Oven: 350 degrees
1 C mayonnaise
1 C grated parmesan cheese
2 (6.5 oz) jars marinated artichoke hearts, drained
2 C shredded mozzarella cheese
1 1/2 tsp garlic powder
In large bowl, thoroughly mix the mayonnaise, parmesan, artichoke, mozzarella and garlic powder. Transfer the mixture to an 8x8 inch baking dish. Bake 30 minutes oruntil the surface is lightly browned. Serve warm.
One of my favorites! Steak
2 tsp minced garlic 3 Tbl balsamic vinegar
4 Tbl mustard (any kind) 1/4 C cream
1/2 tsp Somersweet garlic salt
Marinate steak in garlic and mustard overnight or all day. Remove steaks from marinade and sear in a med-hi pan. Remove and slice steaks into 1/4 inch strips, return to pan to finish. Remove steaks and set aside. Deglaze pan with vinegar, add cream and somersweet and reduce. Pour over sliced steak, or return steaks to the pan to coat. Enjoy.
1 Tsp butter 3/4 cup cream cheese, softened
1/2 white onion, sliced 1 tsp Worchestershire sauce
1/2 red onion, sliced salt and pepper to taste
8 fresh mushrooms, sliced 1/2 C grated swiss cheese
6 oz. beef sirloin, thinly sliced 1 clove garlic, minced
Melt butter in a large skillet over med-hi heat. Saute the white and red onions, mushrooms, and garlic until tender. Remove and set aside. Place sliced beef in the pan, and fry until no longer pink, about 5 minutes. Reduce heat to low, and stir in the cream cheese and Worchestershire sauce, cooking and stirring until the beef is well coated. Season with salt and pepper to taste. Meanwhile preheat your oven's broiler. Place beef mixture on an ovensafe plate (or cheese cracker/'bread' of your choice), then cover the beef with the onion mixture. Place swiss cheese over the onion mixture. Place open "sandwich" under a hot broiler until the cheese is melted. Serve
1/2 C peanut oil 1 Tbl dijon mustard
1/3 C soy sauce 2 cloves garlic, minced
1/4 C red wine vinegar 1/2 tsp black pepper
2 Tbl fresh lemon juice 1 1/2 lbs flank steak
1 1/2 Tbl Worchestershire sauce
In a med bowl, combine the oil soy sauce finegar, lemon juice, Worcestershire sauce, mustard, garlic and pepper. Mix together well. Place meat in a glass dish, and pour marinade over meat, turning meat to coat thoroughly. cover and refrigerate for 6 hours. Preheat an outdoor grill for med-hi heat and lightly oil grate. Cook until desired doneness. Let rest 10 minutes, serve.
2 Tbl balsamic vinegar ground pepper
2 Tbl chopped shallots 2 filet mignon steaks 1 inch thick (about 6
1 Tbl olive oil inches around)
2 Cloves garlic, crushed
TOPPING: 2 oz. gorgonzola cheese, cubed
1/4 C. shredded fresh basil
2 Tbl chives or scallions
Preheat broiler, In a small bowl, whisk together all the marinade ingredients. In a non-corrosive baking dish place steaks in a single layer. Coat evenly with marinade, set aside. Grill or broil steaks 4 inches from heat, 4-6 minutes per side for med-rare, sprinkling each side with salt after searing. Spoon topping over each steak..
2 lbs green beans
2 bacon slices
1/4 C minced shallots
equiv. 2 Tbl brown sugar (I use sweet n' low brown)
1/4 C white balsamic vinegar (brown works too)
Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside. Cook bacon in a small skillet over med-hi heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; saute 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves Add crumbled bacon. Pour vinaigrette over beans, tossing gently to coat. Serve
