Pages

Tuesday, January 13, 2015

Union copy copy

Union copy copy


Ultimate Crispy Grilled Cheese Sandwiches

Posted: 13 Jan 2015 12:10 PM PST

One-Pan Taco Beef and Noodle Skillet

Posted: 13 Jan 2015 12:10 PM PST

Mexican Chicken Casserole

Posted: 13 Jan 2015 12:10 PM PST

Pull-Apart Coffee Cake

Posted: 13 Jan 2015 12:10 PM PST

Slow-Cooker Lasagna

Posted: 13 Jan 2015 12:10 PM PST

Favourite Banana Bread

Posted: 13 Jan 2015 12:10 PM PST

Sharp Cheddar "Lasagna" Made Over

Posted: 13 Jan 2015 12:10 PM PST

Layered Pumpkin Loaf

Posted: 13 Jan 2015 12:10 PM PST

Layered Cobb Salad

Posted: 13 Jan 2015 12:10 PM PST

Chicken Four Cheese Bundles

Posted: 13 Jan 2015 11:40 AM PST

Zesty Grilled Chicken Salad

Posted: 13 Jan 2015 11:40 AM PST

Chicken Biryani

Posted: 13 Jan 2015 11:40 AM PST

Chicken, Beet & Blue Cheese Salad

Posted: 13 Jan 2015 11:40 AM PST

Quick-Fix Chicken Enchilada Skillet

Posted: 13 Jan 2015 11:40 AM PST

Zesty Chopped Salad

Posted: 13 Jan 2015 11:40 AM PST

Pecan-Crusted Chicken with Citrus-Tomato Topping

Posted: 13 Jan 2015 11:40 AM PST

Chicken with Garlic & Herb Sauce

Posted: 13 Jan 2015 11:40 AM PST

Basque-Style Chicken

Posted: 13 Jan 2015 11:40 AM PST

How to Caramelize Onions

Posted: 12 Jan 2015 11:58 AM PST

Caramelizing onions, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of the simplest of ingredients. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.

You can use onions prepared this way on top of steak, or for onion soup, tarts, pizza, or onion dip.

Continue reading "How to Caramelize Onions" »

Vietnamese beef skewers with vermicelli salad

Posted:

Vietnamese beef skewers with vermicelli salad
When the steaks are high, rump is a good-value choice!

No comments:

Post a Comment