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Recipes
Smoked Salmon Mousse and Cucumber Tea Sandwiches
By Bonnie T
Place the cucumber slices between the layers of paper towels to remove excess moisture
- 3 english cucumber peeled and thinly sliced crosswise
- 1 pound smoked salmon dices and at room temp
- 1/4 cup maynnaise
- 1/4 cup sour cream
- 1 tablespoon chopped fresh dill weed plus sprigs for garnish
- 1 teaspoon freshly ground green peppercorns
- 3/4 cup chilled heavy cream (not shipping cream)
- 20 thin slices pumpernickel bread crusts trimmed off
- 1 stick unsalted butter melted
Grilled Marinated Lamb
By Bonnie T
Put garlic, lemon juice, wine, oil, mint, salt, and a generous amount of pepper into a blender and blend to a coars...
- 1 head garlic coarsely chopped
- Juice of three lemons
- 1/2 cup white wine
- 1/2 cup olive oil
- 1 bunch fresh mint chopped leaves
- 1 teaspoon salt
- Freshly ground black pepper
- 1 onion minced
- 1 8-pound of lamb boned, trimmed and cut into four pieces
Key Lime Pie
By Bonnie T
Preheat over to 350. Butter the bottom and sides of a 10 inch pie pan with 1 T of the melted butter
- GRAHAM CRACKER CRUST
- 1/2 C butter, melted and divided
- 2 C. Graham cracker crumbs, 25 crackers
- 1/2 C sugar
- KEY LIME FILLING
- 6 large egg yolks
- 1 1/2 cans (14 oz each) sweetened condensed milk
- 3/4 C key lime juice
- SWEETENED WHIPPED CREAM
- 1 1/2 C heavy whipping cream
- 1/2 C powdered sugar
- 1/4 tsp vanilla
- Lime slices for garnish.
Leg of Lamb with Garlic and Herbs
By Bonnie T
Position a rack in the lower third of an oven and preheat to 450 degrees
- 1/2 cup chopped fresh herbs like rosemary, thyme and oregano
- 1/4 cup chopped garlic
- 2 teaspoons lemon zest
- 1 teaspoon salt plus more to taste
- 5 tablespoons extra virgin olive oil
- Black pepper, freshly ground to taste
- 1 bone-in leg of lamb, 6 pounds, trimmed of excess fat
- 20 fresh rosemary sprigs
- 5 heads of garlic 1/4 inch cut off of the top
- \1/4 cup madeira wine
- 2 cups of beef stock base
Seared Scallops with Haricots Verts
By Bonnie T
Combine first 5 ingredients in a bowl
- 2 T finely chopped shallots
- 2 T chopped parsley
- 1 T lemon juice
- 1 T dry white wine
- 1/2 tsp Dijon Mustard
- 3/8 tsp black pepper, divided
- 2 Quarts water
- 12 oz haricots verts, trimmed
- 1 1/2 T butter
- 2 T canola oil
- 1 1/2 lbs sea scallops, about 16
- 1/4 tsp kosher salt
Chicken Noodle Soup
By Bonnie T
Combine chicken, two quarts water, broth, onion, garlic, bay leaves, thyme, salt and pepper in large pot
- 2 2-pound chicken breasts boneless
- 2 13-ounce cans of chicken broth
- 1 large onion diced
- 2 large garlic cloves crushed
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 ribs celery sliced
- 2 cups small egg noodles
- 1/4 cup parsley snipped
- 1 1/4 cups sliced scallions
Chicken Stew
By Bonnie T
Remove any visible fat from chicken
- 8 breasts chicken boneless and skinless
- 1 cup water
- 2 cloves of garlic minced
- 1 small onion chopped
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 medium tomatoes chopped
- 1 teaspoon parsley chopped
- 1/4 cup celery finely chopped
- 2 medium potatoes peeled and chopped
- 2 bay leaves
Chicken Shawarma
By Bonnie T
From Kelly
- Shawarma Sauce:
- 10 cloves garlic, chopped
- 2 lemons, juiced
- 1/2 cup olive oil
- 2 teaspoons curry powder
- 1 teaspoon salt
- 2 teaspoon ground pepper
- 5 drops yellow food coloring, optional
- 2 pounds boneless skinless chicken breasts
- 4 pieces pita bread
- 1 tomato, chopped
- Shawarma Sauce, recipe follows
- 3 cloves garlic
- 1 cup store-bought tahini
- 3 cups water
- 1/2 cup lemon juice
- Salt
Chilled Strawberry Ginger Soup
By Bonnie T
Mix
- Strawberry
- Apple cider
- Blueberries
- Raspberries
- Ginger
- Banana
- Plain yogurt
- Mint
Baking Powder Biscuits
By Bonnie T
Heat over to 450. In large bowl, combine flour, baking powder and salt; mix well
- 2 C flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 C shortening
- 3/4 to 1 C milk