The Don's Zoccoli Recipes

6-8 Rib Eye Steaks

3-4 Eggs

¼ Cup of Heavy Cream

¼ Cup of Roman and Parmesan
Cheese

1/8 Cup of Italian Parsley

1 Cup of Progresso Italian Style
Breadcrumbs

1 Tsp of DZ Seasoning

Cut the steaks into smaller
pieces. Slice them in half first. You should get 6 pieces out of each
steak. Cut off the excess fat.

Lay a plastic bag over the meat on a breadboard and with a meat
hammer pound the meat on both sides to tenderize them. They will
flatten out nice and thin.

After all the meat is pounded, take a bowl and crack 4 eggs. Add a
little of heavy cream, Romano cheese and chopped parsley. Mix
together. Put a pinch of DZ Seasoning too.

Now add the meat to the bowl and mix all together so they are
coated. Cover and put in refrigerator about one hour before you
cook.

Next take a flat bowl with sides and put the breadcrumbs in. Add DZ
Seasoning, Romano cheese and chopped parsley. Mix everything
together.

In a big fry pan on medium heat add enough olive oil to coat the pan
and a little more so it is about ¼ inch deep. Let it heat up.

Take the meat out of the egg mixture and put them in the
breadcrumbs pressing down on both sides to coat the meat well.

Place in the hot oil to brown them to a golden brown. Make sure it is
not to hot so you don’t burn them.

Continue to coat and cook all the meat.

Take a flat serving dish and put several pieces of paper towels on it
to drain some of the oil off.





Cut the chickens in half. Then cut
the back bone ridge off of each
half. Now cut them in halves.

In a large Tupperware add the
beer, white wine, the juice of the
lemons and also put the whole
lemons in there too.

Now add the olive oil, DZ
Seasoning then mix together.

Next rub the chickens with olive
oil all over and DZ Seasoning.

2-3 Whole Fryer Chickens Then put them in the marinade,
4 Beers cover and place in the
refrigerator for overnight.

1 Bottle of White Wine Next use a wooden spoon and tie
6 Whole Lemons the rosemary to the end with
1 Cup of Olive Oil cooking twine so you can use this
as a basting brush for the
chicken.

1 Tsp of Oregano Put the chicken on a hot barbeque
and sprinkle DZ Seasoning over

2 Tbsp of DZ Seasoning Take the juice of the marinade
and put it in a pot on the stove

10 Sprigs of Fresh Rosemary and bring it to a boil.
Use this juice to marinate with

Cooking Twine the rosemary basting brush while

the chicken is barbequing. Keep

turning the chicken to baste it with the juice to keep it moist and

give it flavor, approximately 45 minutes until done.

When the chicken is done, put it on a platter and pour the rest of
the boiled juice over the top.

Cut up the chicken and chop the
parsley, onions, garlic, celery,
carrots and mushrooms and add
into a stock pot.

Sauté for 15 minutes. Now add
the rest of the soups. Mix well
and let everything simmer for at
least 1 hour. Stir occasionally so
it won’t stick or burn.

5 to 6 Chicken Breasts, Mix the bisquick, DZ Seasoning,
4 to 5 Chicken Thighs baking powder and heavy cream.
If it is too runny add more
1 Bunch of Parsley bisquick. Use a large spoon to
2 Yellow Onions scoop the bisquick mixture into
5 Cloves of Garlic the pot making the dumplings.
1 Whole Stock of Celery
3 to 4 Large Carrots Sprinkle a little black pepper over
2 Small Cans of Chicken Broth the top. Put a lid and cover the
2 Cans of Cream of Chicken Soup pot and let it cook for 20 minutes
2 Cans of Cream of Celery Soup or so until the dumplings are
2 Cans of Cream of Mushroom Soup cooked.
1 Tbsp of DZ Seasoning
½ Cup of Parmesan Cheese Serve in a soup bowl with the
2 Cups of Bisquick dumplings on top!
1 Tsp of Baking Powder
1 Pint of Heavy Cream

2 Whole Fryer Chickens

5 Pounds of Yukon Gold Potatoes

1 Whole Celery Stock
4 Carrots

1 Large Yellow Onion
4 Cloves of Garlic
3 Eggs

1 Cup of Italian Style
Bread Crumbs

1 Cube of Butter
1 Pint of Heavy Cream

½ Cup of Parmesan and Cut the two chickens in half. Rub
Romano Cheeses olive oil on them and DZ Seasoning
Salt and Pepper all over. Put them in the
refrigerator for ½ hour.
2 to 4 Tbsp of DZ Seasoning
3 Ounces of Olive Oil Next put the potatoes skin on and
boil them in a pot of salted water.

Add olive oil in a fry pan and put chopped celery, peeled and sliced
carrots, chopped onions, chopped garlic, chopped parsley and 2
teaspoons of DZ Seasoning. Sauté for about 10 minutes.

