This is a super flavorful Brown Gravy recipe that starts by caramelizing onions and garlic and is seasoned with beef base and spices. Perfect for gravy or any beef recipe!

Brown Gravy Recipe

butter

onion

garlic

beef broth (divided)

water

Worcestershire sauce

tsp Beef Base (Better Than Bouillon brand)

onion powder

garlic powder

tsp black pepper

bay leaf

Tbsp. corn starch

Set a large skillet over medium low heat, melt the butter.

Add the onions and garlic and caramelize in the butter, stirring occasionally, for about 15 minutes until the onions become golden around the edges.

Stir in the 2 cups beef broth, scraping up any browned bits on the bottom of the pan. This is called deglazing and adds flavor to your gravy! Also add in the water, Worcestershire, beef base, onion powder, garlic powder, black pepper and bay leaf. Whisk together.

Simmer together for 5 minutes over medium low heat.

Either with a slotted spoon or a mesh sieve over a bowl, strain out the solids before moving on (onions, garlic, bay leaf, then discard).You can also opt to leave the onions and garlic in your gravy, just make sure to take out the bay leaf.

In a small bowl mix together the corn starch and remaining 1/4 cup of beef broth.

Bring the gravy liquid back to a simmer, whisk cornstarch slurry into simmering gravy liquid. It should thicken pretty quickly.

Thicken and simmer for 2-3 minutes.

Taste for seasoning and serve over mashed potatoes or anything made better with brown gravy!

The best gravy I've had.  Even better than Grandma's!

Knorr Chicken Ramen Noodle Soup

chicken

mushrooms

carrots

green onions, sliced,

Tbsp. ginger

Tbsp. minced garlic

Tbsp. Knorr® Chicken flavor Bouillon

ramen noodles, (Chinese noodles)

bok choy, sliced, about 1 1/2 cups

Heat 2 Tbsp. oil in large pot over medium-high heat and cook chicken, turning occasionally, until browned, about 4 minutes. Remove to plate and set aside.

Heat remaining 2 tsp. oil in same pot over medium heat and cook mushrooms, carrots, white part of onions, ginger and garlic, stirring frequently, 3 minutes or until vegetables soften slightly. Add water and Knorr® Chicken flavor Bouillon and bring to a boil.

Stir in ramen noodles and bok choy and simmer 2 minutes, breaking up ramen noodles with a spoon. Stir in cooked chicken and any juices and simmer 1 minute or until noodles and vegetables are tender and chicken is thoroughly cooked.

Spoon into bowls and sprinkle with green onions.

ungrouped

Red Wine Braised Short Ribs — Ethan

English Cut Short Ribs

Salt

g oil

white onion, rough dice

carrot, rough dice

celery, rough dice

tomato paste

ml red wine

beef / veal stock (or plain water

bay leaves

Rezept für Sommer-Sandwich mit Pfirsich, Tomate und Halloumi, dazu Basilikumöl und selbstgemachter Ketchup » Über 166x nachgekocht » 30min Zubereitung » 11 Zutaten » 704 kcal/Portion

Sommer-Sandwich mit Pfirsich, Tomate und Halloumi, dazu Basilikumöl und selbstgemachter Ketchup

Basilikum, frisch 30 g

Salz Prise

Olivenöl 7 EL

Pfirsiche 3 St.

Halloumi Grillkäse 400 g

Balsamicoessig, hell 1 EL

Pfeffer, schwarz Prise

Ofen auf 220 °C (Ober-/Unterhitze) vorheizen. Basilikum waschen, trocken schütteln, Blätter von den Stielen zupfen und fein hacken. In einer Schüssel mit Salz und 3 EL Olivenöl mischen. 

Schalotte halbieren, schälen und in feine Ringe schneiden. Pfirsiche waschen, halbieren, Kern entfernen und in dünne Spalten schneiden. Tomaten waschen und in dünne Scheiben schneiden. Halloumi abgießen und ebenfalls in Scheiben schneiden. 

Baguette auf einem Backblech für ca. 10 Min. im Ofen backen. In einer Pfanne 2 EL Olivenöl auf mittlerer Stufe erhitzen. Tomaten, Pfirsiche und Schalotten zugeben, Honig und 1 EL Balsamico darüberträufeln und von jeder Seite ca. 2 Min. anbraten. Leicht salzen und pfeffern. 

