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Recipes
Kathy H.'s strawberry rhubarb filling
By Lonnie
Combine 1 ½ cup sugar, 3 T quick cooking tapioca, ¼ t salt, and ¼ t nutmeg
- 1/2 c sugar
- 3 T quick cooking Tapioca
- 1/4 t salt
- 1/4 t nutmeg
- 1 lb rhubarb
- 1 c sliced strawberries
Aunt Sally's Babka Blueberry Pockets (aka Shtonikels)
By Lonnie
Preheat oven to 375°F. Basic Babka Dough: 2 1/4 tsp (or 1 pk) active dry yeast 1 c
- Basic Babka Dough:
- 2 1/4 tsp (or 1 pk) active dry yeast
- 1 c. warm coconut milk
- 1/2 granulated sugar
- 1 1/2 tsp salt
- 3 Tbsp arrowroot
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 1 c. soft margarine or solid coconut oil
- 4 1/2-5 c. unbleached all-purpose flour
- canola oil
- Blueberry Filling:
- 2 1/2 c. fresh or frozen blueberries
- 1/4 c. granulated sugar
- 2 Tbsp water
- 2 Tbsp tapioca starch
- Topping:
- coconut milk
- sugar
Ultimate Potato Gratin
By Lonnie
Tyler Florence's Thanksgiving Dinner
- 1 head Savoy cabbage, cored, cleaned and shredded
- 1 (2 inch) piece slab bacon (we like more)
- 2 T unsalted butter
- 4 cloves garlic, finely chopped
- Sea salt, fresh ground pepper
- 1/2 bunch fresh chives, finely chopped
- 2 pounds baking potatoes, unpeeled and thinly sliced
- (slice last minute so they don't turn brown)
- 2 1/2 c heavy cream
- 2 c grated Parmesan
Broccoli Rabe Fritata with Ricotta
By Lonnie
Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at ...
- For the Rabe:
- 3/4 pound broccoli rabe, tough stems removed
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 2 tablespoons olive oil
- 1 clove garlic, minced
- For the Frittata:
- 9 eggs
- 3/4 cup ricotta (about 1/3 pound)
- 2 tablespoons grated parmesan cheese
Charred Lemon Chicken Piccata
By Lonnie
1. Combine lemon slices, sugar, and garlic in a medium bowl
- 2 small lemons, cut into thin rounds
- 1 1/2 teaspoons sugar
- 4 garlic cloves, halved
- 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 teaspoon grated shallot
- 1/2 teaspoon grated garlic
- 1 oregano sprig
- 1 thyme sprig
- 1/2 cup dry white wine
- 1 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon all-purpose flour
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley
- Make Tasty Ranch Crunch Chicken.
Thomas Keller's Roasted Chicken
By Lonnie
Preheat the oven to 450°F
- One 2- to 3-pound farm-raised chicken
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced thyme (optional)
- Unsalted butter
- Dijon mustard
- preparation
Brussel Sprouts with Pancetta and Garlic
By Lonnie
1. Preheat oven to 450 degrees
- 1 T olive oil
- 2 oz pancetta
- 4 cloves garlice, minced
- 1/4 t salt
- 1/4 t black pepper
- 1/4 c water
Cheese and Egg "Souffle" Casserole
By Lonnie
This cheesy, quiche-like egg casserole is the ultimate comfort food
- RECIPE INGREDIENTS
- Butter, softened
- 10 slices white bread
- 12 ounces SHARP cheddar cheese, shredded
- 12 ounces mozzarella cheese, shredded
- 8 eggs, lightly beaten
- 3-1/2 cups half & half
- 1/4 teaspoon paprika
- 1 teaspon minced onion
- 1/2 teaspoon curry powder
- 1/8 teaspoon red pepper (ground)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
Passover Bagels
By Lonnie
Bring oil, water, salt and sugar to a boil
- 2/3 c water
- 1 c matza meal
- 1/3 c oil
- 3 large eggs
- 1/4 t salt
- 1 T sugar
Krisha's Farfel and Mushroom Casserole
By Lonnie
1. Heat 1 T oil on large frying pan, over medium high heat
- 1/4 c olive oil, divided
- 4 c Manischewitz matzo farfel
- 2 c finely chopped onions
- 3 c finely chopped mushrooms
- 1/4 c coarsely chopped carrots
- 1/3 c sliced celery
- 1/2 c diced green pepper
- 1 clove garlic, crushed
- 2 10 1/2 cans condensed clear chicken soup
- 1/4 t black pepper