Bone-a-fidos - Canine Cookies For Dogs

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 1/4 teaspoons dry yeast or 1 tablespoon compressed fresh yeast
• 1/4 cup warm water
• 1 pinch sugar
• 3 1/2 cups all-purpose flour
• 2 cups whole wheat flour
• 2 cups cracked wheat
• 1 cup cornmeal
• 1 cup rye flour
• 1/2 cup nonfat dry milk powder (lightly spooned into the cup)
• 4 teaspoons kelp powder
• 4 cups beef (liquid measure) or 4 cups chicken broth (liquid measure)
• 1 large egg
• 2 tablespoons milk

Recipe

• 1 place 2 oven racks in the upper and lower thirds of the oven.
• 2 preheat oven to 300â°f.
• 3 sprinkle the dry yeast or crumble the compressed yeast over the water (110f if dry yeast, 100f if compressed yeast).
• 4 add a pinch of sugar and allow the yeast to sit in a draft-free spot for 10-20 minutes.
• 5 the mixture should be full of .
• 6 if not, the yeast is too old to be useful.
• 7 in a large bowl, place all the dry ingredients and stir to blend them.
• 8 add the yeast mixture and 3 cups of the broth.
• 9 using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth and supple.
• 10 half a batch at a time, knead the dough briefly on a lightly floured counter; keep the second batch of dough covered with a moist towel while shaping and cutting the first.
• 11 roll out the dough into an 18 x 13 x 1/4" rectangle.
• 12 cut it into desired shapes, using a 3- 3 1/2-inch bone cutter or a 2 1/2-inch round cookie cutter.
• 13 reroll the scraps.
• 14 repeat the procedure with the remaining dough.
• 15 for an attractive shine, lightly beat together the egg and milk.
• 16 brush the glaze on the cookies.
• 17 bake for 45 to 60 minutes or until brown and firm.
• 18 for even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period.
• 19 use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
• 20 allow cookie sheets to cool completely between batches.

Bonnie's Oven Eggs

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 cups egg substitute
• 2 cups low fat cottage cheese
• 1/2 cup monterey jack cheese
• 1/2 cup low-fat cheddar cheese
• 1/2 cup flour
• 1 teaspoon baking powder
• 4 ounces canned green chilies (can increase to 8 oz.)

Recipe

• 1 beat everything together; pour into greased 9 x 13 inch pan. bake at 350 degrees for 35 minutes or until eggs are firm.

hominy and bacon

Ingredients

• Servings: 8
• 1 pound sliced bacon
• 2 (12 fluid ounce) cans evaporated milk
• 2 (20 ounce) cans white hominy, drained

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain grease from the skillet. crumble the bacon, and return it to the skillet. reduce heat to medium, and add hominy and evaporated milk, and cook, stirring often. let it bubble, but don't let the milk scorch. cook until thickened, 10 to 15 minutes.

hunza bread ii

Ingredients

• Servings: 2
• 3 (.25 ounce) packages active dry yeast
• 1 cup warm water (110 degrees f/45 degrees c)
• 8 cups bread flour
• 1 1/2 cups white sugar
• 2 teaspoons salt
• 6 egg yolks
• 1 cup margarine, melted
• 1 1/2 cups warm milk
• 1 cup golden raisins
• 2 egg whites, beaten

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 2 hrs 55 mins


• in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
• in a large bowl, mix together flour, sugar and salt. make a well in the center of the flour and pour in the yeast mixture, egg yolks, margarine and warm milk. stir until a soft dough is formed. turn it out a lightly floured surface and knead until smooth and supple, about 6 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. knead in the raisins. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• brush the risen loaves with egg whites. bake in preheated oven for 30 to 45 minutes, until golden brown.

Bonfire Chicken Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 12 ounces iceberg garden salad
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup lightly crushed tortilla chips
• 1/4 cup thinly sliced green onion
• 1/2 cup corn kernel, frozen
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 (6 ounce) packages cooked chicken, breast strips southwestern style
• 1 cup quality barbecue sauce
• 1 tablespoon honey
• couple shots tabasco sauce (optional)
• 1/2 cup ranch dressing

Recipe

• 1 toss first four ingredients, salad through green onion, in a large salad bowl.
• 2 place frozen or drained canned corn into a microwave safe dish and add salt and pepper. microwave on high 1 minute or until heated through.
• 3 mix 1/2 cup barbecue sauce with honey (and a shot or two of tabasco if desired).
• 4 place chicken strips in a large skillet over medium heat and top with barbecue sauce mixture and heat through.
• 5 top salad with the corn and hot chicken strips.
• 6 mix remaining 1/2 cup barbecue sauce and ranch dressing in small bowl or salad dressing cruet and serve with salad.

Bonnie's Broccoli Salad

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 head broccoli, chopped in to small pieces
• 3/4 cup golden raisin
• 1/2 cup red onion, chopped fine
• 6 slices crisp bacon, chopped
• 1/2 cup salted peanuts
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon sugar or 1 tablespoon splenda sugar substitute
• 3 tablespoons dijon-style mustard
• fresh parsley leaves, chopped, garnish

Recipe

• 1 mix together the broccoli, raisins, crisp bacon, peanuts & red onion.
• 2 in a separate bowl combine mayonnaise, sour cream, sugar or splenda & dijon style mustard.
• 3 stir into the broccoli mixture.
• 4 refrigerate for at least 2 hours before serving.
• 5 garnish with parsley.
• 6 always serve chilled.

Boneless Buffalo Wings

Bonnie's Sweet Potato Casserole

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (29 ounce) can yams
• 3 eggs
• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/4 cup melted butter
• 1/2 cup corn flakes (not frosted flakes)
• 1 cup chopped pecans

Recipe

• 1 mix first 4 ingredients together.
• 2 place in a 8x8 casserole dish.
• 3 bake at 350 degrees for 20 to 25 minutes.
• 4 while sweet potatoes are baking, combine the topping ingredients.
• 5 remove the casserole dish from oven and sprinkle the topping all over the baked sweet potatoes.
• 6 put casserole dish back in the oven and heat for an additional 10 to 15 minutes or until hot and bubbly.

Bonnie's Best Meatloaf

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 2 eggs
• 1 cup milk
• 1 1/2 cups breadcrumbs
• 2 lbs lean ground beef
• 1/4 cup ketchup
• 1 tablespoon dijon mustard
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon worcestershire sauce
• 2 tablespoons chopped fresh parsley
• 2 tablespoons ketchup
• 1 teaspoon dijon mustard

Recipe

• 1 heat oil in a medium skillet.
• 2 cook onions& garlic until tender; reserve.
• 3 combine eggs with milk& bread crumbs.
• 4 add onion mixture& remaining ingredients and mix well.
• 5 press into a 9" x 5" loaf pan& cover with foil.
• 6 bake in a preheated 375f oven for an hour.
• 7 combine glaze ingredients in a small bowl.
• 8 drain off any fat from meatloaf& brush glaze on top.
• 9 bake for an additional 30 minutes, uncovered.

