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Toasted Almond and Caramelized Onion Quiche Recipe

March 18th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cuponions, chopped
  2. 2tablespoonsbutter
  3. 2eggs, beaten
  4. 1cuphalf-and-half
  5. 1cupmilk
  6. 1tablespoonflour
  7. 1/4teaspoonpepper
  8. 1 1/2cupsswiss cheese, shredded(or Gruyere)
  9. 1cupsliced almonds, toasted
  10. 1pie shell, baked and warm

DIRECTIONS

  1. Saute the onion in the butter until caramelized.
  2. In a small bowl, beat together the eggs, both milks, flour and pepper until lightly frothy.
  3. Stir in the cooked onion, cheese and toasted sliced almonds until well mixed.
  4. Pour the mixture into a still hot baked pie shell.
  5. Bake at 325°F for about 45 minutes.
  6. When done, a knife inserted in the middle will come out clean.
  7. Let stand for 10 minutes, slice and serve.

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Caramelized Onion Dip Recipe

February 16th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2largeyellow onions
  2. 2tablespoonsvegetable oil
  3. 2tablespoonsbutter
  4. 1/4teaspooncayenne pepper
  5. 1teaspoonsalt
  6. 1/2teaspoonground pepper
  7. 4ouncescream cheese, room temp
  8. 1/2cupsour cream
  9. 1/2cupmayonnaise
  10. toasted bread

  11. 5-7slicesfocaccia bread, thinly sliced
  12. 2teaspoonsolive oil
  13. 2tablespoonsparmesan cheese

DIRECTIONS

  1. Cut onion in half and slice thinly (I use food processor).
  2. Heat oil and butter in large frying pan over medium heat.
  3. Add onion, cayenne, salt & pepper and saute for 10 minutes.
  4. Reduce heat to medium low and cook, stirring occasionally for 20 minutes more, until onions are browned and caramelized.
  5. cool.
  6. Beat cheese, sour cream and mayonnaise until smooth.
  7. Add onions and mix well.
  8. Serve immediately or chill for a couple hours prior to serving.
  9. Serve with potato chips, crackers or toasted bread below.
  10. Bread preparation:.
  11. Preheat oven to 300-325 degrees.
  12. Thinly slice a loaf of Foccia bread.
  13. Brush bread slices with olive oil.
  14. Sprinkle optional parmesan cheese on top.
  15. Place on cookie sheet and Bake for 5 minutes or until lightly browned.
  16. Cool and break apart to large sized chip pieces.
  17. Serve with a knife to spread the dip in case the dip is chilled.

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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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