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Recipes
Tomato and Asparagus "Carbonara"
By sschwartz
- 3 quarts water
- 1 tablespoon extra-virgin olive oil
- 1 pound (1-inch) diagonally cut trimmed asparagus
- 3 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 8 ounces uncooked penne pasta
- 1/4 cup fresh basil leaves
Whole Roasted Turkey and Potatoes
By sschwartz
Use a large roasting pan (disposable ok, but make sure you have lifting rack, this will be heavy) **Turkey must be...
- 8-20 lb turkey (only limited by roasting pan size)
- 5-10 lbs russet potatoes, peeled, cut into large chunks (again limited to pan size, you want to fill pan about 2/3 high)
- 1-2 large white onion, sliced to thin whole circles
- 3-4 tbsp paprika
- 1 red apple, peeled, whole
- 1 small onion, no skin, whole
- 2-3 celery stalks, halved to fit in turkey cavity
- 1/3 - 1/2 cup vegetable oil to coat Turkey
- 4-5 tbsp garlic powder to coat Turkey
Warm Apple-Buttermilk Custard Pie
By sschwartz
Preheat oven to 325º. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate ...
- Crust:
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- Streusel:
- 1/3 cup all purpose flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 1/2 tablespoons chilled butter, cut into small pieces
- Filling:
- 5 cups sliced peeled Granny Smith apple (about 2 pounds)
- 1 cup granulated sugar, divided
- 1/2 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 3/4 cups fat-free buttermilk
- 1 teaspoon vanilla extract
Roasted Butternut and Sweet Potato Whole Wheat Lasagna
By sschwartz
Preheat oven to 350 degrees F
- 9-12 whole wheat lasagna noodle sheets (preferably no-boil)
- 1/2 medium butternut squash, peeled and cubed (about 2 cups cubed)
- 2 medium sweet potatoes, peeled and cubed (about 1 1/2 cups cubed)
- 12 ounces mascarpone cheese, at room temperature
- 3 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 3 cloves of garlic, minced or pressed
- 1 1/2 cups freshly grated parmesan cheese
- 1/2 cup freshly grated mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon nutmeg
- a bunch of sage leaves
- olive oil for drizzling
S'more Cookie Bars
By sschwartz
The campfire favorite s'more is remade in the oven for bite size snacks at anytime with this S'More Cookie Bar reci...
- 1/2 cup butter, room temperature
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 cup graham cracker crumbs. approximately 7 full graham crackers
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 (5 ounce) super-sized dark chocolate bars, I use Hershey’s
- 1 1/2 cups marshmallow creme/fluff, not melted marshmallows
Turkey Taco Stew
By sschwartz
A mashup between traditional chili and a Mexican mainstay that’s loaded with lean ground turkey, tomatoes, pepper...
- 2 Tablespoons olive oil
- 1 1/2 pounds ground turkey
- 1 medium onion, small dice
- 1 green pepper, small dice
- 1 15-oz. can diced tomatoes with chilies
- 1 10-oz. can pinto beans in chili sauce
- 1 6-oz. can tomato paste
- 1 envelope taco seasoning
- 1 10-oz. can tomato soup (undiluted)
- 1 cup water
- Tortilla chips, for serving
- Shredded Monterey Jack cheese, for serving
- Sour cream, for serving
- Chopped Scallions, for serving
Short Ribs of Beef with Three Cheese Polenta
By sschwartz
Preheat oven to 325 degrees F
- Cheese Polenta:
- 1/4 cup olive oil
- Four 8-ounce boneless beef short ribs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon seasoned salt
- 1 cup all-purpose flour
- 6 cloves garlic, smashed
- 2 carrots, peeled and diced small
- 2 stalks celery, diced small
- 1 Vidalia onion, diced small
- 1 cup red wine
- 2 cups chicken stock
- 2 cups veal stock or beef stock
- 2 cups water
- One 14.5-ounce can peeled plum tomatoes
- 2 tablespoons Worcestershire sauce
- 6 medium red potatoes, diced small, with skin on
- 4 1/2 cups water
- 1 cup finely ground polenta
- Salt
- 1/4 cup shredded Gruyere Cheese
- 1/4 cup shredded Parmesan Cheese
- 1/4 cup mild Cheddar cheese
- 1/4 cup unsalted butter
- Black pepper
Pumpkin Turkey Chili
By sschwartz
Heat a large heavy-bottomed pot (Dutch oven) over medium-low heat
- 2 Tablespoons olive oil
- 1 medium onion, small dice
- 1 green pepper, small dice
- 3 cloves garlic, minced
- 1 1/2 teaspoons salt
- 2 teaspoons ground cumin
- 1 pound ground turkey
- 1 (15-oz.) can diced tomatoes with chilies
- 1 (15-oz.) can pinto beans, drained and rinsed
- 1 (10-oz). can condensed tomato soup
- 1 cup water
- 2 cups pumpkin puree
- Blue corn tortilla chips, for garnish
- Sour cream, for garnish (optional)
- Chopped scallions (green parts only), for garnish
Passover Fudgies
By sschwartz
Delicious, chocolately, rich! Does NOT taste like it is kosher for Passover!
- 4 eggs
- 2 cups sugar
- 2 sticks butter, melted
- ½ tsp salt
- 6 Tbsp cake meal
- 1 cup cocoa, unsweetened
- 12 oz. chocolate chips
Lemon Bars
By sschwartz
For the crust: Preheat the oven to 350 degrees F
- Crust:
- 2 sticks salted butter, cut into cubes, plus more for greasing the pan
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- Filling:
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 6 large eggs
- Zest and juice of 5 lemons
- Powdered sugar, for sifting