Lonnie's profile page
Recipes
Aunt Sally's Apple Cake
By Lonnie
Beat butter and sugar together until light
- DOUGH
- 3 c. flour
- 3 eggs
- 3 T. baking powder
- Vanilla
- 2 sticks butter
- 2 c. sugar
- FILLING
- 8-10 great baking apples
- Cinnamon
- Sugar to taste
- JELLY ROLL PAN
- PARCHMENT PAPER
Arugula and Chicken Sausage Bread Pudding
By Lonnie
Chicken sausage comes in a variety of flavors these days
- FOR SEASONINGS:
- FOR CUSTARD
- 4 large egg whites
- 4 large eggs
- 1 cup skim milk
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup sliced fresh basil
- FOR BREAD AND FILLING:
- 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
- 5 cups chopped arugula, wilted (see Tip)
- 3/4 cup chopped artichoke hearts, frozen (thawed) or canned
- 1 cup diced cooked chicken sausage (5 ounces)
- For Topping:
- 3/4 cup shredded fontina cheese
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Arugula-Chicken-Sausage-Bread-Pudding-recipe-9517.aspx?a%3dcknwfhne01941f%26s%3ds0007415508s%26mid%3d1165896%26rid%3d7415508#ixzz26wXiFq8f
Truffled Orzo with Asparagus
By Lonnie
1. In a 5-quart pot, bring salted water to a boil
- 1 bunch standard-size asparagus
- (or broccoli as a second choice)
- 1 1/2 cups orzo
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, peeled and sliced
- 1/2 heavy cream
- 1 tbsp unsalted butter
- 2 tblsp grated Parmesan
- 1 tblsp grated pecorino Romano
- 2 tblsp black truffle butter*
- (found in dairy section of Whole
- Foods)
- Salt to taste
- 1 tsp cracked black pepper
- *If truffle butter is
- unavailable, make by combining
- 2 tbsp softened (not melted)
- unsalted butter w/ 1/2 tsp of
- black truffle oil
Oven-Roasted Cod with Tomato, Cannellini and Swiss Chard
By Lonnie
Preheat the oven to 400°F
- 1 tablespoon extra-virgin olive oil
- 1 shallot, halved and sliced
- 1/2 small yellow onion, diced
- 3 cloves garlic, chopped
- 1 small bunch (about 10 leaves) Swiss chard, tough stems removed, leaves sliced
- 1/2 cup white wine
- 1 (28-oz) can whole tomatoes
- 1 (15-oz) can cannellini beans, rinsed and drained
- 2 bay leaves
- 1/8 teaspoon crushed red chile flakes
- 1 teaspoon kosher salt, divided
- 4 (6-oz) pieces skinless cod fillet
- 1/2 teaspoon ground black pepper
Krisha's Dairy Kugel
By Lonnie
Beat eggs, then mix all ingredients
- 4 oz margarine
- 4 oz small curd cottage cheese
- 1 16 oz can crushed pineapple
- 1 c sugar
- 6 eggs
- 1 t vanilla
- 1 c sour cream
- 1 c raisins
- frosted corn flakes
Gail Simmons' Strawberry Tart
By Lonnie
Serve warm, with ice cream
- 1 c flour
- 1 t baking powder
- pinch salt
- 1 stick unsalted butter, room temperature, plus more for coating pan
- 1 c sugar plus 2 T
- 2 large eggs, room temperature
- 1 t vanilla
- 8 oz fresh strawberries
- juice of half a lemon
- 1/2 t cinnamon
Krisha's buttermilk potato soup
By Lonnie
1. Hard-boil the eggs (cover with water, bring to a boil, remove from heat, and let sit for 12 minutes)
- 4 eggs
- 4 potatoes
- 1 bunch scunions, green parts only, sliced thinly
- 2 cucumbers, peeled and cut in strips
- 1 teaspoon salt, or to taste
- 1 bunch parsley, chopped
- 1 bunch dill, chopped
- 1 pound salami, cut into cubes (optional)
- 1 quart buttermilk
- 1 1/4 cups water
Cold Spicy Celery
By Lonnie
Something clean and refreshing
- 2 bunches celery
- 2 t Kosher salt
- 1 1/2 fresh lemon juice
- 1/2 t coarse Korean chile flakes
- 1 T toasted peanut oil
- 1/8 t black pepper
Soy Vinegar Dipping Sauce
By Lonnie
A perfect match for sweet potato and kimchi pancakes
- 1/3 c tamari (preferably San-J brand)
- 2 T mirin (Japanese sweet rice wine)
- 1 T sugar
- 4 t rice winer vinegar (not seasoned)
- 2 T water
- 1 T fresh lemon juice
Edwina Hansen's Crabcakes
By Lonnie
Mix first two ingredients together
- 1 lb jumbo crabmeat (drained on a paper towel)
- 1 - 1 1/2 English muffins (pulsed in processor to small crumbs)
- 1/8 t black pepper
- dash red pepper
- 1 t dry mustard
- 1 t chopped parsley
- 1 t Old Bay seasoning
- 1 ++ T (heaping) mayonnaise
- 1 t Worcesteshire sauce
- 1 t chopped chives