1/2 c. butter
5 lbs. onions, thinly sliced (Do not use red onions!)
7 tsp. better than bouillon beef base, or 7 cans beef broth
3 tsp. better than bouillon chicken base or 3 cans chicken broth
Worcestershire sauce to taste
2 c. dry white wine
French bread slices, toasted
Olive oil
Parmesan cheese
White cheese slices (mozzarella, swiss, or gruyere)
Make stock by bringing 10 cups water to boil. Add beef and chicken bouillon pastes (or heat canned beef and chicken broth). Lower heat to simmer and let simmer while preparing onions.
Melt butter slowly (so it does not brown) in large soup pot over low heat. Add thinly sliced onions. Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
Add wine, bring to boil, scraping up browned bits. Cook about 5 mins. stirring occasionally.
Add about 5 good shakes of Worcestershire sauce. Add stock to onions. Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs. Season to taste with salt and pepper.
Bread Slices- Brush olive oil on slices. Sprinkle with parmesan and place in oven on cookie sheet at 375degrees until lightly brown.
Ladle soup into ovenproof bowls. Float bread on top of soup. Top with 2 or 3 cheese slices. Place in oven or microwave until cheese melts.
Sunday, January 24, 2010
Monday, January 4, 2010
Easy Lemon Mousse
Great recipe to make in a hurry and quite delicious! I love it with canned raspberries but it's good with any berry. Warming up frozen berries with a little sugar is excellent as well.
8 ounces cream cheese, softened
1 cup sugar, divided
3 cups heavy whipping cream
6 tablespoons lemon juice
2 teaspoons pure lemon extract
2 teaspoons pure vanilla extract
Lemon slices, fresh berries and mint leaves, optional
Beat cream cheese and ½ cup sugar in a large bowl until smooth and creamy.
Beat whipping cream, remaining ½ cup sugar, lemon juice and extracts in a large mixing bowl with electric mixer on medium speed until stiff peaks form. Add half of the whipped cream mixture to cream cheese mixture, stir until well blended. Gently stir in remaining whipped cream mixture. Cover and refrigerate until ready to serve.
To serve, spoon or pipe into dessert dishes. Garnish with lemon slices, fresh berries and mint leaves if desired.
8 ounces cream cheese, softened
1 cup sugar, divided
3 cups heavy whipping cream
6 tablespoons lemon juice
2 teaspoons pure lemon extract
2 teaspoons pure vanilla extract
Lemon slices, fresh berries and mint leaves, optional
Beat cream cheese and ½ cup sugar in a large bowl until smooth and creamy.
Beat whipping cream, remaining ½ cup sugar, lemon juice and extracts in a large mixing bowl with electric mixer on medium speed until stiff peaks form. Add half of the whipped cream mixture to cream cheese mixture, stir until well blended. Gently stir in remaining whipped cream mixture. Cover and refrigerate until ready to serve.
To serve, spoon or pipe into dessert dishes. Garnish with lemon slices, fresh berries and mint leaves if desired.
Chicken And Lime Soup
Tortilla Strips
2 lbs. skinless boneless chicken breasts halves
12 cups chicken broth
1 cup chopped onion
1 cup chopped mixed sweet pepper
2 cloves garlic, minced
2 Tbs. cooking oil
Oil for frying
2 chopped tomatoes (large) or 14 ½ oz. can diced tomatoes, untrained
½ tsp. dried oregano, crushed
2 tsp. finely shredded lime peel
6 Tbs. lime juice
Fresh jalapeno peppers, rinsed, seeded, and chopped
Rinse chicken, pat dry with paper towels. In a large pot, bring broth to boiling. Add the chicken, reduce heat. Simmer, covered, about 15 minutes or until chicken if tender and no longer pink. Remove chicken from broth, let stand until cool enough to handle. Shred chicken, set aside. Strain the broth. Set broth aside.
In the same pot, cook onion, sweet pepper, and garlic in hot oil until tender. Stir in strained broth, tomatoes, and oregano. Bring to boiling. Stir in lime peel and lime juice. Reduce heat. Simmer covered, for 20 minutes. Stir in chicken and jalapenos, heat through.
Meanwhile, pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips and fry until golden brown, about 1 minute. Using a slotted spoon, transfer the strips to a paper towel-lined plate and sprinkle with salt.
Garnish soup with tortilla strips and serve immediately.
2 lbs. skinless boneless chicken breasts halves
12 cups chicken broth
1 cup chopped onion
1 cup chopped mixed sweet pepper
2 cloves garlic, minced
2 Tbs. cooking oil
Oil for frying
2 chopped tomatoes (large) or 14 ½ oz. can diced tomatoes, untrained
½ tsp. dried oregano, crushed
2 tsp. finely shredded lime peel
6 Tbs. lime juice
Fresh jalapeno peppers, rinsed, seeded, and chopped
Rinse chicken, pat dry with paper towels. In a large pot, bring broth to boiling. Add the chicken, reduce heat. Simmer, covered, about 15 minutes or until chicken if tender and no longer pink. Remove chicken from broth, let stand until cool enough to handle. Shred chicken, set aside. Strain the broth. Set broth aside.
In the same pot, cook onion, sweet pepper, and garlic in hot oil until tender. Stir in strained broth, tomatoes, and oregano. Bring to boiling. Stir in lime peel and lime juice. Reduce heat. Simmer covered, for 20 minutes. Stir in chicken and jalapenos, heat through.
Meanwhile, pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips and fry until golden brown, about 1 minute. Using a slotted spoon, transfer the strips to a paper towel-lined plate and sprinkle with salt.
Garnish soup with tortilla strips and serve immediately.
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