Olive Garden Green Apple Moscato Sangria



750 mls Moscato
6 ounces pineapple juice
6 ounces Granny Smith Apple Puree or Apple Pucker
8 cups ice
1/2 cup strawberries
1/2 cup orange slices
1/2 cup green apple slices

In a large pitcher combine chilled Moscato, pineapple juice, and granny smith apple puree.
Stir until well combined
Serve by placing a several ice cubes in a glass, and pour over sangria, and top with fresh fruit slices.


Olive Garden Green Apple Moscato Sangria

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750 mls Moscato
6 ounces pineapple juice
6 ounces Granny Smith Apple Puree or Apple Pucker
8 cups ice
1/2 cup strawberries
1/2 cup orange slices
1/2 cup green apple slices

In a large pitcher combine chilled Moscato, pineapple juice, and granny smith apple puree.
Stir until well combined
Serve by placing a several ice cubes in a glass, and pour over sangria, and top with fresh fruit slices.
Attached Images


Perogy-Stuffed Shells




16 jumbo pasta shells, cooked and cooled
18 Little Yellow Potatoes
½ cup chicken broth or milk
¼ tsp minced garlic
¼ tsp basil pesto (or substitute fresh or dried herbs of choice)
Salt to taste
1 ½ cups shredded cheddar cheese, divided
2-3 slices bacon, diced, cooked and crumbled
Green onions for garnish
Bechamel sauce:
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
Salt to taste

If baking right away, preheat the oven to 350 degrees F. If making ahead, preheat the oven before you wish to bake it. Grease a 9x9” pan and set aside.
Bring a large pot of salted water to a boil. Halve or quarter the potatoes (only to speed up cooking time) and add to the water (adding them before the water is boiling is fine). Cook 7-10 minutes, until tender. Drain.
Mash potatoes with chicken broth, garlic, and pesto. Salt to taste. Stir in ½ cup of cheese.
Place potatoes in a disposable piping bag or large Ziploc bag. Cut about a ½” wide opening in the end of the bag and pipe potatoes into the shells (this is the easiest way – feel free to also spoon it in). Place potato stuffed shells in prepared pan. *To make ahead, cover now and refrigerate. Refrigerate all of your garnishes as well.
Before baking, preheat the oven to 350 degrees F and prepare Béchamel sauce: In a large pot (it can be the same one you used for the potatoes), melt the butter over medium heat. Stir in the flour and cook 1 minute. Whisk in the milk and cook over medium heat, whisking, until thickened. Season with salt as desired.
Remove pan from the fridge. Drizzle shells with Béchamel sauce, sprinkle with cheese and bacon and bake for 30 minutes until cheese is melted and bubbly. Broil 1-2 minutes if desired. Sprinkle with green onions.


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Country Gravy

Country Gravy

2 tablespoons bacon grease (or vegetable oil)
1/4 cup all purpose flour
3/4 teaspoon salt
3/4 teaspoon coarse ground black pepper
3 to 3 1/2 cups whole milk (substitute cream for some or all of the milk if you like)

In an 8-inch cast iron skillet, over medium-high heat, add bacon grease. When grease is melted, add flour, salt and pepper, whisking until all combined. Whisk occasionally as flour mixture starts to brown. You want it to get golden brown, but be careful to not let it burn. Gradually whisk in 3 cups of milk, and continue to whisk until it is thick and starts to bubble, adding more milk if it gets too thick. Lower heat and keep warm until serving.


Chocolate Peanut Butter Banana Bread



1/2 c. butter, melted, plus more for buttering pan
1 c. all-purpose flour, plus more for dusting pan
1 tsp. baking soda
1/4 tsp. kosher salt
3/4 c. sugar
1/4 c. buttermilk
1/4 c. peanut butter
1 tsp. vanilla extract
1 egg plus 1 egg yolk
3 super ripe bananas, mashed with a fork
1 c. semisweet chocolate chips
Peanut butter, warmed in microwave, for drizzling

Preheat oven to 350 degrees F and butter and flour a 9-x-5" loaf pan.
In a large bowl, whisk together flour, baking soda, and salt.
In another large bowl, combine sugar, butter, buttermilk, peanut butter, vanilla, egg and egg yolk until smooth.
Pour wet ingredients over dry and stir until combined, then fold in mashed bananas and chocolate chips.
Transfer batter to prepared baking dish and bake until deeply golden and a toothpick comes out clean, about 60 minutes.
Let cool at least 10 minutes before serving.
When ready to serve, drizzle with warm peanut butter.

