Bonitariley's profile page
Recipes
Mickey D's–Style Fried Apple Pies
By bonitariley
McDonalds style apple pies
- or The Filling
- 1 stick (1/4 pound) unsalted butter
- 1 1/2 cups firmly packed light brown sugar
- 5 sweet-tart apples, like Granny Smith, peeled, cored, cut into 1/4-inch cubes (about 7 cups)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- For The Pies
- 12 –16 defrosted frozen plain roti paratha or roti canai
- 1/2 cup turbinado sugar, such as Sugar in the Raw brand
- Vegetable oil (for deep frying)
- Special Equipment
- A deep-fry thermometer
- Ingredient Info
- Roti is available at Asian markets and online.
Cajun Shrimp with Garlic Parmesan Cream Sauce
By bonitariley
Shrimp *Half and half is equal parts of whole milk and cream
- 8 ounces fettuccine
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, or more, as needed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 cup half and half*
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- For the shrimp
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons cajun seasoning
- Kosher salt and freshly ground black pepper, to taste
Summer Squash and Zucchini Gratin
By bonitariley
Instructions Preheat oven to 450F
- 2 medium summer squash, cut into 1/4 inch slices
- 2 medium zucchini, cut into 1/4 inch slices
- 1 pint grape tomatoes
- 2 cloves of garlic, sliced thinly
- 2 Tbsp. flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 Tbsp. whipping cream
- 3 Tbsp. panko bread crumbs
- 3 Tbsp. finely grated parmesan cheese
- 2 Tbsp. olive oil
Mediterranean Quinoa Salad
By bonitariley
directions 1.Bring the quinoa and water to a boil, reduce the temperature to medium-low and simmer, covered, until ...
- ingredients
- 1 cup quinoa, rinsed
- 1 1/2 cups water
- 1 cup tomato, sliced
- 1 cup cucumber, sliced
- 1/4 cup red onion, diced
- 1/4 cup kalamata olives
- 1/4 cup feta, crumbled
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 tablespoons lemon juice (~1 lemon) or red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon oregano
- 1 clove garlic, grated
- salt and pepper to taste
BANG BANG Chicken
By bonitariley
Prepare a plate lined with paper towels for the chicken after it’s done cooking in the oil
- For the sauce:
- 5 chicken tenderloins, cubed
- 1/2 cup mayo
- 5 tsp. Sriracha sauce
- 1 tsp. granulated sugar
- 1 tsp. rice vinegar
- For the egg mixture:
- 1 egg, beaten
- 1/2 cup milk
- For the breading:
- 1/2 cup all purpose flour
- 1/2 cup Panko breadcrumbs
- 1 tsp. salt
- 1/2 tsp ground pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. dried basil
Stuffed Zucchini Boats
By bonitariley
Stuffed 1zucchini Boats
- Stuffed Zucchini
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving Size: Serves 4
- Stuffed Zucchini
- Ingredients
- 4 zucchini squashes, 5-6 inches long
- 1 tablespoon extra virgin olive oil, divided
- 1/2 pound ground italian turkey sausage, casings removed
- 1/2 cup red onion, finely chopped
- 1 large red bell pepper, diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup fresh basil leaves, packed
- 2 regular slices whole wheat sandwich bread
- 1 tablespoon butter, melted
- 1/2 cup pecorino romano, finely grated
Parmesan Kale Chips
By bonitariley
YIELD: Makes about 18 cups ACTIVE TIME: 1 hour TOTAL TIME: 3 hours
- Special equipment:
- 3 pounds curly kale (see Cooks' notes)
- 4 tablespoons olive oil, divided
- 8 tablespoons finely grated Parmigiano-Reggiano, divided
- 2 teaspoons freshly ground black pepper, divided
- Fine sea salt, divided
- 2 very large bowls; 2 large (half-sheet 18- by 13-inch) rimmed sheet pans; parchment paper or nonstick foil
Spinach Taco Burgers
By bonitariley
Here’s a kid favorite with a nutritionist’s special touch: I add frozen chopped spinach (so convenient!) right ...
- 1.25 pounds lean ground turkey (at least 90% lean)
- 10 ounces frozen, chopped spinach (thawed and drained)
- 1 packet low-sodium taco seasoning mix
Navy Bean Soup
By bonitariley
Directions Place the beans in a large saucepan and cover with cold water by about 2 inches
- 1 pound navy beans, picked over, rinsed and drained
- 10 sprigs parsley
- 2 sprigs fresh thyme or rosemary
- 1 bay leaf
- 2 large smoked ham hocks, about 1 1/2 pounds
- 1 medium onion, coarsely chopped
- 1 clove garlic, coarsely chopped
- 8 cups of cold water
- 1 medium carrot, coarsely chopped
- Kosher salt and freshly ground black pepper
- Butter for garnish
- Copyright 2001 Television Food Network, G.P. All rights reserved.
Corn On The Cob
By bonitariley
Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-3...
- Corn on the Cob