Bonnie T's profile page
Recipes
Chocolate Truffle Cakes
By Bonnie T
Preheat oven to 375 degrees
- For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperatu
- 5 tablespoons unsalted butter, plus more for muffin tin
- 1 tablespoon all-purpose flour, plus more for dusting
- 14 ounces semisweet chocolate, chopped
- 2 tablespoons sugar
- 2 large eggs
- 1/4 teaspoon salt
Roasted Fingerling Potatoes
By Bonnie T
Heat oven to 500 degrees Spread potatoes out on a cookie sheet
- 2 lbs small fingerling potatoes
- 6 cloves garlic, crushed
- 2 T Olive oil for drizzling
- Salt and pepper
Use-It-on-Everything Marinade
By Bonnie T
Mix all ingredients until well blended
- This delicious marinade works equally well on veggies, fish, poultry, and beef. It’s
- particularly tasty on London broil, tri-tips, or chuck steak.
- PREPARATION TIME: 15 minutes
- MARINATING TIME: overnight
- 1 red onion, sliced
- 1 whole head garlic, cloves minced
- 4 tsp salt
- 4 tsp ground white pepper
- 4 tsp freshly ground black pepper
- 4 tsp paprika
- 3 tsp dried basil
- 4 tsp Worcestershire sauce
- 1 cup lemon juice
- 11/4 cups red wine vinegar
- 4 cups (32 oz) olive oil
Pear and Roquefort Salad
By Bonnie T
In a small bowl, mix together the cheese, mayo and vinegar
- 1/2 cup roquefort cheese, crumbled
- 1/2 cup mayonnaise or plain yogurt
- 1 tablespoon red wine vinegar
- 1 bunch watercress, thick stems removed, washed and spun dry
- 1 head boston lettuce, washed and spun dry and torn into bite-sized pieces
- 2 ripe anjou, cornice or bartlett pears, cored, sliced lengthwise into 1/4 inch wedges and tossed with juice of one lemon
- 2 scallion, chopped
- 3 celery, sliced on the diagonal into 1/4 inch pieces
- 2/3 cup walnuts, in large pieces
Salmon Salad
By Bonnie T
Toss the salmon, cucumber, mayo, and green onion together in a large mixing bowl
- 7 ounces can pink salmon with bones
- 1/2 cup dices cucumbers
- 3 tablespoons lowfat mayonnaise optional
- 1/4 cup sliced green onions
- 2 cups Romaine lettuce
- 2 tomatoes cut into wedges
- Lemon juice to taste
- Pepper to taste
Chocolate Custard
By Bonnie T
Prep 15 minutes and bake 25 minutes
- 2 1/4 C half and half
- 1 - 6 oz. bag semisweet chocolate chips (1 Cup)
- 4 eggs
- 1/2 C sugar
- 1/4 tsp salt
- Sweetened whipped cream, if desired
Tomato, Mozzarella and Basil Salad
By Bonnie T
1. For dressing, combine vinegar, garlic, salt, mustard and pepper in small bowl
- 2 tablespoons red wine vinegar
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- Dash black pepper
- 1/3 cup olive oil
- 4 Italian plum tomatoes
- 6 ounces fresh mozzarella cheese
- 10 basil leaves
Roasted Lamb Chops with Rosemary and Steamed Vegies
By Bonnie T
Trim the woody ends off the asparagus
- 4 lamb chops or 1 rack of lamb
- 1/2 pound asparagus
- 1/2 tsp sea salt
- 1 tbsp extra-virgin olive oil
- Fresh rosemary, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp Dijon mustard
Chocolate Custard
By Bonnie T
Prep 15 minutes and bake 25 minutes
- 2 1/4 C half and half
- 1 - 6 oz. bag semisweet chocolate chips (1 Cup)
- 4 eggs
- 1/2 C sugar
- 1/4 tsp salt
- Sweetened whipped cream, if desired
Seared Scallops with Lemon and Garlic
By Bonnie T
Pat scallops dry with paper towels, and season with salt and pepper
- 1 pound sea scallops, tough muscles removed
- Coarse salt and freshly ground pepper, to taste
- 1 tablespoon extra-virgin olive oil, plus more as needed
- 1 lemon, cut into wedges