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Famous Barr French Onion Soup

3 Mar

Famous Barr’s French Onion Soup Recipe #607
One of St. Louis’s favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store’s restaurant for this famous soup. Enjoy! Famous-Barr’s French Onion Soup
by Bill Hilbrich

4½ hours | 40 min prep

SERVES 16 , 4 quarts

5 lbs onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson’s)
1 cup dry white wine (optional)
3/4 cup all-purpose flour or instant flour (such as Wondra)
caramel coloring (optional) or Kitchen Bouquet (optional)
2 teaspoons salt
French baguette (optional)
swiss cheese (optional) or gruyere cheese (optional)

Peel onions and slice 1/8 inch thick, preferably in a food processor.
Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
(The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
Pour in 6 cans broth and wine. Increase heat and bring to a boil.
Dissolve flour in remaining 1 can broth.
Stir into boiling soup.
Reduce heat and simmer slowly for 2 hours.
Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
If desired, pour into ovenproof crocks or bowls.
Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.

Carmel Cake

31 Jan


2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 stick (4 oz) unsalted butter, softened

1 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature 30 minutes

1 cup well-shaken buttermilk

Caramel Glaze:

1 cup heavy cream

1/2 cup packed light brown sugar

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract

Make cake:

Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line bottom with a square of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, flip cake so it is right-side up and then cool completely, about 1 hour.

Make glaze:

Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

mac n cheese

10 Nov

You will need:

8oz Vermont Cheddar

8oz Tillamook Extra Sharp Cheddar

2oz Smoked Gouda

1 Can Cream & Mushroom Soup

1Pint Heavy Whipping Cream

4oz Sour Cream

Freshly Ground Black Pepper

Seasoning Salt

1 Small Bag of Large Elbow Macaroni [1lb]


Bring a stock pot of salted water to a boil, and add macaroni. Cook until al dente.

Add mushroom soup, whipping cream, sour cream, and 75 % percent of your finely grated gouda, vermont cheddar, and regular cheddar mixture [reserve the rest to sprinkle on top of the dish] to a medium saucepan on low heat. Cook just until all cheese has melted, making sure to stir continuously.

In a medium casserole dish [13×9], add your noodles then pour the sauce over them and mix well.

Add freshly ground black pepper & seasoning salt to taste.

Sprinkle the remainder of your cheese mixture on top of your dish, cover with foil and cook on 350 degrees for 25-35 minutes.

Remove the foil, then place the dish in the broiler for about 2-3 minutes

Let sit for about 10-15 minutes..and serve

Strawberry Cupcakes from Mop Top Maven

19 Sep

Recipe Ingredients:

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature


Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Icing Ingredients:

Makes enough for 1 dozen cupcakes.

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract


Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream

French Toast Kebabs with blueberry sauce

3 Sep

8 large eggs, lightly beaten                    

2/3 cup 1% buttermilk

Pinch of salt

1/4 teaspoon vanilla extract

1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes

4 tablespoons unsalted butter

1/2 pint fresh blueberries

1/2 pint fresh raspberries

2 bananas, sliced

1 teaspoon confectioner’s sugar

Blueberry sauce, for serving


1.Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.

2.In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with tongs, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.

3.Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Dust skewers lightly with confectioner’s sugar. Serve drizzled with blueberry syrup.

Serves 4.


2 cups (two 5-ounce packages) blueberries

1/4 cup sugar

1 tablespoon fresh lemon juice

Blueberry Sauce                  
1.In a medium saucepan, combine blueberries with sugar and fresh lemon juice. Bring to a boil; reduce to a simmer, and cook until most of the berries have burst, 8 to 10 minutes.

Makes about 1-1/2 cups.


Pineapple, Mango, and Jalapeno Salsa

17 Aug

Pineapple, Mango, and Jalapeno Salsa
From Sarah Kerr

1/2 pineapple, cut into 1/4 inch cubes
1 mango, cut into 1/4 inch cubes
1-2 medium green jalapenos (adjust heat amount to your personal taste), small dice
1 1/2-2 small red onions, small dice
1 red bell pepper, small dice
2-3 large tomatoes, small dice
2-3 ripe but firm avocados, diced
1/2 bunch cilantro, rinsed and chopped
salt and freshly ground black pepper


Combine all of the ingredients in a large bowl. Mix gently to avoid mashing the avocados and fruit. Add salt and pepper to taste.
Refrigerate to chill the salsa. The acidic juice from the pineapple will keep all the ingredients fresh and colorful. Serve with tortilla chips or pita chips.
Makes about 4 cups.

