@ -36,7 +37,3 @@ Feel free to vary these amounts, it's not like this is anything strict.
9. A minute or two before the macaroni are done, add the shredded cheese into the pot. It should appear a bit too runny in the pot. While cooling it will increase in viscosity quite a bit. If the final texture is not creamy enough, it is most likely due to using the wrong cheese.
10. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here.
11. Serve with apple sauce. Should be eaten together, not as a dessert.
Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greatest pasta dishes of all time. It's quick, easy, and uses a lot of basic pantry ingredients which makes this a convenient weeknight meal.
@ -26,7 +27,3 @@ Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greate
5. When the pasta has finished cooking, drain it, and reserve at least around a cup of the cooking water.
6. Now add the drained pasta with some of the cooking water to the skillet and toss vigorously. The starch in the pasta water will help the sauce emulsify and get it to the right consistency.
7. At the very last second add the parsley, to preserve its freshness. Adjust the seasoning to taste if necessary.
Aljotta ("jo" as in "Yo!") is a light fish soup with roots in french bouillabaisse and similarly refers to the method of serving the fish that are cooked in it. The most appropriate fish to use for both the stock and the accompanying meal are 'clean' white fish that don't turn the broth cloudy, ideally stargazers, monkfish, red gurnard, and moray eels but also hake, mullets, cod and haddock. There are a some variants; restaurant versions could very well include lemon juice and shellfish which I don't associate with aljotta. Rice eventually became a staple with it and how much you put in is up to you. I recommend just a little. In fact, there are no ingredient amounts; the picture should give you an idea of the density you're going for. **Fresh herbs are a must**.
@ -31,7 +32,3 @@ Aljotta ("jo" as in "Yo!") is a light fish soup with roots in french bouillabais
6. Take the fish out to be served separately. They are traditionally served topped with olive oil and a squeeze of lemon with steamed vegetables.
7. If you are using lemon juice or rice, add them to each serving according to your preference.
8. Leave some for tomorrow. It always tastes better the next day.
1. In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste.
2. If necessary, add more water while it’s boiling.
2. If necessary, add more water while it’s boiling.
3. Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot.
4. Let the potatoes cook on medium to high heat for about 30-35 minutes.
5. Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and stir it well.
> A poor friar who was on a pilgrimage stopped in the village of Almeirim and knocked on the door of a house. He was too proud to beg for a bite to eat, so instead, he requested a large pot in which he could make “a delicious and filling…….stone soup”. With arched eyebrows and curious glances, the family invited him into their home and set up a large pot over flickering flames and filled with water. Slowly walking up to the ironclad cauldron, the friar reached into his deep pocket to produce a smooth and well-cleaned stone that he promptly dropped into the boiling water. A little while later he tasted the soup and said that it needed a touch of seasoning. So the wife brought him some salt to add, to which he suggested that maybe a little bit of chouriço (sausage), or pork belly, would be better. Graciously, she obliged and dropped several thick slices into the pot. Then, the friar asked if she might not have a little something to enrich the soup, such as potatoes or beans from a previous meal. With a broad smile, she agreed, and added a healthy portion into the bubbling water. This banter continued back and forth between the family and the friar before he finally announced that he had indeed made a very delicious and filling soup. When the soup was done, the friar fished the stone out of the pot, washed and dried it off, and plopped it back in his pocket for the next time.
> - According to the people of Almeirim
## Contribution
- Artur Mancha -- [Pleroma](https://pleroma.pt/@lisbonjoker)
Greek Pasta Recipe with sauce made out of feta, stock, cream cheese and other ingredients.
@ -43,8 +44,3 @@ Make sure to prepare & chop most ingredients before you start.
7. Wait 2-3 more minutes and then you can test the sauce if you want. If you feel there is some missing, add more mixed spice or herbs such as parsley to it.
