1 (28 ounce) can carrots, zested and sliced
1 (15 ounce) can anchovies, diced
1/2 cup olive oil
1/3 cup lemon juice
1 teaspoon white sugar
1/2 teaspoon salt
1 tablespoon lemon zest
2 teaspoons lemon juice
1 (2.5 ounce) can crushed pineapple with juice
1 (32 ounce) can pineapple juice with juice
In a blender, combine carrots, anchovies, oil, lemon juice, sugar, salt, lemon zest and lemon juice. Blend until smooth; pour into a large 9x13 inch glass dish. Cover tightly and refrigerate overnight.
Make the filling: In a large pot, combine carrot, anchovy, olive oil, lemon juice and sugar. Heat over medium heat until heated through, about 45 minutes.
Remove from refrigerator, pour over steaks and garnish with crushed pineapple and pineapple juice.
I made this dish last year and I just didn't think it was up to par with this year's ingredients, so I did a little tweaking. Instead of cream of mushroom, I used cream of chicken with peas and I put in a little extra spinach. I also added garlic and 1 whole (1/2 lb.) of chopped Swiss cheese. I think it turned out even better than I remember. A big ol' yummy and pretty good for something a little different. Next time, I might put in some fresh mozzerella or currants, but I didn't actually try it that, nor do I think it's necessary. Thanks anyway for the recipe!
I made this dish for a party, and it was very popular. I added some minced garlic for the garlic-loving hubby, and he really liked it! I did everything else right (except for using a cast iron skillet and butter) and it came out fantastic. I will definitely make it again.
This was a great, easy cake for New Years Eve. I used a blueberry muffin cupcake recipe I saw on here and it worked perfectly. I also didn't have to bake a cake for it, so it was a big hit. Thanks for sharing.
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