Next whip the cooled potatoes into mashed potatoes. Add salt, pepper,
cube of butter, and heavy cream to make them nice and creamy.

In a bowl mix all the veggies and the mashed potatoes together. Add
the eggs, bread crumbs and Parmesan and Romano cheeses and mix
together. Put the stuffing in a large casserole dish and lay the chicken
on top with the back down. Place it in the oven at 350 degrees for 45
minutes to 1 hour.

Take it out of the oven and let cool for 10 minutes then serve and eat!

3-4 Skinless Boneless Put the chicken in a stock pot and
Chicken Breasts add the can of salsa, half the jar
of the picante salsa and sprinkle a
1 Large Cans of Chicken little of DZ Seasoning.
Broth
Let it simmer until the chicken is so
1 Large Jar of Picante Salsa tender it falls apart.
Mild or Medium
Follow the instructions on the
1 Can of Salsa chicken gravy mix and add the can
of the enchilada sauce and mix
2 Packets of Chicken Gravy together.

1 Can of Enchilada Sauce Chop the chicken up on a cutting
board and then add it back into the
2 Large Packets of Mexican pot. Add the can of fire roasted
Cheese Mix or Jack and green chili and to make it juicier
Cheddar Mix you can add a little chicken broth.

12 Flour Tortillas

1 Can of Fire Roasted Mild Add the chopped white onions and
Green Chilies the chopped black olives to the
chicken and mix.
2 Cans of Black Pitted Olives
Put the enchilada sauce in a large
casserole dish and dip each tortilla
in the sauce coating both sides.

Add the mixed chicken and cheese
on each tortilla and roll each one and put on a baking sheet. Pour
the enchilada sauce over the rolled tortillas and then cover with
cheese.

Bake for 15 minutes at 350 degrees.

Serve with The Don’s Pinto Beans and Rice!





Peel the potatoes and slice them in 10 Links of Italian Sausage
¼’s. Peel and cut the carrots in half 4 Large Potatoes
about 3 to 4 inches long. Slice the 2 Large Onions
onions, cut the zucchini in ½ about 2 3 Large Carrots
inches long. 2 Small Zucchini
1 Can of Chicken Broth
In a baking pan put the sausage on ¼ Cup of White Wine
the bottom in the middle. Pour the 2 Sprigs of Rosemary
chicken broth and white wine in the 1 Tsp of Fresh Sage
pan. Now add all the vegetables and 1 Tsp of Fresh Thyme
the roasted garlic all around the 6-8 Whole Roasted Garlic
sausage. Place the sliced onions on 2-3 Tbsp of DZ Seasoning
top of the sausage and veggies and 1 Beer
sprinkle DZ Seasoning over
everything. Cut the rosemary into 4
pieces and place them all around.

At the end pour a can of beer
around the edges. Cover the pan
and place in the oven at 375
degrees for 35 to 45 minutes.

This dish goes great with garlic
bread.

2 Tbsp of DZ Seasoning Rub olive oil all over the ribs. Next rub
1 Cup of Brown Sugar brown sugar and DZ Seasoning on both
sides nice and thick.
3-5 Ounces of Olive Oil
1 Beer In a large pan with a grate on the bottom
to prevent the ribs from sitting in the
1 Cup of White Wine juice, add the wine and beer. Place the
Karen’s Barbeque Sauce ribs on the grate and cover with a lid or
foil.

Put them in the oven at 300 degrees for
2 to 2 ½ hours. Take them out. Add
Karen’s barbeque sauce with 2 cups of the
juice. Pour the sauce all over the ribs and
throw them on the grill. Cook on both
sides for 5 to 7 minutes to caramelize the
sauce.

The meat will fall off the bones and be so
tasty!

4-5 Pounds of Pork Cut the pork shoulder into 3 inch cubes and
Shoulder put them in a deep baking pan.
3 Cups of Coke Sprinkle them with cumin and chili powder.
3 Cups of Orange Juice Pour the coke and orange juice all over
1 Tsp of DZ Seasoning them.
1 Tsp of Cumin Slice the onion and add the cloves of garlic
1 Tsp of Chili Powder and chopped cilantro. Cover with a lid or
2 Poblano Peppers foil tightly and put in the oven at 375
degrees for 3 hours.

2 Jalapeno peppers

1 Large Onion In a pot add chicken broth and 1 cup of
10 Cloves of Garlic water, the juice of 2 limes, ¼ cube of
1 ½ Cups of White Rice butter and chopped cilantro. Bring to a boil
¼ Cube of Butter and then add 1 ½ cups of rice. Cook with
the lid on until done.

