Julianna L's Cookbook

Let’s Cook By: Julianna LoParrino

Appetizers:

Table of Contents

Chile con Carne........................................................................................................................................................... 2 Pork Dumplings...........................................................................................................................................................4

Main Course:

Hungarian Goulash.................................................................................................................................................... 6 Orecchiette Pink Pasta.......................................................................................................................................... 8 Lemon Garlic Chicken Pasta..............................................................................................................................10 Penne alla Vodka....................................................................................................................................................... 12

Dessert:

Cocoa Brownies....................................................................................................................................................... 14 Lemon Drop Cookies...............................................................................................................................................16 Strawberry Poke Cake.......................................................................................................................................... 18 Tiramisu........................................................................................................................................................................ 20

1

Chile con carne

From the Kitchen of: Ava Riverso

Ingredients: • • • • •

1 lb ground beef or ground turkey 1 12oz can Red Kidney beans, undrained 1 12oz can black beans, undrained 1 8oz can tomato sauce 1 chopped onion

• • • • •

Directions:

1 tbsp white vinegar 3 tbsp chili powder 1/4 tsp chopped garlic 1 tsp sugar salt and pepper

1

Brown meat in stock pot.

2

Add onion and garlic.

3

Once onion ad garlic are tender, add both cans of beans.

4

Add tomato sauce, vinegar, chili powder, salt, pepper, and sugar.

5

Let simmer for about 20-30 minutes.

This Chili is very good, my mom makes it - we usually eat it with rice.

2

3

Pork Dumplings

From the Kitchen of: Chris O’Brien

Ingredients: • • • • •

3 ½ inch round gyoza skins 1 lb of ground pork 1 tbsp of minced fresh ginger root 3 cloves of garlic minced 2 green onions, thinly sliced

• • • •

Directions:

1

4 tbsp of soy sauce 1 tbsp of sesame oil 1 egg beaten 5 cups of finely shredded chinese cabbage

In a large bowl, combine the pork, ginger, garlic, green onions, soy sauce, sesame oil, egg, and cabbage.

2

Stir until well mixed.

3

Place one heaping teaspoon of pork filling onto one gyoza skin.

4

Moisten the edges with water, and seal as to let nothing in.

5

Set aside on a lightly floured surface.

6

Arrange in a covered bamboo steamer, so they dont touch, to prevent them from sticking together.

7

Steam for 15 mins or until pork is cooked through.

8

Enjoy with your favorite dipping sauce.

4

5

Hungarian Goulash

From the kitchen of: Theresa Horvath

Ingredients: • • • • •

2 medium onions (sweet) 2 tsps of butter 2 tbsps of paprika 1/4 cup of flour 1 1/2 lb of stewing beef cut into cubes (about 1 inch each)

• • • • • •

Directions:

1

2 cups of beef broth 1 cup of diced tomatoes 1 tsp of salt 1/4 tsp of pepper 1 1/2 cup of carrots 3 cups of potatoes

In a large pot, melt butter and add onion. Cook until it is translucent. Stir in the paprika and mix well.

2

In a bowl, dredge the stew beef with flour. Add the beef to the onion mixture and cook for about 2-3 minutes.

3

Slowly add about 1/4 cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes, potatoes, carrots, salt, and pepper.

4

Stir and bring it to a boil, cover, then reduce to a simmer for about 1 1/2-2 hours or until tender.

*My grandma, Theresa Horvath, usually serves this on top of egg noodles or spaetzle. The measurements are also estimates because she usually measures by eye.*

6

7

Orecchiette Pink Pasta

From the kitchen of: GiGi Hadid

Ingredients: • • • • •

1/4 cup olive oil 1 small clove of diced garlic 1/4 cup chopped onion 1/4 cup tomato paste 1/2 cup heavy cream

• • • • •

1

In a large saucepan heat the oilve oil, onion, and garlic and cook until soft.

2

Add in the tomato paste and cook until darker in color, then add the heavy cream.

3

Stir until combined and season with salt and pepper.

4

Remove pan from heat.

5

Cook the orecchiette pasta separately.

6

Add in pasta water to the sauce, followed by the butter.

7

Continue to stir the sauce over medium heat until the butter has melted.

8

Add in parmesan cheese and your ready to serve.

Directions:

Orecchiette pasta 1 tbsp butter 1/4 cup pasta water 1/4 cup parmesan cheese salt and pepper for taste

I usually make this for my family when my parents are busy. Everyone always loves this pasta and so easy to make!

8

9

Lemon Garlic Chicken Pasta Ingredients: • • • • • •

Directions:

Linguine Boneless chicken breast Parsley Garlic Lemon Olive oil

• • • • •

From the kitchen of: Emma D’Andrea

Butter Crushed red pepper Pepper flakes Salt Parmesan cheese

1

Cook pasta according to package, save 1 cup of pasta water.

2

Cook chicken.

