French Onion Soup by Kristen K.
Ingredients
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
Directions
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.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Bruschetta by Angie3-4 medium tomatoes, chopped1/4 cup of fresh basil, torn into pieces1/2 teaspoon of minced garlic1 Tablespoon of dried minced onion (approx.)Salt to tasteMix all ingrediants together and serve with a loaf of Italian bread, sliced, buttered, sprinkled with a small amount of garlic salt, and broiled to a light golden brown.
Roast Mushroom Caps by Angie
4 Large mushroom caps, portobello or porcini (I used small ones to make them appetizer friendly)1 teaspoon minced garlic2 Tablespoons chopped fresh parsley2-3 Tablespoons Italian bread crumbsSalt to tasteOlive oil for sprinklingPreheat oven to 375. Wipe mushrooms with a damp cloth and remove stems. Oil a baking sheet and place mushrooms smooth side down in a single layer. Mix together the garlic, parsley and bread crumbs and sprinkle in caps. Sprinkle with salt and olive oil. Bake for 20-25 minutes.
Fruit Salad w/ BROWN Sugar Key Lime Marinade by Jess
Ingredients12 cups fruit chunks (pineapple, mango,
strawberries, blueberries, papaya, kiwi)
1/2 cup brown sugar
1/3 cup key lime juice
1/4 tsp. cinnamonDirectionsPrep time: 10 minutes
Marinate time: 30 minutes
Combine fruit in a large bowl. In a small bowl, stir together brown sugar, lime juice
and cinnamon. Cover both bowls and refrigerate overnight. A half-hour before
serving, pour marinade over fruit and toss well to coat; refrigerate for 30 minutes.
Makes 12 servings.
Honey Citrus Iced Tea by Courtney
Ingredients
- 4 tea bags
- 2 cups boiling water
- 3 navel oranges
- 2 medium lemons
- 2 cups orange juice
- 1/4 cup lemon juice
- 3 tablespoons honey
- 1 liter ginger ale, chilled
Directions
- Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section two oranges and one lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze.
- Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices.
French Onion Soup by Kristen K.
Ingredients
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
Directions
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.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Bruschetta by Angie3-4 medium tomatoes, chopped1/4 cup of fresh basil, torn into pieces1/2 teaspoon of minced garlic1 Tablespoon of dried minced onion (approx.)Salt to tasteMix all ingrediants together and serve with a loaf of Italian bread, sliced, buttered, sprinkled with a small amount of garlic salt, and broiled to a light golden brown.
Roast Mushroom Caps by Angie
4 Large mushroom caps, portobello or porcini (I used small ones to make them appetizer friendly)1 teaspoon minced garlic2 Tablespoons chopped fresh parsley2-3 Tablespoons Italian bread crumbsSalt to tasteOlive oil for sprinklingPreheat oven to 375. Wipe mushrooms with a damp cloth and remove stems. Oil a baking sheet and place mushrooms smooth side down in a single layer. Mix together the garlic, parsley and bread crumbs and sprinkle in caps. Sprinkle with salt and olive oil. Bake for 20-25 minutes.
Fruit Salad w/ BROWN Sugar Key Lime Marinade by Jess
Ingredients12 cups fruit chunks (pineapple, mango,
strawberries, blueberries, papaya, kiwi)
1/2 cup brown sugar
1/3 cup key lime juice
1/4 tsp. cinnamonDirectionsPrep time: 10 minutes
Marinate time: 30 minutes
Combine fruit in a large bowl. In a small bowl, stir together brown sugar, lime juice
and cinnamon. Cover both bowls and refrigerate overnight. A half-hour before
serving, pour marinade over fruit and toss well to coat; refrigerate for 30 minutes.
Makes 12 servings.
French Onion Soup by Kristen K.
Ingredients
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
Directions
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.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Bruschetta by Angie
Ingredients
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
Directions
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.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Bruschetta by Angie
3-4 medium tomatoes, chopped
1/4 cup of fresh basil, torn into pieces
1/2 teaspoon of minced garlic
1 Tablespoon of dried minced onion (approx.)
Salt to taste
Mix all ingrediants together and serve with a loaf of Italian bread, sliced, buttered, sprinkled with a small amount of garlic salt, and broiled to a light golden brown.
Roast Mushroom Caps by Angie
4 Large mushroom caps, portobello or porcini (I used small ones to make them appetizer friendly)
4 Large mushroom caps, portobello or porcini (I used small ones to make them appetizer friendly)
1 teaspoon minced garlic
2 Tablespoons chopped fresh parsley
2-3 Tablespoons Italian bread crumbs
Salt to taste
Olive oil for sprinkling
Preheat oven to 375. Wipe mushrooms with a damp cloth and remove stems. Oil a baking sheet and place mushrooms smooth side down in a single layer. Mix together the garlic, parsley and bread crumbs and sprinkle in caps. Sprinkle with salt and olive oil. Bake for 20-25 minutes.
