Category: Kitchen

Baked Onion Soup

Ingredients:

  • 4 cups sliced onions
  • 4 tablespoons butter
  • 2 cans (about 14 ounces each) beef broth
  • 1 can (about 14 ounces) chicken broth
  • 1/4 cup dry sherry
  • salt and pepper to taste
  • 8 to 12 small slices French bread
  • grated Parmesan cheese
  • 8 ounces shredded Monterey Jack cheese

Preparation:

Sauté onions and garlic in butter in a large Dutch oven or stockpot over low heat, stirring occasionally, until lightly browned and tender. Add beef and chicken broth to the onions. Bring to a boil; reduce heat and simmer for about five minutes to blend flavors. Add sherry and season to taste with salt and pepper.Toast bread slices; sprinkle with Parmesan cheese. Ladle hot soup into four individual ovenproof casseroles. Place two to three slices of toasted bread on top of soup in each. Sprinkle each with Monterey Jack cheese. Bake at 375° for about 25 minutes, or until soup is bubbly and cheese is lightly browned. Baked onion soup recipe serves 4. VIA

Red Lobster Style Garlic Biscuits

INGREDIENTS:

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup cheddar cheese, shredded
1/4 cup margarine or butter, melted
1/4 teaspoon garlic powder

 

PREPARATION:

Preheat oven to 450 degrees F.

Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.  via

Pumpkin Pie in the Pumpkin

Pumpkin pie in the pieA fun take on a more traditional pie, this pie doubles as a cute centerpiece. And these cute little pies have great squash flavor that really adds to the pumpkin pie experience. Beyond that, they’re adorable, and a great treat for kids.

You may have noticed that I’m not using an actual pumpkin. Instead, this is a flavorful orange kabocha squash I picked it up on a recent trip to a local farm. While I do love to use sugar pie pumpkins for my pies, I am just as happy with squash like kabocha or butternut. They can be much easier to track down, and have terrific flavor. Here, I’ve used a 5&Prime kabocha squash, though the base of a small butternut would work as well.

Pumpkin Pie in the Pumpkin
makes 4 pies

Ingredients:

   four  5 to 6&Prime squash, such as butternut or kabocha

   for the dough (adapted from Cooks Illustrated)
   1 1/4 cups all-purpose unbleached flour
   1/2 teaspoon salt
   1/2 tablespoon sugar
   8 tablespoons unsalted butter, cold and cut into cubes
   1/6 cup ice water
   1 1/2 tablespoons sour cream

   for the filling
   1 cup heavy cream
   2 tablespoons flour
   1 1/2 cups pumpkin puree (or canned pumpkin puree)
   3 room-temperature eggs
   1/2 cup brown sugar (more for a sweeter pie)
   2 tablespoons granulated sugar
   1 teaspoon fresh ginger, grated
   1 teaspoon ground ginger
   1/2 teaspoon fresh grated cinnamon
   1/2 teaspoon cloves
   1/2 teaspoon nutmeg
   1/2 teaspoon salt
   several grinds of black pepper (white pepper is even better if you have it)

Complete instructions here

via