’s Risotto”. Let cool
2-3 Cups of Chicken before making the balls.
Broth as Needed
Prepare “The Don’s Pesto Sauce”
1 Cup of Heavy Cream
1 Cup of White Wine In a fry pan add 1 cup of heavy cream,
then a cup of pesto and ½ cup of Romano
1 Onion Cheese. Sauté for 5 to 7 minutes. Melt ¼
6 Cloves of Garlic cube of butter to make it creamy.
½ Cup of Parmesan and
Mix a handful of Risotto into a large
Romano Cheese meatball and place your thumb in the
8 Ounces of Whole Milk middle and make a hole. Add the Romano
Fresh Mozzarella Cheese and Mozzarella cheeses in the middle and
cover it up. Repeat this process until
2 Cups of Flour done.
1 Cup of Seasoned
In a small bowl add 1 cup of flour and 1
Bread Crumbs teaspoon of DZ Seasoning and mix.
1 Cube of Butter
1 Tsp of DZ Seasoning In two separate bowls crack and beat 2
1 Bunch of Sweet Basil eggs.
¾ Cup of Pine nuts
3 Ounces of Olive Oil In another bowl add 1 cup of Italian
seasoned breadcrumbs.
2 Eggs
First roll the rice balls in the flour, then
in eggs and then in the breadcrumbs.

In a pot with olive oil heat it to deep fry
the balls for 2 to 3 minutes until they
are golden brown.

Pour the creamy pesto on a platter and
places the rice balls on top.

Delicious flavors of pesto, Risotto and
cheese in the center!

Fontina Cheese Put 2 cups of semolina flour and 2
Parmesan Cheese cups of regular flour in a bowl. Add
1 Pint of Heavy cream three eggs, 2 tsp of salt, ¼ cup of
1 Tsp of Nutmeg olive oil, and ½ cup of warm
1 Tbsp of DZ Seasoning water. Mix everything together. If
4 Cups of Semolina flour too dry, add more water. If too
wet, add more flour. Make it into a
3 Eggs ball and let sit for 20 minutes.
¼ Cup of Salt
¼ Cup of Olive oil Take the dough and roll it out into a
½ Cup of Water large circle so the dough is thin like
ravioli dough. Cut the dough into
squares 12x12.

In a larger pot boil water with 3 teaspoons of salt.
Add a little olive oil to the water so the dough will not stick.

Now drop the dough into the boiling water. Let cook for about 30-40
seconds. It doesn’t have to cook all the way through, just blanch
it. Now take the dough out and put it into ice water to cool for a
couple of minutes. Drain the excess water and lay the dough out. Add
the Fontina cheese covering the entire dough. Then add the prosciutto
covering the entire cheese. Then roll them into long burritos and cut
them in 1 ½ pieces. Put them on a baking pan. They should look like
little roses (Rosetti). Add the heavy cream covering the Rosetti.
Sprinkle a little nutmeg, parmesan cheese and DZ Seasoning over the
top.

Put them in a pre-heated oven at 375 degrees for 15 to 20 minutes.

ENJOY!

Take the warm water and dissolve the yeast in it.

Put all the ingredients in a large bowl. Add the garlic and
rosemary. Mix everything together. Now add the egg, the olive oil and
with water with the yeast. Mix everything together and knead it on a
breadboard with flour.

Now take a large bowl and coat it with olive oil or butter and place the
dough inside. Cover the bowl with a towel and put it in your oven. Turn
the heat on for 20 30 seconds and then off. You just want it warm.
Let the dough rise until it doubles in size. Take out and knead one more
time and then repeat the process.

4 Cups of Bread Flour After rising the second time, take two
1 Tsp of Baking Powder loaf pans and coat them with butter.
1 Tsp of Baking Soda Split the dough in half and put them in
the pans. Press them down to the
2 Tsp of Salt bottom. Now put them in the oven
1 Egg again covered with a towel and let
them rise one more time for about one
¼ Cup of Olive oil hour.
4 Fresh Cloves of Garlic
3 Tsp of Dried Rosemary Now preheat your oven to 375 degrees
1 Cup of Warm Water and set your timer for 30 minutes.
When the bread is done take it out to
1 Package of Yeast cool. Brush melted butter over the top.