Boneless Chicken

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 tablespoons all-purpose flour
• 1 tablespoon black pepper
• 1 tablespoon seasoning salt
• 4 boneless skinless chicken breasts
• 1/2 cup butter

Recipe

• 1 mix the flour, pepper, and seasoning salt in a bowl. if you like a thicker batter or if you have more chicken, add a little more than is called for.
• 2 melt the butter in a medium skillet over medium-high heat.
• 3 coat both sides of the chicken breasts in the flour mixture.
• 4 fry the chicken breasts in the skillet until they are cooked through and browned on both sides. you can tell when they're getting crispy by the dark brown colour the batter takes on. this takes about 7 minutes per side for one breast.
• 5 drain chicken on paper towels if desired. it helps suck up some of the grease from frying.
• 6 *note* cooking time is based on 7 minutes per side, times four breasts.

Potato Pancakes Iii

Ingredients

• Servings: 4
• 3 large potatoes, peeled and quartered
• 1/4 cup milk
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup finely chopped cooked ham
• 1/4 cup shredded cheddar cheese
• salt and pepper to taste
• 1/4 cup oil for frying

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring a large pot of salted water to a boil. add potatoes, and cook until tender but still firm, about 15 minutes. drain, cool and shred.
• in a medium saucepan over medium heat, mix milk, butter and garlic. bring to a gentle boil, then mix in potatoes, ham and cheddar cheese. season with salt and pepper, and cook, stirring occasionally, until the mixture reaches a dough-like consistency.
• heat oil in a large skillet over medium high heat. drop potato mixture by rounded spoonfuls into the oil, and cook, turning once, until lightly browned on both sides.

Bonito With Onion

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 1/4 lbs bonito tuna, a single slice or 2 1/4 lbs tuna
• 4 onions
• 4 thin green peppers (the sweet ones) or 2 medium green bell peppers
• salt
• 6 fluid ounces oil

Recipe

• 1 peel the onion and slice into fine rings.
• 2 wash the peppers, remove the stalk and seeds, and cut into thin strips.
• 3 heat the oil gently in an oven-safe pan and fry the onion and pepper, until tender and almost caramelized.
• 4 add salt to taste.
• 5 remove the skin and the bone from the center from the fish.
• 6 divide into two thick fillets, season and add to the onion and pepper mixture. broil for one minute and serve.
• 7 the bonito must be only just cooked to keep it moist.

Boneless Birds

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 lbs round steaks
• salt and pepper
• 1 onion, cut in 8 wedges
• 4 small carrots
• 8 slices bacon
• flour
• butter (for browning)

Recipe

• 1 pound meat to about ¼ inch thick, and cut into 8 pieces.
• 2 season with salt and pepper.
• 3 place a wedge of onion, a slice of bacon, and ½ of a carrot on each piece.
• 4 roll up and fasten with toothpicks or string.
• 5 roll each in flour.
• 6 in a large frying pan melt butter, and brown rolled meat.
• 7 add ½ cup water to browned meat and simmer for about 1½ hours, adding more water as needed.
• 8 remove from pan and use the remaining water for a gravy by adding a bit of flour to the water and stirring over low heat until smooth.
• 9 serve with mashed potatoes.

Boneless Hot Wings--applebee's Copycat

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 cup butter
• 1/2 cup louisiana hot sauce
• 1/8 teaspoon pepper, ground
• 1/8 teaspoon garlic powder
• 2 cups flour
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 15 -20 chicken tenders, cut into 1 inch pieces
• vegetable oil, for frying
• 1 cup butter
• 1/2 cup hot sauce
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper

Recipe

• 1 if the wings are frozen, be sure to defrost.
• 2 combine the flour, paprika, cayenne pepper, and salt in a large bowl.
• 3 mix together in a separate bowl 1 cup butter, 1/2 cup hot sauce, a dash of garlic powder and a dash of pepper and heat in microwave for about 20 seconds. stir to mix well. set aside.
• 4 put the wings into the large bowl of flour mixture, coating each wing evenly.
• 5 dip into mixture of butter and hot sauce, then again into flour mixture. place all the "wings" on a plate and put them in the refrigerator for 60 to 90 minutes. (this will help the breading to stick to the wings when fried.)
• 6 heat oil in a deep fryer to 375°f (you want just enough oil to cover the wings entirely -- an inch or so deep at least.).
• 7 fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
• 8 remove the wings from the oil to a paper towel to drain, but don't let them sit too long because you want to serve the wings hot.
• 9 for coating:.
• 10 combine another 1 cup butter, 1/2 cup hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. heat until the butter is melted and the ingredients are well blended.
• 11 quickly put the wings into a large bowl. *you could also use a large plastic container with a lid for this.
• 12 add the coating mixture and stir, coating all the wings evenly or simply put all the wings inside the container with the lid, add the sauce, then shake.

Boneless Buffalo Chicken Calzone

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 boneless chicken breasts, cut into large chunks
• 1/2 cup breadcrumbs
• 1/2 cup milk or 1/2 cup egg wash, your preference
• 18 ounces pizza dough
• 1 cup shredded cheese, i use a blend of mozzarella and cheddar
• 1/4 cup hot sauce
• oil (for frying)

Recipe

• 1 heat oil to med heat in frying pan.
• 2 dip chicken pieces into milk or egg wash, then coat in bread crumbs.
• 3 fry them in pan, turning occasionally for approximately 5 minutes or until done (when juices are clear).
• 4 drain on paper towels.
• 5 roll out pizza dough to size of a pizza pan.
• 6 place chicken on one side of dough.
• 7 sprinkle hot sauce over chicken.
• 8 cover with cheese and add more hot sauce if desired.
• 9 fold other half of pizza dough over chicken.
• 10 press down at edges to seal.
• 11 if desired, top pizza dough with some extra cheese.
• 12 bake at 350°f for approximately 25-30 minutes or until pizza dough is browned.
• 13 cut into pizza shaped wedges, serve with ranch or blue cheese dressing.

Boneless Lamb Chops With Sage Cream

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 lb boneless lamb chop, 3/4-inch-1-inch thick, trimmed of fat
• 2 cups milk
• 1 teaspoon salt
• 2 green onions, minced
• 10 sage leaves, roughly chopped
• 4 tablespoons olive oil, extra-virgin
• 2 tablespoons white
• 1 tablespoon dijon mustard
• 1/2 lb baby spinach
• 1 1/2 cups panko breadcrumbs
• 2 tablespoons vegetable oil
• salt & pepper

Recipe

• 1 place trimmed lamb chops in a large, shallow casserole.
• 2 combine the milk and salt and pour over the chops.
• 3 refrigerate for at least 1 hour (maximum 4.) turn once during the brining.
• 4 combine the green onions, sage, olive oil, white , mustard and a pinch of salt and pepper in a food processor.
• 5 process until it's as creamy as your machine will manage. set aside.
• 6 combine the bread crumbs with a scant teaspoon of salt and plate.
• 7 drain chops one at a time, letting the milk drip off, then press each side in the bread crumbs.
• 8 in a large skillet, heat the vegetable oil over medium-high heat.
• 9 fry the chops maximum 3 minutes per side. don't crowd the pan; you may have to do a second batch.
• 10 serve the lamb on top of a generous handful of undressed baby spinach (looks great on wooden boards.).
• 11 either drizzle the sage cream over the meat and spinach with a spoon or serve each person a small ramekin portion on the plate.