Note
I am not positive but this could be the infamous banana bread made by Prince Harry's wife. In my opinion good banana bread does not have chocolate or peanut butter. I think the chocolate and peanut butter would dominate and you would taste very little banana. When I eat banana bread I want to taste banana.


Halloween Peanut Butter Oreo Brownie Bar




1/2 cup butter, softened
1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar, packed
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 (9.9 oz) pkg white chocolate candy corn M&Ms or 1 cup Reese’s Pieces
1 pkg Halloween or Double Stuffed Oreos
1 Family Size (9—13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter, peanut butter,
and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes.
Add the eggs, milk and vanilla and beat until dough is light and fluffy.
In a separate bowl, whisk together the flour, baking powder and salt,
then slowly add to the mixer until the flour is just combined. Stir in M&Ms.
Spray a 9×13 baking dish with cooking spray, line with wax paper, and spray with cooking spray again.
Spread the cookie dough in the bottom of the dish. Top with a layer of Oreos.
Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix.
Pour the brownie batter over the cookie dough and Oreos.
Bake at 350 degrees F for 45-55 minutes, until a toothpick inserted 2" from the edge comes out with moist pieces clinging to it.


York Peppermint Patties



4 cups confectioner's sugar
1/3 cup corn syrup
1/3 cup butter
4 or 5 drops peppermint extract
8 ounces dark chocolate
1 tablespoon vegetable shortening

Sift confectioners sugar.
In a medium-sized bowl add confectioner's sugar, corn syrup, butter, and peppermint extract.
Blend with a mixer until smooth.
Portion the mint candy into bite-sized balls. Refrigerate for about 20 minutes.
When you ready do dip the patties press them with the bottom of a glass.
In a double boiler melt the chocolate and shortening.
If you do not want to use vegetable shortening you may substitute coconut oil or butter. Vegetable shortening gives the best results.
Drop the peppermint patties into the melted chocolate, flip over, and then place the dipped peppermint patties on either a silpat mat or waxed paper to dry.


Vintage Shrimp Bisque



1 pound medium or large shrimp, shelled and deveined, reserve the shells
2 leeks
3 Tbsp olive oil
2 cloves garlic
1/4 tsp cayenne pepper
1/4 cup cognac or brandy
1/4 cup dry sherry
4 Tbsp butter
1/4 cup flour
2 cups half and half
1/2 cup tomato paste
1 tsp salt, or to taste
1 tsp freshly cracked black pepper
garnish
baby shrimp or chopped shrimp
thyme leaves

First make the stock ~ put 4 cups water in a pot, along with the shrimp shells and bring to a boil. Let simmer for 15 minutes. Strain the broth and add water if necessary to make 3 3/4 cups. Set aside.
Slice the leeks and then rinse them thoroughly to remove any grit.
Heat the oil in a soup pot and saute the leeks for 5 minutes until softened but not browned. Add the garlic and cook for another minute.
Add the cayenne and the shrimp and cook, stirring constantly, until the shrimp are cooked, about 3 minutes.
Add the cognac and cook for a minute, then the sherry, and cook for 3 more minutes.
Puree the mixture, in 2 batches, in a food processor until it is coarsely pureed. Set aside.
Melt the butter in the same pan and add the flour ~ cook for one minute, stirring constantly. Do not let it brown. Add the half and half and cook over medium heat until it is hot and thickened. Stir or whisk constantly.
Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat over medium heat until hot but not boiling. Season to taste, and serve in small bowls, garnished with fried leeks or chopped shrimp and thyme leaves.


