Recipes published in ‘Wedding’

French Onion Soup

Recipe

9 Mar

French Onion Soup

Recipe By :
Serving Size : 4 Preparation Time :4:00
Categories : Soups Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large onions — thinly sliced
1/2 cup butter
6 beef bouillon cubes
4 cups hot water
1 teaspoon worcestershire sauce
1/2 teaspoon salt
4 slices toasted French bread
1/4 cup grated parmesan cheese

In large skillet or slow-cooking pot with browning unit, cook onions in butter
until lightly browned. In pot, combine browned onions in butter with
bouillon, water, Worcestershire sauce, and salt. Cover and cook on low 4 to 6
hours. Top each bowl with toasted French bread sprinkled with cheese. Recipe
may be doubled, kept hot in slow-cooking pot, and served from pot.

——————————

– – – – – – – – – – – – – – – – – –

Filed under: Shower, Wedding

Rice Milk

Recipe

8 Sep

RECIPE:

RICE MILK
4 cups hot/warm water
1 cup cooked rice (I’ve used white or brown)
1 tsp vanilla

Place all ingredients in a blender until smooth. Let the milk set for about 30
minutes, then without shaking pour the milk into another container ( i use an
old honey jar) leaving most of the sediment in the first container.
This makes about 4-4/12 cups.
Notes:
When I have used cold water and the rice was taken out of the refrigerator,
it just doesn’t come out that well. I don’t know why but its best to use warm
water and warm rice (you can nuke it if its leftovers but freshly made is best)
I have even let it set longer than 30 minutes (overnight) without it making a
difference.

Filed under: Shower, Wedding

Fennel Seed Mustard for Fish- al fresca

Recipe

25 Sep

Fennel Seed Mustard for Fish – al fresca

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985)
Serving Size : 6 Preparation Time :0:00
Categories : Cucina Fresca Seasoning or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon fennel seed
1/4 cup dijon mustard
1 teaspoon dry mustard
2 tablespoons sugar
2 tablespoons white wine vinegar
1/3 cup virgin olive oil

Grind the seeds to a powder using a mortar and pestle or an electric coffee
grinder. Combine the ground fennel, mustards, sugar, and vinegar in a small
bowl. Slowly add the olive oil, beating with a fork until creamy and thick.
Makes 3/4 cup.

– – – – – – – – – – – – – – – – – –

NOTES : Delicious with Gravlax and simple grilled fish. Also good with
grilled sausage.

Filed under: Shower, Wedding

You are currently browsing the archives for the Wedding category.

House Of Munch

Recipes published in ‘Wedding’

French Onion Soup

Rice Milk

Fennel Seed Mustard for Fish- al fresca

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends