Author: Cary Gersh

Posted on

French Onion Soup

French Onion Soup
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2328 calories
254 g
239 g
82 g
146 g
50 g
3062 g
6996 g
22 g
0 g
27 g
Nutrition Facts
Serving Size
3062g
Amount Per Serving
Calories 2328
Calories from Fat 718
% Daily Value *
Total Fat 82g
125%
Saturated Fat 50g
248%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 21g
Cholesterol 239mg
80%
Sodium 6996mg
292%
Total Carbohydrates 254g
85%
Dietary Fiber 13g
50%
Sugars 22g
Protein 146g
Vitamin A
45%
Vitamin C
40%
Calcium
209%
Iron
101%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 cans, beef consommé
  2. 2 cans water
  3. 2 onions
  4. butter
  5. Swiss cheese (sliced or chunks)
  6. French bread
Instructions
  1. In large pot, sauté onion in butter, brown until lightly golden
  2. Add soup and water
  3. Add pepper and stir until almost boiling
  4. Pour into oven-proof soup crocks
  5. Grate cheese over bread and broil until golden brown
beta
calories
2328
fat
82g
protein
146g
carbs
254g
more
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Pork Tenderloin with Rub

Pork Tenderloin with Seasoned Rub
Serves 4
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 teaspoon garlic powder
  2. 1 teaspoon dried oregano
  3. 1 teaspoon ground cumin
  4. 1 teaspoon ground coriander
  5. 1 teaspoon dried thyme
  6. Salt
  7. 1 1/4 pounds pork tenderloin
  8. 1 tablespoon olive oil
  9. 1 teaspoon minced garlic
Instructions
  1. Preheat the oven to 450 degrees F.
  2. In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
  3. OVEN: In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
  4. GRILL: Sear in skillet first, then put on grill at medium heat for 10 minutes. Turn and cook for another 7-10 minutes until meat reaches 160º. Rest for 5 minutes and serve.
Notes
  1. See Mustard Sauce recipe to go with this dish.
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calories
0
fat
0g
protein
0g
carbs
0g
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Breakfast Pie with Hash Brown Crust

Breakfast Pie with Hash Brown Crust
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tbl olive oil
  2. 3 1/2 cups peeled, shredded hash browns
  3. salt, black pepper
  4. 2 tbl unsalted butter
  5. 1 large leek, halved lengthwise, cleaned, and white and light greens thinly sliced into half moons
  6. 8 oz mushrooms, cut into 1/4 inch slices
  7. 5 large eggs
  8. 3/4 cup heavy (whipping) cream
  9. 1 cup grated parmesan
Instructions
  1. Preheat the oven to 350 degrees with a rack in the middle position.
  2. Heat the olive oil in a large nonstick skillet over medium heat. While the skillet heats, combine the shredded potatoes with 1 teaspoon salt, ½ teaspoon pepper, and some rosemary in a large bowl and toss to combine.
  3. Add the seasoned potatoes to the hot skillet, spread them into a single layer, and cook, flipping once with a spatula, until they are crispy on both sides, about 10 minutes. Dump potatoes into a 9" pie plate and spread along the bottom and up the sides. You may want to allow the potatoes to cool a little before spreading.
  4. Melt 2tbl butter In the same skillet over medium heat. Add the leeks and mushrooms and cook until they are soft and lightly browned, 15 to 20 minutes. Remove from heat and let cool.
  5. Meanwhile, combine the eggs and cream in a large bowl and whisk together. Add salt and pepper and half the grated cheese and whisk until incorporated.
  6. Spread the leeks and mushrooms over the bottom of the crust and top with the remaining cheese. Pour in the egg mixture.
  7. Bake until the filling is cooked through and the top is nicely browned, 30 to 40 minutes. Serve immediately. Serves 6.
Notes
  1. This is really good, and a solid choice for vegetarians and gluten-sensitives.
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calories
0
fat
0g
protein
0g
carbs
0g
more
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Cheese Onion Pie II