Lasagna Soup




1 pound ground Italian sausage
1 large onion chopped (about 2 cups)
3 carrots peeled and diced (about 1 cup)
4 cloves garlic minced
2 (14.5 ounce) cans Italian-style diced tomatoes undrained
1 (15 ounce) can tomato sauce
8 ounces sliced mushrooms optional
1 teaspoon Italian seasoning
½ teaspoon dried basil
½ teaspoon fennel seeds
Salt and freshly ground black pepper
2 cans water
1 cup rotini or other small pasta
2 cups mozzarella cheese for topping

In a large skillet over medium-high heat, combine sausage, onions, and carrots.
Cook until the sausage has browned and the vegetables has softened, 5 to 7 minutes,
breaking up any large pieces of sausage with a wooden spoon.
Stir in garlic until fragrant, about 30 seconds.
Meanwhile, add diced tomatoes and their juice, tomato sauce, mushrooms,
Italian seasoning, basil, fennel, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker.
Stir in water and sausage mixture.
Cover and heat on HIGH for 4 hours or LOW for 8 hours.
During the last 10 minutes of cooking time, stir in the pasta, cover, and continue to cook until softened.
Serve with mozzarella cheese on the side.


Bacon Chicken Chowder



2 chicken breasts or 4 thighs, cut into 1” cubes
1 yellow onion, chopped
4 cloves garlic, minced
4 yukon potatoes, peeled and chopped into 1" cubes
4 carrots, peeled and chopped
1 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
1 teaspoon thyme
1 teaspoon oregano
4 cups chicken broth
1 pound bacon, cooked and crumbled
1 package 8 oz cream cheese, cut into small chunks

Add all the veggies and spices and half the bacon to the slow cooker.
Cook on low for 4 hours.
Depending on how your slow cooker cooks you may have to cook some more.
Add the cream cheese to the slow cooker.
Cook on high for an hour.
Mix in the remaining bacon and serve.


Spicy Pork Tenderloin with Fennel Stuffing



Pork tenderloin
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1½ pounds pork tenderloin
Extra virgin olive oil
1 cup packed light brown sugar
2 tablespoons minced garlic
1 tablespoon sriracha

Fennel stuffing
8 tablespoons (1 stick) unsalted butter, plus more for greasing
2 loaves white or sourdough bread, crusts removed, cut into 1-inch cubes
4 fennel bulbs, cored and coarsely chopped (fronds chopped and reserved for garnish)
2 cups chicken broth
1 cup chopped drained oil-packed sun-dried tomatoes
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Pork tenderloin:
1. In a medium bowl, whisk together the cumin, cinnamon, chili powder, salt and pepper. Massage the tenderloin with the spice mixture, wrap tightly with plastic wrap, and refrigerate for 1 hour.
2. Preheat the oven to 350°F.
3. In a large cast iron skillet or sauté pan, heat 2 tablespoons olive oil over medium-high heat. Unwrap the tenderloin and place it in the skillet. Sear for 3 to 4 minutes on each side and remove from the heat.
4. In a medium bowl, combine the brown sugar, garlic and sriracha. Use a brush to evenly glaze the tenderloin with half the sugar mixture.
5. Put the other half of the sugar mixture in a small saucepan and add 1 tablespoon water. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer and is syrupy in consistency, about 5 minutes. Set aside.
6. Return the tenderloin to the pan, transfer to the oven, and bake for 20 minutes, or until a meat thermometer inserted into the center registers 140°F. Remove and let rest for 5 minutes before slicing.
Fennel stuffing:
1. Preheat the oven to 350°F. Grease a 9- by 13-inch baking dish with butter.
2. Spread the bread cubes in a single layer on a large baking sheet and toast in the oven, tossing once or twice, until lightly golden, 10 to 15 minutes.
3. Melt the butter in a large saucepan over medium heat. Reserve 2 tablespoons of the melted butter and set aside. Add the fennel to the sauce pan and cook, stirring occasionally, until tender, 20-25 minutes.
4. In a medium sauce pot, combine the broth, sun-dried tomatoes, vinegar, oregano, salt and pepper. Bring to a simmer over medium-high heat and cook for 10 minutes.
5. In a large bowl, toss the toasted bread with the fennel and broth mixtures, making sure the bread fully absorbs the liquid. Place the stuffing in the prepared baking dish, cover with foil, and bake for 20 minutes. Uncover the stuffing and brush it with the reserved 2 tablespoons melted butter. Bake, uncovered, until browned on top, another 20 minutes. Garnish with the fennel fronds.
To serve:
Pour the pan drippings over the tenderloin and serve with the glaze and the stuffing on the side.


