French Onion Soup X
Thyme and brandy are used to flavor the quicker onion soup, which is made with vegetable broth.
Warm up 1/4 cup vegetable broth in a sizable nonstick pan.
Add the onion and stir.
Cook for 15 minutes at medium heat, or until golden.
Add the flour and sugar and stir.
Add the wine and the remaining 5 cups of vegetable broth.
Add the black pepper, bay leaf, and thyme by stirring.
Stirring continuously, bring to a boil for 8 minutes, then reduce heat, partially cover, and simmer for 30 minutes.
Activate the broiler in the oven.
Bay leaf should be removed from the heat before adding brandy.
Garlic clove rubbed on toast.
Place a piece of toast on top of each bowl after ladling the soup into four oven-safe bowls.
Add a little Parmesan cheese.
Put bowls under the broiler to melt the cheese.
Best Ever Caramel Apple Crisp
This fall, when our class went to an apple farm, we discovered that we all had a similar love for caramel-dipped apples. We came up with this incredibly simple dessert that the whole family will love.
Preheat oven to 350 F (175 degree C).
In a medium size bowl toss apples with sugar flour cinnamon lemon juice and water; spread evenly into a 8×8 inch pan.
In another bowl mix together flour brown sugar oats and butter; spoon mixture evenly over apples.
In a heavy sauce pan over low heat melt the caramels with the evaporated milk.
Heat stirring frequently until mixture has a smooth consistency.
Drizzle the caramel sauce over the top of the crumble.
Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Chayote and Sausage Stew
Chayote squash, Italian sausage, and jalapeno peppers combine in this stew recipe for this unique and tasty stew.
Place a large saucepan over medium-high heat; cook the sausage in the skillet until browned; remove the sausage to a plate lined with paper towels.
Add the olive oil.
onion and garlic to the skillet; cook and stir until the onions are translucent 3 to 5 minutes.
Return the sausage to the pan along with the chayote squash and jalapeno peppers; cook and stir until the squash begins to soften 10 to 15 minutes.
Stir in the tomatoes black beans corn thyme and chili powder; season with salt and pepper.
Cook until completely heated through about 10 minutes more.
Green Beans with Bread Crumbs
Cooked green beans are tossed with garlic powder, bread crumbs, olive oil, oregano and basil, and given a fine sprinkling of Parmesan cheese.
Combine green beans and 1/2 cup water in a medium pot.
Cover and bring to boil.
Reduce heat to medium and let beans cook for 10 minutes or until tender.
Place beans in a medium serving bowl and mix in bread crumbs olive oil salt pepper garlic powder oregano and basil.
Toss mixture until the beans are coated.
Sprinkle with Parmesan cheese and serve.
Tasty Toothpick Appetizers
When I introduced them to the family 11 yrs ago, they flipped over these tasty little treats. The key is to eat all the ingredients at once to experience the most amazing flavor you ever tasted!
Onto each toothpick place one piece of sausage one cherry one olive and one cube of cheese.
Arrange them neatly on a plate.
Eat the entire contents of the toothpick at once but don’t eat the toothpick!
Grandma’s Corn Flake Coconut Macaroons
The batter for these coconut macaroons contains corn flakes, which give them an intriguing and crunchy twist.
Preheat oven to 300 degrees F (150 degrees C).
Grease a baking sheet.
Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
Gradually beat sugar 1 tablespoon at a time into egg whites until fully incorporated.
Stir salt and vanilla extract into egg whites until thoroughly mixed.
Fold coconut and corn flakes into the mixture.
Drop coconut mixture by the teaspoon onto the prepared baking sheet.
Bake cookies in the preheated oven until lightly crisp 20 minutes.
Transfer cookies to wire rack to cool at least 15 minutes.
Buttered noodles with Parmesan cheese are simple to make and perfect to serve either as-is as a main dish or as a side with steak, chicken, pork, or meatballs.
Fill a large pot with lightly salted water and bring to a rolling boil.
Stir in fettuccine bring back to a boil and cook pasta over medium heat until tender yet firm to the bite 8 to 10 minutes.
Drain and return pasta to pot.
Corn and Avocado Salad
A delicious corn salad that tastes fresh and savory. Throughout the year, yellow sweet corn works just as well with this recipe as it does with silver queen corn in the summer.
In a big deep skillet over medium-high heat, cook bacon until it is evenly browned.
Drain the crumble and reserve it.
Combine the lettuce, red bell pepper, green onions, and corn in a large bowl and stir to combine.
Add the cubed avocado slowly while stirring.
Whisk the red wine and vinegar dressing, the blue cheese dressing, and the honey in a separate small bowl.
Toss the salad after adding the dressing mixture.
Just before serving, add bacon to keep it crunchy.
Chocolate Almond Pumpkin Bread
For a fresh take on a beloved breakfast treat, traditional pumpkin bread batter is enriched with chocolate chips and almonds.
Preheat oven to 350 degrees F (175 degrees C).
Spray the inside of a 9×5-inch loaf pan with cooking spray.
Mix flour sugar baking soda salt cloves cinnamon nutmeg pumpkin pie spice and baking powder together in a large bowl.
Add pumpkin puree vegetable oil water and eggs; beat until well incorporated and smooth.
Gently stir in chocolate chips and almonds.
Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean 1 hour and 15 minutes.
Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.
Festive Fruit Salad with Yogurt-Orange Dressing
Galia melon, lettuce, red apples, and pomegranate seeds are combined in this salad along with a straightforward dressing made from Greek yogurt and orange juice concentrate.
Lettuce should be thoroughly rinsed and dried.
Bite-sized chunks should be cut using a stainless steel knife.
Place pieces of melon, grapes, and apple on top of the lettuce or combine with it.
Pomegranate seeds should be added on top.
Pour over the fruit salad after combining Greek yoghurt and orange juice concentrate.