1/2 cup unsalted butter
4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all-purpose flour 2 quarts beef broth 1 baguette, sliced 1/2 pound grated Gruyere Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. I also made a video for it CLICK
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I changed the recipe a little I used diced sweet and red potato I didn't use corn or peas I used carrots it came out so awesome, the 3 of us gobbled this down
ingredients
so many different versions of baked mac and cheese heres just one way of about 3 ways I make it and the 3 of us ate the whole thing
Mac and Cheese Bake 1 (12 ounce) package macaroni cooked for 5 minutes only and drained 1 egg 2 1/2 cups milk 3 tablespoons butter, melted 2 1/2 cups shredded Cheddar cheese 1 teaspoon salt 1/2 teaspoon pepper Whisk the egg, salt, pepper and milk together in a large cup. Add butter and 2 cups cheese to the egg and milk. Whisk well. Place macaroni in a greased baking dish. Pour the egg and cheese mixture over the macaroni. Mix well. Sprinkle remainder of cheese on top. Bake uncovered, at 350 for 30 minutes. My pictures My recipe I am not exact with measurements
Ing: extra large can of diced tomatoes, 3 cups water, few sliced carrots, 2 tbls olive oil, couple of cloves of chopped garlic, sliced onion, sliced celery. thyme, oregano, pepper, as much spinach as you like ,ground sausage, some type of pasta and can of white kidney beans Directions: In a soup pot I added olive oil then the celery,garlic,onion and carrots, till onion sofr 5 min then I added the can of diced tomatoes over low hear, separate pan in some water i fried up the sausage and separated with wooded spoon , when done drain grease, add the sausage to the soup pan and the water cook low Add the seasonings. let cook 15 min then for the pasta I added some bow ties to get rid of the little amount I had in the box then I drained the white beans and added that anothr 10 min with the cover on, the last 5 min I added the spinach serve with grated parm cheese
Very Very easy recipe, we all loved them and will make more often
you will need: a pound or more of carrots sliced julienne as you see above use as many carrots as you want,,,then olive oil 1/4 cup or less poured into a baggie as shown above with the carrots and seasoning, whatever you like you could do garlic, minced onion and paprika or you could do Cajun seal the bag and toss around so the olive oil gets rubbed all over the carrots ,then lay out on Ungreased baking sheet on oven 375F for 30 min, and that it,,,, Ingredients20 m
Have you always wanted to make your own jam, but you are worried about the canning process? Or is the temperature just too hot to turn on the stove top? If either is the case, or if you just want a quick and easy way to make jam, this is the perfect recipe for you. Crushing strawberries in layers makes it easierIngredients: *makes approximately 5 half-pints (8 oz) 8 cups of mounded strawberries (about 2 pounds) 2 tablespoons lemon juice 3 1/2 tablespoons Ball Instant Pectin 1 1/2 cup of sugar Instructions: 1. Crush strawberries to get about 4 cups of crushed fruit. 2. Add lemon juice and stir. 3. In a separate bowl add pectin to sugar and mix well Have you always wanted to make your own jam, but you are worried about the canning process? Or is the temperature just too hot to turn on the stove top? If either is the case, or if you just want a quick and easy way to make jam, this is the perfect recipe for you. Some of the strawberries picked from the patch at the farm.This week I have picked several cups of strawberries from our little patch placed where the original chicken coop was built. If you have never tasted a strawberry straight from a patch, you must put this on your bucket list. Yes, I know this seems too simple to have earned a place on the list, however, the taste from a fresh picked berry is nature’s simple way of rewarding us with pure sweetness. Strawberries hiding beneath the leaves in our patchAs I gathered the berries in whatever container I could find to fill, I thought about all the different ways that have used our strawberries. We have posted several recipes: Strawberry Lemonade Concentrate,Strawberry Honey Jam, Strawberry Salsa, Strawberry Vanilla Jam, Strawberry Daiquiri Mix although I realized that I have never posted a jam recipe that required no cooking or canning. Freezer jam is the perfect way to avoid the preservatives found in store bought jam, and to use a relatively low amount of sugar as compared to traditional jam. And it only takes a few minutes to prepare! Strawberry Freezer Jam Crushing strawberries in layers makes it easierIngredients: *makes approximately 5 half-pints (8 oz) 8 cups of mounded strawberries (about 2 pounds) 2 tablespoons lemon juice 3 1/2 tablespoons Ball Instant Pectin 1 1/2 cup of sugar Adding sugar and pectin to the strawberriesInstructions: 1. Crush strawberries to get about 4 cups of crushed fruit. 2. Add lemon juice and stir. 3. In a separate bowl add pectin to sugar and mix well Fill jars – leaving 1/2 inch head space for expansion in the freezer4. Add sugar mixture to strawberries – stirring for 3 minutes. 5. Add to freezer safe jars – let sit out uncovered for 30 minutes. 6. Refrigerate and use within two weeks or freeze for up to a year. Enjoy! Skinny Lasagna Rolls10 servings | Cals: 240 | Pro: 15 g | Carbohydrates: 25 g | Fat: 8.5 g | Saturated fat: 3.5 g | Cholesterol: 18 mg | Fiber: 5 g | Sugar: 4 g | Sodium: 460 mg | PointsPlus: 6 | PreviousPoints: 5 | Ingredients
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