Pressure Cooker Brisket With Mac & Cheese



Brisket:

2 cloves garlic, finely grated or minced
2½ teaspoons kosher salt
3/4 teaspoon pimentón (smoked hot paprika)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
3 to 3½ pounds beef brisket, cut into 3 or 4 pieces
4 large sprigs fresh thyme
1 to 3 tablespoons olive oil, as needed
1 large white or Spanish onion, diced
1 teaspoon tomato paste
1 cup red wine
3 carrots, cut into 1-inch lengths
1/4 cup chopped prunes
1 bay leaf
1 cinnamon stick

1. In a large bowl, combine the garlic, salt, pimentón, black pepper and allspice. Add the beef to the bowl and rub the garlic mixture all over the meat, then top with the sprigs of thyme. Cover and let rest in the refrigerator for at least 2 hours, or up to 24 hours.

2. Using the sauté function, heat 1 tablespoon of the oil in the pressure cooker pot. Pull the thyme sprigs off the beef and reserve. Working in batches, add the beef to the pot and sear until browned all over, about 2 minutes per side, taking care to brown all sides of the meat, and adding more oil as needed. Transfer the beef to a plate as it's done browning.

3. If the pot looks dry, add a bit more oil. Add the onion and sauté, scraping up the browned bits at the bottom of the pot, until the onions are golden at the edges, about 5 minutes.

4. Add the tomato paste and sauté until it darkens, 1 to 2 minutes. Return the beef to the pot and add the wine, carrots, prunes, bay leaf, cinnamon stick, and reserved thyme sprigs.

5. Lock the lid into place and cook on high pressure for 60 minutes. Let the pressure release naturally for 20 minutes, then manually release the remaining pressure.

6. Transfer the beef to a plate or a carving board, preferably with a juice groove to catch the liquid, and tent with foil to keep warm. Using the sauté function, simmer the remaining sauce in the pressure cooker until it thickens to taste, about 20 minutes. Use a fat-separator to skim the fat, or let the sauce settle and spoon the fat off the top. Remove the bay leaf, cinnamon stick, and thyme sprigs. Add any juices from the cutting board to the sauce.

7. Slice the beef and serve with the sauce alongside.

Mac & Cheese:

4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups sliced mushrooms
1 teaspoon chopped thyme leaves
Kosher salt and freshly ground black pepper
2 cups whole milk, plus more as needed
1/4  cup heavy cream or whole milk
6 ounces cream cheese, room temperature
2 cloves garlic, peeled (optional)
1/8 teaspoon cayenne pepper
1 pinch freshly grated nutmeg
8 ounces macaroni
1½ cups (6 ounces) shredded Gruyère cheese
1/2 cup (2 ounces) shredded fontina cheese
1/4 cup grated Parmesan cheese
Chopped chives, for garnish

1. Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker pot. Stir in the mushrooms and thyme and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a small bowl, sprinkle with a pinch each of salt and pepper, and set aside. Let the pressure cooker pot cool to room temperature (this is quicker if you remove the pot from the cooker).

2. In a blender, blend the milk, heavy cream, cream cheese, 1 tablespoon of the butter, the garlic (if using), 3/4 teaspoon salt, 1/4 teaspoon black pepper, the cayenne and nutmeg until smooth.

3. Brush the remaining 1 tablespoon softened butter over the bottom and a bit up the sides of the cooled pressure cooker pot. Add the cream cheese mixture and macaroni to the pot and stir to combine.

4. Lock the lid into place and cook on high pressure for 6 minutes. Manually release the pressure.

5. Stir the macaroni, adding more milk if it looks too dry. Taste a piece of pasta; if it's too al dente, stir in the mushrooms, Gruyère, fontina and Parmesan, then cover the pot with the lid (but don't lock it on), and let sit for 5 to 10 minutes; the noodles will cook a little more in the residual heat of the pot. Otherwise, add the mushrooms and cheeses and stir until the cheeses melt, then taste and add more salt if necessary. Top with the chives and serve immediately.


