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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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 Slow Cooker Broccoli Cheese SoupPrep Time: 15 minutes
Cook Time: 3 hours Yield: About 6 servings Ingredients
TORTELLINI AL BRODOThis is a traditional recipe for the Christmas holidays here in Florence, really wonderful when made from scratch! My mother-in-law makes the tortellini every Christmas as a soup dish, cooking the tortellini in homemade meat broth and serving it with some freshly grated parmigiano cheese on top.
This recipe produces a lot of tortellini; I recommend that if you are going to make the effort of making tortellini from scratch, you should definitely go ahead and make the whole batch, freezing the tortellini and then separating them into 4 serving size bags that you can later take out as you need and use for a meal. To freeze fresh pasta with a meat filling (such as this one), line a large baking sheet with aluminum foil and spread out the pasta on the sheet so that the pieces do not touch. Freeze overnight then gently drop the pieces into heavy freezer bags and seal, leaving some air in the bag to protect the pasta from being crushed. Freeze up to 3 months. Makes: about 200 tortellini pieces, but really depends on how big or small you make them INGREDIENTSFilling:
Back to Recipe Index Someone who used to work at the Olive Garden sent in the original recipe and I've adapted it to serve just 6-8. Try it since it is really yummy!
It is a very good soup and hits the spot on cold winter days. I've included this and a few other Olive Garden-inspired recipes on the site for all of our visitors that enjoy eating at the restaurant chain. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant! :) Makes: 6-8 servings INGREDIENTS
Number of Servings: 6
Ingredients
My Beef Stew in the Crock pot,
I chopped up carrots, celery, potatoes, and green beans. placed in empty crock pot next I dredged the beef that I cut in half slices in flour then places in a pan with olive oil and butter to brown , placed beef in crock pot got some beef broth poured in the pan and whisked to loosen the brown bits and poured into crock pot added 1 tbls Worcester sauce and 1 tbls of tomato paste cook on low approx 5 hrs Ingredients
Method1 Clean the leeks. Cut them lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut of the tough dark green tops and discard (either compost or freeze for making stock). Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices 2 Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and lower the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning. 3 Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through. 4 Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth. Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect. Read more: http://www.simplyrecipes.com/recipes/potato_leek_soup/#ixzz3ncQl9Tam Ingredients
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