Recipes

[Zhills]

Caramelized Onion Gravy

2 large red onions, thinly sliced

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

3 cups low-sodium beef broth

1/2 cup dry red wine (optional) or broth

1 tablespoon tomato paste

1 teaspoon cider vinegar

Salt and pepper

1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm. Serve over beef patties! with rice.

Use chicken broth for a milder gravy to serve over chicken or pork.

Next ingredient: Balsamic vinegar

[Sabatini2]

This isn't an exact recipe, to say the least! You can tackle a whole bottle of balsamic vinegar, or just a few cups, or less. If using for meat, fish or vegetables, add some fresh herbs or a garlic clove. To use as part of a dessert, just some sweetener is all you need - if that.

The easiest summertime dessert is watermelon cubes or fresh strawberries, a small amount of julienned mint, & some balsamic syrup drizzled over the top, then tossed. It's delicious, light & refreshing. When I'm lazy, I just pour on the vinegar straight from the bottle.

Be aware that your house will smell like vinegar for awhile!

Balsamic Reduction (glaze)

Ingredients:

2 cups balsamic vinegar

1 - 1.5 Tablespoons brown or white sugar or honey, optional (some folks like lots more sweetener, some like none - you be the judge)

Directions:

Pour vinegar into a stainless steel or coated saucepan, & stir in sweetener, if using. Heat gently to simmering, & reduce. After 15-20 minutes, dip in a spoon to see if it coats the spoon. You should reduce by half - or more if you want it thicker. Be careful not to let it burn, especially towards the end. (Remember that it'll thicken more as it cools.)

Cool, & refrigerate until needed.

Next ingredient: rosemary

[house cat]

On 3/30/2014 Zhills said:

Caramelized Onion Gravy

2 large red onions, thinly sliced

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

3 cups low-sodium beef broth

1/2 cup dry red wine (optional) or broth

1 tablespoon tomato paste

1 teaspoon cider vinegar

Salt and pepper

1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm. Serve over beef patties! with rice.

Use chicken broth for a milder gravy to serve over chicken or pork.

Next ingredient: Balsamic vinegar

Ooooh…. this looks fabulous

Next ingredient is still rosemary.

[forrestwolf]

This is an old holiday recipe for me........A change from cheese straws, and really good......

Rosemary Blue Cheese Ice Box Cookies

2 1/2 c. all-purpose flour

1 c. cornstarch

1/2 tsp. salt

12 oz. Blue cheese,* softened

1 c. (2 sticks) butter, softened

1/2 c. granulated sugar

1 c. dried cranberries, finely chopped (OR CHERRIES)

1 1/2 c. nuts (pecans or walnuts), chopped

1 to 2 Tbsp. fresh rosemary, leaves only

White or natural sanding (coarse) sugar

Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together Blue cheese and butter with an electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed. Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap and seal the logs; refrigerate until firm (at least 2 hours). Preheat oven to 325° F. Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves on each cookie. Sprinkle each cookie with sanding sugar. Bake on a middle rack until bottoms begin to brown and tops just begin to turn from pale to golden; 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.

NEXT INGREDIENT: BEEF BROTH

[house cat]

Easy French Onion Soup

• 2 (14 ounce) cans beef broth
• 1 (10 1/2 ounce) cans beef consomme
• 2 large onions, sliced 1/4-inch thick
• 2 tablespoons butter
• 2 pressed garlic cloves
• 1 dash Worcestershire sauce
• 1 cup shredded swiss cheese
• 4 slices toasted French bread

1. Place onions and butter in saucepan.
2. Sauté on medium heat until onions are tender.
3. Add garlic and sauté 1-2 minutes (don't let garlic burn).
4. Add beef broth, consomme, and Woschershire sauce.
5. Bring to a boil for 1 minute.
6. Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
7. Fill bowl with soup leaving room at the top.
8. Place toasted French bread on top.
9. Top with 0.125 cup Swiss cheese.
10. Place under broiler until cheese is bubbly.
11. Serve immediately.
12. Caution--bowls will be hot!
    Next ingredient: creamed corn

[Sabatini2]

New England Fish and Corn Chowder

Ingredients:

3 slices bacon, optional

1 Tablespoon butter (more if not using bacon)

1 medium onion, chopped

2 stalks celery, chopped

1 carrot, chopped

1 garlic clove, chopped

1.5 Tablespoons flour

4 cups canned clam broth, OR chicken broth

1 bay leaf

2 potatoes, cubed

1 teaspoon Kosher salt

pepper

a few shakes of Old Bay Seasoning

2 cups milk

1 can evaporated milk (or half&half or cream if you're against it)

1 can creamed corn

2 ears fresh corn, kernels removed -cob scraped with back of knife to extract milk

1.5 - 2 pounds fish, like cod or haddock, cut into chunks

Directions:

1. In large pot, cook the bacon, remove, crumble and set aside.

2. In the same pot, melt butter & saute onion, celery and carrots until onion is translucent. Add garlic & flour and stir for about a minute or so.

