1 clove of minced garlic
6 large yellow sweet onions
48 oz. beef broth
16 oz. red cooking wine
4 TBSP worcestershire sauce
1 TBSP chicken bullion
salt & pepper
1 loaf of hearty multi-grain bread
Cut onions and saute with garlic until soft.. Combine with the rest of the soup ingredients. Heat on medium heat until almost to a boil. Simmer 1 hour. Refrigerate overnight
Cut bread into 1″ cubes. Toss with olive oil, garlic salt, dried thyme & parmesan cheese. Spread on a baking sheet and cook @ 275 for about an hour or until cubes are hard.
To serve: place soup in an oven safe mug or bowl, place croutons over and then sprinkle on mozerella cheese. Place mugs on a baking sheet & broil until cheese is melted.
STUFFED ITALIAN BREAD
1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (I used a mix of white cheddar and monterey jack.)
Preheat the oven to 350 F.
Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill the cracks with the grated cheese.
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes.Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.
Recipe from: http://joansfoodwanderings.blogspot.com
This appetizer is great to fall back on if you need to entertain & don’t have a lot of prep time… It takes about 30 seconds to make.
1 (4oz.) package of good quality plain goat cheese
2 Tbsp. good quality chutney, any flavor (I used about 1/3 c. mango pepper jelly, instead)
crackers for serving
Place goat cheese on a plate & spoon chutney over the top, so it covers the entire log. Serve with a soft cheese knife and crackers so that guests may spread a little bit of goat cheese and chutney on their crackers.
recipe by: THENAPTIMECHEF
8 oz. cream cheese, softened
3/4 c. Sour cream
1/4 c. grated Parmesan cheese
1/4 c. grated Romano cheese
1/4 c. shredded mozzarella cheese
2 cloves of minced garlic
1/4 tsp. garlic
salt & pepper to taste
1 can (14 oz) artichoke hearts, drained and chopped
1/2 c. Frozen chopped spinach, thawed and drained
Mix all of the above. Bake @350 for 25 minutes in a greased baking dish. Serve with bread or pita crackers.
It’s Valentine’s Day! While shopping with my sweetheart the previous week at Kitchen Capers, I found these adorable little party favor boxes. I fell in love with the cute pink stripes and the sweet shop style…the perfect size for holding a handful of chocolatey love. I purchased the bags for a Valentine’s day tea & proceeded to make truffles for my guests. Having lost my former truffle recipe, I used Martha Stewarts easy recipe and chocolate dipped mine instead of rolling them in cocoa powder…Happy Valentines Day!!
- 8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon of liqueur, such as triple sec or framboise (optional)
- Unsweetened cocoa powder for rolling or white & dark chocolate wafers for coating.
- Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
- Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
- Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes
- Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired. (note: I popped mine in the freezer for a few seconds so they would hold their shape, and then chocolate dipped them using wilburs dark coating wafers. I then drizzled melted wilburs white coating chocolate over them using a spoon.)
My mother came to get snowed in with us during our 20″ and still flurrying storm. She brought along ingredients to make granola—- a recipe shared with us from missionaries in Peru. Soon our house was warm and our kitchen was smelling delicious with the mixed fragrance of toasted grains and nuts, mingled with the sweet smell of cinnamon, vanilla and coconut.
4 c. Oats
1/2c. Wheat germ
1/2c. Sesame seeds
1/2c. Sunflower seeds
1/2c. Cashews (my mom sometimes adds pecans, or pine nuts instead)
2/3c. Honey (my mom adds 1/2)
1/3 c. Water (my mom adds 1/2)
1 1/2 tsp. cinnamon
1 c. Craisins or apricots (my mom adds 1/2 c. apricots)
variation: my mom likes to add 1/2c. of each of the following: dates/currants, hemp seeds,chai,pumpkin seeds.
Mix all the dry ingredients in one bowl and all the wet ingredients in another. Combine. Place in a greased pan and bake at 275, stirring every 15 min. for 1 hour. (my mom bakes it at 350 for 1/2 hour)