Take the fresh garlic and put it in a
flat pan and drizzle olive oil all over
them and roast in the oven for 30
to 40 minutes at 300 degrees.

See “The Don’s Pizza and Now take the dough and roll it out
Dough” Recipe into rectangles around 6 inches by
12 to 14 inches.
½ Cup of Parmesan Cheese
½ Cup of Romano Cheese Make sure the dough is not too
thick.
4 to 6 Ripe Tomatoes
1 Bunch of Fresh Basil You should get two out of each
dough.
1 Cube of Butter
1 Tbsp of Granulated Garlic Set the oven at 500 degrees.

10 Fresh Garlic Cloves Now melt butter and add one
3 Ounces of Olive Oil tablespoon of granulated garlic. Mix
See “The Don’s Marinara it together. Brush the dough and
place in the oven for 5 minutes.
Sauce” Recipe
Take it out and spread the marinara
sauce all over the dough in a nice
thin layer.

Now cut the tomatoes thin and place
them on the dough. Next take the mozzarella cheese and place them
all over the dough.

Now take a little of DZ Seasoning and sprinkle it over the tomatoes
and mozzarella cheese. Now take the garlic and
chop it fine and sprinkle it all over the pizza.

Sprinkle chopped fresh basil over the top. Drizzle
the olive oil on top and place in the oven and bake
for 5 minutes or until golden brown, making sure
the dough is cooked underneath.

When the pizza is done, take it out and sprinkle
Parmesan and Romano cheeses over the top.

While it is still hot, add more fresh basil.





3 to 4 Pounds of Chicken Chop the onions, parsley, carrots,
with the Bones and Skin whole celery stock and put them in a
stock pot. Add the cans of chicken
Legs, Thighs, Breast or soup, the stewed tomatoes,
Rotisserie Roasted Chicken mushrooms, DZ Seasoning and all the
chicken pieces, legs thighs and
2 Large Cans of Italian Style breast. If the broth doesn’t cover all
Stewed Tomatoes the veggies, add a few cups of
water.
2 Large Cans of
Chicken Broth Let everything come to a boil, and
then turn it down and simmer for
1 Large Whole Celery Stock another 30 minutes. Slice the
zucchini and squash and add them to
5 Carrots the soup. Simmer for another 15
minutes until everything is cooked.
1 Large Bunch of Italian
Parsley Cook the angel hair pasta and add it
to the soup.
2 Packages of Mushrooms,
Not Sliced, Quarter Them You can take the chicken out and
take the meat off the bones then
3 Large Onions add it back in or leave it like it is.

3 Zucchini Serve it with Romano Cheese.

3 Yellow Squash

2 Tbsp of DZ Seasoning

Angel Hair Pasta

Romano Cheese

Peel the potatoes and cut them in ½ 6 Cans of Clams in
or ¾ cubes. Chop the onions, chop Their Own Juice
the celery in ½ pieces and chop the
parsley. 5 Potatoes

Put all the veggies and the clams in 1 Stock of Celery
a pot and add the chicken broth.
Simmer for 20 minutes. While it is 2 Large Yellow Onions
boiling add the heavy cream and
then DZ Seasoning. Simmer for 10 1 Large Bunch of
minutes. Italian Parsley

In a small pot melt the cubes of 2 Cartons of
butter and then add flour and whisk Heavy Cream
it together. It should look like thick
gravy. Add the gravy to the pot. 2 Small Cans of
Simmer for a few minutes more and Chicken Broth
if it is not thick then add flour.
2 Cubes of Butter

