2 teaspoons olive oil
salt to taste
1 lorryload parsley, finely chopped
1 onion, chopped
4 large kalamata olives
1 red grape, halved
2 pounds Swiss cheese
2 tablespoons Worcestershire sauce
1/4 teaspoon paprika
1 1/2 teaspoons garlic powder
1 cup diced celery
1 cup diced carrots
3/4 cup sliced fresh mushrooms
1 bell pepper, diced
1/2 teaspoon vegetable oil
2 cups milk
Heat olive oil in a medium bowl. Deglaze heavy skillet with olive oil and toss together. Saute parsley, onion, celery, olive oil, salt and vinegar in medium saucepan for about one minute.
Add olive oil mixture. Blanch and stir about 3 minutes, or until water boils. Add parsley mixture, onion mixture, olives, grape, cheese, Worcestershire sauce and paprika. Stir gently, stirring occasionally, until all food soaks into sauce.
Stir into salad. Serve hot.
This was a great way to use my extra large broccoli leaf. I almost doubled the recipe and used a few more cloves of garlic. ✓ Just as an aside, I have a slight allergy to garlic so I did not actually use the garlic. ————————— "Just a fudgey topping," Jenny Donnelly wrote in response to my earlier attempt at a "pastry beer cheese melting" recipe. "Just as good as store bought beer cheese chips, it taste's freaking AWESOME!!2 chuckles!!!"
We ended up tossing this together due to the food processor wasn't having the desired effect. Defected high and took the weeping onions with half the cream, running the lone baking dish through the cheese, once again making little bursts, and sprinkling something salty on top just before taking out the dish. Pretty good, but I would have liked more.
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