Spring is Here! French Onion Soup Yu

French Onion Soup This recipe can be found in Season 2, Episode 4 of Cooking with Madjon and Friends. Ingredients: 2 beef broth, 32 oz. each 1 chicken broth, 48 oz 4 beef bouillon cubes 2 T olive oil diced garlic salt and pepper to taste 1 T Mrs. Dash 1 T onion powder 1 T garlic powder 3 T sugar 2 bay leaves 2 cups red wine 1 tsp. thyme 2 tbsp. sherry 1 tbsp. Worcestershire sauce 3 tbsp. flour 5 cups sliced onions Topping: Toasted bread or croutons Choice of shredded cheese, Swiss or Parmesan recommended Directions: 1) Combine chicken and beef broth in a deep pan over medium heat. Add 4 beef bouillons. Add Ms. Dash (salt-free), garlic powder, thyme, sugar, red wine, sherry and Worcestershire sauce. 2) Slice 5 cups of onions. Melt 8 tbsp. (1 stick) butter and garlic in a skillet on medium heat. Add a dash of olive oil. Add onions and saute until clear. After onions are done, add 3 tbsp. flour and stir for an extra minute or two. This flour will help thicken the soup. 3) Add onions to soup and add salt and pepper to taste. If you plan to use a salty cheese like Parmesan, may want to go easy on the salt. Cover and simmer on low heat for 30 minutes to allow it to thicken. 4) Top soup with toasted bread. Top with your choice of cheese: Parmesan, American, Swiss.

makes your tongue want to lick your belly.  Happy trails to you until we meet again.

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Cooking With Madjon aikenstandard.tv: B.B.Q Grilled Venison Hamburgers Now That's for di...

Cooking With Madjon aikenstandard.tv: B.B.Q Grilled Venison Hamburgers Now That's for di...:  Hello to my foodie friends in web land hope all is well and that everyone had a fun and safe Mother's Day.  We spent our day at th...

Southwestern Salmon YUMMY

Southwest Salmon Ingredients: 1 16 oz. can of black beans 1 16 oz. can of corn 1 small can of green chilies 4 salmon filets, skin on 1 papaya (or mango, or a well-drained can of diced pineapple or peaches) 1 bunch of green onion ½ medium sweet onion, diced tbsp. minced garlic olive oil chili powder, cumin, salt, pepper, coriander Directions: 1) Drizzle the salmon filletshttp://www.aikenstandard.com/astv/madjon/. Listing twice tonight its been awhile, sorry, enjoy my friends, Bon'a Y'all.  Happy trails to you until we meet again.

with olive oil, then sprinkle garlic, salt, pepper, chili powder, cumin and coriander over the fish side. Rub the spices into the fish, and let sit, covered, in the refrigerator for 30 minutes. 2) While the fish is sitting; peel, seed, and dice the papaya; cut the dark and light green stalks of the green onion into slices no more than ½ inch long. Hand-combine the fruit and onion in a bowl. Allow to chill in the fridge. 3) Drizzle olive oil into a saucepan, and simmer the sweet onion and tbsp. of minced garlic until the onion begins to turn translucent. Then add in the black beans, corn, and green chilies. Add in chili powder, cumin, and coriander to taste. Let simmer on very low heat while the salmon is prepared in another pan. 4) Heat a pan on medium-high heat, and drizzle with olive oil. Place salmon filets skin side down. Cook for 4-7 minutes, or until the filet is cooked half-way through. Flip one time, and cook until the fish is seared. It should be medium to medium-rare in the middle. It will continue to cook once removed from the pan. 5) Spoon black bean mixture onto plates, and lay the salmon on top. Top with a generous amount of the fruit and green onion mixture, and serve immediately. Find more recipes and videos at

chicken Buffalo Spring Rolls

Madjon makes Buffalo Spring Rolls and Marinara & Feta Cheese spread with Croutons in “The Wedding Tasting” episode of Cooking with Madjon and Friends. Buffalo Spring Rolls Buffalo Sauce Ingredients: ¼ cup hot sauce* 1 tsp. Worcestershire sauce ¾ cup ketchup 2 tbsp. vinegar 1 tsp. mustard 1 tbsp. butter, melted 1 tsp. salt pepper to taste 1 tsp. onion 1 tsp. garlic powderDirections: Mix all ingredients. *May use a smaller amount if worried about the heat! Buffalo Spring Rolls Filling Ingredients: 2 cloves garlic, chopped 1 pound cooked chicken ¼ cup sauce 1 package small egg roll wraps 1 package shredded carrots 1 package slaw mix 6 green onions, chopped 1 tbsp. garlic powder 1 tbsp. onion powder 1 tbsp. fresh garlic ¼ cup chopped cilantro salt and pepper to taste 1 egg + 1 tbsp. water oil to fry Directions: Mix all ingredients thoroughly. Roll filling in spring roll pastry wraps. Fry in a shallow skillet with heated oil. Flip and cook other side. The mixture is enough for 24 rolls. Marinara Sauce Marinara Sauce Ingredients: 1 bell pepper, diced 1 onion, diced 1 tbsp. onion powder 1 tbsp. garlic powder 1 tsp. tarragon leaves 1 bay leaf 1 tbsp. basil 1 tbsp. oregano 1 tbsp. Italian seasoning salt 1 tbsp. garlic 1 2 cup wine 1 can tomato paste 3 tbsp. sugar Directions: 1) Heat olive oil in a large skillet over medium heat. Add chopped garlic, diced onions and diced green bell pepper. Cook until tender and then add a can of crushed tomatoes. Add spices, red wine, sugar, tomato paste, sea salt and cracked pepper. Stir, cover and simmer over low heat for the flavors to mingle! 2) Toast bread for croutons. Feta & Goat Cheese Spread ½ cup Feta cheese 1 package cream cheese 1 tsp. Italian seasoning ½ tsp. onion powder ½ tsp. garlic powder Mix feta cheese, goat cheese, cream cheese and seasonings. Spread feta spread on toasted croutons, and top with marinara sauce. Find more recipes athttp://www.aikenstandard.com/astv/madjon.
I made this recipe up for a wedding I did in Aiken they wanted a Buffalo kind of spring roll and they are de'lish. Try this recipe and come like my fan page on Cooking With MadJon and Friends on Face Book.  Thanks and message me on Facebook, Eileen Hutson with any questions,  Bona Y'all.  Happy trail to you until we meet again.  MadJon.