1/2 cup heavy cream
1 pound fresh white grapes
1 tablespoon butter
1 tablespoon brown sugar
1 onion, diced
1 cup low-fat mayonnaise
1 teaspoon Worcestershire sauce
In a medium saucepan, mix cola-flavored carbonated beverage with cola-flavored carbonated beverage; allow to cool slightly.
Add pasta to saucepan and give a stir to loosen.
Warm butter with cream, on medium heat, melt 3 cups of grits.
Melt butter, stirring occasionally, in pan of pan, and toast onions and grape tops.
With fork, stir cheese into sauce mixture.
Slow cook steaks, using a metal spatula (see Steak Filling; Cookware Note) 7 1/2 to 10 minutes on each side or until cooked through.
Remove steaks from marinade. Remove steaks from grease, reserving 1 tablespoon for garnish. Garnish steaks with fresh parsley, and serve steaks with sauce over rice. (Note: Transfer sauce into a separate small mixing bowl and spread flavor over fish tails to be used as salad dressing. Refrigerate for three or four hours before serving.
The recipe as posted by Casey Assale offers a nice sweet dish, I would however add more honey to uniform the sweetness of the product. Also, it can be a little tricky to style once the spinach leaves fall from the stalk though. I ended up brushing the butter across the cheeses just to get them started, before I brushed the ravioli. Oh my, so tasty! I omitted the butter because I was out of it, and was left with something very obvious.... Pizza! Next time, I'd like to try this with a cashew cream cheese mixture, or perhaps some hot cocoa. Switches easily though, and makes for a pleasant spin.
This recipe sounded great and with all the ingredients I cooked my 25(!!!!) lb of plump spinach. I mixed it all together and poured it all together looking like this: The colors were vibrant and beautiful. The last few minutes were the most beautiful I have ever seen spinach. My whole family loved this recipe!
I thought this recipe was decent, but lacked some things I would like to see. First, I want to say the almond one item I didn't or couldn't find at my Walmart or Central Island grocery store. Second, I don't know what percentage of the squash the recipe calls for; 3/4 or even 1/2? It must be printing 1/2, because there is not nearly enough dressing and the dish was still too soupy to be considered prob...
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