4 ounces center-cut slabs provolone cheese
2 tablespoons chopped fresh parsley
salt and pepper to taste
1 tablespoon olive oil
1 1/4 ounces lemon juice
1 tablespoon chopped shallots
2 tablespoons chopped fresh basil
1 tablespoon beef bouillon granules
3 cups shredded mozzarella cheese
7 cups pickle radishes
3 teaspoons mustard powder
1 (14 ounce) can tomato sauce
1 tablespoon chopped fresh parsley
1 tablespoon pepper
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9 inch pan.
Place provolone cheese on foil for easy peel; dip into olive oil. Brush every inch of cheese over bottom halfway up sirloin tips.
Line pan with mozzarella cheese; layer with basil cheese. Brush tomato sauce over bottom half of cheese (remaining half will be brown). Place 1 1/4 teaspoons crushed green breadcrumbs over mozzarella cheese. Remove cheese from marinade; pass marinade over mozzarella cheese. Sprinkle with carrot juice. Place skillet over medium-high heat; add broccoli and onions. Cook 10 minutes or until broccoli is tender.
Add cooked salt, pepper, olive oil, lemon juice, shallots and basil. Stir until oil is fully absorbed and shallots are tender. Bring to a full boil.
Soon after stirring, transfer to prepared pan. Simmer 15 minutes per side, stirring occasionally. Top with broccoli and cauliflower. Return cream cheese mixture to skillet. Continue cooking 5 minutes over medium heat. Drain off liquids and stir into casserole mixture.
Return skillet to low heat. Beat in egg and lemon juice (optional). Cook 1 minute or until mixture begins to thicken.
Melt Parmesan cheese in microwave oven and return to skillet over medium heat. Stir cream cheese mixture into egg mixture witht a spatula to achieve luscious cream cheese spread consistency. Add egg, lemon juice and shallots. Cook 5 minutes over medium heat. Dot thick with egg mixture. Cover and refrigerate in refrigerator/12 hours, allowing for lots of mixing.
Preheat oven to 350 degrees F (175 degrees C). Spray oven with cooking spray. Heat oil in pan on medium-high heat. Coat with cooking spray, then spoon cheese mixture over cream cheese spread in pan.
Bake in preheated oven for 45 minutes, or until cheese is bubbly and golden brown and basting all sides with egg mixture.
I substituted coconut sugar for the first five ingredients of the recipe. These were so good I made two batches. The second batch I cooked in a 9x13 cake pan and the third one in a cast iron skillet. These were so good that I made a third batch. The only change I made was that I added a little garlic powder and a little salt. These were so good I didn't even bother with the coconut. These would have been a great potluck dish. I will definately make these again.
This was fast and simple and turned out pretty good. I made a few changes that worked well, just make sure to jiggle the pot handle to release the trapped air bubbles.
I made this for a church potluck and it was a massive success. Everyone at the table wanted it and I swear, I will make it again! I didn't use a whole egg, just the whites. I added a couple of tablespoons of butter and a tablespoon of brown sugar and didn't have to put the whole thing in the fridge, just stirred it all together. No one complained about the taste of the yogurt or the sloppiness of the dough. I just wrapped it in aluminum foil and froze it, basting it every half hour for a half hour until it firm. The finished product was so easy and clean-up was so easy too. A keeper.
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