More is Better

 From  Serious Eats Alton Brown -with all this cold weather I saw this recipe and thought we are retired we have time to do a recipe that takes almost 3 hours!! Thank goodness for my mandolin all those onions- I would have been crying a river!! We used red onion, shallots, yellow onion and sweet onion- pretty much equal portions of each. This was absolutely amazing -so good I woke up thinking of it! Above is the first layer before the main soup is added. Prep 20 mins  Cook 2 hrs  Active 90 mins  Total 2 hrs 20 mins  Serves 4 servings  Ingredients  ● 6 tablespoons (90g) unsalted butter, plus more for bread  ● 3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick (see note)  ● Kosher salt and freshly ground black pepper to taste, divided  ● 1/2 cup (120 ml) dry sherry (such as Amontillado)  ● 2 quarts (1.8L) homemade beef stock or homemade or store-bought low-sodium chicken stock  ● 2 sprigs thyme  ● 1 bay leaf...

 Af ter eating this at local Greek Restaurant OPA! I knew I needed to make this at home. This recipe come from Dimitrasdishes.com   I halved this recipe and we still had leftovers! Also I added a handful of ditalini too. Kevin topped his with grated parmesan and fresh parsley- it added even more flavor. 1/4-1/3 cup olive oil 3 carrots, diced 2-3 celery stalks, diced 1 onion, finely chopped 5-6 garlic cloves, chopped 1 (28-ounce) can crushed tomatoes (I used petite diced tomatoes- thats what I had on hand) 1/4-1/2 teaspoon granulated sugar 2 (15-ounce) cans of cooked white beans: navy, Great northern, or cannellini salt and black pepper to taste 1/4 teaspoon crushed red pepper flakes or to taste 1 teaspoon dried oregano 6-8 cups vegetable broth or water 1/4 cup finely chopped fresh parsley Serve with: toasted bread, olives, and feta cheese Place the chopped onion, celery, carrots, and garlic in a pot and add the olive oil. Season with a pinch of salt and cook over medium h...

 From NYT I was looking for a decadent dinner for Valentines and this was it!! Yummy - I had 2 frozen Lobster tails that we used. We also halved this recipe and I did use the full carton of stock = 4 Cups. ¼ cup butter ¼ cup extra-virgin olive oil 2 medium onions, finely chopped Salt 2 cups arborio, carnaroli or other short-grained white rice Meat from 1 cooked lobster, chopped 2 tablespoons minced chives ½ cup grated Parmesan Freshly ground black pepper About 6 cups lobster stock (we used Wegmans Seafood Stock) Step 1 In a medium pot, heat the stock and keep warm. Step 2 In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. ...

 Another great cocktail recipe from Mantitlement.  The  Godfather Cocktail  is a classic bourbon drink that can be enjoyed neat or over ice. Garnish with a big piece of lemon peel for a hint of lemon essence. 1 ounce Amaretto   2 ounces  whiskey or bourbon Large lemon peel for garnish Add the Amaretto and bourbon (or whiskey) to a low ball glass with ice. Stir and add lemon peel for garnish.

 Fro m  Mantitle ment -this was lovely- liked the amaretto in it very much. 2 ounces  Amaretto  3/4 ounce  orange liqueur like Cointreau, Grand Marnier or Triple Sec 3/4 ounce  fresh lemon juice Orange slices for garnish Add the Amaretto, orange liqueur and lemon juice to a cocktail shaker with ice. Shake well and strain into a coupe glass and garnish with fresh orange slices.

 Fro m Joy Bauer -This soup is cozy, creamy and utterly satisfying—the perfect balance of nourishment and comfort! At only 100 calories per cup -enjoy! 4   large leeks ,  white and light green parts, sliced into ½-inch rings, washed well and drained ▢ 2   large Russet potatoes ,  peeled and diced ▢ 2   tablespoons   olive oil ▢ 6   cups   vegetable or chicken broth ,  reduced-sodium ▢ ½   teaspoon   dry thyme ▢ 1   teaspoon   Kosher salt ▢ A few slices of turkey bacon ,  cooked and diced (optional) Heat oil in a soup pot over medium-high heat. Add leeks, season with salt, and stir to coat. Sauté until wilted, about 5 minutes. Add potato, broth and thyme. Boil and then reduce heat and allow soup to simmer until potatoes are soft and tender, about 20 minutes. Then, place in a blender and purée till smooth or use an immersion blender right in the pot. If the soup seems too thick, simply add ½-1 cup broth while purée...

 From the TODAY show -this was really good and perfect to warm you up on a cold winter night! We actually halved the recipe and still ahd leftovers! 1 pound pastina  olive oil  1 pound ground mild Italian sausage ( we did half sweet, half hot) 4 garlic cloves, minced  2 teaspoons crushed red pepper flakes  1/2 cup vodka  1 (28-ounce) can diced tomatoes  kosher salt, to taste  1 cup heavy cream   1 cup freshly grated Parmigiano-Reggiano, plus more for garnish  8 ounces spinach  torn basil, for garnish 1. Cook the pasta in generously salted water according to the package instructions.  2. Heat a large, heavy-bottomed pan over medium high heat. Add enough oil to coat the bottom of the pan and add sausage, breaking it up. Cook until the sausage is golden brown and crispy, about 10 minutes. Remove the sausage from the pan.  3. Add garlic and red pepper flakesto the oil remaining in the pan. Cook until fragrant, about 1 min...

 This recipe from ALLRECIPES was supposed to be a side dish but became a quick and easy appetizer! This was so good I just bought another bag of baby carrots! 1   pound   baby carrots 1/2   cup   water 1   tablespoon   olive oil 1/2   cup   grated Parmesan cheese 1/2  (1  ounce) packet  ranch seasoning 1   tablespoon  finely  chopped parsley ranch dressing for dipping (optional) Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment.  Place carrots in a microwave-safe bowl. Add water; cover with plastic wrap. Microwave on High until fork tender, 8 to 10 minutes. Drain well.  Toss carrots with oil on the prepared baking sheet. Use a heavy bottomed glass or jar to smash the carrots, taking care not to break them fully apart. Top each carrot evenly with Parmesan cheese and ranch seasoning.   Bake in the preheated oven until crispy and golden brown around the ...