Caramelized onions braise with chicken and broth, all topped with a thick layer of melty Gruyère cheese.

Braised French Onion Chicken with Gruyère

unsalted butter

yellow onions, thinly sliced

baking soda

salt and black pepper

olive oil

chicken thighs

low-sodium chicken

Dijon mustard

balsamic vinegar

garlic,

thyme

(4-inch) fresh rosemary sprig

Gruyère cheese (about 5 ounces)

Coarsely chopped fresh parsley, for garnish (optional)

Arrange a rack in the middle of the oven and heat to 325°F. Cook the onions and chicken while the oven is heating.

Melt the butter in a large, heavy bottomed oven-safe pot or Dutch oven over medium-high heat. Add the onions and baking soda and cook, stirring every few minutes with a wooden spoon, for 15 minutes. Continue cooking, stirring more frequently and scraping up the browned buildup that forms at the bottom of the pan, until the onions are a deep golden-brown, 10 to 15 minutes more. Meanwhile, sear the chicken.

Heat the oil in a large nonstick or cast iron pan over medium-high heat until shimmering. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Working in batches as to not overcrowd the pan, sear the chicken until golden brown on both sides, about 3 minutes per side. As each batch is ready, transfer the chicken to a large plate.

Add 1 cup of the broth to the chicken pan and scrape up any browned bits at the bottom of the pan. Add the mustard and vinegar and whisk to combine, then simmer until reduced by about half, about 5 minutes. Remove from the heat.

When the onions are ready, add the garlic, thyme, and rosemary, and cook until fragrant, about 1 minute. Add the remaining 1 cup of broth, scrape up any browned bits at the bottom of the pan, and simmer until reduced by half, about 5 minutes. Taste and season with salt and pepper as needed. Remove and discard the thyme and rosemary stems.

Transfer the chicken on top of the onions in an even layer and add any juices on the plate. Pour the mustard sauce over the chicken. Bake uncovered for 30 minutes.

Remove the pot from the oven, then turn the oven up to broil. Sprinkle the chicken evenly with the cheese. Broil until the cheese is melted and golden brown on top, 3 to 4 minutes. Sprinkle with the parsley if desired and serve.

This tuna wrap recipe is made with cheddar, red peppers, and tomatoes in a whole-grain tortilla. Plus, it provides 29 grams of filling protein and 5 grams of fiber. 

Tuna and Cheddar Wraps

tuna fish pouches

c. olive-oil mayonnaise

scallions, chopped

red pepper, finely chopped

whole grain tortillas

butter lettuce

c. grape tomatoes, sliced

This rub is essential for making good pastrami, but you can also use it for other cuts of meat. The recipe makes enough for a whole beef brisket (about 18 pounds) with some left over.

Copycat Katz's Deli Pastrami Rub Recipe

black peppercorns

fresh coarsely ground black pepper

coriander seeds

coriander powder

brown sugar

paprika

garlic powder

onion powder

½ teaspoon whole yellow (white) mustard seeds

mustard powder

Prep. Begin by crushing the seeds. If you wish, you can use only powdered coriander, ground black pepper, and ground mustard, but I like using some whole seeds. If you are using some whole seeds, pour them into a zipper bag and smash them with the bottom of a sauce pan so they are &quot;cracked&quot; but not completely powdered.

Mix. Blend together all the spices.

Use. Once prepared, either store the rub in a jar or other airtight container or use it to prepare Katz&#039;s Delicatessen quality pastrami as seen in this video.

Smoke: http://bit.ly/2Du1R8U

Meathead's Pastrami Recipe:  http://bit.ly/1P0p0lQ

Meathead from AmazingRibs.com is using Smoke to perfect his smoked pastrami recipe. Take a sneak peek into Meathead's kitchen as he experiments with simmering pastrami and then uses Smoke to track its progress on the smoker.

Meathead's Famous Katz Deli Pastrami... Using Smoke!

This very popular Cannabis Gummies recipe from RuffHouse Studios using marijuana Infused Coconut Oil will do the trick!

