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Recipes
Minestrone Soup with Pasta, Beans and Vegetables
By bonitariley
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon...
- 3 cups reduced-sodium vegetable or chicken broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can white (cannellini or navy) beans, drained
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 cup onion, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 bay leaves
- Salt and ground black pepper
- 2 cups cooked ditalini pasta
- 1 medium zucchini, chopped
- 2 cups coarsely chopped fresh or frozen spinach, defrosted
- 4 tablespoons grated Parmesan or Romano cheese
- Basil sprigs, garnish, optional
Rice Pudding
By bonitariley
Pioneer Woman Rice Pudding
- 1/2 cup Raisins (golden Or Regular)
- 1/2 cup Bourbon Or Other Whiskey (optional)
- 1 cup Medium Grain White Rice
- 2 cups Water
- 2 cups Milk (I Used 1%)
- 2 Tablespoons Heavy Cream
- 1 Tablespoon Salted Butter
- Pinch Of Salt
- 8 ounces, fluid Sweetened Condensed Milk, More If Needed
- Dash Of Ground Cinnamon
- Dash Of Ground Nutmeg
- 1 Tablespoon Vanilla Extract
- 1 whole Egg, Beaten
- Caramel-Pecan Sauce
- 1/2 cup Butter
- 1/2 cup Packed Brown Sugar
- 1/2 cup Light Corn Syrup
- 1/2 cup Chopped Pecans
- 1 Tablespoon Bourbon Or Other Whiskey (optional)
Blueberry Dumpling Dessert
By bonitariley
Place rack in middle of oven and heat to 450 degrees
- 1 cup sugar
- 2/3 cup water plus 2/3 cup water
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 4 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces (1 stick) cold butter
- 1 cup milk
- 1 tablespoon cornstarch
- 4 cups (1 quart) fresh blueberries, washed and stemmed
- Coarse sugar
Beef and Broccoli Ramen Stir fry
By bonitariley
Beef and Broccoli Stir fry
- 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced across the grain
- 1 head broccoli, cut into florets
- 1/2 teaspoon sesame seeds
- FOR THE SAUCE
- 1 cup reduced sodium soy sauce
- 3/4 cup beef broth
- 1/4 cup honey
- 3 tablespoons rice wine vinegar
- 3 tablespoons brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, optional
Easy Beef and Broccoli
By bonitariley
Beef and Broccoli
- 2/3 cup reduced sodium soy sauce
- 1/2 cup chicken stock
- 1/4 cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon Sriracha, or more, to taste
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced across the grain
- 1 head broccoli, cut into florets
Firecracker Shrimp
By bonitariley
a while ago. As soon as I saw the firecracker shrimp I knew that I would have to make them! You really cannot go ...
- 1/2 pound large shrimp, peeled with tails on and deviened
- 1 tablespoon sweet chili sauce
- 1 tablespoon fish sauce (or soy sauce)
- 1 teaspoon sesame oil
- 2 teaspoons garlic, grated
- 2 teaspoons ginger, grated
- 1 teaspoon cornstarch
- 12 egg roll wrappers, cut in half into 2 triangles
- 2 tablespoons water
- 2 teaspoons cornstarch
- oil for frying
- sweet chili sauce for dipping
Shrimp and Avocado Salad with Miso Dressing
By bonitariley
Shrimp and Avocado Salad
- For the salad:
- 1 teaspoon minced garlic
- 1/2 pound raw shrimp, tails removed
- 1/2 tablespoon butter
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1 1/2 cups sliced avocados (2 small)
- 1 cucumber
- 4 cups chopped spinach or baby kale
- fresh chopped cilantro for topping
- peanuts for topping
- For the dressing:
- 1 1-inch piece of fresh peeled ginger
- 3 tablespoons oil
- 3 tablespoons lime juice (more to taste)
- 2 tablespoons agave nectar
- 1 1/2 tablespoons white miso (it's like a paste - you can buy it at many regular grocery stores)
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
Quinoa Veggie Burgers With Whipped Feta
By bonitariley
Heat 1 tablespoon oil in a large saute pan over medium heat
- 3 tablespoons olive oil, divided
- 1 shallot, diced
- 3 cloves garlic, minced
- 1/2 red bell peppers, diced
- 1 medium ear corn, shucked
- 1 medium carrot, diced
- 1 1/2 cups cooked quinoa, cooled
- 1 15-ounce can black beans, drained & rinsed
- 1/4 cup fresh cilantro, chopped
- 2 eggs, lightly beaten
- 1 cup fine cornmeal
- sea salt
- fresh ground pepper
- 8 ounces feta cheese, crumbled and at room temperature
- 3 ounces cream cheese, at room temperature
- Spinach
- Arugula
- Sliced Tomato
- Red Onion
- Sliced Avocado
Eggplant Parmesan II
By bonitariley
Preheat oven to 350 degrees F (175 degrees C)
- 3 eggplant, peeled and thinly sliced
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce, divided
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil
10 Minute Shrimp Stirfry
By bonitariley
Shrimp Stirfry
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds jumbo shrimp, peeled and deveined, tails on
- 4 cloves garlic, minced
- 2 large zucchini, diced
- 2 large ears of corn, kernels removed
- 3/4 cup red grape tomatoes, sliced in half lengthwise
- 3/4 cup yellow grape tomatoes, sliced in half lengthwise
- Salt and freshly ground black pepper
- 12 to 18 fresh basil leaves, cut in chiffonade
- Parmesan shavings
- Juice of 1 lemon
- Rice or pasta, for serving, optional
- Read more at: http://www.foodnetwork.com/recipes/ree-drummond/shrimp-stir-fry.html?oc=linkback