Delia smith french onion soup recipe

Question on marketplace sandwiches

2023.05.28 21:36 Flyinhick Question on marketplace sandwiches

I used my final reward on the French Onion Grilled Cheese with Gouda sandwiches from the marketplace. How are marketplace recipes normally packed? My sandwich ingredients were never packed into their own bag, and were just strewn throughout the box. Also, there was no recipe card for the sandwiches. Is this normal?
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2023.05.28 20:47 ElenaSunshineMag How to prepare the right dinners for the whole week?

How to prepare the right dinners for the whole week?

photo from pixabay
The idea of a proper dinner attracts many. And in theory, I have progressed very far: I know how to choose healthy foods, and how to prepare delicious dishes from them.
Returning home after a busy day of work, I was not ready to spend time preparing the right and healthy dishes.
That is, plan, predict, and make an inventory. I now spend less than an hour on a Sunday to ensure I have the right dinners for the whole week.
1. I cook cereals — this is bulgur, brown rice( any). This time does not need to be spent at all: the cereal is prepared by itself if you use a slow cooker or a steamer. Ready-made cereals should be cooled and put in the refrigerator in serving containers. And now you have the base for salads with baked and fresh vegetables and a side dish for protein dishes.
2. You can cook baked vegetables. Coarsely chop the eggplants, zucchini, carrots, and sweet peppers, put them in a mold, sprinkle them with olive oil, and put in the oven for 10 minutes. Baked vegetables are a great side dish. Make vegetable caviar by simply grinding everything in a blender and adding olive oil and an addition to the salad. Separately bake the sliced pumpkin - it is combined with green salad, pine nuts, and feta. In the oven, bake the beets, wrapping the unpeeled vegetables in foil. It will become the basis for salads and pates-just add cheese, herbs, or avocado.
3. Cook the beans, chickpeas, and lentils. Legumes are a very good option for dinner. You can use canned beans or chickpeas. These preparations will be an excellent basis for soup with tomatoes, carrots, onions, lobio, and salads. Such options: lentils, cheese, green salad; beans, garlic, walnuts, and a large bunch of parsley. Homemade hummus is also a great option for a light and healthy dinner in combination with fresh vegetables.
4. Cook vegetables on a steamer. String beans, cauliflower, and broccoli will be a useful side dish, but it plays a major role in the omelet with vegetables. How to prepare the right dinners for the whole week?
5. Prepare a protein base — baked chicken breasts and fish.
Chicken breast is a product that will help you out at any second and will allow you to create a culinary masterpiece in a short time. A chicken breast in the oven turns out to be a delicious, fragrant, and festive dish.
Baked fish is a very tasty and healthy dish that can be prepared at home. To do this, you will need a minimum amount of additional ingredients and a variety of different spices. To make a ready-made delicacy like everyone, you need not only to cook delicious fish in the oven but also to be able to serve it correctly. You can bake fish in the oven in a variety of ways. Each of them has its own flavor, which makes the dish original and well-recognized.
6. Prepare fresh vegetables cut into cubes carrots, kohlrabi, celery, and daikon. Just add hummus or a dip of soft cottage cheese with herbs, and a light dinner is ready. I agree that sliced vegetables lose vitamins, but I choose the lesser of two evils: I'd rather open the refrigerator and see sliced and slightly lost nutritional value vegetables.
This plan works. On a sunday, spend just one hour of time to ensure you have proper and delicious dinners. In general, a solid benefit!
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2023.05.28 19:20 MissDaisy01 Round Steak with Rich Gravy

* Exported from MasterCook *

Round Steak with Rich Gravy

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds round steak -- top, round, bottom or sirloin tip, 1-inch thick
1/3 cup flour
3 tablespoons shortening
1 package onion soup mix -- (1 1/2 ounce)
1/2 cup water
10 1/2 ounces cream of mushroom soup -- condensed

Sprinkle one side of meat with half of flour; pound in. Turn meat and pound in remaining flour. Cut into 6 to 8 serving pieces.

Melt shortening in large skillet; brown meat in shortening over medium heat, about 15minutes. Sprinkle onion soup mix over meat. Mix water and soup; pour over meat. Cover tightly; simmer 1 1/2 to 2 hours or until tender.