Cannabis Infused Gummies Recipe

⅛ oz Cannabis flowers

½ tsp Sunflower/ Soy Lecithin

Coconut Oil

Water

oz Unflavored Gelatin

pack 6 oz Jello (any flavor)

Weed Gummy Bears


	Tencerede Köfteli Patates Yemeği Tarifi, Nasıl Yapılır? (Resimli) | Yemek Tarifleri 


adet orta boy patates

yemek kaşığı domates salçası

su bardağı ılık su

adet orta boy yeşil biber

adet orta boy domates

Köfte İçin Tencerede Köfteli Patates Yemeği İçin Malzemeler:

350 gr köftelik kıyma

adet küçük boy yumurta

adet küçük boy soğan

dilim ekmek içi

tutam maydanoz

Karabiber, Kekik, Kimyon

These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.

Glazed Grilled Carrots

soy sauce

dark brown sugar

rosemary

ginger

vegetable oil,

carrots, peeled, trimmed and cut in half lengthwise

Salt

green onion, thinly sliced

In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.

Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.

When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top. 

This Creamy Italian Quinoa Soup is not only amazingly delicious, but it’s also packed with protein, fiber and essential vitamins and antioxidants.&nbsp;

Creamy Italian Quinoa Soup

onion

carrots

celery (diced)

garlic

bone broth (chicken broth

chickpeas (drained & rinsed)

tomatoes (undrained)

tomato sauce

Italian seasoning

red pepper flakes

spinach (coarsely chopped)

½ cups half and half (or heavy cream)

Salt and pepper (to taste)

Parmesan cheese (for topping)

Heat oil in a large saucepan or dutch oven over medium-high heat. Add onion, carrots, celery and garlic and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.

Add stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.

When ready to serve, stir in spinach and cream. Taste and adjust seasonings as necessary.

Divide into bowls and top with grated Parmesan.

https://content.jwplatform.com/videos/P3H9tv8Q.mp4

This Creamy Italian Quinoa Soup is not only amazingly delicious, but it’s also packed with protein, fiber and essential vitamins and antioxidants.

You've not had roast pork, until you've had roast pork from an air fryer. It's prepped in 5 minutes and on the table in an hour - and that crackling is something else!

Air fryer roast pork belly recipe

pork belly, rind scored (see note)

tsp sea salt flakes

Olive oil spray

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599607438001&=domain=taste

5348771529001-5599607438001

Der beste Pizzateig - garantiert wie beim Italiener! Über 1981 Bewertungen und für lecker befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Der Beste Pizzateig

500 g Weizenmehl Type 405

300 ml Wasser

TL Salz

g Frischhefe

Dose/n Pizzatomaten

Salz und Pfeffer

etwas Zucker

Basilikum

Oregano

Der beste Pizzateig

Wir backen unsere Pizza nun bestimmt schon seit 3 Jahren jeden Freitag nach diesem Rezept. Es ist einfach der beste Teig und wird wie beim Italiener! Wir bereiten ihn am Vorabend für den nächsten Abend zu und lassen entsprechend gehen. Kann ich nur empfehlen!!

Bester Pizzateig, wir machen nur noch diesen... klappt super mit pizzastein und Gasgrill 

Endlich eine super Pizza zu Hause genießen. Sie sah schon beim backen richtig lecker aus und war dann tatsächlich fast wie vom Italiener. Das beste Rezept nach vielen Jahren gefunden. Kompliment. 😋👍

Dieser fuckteig hat eine beziehungskrise ausgelöst. Nicht zu empfehlen. Außerdem besser mehl type 700 verwenden

genial ....meine Familie ist begeistert.

Ich bereite ihn abends für den nächsten Abend vor...der Zufall brachte mich darauf
lasse ihn 2 Stunden gehen , wie Du schreibst....
packe die 4 Teile einzeln in Gefriertüten...bündle sie ..Gummi drum und in den Kühlschrank....bis zum nächsten Abend....
Der Teig geht so noch besser.
Mittlerweile mache ich immer die doppelte Menge und friere die Hälfte ein.
Ich habe einen Pizzastein im Ofen, der nun erst richtig zum Einsatz kommt.

...........wirklich...wie beim Nobelitaliener :))
vielen Dank für das Rezept
Tussa

https://www.chefkoch.de/rezepte/1151011221381450/Der-beste-Pizzateig.html

Video zu Der beste Pizzateig

Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.