1 Cup of Flour

1 Tsp of DZ Seasoning

2 Tbsp of Hot Sauce

5 Pounds of Little Neck Clams

In a large stock pot add the 3 Cups of Chicken Broth
little neck clams, chicken broth, 1 Cup of White Wine
white wine.
1 Bunch of Italian Parsley
Chop the Italian parsley, celery, 3 Celery Stocks
fresh thyme, fresh sage and add
to the pot. 1 Fresh Bunch of Thyme
1 Fresh Bunch of Sage
Next add DZ Seasoning, the
butter and the clam broth and 1 Onion
let everything boil for 15 1 Tsp of DZ Seasoning
minutes. 1 1/2 Cubes of Butter

Take the clams out and shell 4 Cloves of Garlic
them and then put them aside. 5 Shallots
Drain the broth from the veggies
and save. 1 Cup of Clam Broth
1 Cup of Heavy Cream

Make the Gnocchi
*see “The Don’s
Gnocchi” recipe

Add olive oil to the bottom of a
fry pan. Chop the shallots fine,
cloves of garlic and add it to the pan.

Chop the leafy end of the celery stock and add it to the fry pan.
Sautee for a few minutes.

Put the shelled clams in the fry pan and sauté for a few minutes. Next
add the drained broth into the pan.

Add the heavy cream and ½ cube of butter. Sauté for a few minutes.

Cook about 2 pounds of Gnocchi in salted boiling water and then add
them to the pan. Sautee for 5 minutes so it thickens up a bit. If it is
too runny, add a little flour.

Serve with great Italian Ciabatta bread.

RICH & YUMMY!

2 Large Cans of Chicken Broth Chop the red bell peppers, carrots,
1 Large Can of San Marzano celery, onions and garlic and put them
Whole Packed Tomatoes in a stock pot with olive oil.
1 Whole Stock of Celery
4 Carrots Sauté for a few minutes.
1 Onion
4 Cloves of Garlic Add the chicken broth. Cube the
2 Bay Leaves potatoes and add them in.
1 Tbsp of Fresh Thyme
1 Tsp of Oregano Crush the whole peeled tomatoes by
2 Red Bell Peppers hand and add them in.
4 Cans of Whole Clams
1 Tsp of Red Pepper Flakes Next add the crushed tomatoes, cans
1 Bunch of Italian Parsley of clams with sauce, chopped thyme,
4-6 Slices of Bacon oregano, bay leaves, DZ Seasoning and
1 Can of Italian Style the red chili flakes.
Crushed Tomatoes
4 Potatoes Let everything cook for an hour on low
½ Cup of White Wine heat.
3 Ounces of Olive Oil





8 Ounces of First boil the potatoes. ½ Cup of Olive Oil
Arugula ¼ Cup of Vinegar
Cool them then cut them
8 Ounces of into cubes. 1 Tsp of DZ
Spinach Seasoning
In a bowl put the 1 Lemon
1 Cup of Corn arugula, spinach, corn, Pinch of
red onions and potatoes.
1 Red Onion Salt & Pepper
Sliced Mix together. 1 Tsp of Sugar
2 Finely Chopped
3 Yukon Gold In a separate bowl mix
Potatoes all the ingredients for Green Onions

the dressing, then
drizzle the dressing over

the salad and toss.

8 to 10 ¼ New York Sprinkle DZ Seasoning on both sides
Steak Strips of the steak.

3 Large Ripe Beefsteak or
Heirloom Tomatoes

24 Ounces Fresh Mozzarella
Whole Milk Cheese

½ Cup of Parmesan Cheese
1 Bunch of Fresh Basil
3 Loaves of Sourdough
or French Bread
16 Ounces of Prosciutto
3 Ounces of Aged
Balsamic Vinegar

3 Ounces of Extra Virgin
Olive Oil

3 Tbsp of DZ Seasoning

Heat the olive oil in a large pan and place the steaks and simmer on both
sides for 2 minutes. They should be rare.

Slice the tomatoes about ¼ inch thick. Place the tomato slices in a baking
dish with sides and cover the entire bottom. Drizzle a little balsamic and
olive oil over the top.

