Soupe l'oignon au gratin flambé (Baked and flamed French Onion Soup)
There is the gender distinction of the feminine Soupe from the common accents found upon the 'a' (à) and 'e' (gratiné), and the abbreviated determiner (l'). And then, my favorite, the word oignon itself, which gave a new use for my polyglot tongue of exaggerated French accents. Impressive, yes; delicious, you have no idea. I had fun with this robust plat principal.… Continue
Here's the latest recipe from chef Jill Fisher! Jill, a licensed Personal Chef, teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. In December,… Continue
Added by Conejo Joe on July 2, 2010 at 10:07am —
I am from the south part of Turkey where the RED PEPPER PASTE ıs the number one actor of the meals. Now here is the recipe, easy and YUMMY
* 1/2 kgs of minced meat ( beef and lamb meat mixed )
* 2 onions ( grated )
* 7-9 cloves of garlic ( crushed )
* Salt / Black Pepper / Thyme
* 7-8 slices of bread
* 1 tblsp of red pepper paste
* Some parcley
Put it together the night before.....my wife serves it whenever we have overnight guests. Thank you, Chris!
4 cups frozen shredded Southwestern-style hash brown potatoes....thawed
1 cup cubed fully cooked ham
1 can (4 ounces) chopped green chiles
1/2 cup shredded Monterey Jack Cheese
1/2 cup shredded cheddar cheese
1 can (12 ounces) evaporated milk
1/4 teaspoon… Continue
I love these corn cakes, they are sooooo good, well at least I think so. These are usually served with cheese or cream cheese, but I like them plain right out of the grill ...well ok, a little butter and syrup! The original Cachapas are basically made with just fresh grated corn kernels, a little salt, lard and sugar, but this version recipe is just as good!
NOTE: Please keep in mind the batter for this recipe must be creamy and thick, if it's to… Continue
In this video, Betty demonstrates how to make Grilled Chicken Breasts with Country Ham and Swiss Cheese. These chicken breasts are grilled on an outdoor grill, and when done they are topped with a thin slice of country ham and a sprinkling of Swiss cheese. They are very tasty!
4 boneless, skinless chicken breasts
4 slices of country ham, trimmed of fat (You may use prosciutto or another type of cured ham.)
1 cup shredded Swiss cheese
Added by Tony Pinto on June 5, 2010 at 11:08am —
Chef Kirk Leins and Tony Pinto from www.NoTimetoCook.com offered me the opportunity to work with them and I was magically able to "inspire" them to go plant-based with me for a few recipes. This is the first part of a two-part series and an additional series to come (in the…Continue
Although I am vegetarian, I don't usually go all-vegan, but I found an egg- and dairy-free pancake recipe on about.com while I was looking for a simple alternative to a box of Bisquick. I tweaked it a little, as suggested by some of the comments. We usually add chocolate chips to pancakes in our apartment, but we were out of those, and most of them include milk anyway. Then I remembered reading that most chocolate syrup is "accidentally" vegan… Continue
I have a confession to make. I love Hamburger Helper. Especially the Cheeseburger Macaroni kind. It's so easy to put together, and so, so cheesy. Inspired by my favorite boxed pasta meal, I decided to try to put together a version of my own. The cheese sauce is modified from a Parmesan cream sauce recipe, and everything else just came together. This cheesy hamburger macaroni boasts fewer preservatives and a more authentic cheese flavor than… Continue
The good folks over at Santa Barbara Spice Company were kind enough to send us some of their "El Capitan" spices to try out. We've been enjoying it in different recipes (pictures to come!), and will be giving some away in an upcoming contest, so stay tuned.
Here's a recent Fish Taco recipe from their web site:
I’m in my kitchen a lot and I love it. Kitchens really are the heart… Continue
Added by Tony Pinto on June 4, 2010 at 12:30pm —
Crock pot recipes are always a hit. This white chicken chili recipe is a great way to prepare chicken in a crock pot. It's also super for tailgating or a potluck.
Following are the ingredients you will need to prepare this crock pot recipe. We are using a Rival crock pot, but any brand will do. To make a crock pot beef or pork crock pot recipe, just substitute those meats (cooked and shredded) for chicken in this recipe.
Here is a quickie recipe to get dinner on the table that will also leave your children with smiles on their little adorable faces because they will LOVE it...promise.
2 1/2 cups cooked chicken (I usually grab a rotisserie chicken from Costco & shred it)
1 can condensed cream of chicken soup
1 8 oz package of shredded cheese (I use the Mexican mix pack)
1 cup sour cream, divided
1 can olives, chopped
1 cup canned… Continue
Recently I was able to make a dish that my wife and myself absolutely loved, “Three Cheese Mushroom Stuffed Mushroom”.
This is for two, change appropriately for number required.
Two large Portobella mushrooms
½ lb. baby Bella mushroom (small dice)
¼ medium size sweet pepper (fine dice)
¼ medium onion (fine dice)
¼ cup freshly grated Pecorino Romano cheese
¼ cup freshly grated Mozzarella cheese
2 slices Provolone… Continue
This dish is totally a latin comfort food. It's soooo good with a tast of roasted pepper and a slight sour cream...yummy! A tasteful and warm side dish that goes very well with many chicken and fish dishes.
Arroz con Crema (Creamy Rice Casserole)
4 cups water
1 tablespoon butter
2 teaspoons salt
2 cups rice
2 tablespoons cooking oil or lard
1/2 cup of chopped onions
In this video, Betty demonstrates how to make her Best-Ever Oven-Baked Tuna Casserole recipe. It is creamy and crusty and full of wonderful Parmesan cheese--the best tuna casserole around!
6 oz. uncooked pasta (I used bow-tie pasta.)
1/2 medium, to large pot of water, salted with 1 tablespoon salt
2 tablespoons butter
1/4 cup flour
1 1/2 cups grated Parmesan cheese
1 1/2 cups milk for cheese sauce (I use skim… Continue
Added by Tony Pinto on May 23, 2010 at 9:15am —