3. Pour in clam or chicken broth, bay leaf, potatoes, salt & pepper, and a few shakes of Old Bay. Bring to boil, reduce heat & simmer until potatoes are barely tender. About 15-20 minutes.

4. Add the crumbled bacon, milk, evaporated milk, creamed corn, fresh corn (w/ it's milk), bring back to simmer & cook for about 10 minutes. Add the cubed fish, give it a good stir & continue to gently cook just until fish is cooked through - about 3-5 more minutes.

5. Remove bay leaf. Taste & adjust seasonings, adding more S&P.

Serve w/ oyster crackers or saltines, & Tabasco for those who like it spicy.

Next ingredient: croutons

[Beebee2]

This is a fun way to use croutons!

Unstuffing Side Dish with Italian Sausage and Croutons

1/2 lb bulk Italian sausage
1/4 c butter
1/2 lb fresh mushrooms, sliced
3/4 c chopped celery
1 medium onion, chopped
1 t poultry seasoning
1/2 t salt
1/4 t pepper
6 c unseasoned stuffing croutons or dry bread cubes
2-1/2 to 3 c chicken broth

In a large skillet, brown sausage; drain. Add butter, mushrooms, celery and onion; sauté 2-3 minutes or until onion is tender. Stir in poultry seasoning, salt and pepper. Transfer to a large bowl; add croutons and enough broth to moisten.
Place in a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 259 calories, 11 g fat (5 g saturated fat), 27 mg cholesterol, 951 mg sodium, 33 g carbohydrate, 3 g fiber, 10 g protein.

Unstuffing Side Dish published in Taste of Home October/November 1995, p31

It's called ‘unstuffing’ because it's served as a side dish, but we called unstuffing, 'dressing'.

next ingredient: cilantro

[Sabatini2]

This is my niece's recipe. Easy, fast & delicious! She & her cousins polish it off in no time flat. If you want, add a tablespoon or so of olive oil, though she never does. Adjust the amount of jalapeno, depending on how spicy you like it, & add less of more cilantro, according to your taste.

Easy Salsa

Ingredients:

3 cans stewed tomatoes (Del Monte is a fave)

5 slender green onions

1 large garlic clove

1/4 teaspoon salt

juice of a fresh lime, or from half a lemon (or 1 tsp+ of white wine vinegar if you're out of citrus)

1 jalapeno, seeded & chopped - use 2 for spicier salsa. Leave in the seeds if you like it even spicier.

half a bunch of cilantro, stems removed & roughly chopped (about 1/2 cup)

Directions:

1. Smash the garlic. Use the salt called for in the recipe to turn it into pulp.

2. Cut the green onions in half, seperating white from green - thinly slice the green part. Roughly chop the white.

3. Drain liquid from 1 can of stewed tomatoes & place the drained contents into a food processor.

Add the white part of the onions, the garlic pulp, lime (or lemon) juice, & chopped jalapeno.

Pulse well.

4. Add the rest of the undrained stewed tomatoes, cilantro & the slivered green part of the onions. Pulse a few times, leaving a chunky mixture.

5. Taste & add more cilantro or salt, if necessary.

Serve w/ tortilla chips

Next ingredient: pizza dough

[forrestwolf]

Easy Cheesy Breadsticks (better than fried)

Ingredients:

1 (10 ounce) can prepared pizza crust (I MAKE MY OWN DOUGH, OR BUY FROM PUBLIX)

1 tablespoon butter, melted

1/2 cup provolone cheese, shredded (or mozzarella)

1 tablespoon parmesan cheese

1 tablespoon dried basil

1/4 teaspoon garlic salt

Directions:

1

Preheat oven to 425.

2

Unroll pizza dough onto a greased cookie sheet and brush with butter.

3

Sprinkle cheeses and spices evenly over the dough.

4

With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.

5

Do not seperate strips.

6

Bake for 10-12 minutes or until light golden brown.

7

Recut along each strip and remove from cooking sheet.

8

Serve sticks warm with marinara sauce.

NEXT INGREDIENT: HOT DOGS

[Beebee2]

Saturday Night Hot Dogs

4 wieners, cubed
1/2 c cheese, cubed
1/4 c onion, chopped, opt
2 dill pickles, chopped

Mix all ingredients in large bowl. Add mayonnaise, mustard and catsup to taste. Spoon into hot dog buns and wrap in foil. Bake 15 minutes at 350 deg. Open the foil last five minutes to keep crisp. Kids love them. Serves 4-5.

next ingredient: cheddar cheese