Now take the cooked rare steak and place it on the top of the tomatoes.
Sprinkle parmesan cheese over the top. Next place the mozzarella and cut
them in ¼ inch thick pieces and place them on top of the steak. Place the
prosciutto on the mozzarella cheese evenly. Add the fresh basil leaves over
the top. Drizzle olive oil over the top of everything.

Slice the sourdough bread and slice it about ¾ inches thick and place them
over the top and cover the whole dish. Drizzle olive oil over the top and
place in a preheated oven at 350 degrees for 15 to 20 minutes.

When the bread is nice and toasted take out and serve.

This dish will go great with angel hair pasta in fresh garlic, DZ seasoning,
parmesan and Romano cheeses and extra virgin olive oil with chopped fresh
basil.

1 Butternut Squash

1 Bag of Arugula

¼ Cup of Parmesan Cheese Take the butternut squash and cut it in
½ Cup of Cranberries half and clean the inside. Then cut the
½ Cup of Raisins skin off the outside. Cut the butternut
1 Cup of walnuts squash into 1 inch cubes.
1 Cup of Brown Sugar
1 ¼ Cubes of Butter Grease a baking sheet with butter. Place
1 Tsp of Cinnamon the squash on it and sprinkle brown sugar
3 Green Onions over the top. Next sprinkle cinnamon over
1 Cup of Apple Cider the top. Cut a cube of butter into small
cubes and add it all over the squash.

Place it in the oven at 375 degrees for 20
minutes.

¼ Cup of Apple Cider Vinegar While the squash is cooking, cut up the
½ Tsp of Salt and Pepper shallots and add them to a pot with a cup
1 Cup of Olive Oil of apple cider and ¼ cup of apple cider
4-5 Shallots vinegar.

Simmer for about 15 minutes so the liquid
reduces.

After 20 minutes turn the squash over so
it doesn’t burn on one side.

Cook for another 15 to 20 minutes until

the squash is soft and done.

When done add the cranberries and the raisins to the squash. Mix together
and put it back in the oven for 5 to 10 minutes.

In a fry pan add the walnuts with ¼ cube of butter and sprinkle brown
sugar over the top. Simmer on low for 10 to 15 minutes on medium heat.

Take the dressing off the heat and add a teaspoon of salt and ½ teaspoon
of pepper. Add the olive oil into the cider until all mixed.

Take your squash out of the oven.

Fill a large bowl with fresh baby arugula, add the squash and walnuts. Pour
the dressing over the top. Mix together and serve.

A little sweet, a little nutty, a little peppery and a little vinegar!

4 Fennel Head Stocks Slice the tomatoes about 1/3
1 Cup of Roasted Pistachios inch thick.

1 Cup of Olive Oil Slice the fresh mozzarella
1 Bunch of Fresh Basil about 1/3 inch thick.

3 Cloves of Garlic Cut the avocados in quarters.
½ Tsp of DZ Seasoning Then slice them into 4 pieces
2 Cups of Fresh Italian Parsley but not all the way through.
2 Single Sprigs of Thyme Press down to fan out.
4-5 Pieces of Prosciutto

Layer with a tomato and then
the mozzarella.

Roll three pieces of Prosciutto and roll them to look like a Rigatoni
pasta. Place the avocado on top. Sprinkle DZ Seasoning over the top of
everything. Drizzle the aged Balsamic vinegar over the top. Drizzle the
extra virgin olive oil over the top. Julienne the basil and place some on
top. Next drizzle the reduced thick vinegar and zig-zag it back and
forth over everything.

Ok ready to eat! Yummy!





6 Sliced Chicken Breasts Rub the chicken breasts and rub them with
olive oil and sprinkle DZ Seasoning. Place
½ Cup of Fresh Pesto in a hot fry pan and cook the chicken on
medium heat for about 5 to 7 minutes on
½ Cup of Mayonnaise both sides or until the chicken is done
depending how thick they are. Take them
1 Tsp of DZ Seasoning out and place aside.

3 Large Fresh Basil Leaves Slice the tomatoes about ¼ inches. Place
them in a flat bowl and drizzle them with
2 Large Ripe Beefsteak the balsamic vinegar and olive oil and with
Tomatoes DZ Seasoning.