Tiramisu Ii

white sugar

milk

heavy cream

vanilla extract

mascarpone cheese,

coffee,

(3 ounce) packages ladyfinger cookies

cocoa powder

Tiramisu II

In a medium saucepan, whisk together egg yolks and sugar until well blended.  Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.  Boil gently for 1 minute, remove from heat and allow to cool slightly.  Cover tightly and chill in refrigerator 1 hour.


In a medium bowl, beat cream with vanilla until stiff peaks form.


Whisk mascarpone into yolk mixture until smooth.


In a small bowl, combine coffee and rum.  Split ladyfingers in half lengthwise and drizzle with coffee mixture.


Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish.  Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that.  Repeat layers and sprinkle with cocoa.  Cover and refrigerate 4 to 6 hours, until set.


As a Tiramisu-Lover, I decided to try this recipe, based on the reviews.  The only thing I can say is WOW!!!!  The RICH & CREAMY flavor mixed with the Coffee-soaked lady fingers leaves you wanting more!  VERY IMPORTANT: Let it refrigerate AT LEAST 24 hours; the flavors really need to blend!! I tasted the mixture right after adding the Marscapone Cheese and it tasted very bland.  However, after refrigerating overnight, it was probably better than any Tiramisu I'd ever tasted.  ONE MORE IMPORTANT TIP: As others have mentioned, doubling the coffee / rum mixture is a MUST.  You get that espresso taste, blended with the creamy flavor - HEAVENLY!

This is the recipe to try if you´ll make your Tiramisu.  I was unsure wich recipe to try, ´cause others had more reviews.  Lucky me, I try this one. My husband, a very picky eater, loved this and didn´t stop the MMMM! while he was eating.  The milk in the egg mixture makes the difference. Few tips: 1. make 2 days ahead, it´s the peak of flavors and consistency.  2. double the amount of coffe/liquor, it´s not enough.  3. use soft lady finger, the others are just like rocks. 4. don´t be tempted to lower the amount of sugar, I did based on a preview review, big mistake, went from a 3/4 cup wich is what the recipe call for, to 2/3 cup, the little extra sugar was missing, and I don´t have a sweet tooth.  5.  serve chilled, just my taste but it´s wonderful in this warm day to have a cold dessert.  6.  be carefull, one piece of this has tons of calories, your waist and hips are going to tell you sooner than later.  7. mix well the egg and sugar and when you cook the mixture NEVER stop beating, this makes a silky smoth texture.  8. with a electrical mixer add the mascarpone to the milk/egg, this way you avoid clumps and keeps the silky texture.

I don't normally bring a dish to a party until I've "test drove" it with my immediate family, but I decided to go ahead and trust the allrecipes community and brought this to our extended family Christmas party this past weekend.  It was a hit.  I'm picky about my tiramisu and was doubtful that I could produce one that I really liked.  This is it.  
I took the advice of several others and doubled the coffee mixture, and had just enough.  I didn't have any rum on hand, so I substituted with Frangelica.  Yum!
Also, as noted by other posts, don't judge by the way it tastes when you are making it.  I thought it quite blah during preparation, but after 2 days in the fridge it was delicious.  
For presentation purposes, I made it in a trifle dish. I modified the layering a bit, but used the same amount of ingredients and it fit perfectly.  I covered the bottom of the dish with lady fingers and then also stood them up along the outside of the circumference of the dish (on the first layer only).  I then did a layer of filling, layer of cream, second layer of ladyfingers, layer of filling, layer of cream, third layer of ladyfingers, layer of filling, layer of cream.
Thanks for adding another great dessert recipe to my collection!

FanFreakin'tastic!!!! OMG....I am so glad that I chose this recipe over the many others on this site...I made this Christmas eve to serve for dessert on Christmas day for 10 of us. It was absolutely the best, and my family raved over it.....I made espresso using instant espresso granuals, used Kahlua instead of the rum, and did need to double this as the lady fingers are like little sponges. I did use the Savoiardi lady fingers that I easily found at Shop-Rite. They are the hard lady fingers, not the soft. I dipped each one half-way(long ways)and then placed the espresso/kahlua side up in a tin pan (11 3/4" X 9 1/2") and then spred my filling on top. By the way I loved that the egg yolks were cooked and that you didnt need to use a double boiler, after I made the egg yolk and marscapone filling, I made the whipped cream and then folded that into the cheese mixture (so I had one filling instead of 2)I layered the filling over the fingers and repeated. I made 3 layers with the marscapone cheese filling on the top. I dusted with the cocoa powder when I served the dessert. Everyone said it tasted like it was from a fine Italian restuarant. I was nervous that it would become soggy and runny....and that was not the case it was perfect. I recommend folding the whipped cream into the egg/cheese filling. I really think it saves a step and really makes the filling light and very flavorful. Thanks for this recipe. I highly rate this.....10 stars+!

