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Recipes
Sour Cream Pound Cake
By bonitariley
Tom klehr's Sour Cream Lemon and Orange Pound Cake
- 1 ) I used peel from 1 lemon and 1 orange
- 2 ) I cooked it for 55 minutes at 340F rather than 350. When I have made this cake in the past, 350F caused the cake to be very brown.
- 3 ) I beat the sugar and butter for a long time. I also beat the eggs a long time. Make sure to scrape the sides of the bowl after adding each egg.
- 4 ) Let butter, eggs, and sour cream sit out at room temperature. The butter should be soft, but not melted.
- 2 – 3/4 cups sugar
- 1-1/2 cups butter, softened
- 1 tsp vanilla
- 6 eggs (room temperature)
- 3 cups flour
- 1 tsp grated orange or lemon peel
- 1/2 tsp baking power
- 1/2 tsp salt
- 1 cup sour cream (room temperature)
Cream of Turkey Soup
By bonitariley
Saute onions and carrots in butter until soft, not brown
- 1 ⁄4 cup butter
- 1 cup chopped green onion
- 2 cups frozen sliced carrots, thawed and drained
- 1 ⁄4 cup flour
- 5 cups turkey broth, divided (or chicken bouillon)
- 2 cups milk or 2 cups cream
- 2 teaspoons salt
- 1 ⁄2 teaspoon white pepper
- 1 ⁄8 teaspoon cayenne pepper
- 1 teaspoon dried parsley
- 3 cups chopped cooked turkey
- 8 ounces noodles (fusilli, rotini or similar)
Chicken Enchiladas Supreme
By bonitariley
Chicken Enchiladas Supreme
- Chicken Enchiladas Supreme
- 2 tsp oil
- 1 cup chopped onions
- 1 cup chopped green peppers
- 2 garlic cloves minced
- 2 1/2 cups chopped cooked chickencheese divided
- 1 10 oz. tub Philadelphia Original Cooking Crème
- 1 1/2 Mexican Style Finely Shredded Four Cheese divided
- 2 (10 oz) cans red enchilada sauce
- 12 (6 inch) corn or flour tortillas warmed
- 1 tablespoon milk
Recipes » Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette
By bonitariley
Shrimp with spinach salad
- 3 slices center-cut bacon $
- 1 pound jumbo shrimp, peeled and deveined $
- 2 cups thinly sliced fennel bulb (about 1 medium bulb)
- 1 cup grape tomatoes, halved $
- 1/2 cup thinly sliced red onion $
- 1 (9-ounce) package fresh baby spinach $
- 2 tablespoons finely chopped shallots
- 3 tablespoons extra-virgin olive oil $
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt $
- 1/4 teaspoon freshly ground black pepper
Cranberry Pecan Chicken Salad
By bonitariley
Nutrition Facts Serving Size133g Servings6 Amount Per Serving Calories 421Calories from Fat 280 % Daily Value * Tot
- 3 cups cooked, shredded chicken
- 3/4 cup mayonnaise
- 3/4 cup chopped celery
- 3/4 cup chopped pecans
- 1/2 cup dried, sweetened cranberries
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
Kale and Yam Salad
By bonitariley
Kale and Yam Salad
- 5/8 jewel yams, cut into 1-inch cubes
- 2 teaspoons olive oil
- salt and freshly ground black pepper to taste
- 1 teaspoon olive oil
- 3/8 onion, sliced
- 1 clove garlic, minced
- 3/8 bunch kale, torn into bite-sized pieces
- 2 teaspoons red wine vinegar
- 1/4 teaspoon chopped fresh thyme
Braided easy egg bread recipe
By bonitariley
Prep Time: 30 minutes Cook Time: 30 minutes Yield: 1 loaf Pillow-y soft, tender and delicate, enriched with both ...
- 4 cups (480 grams) bread flour
- 2 teaspoons active dry yeast (I used Red Star)
- 2 tablespons sugar
- 1/2 cup water
- 1/2 cup milk
- 2 tablespoons butter, diced
- 2 teaspoons salt
- 3 eggs, lightly beaten
- Topping
- 1 egg yolked mixed with few drops of milk
- more flour for dusting the working area
Pie Dough Recipe
By bonitariley
Homemade 9" Pie Crust
- 1 1/4 cups (5.3 ounces) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 stick (4 ounces) cold unsalted butter, cut into small pieces
- 2 to 3 tablespoons ice water
Aunt Fannie's Summer Squash Casserole
By bonitariley
Summer Squash Delight....
- 3 lbs summer squash
- 1/2 cup onion, chopped
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 tablespoon sugar
- 1/2 cup saltine crumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- saltine crumbs
Gratin of Cauliflower, Tomato, Pine Nuts & Saffron
By bonitariley
This is a fantastic, different way to serve cauliflower
- 1/4 cup pine nuts
- 4 slices of firm white bread, toasted and crusts removed
- 6 tablespoons olive oil
- 2 tablespoons chopped fresh flat leaf parsley
- 1 head cauliflower, cut into florets (about 2 lbs.)
- kosher salt
- fresh black pepper
- 1 medium onion, diced
- 1 pinch saffron
- 1 cup crushed tomatoes
- 1/4 cup chopped black kalamata olive