Cheese Onion Pie 2
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 5-6 small onions
  2. 1 large onion
  3. 1 cup half-and-half
  4. 1 cup milk
  5. 5 eggs
  6. 1 tsp salt
  7. 1/4 tsp pepper
  8. 1/4 tsp cayenne
  9. 1 lb swiss slices, in strips
Instructions
  1. Beat eggs, add liquids and seasonings
  2. Place onions in pie crust and top with cheese strips
  3. Pour liquid over pie and sprinkle on paprika
  4. Bake at 350º for 30 minutes
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calories
0
fat
0g
protein
0g
carbs
0g
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Nomayo Cocktail

Nomayo Cocktail
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144 calories
11 g
0 g
0 g
1 g
0 g
220 g
10 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
220g
Amount Per Serving
Calories 144
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
8%
Sugars 2g
Protein 1g
Vitamin A
1%
Vitamin C
35%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1⁄2 oz
  2. Plymouth gin
  3. 3⁄4 oz
  4. St-Germain
  5. 1⁄2 oz
  6. Aperol
  7. 1⁄2 oz
  8. Fresh lemon juice
  9. Champagne
  10. Lime twist for garnish
Instructions
  1. Add all the ingredients, except the Champagne, to a shaker and fill with ice.
  2. Shake and strain into a chilled coupe or Martini glass.
  3. Float the Champagne on top and garnish with a lime twist.
beta
calories
144
fat
0g
protein
1g
carbs
11g
more
NoMayo https://nomayo.us/
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Egg Drop Soup

Egg Drop Soup
Print
312 calories
22 g
372 g
11 g
36 g
3 g
1425 g
5295 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
1425g
Amount Per Serving
Calories 312
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 372mg
124%
Sodium 5295mg
221%
Total Carbohydrates 22g
7%
Dietary Fiber 8g
31%
Sugars 4g
Protein 36g
Vitamin A
648%
Vitamin C
166%
Calcium
47%
Iron
77%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 cups chicken broth
  2. Fresh bok choi (spinach okay too)
  3. 2 eggs, beaten
  4. 1 1/2 tsp cornstarch (mix with a little water)
  5. SEASONINGS
  6. 3/4 tsp salt
  7. dash of pepper
  8. 1 TB light soy sauce
  9. Dash of accent
Instructions
  1. Bring chicken stock to boil
  2. Add seasonings
  3. Let boil for a couple minutes, add cornstarch
  4. Add scrambled eggs by pouring on back of spoon
  5. Stir softly and pour into bowls
beta
calories
312
fat
11g
protein
36g
carbs
22g
more
NoMayo https://nomayo.us/
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Shrimp Fried Rice

Shrimp Fried Rice
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. SEASONINGS
  2. 1/4 tsp sugar
  3. 1/2 tsp accent
  4. 1 TB light soy sauce
  5. 1/2 tsp salt
  6. INGREDIENTS
  7. 3 cups cold cooked rice (air dried)
  8. 2 onions, diced
  9. 2 stalks scallions sliced
  10. 1/2 cup green peas, or pea pods
  11. 4 chinese mushrooms, diced
  12. 3 eggs, scrambled
  13. 1 6oz pkg frozen shrimp (or use fresh)
  14. 2 tb dark soy sauce for color
  15. 3 TB grapeseed or peanut oil, divided
Instructions
  1. Scramble eggs. Cook until dry and set aside for later.
  2. Add pinch of baking soda to 1-2TB hot oil. Add vegetables and stir fry until onions taste done. Add seasonings and stir. When done, dish it out without liquids and wipe down wok.
  3. Cook shrimp in oil for one minute. Dish it out and wipe wok.
  4. Add 2TB oil to wok. When very hot, add rice and stir fry.
  5. When crusty, dry, brown, add vegetables, scrambled eggs and shrimp.
  6. Add dark soy sauce for color.
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calories
0
fat
0g
protein
0g
carbs
0g
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Vidalia Onion and Sweet Pepper Strata