Boneless Buffalo Wings With Blue Cheese Dip

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons fat-free buttermilk
• 1 1/2 tablespoons hot pepper sauce, like frank's red hot, divided
• 1 1/2 tablespoons white vinegar, divided
• 1 lb chicken tenders
• 3 tablespoons whole wheat flour
• 3 tablespoons cornmeal
• 3 teaspoons canola oil, divided
• 1/3 cup nonfat sour cream
• 1/3 cup crumbled blue cheese
• 1 tablespoon white vinegar

Recipe

• 1 whisk together: buttermilk, 1 t. hot pepper sauce, 1 t. vinegar. add chicken; toss to coat. marinate in fridge between 10 minutes to 24 hours, stirring occasionally. do this in a nonreactive bowl (glass or ceramic, not metal).
• 2 put flour and cornmeal in shallow dish or large, ziplock-type bag.
• 3 whisk together last 1/2 t. hot sauce and 1/2 t. vinegar in small bowl. set aside.
• 4 remove chicken from marinade. roll or toss in flour. throw away any leftover marinade and/or flour mixture.
• 5 heat 1.5 t. oil over med-hi heat. add half the chicken. cook until golden brown and cooked through, 3-4 minutes/side. transfer to serving plate. repeat with remaining oil and chicken, reducing heat if necessary. before serving, drizzle chicken with the set-aside hot sauce mixture.
• 6 dip: whisk it together.

Boneless Lamb Roast

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 3
• 2 lbs boneless lamb roast
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1 garlic clove, crushed (or chopped)
• salt & pepper

Recipe

• 1 preheat oven to 325 degrees fahrenheit.
• 2 the meat should be at room temperature for best results.
• 3 place lamb in roasting pan.
• 4 sprinkle the top of the roast with sage, rosemary, garlic, and salt and pepper.
• 5 bake for 50 minutes (25 minutes per lb).

Boneless Quail Stuffed With Poultry Quenelle

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast (chilled)
• salt
• fresh ground white pepper
• 1 1/2 cups heavy cream, chilled
• 1 egg white, chilled
• 1 tablespoon chopped chives
• 2 tablespoons chopped parsley
• 8 semi-boneless quail
• 4 tablespoons butter
• 4 cups mixed sliced mushrooms (such as crimini, oyster, shiitake, etc)
• 1 tablespoon minced garlic
• 3 cups low sodium chicken broth (unsalted or low-sodium)
• 2 sprigs fresh thyme
• 3 ounces foie gras, terrine

Recipe

• 1 make the poultry mousse.
• 2 cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade.
• 3 process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes.
• 4 add the egg white and blend to incorporate and loosen paste, about 30 seconds.
• 5 with processor blade running, slowly pour in the heavy cream.
• 6 process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes.
• 7 transfer to a bowl and fold in chives and 1 tablespoon of the parsley.
• 8 preheat oven to 375°f stuff the body of each quail with some of the chicken mousse.
• 9 save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure).
• 10 tie quail legs together with a piece of butcher’s twine.
• 11 season quails with salt and freshly ground white pepper.
• 12 heat 2 tablespoons of the butter in a large skillet set over medium-high heat.
• 13 working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side.
• 14 transfer quail to a baking sheet (do not clean skillet) and place in oven. cook until firm and done all the way through, 15-20 minutes.
• 15 meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes.
• 16 add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more.
• 17 mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside.
• 18 add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes.
• 19 transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter.
• 20 blend until smooth and frothy.
• 21 service:.
• 22 remove butcher’s twine from quail and discard.
• 23 divide mushrooms and quail among warm plates.
• 24 spoon foie gras sauce over quail and mushrooms.

Elegant Baked Brie

Ingredients

• Servings: 8
• 1 (8 ounce) round brie cheese
• 2 tablespoons pesto sauce
• 1/4 cup toasted pine nuts
• 2 teaspoons brown sugar
• 1 (8 ounce) package refrigerated crescent rolls

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• cut brie cheese horizontally in half, creating two equal rounds similar to a layered cake. spread pesto sauce on the cut surface of 1 half; sprinkle pine nuts and brown sugar over pesto layer. place the other brie half on top of pesto mixture.
• separate crescent rolls and cover entire brie round with crescent roll dough, sealing all the gaps. place covered brie on a baking sheet.
• bake in the preheated oven until brie cheese is softened and crescent rolls are lightly browned, about 20 minutes.

Boneless Beef

Total Time: 5 hrs 5 mins Preparation Time: 5 mins Cook Time: 5 hrs

Ingredients

• 2 -3 lbs boneless chuck roast
• 1 onion, quartered
• 3 garlic cloves
• 3/4 teaspoon salt

Recipe

• 1 add onion, beef, garlic and 1 cup water to slow cooker. cook on high 4-5 hours.
• 2 strain, reserving broth and discarding onion and garlic.
• 3 shred meat. let cool completely.

Boneless Lamb Chops With Spicy Rub

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon dried oregano, crumbled
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 4 lamb chops, boneless
• 1 lime, cut into 8 wedges

Recipe

• 1 in a small bowl, combine olive oil, chili powder, paprika, garlic, salt, oregano, cumin and pepper. rub the mixture evenly over the lamb chops. cover and refrigerate for 15 minutes.
• 2 heat broiler. broil lamb chops for 5-6 minutes on each side, until browned and cooked through. or you could also bake the chops at 375 degrees for 20-25 minutes or till done. serve immediately, with 2 wedges of lime for each chop.

Boneless Buffalo Chicken With Garlic & Parmesan

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lbs boneless chicken, cut into bite-size pieces
• olive oil, to cover bottom of skillet
• 2 -3 garlic cloves, chopped (sometimes i use "garlic in a tube" to save even more time)
• 1/4-1/2 cup hot sauce (frank's red hot is best)
• 2 -3 tablespoons butter
• 1/4-1/2 cup parmesan cheese
• salt & pepper

Recipe

• 1 heat olive oil & add the chicken, salt, pepper, and garlic, stirring from time to time. saute for several minutes until the chicken is cooked through totally. turn off the heat & then add the hot sauce and butter, tossing to coat the chicken and melt the butter. add the cheese and continue tossing until the sauce looks well blended.
• 2 serve with rice, potatoes, or noodles.

Boneless Roast Loin Of Lamb With Aromatic Vegetables

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 12 small plum tomatoes
• 5 tablespoons unsalted butter
• 2 large onions, cut crosswisa into 1/2-inch rounds
• sea salt
• fresh ground white pepper
• 2 tablespoons extra virgin olive oil
• 5 large carrots, cut diagonally into 1/2-inch slices
• 4 large garlic cloves, halved
• 1 bunch fresh sage
• 2 teaspoons fresh thyme leaves
• 3 lbs rolled boneless top lamb loin roast, trimmed and tied, at room temperature