Place meat on warm platter. Heat remaining gravy mixture to boiling, stirring constantly; pour over meat. Serves 6 to 8.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 420 Calories; 27g Fat (59.1% calories from fat); 34g Protein; 8g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 679mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

Betty Crocker
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2023.05.28 19:16 Choice_Construction3 Champps Loaded Potato Soup

Champps Loaded Potato Soup
Someone pointed out that I accidentally put the recipe for the Loaded Potato Soup above the recipe I had for my previous post, the Asiago Cream Sauce. Therefore, I decided to make an official post.
Here are the conversions I made for smaller batches:
Divided by 2:
4oz butter in pan heated
Add and cook for 5min: 8oz of diced onion 1/2TBSP of garlic chopped
Add and cook for 2min: 1TSP of White pepper 1TSP thyme 1/3TSP Nutmeg 1 Bay leaf 1/2TBSP Salt 1TBSP Worcestershire Sauce
Add and mix for 1min (don’t brown): 4oz flour
Add and whisk for 1min: 2qt (1/2gal) water 2oz chicken base 1pt (1/2 qt or 2 cups) milk 1pt (1/2 qt or 2 cups) heavy whipping cream
Add slowly stirring constantly to melt: 1/2 cup Parmesan cheese
Add and bring to rapid boil for 5min: 30oz (1lb 14oz) potatoes (they use canned)
Add and stir for 2min: 4oz green onions
Divided by 4 (best version to use for few people):
2oz butter in pan heated
Add and cook for 5min: 4oz diced onion 3/4 TSP garlic chopped
Add and cook for 2min: 1/2 TSP of White pepper 1/2 TSP Thyme 1/8 TSP Nutmeg 1 Bay leaf 1/4 TBSP Salt 3/4 TSP Worcestershire Sauce
Add and mix for 1min (don’t brown): 2oz flour
Add and whisk for 1min: 1qt water 1oz chicken base 1 cup milk 1 cup heavy whipping cream
Add slowly stirring constantly to melt: 1/4 cup Parmesan cheese
Add and bring to rapid boil for 5min: 15oz potatoes (they use canned)
Add and stir for 2min: 2oz green onions
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2023.05.28 18:00 dfr1238 [(FP-POV Gorou)Fanfiction]38.2 C

Beep—beep—beep—beep beep—
I lifted the thermometer I had placed in her flushed left ear.
Looking at the reading on the thermometer, it showed "38.2 C".
Although a pregnant woman’s body temperature tends to be higher, this was definitely a fever, no doubt about it.
I slowly lowered my hand holding the thermometer, looking at Hoshino-San lying on the couch, I covered my face and recalled this morning.

The usual morning routine, I entered the bathroom for the usual grooming and looked at myself in the mirror.
After coming out, I noticed the mobile phone on the kitchen counter was buzzing with a notification, so I checked it.
I noticed that Hoshino-San had sent me two messages.
I opened the chatroom: "Amamiya-Sensei, I think I have a fever." she messaged—ugh. She sent a sticker—a somewhat chubby white seal looking displeased with a thermometer apparently stuck up its rear—What?
I turned off the phone screen and put it into my pocket. I put on my mask, grabbed the alcohol spray, and rang the doorbell at Hoshino-San's next-door apartment.
After a moment...
…She didn't faint, did she? But then—she opened the door, her face looking somewhat flushed.
"Ah~~Uno you're here~" She—What? "Hoshino-San, are you okay?" I asked.
"Relax! I just feel a little—" she said, waving her hand forward, then her body started to fall forward—"HEY ! HOSHINO-SAN!" I quickly stepped forward to catch her, her head leaning slightly on my shoulder.
"I'll take you to the couch to rest first." I gently assisted her, helping her to lie down on the couch.

