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HOW TO COOK FRENCH ONION SOUP : FRENCH ONION SOUP


HOW TO COOK FRENCH ONION SOUP : CAPTAIN JAMES COOK JOURNAL : CHIP COOKIES RECIPE.



How To Cook French Onion Soup





how to cook french onion soup
















Cajun Spiced Nuts




Cajun Spiced Nuts





From "Deep South Parties: How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie" by Robert St. John, Hyperion 2006.

Ingredients

2 tablespoons bacon grease or canola oil
2 teaspoon fresh garlic, finely chopped
1 1/2 cups dry-roasted, unsalted peanuts
1 cup pecan halves
1 cup walnut pieces
1 cup whole, unsalted cashews
1 cup whole, unsalted almonds
1 tablespoon Creole seasoning (recipe below)
2 teaspoon salt
1 tablespoon sugar
2 teaspoon black pepper, freshly ground

1. Preheat oven to 175 degrees.
2. In a small saute pan, melt the bacon grease over low heat. Add the garlic and cook for 3-4 minutes. Do not brown the garlic. Place all nuts in a large mixing bowl. Drizzle the bacon grease and garlic mixture over nuts and toss well to coat evenly.
3. Sprinkle seasonings and sugar over the nuts in small batches, tossing nuts to distribute seasonings evenly.
4. Pour nuts out onto a large baking sheet and place in the oven. Cook for 45 minutes, stirring every 10 minutes.
5. Remove nuts from oven and allow to cool completely.
6. Store in an airtight container before serving.
7. Spiced nuts will hold for 4-5 days.


Creole Seasoning

Over the course of my twenty-five year restaurant career, I have used this seasoning more than any other ingredient. It is one of the earliest recipes I developed. I use it on all types of seafood, and as I would use salt on many others.

1/2 cup of Lawry's seasoned salt
2 tablespoons onion powder
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon white pepper
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon black pepper
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried thyme

1. Combine all the ingredients.












zuppa toscana - olive garden:)




zuppa toscana - olive garden:)





•1 lb Italian sausage (I like mild sausage)
•2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
•1 large onion, chopped
•1/2 can oscar meyer bacon bit
•2 cloves garlic, minced
•2 cups kale or swiss chard, chopped
•1 box chicken broth
•1 quart water
•1 cup heavy whipping cream
•1 cube of knorr chicken bouillon
•Salt
•Pepper
•Cayenne pepper

In large pot add couple teaspoons of olive oil, onion and let cook till softened (3 minutes or so, in meantime cut your potatoes)… add sliced potatoes and stir occasionally for couple minutes… add salt, pepper and 1 cube of knorr chicken bouillon… when potatoes softened add your minced garlic and just run it on the heat for about 30 seconds longer…. Now add your chicken stock, water and let cook till potatoes are soft cca 30 minutes…
In meanwhile…. Extract sausage from its casing and brown in the pan, breaking the sausage into bite size pieces…. When sausage cooked almost through add bacon bites and cook for couple more minutes…. Drain on paper towel and add to the soup….
Add heavy cream…. And a couple pinches of cayenne pepper ( depends on how spicy you like it)….
Cut up Kale into bite size pieces and add it to the soup last minute just so it softens….
Serve with fresh French bread and butter…
It is a killer soup:)
Enjoy










how to cook french onion soup







See also:

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candy cane cookies recipe

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