Bonnie T's profile page
Recipes
Chicken Curry in a Hurry
By Bonnie T
1 Put the oil in a large skillet over medium high heat
- Chicken Curry in a Hurry Recipe
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- Ingredients
- 1 * 1 Tbsp olive oil
- 1 * 1 medium onion, sliced
- 1/3 * 1/3 cup golden raisins (optional)
- * Salt and freshly ground pepper
- 1 1/2 * 1 1/2 teaspoons yellow curry powder, or to taste
- 4 * 4 skinless, boneless, chicken breast halves or tenders(1 to 1 1/2 pounds)*
- 1 * 1 cup sour cream or yogurt(do not let the yogurt simmer or it will curdle)
- * Minced fresh cilantro or parsley for garnish
Chicken Curry in a Hurry...EXCELLENT
By Bonnie T
1 Put the oil in a large skillet over medium high heat
- Chicken Curry in a Hurry Recipe
- 1 * 1 Tbsp olive oil
- 1 * 1 medium onion, sliced
- 1/3 * 1/3 cup golden raisins (optional)
- * Salt and freshly ground pepper
- 1 1/2 * 1 1/2 teaspoons yellow curry powder, or to taste
- 4 * 4 skinless, boneless, chicken breast halves or tenders(1 to 1 1/2 pounds)*
- 1 * 1 cup sour cream or yogurt(do not let the yogurt simmer or it will curdle)
- * Minced fresh cilantro or parsley for garnish
Apple-Gingerbread Cobbler
By Bonnie T
Really very good. Easy to make
- 1 (14 1/2 ounce box gingerbread mix-divided
- 3/4 cup water
- 1/4 cup firmly packed light brown sugar
- 1/2 cup butter, divided
- 1/2 cup chopped pecans
- 2 (21 ounce) cans apple pie filling
- Vanilla ice cream
Oatmeal Squares
By Bonnie T
Directions 1. Combine all ingredients in a bowl
- Ingredients
- 1 * 1 egg, lightly beaten
- 1 1/2 * 1 1/2 cups quick-cooking oats
- 1/2 * 1/2 cup sugar
- 1/2 * 1/2 cup milk
- 1/4 * 1/4 cup vegetable oil
- 1/4 * 1/4 cup chopped nuts
- 1/4 * 1/4 cup raisins
- 1 * 1 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon ground cinnamon
QUINOA WITH CHICKEN, GRAPES AND ALMONDS
By Bonnie T
Using the meat from a rotisserie chicken is a convenient shortcut for making this tempting main course salad
- 2 cups water
- 1 1/3 cup quinoa
- Salt and pepper, to taste
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 cups shredded cooked chicken
- 1 1/2 cup green or red grapes, quartered
- 1/2 cup sliced almonds, toasted
Salmon Ceviche
By Bonnie T
Skin salmon, and chop into ¼- to ½-inch pieces
- In South America, Japan, and elsewhere, marinated raw fish is served as an
- appetizer. It is a popular way to preserve the flavor, nutrition, and digestibility of
- fresh fish. Serve with butter lettuce or other leafy salad greens.
- PREPARATION TIME: 10 minutes
- 1 lb salmon
- 1/3 cup finely diced red onion
- 1 cup fresh lime juice
- 2 tbsp seeded and finely chopped serrano pepper (or 1 chili pepper, minced)
- 2 tsp salt
- 1 cup chopped tomatoes
- 2 cups chopped cilantro (or parsley)
Avocado, Egg and Tomato Salad
By Bonnie T
Up to four days ahead, make vinaigrette
- 2 tablespoons red wine vinegar
- Tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 pound tomatoes, cored, seeded and diced
- 8 large hard boiled eggs
- 6 firm-ripe avocados
Baked Salmon with Onion and Lemon...very healthy
By Bonnie T
Place salmon on aluminum foil
- 1 lb. salmon fillet
- 1 sm. onion, diced
- 1 tbsp. lemon juice
Fast Tomato Salad with Dijon Vinaigrette
By Bonnie T
Easy and delicious
- 2 T red wine vinegar
- 2 tsp extra virgin olive oil
- 1 tsp. Dijon mustard
- salt and pepper to taste
- 2 C halved cherry or grape tomatoes
- 2 T thinly sliced fresh basil
Berry Salad
By Bonnie T
Combine first five ingredients in a bowl
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 cup strawberries HALVED
- 3 oranges peeled and chopped
- 2 tablespoons fresh mint leaves chopped
- 3/4 cup plain yogurt
- 2 tablespoons honey
- 1 1/2 tablespoons orange juice
- 1/4 teaspoon nutmeg