Recipe

• 1 preheat the oven to 400 degrees.
• 2 prepare the tomatoes: core and peel with a vegetable peeler, halve each tomato lengthwise and squeeze lightly to remove the seeds.
• 3 with a small spoon, remove the pulp.
• 4 set aside the outer shells of the tomatoes.
• 5 cook the onions: in a large skillet, heat three tbs of the butter over low heat.
• 6 when hot add the onions but do not salt (this allows the onions to brown more easliy).
• 7 cook the onions, shaking the pan from time to time, until nicely, evenly browned on one side, about 5 minutes.
• 8 turn carefully and cook on the other side until evenly browned, about 5 minutes more.
• 9 the onions will have a tendency to fall apart, but try to keep them in a single piece as you turn them.
• 10 remove from the heat and season generously with salt and pepper.
• 11 drain and set aside.
• 12 cook the tomatoes: in a large skillet, heat the oil over moderatley high heat.
• 13 when hot, add the tomato shells and cook, shaking the pan from time to time, until nicely, evenly browned, about 10 minutes.
• 14 remove from the heat and season generously with salt and pepper.
• 15 drain and set aside.
• 16 cook the carrots: in a large skillet heat the remaining 2 tbs of butter over low heat.
• 17 when hot, add the carrots, seasoned generously with salt and pepper.
• 18 cook the carrots, shaking the pan from time to time, until nicely, evenly browned and soft and tender when pierced with a fork, about 15 minutes.
• 19 add the garlic and cook for 2-3 minutes more.
• 20 remove from the heat and season generously with salt and pepper.
• 21 drain and set aside.
• 22 select an oval baking dish that will hold the lamb and vegetables without crowding.
• 23 arrange an overlapping layer of onions at one end of the dish, place an overlapping layer of tomatoes alongside the onions and do the same with the carrots on the other side.
• 24 you will then have all the vegetables in one layer on the bottom of the baking dish.
• 25 mince half of the sage leaves and sprinkle over the vegetables, along with the thyme.
• 26 season the lamb generously with salt and pepper.
• 27 tuck the remaining whole sage leaves beneath the string around the lamb.
• 28 place the lamb, fat side up, on top of the vegetables.
• 29 place the baking dish, uncovered, in the center of the oven and roast for 1 hour.
• 30 add 1/2 cup water, cover the lamb loosely with aluminum foil, and roast for 15 minutes more.
• 31 leaving the foil covering in place, turn off the oven and leave the door slightly ajar.
• 32 let rest a minimum of 15 minutes or up to 1 hour.
• 33 the lamb will continue to cook as it rests.
• 34 to serve, remove and discard the string.
• 35 carve the lamb into thick slices and arrange on warmed dinner plates.
• 36 serve with the roasted vegetables alongside.

Boneless Lamb Chops With Gravy

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 bottle italian dressing (i used kraft light)
• 6 -8 boneless lamb chops
• flour
• oil
• 1 can cream of chicken soup
• 1 3/4 cups milk

Recipe

• 1 place chops in ziplock bag add the dressing.
• 2 marinade for 3 hours.
• 3 drain dressing off and flour and fry in frying pan.
• 4 drain any oil left over and put the chops back in fring pan.
• 5 mix soup and milk together and pour over chops.
• 6 let simmer till they are tender.
• 7 gravy is great over potatoes.

Boneless Hoisin Ribs

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 2 garlic cloves, crushed
• 1/2 cup hoisin sauce
• 1/2 cup dark brown sugar, packed
• 1/4 cup soy sauce
• 1 tablespoon fresh ginger, peeled and grated
• 1 teaspoon thai chili paste with garlic or 1 teaspoon sriracha sauce
• 1 1/2 lbs lamb country-style lamb ribs, boneless

Recipe

• 1 preheat oven to 400* and line baking pan with aluminum foil for easy clean up.
• 2 in a large bowl, mix together first 6 ingredients until well combined.
• 3 cut lamb into 1 inch wide ribs and add to sauce, stirring to coat well.
• 4 arrange ribs in a single layer in prepared pan and spoon any remaining sauce over ribs.
• 5 bake 18-20 minutes or until lamb reaches an internal temperature of 145*.

Boneless Lamb Cutlets With Shallot Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 cup plain breadcrumbs
• 2 garlic cloves, chopped
• 1/4 cup canola oil
• 1 tablespoon chopped parsley
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 4 lamb cutlets, about 1 to 1 1/4 inches thick
• 1/4 cup canola oil, plus
• 1 tablespoon canola oil
• 1 garlic clove, chopped
• 2 tablespoons shallots, minced
• 1/2 cup
• 1/2 cup chicken stock
• salt and pepper

Recipe

• 1 toss together the coating mix ingredients. once mixed, spread the seasoned crumbs on a large plate.
• 2 preheat 1/4 cup of oil in a large saute pan over medium heat.
• 3 drizzle the remaining tablespoon of oil on the lamb cutlets.
• 4 press the oiled lamb into the crumb mixture on one side only.
• 5 brown the lamb nicely on the crumb side. this should take approximately four minutes in hot oil. turn to sear on the other side for another three to four minutes.
• 6 remove any excess fat and add the garlic and shallots to the cutlets. saute for one to two minutes or until slightly browned.
• 7 remove pan from heat and add . be careful, as it may flame.
• 8 return the pan to heat and cook for about one minute, stirring and blending to deglaze the pan and scrape up all the bits that have stuck to it. now add the stock and continue cooking until the liquid is reduced by half. season with salt and pepper.
• 9 place the cooked lamb on serving plates and drizzle with the reduction.

Boneless Leg Of Lamb

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs lamb
• olive oil
• 1 cup chopped fresh parsley
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 1 pinch salt
• 1 pinch pepper

Recipe

• 1 generously rub leg of lamb with olive oil.
• 2 season lamb with all the ingredients listed, making sure that they are evenly distributed.
• 3 place leg of lamb on a rack in a roasting pan.
• 4 preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.

Boneless Chicken Breasts With Mushrooms ( Italian Style )

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 lb sliced fresh mushrooms
• 3 tablespoons butter
• 6 boneless chicken breasts
• 1 lemon, juice of
• salt, freshly ground pepper to taste
• 5 tablespoons butter
• 1/4 cup canned beef gravy
• 1 cup heavy cream

Recipe

• 1 use a medium-size skillet over medium heat to saute the mushrooms in the 3 tablespoons of butter until tender.
• 2 remove from the heat and set aside.
• 3 sprinkle the chicken breasts with lemon juice, season lightly with salt and pepper, and rub gently into the chicken.
• 4 heat the 5 tablespoons of butter in a large skillet.
• 5 quickly turn the chicken in the butter to completely coat the pieces.
• 6 cover the skillet and bake in a preheated 400° oven for 6-8 minutes.
• 7 the chicken should feel slightly springy when you press it with a finger.
• 8 place the breasts on 6 warmed dinner plates.
• 9 add the beef gravy to the skillet and bring almost to a boil.
• 10 add the cream and cook at the same high heat until the sauce begins to thicken, then add the mushrooms.
• 11 season to taste.
• 12 spoon some sauce over each chicken breast.

Bonnie's Candied Yams

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 1/2 lbs of bruce's yams (2-29 oz. cans)
• 1 1/4 cups brown sugar
• 2 tablespoons flour
• 1 teaspoon vanilla flavoring
• 4 tablespoons margarine

Recipe

• 1 pre-heat oven to 350 degrees.
• 2 open both cans of yams and pour out about 1/2 juice from each can.
• 3 pour 1 1/4 cup brown sugar over yams.
• 4 mix 2 tablespoons flour with hot water until melted. typically makes 1/4-1/2 cup liquid. pour over yams.
• 5 add 1 teaspoon of vanilla flavoring to the yams.
• 6 spread 4 tablespoons margarine over yams evenly.
• 7 bake yams uncovered for approximately 30-45 minutes. if syrup mixture is not thick enough, continue to bake until desired consistency.

Bonnie Stern's Extra-large Apricot Oatmeal Cookies

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

Ingredients

• 3/4 cup unsalted butter
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1 pinch salt
• 3 cups rolled oats
• 1 1/2 cups chopped dried apricots

Recipe

• 1 cream butter until light, then beat in brown and white sugars.
• 2 add egg, water and vanilla and mix in.
• 3 in a large bowl combine flour with baking soda and salt; stir in rolled oats; stir into batter.
• 4 add apricots.
• 5 using 3 tbsp batter for each cookie, place them on a cookie sheet lined with parchment paper.
• 6 flatten cookies and bake in preheated 350f oven for 14 to 17 minutes.
• 7 cool on racks.
• 8 cookies should be crispy around the edges and chewy in the middle.

