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11  BATH AND BEAUTY / Bath and Beauty: Discussion and Questions / Re: Come one come all post your new tattoo IDEAS! on: March 07, 2009 04:25:39 PM
top one for sure, the bottom one like really makes me turn my head to read it.
12  COOKING / Recipes and Cooking Tips / Best French Onion Soup Recipe on: March 01, 2009 12:09:49 PM
This was supper easy, and so VERY tasty!



Ingredients:

Soup
3 TBl butter, cut into pieces
6 large yellow onions (abt 4 pounds) halved and cut pole to pole about 1/4 inch slices
Salt
2 cups water
1/2 cup white wine vinegar
4 cups chicken broth
2 cups beef broth
6 sprigs of fresh thyme
1 bay leaf
Ground black pepper

Topping
1 small baguette, cubed
8 ounces Gruyere cheese

Directions

Soup
1. Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.

2. Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.

3. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)

4. Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.

5. Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.

6. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.

To Serve
Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with cubes of baguette and sprinkle evenly with Gruyre. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.



I didn't have a Dutch oven so I used a casserole dish.


In the oven.


After an hour.


Reducing in the pot.


De glazing.


With liquids.


My ramekins are far to small for how much I wanted, so I just put it in a bowl with a slice of cheese, a lot easier.


Enjoy!
13  MORE ART, LESS CRAFT / More Art, Less Craft: Completed Works / I turned myself into a Mermaid on: February 27, 2009 12:29:01 AM
I did this tutorial before about 2 years ago, finally got CS4 on my new computer so had to find something fun to do in photoshop, so I chose this tutorial again.

http://www.rnel.net/tutorial/Photoshop/7266



Original


Thanks for looking!
14  MISCELLANEOUS TOPICS / Completed Projects / Re: Dorodango!!! (Mud ball) on: February 24, 2009 11:44:42 PM
omg yeah i saw it too! never got around to making one, but at the time i wanted to. so now i will! XD
15  CLOTHING / Clothing: Completed Projects: General / Re: My hot Valentine's date ... with my sewing machine. on: February 16, 2009 02:20:16 AM
its way fab! my mom is always telling me not to use some fabric for something or other but i use it anyway and its great. loooove it!
16  COOKING / Recipes and Cooking Tips / Re: Tangy Country Style Tomato Soup - my own recipe! on: January 30, 2009 01:27:42 PM
XD yay! im so excited that you guys loved it! yayayayay!
17  COOKING / Recipes and Cooking Tips / Re: Tangy Country Style Tomato Soup - my own recipe! on: January 28, 2009 02:27:18 PM
yay! im glad you all really want to try to make this! XD

im sure you can use any kind of tomatoes really. but definitely make sure that you do have some kind of cherry or sweet tomato in the lot.

also its kind of small proportions, so double it if your making it for more. i kept tasting it while i made it so im sure that had an impact. hehe.

please let me know how it turns out!
18  COOKING / Recipes and Cooking Tips / Tangy Country Style Tomato Soup - my own recipe! on: January 28, 2009 09:34:14 AM
So I made this soup to really use up the tomatoes we had around, I would have used a recipe but my mom was on the computer, so I figured, heck I can make my own! I'm really glad that I wrote everything down. This has got to be one of the best soups ever! Or you could just talk out the stalk and use it for a sauce on noodles.

Tangy Country Style Tomato Soup
(serves two full bowls for dinner)

1 medium yellow onion
3 cloves of garlic
1 1/2 cups campier tomatoes
1 1/2 cups cherry tomatoes
2 Tbs olive oil
1 tsp salt
1 tsp pepper
1 tsp oregano
1 tsp thyme

2 Tbs white wine vinegar
5 cups low sodium stalk (vegetable, chicken, turkey)
2 tsp sweet chili
1/2 cup half and half or milk

Day old baguette (optional)

Preheat oven to 400 F

Roughly chop the onion, mince garlic, cut tomatoes in chunks. Toss vegetables with olive oil and seasonings on a baking tray, squish some of the tomatoes with your hands. Bake for about 50 minutes or until caramelized.

Scrape roasted vegetable mixture into a medium sized cooking pot.

Add white wine vinegar, stir, let liquid evaporate.

Add stock, I used homemade turkey stock so it wasn't as salty, if using canned stock  omit salt from roasted vegetable mixture. Let simmer about 30 minutes covered.

Let cool, add half and half.

Serve with cubes of baguette.



















You really should try it!!!

19  JEWELRY AND TRINKETS / Trinkets and Jewelry: Completed Projects: Reconstructed / Re: Clear Plastic Fork Ring on: January 19, 2009 11:36:22 PM
yeah it can be annoying to wear at times. but over all its pretty comfy, just a once in a while kind a fashion ring.

wow. toothbrushes. thats an idea.
20  JEWELRY AND TRINKETS / Trinkets and Jewelry: Completed Projects: Reconstructed / Re: Oddball plastic fork necklace on: January 19, 2009 01:01:37 PM
yeah here's a post i just made about it. lol u reminded me to do it. thanks

http://www.craftster.org/forum/index.php?topic=287977.0

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