2 Limes

1 Lemon In another pot add the black beans, 2
½ Bunch of Cilantro chopped onions, 2 garlic cut in quarter,
2 Cans pf Pinto Beans ¼ cup of cilantro and 1 teaspoon of cumin.
2 Packages of 14 inch Flour Cook on low for 15 to 20 minutes.
Tortillas

2 Cups of Mayonnaise In a blender add 2 cups of mayonnaise, 2
2 Cans of Chipotle Peppers cloves of garlic, 1 small onion cut into 4
2 Cups of Chicken Broth pieces, ½ bunch of cilantro, 1 can of chipotle
1 Package of Shredded peppers, the juice of 1 lemon and 1 cup of
Jack Cheese sour cream.
1 Cup of Sour Cream After the meat is cooked, let it cool for 15
minutes. Pull the meat apart with tongs and
leave it in the juice. Mix it all together.

Heat the tortillas up. Then add a large scoop of rice, a large scoop of
beans, a large scoop of carnitas, add the sauce and the shredded jack
cheese. Then roll the burritos and add more sauce on top!

6 Thick Boneless Center Cut Rub the chops with olive oil and
Pork Chops DZ Seasoning. Heat a fry pan
with olive oil and place the
2 Whole Heads of Sweet chops and sear on both sides
Anise Fennel about 3 or 4 minutes each side.
Then take the chops out and set
1 Bunch of Italian Parsley aside.

6 Shallots Cut the fennel stocks on the
ends and chop the stocks about
1 Tbsp of DZ Seasoning ¼ inch. Add more olive oil to the
fry pan and add the fennel,
3-5 Ounces of Olive Oil sliced shallots, parsley and
sprinkle salt over the top.
1 Tsp of Salt
Now add the white wine into the
1 Cup of White Wine pan to declare it and create a
sauce. Simmer for a few
2 Cans of Italian Ready minutes.
Cut Tomatoes

2 Tbsp of Capers

1 Lemon Add the cans of ready cut
tomatoes. Sautee for 5 minutes.

Now add the pork back into the
pan and let them cook in the
sauce for about 15 minutes.

Next add the capers to the pan. Put chopped parsley and the zest of
the lemon on top.

Place the chops on a platter and pour the sauce over the top.

Flavorful and yummy!





Peel the outside of the mango and slice it into small chunks. Do the
same with a cup of pineapple and add them to a bowl.

Add the cut up Roma tomatoes, chopped white onion, chopped cilantro,
jalapenos, olive oil, the juice of 2 limes and 1 teaspoon of DZ
Seasoning. Mix everything well and set aside to marinate.

In another bowl add the mayonnaise, the can of chipotle and drain the
juice by squeezing the peppers into the bowl. Mix well and set aside.

Split the Napa Cabbage in half and thinly
slice it and store for later.

1 Mango In a fry pan melt ½ cube of butter and a
1 Pineapple little olive oil. Place the tilapia filets in the
3-4 Roma Tomatoes pan and sprinkle DZ Seasoning over the top.
2 Jalapenos Add the jar of picante sauce and cook all
1 Bunch of Cilantro the fish.
1 White Onion
2 Whole Limes Take 2 corn tortillas and spoon the chipotle
4 Tbsp of Olive Oil sauce on the tortilla. Next add the fish,
2 Tsp of DZ Seasoning Napa Cabbage and mango salsa on top.
1 Jar of Mild Thick The tacos are great with avocadoes and sour
Picante Salsa cream.
1 Cup of Mayonnaise
1 Can of Chipotle Peppers So many great flavors! Delicious!
1 Napa Cabbage Serve with The Don’s Spanish Rice and
1-2 Packages of Corn Refried Beans

Tortillas
4-6 Filets of Tilapia

½ Cube of Butter
1 Container of Sour Cream

2-3 Avocadoes

4 to a Pound of Jumbo Prawns
or as many as you want to make
Cleaned, Shelled and Deveined

½ Cube of Butter
¼ Cup of White Wine

1/8 Cup of Brandy
2 Cloves of Garlic

1 Lemon
Sprinkle of DZ Seasoning

Split the prawns in half but do not cut them all the way through,
butterfly them.
Sprinkle DZ Seasoning all over them.
In a hot fry pan add the butter.
Add the cloves of garlic.
Place the prawns in the pan to sear meat side down.
After a minute of cooking, add the white wine.
Cook another minute. Now add the Brandy. Cook another minute.
Squeeze the juice of the lemon over the top.
Sprinkle a little more DZ Seasoning over the top.
Place them on a small plate and pour the juice over the top.
They will curl up in a C shape when cooked and turn pink.
Do not overcook or they will turn rubbery.
With this appetizer you need some good bread to soak up the juice!

GREAT APPETIZER!