8. Turn down the main mix again slightly and add the 1/3 Mug of Whole milk to the mix.
9. Strain and serve your pasta and cover with the sauce. Enjoy!
4. Pour the butter into the bananas, then add the flour, then the cooking powder, the chocolate, the whipped eggs and sugar, and the optional vanilla sugar; stirring it all the time.
5. Pour the mass into your muffin dish.
6. Heat up the oven to 160 °C / 320 °F and bake the muffins for around 20-30 minutes at 170 °C / 340 °F.
5. Make smaller or bigger pancakes, up to you. Wait until tiny air bubbles form on top (2 to 5 minutes), turn and continue frying until the bottom is browned. Repeat.
Either eat the pancakes as they get ready or put a plate in a preheated oven (low degree) to keep the ready pancakes warm.
Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub.
@ -38,7 +39,3 @@ Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub
* You can skip this step and go straight the oven if you want to cut corners
1. Transfer to the oven, and cook until the inside registers 60°C/140F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch)
1. Serve with pasta or on a meatball sub
## Contribution
- John Hubberts - [github](https://github.com/jhubberts)
This is a recipe for a typical Irish stew. This is traditionally made with lamb since it's cheaper however, beef tastes a lot better and is more readily available in North America I've been told. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 2 or 3 days. Besides browning the meat this is really just throwing stuff into a pot in a certain order. This is the kind of dish that tastes better the next day so it's ideal for making on a Sunday and eating for the next 2 or 3 days.
@ -10,7 +11,7 @@ Serve with mashed potatoes.
## Ingredients
- Lamb shoulder or beef chuck
- Lamb shoulder or beef chuck
- Onion, celery, carrot and garlic
- Thyme, rosemary and some bay leaves.
- Beef or [chicken stock](https://based.cooking/chicken-stock-bone-broth.html)
@ -24,7 +25,3 @@ Serve with mashed potatoes.
4. (Optional) If you have a Guinness or some other stout add the meat back in an deglaze with about a third of the can. This will add some extra flavour. Wait until the alcohol has completely evaporated until you stir or continue.
5. Add back in the meat and add in the stock and herbs. Lower the heat and allow to simmer for about 2 - 2.5 hours.
6. After 2 hours the stew will be a bit thicker but probably still watery. The easiest thing to do is add some cut up potatoes for the last half hour. The starch will help thicken the stew considerably. Otherwise you can mix a teaspoon of flour with water in a cup and slowly add this to the stew while whisking.
title: "Beef Tips in Gravy on Sour Cream Mashed Potatoes"
date: 2021-03-11
tags: ['american', 'beef', 'potato']
author: batu-cam
---
Tender chunks of meat in a rich brown gravy poured over sour cream mashed potatoes, made in a pressure cooker. This recipe is a modification of the [Texas Cafe Classics Sirloin Tips Recipe](https://youtu.be/91gAm1hBaT4) by Mark Rippetoe.
@ -46,8 +47,3 @@ Tender chunks of meat in a rich brown gravy poured over sour cream mashed potato
6. Add a very small amount of milk and stir (be conservative here, the sour cream will provide most of the softness of the mash)
7. Begin adding sour cream and thoroughly mixing until the mash reaches your desired consistency
8. Plate under your beef tips in gravy
## Contributors
- **Batu Cam** -- Transcribed recipe from Mark Rippetoe's video with moderate to significant modifications based on experience -- Monero (XMR) to help me save for an unazoomer cabin: `85eZ4uVd4gkiCsQEeDnsQG9pUbDzdi1r1VSJ9hK5Sx7hKsFZjvmqtWV7gU1ysWUR32jhWutBRGUUq8VAJNUfin9wBCCuTdg`
- **Mark Rippetoe** -- Original recipe author, creator of starting strength, and pink nationalist -- [Website](https://startingstrength.com)
A delicious syrup that can be eaten on bread and used in a multitude of recipes.
@ -33,7 +34,3 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes.