2 Ripe Avocadoes Do the same with the mozzarella cheese
slices.
6 Slices of Prosciutto
Cut the ciabatta bread into 5 to 6 pieces
3 Ounces of Olive Oil for the sandwiches and split them in half.
Drizzle a little olive oil on them and place
3 Ounces of Balsamic them in the broiler to brown about 3 to 4
Vinegar minutes.

1 Loaf of Ciabatta or
Sour Dough Bread

Mix the pesto with the mayonnaise to make an aioli. Spread the aioli on
the toasted bread slices.

Layer the prosciutto on both sides of the bread. Slice the chicken
breast thin and layer it on the prosciutto. Next add 2 large slices of
tomato and 3 slices of mozzarella. Add the 4 to 5 pieces of the avocado
and place the basil on top.

1 Pound of 80/20 Ground Beef Angus Mix the ground beef, Italian
sausage, the chopped red onion,
1 Whole Pack of Italian Sausage chopped garlic and parsley. Mix

1 Red Onion everything together.

4 Fresh Cloves of Garlic Next cut the stems off the jalapeno
1 Bunch of Italian Parsley peppers. Cut them in pieces and put
DZ Seasoning them in the Cuisinart.

2 Tbsp of Mayonnaise Now add the cheddar cheese and
1 Cup of Flour cream cheese and mix all together.
6 Ounces of Buttermilk
2 Cups of Panko Bread Crumbs Next make 2/ ¼ pound patties and
1 Package of Hamburger Buns flatten them out.
8 Slices of Gouda Cheese
1 Jar of Garlic Mayo Aioli Take 2 to 3 Ounces of the cream
16 Slices of Tomato cheese mix and put it in the middle.
4 Whole Jalapenos Now add the other patty on top.
1 Pound of Graded Cheddar Cheese Pinch all the edges so it seals the
½ Pound of Cream Cheese cheese inside.
1 Lemon
Now place it on the flat grill and
sprinkle DZ Seasoning on the burger.

Cook to about medium, 2-3 minutes
on both sides.

Take the burger and coat it in flour
then dip it in the buttermilk. Next
dip in the Panko breading.

Mix the ingredients together in the Drop it in the fryer at 350 degrees
Cuisinart: until the outside is golden brown.
About 2 to 3 minutes. Butter and
1 Jar of Mayonnaise toast the buns on the grill.
1 Bunch of Parsley
4 Cloves of Fresh Garlic

Now spread the aioli on both sides of the bun. Take your deep fried
burger and place a slice of gouda and jack cheese on top. Melt in the
salamander (open top oven). Put two slices of tomato on the burger.

What a burger!! When you take a bite the melted cheese on the inside

will ooze out!

Wow! Yummy!!

2 Cups of Bread Flour

1 Tsp of Salt

½ Tsp of Baking Powder

1 Cube of Butter

1 Container of Ricotta In a bowl mix the bread flour, salt, baking
Cheese powder together.
1 Tsp of Salt
½ Tsp of Pepper Cut the cube of butter into small cubes and
2 Tsp of Lemon Zest bring to room temperature.
1 Bunch of Fresh Basil
4 Ripe Roma Tomatoes Add the butter in and mix well. Slowly add
4-6 Slices of Prosciutto the water and mix. About 10 to 12
½ Cup of Grated tablespoons.
Fontina Cheese
1 Tsp of DZ Seasoning Mix together. The dough should be on the
½ Cup of Olive Oil dry side but so it comes out where you can
form it together.

Knead the dough on a floured breadboard for
3 to 4 minutes. Roll it in a ball and cover it
with plastic wrap and place it in the
refrigerator for ½ hour.

Next take the dough out and cut it into 4
pieces. Roll the pieces out to about 10 inches
or so.

Use a pastry brush to brush them with extra virgin olive oil. Place them
on a hot griddle and brush the other side with olive oil. They need to
cook for 2 to 3 minutes on both sides. They should be golden brown on
both sides.