4 6 Ounce Salmon Filets Cut the peppers in half and remove
2 Red Bell Peppers the stem and seeds. Slice them about
2 Green Bell Peppers ¾ inches. Slice the shallots thin.
3 Red Shallot Onions Stem the green beans and cut them
2 Fresh Lemons in half.
8 Ounces Fresh Green Beans
Take the peppers, onions and green
Salmon beans and place them in a bowl. Zest
the skin of the lemons and add that
Bell pepper to the bowl. Sprinkle DZ Seasoning
over the veggies and mix well.
Lemon
Take a large sheet of foil for each
fish. Place a handful of veggies in the
middle and then place the fish on top
of the veggies.

Green beans Sprinkle lemon zest and DZ Seasoning
all over the top. Next take 2 or 3
shallot thin slices of lemon and place them
almon over the fish. Take about a teaspoon
of olive oil and pour it over the top
of each one.

Take the sides of the foil and bring
them up to make an enclosed package
so none of the juice will come out. Place them in the oven at 375
degrees for 15 to 20 min so they steam.

When they are done, take everything out and slide the veggies and fish
on the plate and garnish with some fresh chopped mint.

4-6 Large Lobster Tails

20 Peeled and Deveined Shrimp

20 Peeled Medium Sized Scallops

2 Cubes of Butter

2 Cups of Flour

1 Pint of Heavy Cream

Paprika

Salt

Pepper

DZ Seasoning

Clean out the inside of the bell Ritz Crackers
peppers and take the stem off. Slice Sharp Provolone Cheese
them about ¾ inches thick by 3 to 4 Red and Green Bell Peppers
inches.

Place them on a baking sheet. Drizzle a little olive oil and bake them for
20 minutes at 350 degrees.

In a medium size pot melt the cubes of butter. Add the flour. Mix it
together then add the heavy cream. Add the paprika and black pepper.
Reduce and cook down until it is thick. Add salt if it is needed. Next
add the shrimp and scallops to the sauce and mix together. Take off
the heat.

Split the lobsters in half. Place them upside down and put them on
another baking sheet.

Crumble 2 to 3 crackers and place them in between the split part of the
lobsters.

Now scoop the sauce with the shrimp and scallops and fill each split area
of the lobster.

Place the provolone cheese and cover everything. Next add 6 slices of
the roasted peppers on top of the cheese.

Pop them in the oven for 20 minutes on 375 degrees or until everything
is cooked.

Take them out and eat eat eat!!

SO GOOD RICH and DELICIOUS!





2 Whole Rabbits Cut the rabbits into smaller pieces,
3 Ounces of Olive Oil legs, thighs, breasts. Put the
2 Large Packages of Mushrooms rabbit in a fry pan with hot oil and
sprinkle DZ Seasoning all over.
5 Shallots
4 Peeled Carrots Brown on both sides for 3 to 4
½ Whole Stock of Celery minutes.
6-8 Cloves of garlic
1 Bottle of Red Wine Put the rabbit in a deep dish and
1 Pint of Demi Glaze set aside.
1 Cup of Chicken
2 Tbsp of DZ Seasoning In the same fry pan add the
1 Pound of Tagliatelle Pasta chopped shallots, sliced mushrooms
2 Tsp of Dried Thyme and the dried thyme. Sauté for 3
1 Cup of Romano Cheese to 5 minutes.
1 Bunch of Italian Parsley
Next pour that into the deep dish
with the rabbit.

Chop up the celery and add that to
the baking pan and the sliced
carrots.

Pour a bottle of red wine and the
chicken broth in the baking pan.

Next add the Demi Glaze and a teaspoon of DZ Seasoning and cloves
of garlic. Mix together and cover well with foil.

Bake in the oven on 400 degrees for 1 ½ hours.

Cook the pasta in salted water. Toss with olive oil, Romano cheese,
chopped parsley, chopped garlic and a sprinkle of DZ Seasoning.

Pour in a large platter, place the rabbit on the
pasta and pour the gravy over the top.

Garnish with chopped parsley.

1 Apple Take the hens and wash them inside and out.
2 Onions Rub olive oil and DZ Seasoning all over them
1 Sprig of Fresh Rosemary inside and out.
3 Cloves of Fresh Garlic Cut the apple and the onions into quarters.
4-6 Yukon Gold Potatoes Stuff the hens with the cloves of garlic, apple
1 Bunch of Italian Parsley and onion.
½ Cup of Parmesan and Then add a sprig of rosemary.
Romano Cheeses Put them on a baking sheet and bake them in
¾ Cup of Seasoned Bread the oven at 350 for about 45 min to one hour.
Crumbs
1 Package of Sliced Add the cranberries in a pot with the mustard
Mushrooms and chopped garlic cloves
1 Can of Whole Cranberries Add 1/2 Chopped Onion
1 Tsp of Red Pepper Flakes Add a tablespoon of honey
1 Cup of White Wine Add a 1/4 cup of raisins and cranberries
2 Tbsp of Mustard Add teaspoon of red pepper flakes
1 Tbsp of Honey Add a teaspoon of DZ seasoning
2 Tbsp of DZ Seasoning
¼ Cup of Raisins
¼ Cup of Cranberries

First make regular mashed potatoes with
butter, cream, salt and pepper. Add olive oil
in a fry pan and add chopped onion, cloves of chopped garlic, one bunch of
chopped parsley, 2 cups of chopped celery and sliced mushrooms. Sauté for 15
minutes.