10. After two to two and a half hours, your syrup should be nearly done.
11. At this point, it's up to you on how thick you want your syrup to be. A good way to test the viscosity is to drop a little bit on a cold plate or on your countertop to see how it is at room temperature.
12. When you are happy with the viscosity, pour the syrup into your sterilized jars and immediately seal them.
## Contribution
- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80`
1. In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.
12. Heat a dry pan over medium-high heat and cook the bolos do caco on both sides until a thin and slightly hard crust is formed. Turn them over very regularly.
13. Then take each bolo do caco with tongs and turn them around on the hot pan to bake the sides.
14. Serve warm or lukewarm with salted butter and parsley.
## Contribution
- João Freitas - [website](https://joaoofreitas.tech), [github](https://github.com/joaoofreitas)
@ -46,8 +47,3 @@ stir it through until it has completely evaporated. (If you are using it you can
10. let it simmer for as long as you can wait, preferably at least 4 hours, if it starts getting a bit too dry you can add a bit more water to make sure the sauce doesn't burn.
11. Once it's done simmering for as long as you can muster and its nice and thick, the liquid should not come above your meat and should be pretty concentrated
12. You can add your glass of milk, let it simmer for 10 more minutes and serve.
## Contribution
- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80`
This is a recipe for a basic loaf of bread. The dough itself can be used however. I've made buns, rolls, and whole bread loafs using this same exact dough every time without a problem. Eat within 3 days as it will probably be going stale around then (as bread without preservatives and other junk should).
@ -35,7 +36,3 @@ This is a recipe for a basic loaf of bread. The dough itself can be used however
* For whole wheat version use 2 cups of whole wheat bread and 1 and 3/4 cup unbleached all purpose flour.
* Add sunflower seeds and/or rolled oats for extra flavor/grains.
* For buns or rolls divide dough into smaller pieces before second rest. Shape them and then let the dough rest. Recommended lowering oven temperature to 350 F and not using water as those will result in a hard crust and potentially dry interior.
The basic parts of a full English in a wrap. Inspired by McDonald's breakfast wraps.
@ -26,7 +27,3 @@ The basic parts of a full English in a wrap. Inspired by McDonald's breakfast wr
3. Next, possibly while the bacon is frying, crack an egg into a bowl, add a dash of milk and whisk it
4. Then, put the egg mixture into the microwave for a minute, take it out and whisk it again, do this twice again or until the scrambled egg is ready.
5. Add the sausage, bacon and scrambled egg to a wrap (I recommend two sausage halves, a bacon rasher and half the bowl of scrambled egg per wrap). Add ketchup if desired.
@ -22,9 +22,3 @@ A very traditional Brazilian dessert that is present in every Brazilian birthday
## Closing remarks
Depending on how much brigadeiro you want to make, you'll have to add more or less of each ingredient, so be creative! Be careful with the chocolate powder, you definitely do not want to add too much of it!
@ -38,7 +39,3 @@ Butter chicken Masala is one of India's most popular chicken recipes, a mild cur
5. Add tomato puree, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color.
6. Add the marinated chicken, butter, fresh cream, the crushed fenugreek leaves, and sliced green chilies. Cook for an additional 5 to 10 min until the chicken is cooked.
7. Adjust salt, garnish with the coriander leaves. Serve over rice or naan.
@ -25,10 +26,3 @@ Cacio e Pepe (meaning cheese and pepper) is not only based but also incredibly s
6. Prepare the Pecorino by putting half of it a bowl with a spoon of the pasta water you saved; continue mixing the cheese with the water until a cream is formed.
