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Recipes
HOT ARTICHOKE DIP
By Tipper1
Mix all ingredients in a 1-quart casserole dish
- 2 cans (not marinated) artichokes, drained and quartered
- 1 c. mayonnaise
- 1 c. Parmesan cheese
- 8 oz. pkg. shredded Mozzarella cheese
- a Pinch of garlic salt, onion salt, salt and pepper
Skirt Steak with Paprika Butter
By Tipper1
"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says ...
- 6 tablespoon(s) unsalted butter
- 6 clove(s) garlic, thinly sliced
- 1 1/2 teaspoon(s) smoked hot paprika
- 2 tablespoon(s) fresh lemon juice
- Salt
- 5 pound(s) skirt steaks
- Vegetable oil, for rubbing
- Freshly ground pepper
Ginger Creme Brulee with Lavender-Scented Whipped Cream
By Tipper1
Preheat oven to 325 degrees
- For the whipped cream:
- 4 C heavy cream
- 6 large egg yolks
- 1/2 C sugar (plus more for the crispy topping)
- 1 vanilla bean, split in half lengthwise and scraped of its seeds
- 2 -inch knob of ginger, peeled of its outer skin and grated
- Candied/crystallized ginger, chopped into small pieces
- Approximately 1 to 2 quarts of very hot water
- 1.5 to 2 C heavy cream
- 1 heaping tbsp fresh or dried lavender, crushed by hand
- Powdered sugar
Grilled Balsamic-and-Garlic Flank Steak
By Tipper1
This flank steak is full of Italian flavor from a marinade of balsamic vinegar, olive oil, and garlic
- 2 tablespoon(s) balsamic vinegar
- 2 tablespoon(s) extra-virgin olive oil
- 1 large garlic clove
- 1/2 teaspoon(s) thyme leaves
- 1 2 1/2-pound flank steak
- Salt
- Freshly ground pepper
Tyler Florence's Ultimate Macaroni and Cheese with Peas & Bacon
By Tipper1
Quick & Simple Yield 8 servings Prep Time fumins Cook Time Total Time 45 mins 55 mins Oven Temp
- 1 pound(s) elbow macaroni
- 3 tablespoon(s) unsalted butter
- 3 tablespoon(s) flour
- 4 cup(s)warm milk
- 5-1/2 cup(s) Shredded sharp white Chedder cheese
- Kosher salt and freshly groug pepper to taste
- 1/4 cup(s) (chopped) fresh flat-leaf parsley
- 1 tablespoon(s) olive oil
- 4 slice(s)bacon
- 1 large onion, diced
- 2 clove(s) garlic (smashed)
- 2 cup(s) frozen peas (thawed in a colander under cool water)
Grilled Beef-Tenderloin Skewers with Red-Miso Glaze
By Tipper1
Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloi...
- 1/4 cup(s) plus 2 tablespoons vegetable oil
- 4 clove(s) garlic, thinly sliced
- 1/4 cup(s) low-sodium soy sauce
- 2 tablespoon(s) red miso paste
- 1 teaspoon(s) Asian sesame oil
- 1 pinch(s) sugar
- 1 pinch(s) salt
- 1 1/4 pound(s) beef tenderloin, sliced 1/4 inch thick
Steak Sandwich with Grilled Onions
By Tipper1
All modesty aside, this is the ultimate steak sandwich — marinated grilled flank steak mingles with hefty slices ...
- 1/4 cup(s) soy sauce
- 1/4 cup(s) balsamic vinegar
- 1 tablespoon(s) brown sugar
- 1 teaspoon(s) fresh thyme leaves
- 1/4 teaspoon(s) ground pepper
- 1 (1 1/4-pound) beef flank steak
- 1 medium (8-ounce) red onion, cut into 4 thick slices
- 8 slice(s) sourdough bread, toasted on grill if you like
- 2 medium ripe tomatoes, sliced
- 1 bunch(es) arugula, tough stems discarded
White Chocolate Souffle
By Tipper1
1.) Melt the butter in a saucepan over medium heat
- For 8 servings you will need:
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 1-1/2 cupsmilk
- 12 oz. white chocolate chips
- 2 tsp. vanilla
- 5 egg yolks
- 7 egg whites
- Dash cream of tartar
- 1/4 cup + 2 Tbsp. granulated sugar
- 10 oz. frozen raspberries
Hot Artichoke Crabmeat Dip Recipe
By Tipper1
Just mix everything and bake at 350°F for 25-30 minutes
- 1 pkg. cream cheese, softened
- 1 cup mayonnaise
- 1 garlic clove, pressed
- 1 can artichoke hearts in water, drained and chopped
- 1 pkg. (oz.) imitation crabmeat, chopped
- 3/4 cup Parmesan cheese
- 1/3 cup thinly sliced green onions
- 1 tsp. lemon zest
- 1/8 tsp. ground black pepper
Artichoke Fondue Recipe
By Tipper1
Preheat oven 180°C (350°F)
- 1 can OR 2 small jars artichoke hearts, drained, chopped
- 2 large garlic cloves, minced
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup shredded provolone cheese
- 1/3 cup grated parmesan cheese
- 1/2 cup mayonnaise or salad dressing
- 1/2 cup sour cream*
- Parsley, for garnish (optional)