Add the veggies to the mashed potatoes and mix. Add the parmesan and
Romano cheeses, seasoned bread crumbs and 2 tablespoons of DZ Seasoning.

Mix all together and put the stuffing in a baking bowl to bake in the oven on
350 degrees for 30 minutes.

Cut the hens in half and remove everything. Put a bunch of stuffing in the
middle of the plate and lay the hens over the stuffing crossed.
Drizzle the sauce over the hens.

Soak the wild or domestic ducks in 2 Whole Ducks
vinaigrette water for 1 hour ahead 2 Yellow Onions
of time before preparing. 6 Cloves of Garlic
1 Bunch of Italian Parsley
Cut the ducks into six pieces per 1 Sprig of Fresh Rosemary
duck. Wash the ducks well. ½ Cube of Butter
2 Small Cans of Chicken Broth
In a large stock pot put 2 ounces 1 Large Can of Italian Style
of olive oil. Stewed Tomatoes
2 Tbsp of DZ Seasoning
Chop the onions, garlic, parsley and 2 Tsp of Red Chili Flakes
rosemary and add them to the pot. 1 Cup of Red Wine
2 Ounces of Olive oil
Simmer for 10 minutes.

Next add the ducks and brown 10
minutes. Add DZ Seasoning, the
chicken broth and white wine.
Simmer for 10 minutes.

Add the stewed tomatoes and the
red chili pepper flakes.

Cook for 1 hour.

You can serve the stew over
polenta or pasta.

Rich and yummy!

4-6 Lamb Shanks or In a large pot add olive oil and brown the
Lamb Legs lamb on both sides for 5 to 7 minutes.
Sprinkle DZ Seasoning all over the lamb.
1 Large Yellow Onion Take the lamb out and place on a dish.
4 Cloves of Garlic
Chop the carrots, celery, cloves of
½ Bunch of Italian Parsley garlic, onion and parsley and add it to
2 Carrots the pan. Sauté for a few minutes.

3 Celery Stocks Next add the tomato paste and mix
1 Small Can of everything together. Add the white wine
Tomato Paste to deglaze the pan scrapping the bottom
1 ½ Cups of White Wine and getting everything mixed. Add the
1 Cup of Chicken Broth salt and pepper.
½ Tsp of Salt and Pepper
1 Tsp of DZ Seasoning Add the lamb back into the pan and pour
2 Sprigs of Rosemary the chicken broth until the lamb is all
3 Sprigs of Thyme covered.

1 Bay Leave Next add in the rosemary, thyme, and
3 Ounces of Olive Oil bay leaves. Put a lid on the pan and turn
the heat down low so everything simmers
for about 2 hours. The meat will fall off
the bone.

This goes well with Risotto Milanese.





1 Pound Ground Beef

1 Package of Rice

½ Cup of Bread Crumbs

1 Head of Cabbage

Take the cabbage and put it in a pot 2 Tsp of DZ Seasoning
of boiling water with salt. 1 Onion

In a bowl take 1 pound of ground 1 Bunch of Parsley
beef, chopped onion, chopped 1 Jar of Marinara Sauce
parsley and cooked rice and mix
everything together. 2 Cans of Italian Style
Stewed Tomatoes

Add about ½ cup of the marinara sauce
and ½ cup of the bread crumbs and mix together.

Now take mix in DZ Seasoning. Mix together.

Now take the cabbage and fill them up and roll them and put them
in a casserole dish.

After they are done, pour the rest of the marinara sauce and the
stewed tomatoes over the top.

Sprinkle fresh ground pepper over the top, cover with foil and
place in an oven for 45 minutes.

6 Large Portabella Mushrooms Clean the dark centers and stem
4 Roma Tomatoes the mushrooms. Drizzle olive oil
over the top and DZ Seasoning.
1 Bunch of Sweet Basil
3 Ripe Avocados Place on the grill or griddle and
sear on both sides.
2 Containers of Fresh Mozzarella
½ Tsp of DZ Seasoning While they are cooking, chop the
½ Cup of Olive Oil basil, cut the tomatoes into ½ inch
pieces and put them in a bowl.
¼ Cup of Aged Balsamic Vinegar
Cut the mozzarella into ½ inch
pieces and add them in.

Cut the avocados into cubes and
add them to the bowl.

Sprinkle ½ teaspoon of DZ
Seasoning and ½ cup of olive oil.
Add the balsamic vinegar and mix
everything together.

Place the grilled mushrooms on a
platter stem side up. Spoon the
Caprese mixture in each
mushroom.

Goes great with The Don’s Salsa
Verde Grilled Lamb!