7. When the pasta is almost cooked, add the cream and mix (you can add more water if the pasta is too dry).
8. Serve on a plate with the Pecorino left before on top.
## Contributors
- Some guy called [siedes](https://github.com/siedes)
- Batu Cam -- Added picture -- XMR: `85eZ4uVd4gkiCsQEeDnsQG9pUbDzdi1r1VSJ9hK5Sx7hKsFZjvmqtWV7gU1ysWUR32jhWutBRGUUq8VAJNUfin9wBCCuTdg`
- [S0NN1](https://github.com/S0NN1) -- fixed the recipe based on the original italian one -- [website](https://nicolosonnino.it)
4. While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely liquid. Remember to watch the time.
5. When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may consider the timing: if the pasta is too hot you will cook the eggs, and some people don't like it this way, so just wait for a minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in the pan as you want. Keep moving and stirring.
6. Plate and optionally garnish with the preferred grated cheese and black pepper. Voila.
Potatoes baked in a dish smothered with cheese, what's not to love?
@ -42,8 +43,3 @@ Potatoes baked in a dish smothered with cheese, what's not to love?
4. Repeat steps 1-3 of assembly until there are no more potatoes/sauce
5. Add the remaining 1/4 cheese to the top
6. Put in oven for 45 min. If it starts to brown too much cover with tinfoil
## Contribution
- Originally published at [https://www.taste.com.au/recipes/cheesy-potato-bake/9749dafb-5288-4066-aa45-d9c99025b975](https://www.taste.com.au/recipes/cheesy-potato-bake/9749dafb-5288-4066-aa45-d9c99025b975)
- Kyle Johnson and Sabina Mortensen -- [website](https://www.kylecjohnson.site/)
1. Preheat oven to 400°F (200°C). In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
2. Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.
3. Brown both sides until skin is golden brown and chicken is cooked, about 12-15 minutes. Remove chicken to a platter and cover loosely with aluminum foil to keep warm.
4. Pour out half of oil from pan, and use other half to brown shallots over medium-high heat. Slowly add vinegar and boil until reduced to almost a syrup. Add crème fraîche/cream and cook until blended and brown, about 5 minutes. Return chicken to pan to coat and heat.
5. Return chicken to platter. Add garnish if available, and serve.
@ -30,7 +31,3 @@ Easy to throw together and transport for the working fellow. High in protein!
3. [Cook the pasta](/pasta) for a few minutes less than usual (about 7-8 minutes).
4. Add chicken and pasta into a casserole dish. Mix together. Add diced tomato and shredded mozzarella cheese and keep mixing. Top with parmesan cheese and bread crumbs for an even coat. Add about a spoonful of butter evenly on the top.
5. Cook in the oven for 22-25 minutes, until the top looks golden.
Chicken stock, or "bone broth" is not a final dish in itself, but is used in many soups and other dishes to add great taste to something otherwise very simple.
@ -31,7 +32,3 @@ While it is easy to make, it sells for very expensive in the store, so it's a go
You may also eat the remaining chicken, possibly for lunchmeat, but since it has imparted its flavor to the stock, it will be slightly more bland so some seasoning might be advised.
You may eat or compost the remaining vegetables.
## Contribution
- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate)
This dish is a very simple and tasty curry that can be made with minimal ingredients, but pairs amazingly with anything else one may want in a curry (i.e. ginger, lemongrass).
@ -26,7 +27,3 @@ Note: You may also need a blender / food processor.
4. As the chicken cooks through, dump all of your tomatoes and extra ingredients into a food processor and turn it all into a thin tomato paste. Add the paste to the curry directly. If you do not wish to use a food processor you can skin the tomatoes and add them to the curry anyway.
5. Add all of your wanted spinach, and don't be shy about doing so. At first it may seem like you are adding too much but it quickly shrivels up in the curry and you'll need to add more.
6. Make sure the chicken is cooked all the way through and serve.
## Contribution
- Luke Goule - [GitHub](https://github.com/LukeGoule), [XMR Donation QR](https://ergine.cc/xmr.png)
5. Use an ice cream scooper or spoon to make uniform balls of cookie dough to the size you like and evenly space them out on a parchment paper lined baking sheet (you may need more than one sheet depending on the size of the cookies)
6. Bake in the oven one baking sheet at a time for around 8-10 minutes, taking them out when they start to brown
7. Cool for a few minutes then put them on a cooling rack
@ -27,7 +28,3 @@ Classic French sauce, base for a lot of dishes
5. At this point you can add the rest of your milk, if you skip the previous step you will end up with lumps of roux that are hard to get out.
