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Caramelized Onion & Roasted Garlic Bisque Recipe

October 18th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1large wholehead of garlic
  2. 1 1/2tablespoonsolive oil
  3. 9cups thinly slicedsweet onions
  4. 2 1/2cups slicedleeks
  5. 1teaspoonsalt
  6. 1teaspoondried thyme
  7. 2tablespoonsflour
  8. 1/3cupdry white wine
  9. 30ounceschicken broth
  10. 2cupsmilk
  11. Garnish

  12. 6tablespoonssour cream
  13. toastedcaraway seeds (optional)

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Remove the papery outer skin from garlic, but do not peel or separate cloves.
  3. Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
  4. Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
  5. Set pulp aside.
  6. Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
  7. Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
  8. Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
  9. Add garlic pulp, remaining salt and milk to onion mixture.
  10. Simmer 8 minutes or until thoroughly heated.
  11. Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
  12. Garnish with sour cream and toasted caraway seeds (optional).

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Pasta With Caramelized Onion Trio, Arugula, With Mozzarella Recipe

October 16th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil
  2. 2cups choppedleeks
  3. 1 1/2cups choppedyellow onions
  4. 1/4cupred onions
  5. 8ounces uncookedlinguine
  6. 1cuplow sodium chicken broth
  7. 1tablespoonbalsamic vinegar
  8. 1/4cuphalf-and-half
  9. 3/4teaspoonsalt
  10. 2cups choppedarugula
  11. 1/2cupmozzarella cheese, cubed or shredded
  12. 1teaspoon choppedfresh thyme

DIRECTIONS

  1. Heat olive oil in a skillet. Over medium heat cook the onions and leeks for 5 minutes, stirring frequently. Reduce heat to low and cover, cooking about 20 minutes or until the onions and leeks are golden brown, stirring frequently.
  2. Prepare pasta according to package directions.
  3. Bring the broth to boil in a saucepan add the vinegar. Add the onions, cream and salt to the broth and cook 2 minutes.
  4. Remove from the heat, stir in all ingredients. Then toss with the pasta.
  5. Serving Size is 1 1/4 cups.

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Pork Chops With Caramelized Onion-mushroom Sauce Recipe

September 24th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

Pork Chops With Caramelized Onion-mushroom Sauce Recipe

INGREDIENTS

  1. 4boneless pork chops
  2. flour
  3. salt & freshly ground black pepper, to taste
  4. 6mediumfresh mushrooms, sliced
  5. 2tablespoonsolive oil
  6. 2tablespoonsunsalted butter, divided
  7. 1mediumyellow onion, sliced and separated
  8. 1 (14 1/2 ounce)canbeef broth
  9. 1 1/2teaspoonsworcestershire sauce
  10. 1teaspoondried parsley
  11. 1teaspoondried thyme
  12. 1/4cuphalf-and-half (optional)
  13. 1-2tablespooncornstarch (optional)
  14. 1bay leaf (optional)

DIRECTIONS

  1. Season chops with flour, salt and pepper.
  2. Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat; sauté chops until golden brown.
  3. Remove.
  4. Add onions and lightly brown.
  5. Remove.
  6. Add 1 tablespoons unsalted butter; when melted, add mushrooms.Remove and de-glaze skillet with 1/3 cup beef broth or wine, if preferred.
  7. Pour remaining beef broth into crock pot.
  8. Add sauce from skillet, Worcestershire and spices; add chops, onions and mushrooms.
  9. Cover and cook on LOW heat setting for 7-8 hours, until very tender.
  10. EXTRACT BAY LEAF.
  11. Turn temperature to HIGH; add 1 tablespoons butter.
  12. Mix cornstarch with Half and Half.
  13. Whisk to blend well. Add to crock pot and whisk.
  14. Cook for an additional 15-20 minutes(depending on sauce thickness preferred).
  15. Serve over cooked rice.

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Caramelized Onion and Red Pepper Penne Recipe

September 9th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4tablespoonsolive oil
  2. 4red peppers, seeded cut lengthways into 1 cm wide strips
  3. 1largered onion, sliced
  4. 300gdry penne pasta
  5. 50gfresh basil
  6. salt & freshly ground black pepper
  7. freshly gratedparmesan cheese, to serve

DIRECTIONS

  1. Heat the oil in large pan and cook the peppers over a medium heat for 15 minutes.Add the onion and cook for a further 30 minutes until the peppers and onions are nicely browned.You will need to keep them on a faitly high heat so that the moisture from the vegetables evaporates.Stir from time to time so they don’t catch on the bottom and burn and add a splash more oil if they start to stick.
  2. Add salt and pepper to taste.
  3. Meanwhile, cook the pasta in a large pan of boiling.Drain the pasta well and return to the pan.Add the pepper mixture and the basil and mix well together.
  4. Divide between 4 bowls and scatter with freshly grated parmesan.

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Caramelized Onion-topped Steaks W/ Creamy Horseradish Sauce Recipe

August 20th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

Caramelized Onion-topped Steaks W/ Creamy Horseradish Sauce Recipe

INGREDIENTS

  1. 4beef tenderloin steaks(4 Ounces Each)
  2. 1smallonion, thinly sliced(3/4 Cup)
  3. 1/4cupItalian dressing(Kraft Regular Italian or Light Done Right!)
  4. 1/4cupsour cream
  5. 1tablespoonhorseradish

DIRECTIONS

  1. Cook Onion in Dressing in Large Skillet on Medium Heat Until Tender.
  2. Push Onion to Edges of Skillet.
  3. Add Steaks to the skillet: Cook 5 Minutes on Each Side for Medium Rare or Longer to Desired Doneness.
  4. Meanwhile, Combine Sour Cream and Horseradish.
  5. Place Steaks on Serving Plates; Top with Onions.
  6. Serve with Horseradish Sauce.

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