This French onion soup contains both chicken and beef broths plus white wine, and is flavored with soy sauce, Worcestershire and basil.
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Showing posts with label Super. Show all posts
Showing posts with label Super. Show all posts
Super Easy Black Forest Cake
Boxed devils food cake really makes this traditional dessert simple. All you need is a can of cherry pie filling, whipped cream and chocolate sauce.
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Super easy homemade hash brown
Click here for a larger picture of Super easy homemade hash brown
4 Servings
potatoe
american
Potatoe Salty Breakfast Side Dish Dinner Lunch potatoe american
3 atoes peeled
1 1 on finely chopped
3 tbsp extra-virgin ve oil
1 Salt per to taste
After peeling the potatoes, shred them using a grater in a large bowl. Wash the potatoes, drain the water and dry them using a towel. Put them back in the bowl, add the onion, the olive oil and the salt and the pepper. Feel free to add any other spices, to your taste. Heat a large pan at low-medium and add the mixture. Separate in 4 portions using a spatula. Cover and turn over every 5 minutes, 2 times each side. Serve.
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4 Servings
potatoe
american
Potatoe Salty Breakfast Side Dish Dinner Lunch potatoe american
3 atoes peeled
1 1 on finely chopped
3 tbsp extra-virgin ve oil
1 Salt per to taste
After peeling the potatoes, shred them using a grater in a large bowl. Wash the potatoes, drain the water and dry them using a towel. Put them back in the bowl, add the onion, the olive oil and the salt and the pepper. Feel free to add any other spices, to your taste. Heat a large pan at low-medium and add the mixture. Separate in 4 portions using a spatula. Cover and turn over every 5 minutes, 2 times each side. Serve.
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Super Bowl Ham Balls
Serve these tasty treats at your Super Bowl party or be a hit and take them with you. The sauce made with mayonnaise and barbecue sauce is a great addition.
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Super Stuffed Potatoes
6 Servings
Russet Potatoes
American
Dinner Russet Potatoes American
7 - 12oz Russet atoes
6 tablespoons unsalted ter - 3 tabespoons melted
3/4 teaspoon t
1 1 5.2 oz Borsin cheese - crumbled
1/2 cup half and half am
2 cloves ced
1/2 cup fresh ves - chopped
1 teaspoon per
A. Adjust oven rack to middle position and heat oven to 475 degrees. Set wire rack inside rimmed baking sheet. Prick potatoes all over with fork, place on paper towel, and microwave on high untill tender, 20-25 minutes, turning potatoes over after 10 minutes. B. Slice and remove top quarter of each potatoe, let cool for 5 minutes, then scoop out flesh, leaving 1/4" layer of potatoe on inside. Discard one potatoe shell. Brush remaining shells inside and out with melted butter and sprinkle interiors with 1/4 teaspoon salt. Transfer potatotes scoop side up to baking sheet fitted with wire rack and bake until skins begin to crisp, about 15 minutes. C. Meanwhile, mix half of Boursin and half and half in bowl until blended. Cook remaining butter with garlic in saucepan over medium-low heat until garlic is straw-colored, 3-5 minutes. Stir in Boursin mixture until combined. D. Set ricer or food mill over medium bowl and press or mill potatoes into bowl. Gently fold in warm Boursin mixture, 3 tablespoons chives, remaining salt and pepper until well incorporated. REmove potatoe shells from oven and fill with potatoe / cheese mixture. Top with remaining crumbled Boursin and bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining chives - Serve
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Russet Potatoes
American
Dinner Russet Potatoes American
7 - 12oz Russet atoes
6 tablespoons unsalted ter - 3 tabespoons melted
3/4 teaspoon t
1 1 5.2 oz Borsin cheese - crumbled
1/2 cup half and half am
2 cloves ced
1/2 cup fresh ves - chopped
1 teaspoon per
A. Adjust oven rack to middle position and heat oven to 475 degrees. Set wire rack inside rimmed baking sheet. Prick potatoes all over with fork, place on paper towel, and microwave on high untill tender, 20-25 minutes, turning potatoes over after 10 minutes. B. Slice and remove top quarter of each potatoe, let cool for 5 minutes, then scoop out flesh, leaving 1/4" layer of potatoe on inside. Discard one potatoe shell. Brush remaining shells inside and out with melted butter and sprinkle interiors with 1/4 teaspoon salt. Transfer potatotes scoop side up to baking sheet fitted with wire rack and bake until skins begin to crisp, about 15 minutes. C. Meanwhile, mix half of Boursin and half and half in bowl until blended. Cook remaining butter with garlic in saucepan over medium-low heat until garlic is straw-colored, 3-5 minutes. Stir in Boursin mixture until combined. D. Set ricer or food mill over medium bowl and press or mill potatoes into bowl. Gently fold in warm Boursin mixture, 3 tablespoons chives, remaining salt and pepper until well incorporated. REmove potatoe shells from oven and fill with potatoe / cheese mixture. Top with remaining crumbled Boursin and bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining chives - Serve
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