I made this recipe for company last Friday and it was wonderful.  I learned to make Tiramisu in Italy from my husband's family and this was every bit as good.  Even better because this recipe cooks the eggs.  I have two hints to pass along.  I increased the coffee to one cup and the rum to 4 tablespoons.  Also, I did not split the ladyfingers.  I put the coffee/rum mixture in a shallow container and then quickly dunked both sides of the ladyfingers in the mixture.  I'm looking forward to making this recipe again, soon!

I LOVE this recipe!  Originally, I was quite disappointed.  Shortly after making it, I had a piece and decided it wasn't worth the cost of the ingredients or the time it took to find them.  However, when I went back to it a day or two later...HEAVEN!  I've made it three times since (all in the last month) and I always make it two days before I need it or plan to eat it.  It's one of those recipes that needs to sit a while.  I use more vanilla, equal parts of coffee and brandy (and more than the recipe calls for), and I've even made it with pound cake when the local bakery/deli is out of ladyfingers...it's just as good and much cheaper!

Positively the best Tiramisu recipe ever but with adjustments!!  I took a long time reading the reviews and agreed with
most of the suggestions.  This is what I did and it turned out brilliantly.
1. I used a 9" springform cake tin and lined the outside with dry sponge fingers sugar side out cut to level of the tin. Bit fiddly but the shape can be perfected once you start putting in the filling.
2. Savoiardi biscuits are the best quality, but any supermarket sponge fingers will do. To use up leftovers I used a mixture of both. For three layers you need 2 or 3 packets especially if using a springform tin.
3. Agree egg/sugar/milk mixture must be stirred constantly whilst cooking to a nice thick consistency.  Also stirred it twice while cooling. You should end up with thick yellow custard.
4. As suggested, I added a little sugar (level dessertsp.)to whipped cream and vanilla mix. 
5. I folded the mascarpone mix and cream mix together.
6. Agree you need to treble the amount of coffee and rum.  Rum is best of all in my opinion to get a good balance of flavours. 
7. I mix rum/coffee in shallow dish and then with a sponge finger in each hand I dip, flip and out. This takes a second or two and just colours the fingers on either side. Do not soak them or you will end up with a mush!! Do a couple at a time and put sugar side down in base of tin to form complete layer. Totally unnecessary to split fingers.
8. I put a third of the mascarpone mix over the top of base fingers and sprinkled 

I am not a Tiramisu fan but apparently this recipe was outstanding. I did double up on the coffee and instead of rum I used Kahlua (which I doubled also). I used a pastry brush and brushed the coffee onto the lady fingers. I also whipped the egg whites and added them to the cheese mixture. Makes it very fluffy. Definately let it sit for 24 hours. The flavors really blend in. Don't forget to sprinkle your cocoa on just before serving or it will get soggy. I also added some strawberry chocolate shavings on top of the cocoa. Looked really good.

Wow! I made it yesterday for Thanksgiving and all our picky eaters loved it!It was the hit of our dessert table - Now I will be making for Xmas too! It really tasted like it was from my favorite Italian restaraunt!

I read all the tips and suggestions for this recipes -following is what worked (and didn't work)for me:
- made it 2 days ahead worked great
- added more coffe and Rum ( 1 cup strong coffe and 4 table spoons rum) this worked perfect!
- tried quickly dunking ladie fingers vs drizzling was a disaster! I tried quickly doing this with the liquid spread out, but it absorbed up almost all of the liquid after just a few ladie fingers, so I would reccomend the drizzle method which worked just fine.

Thanks for this great recipe!