6. Lower your heat to low and keep stiring don't forget to get in the corners of the pot because your sauce will burn easily.
7. Once your sauce has the desired thickness give it a taste and add your salt and pepper until it is to your liking. A pinch of nutmeg, preferably freshly grated, will also go a long way.
This is a coleslaw recipe that I got from a chili restaurant in my neighborhood that closed down a few years ago. This recipe makes more dressing than needed for the coleslaw, so you can save it or use it as a vegetable dip.
@ -22,7 +23,7 @@ This is a coleslaw recipe that I got from a chili restaurant in my neighborhood
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp celery seeds
- 1/2 tsp onion powder
- 1/2 tsp onion powder
- 1/4 tsp granulated garlic
- 1/4 tsp mustard powder
- One large head of green cabbage
@ -37,7 +38,3 @@ This is a coleslaw recipe that I got from a chili restaurant in my neighborhood
5. Combine the shredded cabbage and carrot in a separate bowl
6. Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing until it tastes good
7. Refrigerate for at least an hour before serving
title: "Collard Greens with Smoked Duck and Parsnips"
date: 2021-03-29
tags: ['vegetables', 'side', 'duck']
author: "Jayson"
---
This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen. It can be served as a side dish, but we eat it an an entree. If you intend it as a side dish, then this serves 4. The smoked duck adds a bit of saltiness, so it's better to season to taste after cooking. Serve with good quality, crusty bread.
@ -12,7 +13,7 @@ This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen.
## Ingredients
- 1/2 smoked duck breast (skin on) chopped
- 1/2 smoked duck breast (skin on) chopped
- 1 large onion sliced
- 1 small parsnip julienned
- 1 large bunch collard greens chopped into ribbons
@ -25,8 +26,4 @@ This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen.
## Directions
1. In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite.
## Contribution
- Jayson
2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite.
@ -32,7 +32,3 @@ This is a recipe for making Jordan's Country Crisp-like cereals.
7. Bake the mixture in the 120°C oven until it becomes hard (in approximately 2 hours)
8. Break the hardened mixture to obtain cereals.
9. Add if you want some broken chocolate (or chocolate chips) in the cereals, or anything you want.
## Contribution
Recipe translated from french and tested by [Pr.Walter Bulbazor](https://prwalterbulbazor.868center.tech), from [this blog article](https://vegebon.wordpress.com/2010/07/27/country-crisp-au-chocolat-la-recette-maison/)
@ -20,7 +21,3 @@ Croutons are an essential addition to many salads. They are delicious and easy
2. In a large bowl combine olive oil, spices, and bread squares and gently mix to thoroughly season bread. Spices can be anything but I recommend oregano, paprika, black pepper, garlic powder or freshly minced garlic, and a small pinch of cayenne.
3. Spread seasoned bread squares large face down onto a baking sheet evenly and put in oven for 6-8 minutes. Once the bread has crisped flip each square and put back in oven for another 6-8 minutes or until crispy throughout.
4. Once fully baked, let rest until cool. These can be eaten immediately or saved in a sandwich bag for later.
This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock.
@ -23,7 +24,3 @@ These are the basic proportions -- multiply as needed. I typically multiply by s
3. Deglaze with the broth
4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume
5. Freeze in ice cub trays
## Contribution
Dan - ETH `0xC86468549c180A296384aAC2F76c8F581691Bc1b`
@ -30,7 +31,3 @@ Egg rolls, but, you know, in a bowl.
3. Add the onion and cook until translucent and the meat is nicely browned. Add in the garlic and ginger mixture and cook for approximately 1 minute or until fragrant ensuring not to burn the garlic.