My morning Elixer

24 Jul

So from my previous post i had mentioned i am trying to find my beauty routine everything from vitamins, facial, hair, and body care, exercise and vitamins. anywho i also posted a morning smoothie recipe. true smoothies are good but a little thick for my taste. but to get too the point i went to a jamaican restaurant yesterday and they made homeade fruit punch so i decided to create that for my morning routine!

i took mixed frozen berries (strawberries, raspberries, blue berries, and blackberries), 100% apple juice, 1/2 lemon, a little spurlina powder, and maca powder. blender poured in glass and added a little more juice to liquify the consistency.

rave reviews from my family, next time i am going to add a little pineapple and peaches Yummy

Here are pics, Z liked it too.

spurlina has sooo many nutrients and minerals
maca gjves you energy, regulate your hormones, and raises your libido

Smoothies 101

13 Jul

There IS a delicious way of getting your daily dose of vitamins and minerals.
The answer? Smoothies.

They are tasty and nutritious drinks that you can make at home and enjoy at any time of the day. With smoothies, it is easy to have that “5 a day” servings of fruits and vegetables.

Anatomy of a Smoothie
Did you know that on average a 20-oz serving of strawberry smoothie only has 155 calories? From the strawberries alone you get 2 grams of fiber. Add a few more ingredients such as flax seeds or a few slices of banana and you’ll have a high-fiber, low-calorie snack. That’s not all. Drink smoothie with your dinner and you’ll make the most out of your meal.

Here are the health benefits you can get from smoothies:

Fiber which improves digestion
Calcium which leads to stronger bones
Vitamins and minerals significantly reduce the risk of cardiovascular diseases and cancer
Anti-oxidants which prevent aging and strengthen the immune system
Nutrients that increase stamina and improve overall health
And the list goes on…

The amount of nutrition you can get from smoothies can potentially exceed the ones you get from solid food.

Use Proteins to Make Smoothies into a Complete Meal
Sources of protein like yogurt, cottage cheese, or tofu both thicken and bulk up the nutritional component of a smoothie. These ingredients can be a key to satisfying hunger. Smooth and soft tofu works best and is easiest to blend. For dairy eaters, there’s the old classic: yogurt, but cottage cheese also whips up into a very nice smoothie base. Sweetened yogurt can eliminated the need for additional sweeteners.

Protein/Thickener Options: yogurt, tofu, cottage cheese, and more

Fruit Makes the Smoothie Fun
High in vitamins and natural sweetness, flavor combination possibilities are endless when incorporating fruit into smoothies. Frozen fruit gives smoothies nice ice cream consistency and can be used instead of ice to make smoothies cold. Using frozen fruit also makes incorporating exotic or out-of-season fruits easier

Be wary of seeds and textures when adding fruit. Skins on pears or peaches and seeds in blackberries or raspberries are not necessarily bad, but they do affect the texture and may not pass through all straws or sippy cups used by children. Generally, juicier fruits are a better choice than fruits like apples. Bananas work well as an alternative to thickening smoothies with proteins. Very fibrous fruits can clog blenders and make for a fibrous smoothie.

Fruit Options: bananas, strawberries, mangoes, peaches, blueberries, papaya, or other favorite fruits

Smoothie Liquids Ease Blending
No need to get fancy with liquids. Water works just fine. Juices can be used in place of or in addition to other sweeteners. Milk or soymilk provide added protein. Alternative milk beverages add flavor.

Liquid Options: water, juice, soymilk, ricemilk, almond milk, hemp milk, cow’s milk.

A Spoonful of Sugar Helps the Smoothie Go Down
But, don’t use granulated sugar, it does not dissolve well in cold liquids. Liquid sweeteners like honey, agave syrup or even maple syrup work great.