Looking at her lying on the couch, she was resting with her eyes closed. Apart from looking exhausted, coughing, and a runny nose, her symptoms didn't seem severe. It's possible that she started feeling unwell on the way home yesterday, and her symptoms worsened during the night, preventing her from sleeping well.
I noticed her constantly adjusting her position, so I went to her bedroom and fetched a blanket and a pillow. I gently lifted her head and put the pillow in a comfortable place for her, and then covered her with the blanket.
"Is there anywhere else you're feeling uncomfortable?" I asked her softly. "Hmm... my... my head hurts a lot." she answered weakly, her face showing discomfort and her hands gripping the blanket tightly.
She couldn't take care of herself in this state, and I couldn't bear to leave her alone. "Hoshino-San, do you feel too cold right now?" I asked her gently.
"Uh... yeah, um... yes..." she answered slowly with her eyes closed. I got up, looked around for the air conditioner remote, found it, and turned up the temperature slightly.
After that, I went to her bathroom, rinsed a plastic washbasin, filled it with seventy percent hot water and thirty percent cold water, soaked a towel in it, and brought it to the living room.
I dipped the towel in the water, then wrung out most of the water. I then gently placed the warm towel on her forehead. Her expression seemed to relax a bit.
I watched her resting quietly.
After a while, I reheated the towel and placed it on her forehead again.
"Hoshino-San, did you do anything yesterday that might have led to catching a cold?" I asked her gently. "Uh... drank too much lemon water?" she answered me.
Uh... dinner last night? If I recall correctly, she didn't drink much.
"I saw you didn't drink much lemon water yesterday, was there anything else?" I asked her gently. "Um... yesterday... I think I took a cold shower." she answered slowly.
"For a long time?" I asked her. "I... don't remember, I think... after dancing yesterday afternoon, I showered until you rang the doorbell?" she slowly—What?
She showered until I rang the doorbell? I had finished a movie before I went to see her!
"Do you only take cold showers, Hoshino-San?" I asked her gently. "Well... at the beginning there was hot water, but later it ran out." she answered slowly.
I got up and gently opened the balcony door. The water heater is the same model as mine, the movie "The Graduate" is about 100 minutes, so this water heater can provide hot water for about 20 minutes, which means... 80 minutes of a cold shower.
No wonder she caught a cold... I heard her coughing from inside.
It seemed that I had no choice today. I walked over to the railing, dialed the hospital, and waited for the call to go through.
"Hello, this is Amamiya Gorou, a gynecologist. I have an emergency to attend to. My neighbor suddenly has a fever and can't take care of herself. She has no one else to look after her. I'm sorry, I need to take a leave of absence." I said. "Understood, Amamiya-Sensei, thank you for informing us. Are you sure your neighbor's condition requires your personal care? Does she need to be taken to the hospital?" the other party asked.
"Yes, I'm worried about her condition. I believe I need to see her myself. I've already assessed her illness. I will observe her condition. If it worsens, I will take her to the hospital immediately." I replied. "We understand your situation, Amamiya-Sensei. How long do you think your leave will last?" they asked. "I estimate I will need a day. I will handle this issue as soon as possible and return to the hospital." I answered.
After some more conversation, I managed to take the leave. I started thinking about what food is good for someone with a cold.

To be honest, aside from catching a cold when I was a child, I don't seem to have much experience with colds. Among the people I know, the one to ask about making a meal for someone with a cold would be...
But I didn't really want to call— I heard coughing from the room.

Sigh. I dialed a number from my contact list, waiting for the other party to pick up.
"Hello, this is the Amamiya residence." the voice on the other side said. "Hey, Grandma, it's me—" She cut me off. "Oh! My dear grandson! How rare of you to call back home! Did you miss Grandma?" she said joyously. "Kind of, but today I wanted to—" She cut me off again. "Gorou, are you bringing your girlfriend home this time? Should I notify the relatives?" She inquired—
Yes, this is precisely why I don't fancy making these phone calls.
"No, no, no, wait a moment! Grandma! Not every time I call it means I'm bringing a girlfriend home, okay!? I have other things to discuss!" I said, burying my face in my hands.
"Well, what could be more important than you bringing back my great-grandson? Gorou, you're nearly thirty now. There are only old folks and adults in our hometown, no children or babies. I'm bored! I wouldn't mind taking care of a child again, after all, I did help raise you!" she started to ramble.
"No, Grandma, aren't you missing several steps here? It's not like once you have a girlfriend, a baby pops out, right? Can't you just let things take their natural course? And today I really didn't call to talk about this!" I answered, feeling helpless.
"So, do you have a girlfriend?" She asked. "...No." I replied.
A moment later.
"Alright then, what did you need today?" she said, sounding a little impatient. "Do you remember what you used to cook for me when I was sick? The kind that made me feel better really quickly?" I asked her.
"I don't recall having any sort of family heirloom elixir. Or are you referring to the usual meals you ate when you were sick?" She asked. "...Yes, the latter. The meals you prepared when I was ill, do you remember them?" I clarified.
"...You don't sound sick to me?" She queried. ", it's not me—" She cut me off. "Who are you cooking for?" She asked, seemingly curious. "Well, my neighbor—" She cut me off.
"Oh!? A girl?" She—what? "Does that matter?" I asked, looking ahead. "Of course, it concerns my great-grandchild." she proclaimed proudly.
"Grandma, please, can you stop fixating on having a great-grandchild?" I said.
After a pause.
"Okay, Gorou, it was lovely chatting with you today. Let's talk again another day. Bye—" I cut her off. "ALRIGHT! ALRIGHT! HOLD ON, DON'T HANG UP!" I shouted.
I took a deep breath.
"...Yes, she's a girl, are you satisfied now?" I finally answered. "Oh, I thought it might have been a boy. That's a relief." she responded—what?
"Grandma, you're being too pragmatic." I retorted. "This is about my great-grandchild—so when are you bringing her home?" she asked—wait, what?
"Grandma, first, she is my patient, second, we're not that close, and third, she's only sixteen." I responded.
"Gorou, first, so what? Does that matter? Second, you know they say 'familiarity breeds affection'! Third, I gave birth to your mother when I was sixteen." she countered—wait a minute, the third point, what the hell, sixteen? I never knew that.
"Grandma, what do you mean 'does it matter?' She's my patient, I'm an 'OB/GYN'. How do you think the baby in my patient's belly came about?" I told her seriously.
"And so?" She—really?
"Grandma, babies don't just spring from stones, nor do they reproduce asexually." I replied.
"What is reproduce asexually?" She asked.

