superstaruk

Best French Onion Soup French Onion Soup, a classic favorite, receives a delightful upgrade with this homemade recipe. Crafted through meticulous experimentation, this version promises an unparalleled taste experience. Thanks to a clever onion caramelization technique, the cooking time is significantly reduced while intensifying the soup’s sweetness and flavor profile. Moreover, its make-ahead capability ensures a stress-free dining experience, allowing you to impress guests effortlessly. Let’s dive into the details of crafting this culinary masterpiece: Ingredients for French Onion Soup: Ingredient Quantity Olive oil 2 tablespoons Unsalted butter 2 tablespoons Yellow onions 3 pounds (approximately 6 large onions) Granulated sugar 1/2 teaspoon Garlic cloves (minced) 2 cloves Dry sherry (or dry vermouth) 1/2 cup Beef stock or broth 8 cups Bay leaf 1 Fresh thyme (or dried thyme) 3 sprigs (or 1/4 teaspoon) Salt 1 1/2 teaspoons (divided) Black pepper 1/2 teaspoon (or to taste) Baguette sli...

Creamy Seafood Symphony Bisque Creamy Seafood Symphony Bisque Ingredients: 8 oz crab meat 8 oz cooked shrimp, cut in pieces 4 tablespoon butter ⅓ c green onions, chopped ⅓ c celery, chopped 2 c milk 1 ½ c heavy cream 1 tablespoon tomato paste 3 tablespoon flour Salt and pepper to taste 1 teaspoon Old Bay Seasoning Instructions In a saucepan over medium-high heat. Melt the butter. Add the chopped celery and green onions. Cooking until they’re soft. Mix in the flour. And cook for a minute. To create a base. Warm the milk in a separate pot. Then gradually add it to the saucepan. Whisking to avoid lumps. Stir in the Old Bay Seasoning. Salt, pepper, heavy cream, and tomato paste. Lower the heat to a simmer. Let the bisque simmer gently. Until it starts to thicken. Add the shrimp and crab meat. Heating everything through. Garnish with fresh parsley. Before serving. Enjoy your bisque warm! Notes: To transform our beloved Creamy Seafood Symphony Bisque. Into a gluten-free delight. Embrace a...

Delicious Maid Rites Sliders Ingredients Sliders: 1 teaspoon Better than Bouillon Beef Base (or use 1 cube of beef bouillon) 1 tablespoon brown sugar 1 lb ground beef 80/20 or 85/15 1 tablespoon apple cider vinegar 1 1/2 tablespoon Worcestershire sauce 1/2 c. water 12-pack Kings Hawaiian Rolls 6 slices Land O’Lakes American Cheese 1/3 c. Dill pickle slices 1 1/2 tablespoon soy sauce Glaze: 1 teaspoon poppy seeds 1–2 tablespoons brown sugar 1 tablespoon Dijon mustard 1/4 c. salted butter 1 tablespoon Worcestershire sauce Instructions Set the oven to 350 degrees. On medium-high, cook the ground beef while breaking up the meat into chunks till browned. In the meantime, grease a baking dish using a non-stick spray. In half, slice Kings Hawaiian Rolls. In the bottom of the prepared baking dish, place the bottoms of the rolls. Pour in the bouillon once the beef is browned. Add the water, brown sugar, apple cider vinegar, Worcestershire, and soy sauce. Stir everything well. Cook further un...

Cream Cheese and Beef Stuffed Doritos Chicken Ingredients: 7.5 oz chive and onion cream cheese 10.5 oz Campbell’s condensed cream of Beef soup 1 cup shredded mozzarella cheese 1/2 cup real Beef bits 4 boneless, skinless chicken breasts 1 egg 1/2 cup crushed Doritos Instructions: Preheat oven to 375°F (190°C). In a medium mixing bowl, combine the cream cheese and cream of Beef soup. Use an electric mixer to blend until smooth. Stir in shredded mozzarella cheese and Beef bits. Set aside. Horizontally slice the chicken breasts to open them up. Spoon the cream cheese mixture onto the bottom halves of the chicken. Fold the top halves of the chicken over the cream cheese mixture and place in a greased 9×13 inch baking dish. In a small bowl, beat the egg well. Brush the beaten egg over the tops of the chicken breasts. Sprinkle the crushed Doritos over the chicken, pressing them down to adhere to the egg wash. Bake for 33 minutes, or until the chicken is cooked through. Allow the chicken to...

Citrus Burrata Salad Arugula, burrata, and a bevy of sliced citrus team up for a delicious, no-fuss salad. We topped it with pomegranate arils and pistachio for a little crunch, then drizzled balsamic on top. INGREDIENTS 5 oz (1 small box) arugula, baby kale or spinach 1 grapefruit 2 cara cara or navel oranges 3 small or 2 large blood oranges 3-4 clementines or tangerines 8 oz burrata, torn into smaller pieces ⅓ cup pomegranate arils ¼ cup finely chopped pistachios 2 tbsp finely chopped mint Olive oil Pomegranate molasses or balsamic glaze Salt & pepper INSTRUCTIONS 1: Preparing the citrus: Slice off both ends. Place flat side down on a cutting board and use a knife to cut off the peel and pith. Once all of the pith is removed, slice into thin rounds. 2: Assemble the salad on a large platter with the arugula, citrus slices, burrata (make sure to spread it out so each section has some), pomegranate, pistachios and mint. 3: Drizzle generously with olive oil, pomegranate molasses o...