1 Eggplant First Julian all the veggies except
4 Cloves of Garlic the sweet potatoes and tomatoes
which you cut into ½ inches by 3
2 Carrots inches long pieces.

2 Zucchini Mix all the veggies together and
2 Yellow Squash put on a baking sheet. Drizzle olive
oil over the top and sprinkle DZ
1 Red Onion Seasoning.
1 Sweet Potatoes
4 Roma Tomatoes Put the veggies in the oven for 30
minutes at 350 degrees.

3 Ounces of Olive Oil Coat a round deep bowl with butter
and line the bottom and sides of
1 Tbsp of DZ Seasoning the dish with dough making sure the
edges hand over the sides about 1
1 Container of ½ inches all around.
Ricotta Cheese
Spread the Ricotta cheese on the
2 Packages of bottom of the dough about 1 inch
Pastry Pie Dough thick.

Next add the cooked veggies on top
of ricotta cheese a little at a time
sprinkling parmesan and Romano
cheeses over the veggies. Continue
to add veggies and cheese and when the bowl is full, finish off with
cheese.

Fold the edges of the dough in on top of the veggies making a
pattern. Take a little melted butter and coat the dough with a pastry
brush and bake in the oven at 350 degrees for 20 minutes or until
golden brown.

Take out and let set for 20 minutes and then slice it like a pie and
serve.

2-3 Japanese Mini Eggplants

1 Cup of Flour

1 Tsp of DZ Seasoning Put some olive oil in a pot and

2 Egg Whites add chopped green onions and
1 Cup of Panko Bread Crumbs garlic.
½ Cup of Parmesan Cheese
½ Cup of Romano Cheese Sauté for a few minutes.
½ Cup of Mozzarella Cheese
Add the marinara sauce.

Add the chopped basil to the
sauce.

1 Bunch of Green Onions Sauté for 15 minutes.

1 Bunch of Fresh Basil Next slice the Japanese

3 Cloves of Garlic eggplants into ¼ inch slices like
1 Jar of Marinara Sauce bruschetta bread.
3 Ounces of Olive Oil
Use three small bowls. In one
bowl put flour and DZ Seasoning.

In the second bowl put the egg

whites. In the third bowl put the Panko bread crumbs.

Take the sliced eggplants and dip them into the flour first, then
the eggs and then into the Panko.

Place them in a fry pan with olive oil and fry them.

After place them on a baking sheet.

Put a heaping spoon of marinara sauce on each one.

Next mix all the cheeses and put them on top of the marinara
sauce.

Put the baking sheet in the oven on broil for 5 minutes or until the
cheese is melted with a little browning.

Take them out and place a fresh leave of basil on each eggplant.

So much flavor and so good!





6 Large Artichokes Cut the artichokes in half and take the
2 Tbsp of Salt furry centers out and peel off the
small leaves.
3 Ounces of Olive Oil
2 Tsp of DZ Seasoning In a large pot add the salt and boil
them until they are cooked.
Approximately 40 minutes until the
leaves are tender. When they are
done, drain the water and pour olive oil
over each one and sprinkle them with
DZ Seasoning.

Place them on the barbeque grill and
cook for 5 minutes of each side. They
should have grill marks and be nice and
hot.

6 Cloves of Garlic Drizzle olive oil over the garlic and
1 ½ Cups of Mayonnaise roast in the oven for 20 minutes on
200 degrees.
1 Lemon
2 Tsp of DZ Seasoning When they are done, mash the garlic,
add the mayonnaise, the juice of the
½ Cup of Parsley lemon, DZ Seasoning and the chopped
parsley. Mix everything together.

Dip the artichoke leaves in the aioli
and each bite will be so incredible!

Take a pot and add three cups of
canola oil. Heat oil to
350 degrees.

Wash the sweet potatoes. Do not
peel them. Cut them in half and
then in thirds and half again to
make them like large cut french
fries.

2 Large Sweet Potatoes In a small pot add the butter and
chopped garlic and thyme on low
heat.

3 Cups of Flour Now take the two red onions and

1 Bottle of Dark Beer slice them, not chopped. Add olive

Salt and Pepper to Taste oil in the pan and then the red
2 Large red onions onions. Sprinkle DZ seasoning and
4 Cloves of Garlic sauté for 7-10 minutes to let them
caramelize.

1 Cube of Butter Now take a bowl and add the three
cups of flour, two teaspoons of salt
1 Tbsp Fresh Chopped Thyme and one teaspoon of pepper. Add
3 Cups of Canola Oil

1 Cup of Grated Fontana Cheese one teaspoon of baking powder and

baking soda. Mix everything

together. If the batter is too

thick add water. Now take the cut fries and put them into the batter

coating all over.

Now take your battered fries and put them in the oil. They will take
five to seven minutes to cook. They should come out golden brown.