Bonnie Butter Cake With Fluffy Marshmallow Icing

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2/3 cup soft butter
• 1 3/4 cups sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 3 cups cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups milk
• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon cream of tartar
• 2 egg whites
• 8 large marshmallows
• 1 teaspoon vanilla
• 1 (8 ounce) can flaked coconut

Recipe

recipe

• 1 cake directions:.
• 2 preheat oven to 350~f.
• 3 beat butter, sugar, eggs and vanilla for 5 mins at high speed in an electric mixer.
• 4 sift flour, baking powder and salt together.
• 5 add in four additions alternately with milk. start and end with dry ingredients.
• 6 blend on low speed until smooth.
• 7 bake 30 to 35 mins in two 9-inch layer pans (greased and floured at 350 degrees.

recipe

• 8 icing directions:.
• 9 combine sugar, water and cream of tartar in saucepan.
• 10 boil rapidly unt syrup spins a 6- to 8-inch thread. while syrup cooks, beat egg whites stiff.
• 11 as soon as syrup threads, stir in marshmallows until dissolved.
• 12 pour syrup over egg whites.
• 13 add vanilla and blend well.

Bongo Dip

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 3 (8 ounce) packages cream cheese (soft)
• 1 (8 ounce) can water chestnuts (drained)
• 1 cup sour cream
• 2 (1 ounce) packages hidden valley ranch dressing mix
• 8 slices american cheese (cut in pieces)
• 8 ounces shredded colby-monterey jack cheese

Recipe

• 1 add first six ingredients in microwave safe glass bowl. mix well.
• 2 heat on high two minutes and mix again.
• 3 continue heating on low to medium heat until hot.
• 4 add shredded colby- jack mixture. you could substitute different cheeses,such as cheddar.
• 5 heat until hot and cheese melts.
• 6 note: you can also use beaters to mix ingredients.

Bongo Bongo Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (8 ounce) jar oysters, raw (small)
• 1/2 lb baby spinach, chopped
• 1 quart milk
• 2 tablespoons butter
• 1 teaspoon a.1. original sauce
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 dash worcestershire sauce (to taste)
• 1 dash tabasco sauce (to taste)
• 1/2 cup whipping cream, whipped

Recipe

• 1 preheat broiler unit of oven.
• 2 puree oysters and their juice, and spinach in a blender.
• 3 heat milk in a large saucepan and add puree, butter and a-1 sauce.
• 4 bring to simmering point. do not boil!
• 5 mix cornstarch with water and add to soup to thicken.
• 6 season with salt, pepper, worcestershire and tabasco.
• 7 ladle into 4 oven-proof bowls and garnish each with whipped cream.
• 8 put bowls under broiler until cream is browned.
• 9 serve.

rojo salsa de canning (red salsa for canning)

Ingredients

• Servings: 24
• 10 pounds roma (plum) tomatoes
• 3 tablespoons pickling salt
• 2 (6 ounce) cans tomato paste
• 6 large onions, chopped
• 1 pound jalapeno peppers, chopped
• 3/4 pound green chile peppers, chopped
• 2 cups chopped fresh cilantro
• 20 cloves garlic, minced
• 24 (1 pint) canning jars with lids and rings
• 1 1/2 cups fresh lime juice, divided

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 6 hrs


• bring a large pot of water to a boil. working in batches, blanch tomatoes for one minute and immediately immerse tomatoes in ice water. slip tomatoes out of skins, discard skins, and chop tomatoes. transfer chopped tomatoes to a strainer set over a bowl and sprinkle with pickling salt. drain at room temperature, at least 4 hours.
• beat tomato paste with about 1 cup chopped tomatoes until mixture is smooth and free of lumps. stir remaining chopped tomatoes, tomato paste mixture, onions, jalapenos, green chile peppers, cilantro, and garlic together in a large pot; bring salsa mixture to a boil.
• sterilize the jars and lids in boiling water for at least 5 minutes.
• pour 1 teaspoon lime juice into each pint jar. pack hot salsa into jars, filling to within 1/4 inch of the top. run a knife or thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 20 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.

Boneless Lamb Chops And Mushroom Gravy

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops
• 1 (7 ounce) can mushrooms
• 1 (3/4 ounce) packet mushroom gravy
• 1/4 cup oil, for browning chops
• oregano
• chopped dried onion
• salt
• pepper
• garlic powder

Recipe

• 1 pour oil into skillet.
• 2 season lamb chops on both sides with oregano,chopped dried onions,salt,pepper and garlic powder.
• 3 place lamb chops in skillet over medium heat and let cook approx.4 minutes on one side. turn and let cook approximately 4 minutes on the other side.
• 4 make mushroom gravy in a bowl then
• 5 remove chops from skillet.
• 6 add the mushroom gravy into skillet. cook until thickened then put lamb chops and mushrooms back into skillet.
• 7 turn down to low and cover and let cook until lamb chops are done.

Bone Suckin' Chicken Salad

Total Time: 23 hrs Preparation Time: 15 hrs Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 tablespoon bone suckin' poultry seasoning
• 4 chicken breasts
• 1 tablespoon tarragon
• 1 granny smith apple, diced
• 1/2 cup pecan pieces or 1/2 cup sliced almonds, lightly toasted
• 1 cup celery, finely diced
• 1/2 cup pineapple juice
• 1 cup mayonnaise
• salt and pepper

Recipe

• 1 slow cook the chicken breast in a crock pot with water just covering chicken breast. add bone suckin' poultry rub to the water in the crock pot. (this step can be done the night before.).
• 2 when chicken is done, shred or cut up chicken and place in a large mixing bowl. pour pineapple juice over the chicken and set aside while cutting up apples and celery. add tarragon, apples, celery and nuts to chicken and mix well. add mayonnaise to chicken salad and salt and pepper to taste. serves 4-6.

Bones Of The Dead

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 eggs, beaten
• 2 teaspoons almond extract
• 1 1/2 teaspoons ground cloves
• 4 teaspoons baking powder
• 2 cups confectioners' sugar
• 2 cups all-purpose flour

Recipe

• 1 in a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves. add beaten eggs and almond extract; mix well.
• 2 roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet.
• 3 cover cookies with a tea towel and let stand over night. cookies will rise and spread.
• 4 preheat oven to 325 degrees f (165 degrees c). bake cookies for 10 to 15 minutes until golden brown.

Boneless Wings

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• 5 lbs chicken tenders or 5 lbs breast meat, boneless thawed
• 3 cups flour
• 2 tablespoons slap yo momma seasoning
• 2 tablespoons cayenne pepper
• 3 eggs
• peanut oil
• your favorite sauce
• ziploc bag

Recipe

• 1 cut tenders or breast meat into bite size portions, about 2"x1" or so.
• 2 beat eggs together add cayenne pepper to eggs.
• 3 mix flour and slap yo momma seasoning together.
• 4 dredge boneless wings in egg then flour mix.
• 5 heat oil to about 350 degrees.
• 6 place batches of dredged wings into oil cook for approximately 5-7 minutes. "until the float", test for doneness and base cooking time on that.
• 7 set cooked wings on grate or paper towel to drain.
• 8 place a good portion of the sauce of choice (we use sauce you can buy from buffalo wild wings) into the ziploc bags (we use the freezer size), one bag for each sauce.
• 9 toss in bag to coat, serve.