Fruit Salad w/ BROWN Sugar Key Lime Marinade by Jess
Ingredients
12 cups fruit chunks (pineapple, mango,
strawberries, blueberries, papaya, kiwi)
1/2 cup brown sugar
1/3 cup key lime juice
1/4 tsp. cinnamon
strawberries, blueberries, papaya, kiwi)
1/2 cup brown sugar
1/3 cup key lime juice
1/4 tsp. cinnamon
Directions
Prep time: 10 minutes
Marinate time: 30 minutes
Combine fruit in a large bowl. In a small bowl, stir together brown sugar, lime juice
and cinnamon. Cover both bowls and refrigerate overnight. A half-hour before
serving, pour marinade over fruit and toss well to coat; refrigerate for 30 minutes.
Makes 12 servings.
Marinate time: 30 minutes
Combine fruit in a large bowl. In a small bowl, stir together brown sugar, lime juice
and cinnamon. Cover both bowls and refrigerate overnight. A half-hour before
serving, pour marinade over fruit and toss well to coat; refrigerate for 30 minutes.
Makes 12 servings.
Honey Citrus Iced Tea by Courtney
Ingredients
- 4 tea bags
- 2 cups boiling water
- 3 navel oranges
- 2 medium lemons
- 2 cups orange juice
- 1/4 cup lemon juice
- 3 tablespoons honey
- 1 liter ginger ale, chilled
Directions
- Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section two oranges and one lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze.
- Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices.
Pasta Salad by Jessie
Ingredients
- 8 ounces whole-wheat fusilli or other spiral shaped pasta
- 1/2 cup crumbled feta cheese
- 1/2 cup diced red onion
- 1 1/2 cups chopped baby spinach leaves
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced (about 1/2 teaspoon)
- 1/2 teaspoon Dijon mustard
- Salt and pepper
Directions
- Cook the pasta according to the directions on the package.
- Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
- In a large bowl, toss together the chilled pasta, feta cheese, onion, and spinach.
- In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper, to taste.
(I also added a little greek dressing so it didn't get dry since I made it the night before)
Chocolate Martinis by Tara
Ingredients
- 4oz Godiva chocolate liquor
- 4oz Vodka
- 2oz half-and-half
- ice
Bran Muffins by Rebecca
2 cup of All Bran (the kelloggs brand)
1 cup of 100% Bran
Mix the Brans together and pour 1 cup of boiling water over them and let stand
Mix the following ingredients by hand:
1 1/2 cup Sugar
1/2 cup of oil
2 beaten eggs
2 cup buttermilk
2 1/2 cup flour
1/2 t salt
2 1/2 t. baking soda
Combine all ingredients together with the bran mixture.
Bake at 350 for 15-20 minutes (depends on the size of muffins)
1 cup of 100% Bran
Mix the Brans together and pour 1 cup of boiling water over them and let stand
Mix the following ingredients by hand:
1 1/2 cup Sugar
1/2 cup of oil
2 beaten eggs
2 cup buttermilk
2 1/2 cup flour
1/2 t salt
2 1/2 t. baking soda
Combine all ingredients together with the bran mixture.
Bake at 350 for 15-20 minutes (depends on the size of muffins)
Chocolate Cake by Amanda
Cake:
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
2 tsp vanilla
1 cup boiling water
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
Mike all ingredients together in mixer (start with eggs, sugar, oil, add dry ingredients, then add boiling water and milk at the end). Pour in three 8 or 9" round cake pans. Line with wax paper so cake comes out easily. Cool completely.
Mousse/Icing:
1 cup granulated sugar
1/2 cup cocoa
2 cups heaving whipping cream
2 tsp vanilla
Whip all ingredients together with mixer on medium-high speed until thick enough to spread. Let cake cool completely. Spread mousse between each layer. Refrigerate immediately and serve a couple hours later!
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
2 tsp vanilla
1 cup boiling water
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
Mike all ingredients together in mixer (start with eggs, sugar, oil, add dry ingredients, then add boiling water and milk at the end). Pour in three 8 or 9" round cake pans. Line with wax paper so cake comes out easily. Cool completely.
Mousse/Icing:
1 cup granulated sugar
1/2 cup cocoa
2 cups heaving whipping cream
2 tsp vanilla
Whip all ingredients together with mixer on medium-high speed until thick enough to spread. Let cake cool completely. Spread mousse between each layer. Refrigerate immediately and serve a couple hours later!
Lettuce Wraps By Ashley
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon dark sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons chili garlic sauce (such as Sriracha)
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon grated orange rind
- 2 garlic cloves, minced
- Dash of sea salt
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 8 Boston lettuce leaves (about 1 head)
- Chopped peanuts (almond slices)
Directions:
Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade.
Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired.
Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired.