4. Add in the coleslaw mix and season with more soy sauce. Cook until the cabbage is just softened. Add 1/4 cup of hoisin sauce and stir to combine. Check seasoning and add salt to taste. Serve in a bowl with sweet chili sauce and green onions.
## Contribution
the-birchmen - BAT [GitHub](https://github.com/the-birchmen/)
Erwtensoep, also called snert, is the Dutch version of pea soup.
Erwtensoep, also called snert, is the Dutch version of pea soup.
Slices of rookworst (smoked sausage) are added before serving. The soup, which is traditionally eaten during the winter, is emblematic of Dutch cuisine.
It is customarily served with Frisian rye bread (roggebrood) and bacon, cheese or butter.
Pancakes are sometimes served with pea soup; this dish is called snert met struif, struif referring to the pancakes.
@ -32,7 +33,7 @@ Pancakes are sometimes served with pea soup; this dish is called snert met strui
## Directions
1. In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil.
2. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
2. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
3. Remove the pork chop, debone, and thinly slice the meat. Set aside.
4. Add the celery, carrots, potato, onion, leek, and celeriac to the soup.
5. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes
@ -42,8 +43,3 @@ Pancakes are sometimes served with pea soup; this dish is called snert met strui
9. Season to taste with salt and pepper.
10. Add the meat back to the soup, setting some slices of sausage aside.
11. Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf. Enjoy!
## Contribution
- Thomas - [@Thomas05t](https://github.com/Thomas05t)
Francesinha is a traditional dish from the city of Porto. The francesinha in its special sandwich variation consists of linguiça, ham, cold meat and beef steak, covered with melted cheese.
@ -45,7 +46,3 @@ Francesinha is a traditional dish from the city of Porto. The francesinha in its
4. Take 4 slices of bread for each Francesinha. Cut the center of two slices to make room for the filling. The other two will be the bottom and top of the francesinhas.
5. Fill the bread with the sausages, the beef and the ham roughly chopped. Cover the francesinhas with the cheese and melt in the oven for 5 minutes.
6. Cover with the sauce and serve with french fries.
## Contribution
- Artur Mancha -- [Pleroma](https://pleroma.pt/@lisbonjoker)
3. Return the strained onions to med-high heat, uncovered, stirring and deglazing with chicken broth frequently but not so frequent that they turn to mush. When the entire can of chicken broth has been added for deglazing, add 3 finely chopped garlic cloves, 1/4 cup brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce. Wait until the pot dries and a fond is formed in between adding each liquid ingredient slowly. Keep slowly deglazing with the wooden spoon and caramelizing those onions.
4. After onions are thoroughly caramelized and there are no more liquid ingredients to add, pour in 64oz beef broth and 2-3 Bay leaves. Cover on medium heat until it simmers. It is now ready to serve!
5. Put sliced (and onion-juice brushed) bread in 400F oven until toasted, then under the broiler covered in cheese until melted. Soup can be served poured over the bread slices or the bread floating on top.
@ -30,9 +31,3 @@ A spice mixture for most Indian dishes
7. Sieve the powder and add the larger pieces into the mixer once again and mix it again until everything turns into a fine powder. This step might need to be repeated a few times.
8. The resulting mixture is garam masala. Store it in airtight glass jars.
9. You can store this mixture for about 2/3 months in a cool dry place.
A recipe for Glühwein/mulled wine a beverage you can find at almost every European christmas market. This recipe is my favorite one - optimized for flavor rather than alcohol content (it still kicks in).
@ -29,7 +30,3 @@ for 1 liter of Glühwein
2. throw everything in a pot
3. warm up (don't boil)
4. enjoy
## Contributors
- Bernhard Egger -- [website](https://eggerbernhard.ch), [twitter](https://twitter.com/VisionBernie)
Luke Smith
2 years ago