Qdoba Steak Marinade



1 lb flank steak
juice of 2 limes
juice of 1 medium orange
½ cup cilantro (chopped)
½ teaspoon chili powder
2 teaspoons cumin
5 garlic cloves
2 teaspoons oregano
2 chipotle peppers in adobo sauce
1 teaspoon ground black pepper

Add all of the ingredients except for the steak in a food processor or blender.
Blend well. If you do not have a blender, mince all of the ingredients and combine them in a bowl.
Place the steak into a sealable plastic bag and pour the marinade over the steak.
Seal the bag and refrigerate for several hours to allow the steak to marinate.
Remove the steak from the marinade.
Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat.
Place the steak onto the grill and cook until it has reached your desired doneness, medium-rare the best.
Remove the steak from the grill and let it rest for a few minutes.
Slice the steak against the grain into thin strips.


Just a quick Hello !

I like this Web. Especially the secret recipes! I'm looking forward to more. Gloria Pitzer was a distant neighbor from St. Clair, MI. I have all of her books with 100's of "Secret Recipes" from 20 years ago. Gloria was the original Secret Chef. She appeared on MANY local and National TV and Radio shows, i.e.: Phil Donahue regular, etc.


Bourbon-Glazed Beef Tenderloin



For the Marinade:

¼ cup of Worcestershire sauce
2 tablespoons molasses
2 tablespoons Dijon mustard
1 center-cut 3 lb. beef tenderloin

For the Rub:

1 tablespoon granulated garlic
2 teaspoons salt
1 teaspoon black pepper

For the Glaze:

¼ cup bourbon
¼ cup Dijon mustard
¼ cup packed light brown sugar
Olive oil

Prepare the marinade: In a small bowl, whisk together Worcestershire sauce, molasses, and 2 tablespoons Dijon mustard.
Trim the tenderloin of any excess fat or silver skin.
Place the tenderloin in a large zip-top plastic bag and pour marinade over top.
Squeeze air out of the bag and seal to close.
Gently toss to coat the beef in the marinade.
Set the bag on a plate and refrigerate for 8 to 24 hours.
Prepare the Rub:
In a small bowl, stir together garlic powder, salt, and pepper. Set aside.
Prepare the Glaze:
In a small bowl, whisk together bourbon, ¼ cup Dijon mustard, and brown sugar until sugar dissolves.
After 8 to 24 hours in the refrigerator, remove the tenderloin from the bag and discard the marinade.
Wipe excess marinade off of the tenderloin by patting it with paper towels.
Press the garlic rub into the tenderloin on all sides and allow to stand at room temperature for 20-30 minutes before grilling.
Lightly brush or spray the tenderloin with olive oil.
On the Grill:
Sear tenderloin over medium direct heat until well marked (about 20 minutes), turning ¼ every 5 minutes.
Continue grilling over medium indirect heat until internal temperature reaches 135 degrees F for medium rare (10-20 minutes).
During the final 10 minutes of grilling time, turn and baste with the glaze.
Remove the tenderloin from the grill and allow to rest for 5-10 minutes .
Cut beef into 1-inch slices and serve warm.
Alternatively, you can prepare the beef tenderloin in the oven:
Prepare tenderloin according to instructions above (through Step 7).
After rubbing the tenderloin with seasoning, allow to sit at room temperature while you preheat the oven to 475 degrees F.
Place tenderloin on a roasting rack and insert a meat thermometer.
Roast in the oven until the beef registers and internal temperature of 135 degrees F for medium rare (about 20-30 minutes).
Baste with glaze during the final 10 minutes of baking time.
Allow meat to rest for 5-10 minutes before slicing and serving.

Notes
If you have a larger tenderloin which weighs between 7 and 8 lbs the same instructions apply; however, double all of the ingredients for the marinade, rub, and glaze. It also takes closer to 1 hour to cook on the grill.