Vidalia Onion and Sweet Pepper Strata
Print
2209 calories
227 g
1224 g
95 g
114 g
35 g
1975 g
2863 g
71 g
1 g
54 g
Nutrition Facts
Serving Size
1975g
Amount Per Serving
Calories 2209
Calories from Fat 845
% Daily Value *
Total Fat 95g
146%
Saturated Fat 35g
175%
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 41g
Cholesterol 1224mg
408%
Sodium 2863mg
119%
Total Carbohydrates 227g
76%
Dietary Fiber 39g
155%
Sugars 71g
Protein 114g
Vitamin A
150%
Vitamin C
855%
Calcium
373%
Iron
139%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons olive oil, plus more for the pan
  2. 1 medium Vidalia onion, thinly sliced
  3. 1 red bell pepper, cored, seeded and thinly sliced
  4. 1 yellow bell pepper, cored, seeded and thinly sliced
  5. 2 cloves garlic, peeled, minced
  6. 12 thin slices firm white sandwich bread, cut into 1-inch squares
  7. 2 ounces freshly grated Parme­san cheese, divided
  8. 6 large eggs
  9. 2 1/2 cups milk
  10. 2 sprigs thyme, leaves picked
  11. Coarse salt and freshly ground black pepper
Instructions
  1. Oil a 9x13 baking dish; set it aside
  2. In a large saute pan, heat the oil over medium heat and saute the onion until it's golden, about 5 minutes
  3. Add the bell peppers and saute until they are tender, about 5 minutes
  4. Add the garlic and saute until the mixture is fragrant, about 1 minute
  5. Place half the bread squares in the prepared baking dish; top them with half the vegetables
  6. Sprinkle half the Parmesan over the vegetables and top with the remaining bread and vegetables
  7. In a medium bowl, whisk together the eggs, milk and thyme; season with salt and pepper. Pour the egg mixture over the bread and vegetables.
  8. Cover and chill the strata at least 3 hours, or up to 12.
  9. Heat the oven to 375 degrees. Let the strata stand at room temperature 20 minutes.
  10. Sprinkle the remaining Parmesan cheese over the strata and bake until it's puffed and golden brown around the edges, about 50 minutes.
beta
calories
2209
fat
95g
protein
114g
carbs
227g
more
NoMayo https://nomayo.us/
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Guacamole

Guacamole
Print
345 calories
22 g
0 g
30 g
5 g
4 g
335 g
2378 g
5 g
0 g
24 g
Nutrition Facts
Serving Size
335g
Amount Per Serving
Calories 345
Calories from Fat 249
% Daily Value *
Total Fat 30g
46%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 2378mg
99%
Total Carbohydrates 22g
7%
Dietary Fiber 15g
60%
Sugars 5g
Protein 5g
Vitamin A
26%
Vitamin C
63%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 avocado
  2. 1tsp onion
  3. 1tsp garlic salt
  4. 1/4 tsp lemon juice
  5. 1 tomato
Instructions
  1. Mix ingredients
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calories
345
fat
30g
protein
5g
carbs
22g
more
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Broccoli Rice Casserole

Broccoli Rice Casserole
Print
914 calories
150 g
31 g
24 g
28 g
7 g
1218 g
2594 g
17 g
0 g
13 g
Nutrition Facts
Serving Size
1218g
Amount Per Serving
Calories 914
Calories from Fat 215
% Daily Value *
Total Fat 24g
37%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 6g
Cholesterol 31mg
10%
Sodium 2594mg
108%
Total Carbohydrates 150g
50%
Dietary Fiber 12g
49%
Sugars 17g
Protein 28g
Vitamin A
45%
Vitamin C
432%
Calcium
32%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 10oz pkg chopped broccoli, cooked and drained
  2. 1 1/2 cups rice, cooked
  3. 1/4 cup chopped onion, sauteed
  4. 1/2 cup chopped celery, sauteed
  5. 1 can cream of chicken soup
  6. 1 small jar, Cheese Whiz
  7. 1/2 cup milk
  8. 1 cup chopped water chestnuts
Instructions
  1. Mix all ingredients together
  2. Bake at 350º for 30 minutes
beta
calories
914
fat
24g
protein
28g
carbs
150g
more
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