4 Scheiben Tomaten und 7 Spalten Pfirsiche mit dem Bratensaft in einem hohen Gefäß mit 1 EL Basilikumöl zu Ketchup pürieren. Mit Salz und Pfeffer abschmecken. Das restliche Gemüse in einer Schüssel beiseitestellen und die Pfanne auswischen. Baguette aus dem Ofen nehmen.

In der Pfanne erneut 2 EL Olivenöl auf mittlerer Stufe erhitzen. Halloumischeiben darin von jeder Seite ca. 2 Min. goldgelb anbraten und danach auf Küchenkrepp abtropfen lassen.

Das abgekühlte Baguette halbieren, die Hälften aufschneiden und die eine Hälfte mit dem Pfirsich-Tomaten-Ketchup bestreichen, die andere Hälfte mit dem Basilikumöl beträufeln. Mit Tomaten, Halloumi, Pfirsichen und Schalotten belegen, zusammenklappen und Sandwich servieren.

Guten Appetit!

This 30-minute Easy Creamy Polenta gets its unique flavor from a umami-packed Miso Paste. Served with a quick vegan sautéed mushrooms, this dairy free polenta is perfect for busy weeknights. It&#039;s healthy, comforting and satisfying.

Creamy Vegan Polenta With Mushrooms

c yellow cornmeal

water (or vegetable broth)

c plant-based milk

tsp white Miso paste

yeast

tbsp vegan butter (I like MIyoko's brand)

extra-virgin olive oil (or avocado oil)

onion (finely minced)

oz Portobello mushrooms (thinly sliced)

tsp salt

tsp pepper

tbsp parsley

In a medium saucepan combine water and plant-based milk and bring it to a boil over medium heat. When the liquid starts to boil, whisk in polenta making sure there are no lumps. Reduce the heat to low and simmer polenta for 15 minutes until all liquid evaporates and polenta is cooked through.

Prepare creamy Polenta

Meanwhile, heat the olive oil in a large skillet over a medium heat. Add the onion and sauté stirring occasionally until the onion is soft, about 7-10 minutes.

Cook the onion

Add mushrooms and sauté stirring occasionally until all liquid evaporates and mushrooms are slightly brown on the sides. Season the mushrooms with some salt and pepper and remove from the heat.

Cook the mushrooms

When polenta is fully cooked, stir in white Miso paste, nutritional yeast and vegan butter. Mix with a hand whisk or spoon until combined.

Finish the polenta

Divide the creamy polenta among the serving bowls, top with the sautéed mushrooms and sprinkle with some fresh parsley leaves.

Serve

This Quick and Easy Peach Pie Filling will have you making peachy desserts in under 30 minutes!Serving Size: 1 cup

Quick and Easy Peach Pie Filling

lemon juice

sugar

cornstarch

vanilla extract OR almond extract

cinnamon

In a large saucepan over medium heat, stir together the water, lemon juice, sugar, and cornstarch. Cook until thickened and bubbly, for around 5 minutes.

Cook for another 3 minutes once it becomes bubbly, making sure to stir consistently.

Remove the pan from the heat and stir in the vanilla extract and cinnamon.

Add the peaches and mix until everything is well combined.

Make sure to cool the filling to room temperature then use right away or store in the refrigerator for a few days.

The red wine vinegar and cilantro make this brisket really something special.  Everyone who has tried it has loved it and always asks for more!  It is really important to let this marinate for a full day -- it makes all the difference.

Baked Brisket

beef brisket

cilantro

red wine vinegar

onions, thinly sliced

all-purpose flour

heat-resistant nylon oven bag (such as Reynolds® Oven Bags)

Trim the excess fat from the brisket. Poke a lot of holes all over brisket with a skewer. Briskets are usually long, so cut meat in half so that it will fit into a large, resealable bag with the marinade.


In a blender, combine garlic, cilantro, and vinegar. Blend until smooth. Pour marinade into resealable bag with the meat. Marinate in the refrigerator for 24 hours.


Preheat oven to 300 degrees F (150 degrees C).


Shake flour into largest-size oven cooking bag. Place brisket into bag. Close bag and pierce as instructed on package. Layer the onions on top of the brisket, inside of the bag. Place on baking pan in the center of the oven.


Bake in preheated oven until tender, about 6 hours. Slice thinly across the grain to serve.