"Anyway, Grandma! Times have changed. If this were to happen, I would be socially ostracized, seriously!" I told her.
"No worries! Then just wait until she's twenty! I can wait a few more years, no problem!" she said. "No, Grandma, this—wait! Today I really just called for a recipe! She's not feeling well right now, can we talk about this another time?" I asked her.
After a moment.
"Um...alright, rice porridge—add a little ginger, steam some chicken breast and dice it." she answered. "With ginger, right?" I repeated.
"Yes, you could also make her a vegetable soup! Add tomatoes, onions, and garlic. Oh yes, garlic is very important!" she instructed. "Alright, alright, garlic, got it." I echoed.
"I used to stir-fry some broccoli, but softer food is better for someone with a cold." she advised. "Mhm, I'll keep that in mind." I affirmed.
"Oh, our Gorou is finally cooking for a girl! It seems my teachings weren't in vain!" she said, laughing. "Grandma, can you not—" She cut me off.
"I thought that since the family persuaded you to become an OB/GYN, you had lost interest in cooking—"
Right, isn't it?
After the family convinced me to become an OB/GYN, how could they think I was still interested in cooking? I gazed at the blue sky ahead.
"Gorou?" She called. "Yes, Grandma, I hear you. Is that about it? I have to go, she's not feeling well." I told her. "Alright then! Don't forget to come visit Grandma when you're free! Bye!" she said. "Sure, I will, goodbye." I hung up.
I should have just googled it instead of putting myself through this. I looked at the black smoke billowing from the chimney in the distance.
Isn't this what they wanted? Isn't this what I had to do? Isn't this why I switched from being a surgeon to an OB/GYN?
After all, my mother—
I heard coughing from inside the room.
Now's not the time for these thoughts; she needs someone to look after her.
I slid open the balcony door and casually closed it behind me, moving closer to Hoshino-San, who seemed to be asleep on the sofa.
I thought about cooking at my place and bringing the meal over later, so as not to disturb her. After all, I just live next door.
Taking the key placed next to her entrance hall, I locked her door and returned to my place next door.
Back home, I took out the necessary ingredients from the fridge. To make a rice porridge with steamed diced chicken breast, I needed to find my steamer, which, luckily, I found after a brief search.
Taking out the chicken breast... ah, it needs defrosting.
Covering my face, I hadn't considered this. But I decided to use the microwave to thaw it.
I put the frozen chicken breast into the microwave and turned on the defrosting function, but I shortened the microwave time.
After each round of microwaving, I would move and turn the chicken breast. It's a bit of a hassle, but at least it ensures that every part defrosts evenly, to avoid some parts being cooked while others are raw.
Once the chicken breast was fully defrosted, it had a nice, even color—from pink to pale yellow. Despite being frozen, it was still not sticky and retained a certain firmness.
I took a sniff; it had no off-putting smell.
Next, I placed the defrosted chicken breast in the steamer and started to steam it. It should take around 20 minutes. Meanwhile, I planned to prepare a vegetable soup.
I cleaned the carrots, onions, garlic, and tomatoes, and cut them into appropriate sizes. I then grabbed a pan, heated a bit of oil, and started sautéing the garlic and onions until the onions turned semi-transparent.
Next, I added the diced carrots and tomatoes and continued to sauté for a while. A few moments later, I added an appropriate amount of water and covered the pan.
The simmering process also took about 20 minutes. By that time, I could start making the rice porridge. I picked up another pot, washed it clean, and washed a cup of rice as well, then drained the water and added four cups back.
After putting it on the stove, I turned on medium heat and slowly brought the rice to a boil until it softened. This also took about 20 minutes, by which time the porridge became thick. By then, the chicken breast was ready. I took it out and let it cool on a plate while checking on the vegetable soup.