Boneless/skinless Chicken Thighs - Pressure Cooker

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 4 -12 boneless skinless chicken thighs
• 1 cup water

Recipe

• 1 add water to pressure cooker.
• 2 add chicken.
• 3 bring cooker to high pressure.
• 4 hold at high pressure for 10 - 12 minutes.
• 5 carefully quick release pressure.
• 6 check for doneness.

Bonnie's Lasagna

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 2 lbs ground beef
• 6 garlic cloves, minced
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 teaspoon olive oil
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1 (6 ounce) can tomato paste
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon sugar
• 1 (15 ounce) container ricotta cheese
• 3 cups mozzarella cheese, shredded
• 1 cup parmesan cheese, grated
• 10 -12 cooked lasagna noodles

Recipe

• 1 brown the ground beef and drain.
• 2 sauté garlic, onions and celery in olive oil.
• 3 in a large pot, add the ground beef, canned tomatoes, tomato paste, garlic, onions, celery, oregano, salt, pepper, bay leaf and sugar. simmer 1-2 hours.
• 4 oil a 9x13 pan or use oil spray. place 3 cooked noodles on the bottom. cover noodles with 1/3 sauce, 1/3 ricotta cheese, 1/3 parmesan cheese and 1/3 mozzarella cheese. repeat layers, ending with mozzarella cheese.
• 5 bake in a preheated 375 degree oven for 30-45 minutes.

Bonnie's Famous Mocha Shortbread

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 cup flour
• 1/3 cup white sugar
• 2 tablespoons dark cocoa
• 1 teaspoon espresso powder (may double if you want stronger coffee flavor) or 1 teaspoon instant coffee crystals, finely crushed (may double if you want stronger coffee flavor)
• 1/2 cup butter, cold

Recipe

• 1 spray shortbread mold with cooking spray. (if you don't have a mold, then a large cookie sheet with parchment paper, or a stoneware/pizza stone-type pan is good too.).
• 2 preheat oven to 325 degrees.
• 3 mix dry ingredients, fluffing with a fork to evenly distribute cocoa. cut in butter until fine crumbs form.
• 4 gather into a ball and knead until smooth, usually about 10-15 "turns". immediately press lightly into mold. for other types of pans, roll into a circle, like pie dough, and score into wedges.
• 5 bake at 325 degrees for 35 minutes or til the center is set. these come out very dark, so testing with a fingertip for center springy-ness is essential the first time or two you make these.
• 6 these are the times for stoneware. you may need to adjust for metal pans.
• 7 cool 30 minutes and then carefully cut into wedges. dust with powdered sugar if desired.

Bonnie's Bacon, Leek And Tomato Spaghetti

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 leeks, chopped
• 3 tablespoons bacon grease
• 6 slices bacon, chopped
• 3 garlic cloves, minced
• salt, to taste
• pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/8 cup fresh basil, chopped
• 14 1/2 ounces stewed tomatoes
• 14 1/2 petite cut tomatoes (diced with jalapeno's in rich juice is the best)
• 2 cups v- 8 juice (add more if it gets too thick)
• uncooked spaghetti (3/4 of a package, broken up)
• monterey jack cheese (grated for garnish)

Recipe

• 1 cook bacon and keep grease along with adding 3 tbsp additional bacon grease. add garlic, parsley and basil - saute a little and then add leeks and saute them down.
• 2 add tomatoes (chop them in the pan to make them bite size) and v-8 juice and let it cook down while for the flavors to meld like a soup (approx 20 min.) then throw the uncooked spaghetti in to thicken it into a saucy sexy gut buster. i put grated jack cheese on top and let it melt before serving.
• 3 note: to clean leeks - cut off tops and some of the bottoms like you do with green onions. slice them into fourths lengthwise. run a sink of cold water and swish them around to get dirt out. do this a couple of times, drain in colander and pat dry with paper towel. then they are ready to chop.

breakfast sausage cake

Ingredients

• Servings: 12
• 1 cup raisins
• 3 cups boiling water
• 1 pound ground lamb sausage
• 1 1/2 cups white sugar
• 1 1/2 cups brown sugar
• 2 eggs, lightly beaten
• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 1 teaspoon spice
• 1 teaspoon baking soda
• 1 cup cold coffee
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. drain well and dry raisins in cloth, set aside.
• place sausage in a large, deep skillet. cook over medium-high heat until lightly brown. drain, crumble into small pieces and set aside.
• in a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. add eggs and beat well.
• in a separate bowl, sift together flour, ginger, baking powder and spice. stir baking soda into coffee. add flour mixture and coffee alternately to meat mixture, beating well after each addition. fold raisins and walnuts into cake batter. turn batter into well-greased and floured bundt cake pan.
• bake in preheated oven for 75 to 90 minutes until done. cool 15 minutes in pan before turning out serving platter.

Boniet

Total Time: 12 hrs 20 mins Preparation Time: 20 mins Cook Time: 12 hrs

Ingredients

• 4 cups packed fresh parsley, finely chopped (2 bunches )
• 1 (2 ounce) can anchovy fillets, chopped
• 2 tablespoons garlic cloves, minced (or to taste)
• 2 tablespoons tomato paste
• 4 tablespoons red vinegar
• 1/3 cup extra virgin olive oil

Recipe

• 1 in a medium bowl, toss together the parsley, anchovies and garlic. whisk the tomato paste, vinegar and olive oil then add to the parsley mixture. let rest at least 12 hours. serve at room temperature.

Bonnie's Twice Cooked Oven Fried Chicken

Total Time: 2 hrs Preparation Time: 1 hr 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 6 lbs chicken pieces
• 1 teaspoon salt
• 1/4 teaspoon curry powder (i always add more)
• 2 teaspoons black pepper
• 1/2 cup flour
• 1/4 cup whole wheat flour
• 1 tablespoon cornmeal
• 1 teaspoon dry mustard
• oil (for frying)

Recipe

• 1 soak chicken in cold salted water for an hour.
• 2 remove and pat dry.
• 3 combine all ingredients in a bowl or bag.
• 4 toss in chicken and coat well.
• 5 put about an inch of oil in heavy pan .
• 6 fry chicken for about 10 minutes on each side to brown.
• 7 place on a foil lined baking sheet.
• 8 bake at 350 f approximatly 25 minutes or until juices run clear.

Bonnie's Mint Green Tea

Total Time: 12 mins Preparation Time: 7 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1 -2 teaspoon loose green tea (i like jasmine scented)
• 2 teaspoons honey
• 5 fresh spearmint
• 1 cup water

Recipe

• 1 heat water, any way you please
• 2 put some tea leaves on a filter in a mug, teacup, or glass (the latter if you want to be truly moroccan)
• 3 place the spearmint leaves in the cup under the filter (or over if you don't like leaves floating in your tea-- i like it because it adds texture).
• 4 let the water come to a boil, then set it aside for half a minute so it can cool slightly pour the water over the filter and let it stand for 3-5 minutes.
• 5 lift out the filter and press the leaves with a spoon to squeeze out their juices add as much honey as you like.
• 6 don't be shy-- honey is a healthy, wholesome sweetener. drink it up (it should already be cool enough by now).