In a bowl add the ricotta cheese, salt, lemon zest and mix together.

Spread the cheese over the entire pita bread and cover the top with
grated Fontina cheese.

Slice the Roma tomatoes very thin. Cover the cheese. Sprinkle DZ
Seasoning over the tomatoes. Place the sliced prosciutto over the
tomatoes covering the whole bread.

Next chop the basil in large pieces and sprinkle them over the top.

You can cut them in half and then fold them together to eat like a pita
sandwich.

Really flavorful and yummy!

In a Cuisinart put 4 to 5 cloves of 6-8 Slices of Dry Coppa
garlic, 1 cup of mayonnaise, the 6-8 Slices of Mortadella
juice of ½ lemon, ½ teaspoon of DZ 6-8 Slices of Dry Salami
Seasoning and mix well. 6-8 Slices of Prosciutto
6-8 Slices of Provolone Cheese
Mix 1 cup of olive oil, ¼ cup of 1 Head of Greenleaf Lettuce
wine vinegar, 1 teaspoon of DZ
Seasoning and 2 tablespoons of 2-3 Tomatoes
honey. 1 Cup of Extra Virgin Olive Oil

Cut the rolls ¾ through and pour ¼ Cup of Red Wine Vinegar
the dressing on both sides of the 1 ½ Tsp of DZ Seasoning
bread. Spread the aioli on both 2 Tbsp of Honey
sides and layer all the meats and Sourdough Rolls
cheeses on the roll. Next add the 1 Cup of Mayonnaise
chopped lettuce on top. Pour some 1 Lemon
more of the dressing over the 4-5 Cloves of Garlic
tomatoes and lettuce.

This sandwich goes well with “The
Don’s Potato Salad”!





2 Tbsp of DZ seasoning
5 Roma Tomatoes

1 Bunch of Sweet Basil
1 Bunch of Italian Parsley

5 Cloves of Garlic
3 Ounces of Olive Oil

½ Cube of Butter
½ Cup of Chicken Broth
1 Can of Italian Style

Red Cut Tomatoes
1 Cup of Wine

1 Pound of Angel Hair Pasta
1 Bunch of Green Onions

In a fry pan add olive oil, chopped garlic, chopped parsley and chopped
green onions. Sauté for 5 minutes.
Add cubed Roma tomatoes and DZ Seasoning. Sauté for 3 minutes.
Now add the white wine. Sauté for 5 minutes and make sure it comes to
a boil. Add the butter, chicken broth and the parmesan and Romano
cheese.
Cook the pasta in salted water. Pour the pasta in a bowl and pour the
sauce over the top. Sprinkle chopped parsley on top and sprinkle
Parmesan and Romano cheese on top.

SIMPLE, YET SO DELICIOUS!

2 Tbsp of Garlic 1 Pound of Ground Beef
2 Onions 1 Pound of Ground Italian Sausage
1 Bunch of Italian Parsley 4 Eggs
1 Bunch of Fresh Basil 2 Tbsp of Chopped Garlic
1 Tsp of Fresh Rosemary 1 Cup Seasoned Bread Crumbs
2 Tbsp of DZ Seasoning 1 Onion Chopped Fine
3 Ounces of Olive Oil ½ Cup of Parmesan and Romano
Cheeses
2 Large Cans of Italian Style Ready 2 Ounces of Chopped Italian Parsley
Cut Tomatoes 3 Slices of White Bread Soaked in
1 Large Can of San Marzano Milk and Crumbled
Tomatoes 2 Tbsp of DZ Seasoning
2 Large Cans of Tomato Puree
2 Large Cans of Tomato Sauce
2 Cups of Marinara Sauce with Basil
3 Pounds of Ground Beef
1 ½ Pounds of Ground Italian Sausage
2 Pounds of Boneless Pork Country
Style Ribs
1 Container of Three Cheese Mix:
Parmesan, Romano and Asiago
1 Bottle of Red Zinfandel Wine
¼ Cup of Sugar

Add olive oil in a stock pot. Chop up Mix all together and roll into
the onions, garlic, parsley, basil and meatballs, approximately 3 to 4
rosemary and sauté for a few ounces.
minutes. Put on a baking sheet and bake them
for about 30 minutes or until golden
Add the ground Italian sausage and brown. Then put them in the sauce
the ground beef. Sauté for 10 to finish cooking.
minutes. Bake the Italian sausage on a baking
sheet for 30 minutes and add to the
sauce also.