Hmm, the scent of garlic was present but not overpowering.
A moment later, I checked on the rice porridge with a spoon. The grains were distinct but had clearly softened. When I lifted the spoon, a thin strand of white liquid was dragged up.
I diced the cooled chicken breast on a cutting board and added it to the porridge. I also prepared some ginger, grated an appropriate amount into the porridge, and waited for the ingredients to meld together.
The vegetable soup was about ready. I seasoned it with a bit of salt and pepper, then covered the pot and brought it over to Hoshino-San's house. Upon entering, I set it on the kitchen counter. She seemed to be sound asleep.
I returned home and saw that the porridge was almost ready, so I turned the heat down and picked up the frying pan, getting ready to stir-fry some broccoli.
I washed the broccoli and cut it into small pieces, then started stir-frying it in the preheated pan. During the process, I alternated between medium and low heat until the broccoli turned green and began to char slightly.
Recalling my grandmother's advice to make it softer, I added a small amount of water. After covering the pot, I turned the heat to low and let it simmer. I took the opportunity to serve the porridge to Hoshino-San, who seemed to have sensed it even in her sleep. With her eyes closed, she appeared to be smelling something.
After that, I dished out the cauliflower and added a touch of salt before bringing it over.
I took a brief rest on the sofa, picked up a tissue nearby, removed my glasses, and wiped the sweat off my face.
The morning sun was illuminating the entire room, and the wind chime on the balcony outside the glass door was gently chiming as always. The quiet hum of the air conditioning wasn't too loud.
Hoshino-San was still sound asleep on the long sofa to my left — albeit with a faint snoring due to her stuffy nose from a cold.
A little later, I went into the kitchen, picked up a bowl and spoon, lifted the pot lid, and served a bowl of porridge.
"Hoshino-San, can you eat?" I asked slowly, then brought the bowl closer to her.
I initially wanted to help her up, but she seemed to get up automatically at the scent of the food.
I handed her the bowl, and she held the spoon in her right hand with her eyes closed.
She scooped up a spoonful of porridge, then — it brushed past her upper lip.
She paused for a moment, then — this time it almost went into her nose.
"Hoshino-San, let me help you!" I said anxiously, fearing she might burn her nose next.
I scooped up a spoonful of porridge.
She kept her eyes closed, her delicate mouth slowly opening to let my spoon in. Once I put the spoon in, she closed her mouth, swallowed the porridge from the spoon. As I slowly pulled out the spoon, it seemed like she still wanted to keep it in her mouth.
She then swallowed, a smile creeping onto her face with her eyes still closed.
...This is just too cut-
No — no, I'm a doctor. I need to stay calm. She's my patient, and she's only sixteen.
I continued to feed her the remaining porridge.
A while later, I had managed to feed her half the bowl of porridge, and got her to have a few bites of the vegetables and vegetable soup.
She didn't seem to like garlic very much and now, with her eyes still closed, she was sitting on the sofa.
Thinking about it now, although I could take care of her all day, I don't have a car in case we need to rush to the hospital. I should contact her guardian.
"Hoshino-San, could you please..." Before I could finish, she had already laid down on the sofa and continued to sleep.
Alright then.
I helped her pull her feet onto the sofa, made her lie flat, covered her with a blanket, and planned to check her phone for an emergency dial setup to find an emergency contact.
Surprisingly, there was one.
I slid open the glass door, walked out onto the balcony, and made the call.
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2023.05.28 16:54 robertsonjasmine403 10.

