P.S.: My Recipe Box

As I was just giving my apartment a once over, I noticed a giant green box of Godiva chocolates and when I opened it, it was filled with recipes. Then I remembered: this was my recipe box from three years ago. It’s been a long time since I’ve used it.

The box is way too big to put in my suitcase or backpack, so I’m going to now type up the best recipes from within its confines not only for your purposes, but for mine. That way I can always go back to this post and dig through it, in years to come, for something to cook. A virtual recipe box, if you will. And won’t you? Proceed with hunger.

Rao’s Broccoli (stolen from the Rao’s cookbook in a technique I used to employ: I’d put index cards in my pocket, go into a book store, and copy down recipes that I liked from the many expensive cookbooks. This was one of them).

1. Buy large head of broccoli, appx. 2 pounds.

2. Trim into 1 inch pieces; wash well.

3. In large saucepan, with cold water cover broccoli by two inches, boil over high heat for 4 minutes until water turns green.

4. Drain and wash under cold water.

5. When broccoli is cold, pat dry.

6. Cover with damp cloth and refrigerate until (*can’t read word…chilled?).

7. Heat 1/2 cup of olive oil (in skillet? I took abbreviated notes, here) and add 4 garlic cloves minced. Stir in broccoli for 3 minutes until hot; season with salt and peper.

Rao’s Famous Lemon Chicken

This I know is delicious because I ate it, not at Rao’s (where I’ll probably never get to eat) but at Rao’s son’s place: Baldoria. That’s the best alternative for those who want to eat Rao’s food but have no hope of a reservation: in other words, all of you. Otherwise, follow this recipe for some great chicken.


2 2.5-3 lb broiling chickens, halved

1/4 cup chopped parsley

LEMON SAUCE (whisk together everything, cover and refrigerate until ready to use; whisk vigorously before using).

2 cups fresh lemon juice;

1 cup olive oil;

1 Tbs red wine vinegar;

1.5 tsps minced garlic

1/2 tsp dried oregano

salt and pepper, to taste.

1. Preheat broiler for 15 mins…(at least).

2. Broil chicken halves, turning once for about 30 minutes until skin is golden brown.

3. Remove chicken, leaving broiler on. Cut chicken into 6 pieces (leg, thigh, wing, 3 small breasts).

4. Place in baking sheet with sides. Pour lemon sauce over chicke nand toss to coat well.

5. Return to broiler for 3 minutes. Turn each piece and broil for 1 more minute.

6. Remove; plate.

7. Pour sauce into sauce pan; stir in parsley over high heat for 1 minute.

[If I remember correctly, I cheated and bought a pre-cut-up chicken and added the sauce as directed. Came out great.]

Martha Stewart’s Pecan Chocolate Chip Cookies

These things are amazing and, lucky for my fingers, on the FoodTV site. Here’s the recipe.

Scribbled Delicious Calling All Cooks Chicken

Here’s a recipe I scribbled down furiously and illegibly when I saw it on Calling All Cooks. I remember making it though and it came out great. Pretty straight forward:

1. Make marinade: 1 sweet onion sliced, 2 cups white wine, 2 cups fresh OJ, kosher salt, pepper, 2 Tbs honey. Stir together and place chicken in, refrigerate 2 hours, turn it and marinade another 2 hours.

2. After marinated, rub garlic all over it. More salt and pepper. Stuff fresh orange wedges in the cavity.

3. 400 degree oven for 2 hours. (That seems very long, but if you have a meat thermometer you can gauge that better.)

Ooooh, Really Good Caesar Dressing

Now, when someone kindly posted a Caesar dressing that I posted on the main page of this site during my time of bar need, I harkened back to a recipe I once made with real anchovies (as opposed to the yummy looking anchovy-less alternative). I love anchovies and this Caesar dressing rocks. Basically, throw all these ingredients into a food processor:

1/2 cup Paremsan

8 anchovies

3 Tbs fresh lemon juice

3 garlic cloves (or more!)

2 Tbs dijon mustard

3/4 cup olive oil.

I like to buy a package of whole Romaine lettuce leaves and toss, without cutting, into the dressing. Looks very nice that way, methinks.

And that my friends is the end of my recipe box. Hope you enjoyed it.

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