HOW TO COOK FRENCH ONION SOUP : CAPTAIN JAMES COOK JOURNAL : CHIP COOKIES RECIPE.
How To Cook French Onion Soup
- French onion soup is an onion and beef broth or beef stock based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s in the United States due to an increased popularity for French cooking. at website
- Practical advice on a particular subject; that gives advice or instruction on a particular topic
- (How To’s) Multi-Speed Animations
- Providing detailed and practical advice
- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
- the Romance language spoken in France and in countries colonized by France
- Of or relating to France or its people or language
- cut (e.g, beans) lengthwise in preparation for cooking; "French the potatoes"
- of or pertaining to France or the people of France; "French cooking"; "a Gallic shrug"
- Heat food and cause it to thicken and reduce in volume
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- (of food) Be heated so that the condition required for eating is reached
- prepare a hot meal; "My husband doesn't cook"
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- someone who cooks food
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.
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.
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
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:)
•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
•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
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:)
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- (月) 18:43:46|
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