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2023.05.28 08:18 pinch-and-roll Josh eating French onion soup

Y’all know the bullfrog scene from Family Guy? That’s how I feel when watching Josh eat French onion soup. Spills the liquid all over himself and then monkey paws the cheese strings
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2023.05.28 06:04 plasTUSK Week 22 Introduction Thread: Street Food

This was a popular suggestion last year, so thank you to u/Hamfan, u/TeletextPear, u/GingersaurusRex, u/Espio1332, and u/BoredofTheInternet!
Whether you live in a large city or a small town, you've probably had a taste of street food. Street foods are convenient and cheap (well, sometimes), and sold by vendors outside of a restaurant. But that doesn't mean they're low quality! Some street food vendors have even earned Michelin stars.
Here are a few ideas to get you started:
And that's really just the tip of the iceberg. There are so many more street foods, so why don't you share your favorites in the comments?
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2023.05.28 04:32 LoveDemNipples French Onion Soup in Bone Broth

French Onion Soup in Bone Broth submitted by LoveDemNipples to FoodPorn [link] [comments]

2023.05.28 02:41 lars2you French onion soup is amazing!

French onion soup is amazing!
It’s just perfect. Bought it for the first time, and now I’m going to stock up.
submitted by lars2you to traderjoes [link] [comments]

2023.05.28 01:16 buckeyespud Where can I find the best French onion soup in SLC?

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2023.05.27 23:48 Blackheartgirl94 Is French cuisine supposed to be so sweet?

This happened about a year ago. We were in Cancùn and I've been waiting for a whole week to eat at this French restaurant. If I remember, it was called Le Petite Cochon. In that restaurant, you're encouraged to order by courses of three. Salad, soup and main course. The salad was fine. It had a sweet and acidic dressing with mesclun greens. The soup course came. I ordered French Onion, a classic. I took a spoonful and it was sweet. Now when I say sweet, I don't mean natural sweetness from the onions, I mean sweet as in candied, like someone added sugar. That sweetness was overpowering and I got tired of it and couldn't eat much of a soup I considered my favorite. Last course was a mushroom bourguignon. It was braised in red wine and topped with truffles. I was again excited but it tasted like candied mushrooms. It was really really sweet. My family had a bite and also agreed it was too sweet to an overpowering degree. I didn't eat much of my dinner. The waiter attending me looked at my food with a frown. I felt bad, but I just didn't enjoy my meal as much as I wanted. I've never had french food except onion soup. Is it supposed to be so sweet and maybe it's not for me or was there a problem with the food?
submitted by Blackheartgirl94 to Cooking [link] [comments]

2023.05.27 22:22 JonathanDP81 Lipton Onion Chuck Steak and California Dip Deviled Eggs

Lipton Onion Chuck Steak and California Dip Deviled Eggs submitted by JonathanDP81 to Old_Recipes [link] [comments]

2023.05.27 21:31 No-Persimmon8479 Warning: Celiac Experience on Royal Caribbean Mariner of the Seas

Hey fellow cruisers,
I recently had an unfortunate experience on the Royal Caribbean Mariner of the Seas, and I feel compelled to share it with you, especially those who have celiac disease. While mistakes happen, it's crucial to be cautious and informed about the food you consume during your cruise. I want to raise awareness and caution others who may be in a similar situation.
From May 20th to 26th, I embarked on what I hoped would be a fantastic cruise. However, as someone with celiac disease, I encountered significant issues with the gluten-free options provided by Royal Caribbean. Please note that I do not believe these incidents were intentional, but rather errors that occurred in their food preparation process.
During the last two days of my cruise, I was served food that contained gluten. The first incident happened when I was served an Italian soup in the Main Dining Room (MDR). I was assured by the staff that it was gluten-free and prepared separately in a galley dedicated to handling allergies. Although I wasn't particularly fond of the soup, I didn't finish it. Shortly after leaving the MDR, I experienced stomach discomfort and had to vomit. Thankfully, I felt better almost immediately. I promptly informed the manager and MDR staff, who sincerely apologized and assured me that it wouldn't happen again.
Unfortunately, on the final day of the cruise, history repeated itself. I was served a French Onion Soup without the bread and cheese. Again, I was told that it was prepared in a separate galley. However, after taking a few bites of my main course, I had to rush out of the MDR due to severe stomach distress. This time, the reaction was much worse, causing me to vomit repeatedly and spend hours in the bathroom. It was an incredibly unpleasant experience to end my cruise on such a sour note.
I immediately informed guest services about the situation, hoping for a resolution. They assured me they would notify the Operations and Dining Staff, but unfortunately, their response was unexpected and unhelpful. I received minimal apologies and was told to email Royal Caribbean's main guest services email. Although I did so promptly, I did not receive any follow-up regarding the incident. The lack of concern and empathy was disheartening, especially considering the severity of my reaction. It would have meant a lot to receive a simple follow-up from someone on their Operations or Food and Beverage Staff, but that never came to fruition. They didn't even inquire about my well-being after the incident.
I'm sharing this experience as a cautionary tale for all those with celiac disease. Trusting every item provided as gluten-free can be risky. I highly recommend that you steer clear of any food that isn't originally prepared as gluten-free, even if it is claimed to be. Throughout the cruise, I made sure to avoid items that weren't typically gluten-free, except for the soups. I stuck to safer options like the NY Strip Steak, grilled chicken, and rice, which the staff prepared for me upon request.
If you have celiac disease and are planning a cruise, please stay vigilant and prioritize your safety. While I don't expect Royal Caribbean to perform miracles, a more empathetic response and a genuine effort to rectify the situation would have been appreciated. Remember to communicate your dietary needs before every meal, as I did, but unfortunately, it did not guarantee a problem-free experience.
Stay safe and informed, and I hope this post helps fellow cruisers with celiac disease in making informed decisions about their food choices on their next cruise.
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2023.05.27 18:26 Olivesplace Lipton