Sweetener options: honey, agave syrup, brown rice syrup, maple syrup.

Extras Can Boost Nutritional Value and Flavor
The list of possible extras at the average smoothie restaurant is quite long but vitamin powders and protein powders are common. Vitamin powers like Emergen-C come in a variety of flavors that can help mask a sharp or strong green. Protein powders from whey or soy are available in most natural food stores.

Smoothie Making Instructions
Add ingredients to blender in order presented, holding back at least half the liquid. Add additional liquid as needed to ease blending or reach desired consistency. Pour. Enjoy.

Lemon Raspberry Smoothie
1 cup lemon yogurt
1 cup raspberries, fresh or frozen
½ cup lemonade
2 cups ice cubes
Combine all ingredients in blender and mix until smooth.

Banana Strawberry Smoothie
1 cup vanilla yogurt
½ banana sliced
4-5 strawberries, hulled and cut in half
2 cups ice cubes
Combine all ingredients in a blender and mix until smooth

Berry of Youth Smoothie Recipe

1 cup low-fat cherry yogurt or yogurt of your choice
1 cup pitted cherries (frozen preferred)
1/4 cup cold cranberry juice
1 cup blueberries (frozen preferred)
Pour the cranberry juice in the blender first, then add the yogurt and the rest of the ingredients into the blender and blend until smooth.
Berry of Youth Smoothie Nutrition Facts (serving size – 1 cup)

Blackberry Apple Smoothie Recipe

1/2 cup of low-fat yogurt
3/4 cup of cold apple juice or juice of your choice
1 to 2 cups of blackberries depending on your taste (frozen)
1 medium size banana (sliced in smaller pieces)
Add ice cubes if needed
Put all the ingredients in your blender and blend until smooth, serves about 2 people.

Coconut Pineapple Smoothie Recipe

1 fresh banana (frozen and sliced into smaller pieces)
1-1/2 cups fresh pineapple (diced)
1/2 cup light coconut milk (unsweetened)
1/2 cup fruit sorbet of your choice
Add ice cubes if needed
Put all the ingredients in your blender and blend until smooth, serves about 2 people

Get Juiced Smoothie Ingredients:

1 medium banana
1 cup of passion fruit
1 cup of pineapple juice
1 cup of frozen orange juice concentrate
1/4 cup of water
1 cup of ice
Squirt of lime juice (optional)

recipes from

Easiest Roast Chicken in a Cast Iron Skillet

11 Jul


one 3- to 3.5-pound chicken
1 tablespoon kosher salt
coarsely ground black pepper, to taste


Place your oven rack in the lower third of the oven and preheat to 450 degrees.
Get yourself a good chicken — 3 to 3.5 pounds is ideal — and rinse it inside and out under cold running water. Using paper towels, dry the bird thoroughly inside and out. The chicken must be bone dry or it will steam rather than brown.
Set it in a cast-iron skillet and generously season it with 1 tablespoon kosher salt and coarsely ground black pepper to taste.
Place the skillet in the preheated oven and go about your business.
For doneness: Slit underside of thigh — juices must run clear (about 45 minutes). The high heat turns the chicken a golden brown, and it’s juicy as hell.
Serves 4.

healthy and easy crab salad

3 Jul

& Easy Crab Salad
Elie Kruger The Food You Crave
I stumbled upon this easy crab salad while flipping through Ellie Krieger’s cookbook The Food You Crave. If you don’t already own this book I suggest you snag one for your cookbook collection. It’s full of awesome recipes that are lighter and healthier, yet oh so yummy.


For the Salad
1/2 pound lump crab meat, picked over for shells and cartilage
1 stalk celery, finely diced (1/4 cup)
1/2 cup peeled and finely diced ripe mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped cilantro
1/4 cup coarsely chopped radicchio

For the Dressing
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons olive oil

In a medium sized bowl, gently toss together the crab with the celery, mango, scallions, cilantro and radicchio. For the dressing, in a small bowl whisk together the lime juice, lime zest, salt, pepper and red pepper flakes. Next, slowly whisk in the olive oil until an emulsion begins. Add the dressing to the salad and gently toss to combine