Take the fries out and put them in a plate with paper towels to absorb
the excess oil. Place the sweet potato fries on a platter. Then take
the butter garlic thyme mixture and pour it over the top. Now take the
grated fontina cheese and put that over the top. To finish add the
caramelized onions over the top.

2 Pounds of Ground Beef Cut the chuck roast into 1 ½
squares. Dip the meat in flour and
1 Small Chuck Roast then brown it in a large stock pot
with a little olive oil.
4 Large Cans of
Red Kidney Beans Chop the onions, garlic and parsley
and sauté for a few minutes.
3 Cans of Pinto Beans
Add the ground beef and 2
¾ Cup of Ketchup tablespoons of DZ Seasoning.

2 Cans of Italian Style Sauté for 10 minutes until the
Stewed Tomatoes ground beef and chuck roast is
cooked.
1 Large Can of Tomato
Puree Chop up the jalapenos and add them
to the pot. Add the cans of green
2 Cans of Mild Chopped chili. Add the ketchup.
Green Chili
Mix everything together and simmer
2 Fresh Jalapenos for a few minutes.

2 Large Onions Drain the juice from the cans of
beans and add them to the pot.
1 Tbsp of Cumin
Add the stewed tomatoes and the
4 Cloves of Garlic puree along with the cumin, chili
powder and mix everything together
1 Bunch of Italian Parsley and let it cook for 1 hour at least or
longer. Goes great with cornbread
4 Tbsp of Chili Powder and The Don’s Barbeque Chicken!

1-2 Cups Flour

1 Large Bunch Fresh Blue Lake Green Beans
3 Ounces of Olive Oil
20 Cipollini Onions

1 Package of Sliced Almonds
Sprinkle of DZ Seasoning

In salted boiling water blanch the string beans. Peel the skin off the
Cipollini onions and put them on a baking sheet with olive oil drizzled
over the top and roast them in the oven at 250 degrees for 30 minutes.
In a fry pan add olive oil and sauté the almonds until they are light
brown in color. Add the string beans, Cipollini onions and sprinkle of DZ
Seasoning and sauté for a few more minutes.
A great veggie side to go with “The Don’s Roasted Garlic New York
Steaks”!





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 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.

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.

3 Ounces of Olive Oil
1 Lemon

½ Cube of Butter
1 Cup of White Wine

¼ Cup of Brandy
1 Small Can of Chicken Broth

4 Cloves of Garlic
1 Bunch of Green Onions
¼ Cup of Italian Parsley
1 Tsp of DZ Seasoning

Add olive oil to a fry pan on high and put the cloves of chopped garlic.
Sprinkle DZ Seasoning over and sauté for 2 to 3 minutes.
Add the brandy and sauté for 1 minute.
Add the white wine, the juice of 1 lemon and the butter. Sauté for a
few minutes.
Add chopped parsley, the bunch of green onions and the chicken broth
to the sauce. Sauté for 5 to 7 minutes then add 1 teaspoon of DZ
Seasoning.
When everything is done, melt ½ cube of butter off the heat.

4 Shallots In a fry pan add olive oil. Cut the
3 Cloves of Garlic Pancetta into small pieces and add it
½ Cup of Chopped Italian to the pan on medium heat. Sauté for
2 to 3 minutes.
Parsley
16 Ounces of Sliced Chop the shallots and garlic small and
Portabella Mushrooms add them to the pan. Sautee for 1 to
2 Tbsp of Olive Oil 2 minutes.
6 Ounces of Pancetta
Add the sliced mushrooms and sauté
½ Cube of Butter for 3 to 4 minutes.
1 Pint of Heavy Cream
1 Cup of White Wine Now add the chopped parsley and
1 Tbsp of DZ Seasoning sauté for 1 to 2 minutes.
¾ Cups of Parmesan Cheese
¾ Cups of Romano Cheese Add a cup of white wine and sauté for
4 to 5 minutes. Next add the heavy
cream and DZ Seasoning. Sautee for 3
to 4 minutes. Add the Romano and
Parmesan cheeses and sauté for 5
minutes or until the cheese is melted
and the sauce thickens.

Turn off the heat and add ½ cup of
butter that has been cut into small
pieces so it will melt and your sauce is
done!

Add olive oil in a stock pot. Chop up 2 Tbsp of Garlic
the onions, garlic, parsley, basil and 2 Onions
rosemary and sauté for a few
minutes. 1 Bunch of Italian Parsley
Add the ground Italian sausage and 1 Bunch of Fresh Basil
the ground beef. Sauté for 10
minutes. 1 Tsp of Fresh Rosemary
In a skillet brown the pork ribs with 2 Tbsp of DZ Seasoning
DZ Seasoning. Add to the stock pot. 3 Ounces of Olive Oil
Now add the ready cut tomatoes,
tomato puree, tomato sauce and the 2 Large Cans of Italian Style
marinara sauce. Add 1 cup of the Ready Cut Tomatoes
Zinfandel wine.
1 Large Can of San Marzano
Tomatoes

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





In a bowl add the flour and salt.

