3 large white onions, sliced
3 tablespoons butter
2 tablespoons brown sugar
64 oz Beef Broth
1 tbsp Worcestershire sauce
1 clove garlic, minced
⅓ cup dry sherry
4 sprigs fresh thyme (1 tsp dried Thyme)
1 Bay Leaf
8 slices dry french bread
¾ cup Gruyere cheese, shredded
½ cup Emmental cheese, shredded
6 tablespoons fresh parmesan cheese
In a large non-stick pan, cook onions, butter and brown sugar over medium low heat until golden and caramelized. (About 20 minutes). Once golden, add to the slow cooker along with remaining ingredients except bread and cheeses. Cook on low for 6-8 hours. Remove and discard bay leaf and ladle the soup into bowls. Top with dry bread slices and cheeses. Broil 2-3 minutes or until cheese is melted and browned.
1 lb. shredded deli ham (can used diced leftover ham)
12 slices bread (approx.)
2 cups shredded cheddar
6 eggs beaten
salt & pepper
2 cups milk
1 heaping tbsp mustard
Topping: 2 tblsp. melted butter 2 cups crushed corn flakes
Place slices of bread to line bottom of greased 9 x 12 pan. Top each slice with ham and cheese. Place more slices of bread on top. Combine milk, mustard, salt, pepper and eggs, blend and pour over bread. Refrigerate overnight. In AM mix corn flakes and melted butter and sprinkle over top of egg/bread. Bake in preheated oven at 350° for 50 – 60 minutes or until knife inserted in center comes out clean.
Option: sauté 1 diced bell pepper and 1 small diced onion and sprinkle over top of ham before topping with cheese. Could also use green onion and mushrooms.
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk, heated
16 oz white extra sharp cheddar cheese
16 oz elbow macaroni cooked as directed
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stir in grated Cheddar cheese stirring until melted. Pour over cooked macaroni. Bake at 350 degrees until lightly brown and bubbly.
2 tubes refrigerated cinnamon rolls with icing
4 Tbsp. butter, melted
½ cup milk
2 tsp cinnamon
2 tsp vanilla
1 cup maple syrup
Pour the butter on the bottom of a 9×13 glass baking dish.
Cut each cinnamon roll into 8 pieces, and spread evenly over the butter.
In a separate bowl, whisk the eggs, milk, cinnamon, and vanilla, and pour over the cinnamon rolls.
Pour 1 cup of maple syrup over the mixture.
Bake at 375°F for 45 min.
Top with the icing from the cinnamon rolls.
6 cups water 4 cups uncooked egg noodles
1 onion, chopped 1/2 cup sour cream
1 can cream of chicken soup 2 cups diced cooked ham
2 cups shredded Swiss cheese salt and pepper to taste
1/4 cup dry bread crumbs
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole. Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain. Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs. Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.
1 pound ground Italian 1 onion, chopped
2 large carrots, chopped 2 stalks celery, chopped
4 cloves garlic, minced 1 tablespoon Italian seasoning
2 teaspoon beef bouillon powder ½ teaspoon salt
4 cups beef broth cornstarch mixed and dissolved in ¼ cup water
12-ounce cans full fat evaporated milk or half and half
12 ounce packet three cheese tortellini
5 cups fresh baby spinach
1 cup milk
Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through. Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted. Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes. Serve with crusty warmed bread