2 (1 ounce) squares unsalted butter
1 cup unsalted brown sugar
2 tablespoons distilled white vinegar
1 (4 ounce) can anchovies, drained
1 (15 ounce) can sliced mushrooms, drained
1 cup chopped onion
1 teaspoon vanilla extract
1 (16 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, sliced
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, combine butter, brown sugar, vinegar, and anchovies. Mix thoroughly. Transfer the batter into a 9x13 inch pan.
Bake in preheated oven for 30 minutes, or until top is golden brown. Cool completely, and store in an airtight container on the refrigerator.
Meanwhile, when veggies are cool enough to handle, remove the leaves from the stems and seeds. Cut the tops of the leaves approximately in half, and place in the bottom of a medium saucepan. Pour enough water into the pan to cover all sides; leave about 2 inches of space in the bottom. Bring the water to a boil, and stir in the anchovies and mushrooms. Cook, stirring constantly, for 20 minutes.
Remove the cream cheese from the bottom of the pan. Stir in the cream cheese, then sprinkle with grenadine syrup. Store in an airtight container until ready to serve.
it was sensational!! I would change a few things: 1. Season the ground beef (except where noted), I used Tasso to do this - it seemed too dry; 2. Season the onion and sage with salt and pepper, about a teaspoon, until finely chopped; 3. Season the chicken breasts with salt and pepper, about a teaspoon per every 6 made. Finally, on the lowest rack in the oven, pour the mixture into a foil-lined pan, dollop it on top of the creamy white cake, and swirl it into the batter. You can cook it further up it will continue to cook through.
A skinny carb with some protein and a little veggies. I used the low sodium soups and had made a vegetable soup earlier in the week. I thought this was a little too soupy, but decided to leave it out since I was worried about the texture. I did roast some sweet potatoes the night before and thought it was pretty good.
I used this recipe (minus the eggs) for my bacon except I mixed the ricotta cheese (with 1 cup of sour cream) in the pre-heat oven for a bit more flavor. I'm a huge fan of garlic and sausage so I was thrilled to find au gratin, sauteed beets and red pepper (with lots of spices). The bacon was so tender, it's almost like a pat of butter. To finish, I took the skewered bacon and turned it, coating it in bacon grease. I gutted the body, chopped it in large chunks, and deep fried it. The resulting crisp were so juicy, I ate almost all of it. It's all I've got right now!
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