Guaranteed to Please Dinner
Here are a few must-haves submitted by our fans that will make any dinner occasion perfect.
This is one of the easiest and tastiest French Onion Soup recipes you'll find. It makes an elegant start to a meal.
Prep time: 20 min
Cook time: 50 min
Yields: 6 servings
Ingredients
3 tablespoons butter or margarine
4 onions
5 1/2 cups warm water
1/2 cup dry white wine
6 MAGGI Beef Flavor Bouillon Cubes
1 teaspoon Worcestershire sauce
3/4 cup diced Swiss cheese
6 French bread
1/2 cup shredded Swiss cheese
1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Instructions
MELT butter in large saucepan over medium heat. Add onions; cook, stirring occasionally, for 15 to 17 minutes or until golden brown and tender. Stir in water, wine, bouillon and Worcesteshire sauce; bring to a boil. Reduce heat to low. Cover; cook for 20 minutes.
PREHEAT oven to 425° F.
LADLE soup into 6 oven-proof bowls. Top with diced Swiss cheese and slice of toast. Sprinkle with shredded Swiss cheese and Parmesan cheese.
BAKE for 10 to 15 minutes or until cheese is golden.
Perfect for entertaining! These delicious Coffee-Spice Rubbed Ribs are made with a unique coffee rub mixture that features a hint of cocoa.
Prep time: 15 min
Cook time: 245 min
Ingredients
2 (about 4 pounds total) baby back ribs
2 1/2 teaspoons packed brown sugar
1 1/4 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules or NESCAFÉ CLÁSICO Pure Instant Coffee Granules
1 1/4 teaspoons sea or kosher salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons ground coriander
3/4 teaspoon freshly ground black pepper
1/4 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon vegetable oil
1 bottle amber ale or 1 1/2 cups dry red wine
Instructions
FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.
COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.
PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Preheat grill. Grill ribs over medium flame, turning once, for 5 minutes.
Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!
“Toasted” Coconut Custard Pie is simply sophisticated and an elegant choice for entertaining. Your party guests will be enchanted.
Prep time: 15 min
Cook time: 10 min
Yields: 8 servings
Ingredients
1 can NESTLÉ® CARNATION® Evaporated Milk
1 cup sweetened flaked coconut
1/2 cup granulated sugar
3 large egg yolks
3 tablespoons cornstarch
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
2 cups frozen whipped topping
1 prebaked 9-inch (4-cup volume) deep-dish pie shell
Instructions
HEAT 1 cup evaporated milk,
3/4 cup coconut and sugar in medium,
heavy-duty saucepan over medium-high heat until simmering. Remove from heat; let stand for 10 minutes.
WHISK remaining evaporated milk, egg yolks, cornstarch and salt in small bowl until blended. Gradually whisk egg mixture into coconut mixture in saucepan. Return saucepan to medium heat. Cook, stirring constantly, for about 4 to 5 minutes or until mixture thickens. Remove from heat; stir in butter and vanilla extract until smooth. Place in refrigerator for 30 minutes or until cool to the touch. Gently stir in
1 cup whipped topping; spoon into prepared crust.
REFRIGERATE for 3 hours or until set. Spread
remaining cup whipped topping over center of filling. Sprinkle with
remaining 1/4 cup coconut.
NOTES: • To toast coconut, spread on rimmed baking sheet, bake at 350º F until light golden brown, about 8 to 10 minutes, stirring frequently.