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Showing posts with label Beef Stock. Show all posts
Showing posts with label Beef Stock. Show all posts

Kitchen + Home Stove Top Smokeless Grill Indoor BBQ

Home Stove Top Smokeless Only today $17.99!



Home Stove Top Smokeless
Home Stove
 This is one of the quickest and most healthy ways to cook meat or vegetables that taste amazing. Start eating healthier, better tasting food when you cook with this stove top grill. It allows you to enjoy that grilled taste without all the hassle.
Reduce fat and cholesterol in foods while sealing in flavor and juices with this stove top grill. It is a healthy and delicious alternative to pan frying or broiling, and is way more tasty than baking. Your food will taste better than ever and you will spend less time and effort preparing it. What more could you want?
For a longer life, hand wash after use. The non-stick surface ensures that food slides off easily even when cooked on, but a gentler hand wash will make this surface last longer.
The stainless steel drip pan on our stove top grill serves several purposes. It supports the actual grill pan, collects all of the drippings from the food you are cooking, and also can be used to steam flavor into your food.
It has a safe, non-stick surface that will allow food to cook quickly without sticking, and that same surface will make it easy to clean afterward. Fill the stainless steel drip pan with water, or your favorite marinade to add moisture to your food, infuse flavor, and prevent drying. 


Top Price $17.99
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MIGMAGING

French onion soup



INGREDIENTS
1/2 cup of low-fat butter
6 onions (sliced into thin half-moons)
8 or 10 fresh thyme sprigs
1 teaspoon of salt
1 teaspoon of black pepper
1 tablespoon of flour
1 cup of dry white wine
4 cups of beef stock
2 cups of chicken stock
1/2 cup of sliced ciabatta (or any other bread)
3 cups of grated cheese

PREPARATION
1. Melt the butter in a large pan. Add the onion, thyme, salt, and pepper. Cook, stirring, for about 30 minutes until the onion is soft and brown.

2. Add the flour and cook for 1 or 2 minutes more. Pour in the white wine and bring it to a boil, stirring. Add the beef and chicken stocks and simmer the dish for 30 minutes. Season it with salt and pepper.

3. Line a baking sheet with parchment paper and place the cubes of bread on it. Toast them for 3 to 5 minutes until they get crunchy.

4. Take the thyme sprigs out of the soup. Pour the soup into heatproof serving pots. Top them with the toasted bread and sprinkle with the cheese.

5. Place the pots in the oven for 3 to 5 minutes until the cheese melts.

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