In a skillet brown the pork ribs with Add 2 teaspoons of DZ Seasoning
DZ Seasoning. Add to the stock pot. and let everything cook for at least
1 hour. Add the mix of cheeses and
Now add the ready cut tomatoes, let the sauce cook for another 2
tomato puree, tomato sauce and the hours. Check to see if it needs more
marinara sauce. Add 1 cup of the salt to taste.
Zinfandel wine.

Delicious and Rich!

1 Calamari Whole Tube 2-3 In a fry pan add some olive oil,
Pounds chopped parsley, sliced green onions,
chopped sweet basil, chopped cloves
1 Bunch of Green Onions of garlic and sliced portabella
mushrooms. Sauté for 5 to 7
4 Cloves of Garlic minutes.

1 Bunch of Fresh Sweet Basil Add the white wine, the juice of a
lemon and the cube of butter. Sauté
1 Lemon for 5 minutes.

1/ ½ Cups of White Wine Cook the Penne pasta in salted boiling
water.
1 Cube of Butter
Cut the Calamari in small sections and
2 Packages of Portabella drop them into the sauce pan.
Mushrooms
Sprinkle 3 tablespoons of DZ
¼ Cup of Parmesan and Romano Seasoning all over and cook for about
Cheeses 1 to 2 minutes. Now add the
Parmesan and Romano cheeses.
3 Ounces of Olive Oil
The key is not to overcook the
1 Pound of Penne Pasta calamari because it will be rubbery
and tough.

Place the cooked pasta in a bowl and
pour everything over the top. Garnish
with fresh basil and sprinkle some
parmesan cheese.

Rub DZ Seasoning and olive oil all over 1 Whole Steak Tenderloin
the steak tenderloin. Lay the whole 2-3 Tsp of DZ Seasoning
celery stocks down in a baking pan 6-8 Pieces of Thick Sliced Bacon
and put the tenderloin on top of them 4 Cloves of Garlic
and bake for 60 minutes or until the 1 Onion
internal temperature is 135 to 140 1 Bunch of Italian Parsley
degrees at 350 degrees. 1 Red, Green and Yellow Bell
Cook the pasta in salted boiling Peppers
water. 1 Cup of Peas
Melt the butter in a fry pan and add 1 Tsp of Sage
the bacon that has been cut into 1 Tsp of Thyme
small pieces, about ¾ inches. Sauté ¼ Cube of Butter
for a few minutes. 1 Cup of White Wine
Chop up the onion, garlic, bell ¾ Cup of Heavy Wine
peppers, parsley, and sliced 1 Container of Pesto
mushrooms, add 2 ounces of olive oil 1 Cup of Parmesan and Romano
and sauté for 5 minutes. Cheese
Add the white wine and sauté for a 2 Cups of Sliced Mushrooms
few minutes. 3-5 Ounces of Olive Oil
Next add the pesto, heavy cream and 5-6 Celery Stocks
2 to 3 teaspoons of DZ Seasoning. 1 Pound of Fettuccini
Add the peas and the parmesan and
Romano cheeses. Sauté for 5 minutes. Fettuccini
Mix the pasta and pesto sauce
together in a big bowl and sprinkle
more Parmesan and Romano cheeses.
Sprinkle chopped fresh thyme and
sage on top.
Slice the steak thin in 1/3 pieces and
layer it on the plate overlapping each
slice. Put melted butter and garlic
and drizzle it over the top and
sprinkle chopped sage and thyme.