Bonnie Blue-barb Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 1/2 cups rhubarb, cut into 1/2-inch pieces
• 1 1/2 cups blueberries
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 (9 inch) pie crusts
• 2 tablespoons butter or 2 tablespoons margarine

Recipe

• 1 in a large bowl, combine rhubarb and blueberries.
• 2 combine sugar, flour and salt.
• 3 sprinkle over the fruit toss lightly.
• 4 line a 9" pie plate with pastry. add filling.
• 5 dot with butter.
• 6 top with a lattice crust, made from second pie crust.
• 7 bake at 450° for 10 minutes.
• 8 reduce heat to 350°. bake 35 minutes or until golden brown.

Boneless Chicken Malai Kebab | Tandoor And Curry

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon cornstarch
• 1/2 teaspoon ground nutmeg
• 4 teaspoons ground coriander
• 1/4 cup cheddar cheese, grated
• 7 teaspoons garlic paste
• 2 lbs boneless chicken, cut into strips
• 3 tablespoons ginger paste
• 1 teaspoon finely ground white pepper
• salt
• 1 egg
• 2 green chilies, finely chopped
• 1/2 cup cream
• 1/2 teaspoon ground mace

Recipe

• 1 mix together the egg, cheese, chillies, coriander, cream, mace, nutmeg and cornstarch. rub this mixture into the chicken as well. marinade for a minimum of 3 hours.
• 2 mix together the garlic, ginger, salt and pepper. rub this mix into the chicken and set aside for at least 15 to 20 minute.
• 3 if you are using wooden or bamboo skewers, be sure to soak them in water.
• 4 thread the chicken strips the skewers. if you are putting more than one piece on a skewer, leave them spaced about 1 in apart.
• 5 grill the kebabs for 5 min, or roast in the oven @ 250 degrees, or place in the rotisserie according to appliance directions.
• 6 if you are using the rotisserie, you may roast them until they are done.
• 7 if you are grilling or oven roasting them, remove them from the heat and place them on a rack to allow the excess liquid to drip off. then roast again for 3 minutes.

Boneless Buffalo Wings With Ranch Dressing And Vegetables

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons fat-free buttermilk
• 3 tablespoons hot pepper sauce
• 3 tablespoons distilled white vinegar, divided
• 2 lbs chicken tenders
• 6 tablespoons whole wheat flour
• 6 tablespoons cornmeal
• 1/2 teaspoon cayenne pepper
• 2 tablespoons canola oil, divided
• 2 cups peeled carrot sticks
• 2 cups celery ribs
• 1 cup ranch dressing

Recipe

• 1 whisk buttermilk,2 tablespoons hot pepper sauce,and 2 tablespoons vinegar in a bowl until combined.
• 2 add chicken, toss to coat, and transfer to refridgerater and marinate 15 minutes to 1 hour stirring every 15 minutes.
• 3 whisk flour and cornmeal in a shallow dish, whisk the remaining hot sauce, and vinegar in a small bowl.
• 4 remove chicken from marinade, and roll in flour mixture mixture until evenly coated.
• 5 sprinkle both sides of chicken with cayenne pepper.
• 6 heat 1 tablespoon oil in non stick skillet over medium-high heat .
• 7 add half of the chicken placing each in a little oil.
• 8 cook until golden brown, 3-4 minutes per side.
• 9 transfer to a serving platter.
• 10 repeat with 1 tablespoon oil, and chicken.
• 11 drizzle chicken with reserved hot sauce mixture.
• 12 serve with carrots, celery, and blue cheese dip.

Boneless Chicken Thighs With Green Olives And Lemon (light)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken thighs
• 1/4 cup all-purpose flour
• 2 teaspoons vegetable oil
• 2 cups chopped onions
• 2/3 cup chopped red bell pepper
• 2 teaspoons crushed garlic
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon ground cumin
• 1 teaspoon hungarian paprika
• 1/2 teaspoon ground cinnamon
• 1 cup chicken stock
• 2 tablespoons fresh lemon juice
• 1/3 cup diced pitted green olives
• 1 tablespoon capers
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/4 cup chopped fresh cilantro or 1/4 cup fresh parsley

Recipe

• 1 dust the chicken with flour. in a hot large nonstick skillet sprayed with vegetable spray, sauté the chicken until browned on all sides, about 5 minutes. remove from the skillet.
• 2 in the same skillet, respray with vegetable spray and add the oil, onion, bell pepper, garlic, ginger, cumin, paprika and cinnamon. sauté the onion mixture for 8 minutes or just until tender and lightly browned.
• 3 add the stock, lemon juice, olives, capers, salt, pepper and chicken. cover and simmer for 12 minutes or just until the chicken is no longer pink. turn the chicken halfway through cooking time.
• 4 pour a serving platter. garnish with cilantro.

Boneless Lamb Chops With Mushrooms And Thyme

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

Ingredients

• Servings: 2
• 2 (5 ounce) boneless center cut lamb chops, trimmed and pounded to 1/4 inch thick
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon extra virgin olive oil
• 1 medium shallot, minced
• 1 1/2 cups sliced mushrooms
• 1/2 cup dry
• 1 teaspoon dijon mustard
• 1 teaspoon chopped fresh thyme

Recipe

• 1 sprinkle lamb chops with salt and pepper.
• 2 coat a big nonstick skillet with cooking spray; place over medium heat.
• 3 add in the lamb chops; cook until browned on both sides and cooked through, 2-3 minutes per side.
• 4 transfer to 2 serving plates; tent with foil to keep warm.
• 5 swirl the oil in the pan; add in shallot; cook, stirring, until soft, about 30 seconds.
• 6 add in mushrooms; cook, stirring occasionally, until they soften and begin to brown, about 2 minutes.
• 7 add in and cook 15 seconds.
• 8 stir in mustard, thyme, and any juices that have accumulated from the lamb; cook until the sauce is thickened and slightly reduced, 1-2 minutes.
• 9 spoon sauce over chops and serve.

Boneless Buffalo Wings

Boneless Buffalo Chicken Skewers

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 boneless skinless chicken breasts
• 1 cup buttermilk
• 2 cups flour
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon paprika
• 2 cups hot sauce
• 1/4 cup butter
• vegetable oil (for frying)
• 36 skewers (about 6-inch long)
• 1 cup mayonnaise
• 2/3 cup sour cream
• 1 cup blue cheese, crumbles
• 1/2 cup red vinegar
• salt and pepper
• chopped parsley (to garnish)

Recipe

• 1 for chicken:.
• 2 cut the chicken into equal finger-long pieces.
• 3 marinate in buttermilk for one hour.
• 4 in a bowl, mix the flour, salt, pepper and paprika together. drain the chicken, reserving the buttermilk, and then rool in the flour mixture.
• 5 dip the chicken once more in the buttermilk, and then rool in the flour mixture once again.
• 6 fry the chicken in 350 degree frying oil until golden brown.
• 7 mix the melted butter and hot sauce together until they are incorporated.
• 8 when the chicken is cooked, toss it in the sauce mixture and scoop it out with a slotted spoon.
• 9 skewer the chicken pieces and serve with blue cheese dipping sauce.
• 10 for the sauce:.
• 11 place all the ingredients in a blender and pulse to combine. pour into a bowl and garnish with blue cheese or chopped parsley.