Lipton submitted by Olivesplace to Olivesplace [link] [comments]

2023.05.27 04:04 NormalLetterhead4 Simple Recipe for Chinese Spiced Braised Beef Shank

This is a popular traditional Cantonese dish. The recipe is simple, yet the dish is delicious, and you can taste the natural flavor of the beef! We typically make more than enough and save the rest for later. The braised beef shank is normally served as an appetizer. It goes well with rice or you can make beef noodle soup with it! And don’t forget about the rich braising liquid! You can use it for other dishes such as the braised eggs shown in this video.
Ingredients: - Green Onions - Ginger - Beef Shank ~1.7 lb - Dried Bay Leaves - Dried Liquorice Slices - Cinnamon - Star Anise - Coriander Seeds ½ tsp - Black Pepper ½ tsp - Sichuan Peppercorn ½ tsp - Rock Sugar 20g - Dark Soy Sauce 2 tbsp - Soy Sauce ½ Cup - Cooking Wine ½ Cup - 2 cups of Water - Eggs ~4 (optional) - Vinegar
Direction: - Wash and cut the green onions into thirds - Peel the ginger and cut into slices - Rinse the beef shank, then put it into the pot and add water - Add half of the green onions and ginger slices - Bring the water to a boil over high heat and remove the impurities - Continue to cook for about 10 minutes, then remove the beef shank - Put the beef shank into the Instant Pot - Add sliced ginger, scallions, dried bay leaves, dried licorice slices, cinnamon, star anise, coriander seeds, black pepper, peppercorns. and rock sugar - Add dark soy sauce, soy sauce, cooking wine, and water - Press the Stew/Meat button - Rinse the eggs at this time - Add a little vinegar - Put the lid on and turn up the heat to boil the water - Remove the lid, turn to low heat and cook for about 8 minutes - Peel the eggs - After the Instant Pot is naturally depressurized, press the Sauté button and put the peeled eggs in - Flip the beef shank - Cook until your desired consistency (I only cooked for about 10 minutes) - Let the beef shank cool down completely before slicing
submitted by NormalLetterhead4 to asianeats [link] [comments]

2023.05.27 00:31 Bartacomus French Onion Soup? 60 min still looks beige?

60 minutes at medium heat . Onions are getting mushy but it's still a lighter color than I'd hoped.
Did it in soup pot, 7 medium onion, 1 and half sticks of butter and a touch of oil. Made ALOT of liquid.
Can I just keep cooking it till it's darker without burning the butter?
Or add stock now?
submitted by Bartacomus to cookingforbeginners [link] [comments]

2023.05.26 15:40 barnwater_828 Hamburger Noodle Casserole

Link to recipe:
Creamy hamburger noodle casserole is the easy 30 minute dinner recipe that you need after a long day! It's simple comfort food that tastes delicious and is even better the second day!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 403