Cut the butter into ½ inch squares and
add it to the flour mixture.

Mix together and slowly add warm
water until it becomes dough.

Knead the dough into a large ball.
Wrap with plastic and put it in the
refrigerator overnight.

6 Pippin Apples Core the apples leaving them whole.
2 ½ Cubes of Butter Peel them.
¾ Cups of Brown Sugar
In a small pot add 2 cups of water,
4 Cups of Flour brown sugar, vanilla and ½ cube of
1 Tsp of Salt butter. Melt everything together and
1 Tsp of Vanilla simmer for 5 minutes.
1 Tsp of Cinnamon
Take the dough out and roll to about
1/8 inch thick and then cut the dough
into 6 inch squares.

2 Cups of Water Place the apples in the center of the

squares. Stuff the inside with brown

sugar and then butter. Put more brown sugar again. Now sprinkle the

cinnamon over each apple and on the dough too.

Take the sides and fold the dough over the apples covering them and
making a ball. Mold the dough around like a ball.

Place the apples on a baking sheet. Pour the sugar water over each
dumpling and the crust on the bottom and bake them in the oven at 375
degrees for 35 minutes.

Let them cool for 5 minutes and then put them on a small plate. You can
pour the left over juice over the top of each one and then finish with a
sprinkle of cinnamon.

Great dessert!

First make a sheet of chocolate
brownies.

Next make the meringue.

Shot of 151 Rum Take the egg whites and add them to a
2 Cups of egg Whites bowl with the vanilla extract. Beat the
3 Tbsp of Powder Sugar egg whites until they are fluffy.
1 Tsp of Vanilla Extract
2 Large Scoops of Cut the brownie into 3 ½ squares.
Coffee Ice Cream
1 Jar of Hot Fudge Place a brownie square on a dish and
1 Jar of Carmel Sauce put two scoops of the coffee ice cream
1 Brownie Mix on top. Then drizzle the caramel and
hot fudge over the top.

Now take the meringue and cover the
entire brownie and ice cream with a
thick layer.

Use a portable blow torch to brown the
outside without burning it to a golden brown.

Take a shot of 151 Rum and pour it around the bottom of the
dish. Light the Rum and you will have a beautiful blue flame that
will last about 30 to 45 seconds.

Yummy! Now serve!

7 Cups of Flour
7 Tsp of Baking Powder
1 Tbsp of Annise Seeds

2 Cups of Chopped
Toasted Almonds

1 Tsp of Salt
5 Eggs

3 ¼ Cups of Sugar
2 Tbsp of Vanilla Extract

2 Cubes of Butter
2/3 Cup of Vegetable Oil

½ Cup of Whole Milk
½ Cup of Gran Mariner Liquor

Melt the butter, add the milk and
vegetable oil and mix together. Beat
the eggs and add the sugar, Gran
Mariner and vanilla and mix together.
Add the almonds, the Annise seeds and the rest of the dry ingredients.
Mix everything together well. Cover and put in refrigerator for 1 hour.
Preheat the oven to 350 degrees. Make 8 loaves with the cookie dough
and place them on parchment paper on a cookie sheet. Bake them for 20
minutes or until the loaves are slightly golden brown. Cool the loaves
for 30 to 40 minutes. Cut them diagonally and then place them back into
the oven to toast and brown on both sides.

The best!

1 Cup of Flour
1 Egg

Pinch of Salt
1 Tbsp Shortening, Melted

Soured Wine
*you may add vinegar to wine

to make it sour
Shortening for Deep Frying

Tubes for Cooking Cannoli

Mix all the ingredients together and add enough soured wine to make
the dough soft and pliable. Roll the dough a little at a time on a floured
board. Roll to about 1/8 inch thickness. Cut into squares about 3 to 3 ½

inches. From 2 diagonal corners, wrap dough around a piece of bamboo
that is cut about 4 inches long and ¾ to 1 inch round. Cook on all sides
just until golden brown. Drain on paper towels and cool. May be stored
in a covered container for a month. For filling, fill just before serving

so shells will stay crisp. Makes 40 to 45 shells.

2 Cups of Heavy Whipping Cream
¼ Cup of Powdered Sugar
1 Tbsp of Vanilla
2 Cups of Ricotta Cheese
2 Tbsp of Grand Marnier
1 ½ Cups of Shaved Dark Chocolate
1 Tsp of Cream of Tarter
Cherries

Whip the cream until thick. Add the cream of tarter, powdered sugar,
Grand Mariner, vanilla and whip everything together well. Next add the
ricotta cheese and the shaved chocolate. Mix together well. Fill the
shells and sprinkle powdered sugar over the top. Add a cherry on top.