The marinade makes the flavor a little tangy but enjoyable. The 3 onions are a bit much and take away from the aroma while cooking. I used 1 and a 1/2 onions and the aroma was very pleasant while cooking. My husband is a very picky eater as is my son and they both enjoyed the entree. The meat was tender and fell apart as I took it from the bag. I made sure the fat was trimmed off the front I think that made the difference between tender and stringy. I thoroughly enjoyed this dish and will make it again.

The flavor was really good (marinated the brisket for about 36 hrs) but the meat itself was really tough and stringy. I've never used baking bags before so I didn't know what to expect. I might try this recipe again with a different cut of meat. Thanks anyway!

I kinda did this one out of the box. I rubbed the beef with rib rub wrapped it up in 3 layers of foil and before I closed it up added a maybe 1/2 each of red wine vinegar and soy sauce. Popped it on the BBQ over indirect heat for 4 hours. Every once in a while I turned it around NOT over. By the time I figured it was done I poured the sauce in a lil pot added some chopped onions/cilantro. The family Loved it! 6 thumbs UP! Thanks Tobysgirl Keeper for sure!

It features a classic sweet-tart or butter pie crust that surrounds a spiced apple blend. It often comes with, ice cream and whipped cream (AKA à la mode), or in certain parts of the world with cheddar cheese.  

Gordon Ramsay Apple Pie (Ala Mode)

½ C White sugar, + some

Ground cinnamon

nutmeg

apples

Unsalted butter

XL. Egg yolk, egg wash

½ C. unsalted butter, (1 full stick) Room Temp.

white sugar

XL. egg

¾ C. All-purpose flour

You want to first start making the filling by caramelizing the apple. Mix the cinnamon nutmeg and sugar together. Peel the apples then core and quarter, cut the qtrs. into large thick chunks. Then put them in a bowl and shank the spiced sugar to coat the apple chucks.

You are going to fry the apples chucks in two bunches: in a wide, nonstick frying pan you are going to melt half the butter, then add half of the apple chunks, and fry until golden and caramelized around the edges over high heat, around 5 mins.  After cooking place them in a large bowl. Duplicate with the remaining bunch of apples with the remaining butter. Let them cool down completely.

Now preheat your oven to 375°F. Roll out around half of the sweet pastry on a lightly floured counter top surface to about ⅛-in. thick. The turn over an 8-inch pie tin on top of the sweet pastry and cut out an irregular circle a little larger than the pan.

Place pastry in pie pan to line, pressing down lightly to get rid of any air pockets, and trim off the extra pastry. Now roll out remaining sweet pastry into one more circle, once more a little bigger than the pie pan, for crust top.

Ladle the cool fried apples equally into the pie shell.  With a little water Brush the rim of the bottom crust, then place the top of the crust over the pie. To seal pie Push down lightly to trim off the extra pastry. Crease the edges and brush with egg wash on the top to glaze.

Cut a small cross in the center so that vapor can escape throughout cooking you do so by using the tip of a paring knife to. Then shank a little sugar on top.

Place pie in oven and bake until the pie crust is golden brown and crisp, about 35 - 40 minutes. Make sure you let stand to cool for 15 - 20 minutes before cutting to serve.

For Pie Pastry (Makes 1 LB.)

https://www.youtube.com/watch?v=9_NzP-Pbo5g

Pistachio Lush Dessert is one of our family&#x27;s favorites! Layers of cheesecake, whipped topping, and pistachio pudding are combined with a delicious graham cracker crust for a creamy, decadent dessert that everyone LOVES!

Pistachio Lush Dessert

graham cracker crumbs

butter (melted)

whipped topping (Cool Whip)

cream cheese (at room temperature)

instant pistachio flavored pudding mix

milk

chopped nuts

In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. 

Press firmly into the bottom of a 9x13 inch pan. This crust can either be baked or no-bake. *For a baked crust, bake at 350° for 10-12 minutes, then refrigerate until cooled to room temperature. *For a no-bake crust, simply refrigerate at least 1 hour until firm.

In a separate mixing bowl, combine 2 cups whipped topping, cream cheese, and powdered sugar. Mix until smooth and creamy; spread over cooled crust.

Combine pudding mix and milk; whisk until smooth and let stand 5-10 minutes to thicken. Spread pudding over cheesecake mixture.

Cover tightly with plastic wrap or foil and refrigerate 2 hours or until ready to serve.

Before serving, top with remaining whipped topping and chopped nuts.

Cover and refrigerate leftovers.