I don't know if its that I don't like tiramisu enough, or if I did something wrong with the recipe, but I was a bit disappointed with how this turned out. It was a lot of work and the flavor of it wasn't all that great, even after letting it sit in the fridge for 24 hours. It wasn't sweet enough for me, so if I do make this again, I'll definitely add more sugar. It did make for a beautiful presentation though! Thanks for posting the recipe!

Create a delicious, authentic tiramisu--rich and impressive.

This classic pasta dish in bianco, with fresh clams, garlic, and white wine is a family-favorite summer dinner that&#x27;s easy to make.

Linguine with Clams (Linguine alle Vongole)

littleneck clams (, cleaned)

linguine

olive oil (, plus additional for serving)

dry white wine

lemon juice ((increase

parsley (, plus 2 tablespoons for garnish)

kosher salt

Sort and clean clams following the instructions in my Fresh Clams Guide.

Cook linguine in a large pot of salted boiling water until it&#x27;s about a minute shy of al dente, about 8 minutes (pasta will finish cooking in the clam sauce and should have a little firmness to it).

While the pasta is cooking, heat 1/4 cup of olive oil in a deep skillet, sauté pan, or braiser (12-14 inches wide). Add garlic and red pepper flakes and cook, stirring, until garlic is lightly-browned and fragrant, about 1-2 minutes.

Add white wine, lemon juice, and clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes. Gently shake the pan occasionally. I like to start checking the clams at the early end of the range, transferring them from the pan one at a time to a holding bowl as they cook. For tender clams, it&#39;s important not to overcook. Tent the bowl of cooked clams with foil. (A few clams might need a little extra time. Discard any clams that don&#39;t open after 10-13 minutes.)

Reserve 1/2 to 1 cup of pasta water before draining the linguine. When all of the clams are cooked and removed from the pan, whisk 3 tablespoons of butter into the simmering steaming liquid.

Add the drained linguine to the pan, tossing to coat. Cook for about 2 minutes, until linguine is al dente. The sauce should be brothy, but will lightly cling to the noodles. If the linguine looks dry at any point, stir in some of the reserved pasta water, as needed.

Stir the chopped parsley into the pasta. Season to taste with salt*, additional red pepper flakes, and lemon juice**, if needed.

At this point, you can either remove the clams from their shells and stir the meat into the pasta, or serve the pasta tossed or topped with the whole clams for guests to de-shell in their bowls. We like to remove the meat from about half of the clams and leave half whole.

Garnish the dish with a drizzle of fruity olive oil, fresh lemon wedges, and the remaining parsely. Serve immediately with crusty bread for dipping.

These Venison Cream Cheese Stuffed Crescent Rolls are a simple and delicious way to use up your deer meat! And they are family friendly! You can also substitute any other ground meat, including ground beef, turkey or chicken.

Venison Cream Cheese Stuffed Crescent Rolls

lb venison

oz cream cheese (plain, softened at room temperature)

onions

jalapenos (diced)

crescent rolls

tsp chili powder

cayenne pepper (more if you like spicy)

Preheat oven to 350 degrees Fahrenheit. Prepare two medium baking sheets with parchment paper and spray with non-stick cooking spray. Set aside.

Season venison with chili powder, onion powder and cayenne pepper. Cook in medium skillet over medium high heat until cooked through.

Drain any grease if needed.

Transfer cooked venison to a large bowl with softened cream cheese and add chopped green onion, red onion, yellow onion, jalapeno and season with salt and pepper, to taste.

Using a spoon, stir well until ingredients are evenly distributed and cream cheese is mixed in.

Take crescent rolls out of packaging and lay each one flat on your baking sheets. Spoon about 1/3 cup of filling onto each roll, until all 8 are filled evenly.

Fold each corner of the roll to the center and press down so it is securely closed. It is okay if there is some visible filling between corners.

Place baking sheets in the oven for 8-12 minutes (or per package instructions) and remove from oven when the crescent rolls are golden brown.

Serve hot. Serve alongside roasted vegetables, cauliflower mashed potatoes and/or a side salad.

Store any leftovers in airtight container in the refrigerator for up to 3 days. Microwave to reheat.

Buttermilk Pie - flaky pastry crust and creamy, custard like filling made with real buttermilk.&nbsp; This scrumptious pie comes together in about five minutes!

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