Preheat the oven to 350°f. Spray a 13x9 inch pan with nonstick cooking spray.
Cook noodles and drain. Set aside.
Melt the butter in a large skillet over medium heat. Add the diced onion and saute until it starts to soften.
Add the beef and cook until no longer pink and the onion is translucent.
Remove from heat and drain the fat. Set aside.
Add the evaporated milk, cream of tomato soup, cream of mushroom soup, Worcestershire, and garlic powder to a large bowl.
Whisk until smooth.
Taste and add salt and pepper as needed.
Stir in the ground beef mixture and the cooked noodles.
Spoon into the prepared casserole dish and sprinkle the shredded cheese on the top.
Bake at 350°f for 20 minutes or until heated through and cheese is melted and bubbly.
Sprinkle with chopped green onions before serving if desired.
This noodle casserole can be refrigerated for up to 3 days when stored in an airtight container or in the casserole dish, covered with plastic wrap. You can also freeze this casserole for up to 3 months. Thaw overnight in the refrigerator and then reheat in the oven till warm throughout.
submitted by barnwater_828 to Casseroles [link] [comments]

2023.05.26 15:37 barnwater_828 Beef Burrito Casserole Recipe

Link to recipe:
Make-ahead, creamy burrito casserole recipe is an easy weeknight dinner with lots of Tex-Mex flavor - gooey cheese and seasoned ground beef. A family fav!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30minutes
Servings: 8
Calories: 457



Preheat oven to 350F.
Cook the ground beef and onion in a heavy pan until the beef is cooked through and the onion is tender.
Drain and stir in the refried beans and taco seasoning.
Squeeze the lime over the beef mixture, add the cilantro, and stir to blend.
Set aside.
Spray a 13x9-inch baking dish with no stick cooking spray.
In a large bowl stir together the soup and sour cream.
Spoon some of the sour cream mixture in the bottom of the baking dish.
Add a layer of tortillas. Lay them with the flat, cut sides to the sides of the dish to keep them even then add a couple of halves in the middle to cover. This should take about 3 large tortillas.
Spread a layer of the ground beef mixture over the top of the tortillas.
Top with a cup of the cheese - mixed if using both Cheddar and pepper jack.
Repeat layers, starting with sour cream mixture, and finish with the cheese.
You may cover the dish at this point and keep it in the refrigerator for up to 2 days until it's time to bake.
Bake for 20 minutes or until heated through. If it's been refrigerated it may take 30 minutes to heat completely.
Let stand for 5 to 10 minutes before serving.
submitted by barnwater_828 to Casseroles [link] [comments]

2023.05.26 04:54 Edvardo85 French *mostly* Onion Soup

French *mostly* Onion Soup submitted by Edvardo85 to OnionLovers [link] [comments]

2023.05.26 02:12 AndyDeRandy157 Onions are the spawn of hell

Obviously the title is over exaggerated but onion are the worst type of mainstream food there is. Why would i ever want a slimy, tough and stringy vegetable that looks like worms. Whenever i see people making or eating french onion soup i physically gag from the disgustingness of it. It’s disgusting and i never understood why people liked it.
submitted by AndyDeRandy157 to unpopularopinion [link] [comments]

2023.05.26 01:17 Ylva89 I was officially diagnosed with IC yesterday after having a cystoscopy in the OR.

They also burned off and cauterized some stuff in my bladder. I have been needing to pee like crazy today and I have no idea if that is normal. I’ve been on oxybutynin for about a month now and it was helping with the urgency and even some of the irritation. But today feels like I haven’t taken it at all (which I have).
I’ve also been struggling with things to eat because I’m not at the comfort level where I want to try risking a bad flare. I had a terrible flare at the end of April from French Onion soup, but I can eat onions in stir fries and such, so I’m not sure what exactly caused it. I noticed that a little bit of ginger will bother me (not as bad as the soup flare), and sometimes pickles. Possibly miso too, I’m not sure because I had it at the same time as the ginger. I have been too scared to try bringing back tomato sauces or [mild/medium] salsas, citrus fruits, or anything spicy into my diet. I feel like if I’m already irritated it is more likely to flare. So again, I’ve been struggle with my diet.
It has been debilitating in general, and I haven’t been clocking in as many hours at work, so I am financially stressed. I have been doing physical therapy too, but it is only going so far because a lot of the exercises bother joint issues I have. Although I started seeing a new doctor for that, so I hope they get better. I’m going back to the urologist as a follow up at the end of June (unless I still feel really bad from the procedure, then I might look into going sooner).
Anyway, first time posting. I have mostly been lurking until I knew the diagnosis for sure. It really sucks.
submitted by Ylva89 to Interstitialcystitis [link] [comments]