The 16 oz. of whipped topping refers to the weight of the tub. If you measure out 2 cups of whipped topping, you will still have some left in the bowl. I know my reply is a month late, so sorry. I just made this yesterday and 1 tub was enough for the whole recipe.

Hi there. I thought I'd reply to your question in case no one else did. You can use a food processor or rolling pin to crush crackers up OR you can buy the crumbs. It'll work either way.

I made this last night for dessert today, and it was so very good! Nice and light for a hot, summery day. I love the graham cracker crust and Cool Whip rocks! My guests were big fans, too. Thanks for posting this delicious recipe!

Pastry chef Mathew Rice of Pastaria in Nashville takes the familiar elements of a classic tiramisu&mdash;ladyfingers, coffee, and mascarpone&mdash;and reimagines them as an icebox pie. The dessert is full of playful textures and flavors, including a dense coffee mousse and salty-sweet coffee crunchies. Slideshow: More Pie and Tart Recipes 

Tiramisu Icebox Pie

ladyfingers (about 18 ladyfingers)

milk powder

fine sea salt

unsalted butter, melted

heavy cream

gelatin

whole milk, divided

(8 ounces) unsalted butter, softened

cream cheese, softened

vanilla bean paste

teaspoon coffee extract

teaspoon instant coffee granules

granulated sugar, divided

eggs

Whipped Mascarpone (see Note)

Coffee Cookie Crumble (see Note)

Make the crust: Preheat oven to 300&deg;F. Whisk together crushed ladyfingers, milk powder, sugar, and salt in a medium bowl until combined. Add butter and cream; stir until the crumbs are evenly moistened. Press crumb mixture into the bottom and up sides of a lightly greased 9-inch fluted round tart pan with removable bottom.


Bake crust until surface feels dry, about 10 minutes. Cool crust completely on a wire rack, about 30 minutes.


Make the filling: Sprinkle gelatin over 1/4 cup of the milk in a small bowl; let stand 1 minute. Combine gelatin mixture, butter, cream cheese, vanilla bean paste, coffee extract, and salt in a large bowl. Set aside.


Combine instant coffee, 1/2 cup sugar, and remaining 1 cup milk in a small heavy-bottomed saucepan. Cook over medium, stirring occasionally, until sugar dissolves.


Whisk together eggs and remaining 1/2 cup sugar in a medium bowl until smooth. Gradually add 1/2 cup hot milk mixture to egg mixture, whisking constantly. Pour egg mixture into saucepan with remaining milk mixture, and stir to combine. Bring to a boil and cook, stirring constantly, about 3 minutes; remove from heat.


Pour hot custard over gelatin mixture, and whisk until butter has melted. Using an immersion blender, process until silky smooth and emulsified, about 30 seconds. Press plastic wrap directly onto surface of custard, and chill until custard is cold and set, about 3 hours.


Spoon chilled mixture into crust. Using an offset spatula, smooth surface. Press plastic wrap directly onto surface of custard and chill until completely set and sliceable, at least 2 hours. To serve, top each slice with a dollop of Whipped Mascarpone and 1/4 cup Coffee Cookie Crumble. Pie may be frozen for up to 1 month. Defrost frozen pie in refrigerator for 4 hours before serving.


I'm a beginner but the recipe was time consuming but pretty easy to follow and I loved it! I took it to work so I wouldn't eat the whole thing myself and it was a big hit! Very creamy and delicious. Five stars!

Just make Tirimisu - so much better and not so complicated! And, if you don't want to make Tirimisu, please call it something else!!!

So who uses milk powder? Buy a box for 1/4 cup? I don't think so..... Fooey

Bak Kut Teh is a Malaysian herbal soup dish made with pork ribs and Chinese herbs. Traditionally made in a claypot, this homemade recipe is easy, authentic and hearty.

Bak Kut Teh

pack pre-packed Bak Kut Teh herbs

pork

mushrooms,

tofu puffs,

soy sauce

oyster sauce

white pepper powder

salt

chilies

Indonesian ABC sweet soy sauce

Add the water in a big claypot (preferred)...

Add the water in a big claypot (preferred) or soup pot and bring it to boil. Add the garlic, Bak Kut Teh herbs, pork ribs, mushrooms, tofu puffs and simmer on low heat for about 1 - 2 hours.

Mix all the ingredients in the Dipping Sauce...

Mix all the ingredients in the Dipping Sauce together. Transfer to a small condiment bowl.

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