Lonnie's profile page
Recipes
Krisha's Apple Cake
By Lonnie
DOUGH Beat margarine and sugar together until light
- DOUGH
- 3 cups flour
- 3 eggs
- 3 T of baking powder
- Vanilla
- 2 sticks margarine
- 1 cup sugar
- Jelly roll pan
- Wax or parchment paper
- FILLING
- 8-10 Macintosh apples, peeled cored and finely grated
- Cinnamon
- Sugar (little bit)
Lamb Riblets with Leeks and Olives
By Lonnie
Dust the ribs with flour, shaking off excess
- 3 lbs lamb ribs, cut into 1 or 2 inch rib sections
- flour for dredging
- 2 - 3 T olive oil
- 1 t coarse salt
- 1 bunch leeks, white part only cut in 1/4 inch
- rounds
- 1/2 large head garlic, peeled and minced
- 1 c crushed tomatoes
- 1 c beef broth
- 1/2 c small oil cured olives, pitted and coarsely
- chopped
- Fresh ground pepper to taste
- 1/2 c chopped basil leaves
Brussel Sprouts with Pancetta and Cheese
By Lonnie
1. Preheat oven to 425°
- 2 pounds fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil $
- 1/4 teaspoon salt $
- 1/4 teaspoon pepper
- 6 (1/8-inch-thick) pancetta slices
- 1 tablespoon freshly grated Parmesan cheese $
Potato Shallot Kugel with Thyme
By Lonnie
1. Preheat oven to 350* 2
- 6 eggs
- 1/2 shallots, peeled and diced fine
- 1 tablespoon flour
- 3 1/2 cup russet potatoes, peeled and grated
- 1 tablespoon fresh thyme leaves
- salt and pepper to taste
Cream Cheese Noodle Kugel (Dairy)
By Lonnie
The sweet kugel can be prepared a day in advance and baked the day of the meal
- 1 8 oz pkg medium wide egg noodles
- 1/2 c butter
- 8 oz cream cheese
- 3/4 c sugar
- 1 tsp vanilla
- 4 eggs
- 2 c milk
- 1 1/2 c frosted flakes (or corn flakes with sugar)
- 2 tblsp butter, melted
- 2 tsp sugar
- 2 tsp cinnamon
Garlicky black-pepper shrimp and black-eyed peas
By Lonnie
For Black-eyed Peas: Cook bacon in a 12 inch heavy skillet over medium heat until browned but not crisp
- FOR Black-eyed Peas:
- 4 bacon slices
- 4 scallions, chopped
- 1 med carrot, finely chopped
- 1 celery rib, finelly chopped
- 1/2 med green pepper, chopped
- 2 large garlic cloves, finely chopped
- 2 Turkish bay leaves or 1 California
- 1 tsp dried thyme
- 1/8 tsp hot red pepper flakes
- 2 (15 oz) cans black-eyed peas, rinsed, drained
- 3/4 tsp pepper
- 1 3/4 c reduced sodium chicken broth
- For Shrimp:
- 3 tblsp extra virgin olive oil
- 1 lb shrimp, peeled and deveined
- 3 large garlic cloves, finely chopped
- 1/2 c dry white wine
Tapendade
By Lonnie
Comine in a mortar or in the container of a blender, olives, anchovies, capers and tuna
- 15 black olives, pitted
- 6 anchovy filets
- 2 T capers
- 1/4 c tuna
- 1/3 c olive oil
- lemon
- brandy
- Dijon mustard
LUPA KALE Salad
By Lonnie
Inspired by an antipasto that's popular at New York City's Lupa, this substantial salad takes a hearty, rich green ...
- Yield: Makes 6 servings
- Active Time: 25 min
- Total Time: 25 min
- 3/4 to 1 pound lacinato kale (also called Tuscan kale) or tender regular kale, stems and center ribs discarded
- 2 tablespoons finely chopped shallot
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 1/2 tablespoons extra-virgin olive oil
- 2 ounces coarsely grated ricotta salata (1 cup)
Krisha's Sour Cream Chocolate Chip Cake
By Lonnie
Mix butter, sugar, eggs. Mix flour, baking soda, baking powder
- 1/4 c butter
- 1 c sugar
- 2 eggs, beaten
- 2 c flour
- 1 t baking soda
- 1 t baking powder
- 1 c sour cream
- 2 T milk
- 1 1/2 t vanilla
- 6 oz semi sweet chocolate chips
- 1/2 c sugar
- cinnamon
Black Pepper Beef Ribs
By Lonnie
Beef back ribs are the same bones that yousee in a standing rib roast
- 2 T cracked black pepper
- 1 T packed dark brown sugar
- 1 T kosher salt
- 1 t paprika
- 2 racks beef back ribs (not short ribs; 5-6 lbs)