3

Over medium heat, cook garlic and red pepper flakes in olive oil and butter.

4

Add drained and cooked pasta to pan, adding ¼ of remaining water with it.

5

Remove from heat and add lemon juice and zest.

6

Season with salt and pepper.

7

Add parmesan cheese and enjoy.

10

11

Penne alla Vodka

From the kitchen of: Ree Drummond

Ingredients: • • • • • • •

1 lb penne 3 cloves garlic, minced 1 whole medium onion, chopped finely 3 tbsps butter 2 tbsps olive oil 1 cup vodka A 14-oz can tomato puree or sauce

• • • • •

1 cup heavy cream 1 generous pinch red pepper flakes, plus more if needed 1/4 to 1/2 tsp salt Freshly ground black pepper Grated Parmesan, for serving

Directions:

1

Cook the pasta according to package directions.

2

Saute the garlic and onions in 2 tbsps butter and the olive oil in a saucepan over medium heat until soft.

3

Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding).

4

Cook and reduce for 2 to 3 minutes, then pour in the tomato puree.

5

Stir the mixture until it’s thoroughly combined, then reduce the heat to low.

6

Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible.

7

Sprinkle in the red pepper flakes and add salt and pepper to taste.

8

Finally, stir in the remaining 1 tbsp butter.

9

Pour the drained pasta into the sauce and toss to combine.

10

Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

*My family loves to make this recipe for the holidays. We love eating it for Christmas dinner!*

12

13

Cocoa Brownies

From the kitchen of: Good Eats

Ingredients: • • • • •

Soft butter, for greasing the pan Flour, for dusting the buttered pan 4 large eggs 1 cup sugar, sifted 1 cup brown sugar, sifted

• • • • •

1

Preheat the oven to 300 degrees F.

2

Butter and flour an 8-inch square pan.

3

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light

Directions:

8 ozs melted butter 1 1/4 cups cocoa, sifted 2 tsps vanilla extract 1/2 cup flour, sifted 1/2 tsp kosher salt

yellow.

4

Add both sugars. Add remaining ingredients, and mix to combine.

5

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.

6

Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.

7

When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.

My sister and I love to use this recipe to make our favorite desert. It is a great tradition for the both of us!

14

15

Lemon Drop Cookies

From the kitchen of: Rosa Petriello

Ingredients: • • • •

4 Eggs 1 Stick of butter ½ cup of sugar 1 tsp of vanilla

• • • •

4 tsp of baking powder 2 cups of flour 2 cups of powdered sugar 2 tbsp of lemon juice

Directions:

1

Preheat your oven to 415 degrees F.

2

In one bowl, combine the flower and baking powder. In another bowl, mix together the eggs, butter, sugar and vanilla.

3

Then, add all the ingredients together and mix until they are fully combined into dough. Form the dough into balls and place them on a tray.

4

Bake your cookies in the oven for 10-15 minutes.

5

Slowly add your lemon juice into the powdered sugar until you have a glaze.

6

Once your cookies are done baking, let them cool and then drizzle the glaze over each cookie.

*My nonna makes these for any event or holiday and I love them so much!*

16

17

Strawberry Poke Cake

From the kitchen of: Food Network Kitchen

Ingredients: •

2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan 2 1/2 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp fine salt 1 1/4 cups buttermilk, well shaken 2 tsps pure vanilla extract

• • • • • •

• • • • • • • •

Directions:

2 cups sugar 3 large eggs, at room temperature, lightly beaten One 3-oz box strawberry gelatin 2 lbs strawberries 3 tbsps sugar 2 cups heavy cream, cold 1 tbsp sugar 2 tsps pure vanilla extract

1

For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F.

2

Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the

3

Butter the bottom and sides of a 9-by-13-inch pan.

buttermilk and vanilla in a spouted measuring cup; set aside.

Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium

speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest

setting; with the mixer running, alternate beating in the flour mixture in three additions and the

buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.

4

Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about

30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.

5

Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved,

about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake.

Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.

6

7

For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the

granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.

For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and

vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.

*The cake tastes best just slightly chilled, so let it sit out to warm up a bit while you whip the cream for the topping.*

18

19

Tiramisu

From the kitchen of : Sonia Markaj

Ingredients : • • • •

1 1/2 cups of heavy whipping cream 8 oz of mascarpone cheese 1/3 cup of pure cane sugar 1 tsp of vanilla extract

• • •

1 1/2 cups of cold espresso 1 package of Lady Fingers Cocoa powder

Directions :

1

Add whipping cream to a mixing bowl and whisk on medium. Slowly pour the sugar, vanilla and mascarpone until the mixture is stiff.

2

Add espresso to a seperate bowl.

3

Quickly dip the lady fingers in the expresso. Do not soak them!

4

On each layer of cookies, add the mascarpone cheese in between.

5

When finished, add cocoa powder on top and chill in the refrigerator.

20