Old fashioned Tomato Pie



PIECRUST
1 1/4 cups all-purpose flour
1/4 cup cold vegetable shortening, cut into pieces
4 tablespoons cold unsalted butter, cut into pieces
1/2 teaspoon fine sea salt
3 to 4 Tbsp. ice-cold water
FILLING
2 1/4 pounds assorted heirloom tomatoes, thinly sliced
1 1/4 teaspoons kosher salt, divided
1 sweet onion, chopped
1 1/4 teaspoons freshly ground pepper, divided
1 tablespoon canola oil
2 tablespoons assorted chopped fresh herbs (such as chives, parsley, and basil)
1/2 cup freshly grated Gruyère cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup mayonnaise

Piecrust:
Process first 4 ingredients in a food processor until mixture resembles coarse meal.
With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time,
and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary.
Shape dough into a disk, and wrap in plastic wrap.
Chill 30 minutes.
Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour.
Roll dough to 1/8-inch thickness.
Preheat oven to 425°.
Press dough into a 9-inch pie plate.
Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate.
Chill 30 minutes or until firm.
Line piecrust with aluminum foil; fill with pie weights or dried beans.
(This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.
Bake at 425° for 20 minutes. Remove weights and foil.
Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes).
Reduce oven temperature to 350°.
Filling:
Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
Pat tomatoes dry with a paper towel.
Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total).
Stir together cheeses and mayonnaise; spread over pie.
Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning.
Serve hot, warm, or at room temperature.


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Greetings friends,I'll tell you a bit about myself then seek some advice from you guys. If you think you can, and are willing to aid me with some sound advice, then please chime in.I am 40 yrs old now and very out of shape, to the point that my legs actua..

Applebee's French Onion Soup



2 tablespoons butter
2 tablespoons vegetable oil
10 cups sliced white onions 6 to 7 large onions
1 teaspoon salt
1 1/2 teaspoons garlic chopped
10 cups low-sodium beef broth
1 tablespoon beef base
1 teaspoon ground black pepper
8 slices firm bread
8 teaspoons grated Parmesan cheese
8 tablespoons or slices of Provolone cheese

In a large stockpot over medium heat, first heat the butter and oil,
then add the sliced onions and salt; saute the onions until they are browned.
This will take up to 30 minutes; you want the onions to have the color of caramels.
Stir frequently to prevent burning.
When the Onions are almost fully caramelized, add the chopped garlic.

Cook the onion and garlic together until the garlic has become fragrant, about 2 minutes.
Add beef broth, beef base, and black pepper. Taste and add more salt if needed.
Simmer for 30 to 45 minutes over low heat.

To serve soup, preheat the oven to broil.
Ladle soup into 8 individual ovenproof bowls, place a slice of bread on top of each,
add top each slice with 1 teaspoon Parmesan cheese, and provolone cheese.
Place under the broiler and cook until the cheese just begins to brown.


Mary Mac's Tea Room Tomato Pie



2 tablespoons olive oil
2 medium sweet onions (thinly sliced)
salt and freshly ground black pepper
1 box of Ritz crackers
2 28 ounce cans diced tomatoes (undrained)
1 cup mayonnaise
1 1/2 cups grated extra sharp Cheddar cheese
1 cup grated Parmesan cheese
3 tablespoons chopped fresh basil
Butter for greasing

Preheat the oven to 350°F.
Grease a 13 by 9-inch baking dish with olive oil or butter.
Heat the 2 tablespoons olive oil in a large skillet over medium heat;
add the onions and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes.
Add the salt and pepper to taste, remove from the heat, and set aside.
Crush 2 sleeves of Ritz crackers by hand or in a food processor.
Reserve 1/2 cup of the cracker crumbs for the topping.
Place half of the remaining cracker crumbs in the bottom of the baking dish and pour 1 can of the diced tomatoes,
with juice, over the cracker crumbs.
Layer half of the the sautéed onions on top of the tomatoes,
and repeat the layering process using the rest of the tomatoes and onions.
Sprinkle the remaining half of the cracker crumbs over the tomato mixture.
In a bowl, combine the mayonnaise, Cheddar cheese, Parmesan cheese, and basil.
Spread the mixture over the layers and sprinkle the reserved 1/2 cup cracker crumbs on top.
Bake for 30 to 40 minutes, until the top is golden brown.