Bonny Buckley Profile - Allrecipes.com (18421349)

cook's profile

Bonny Buckley


Bonny Buckley
 
Home Town: Yakima, Washington, USA
Living In: Shanghai, Shanghai (Municipality) , China
Member Since: Jul. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Italian, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
My favorite things to cook
I am a soup lover so I love to make soup. But another favourite recipe is roasted root vegetables.
My favorite family cooking traditions
Barbecued steelhead over smoked alder leaves; huckleberry pie; rhubarb pie; fresh-caught pan fried trout for breakfast at Barb & Wes's cabin; s'mores over the bonfire!
My cooking triumphs
Slow cooked bbq pork ribs; fish soup; Shanghai noodles; home-made ranch dressing; pan fried flat bread.
My cooking tragedies
Can't count how many jars smashed on the tile floor here in Shanghai with a thousand glass shards mixed with various things like olive oil...oh well! (That's China--lacking quality controls on glass is scary!)
Recipe Reviews 3 reviews
Colcannon
Delicious...I looked at several recipes and decided this looked best for what I had on hand. I had less potatoes than called for and also added a bit of nutmeg but boy was this great! I also didn't have the onion so used some chopped green onion toward the end of the cooking. My first time to try colcannon...and...definitely going to be making this again. Thank you for a keeper!

1 user found this review helpful
Reviewed On: May 29, 2010
Butternut Squash Pizzas with Rosemary
Wow! I forgot to rate this the first time I tried this. I made it for a dinner party and everyone loved it. I just made it again tonight from memory and still have that 'yummy in my tummy' feeling again! I especially love it because I have an allergy to the acid in normal tomato sauce and the squash is amazingly similar in texture but without the acid that bothers me. Also I used less oil, only about 1 T, and it was fine, though I think I used less squash too. I used a flat bread that was premade so I only needed to use my toaster oven for about 3 minutes. So delcious and easy. I will be making this more regularly.

4 users found this review helpful
Reviewed On: Oct. 6, 2009
Asian Noodles
As is, just so-so. But a few slight additions make it outstanding. Swap unspecified vegetable oil for sesame -- much tastier -- and add some sprinkles of green onion or minced garlic and it's lovely.

58 users found this review helpful
Reviewed On: May 20, 2009
 
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Published Recipes
 
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