4-5 Pounds of Beef Brisket

4 Single Stocks of Celery

4 Carrots

5 Red Potatoes

6 Cloves of Fresh Garlic

½ Pound of Green Beans

1 Bunch of Italian Parsley

1 Bunch of Green Onions

Take the beef brisket and put 2 Sprigs of Fresh Rosemary
it in a flat dish with sides and 3 Leaves of Fresh Sage
add the whole bottle of wine. 20 Kalamata Olives
Cover and put it in the 1 Bottle of Chianti Wine
refrigerator for three hours. 2 Cans of Beef Broth
2 Tsp of DZ Seasoning
Now take the veggies and chop 3 Ounces of Olive Oil
them. Add them to a large
stock pot with olive oil on 1 Pound of Whole Button
medium heat. Mushrooms

Take the brisket out of the
wine and put it into the pot to
brown on both sides.

After it is browned, take the
brisket out and add all the veggies.

Now add the beef broth and sauté for 10 minutes.

Add the rosemary and the sage.

Now put the brisket back into the pot and then add the red wine.

Add the DZ Seasoning and simmer for three hours. When it is
finished cooking, take the brisket out and shred it by hand into
pieces. Then add the meat back into the pot and mix.

Serve over rice.

Cut the meat into stew meat about 1 inch
squares or a little bigger.

Dip the meat in a bowl with flour and DZ
Seasoning.

6-8 Ribeye Steaks Add olive oil to fry pan and brown meat on
all sides.
1 Bottle of Red
Zinfandel Wine Heat olive oil in a stock pot and add
chopped onions, Italian parsley and cloves
of garlic. Simmer for 5 to 7 minutes.

1 Can of Italian Style After the meat is browned add it to the
Stewed Tomatoes stock pot. Add half the bottle of wine to
deglaze pan. Simmer 5 to 7 minutes.
1 Jar of Marinara Sauce
with Basil Now add the chopped celery and carrots.
Then add the can of tomatoes and the jar
4-6 Carrots of marinara sauce. Add the rest of the
bottle of wine and a tablespoon of DZ
4-6 Stocks of Celery Seasoning.

3-4 Cloves of Garlic

1 Bunch of Italian Keep stirring so it doesn’t stick or burn.
Parsley
When it comes to a boil, turn the heat
1 Cup of Flour down low and let simmer for a few hours.

1-2 Tbsp of DZ
Seasoning

3 Ounces of Olive Oil Follow the instructions on the polenta

1 Polenta Bag package for baking, but the only difference

1 Block of Jack Cheese is to take it out early before it is done and
then finish it off.

1 Large Onion Cut the block of cheese into one inch

½ Cup of Romano Cheese squares and add the cubes of cheese to all

½ Cup of Parmesan parts of the polenta.

Cheese Put it back in the oven until the cheese has

melted into the polenta. Just before the

stew is done, add the Romano and parmesan cheeses into the stew.

Spoon the polenta in the plate and add the stew over the top.

WOW! YUMMY!

4-6 Thin Sliced Chop the onions, garlic, and parsley
Rib Eye Steaks and sauté in a fry pan with olive oil.

2 Chopped Onions When finished put in a bowl and add
the seasoned bread crumbs and mix
1 Bunch of Italian Parsley together.

3-4 Fresh Cloves of Garlic Now season the sliced meat with DZ
Seasoning and lay them flat.
2 Tbsp of DZ Seasoning
Next cover the meat with the
1 Cup of Italian Seasoned provolone cheese and then cover the
Bread Crumbs cheese with a thin layer of
prosciutto.
½ pound of Ground Italian
Sausage Spread a thin layer of filling over the
prosciutto.
12 Slices of Prosciutto
Now at the end roll the meat like a
12 Slices of Provolone Cheese jelly roll and then tie the meat in
four places with butcher string so it
1 Cube of Butter stays together well.

1-2 Tsp of Heavy Cream Take the rolled meat and brown it in
olive oil until golden brown.

Take them out and put them in the
sauce to cook for at least one hour.