Home & Realty Magazine really loves sharing excellent recipes. This week we want to share homemade spaghetti sauce made with Ariston EVOO and Ariston Balsamic! Out of this world! The secret is Ariston! Who wants my recipe?
My dad grew up in Michigan’s Upper Peninsula where many people are of English ancestry and are in love with the traditional pasties recipes. The pasty is such a savvy comfort food that many hunters and miners eat them as a quick and convenient lunch. In one dish you nourish yourself with all three important macronutrients to fuel your metabolism. Every summer when I head back to the Upper Peninsula for our annual summer vacation on the lake, our family will not miss this family tradition. What would be better than savoring a pasty while being nostalgic recounting family memories? Make this dish even more delicious by dipping each bite in ketchup or I reach for mustard with less sugar!
2 cups trans-fat free margarine
2 cups boiling water
6 cups all-purpose flour
2 tsp. salt FILLING
12 large red potatoes (about 6 pounds), peeled
2 lb cubed sirloin
2 medium onions, diced
1 Tbsp salt
2 tsp. pepper
2 strip cubed Canadian bacon
In a large bowl, stir margarine and water until margarine is melted.
Gradually stir in flour and salt until a very soft dough is formed. Cover and refrigerate for 1- ½ hours.
Mix the ingredients for the stuffing in a large bowl. Divide dough into 12 equal portions
On a floured surface, roll out one portion at a time into a 10-inch circle.
Mount about 2 cups filling on half of each circle; dot with 1 tsp margarine. Moisten edges with water. Fold dough over filling and press edges with a fork to seal. Place on ungreased baking sheets.
Cut several sifts in top of pasties. Brush with cream if desired.
Bake at 350 F for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold
To all of my nice friends who have requested my recipe for this wonderful dish! I am excited to share my Sweet French Onion Soup recipe with you. In the real world, I can only take credit for about three meals worth sharing a recipe with my friends and this is one of the three. However, this recipe has many wonderful memories connected to it which I personally have had an amazing amount of fun by simply sharing this recipe with others! So with that said, I am urging all of you to consider taking time out of your schedule and trying this recipe for yourselves and sharing some “Sweet French Onion Soup” and see if it’s as amazing for you! I am most confident, at the very least, you will make someone else happy!
Sweet French Onion Soup
by Bruce Bryant
1. 3 softball size Sweet Onions
2. Brown Sugar
4. 8 cans Wolfgang Puck’s beef broth
6. Granulated Beef Bouillon
8. Garlic salt
9. Gruyere Cheese 3/4lb.
10. French Baguette
Cut onions into crescents
Next caramelize onions in frying pan with above brown sugar and butter (Make onion texture 1/2 soggy, Do not Burn!)
Once onions are caramelized, place into large pot add beef broth, next add 1 1/2 tsp. of Thyme to broth, next
add 4-5 (suit to taste) heaping teaspoons of granulated beef bouillon to broth, then add 3/4 cup of Sherry
“NOT” cooking sherry use regular sherry. (Garlic salt #8. is used for homemade croutons and not soup)
Croutons: Cut French Baguette into 1/2 slices, next butter one side “only” of baguette and then shake Garlic salt onto the buttered side and fry to a medium brown color. This will seal the baguette so it will not sink to the bottom.
Crock: Pour soup into crocks, add your homemade croutons, next lace with thick slices of Gruyere cheese over entire top of croutons and crock.
Oven: Preheat oven to 350 degrees, place crocks in oven (on large baking pan to make it “SAFER” to remove) and bake for 25 minutes. To brown cheese use a chef’s torch or be “EXTREMELY CAREFUL” and place into broiler to brown cheese. Bon Apetit!
Winter recipes are the perfect season for kale, apples, and pomegranate which match perfectly with each other and give us a crispy yet fulfilling taste when having a fresh bite. With this easy-to-make, yet nutritious recipe, you can enjoy a cozy winter. With a raw food menu item like this, your electrical appliances in your kitchen can have a rest, while your body is also having a rest with such a healthy-cleansing meal.
Serving size: 1 salad
Number of servings: 2-3
10-12 big leaves of kale
3/4 cup almonds
3 Tbsp red wine balsamic or a cherry vinegar
3 Tbsp olive oil
1 tsp honey
1 tsp Dijon mustard
Salt & pepper
1. Chop the almonds coarsely.
2. Wash and dry the kale. Remove the stems and use a food processor or mini chopper to chop the kale into a very fine texture. You can use a sharp knife. Place kale into a large salad bowl.
3. Prepare the pomegranate – cut into four equal parts. Use a spoon to scoop out the pomegranate seeds into the bowl of kale. Cut the apple into thin canoe-like shapes and mix all with the kale.
4. Make the dressing by stirring everything thoroughly together and season to taste.
5. Stir everything together and serve.
Total calorie: 1,179kcal, Protein: 40g, Total fat: 60g, Carbohydrate 150g, Fiber 40g