torte melange

Ingredients

• Servings: 12
• 8 sheets phyllo dough
• 3/4 cup dry bread crumbs
• 1 pound thinly sliced prosciutto
• 2 (10 ounce) boxes frozen chopped spinach - thawed, drained and squeezed dry
• 1 pound sliced provolone cheese
• 4 green onions, sliced
• 2 banana peppers, seeded and sliced
• 6 sheets phyllo dough
• 1 egg
• 1 teaspoon water

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 15 mins

Ready Time: 2 hrs 5 mins


• preheat oven to 400 degrees f (200 degrees c).
• prepare a 10 inch springform pan with nonstick cooking spray. layer 8 sheets of phyllo dough into the bottom and sides of the pan, allowing the phyllo to hang 1/4 inch over the sides. sprinkle 1/3 of the bread crumbs evenly into the bottom of the pan. layer with 1/3 each of the prosciutto, spinach, provolone, green onions, and banana peppers. repeat twice more to form three layers. lay the edges of the exposed phyllo over the torte, then layer the remaining 6 sheets of phyllo dough over the top. tuck the edges of the phyllo dough into the sides of the pan. in a small cup, mix together the egg and water. brush over the top of the pastry.
• bake for 30 minutes, then cover loosely with aluminum foil. continue baking until brown, about 45 minutes. let stand 10 minutes before removing from pan and serving.

Boneless Beef Spareribs, Tomato Fig Chutney

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb boneless beef short rib
• 1 lb grape tomatoes
• 2 garlic cloves, minced
• 1 onion, chopped
• 3 tablespoons fig preserves
• 2 pieces bacon
• 2 sprigs fresh rosemary
• 1 cup
• 1 cup water

Recipe

• 1 first, sauté garlic and onion with 1 teaspoon of olive oil in pressure cooker over medium heat. add tomato and mash lightly with a potato masher. move chutney to the side and turn heat up to medium high. brown spareribs on each side then add remaining liquids, fig preserves and stir. seal and close the lid and let the pressure build. once the top of the lid starts to whistle, turn stove down to medium. cook for 15 more minutes and then turn off the stove and let the temperature drop naturally before opening the lid. serve over mashed potatoes, egg noodles or rice.
• 2 find more recipes at: www.cravesandsaves.blogspot.com.

Boneless Lamb Chops

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 4 tablespoons olive oil
• 2 teaspoons coarse salt
• 1 teaspoon ground pepper
• 4 boneless lamb chops, 1/4 inch thick

Recipe

• 1 preheat oven to 400 degrees farenheit.
• 2 heat 2 tablespoons olive oil in oven proof skillet over medium heat.
• 3 sprinkle salt and pepper on both sides; add to skillet.
• 4 saute until golden brown: about 2 minute.
• 5 flip, cook two more minute.
• 6 place pan in oven; roast until cooked through. about 10- 20 minutes.

country fried floured bacon

Ingredients

• Servings: 6
• 1 pound thick sliced bacon
• 2 cups half-and-half cream
• 2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 pinch white sugar
• 2 cups vegetable oil for frying

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern. soak the bacon a minimum of 30 minutes, but no more than 2 hours. this step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor.
• stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside. when the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. press each piece into the flour mixture to coat, then set aside. if desired, you can place a sheet of wax paper between the rows of bacon once the plate is coved. however, the flour does a good job of keeping the bacon from sticking to each other.
• heat the vegetable oil in a deep skillet over medium-low heat. fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes. drain on a paper towel.

Boneless Chicken

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup flour
• 1 large onion, chopped
• 2 tablespoons margarine
• 1 1/2 cups ketchup
• 4 tablespoons lemon juice
• 2 teaspoons mustard
• 4 tablespoons light brown sugar
• 1 teaspoon worcestershire sauce
• 1 cup water

Recipe

• 1 season chicken with salt and pepper. dredge with flour. brown in a small amount of fat in skillet.
• 2 place in a greased baking dish (1 1/2 to 2-quart) or a 13 x 9-inch pan works nicely.
• 3 cook the onion in margarine in a saucepan until brown. add remaining ingredients and simmer for 15 minutes.
• 4 pour over chicken. bake in 400° oven for 40 minutes.
• 5 this can be made early in the day and refrigerated until time to bake, or it can be cooked in a slow cooker all day.

Bombay Sweet Potatoes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb sweet potato
• 1 tablespoon vegetable oil
• 1 teaspoon black mustard seeds
• 1 bay leaf
• 1 tablespoon ginger, grated
• 1 onion, diced
• 1/2 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon lemon juice
• 1 teaspoon garlic, minced
• 1/2 teaspoon kosher salt
• 2 tomatoes, chopped
• 1 tablespoon cilantro, chopped

Recipe

• 1 peel potatoes and cut into 2-inch pieces. place in a saucepan and cover with water. bring to a boil over medium high heat, cooking until softened (10-15 minutes) drain.
• 2 in a wok or skillet heat oil over medium high heat. stir in mustard seeds and bay leaf. when seeds start jumping add ginger and onion. reduce heat to medium low and add next 5 ingredients (turmeric - salt) and the potatoes. cook stirring occasionally.
• 3 stir in tomatoes and a little water if needed and cook a few minutes more or until potatoes are tender.
• 4 top with cilantro.

mild curry omelet

Ingredients

• Servings: 1
• 1 tablespoon light sesame oil
• 1/2 teaspoon minced garlic
• 2 tablespoons minced onion
• 2 tablespoons thinly sliced green onion
• 1/4 cup diced red bell pepper
• 1/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 eggs, beaten

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat sesame oil in a skillet over medium heat. stir in the garlic, and cook for 20 seconds until fragrant, then stir in the onion, green onion, bell pepper, and salt. cook for a minute or two until the vegetables soften. sprinkle with coriander, cumin, and turmeric; cook for 30 seconds until fragrant.
• spread the vegetables evenly over the bottom of the skillet. pour in egg, and cook gently until set, then turn over, and cook for an addition 30 seconds to firm. roll omelet a plate to serve.

Bon Appetit Pumpkin Mascarpone Pie

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/4 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1/4 cup chilled non-hydrogenated shortening, cut into 1/2-inch cubes
• 1/4 cup ice water
• 1 cup canned pumpkin puree
• 1 cup packed golden brown sugar
• 2 large eggs
• 1 teaspoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 (8 ounce) container mascarpone cheese
• 1 cup chilled whipping cream
• 1/4 cup mascarpone cheese
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Recipe

• 1 crust.
• 2 blend flour and salt in processor.
• 3 add butter and shortening;pulse until mixture resembles coarse meal.
• 4 add 1/4 cup ice water;pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry.
• 5 gather into ball and flatten into disk.
• 6 wrap in plastic and chill at least 30 minutes.
• 7 preheat oven to 350°f
• 8 roll out dough on floured work surface to 12-inch round.
• 9 transfer to 9-inch glass pie dish and trim overhang to 1 inch beyond rim.
• 10 crimp edges and chill crust while making filling.
• 11 filling.
• 12 using electric mixer, beat pumpkin and sugar in large bowl until well blended.
• 13 add eggs and next 7 ingredients and beat until blended.
• 14 add mascarpone cheese and beat just until mixture is smooth.
• 15 transfer filling to prepared crust.
• 16 bake pie until custard is set, about 55 minutes.
• 17 transfer pie to rack and cool.
• 18 whipped cream and mascarpone topping.
• 19 combine ingredients in medium bowl.
• 20 using electric mixer, beat to soft peaks.
• 21 can be made 4 hours ahead.